Bears, Beets, Battlestar Galactica. I, like Dwight Schrute, am very fond of beets. And while there is way more to Polish food than beets, I would like to feature just one more recipe that stars these ruby roots.
Do you know how much food Americans waste every year??? No, I won’t tell you, because it’ll be too upsetting. But it’s a lot. And we have a tendency to get rid of perfectly edible parts of produce all the time (green part of leeks, broccoli stems, etc.) that just need a little love, and usually garlic. Continue reading
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
Carrots deserve so much more love than they usually get. With the right seasoning, these budget-friendly vegetables make a great side. Organic carrots truly do taste better, and at approximately $0.89 per lb, it is definitely worth it. If you find them with leaves, you can leave some of the green on, don’t be scared!!! Continue reading
Pierogi are addicting.
The most common fillings are potato and cheese, ground meat, and sauerkraut and mushroom. Sweet cheese and berries 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
- 1 head of cauliflower
- 1/2 cup sunflower oil
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. onion powder
- 1/4 tsp. Hungarian paprika
Farmer’s Cheese Dipping Sauce:
- 4 tbsp. sour cream
- 4 tbsp. farmer’s cheese (twaróg)
- 1/4 tsp. salt
- 1 tsp. fresh chopped parsley
- 1 tsp. fresh chopped dill
Polonaise is the French word for Polish. It refers to a traditional dance, music played in the rhythm of a polonaise (including Chopin’s masterpiece (Polonaise in A-flat major, Op. 53 [Polonaise héroïque]), and dishes garnished with breadcrumbs! Coincidentally, it takes about as long as that video to make this dish, bringing me to proclaim it as the soundtrack to cooking green beans polonaise!
I always have Italian breadcrumbs on hand, which usually have some seasoning and dried parsley. I find that they work best for this. Continue reading
I know people in the US associate Polish cuisine with a lot of meat, and don’t get me wrong, the Poles make great kiełbasa and roasts BUT there are A LOT more vegetable dishes than people realize. There is a wide variety of raw starter salads (surówki) and vegetable side dishes, including this one. Culinary stereotypes be damned.
Hey, cabbage is also apparently very good for you, so eat it!
You can’t have too many mushroom recipes. So here’s another one.
- 24 oz. cremini / baby bells mushrooms
- 1 clove garlic
- 1 pinch red pepper flakes
- 1.5 tbsp. balsamic vinegar
- 1/2 tbsp. honey
- 1/2 tsp. chopped fresh rosemary (thyme could be used instead)
- 1/4 tsp. onion powder
- salt and pepper
- 1 tbsp. oil (vegetable or olive)
- 1/2 tsp. butter
- chopped parsley for garnish (optional)
This is just about the fastest thing you can whip together and is perfect on a toasted piece of rye bread!
It was one of my favorite after school treats…but I was a bit of an odd one, so no promises that any other children will appreciate this.
- 1 cup cottage cheese
- 1 scallion finely, finely chopped (about 2 tbsp)
- 1 small handful fresh dill, chopped (about 2 tbsp)
- 2 pinches onion powder
- 1 pinch fresh ground black pepper
- 2 pinches salt
- toasted bread of choice
In a bowl, add cottage cheese, scallions, dill, onion powder, salt and pepper. Mix until evenly distributed.
Toast bread and spread a thin layer of cottage cheese mix on bread.
Eat and enjoy!
Living in New York, you come across bialys in many supermarkets. Now, as you may know, bialys are essentially baked flat bagels with an onion center, and they originate in Białystok, Poland (hence the name). I have a problem with many of these 2017 “bialys” because most of them barely have any onion ARGHHH! There is a similar regional pastry from Lublin called lubelskie cebularze. These have a slightly more yeasty and airy dough, and are topped with onion and poppy seeds. This recipe is more similar to that of lubelskie cebularze but differs in that the onions are caramelized before they top the dough and are baked. Anyway, if you like bialys, you will probably like this recipe. These buns have A LOT of onion toppings, but you can tone it down with less…I guess. ¯\_(ツ)_/¯