Polish on Dan Tasse dot com

Salt-brined fermented radishes

Sun, 04 May 2025 01:57:00 +0000

4 tbsp salt

2 tbsp honey

2 qt water

1 1/2 lb radishes

1 tbsp allspice berries

Dissolve salt and honey in water. Remove leaves and stalks from radishes, put radishes and allspice in the jar, covering with brine. Cover and ferment at room temperature for 4-5 days. They should be crisp, not mushy at all. Store in the refrigerator for up to a few months.

Source: Fresh from Poland by Michał Korkosz

Kopytka with mushroom-mustard sauce

Sun, 04 May 2025 01:54:00 +0000

1 lb yukon gold potatoes

1 large egg

1 cup/130g flour

salt

3 tbsp butter

300g fresh mushrooms, sliced into quarters

1/4 cup bison grass or other herbal vodka

1 cup cream

2 tbsp whole grain mustard

1 tsp honey

parsley

Boil potatoes in skins 30-40 minutes, cool, mash. Add egg and stir, add flour and 1 tsp salt and stir. Knead about 2 min until smooth but not elastic. Divide into 4 pieces, roll each piece into a rope about 1/2 inch thick, and cut into diamond-shaped pieces.

Boil a pot of salted water. Drop dumplings in, cook until they float to the surface, drain. Save 1 cup of cooking water.

Heat butter, cook mushrooms until golden, 7 min. Add vodka, stir until evaporated; add cream, mustard, and honey, cook 2 minutes. Add dumplings and dumpling water, toss until heated through, top with parsley and salt and pepper.

Source: Fresh from Poland by Michał Korkosz

Potato salad with radish and pear

Sun, 04 May 2025 01:49:00 +0000

2 lbs waxy potatoes, halved

2 tbsp honey

2 tbsp lemon juice

3 tbsp whole grain mustard

1/4 cup canola oil

2 pears, cored and chopped

1 1/2 cups fermented radishes (probably substitute with another pickled vegetable instead of fresh radish)

1/2 cup/15g parsley, chopped

Put potatoes in cold water, boil then simmer about 15 min until tender. Mix honey, lemon juice, mustard, and oil, salt and pepper, and shake. Mix everything.

Source: Fresh from Poland by Michał Korkosz

Barley Risotto

Sun, 04 May 2025 01:46:00 +0000

3 cups vegetable broth

200g/1 cup pearl barley

3 tbsp unsalted butter

1 large onion, chopped

3 garlic cloves, thinly sliced

1 lb asparagus, trimmed, 1 inch pieces

1 cup dry apple cider

1/2 tsp grated lemon zest

1/2 cup grated Parmesan cheese

2 tbsp soft goat cheese

Boil broth, stir in barley, cook 20-30 min until mostly absorbed. In another pan, cook onion in butter until nearly soft, add garlic and asparagus, cook 2 min. Stir in barley and cider, cook on high until barley absorbs liquid, 2-3 min. Add lemon zest, Parmesan, and goat cheese.

Source: Fresh from Poland by Michał Korkosz

Vegetarian Bigos

Tue, 07 Jan 2025 18:49:00 +0000

Oil
8oz mushrooms, halved
1 tbsp honey
2 tbsp butter
1 onion, thinly sliced
4 bay leaves
4 allspice berries
3 cloves
1/2 tsp caraway seeds
1/2 tsp smoked paprike
1/2 tsp sweet paprika
1/2 tsp dried savory or thyme
1/2 tsp dried marjoram
1/2 tsp coriander seeds
1/2 tsp mustard seeds
1 lb sauerkraut, drained and chopped
5 cups vegetable broth or water
1lb cabbage, cored and chopped
1 apple, preferably granny smith, cored and grated coarsely
1/2 cup smoked plums (optional; don't use unsmoked plums)
1/2 cup dried mushrooms
1 tsp tomato paste
1/4 cup green lentils
1/2 cup dry red wine
1 tsp honey
Chopped dill, for serving

Saute mushrooms until golden brown, 5 minutes. Add honey and salt, set aside.
Cook onion in butter, add all the spices, cook a couple minutes. Add sauerkraut, salt, and half the broth, cook 40 minutes or until sauerkraut softens.
Add everything else, simmer 3 hours or until you're tired.

Source: Fresh from Poland by Michał Korkosz

Dill pickle soup

Tue, 07 Jan 2025 18:48:00 +0000

Ogórkowa

3-4 russet potatoes (300g), peeled and chopped
1/4 cup butter
2 garlic cloves, thinly sliced
3 bay leaves
8oz kosher dill pickles
4 cups vegetable broth
3 tbsp chopped fresh dill
1/3 cup heavy cream (optional)

Boil potatoes in salted water with 2 tbsp butter. Cook 20 min or until softened. Drain, saving 1 cup of cooking water.
Heat 2 tbsp butter, cook garlic and bay leaves 30 seconds, add pickles and cook 15 minutes or until they soften. Add broth, potatoes, potato water, and dill. Simmer, season with pepper, add cream if desired.

