Poland (9/9/13)
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Recipes contributed by Mary Ann Crotz.
For our guest presenter, Mary Ann, a significant part of growing up was about getting together with family - and that frequently meant enjoying food together prepared from recipes passed down through generations. Some dishes take quite a while to prepare, and the task can be more enjoyable when undertaken with family and friends. If you're still hungry for Polish food after you've tried these recipes, Mary Ann highly recommends this Polish restaurant in the Chicago area: Sawa's Old Warsaw, 9200 W. Cermak Rd., Broadview, IL 60155. Click here to download these recipes. |
Beef/Mushroom/Barley Soup
According to Mary Ann, you shouldn't stress about soup. Make it to your own taste, and according to what's in the pantry. Just throw it in the pot and cook it! (But if you want it to turn out like the one we sampled, here are some guidelines...)
Prepare Broth:
beef bones
1 oz. dried mushrooms
garlic cloves
onion
celery leaves
bay leaf or two
stew meat
In a large pot, cover bones and veggies with water, cook 2-3 hours (add water if necessary).
Add meat and cook another 1-2 hours (add water if necessary).
Cook to taste; add pepper or any spices you like.
Strain (discard veggies) and keep beef to add to soup later (or you can eliminate beef from the soup and use it in another dish)
For Soup:
4 T. butter/margarine/olive oil
1 large onion, chopped
2 cloves garlic, diced fine
1 lb. fresh mushrooms, sliced
4 T. flour
1 C. milk
Broth (prepared above)
1/2 C. barley (long-cooking is best)
1 T. dried parsley (or 2 T. fresh)
Meat (reserved from broth)
In the large pot sauté onion, garlic, mushrooms in butter/marg/oil until lightly browned.
Whisk in flour, stirring constantly, until flour is smooth, about 3 minutes.
Gradually add milk and broth, whisking them in.
Bring to a boil. Add barley and parsley.
Simmer about 1 hour or until barley is tender, stirring occasionally. Additional water or milk can be added if too thick. Use as much meat as you want, breaking it up in soup.
Prepare Broth:
beef bones
1 oz. dried mushrooms
garlic cloves
onion
celery leaves
bay leaf or two
stew meat
In a large pot, cover bones and veggies with water, cook 2-3 hours (add water if necessary).
Add meat and cook another 1-2 hours (add water if necessary).
Cook to taste; add pepper or any spices you like.
Strain (discard veggies) and keep beef to add to soup later (or you can eliminate beef from the soup and use it in another dish)
For Soup:
4 T. butter/margarine/olive oil
1 large onion, chopped
2 cloves garlic, diced fine
1 lb. fresh mushrooms, sliced
4 T. flour
1 C. milk
Broth (prepared above)
1/2 C. barley (long-cooking is best)
1 T. dried parsley (or 2 T. fresh)
Meat (reserved from broth)
In the large pot sauté onion, garlic, mushrooms in butter/marg/oil until lightly browned.
Whisk in flour, stirring constantly, until flour is smooth, about 3 minutes.
Gradually add milk and broth, whisking them in.
Bring to a boil. Add barley and parsley.
Simmer about 1 hour or until barley is tender, stirring occasionally. Additional water or milk can be added if too thick. Use as much meat as you want, breaking it up in soup.
Babka (Coffee Bread)
Ask ten different people how to make babka, and you'll get ten different recipes, from the cake-like version here, to a braid made from thicker, kneadable dough. All delicious!
Ingredients:
1 pkg yeast
1/4 C. lukewarm water
1 pint milk
1/4 lb. butter
1/2 tsp. salt
3/4 C. sugar
2 eggs
1 C. raisins
4 1/2 C. flour (approx.)
Directions:
Dissolve yeast in water and set aside.
Scald milk in pan, add butter, salt and sugar and let entire mixture cool off.
Add yeast, eggs, and raisins to milk mixture.
Start adding flour, beating "real well."
