This is a breeze to put together and is a good waffle to throw into the rotation if you like savory options. The harissa I have has red bell pepper in it so it is not as spicy as other varieties I’ve had. If you have one that’s all/mostly chili pepper, cut the harissa down to 1 tbsp to adjust the heat level. Continue reading
- 2 medium leeks
- 1 small head of cabbage or 1/2 medium-large head
- 1/4 cup bread crumbs
- 1/4 cup all purpose flour
- 3 tbsp goat cheese
- 1/2 tsp onion powder
- 1 tsp freshly ground black pepper
- fresh herbs (green onion, parsley, or dill) for garnish
- 1/3 cup oil (olive, sunflower, vegetable, etc.)
I gave the spiel on pierogi in my potato and cheese potato and cheese filling post. This recipe is for the popular sauerkraut and mushroom filling. If you are having trouble finding dried mushrooms or if they are too expensive in stores near you, just use fresh mushrooms! Some recipes call for 1 shredded and sautéed carrot…that would be a great addition if you’d like.
Reminder that once pierogi are assembled, you can refrigerate them and cook them the next day, or you can freeze them for a few weeks.
This make about 3 dozen pierogi. Continue reading
Leczo is a bell pepper stew that originally hails from Hungary (where it is spelled lecso). At some point, variations made their way through the region and over to Poland. This is NOT a recipe for an authentic Hungarian Lecso, but it does contain some of the necessary fundamentals: peppers, onion, tomato, and paprika. The end result is still delicious and can be a vegetarian stew/ragout used to top something like rice or buckwheat, or it can include kielbasa or other meat to make it a heartier standalone stew. Or it can just be a great side. This recipe is also much thicker than a lot of other leczo recipes out there, but you can obviously combine elements of all and adjust based on your preferences. 🙂 Continue reading
These cod cakes help make just over a pound of cod (or other fish) go pretty far, so they’re good for a small crowd or family dinner. This leek mustard sauce has some sweet and tangy notes that come from white wine, mustard, sour cream, and apricot jam, which might seem like an odd addition, but it works! If you don’t have apricot jam, you could add a few pinches of sugar, or maybe a tablespoon or two of orange juice. Just make sure to wash your leeks very well before cooking–there is a 100% chance that there is a ton of dirt in between the layers! You can either slice lengthwise and run each layer under water, or, you can chop to your desired size and then put in a large bowl of water. This way, the dirt will settle to the bottom and you can scoop out your clean leeks from the top. I promise it isn’t that much of a hassle, and the leeks are worth it! Also, you can use fresh dill if you want for the cod, I just haven’t had any luck finding it in stores since the start of the Covid lockdown. Anyway, here is the recipe. Smacznego!
*Makes approximately 11-14 cod cakes
Well hello! It’s been a while. But I’m back with an easy and filling recipe that is kind of a cross between Breton Beans (Fasolka po Bretonsku), which are very popular in Poland, and Greek Gigantes.
You can basically turn these into Breton Beans if you add kielbasa or boczek before baking. These are plenty flavorful without meat. Continue reading
Pierogi are addicting.
The most common fillings are potato and cheese, ground meat, and sauerkraut and mushroom. Sweet cheese, berries, and sour cherries are also popular.
They can be served boiled or fried, almost always have a side of sour cream, and the savory versions are usually topped with diced caramelized onions.
Today, we will work on the potato and cheese, aka ruskie pierogi. Continue reading
Kotlety mielone, or ground meat patties, are a home cooking classic. These are easy to make and are great as left overs so you can make a few days worth of dinner at once woooo! You can also use any kind of ground meat you like, just make sure you get the best quality meat you can find.
Gołąbki, golubtsi, Polish burritos…stuffed cabbage. From Poland to Ukraine to Turkey all the way to Azerbaijan, stuffed cabbage occupies a spot in top 10 comfort food lists of countless cuisines. Continue reading
The humble potato shines in this basic recipe and makes approximately 65 heavenly potato pillows. Kluski are delicious when fried with some butter and breadcrumbs on a pan, with a mushroom sauce, or in soups. I’m pretty sure that this is the second most popular form of potato in Poland, right after potato and cheese pierogi 🙂 Continue reading