Source: Fresh from Poland by Michał Korkosz

Tomato-apple soup with poured noodles

Tue, 07 Jan 2025 18:48:00 +0000

Pomidorówka z lanymi kluskami

2 tbsp butter
2 garlic cloves, peeled
1 tbsp dried marjoram
1 15oz can crushed tomatoes
1 medium gala apple, peeled, cored, and chopped
2 cups vegetable broth
1 tbsp tomato paste
3 tbsp sour cream
salt and pepper

For noodles:
2 large eggs
2 tbsp sour cream
salt
6-8 tbsp flour

Heat butter, add garlic and marjoram, cook 1 minute. Add everything else but the sour cream, cook 10-15 minutes until apple softens, puree with immersion blender.
Combine 1/4 cup hot soup with sour cream, then add back to pot.
Make the noodles: whisk together eggs, sour cream, and salt, then whisk in the flour a little at a time.
Boil water, add a spoonful of batter to the water, then pull it out with a slotted spoon when it rises to the top of the water. Repeat until you use all the batter.

Source: Fresh from Poland by Michał Korkosz

Chilled Beet Soup

Tue, 07 Jan 2025 18:47:00 +0000

Chłodnik Litewski

1 1/2 lb beets with greens
1 tsp sugar
3 medium Kirby cucumbers (or 6 little ones)
5 radishes, chopped into 1/2 inch pieces
2 cups buttermilk or kefir
1 1/4 cups sour cream
3 tbsp chopped fresh dill
3 tbsp chopped fresh chives
2 garlic cloves, minced
4 medium-boiled eggs, halved (optional)
5 medium yukon gold potatoes, cooked and chopped (optional)

Chop beet greens, set aside. Peel beets and cut into 1/4 inch chunks.
Boil water with sugar and 1/2 tsp salt. Cook beets 20 minutes or until tender. Add greens and stems for the last 5 minutes to lightly wilt, then drain, saving 1 cup.
Combine the beets, greens, and stems with half the cucumbers and radishes, buttermilk, sour cream, 2 tbsp dill, 2 tbsp chives, garlic, and reserved cooking water. Season with salt and a lot of pepper. Chill at least 2 hours.
Top with all the remaining ingredients, serve with eggs and potatoes.

Source: Fresh from Poland by Michał Korkosz

Halushki

Fri, 04 Jul 2008 23:05:00 +0000

Halushki (cabbage and noodles)

1 cabbage head (small)
12 oz. wide egg noodles (or 1 egg, 2 c. flour, 1 pinch salt, milk as needed; combine, roll out to 1/8 inch thick, cut into strips, let dry)
24 oz. cottage cheese
8 oz. sour cream
1 egg
1 onion, mild (small)
1/2 c. butter or margarine
salt and pepper

Boil noodles, set aside.
Dice onion, saute in 1/3 stick of butter until they get a little color, set aside.
Remove stem, chop cabbage into bite-sized pieces (about 3/4 inch). Saute in 2/3 stick of butter until tender and have a little color. Add to noodles.
Blend cottage cheese, sour cream, egg. Add sauted onions and mix well. Season with salt and pepper to taste.
Add cheese mixture to noodles and cabbage, mix well. Pour into a glass 9x13 baking dish lightly coated with non-stick spray. Bake covered at 350 for 30 minutes or until heated through. Uncover and bake an additional 10-15 minutes to crisp edges and top layer. Serve hot.

Note: do not saute onions and cabbage together; onions will burn before cabbage is done. This also helps to better distribute the butter throughout the dish.

Source: Chef S. Culp, PA Culinary Institute, Polish Enthusiast course, 11/6/07

Bigos

Fri, 04 Jul 2008 23:00:00 +0000

Bigos (Polish hunter’s stew)

1/4 c. dried mushrooms
1 c. pitted prunes
8 oz. lean pork
16 oz. chuck steaks
8 oz. kielbasa or other polish sausage
1/4 c. flour
2 onions, sliced
3 tbsp. olive oil
1/4 c. dry madeira wine
2 lb. sauerkraut, rinsed
4 tomatoes, chopped
4 cloves
2 bay leaves
1/2 tsp. dried dill
2 1/2 c. chicken stock
1 1/2 lb. sweet potatoes
1/4 c. fresh parsley, chopped
salt and pepper