Let rise until double in bulk, (about 1-1½ hrs.)
Punch down, knead a bit (using a rubber spatula since dough will be like cake dough).
Place in well-greased and floured angel food cake pan. Let rise again (about 1 hour).
If you wish, brush dough carefully with milk to get brown.
Bake first in 400* oven for 15 minutes; then in 350* oven for 45 minutes (maybe 5-10 min. more).
Cool in pan and turn onto plate.
Top with icing: 1 C. powdered sugar, 2 tsp. orange juice or other flavor.
Let it trickle down sides.
Ingredients:
1 pkg yeast
1/4 C. lukewarm water
1 pint milk
1/4 lb. butter
1/2 tsp. salt
3/4 C. sugar
2 eggs
1 C. raisins
4 1/2 C. flour (approx.)
Directions:
Dissolve yeast in water and set aside.
Scald milk in pan, add butter, salt and sugar and let entire mixture cool off.
Add yeast, eggs, and raisins to milk mixture.
Start adding flour, beating "real well."
Let rise until double in bulk, (about 1-1½ hrs.)
Punch down, knead a bit (using a rubber spatula since dough will be like cake dough).
Place in well-greased and floured angel food cake pan. Let rise again (about 1 hour).
If you wish, brush dough carefully with milk to get brown.
Bake first in 400* oven for 15 minutes; then in 350* oven for 45 minutes (maybe 5-10 min. more).
Cool in pan and turn onto plate.
Top with icing: 1 C. powdered sugar, 2 tsp. orange juice or other flavor.
Let it trickle down sides.
Pierogi
Pierogis are basically a form of filled pasta - versions of which can be found in nearly every culture. The recipe we enjoyed has been in Mary Ann's family for many generations, and she wasn't quite ready to distribute it to the masses. However, she did give some pierogi-making tips for when you try your hand at these tasty treats.
Fillings can vary from savory to sweet. We tasted potato/cheese and cabbage fillings.
The cabbage filling is made from shredded cabbage, onion, and pepper, all fried in plenty of butter. When filling the pierogies, make sure to keep your fingers grease free - if any butter or filling gets on the edges of the pocket, it won't seal.
To make the pockets, flour your board and rolling pin well, and roll out dough to about 1/4 inch. Cut out a circle about 3-4" in diameter. Dip your fingers in water and wet the edges of the circle. Place filling in the center, then fold in half and pinch the edges. Seal and create an attractive fluted edge by pinching around the edge in a "snapping" motion.
To cook, drop into boiling water (they will sink). Gently use a spoon to make sure they don't stick to the bottom of the pot! In about 10 minutes, they should start floating to the top as they finish cooking. Dry on a cookie sheet, then fry in butter in a big frying pan.
Pierogies freeze wonderfully, so you can save time by making a big batch and having the extras on hand for a convenient meal (if you can keep yourself from eating them right away...).
Fillings can vary from savory to sweet. We tasted potato/cheese and cabbage fillings.
The cabbage filling is made from shredded cabbage, onion, and pepper, all fried in plenty of butter. When filling the pierogies, make sure to keep your fingers grease free - if any butter or filling gets on the edges of the pocket, it won't seal.
To make the pockets, flour your board and rolling pin well, and roll out dough to about 1/4 inch. Cut out a circle about 3-4" in diameter. Dip your fingers in water and wet the edges of the circle. Place filling in the center, then fold in half and pinch the edges. Seal and create an attractive fluted edge by pinching around the edge in a "snapping" motion.
To cook, drop into boiling water (they will sink). Gently use a spoon to make sure they don't stick to the bottom of the pot! In about 10 minutes, they should start floating to the top as they finish cooking. Dry on a cookie sheet, then fry in butter in a big frying pan.
Pierogies freeze wonderfully, so you can save time by making a big batch and having the extras on hand for a convenient meal (if you can keep yourself from eating them right away...).