Cover prunes, dried mushrooms in boiled water. Let stand for 30 minutes, then drain.
Cut all meats in 1-inch cubes, put in ziploc bag, add flour, close bag and shake.
Saute onions in oil until soft, remove.
Brown meat on medium until just browned, not fully cooked, remove and set aside. Add wine, simmer for 2 minutes, stirring.
Return meat to pan with onion, sauerkraut, tomatoes, cloves, cinnamon, bay leaves, dill, mushrooms, prunes. Pour in stock, season with salt and pepper.
Bring to a boil, lower heat, cover, simmer 1 1/2-2 hrs. Uncover for the last 20 minutes to let liquid evaporate.
In the meantime, peel and cut potatoes into 1-inch cubes. Boil in water until tender, drain and toss with parsley. Add potatoes to bowl, top with stew, sprinkle with parsley.

Source: Chef S. Culp, PA Culinary Institute, Polish Enthusiast course, 11/6/07

Pierogi

Fri, 04 Jul 2008 22:38:00 +0000

Potato/cheese filling:
1 tbsp grated onion
2 tbsp butter
2 c. cold mashed potatoes
1/2 c. shredded cheddar cheese
4 oz. cream cheese
salt and pepper
Saute onion in butter until tender, combine with potatoes and cheese, season to taste.

Sauerkraut filling:
1 lb. sauerkraut, rinsed
1/2 onion, diced
1/4 lb. bacon, crispy, in pieces
salt and pepper
Saute (do not stir too much or it’ll never brown).

Prune filling:
2 c. dry cottage cheese
2 tbsp sugar
2 tbsp melted butter
6 tbsp chopped prunes
salt
2 egg yolks
cinnamon
Combine.

Pierogi dough:
2 1/2 c. flour
1/2 tsp salt
1 egg
2 tsp vegetable oil
3/4 c. warm water
bacon, crisp, chopped (optional)
onion, chopped, lightly browned in butter (optional)

Mix flour with salt in a deep bowl. Add egg, oil, water to make a medium soft dough. Knead on a floured board until smooth (not too much, though, or it’ll toughen).
Divide dough into 2 parts, cover, let stand for at least 10 minutes.
Roll dough thin on a floured board. Cut rounds with a biscuit cutter or the open end of a glass. Put a spoonful of filling in it, form a half circle, press edges together with fingers, make sure it seals well.
Place pierogi on a floured board, cover with a tea towel to prevent from drying out. Drop a few (not too many) into a pot of boiling salted water. Boil 3-4 minutes. They’ll be ready when they’re puffed. Remove with a perforated spoon or skimmer, drain thoroughly.
Place in a deep dish, sprinkle with melted butter, keep them hot. Don’t pile/crowd them.

Source: Chef S. Culp, PA Culinary Institute, Polish Enthusiast course, 11/6/07

Mushroom Soup for Vilia

Thu, 22 May 2008 16:46:00 +0000

Mushroom Soup for Vilia by Sally Dansey

4 cups of vegetable broth, store bought will do or you can see recipe at end of this.
3/4 pound fresh mushrooms, portabello, chopped finely
1 medium onion, finely chopped
1 cup water
3 small cans chicken broth, 14 oz can (or equivalent. you can continue to use vegetable broth if you want to go all vegetarian)
1-2 tsp dried dill weed
1/2 stick (1/4 cup) butter
1/2 cup flour
1 cup sour cream

Cook above 4 ingredients 8-10 minutes or until onions are very soft.

Add the 4 cups of vegetable broth, another 14 oz can of chicken broth, 1-2 teaspoons dried dill weed and cook 30 minutes on a low simmer, covered.

In the meantime make a Roux: melt 1/2 stick butter in a pan. Whisk in about 1/2 cup flour. Do not burn these, just cook for about 4 minutes. This removes the flour-y taste. Add 1- 14 oz can soup and mix with a whisk over low heat until smooth and thickened. Don’t add too much flour- it should still be liquidy, but like a very thick liquid.

Add roux to the large pot, use whisk. Cook another 5 minutes and then turn off the heat.

In a bowl, put 1 cup sour cream and add 2 ladles of the hot soup, slowly, to heat up the sour cream and not curdle it. Once it has warmed up, pour all of the soup/cream mixture back into the large soup pot. Do not reheat
at this time or the sour cream most likely will curdle.

Vegetable Broth Recipe:
2 carrots, peeled and halved
1 bunch parsley, coarsley chopped
2 stalks celery, halved
1 medium onion, coarsely sliced
1 teaspoon salt
4 cups water

Put all in a pot, cover and cook for 25 minutes, first boil then simmer. Strain out solids and keep liquid.