boczek surowy pieczony
|
Place on rack in pan and bake in pre-heated 375° oven about 1 hour, or until browned on the outside and soft like butter when pierced with a fork on the inside. Cool to room temperature and refrigerate overnight. Slice thin and arrange on platter. Serve with horseradish, cwikla and pickled mushrooms.
galareta warzywna
|
In pot combine 2 1/2 cups water, 1/2 portion soup greens, 1 bay leaf, 1 clove, 5 peppercorns, 1 grain allspice, and 1/2 teaspoon salt and cook 40-50 minutes. Meanwhile, soak 1 Tablespoon gelatin in 1/2 cup cold pre-boiled water.
Strain the stock of which there should be 1 1/2 cups. If there is less, make up the difference with boiling water. Add gelatin mixture, heat aspic liquid without boiling and stir until gelatin is dissolved. Season with a pinch of citric acid crystals, a pinch of sugar and a pinch of pepper.
For a more interesting color, add 1/2 teaspoon caramel, 1/2 teaspoon tomato paste or a pinch of saffron. Cool to room temperature, chill slightly and use aspic to cover cold sliced meats, pate, roulades, ham roll-ups, etc.
Note: For more flavor add 1 crushed beef or chicken bouillon cube during cooking.
<a href="http://gan.doubleclick.net/gan_click?lid=41000613802263102&pubid=21000000000621492&lsrc=17"><img src="http://gan.doubleclick.net/gan_impression?lid=41000613802263102&pubid=21000000000621492&lsrc=17" border=0 alt="527105_Duracell Direct- Batteries General"></a>
How To Make Zurek - Polish Sour Soup
Zurek is a traditional soup that is sure to be found on holiday tables in Poland. The recipes used to make it vary with the region of the country. But all are based on a sour made from rye flour.
Essentially it is a soup made from a sour dough starter. So if you like zurek, you make one starter and keep it in the refrigerator to be used whenever you want.
The basic soup is the sour base thinned with vegetable stock. To this basic soup are added, depending on the region, and your personal tastes, white kielbasa, halved hard boiled eggs, ribs, bacon, carrots, and anything else you think you might like to try.
To make the basic soup, combine one cup of the sour with two to three cups of vegetable stock. Because the sour may vary in thickness, vary the amount of vegetable stock to make your soup as thin or thick as you wish.
Ingredients
For The Sour
Here is a recipe for a sour. It takes about four days to be ready to use.
In a plastic container combine one cup of rye flour, one or two garlic cloves, a piece of whole wheat bread or rye bread (stale bread is fine) and 2 cups of warm water. Mix, cover with a cloth and put in a warm place.
Over about four days the mixture picks up natural yeasts from the air and starts to ferment. It gets sour. The cloth serves to allow yeasts to reach the mixture and to keep out any flying intruders.
Note that if you want to make zurek often, it can be rather tedious having to prepare four days in advance. So just make a sour, put some into a separate plastic container and keep this sour starter in your refrigerator. (See our video on making and feeding a sour starter.) When you want zurek, feed the starter to make as much base as you need. (See our video on making zurek from a sour starter.)
To make the soup, precook those things you want to add. You will add them shortly before serving time.
Combine your sour and stock. Heat it. Just before serving add your kiebasa, ribs, etc. As a notable exception, add the hard cooked eggs at the very last minute before putting the soup on the table.
Beef Roulade
|
rolada wolowa
|
With meat mallet pound a 2 lb. 1-inch thick piece of boneless beef (top round steaks are best) until about 1/4 inch thick. Sprinkle with salt and spread with thin coating of prepared brown mustard. Place in fridge.
Season 1/2 lb. ground pork with 1/2 teaspoon salt and several dashes of pork, beef or hunter's seasoning. Add 5-6 washed, dried and finely chopped fresh cultivated mushrooms, 1 whole egg, 3 Tablespoons bread crumbs, 1 Tablespoon chopped parsley and 2/3 cup of milk. Mix well to get uniform consistency.
Spread pounded steak with mixture leaving a 1 inch space along the side towards which it will be rolled. Roll tightly, truss with string, sprinkle with salt and pepper, dust with flour and brown on all sides in 2-3 Tablespoons hot fat. Transfer to baking pan, add 1 cup water and 1 Tablespoon lard. Place in pre-heated 375° oven and reduce heat to 325° after 10 minutes Cover and bake about 90 minutes.
Cool to room temp, then refrigerate. When thoroughly chilled, remove string and slice 1/4 inch thick. Arrange on platter with tomato wedges, radishes and lettuce in season, or with pickled mushrooms and vegetables in the winter months.
Serve with horseradish sauce or plum sauce. Horseradish sauce may be served in a scooped-out green, yellow or red pepper and plum sauce in a grapefruit or orange shell.
placki kartoflane
|
To mixture add 2 eggs, 2 heaping Tablespoons flour, 1 Tablespoon grated onion, and 1 teaspoon salt. Add a pinch of freshly ground pepper if desired. Mix into a uniform batter and spoon into hot lard or oil in skillet.
Flatten each pancake gently with spatula, as they should be on the thin side. Fry to a crisp golden brown on both sides and serve immediately.
Some like their potato pancakes sprinkled with a little salt and topped with sour cream. Others prefer them sprinkled with just sugar or sugar and sour cream.
kanapki
|
(Bakeries usually have commercial slicers and can do the job for you on request.) You can also slice away the crust from a whole, un-sliced loaf of Polish rye bread, slice it, and cut the slices into circles, squares, or triangles. The canapé bread is usually spread with plain or flavored butter and topped with lettuce or other greens, cold meats, cheese, fish, or hard-boiled egg slices, and garnished with fresh or pickled veggies, sauces, and the like. Others are covered with a layer of canapé spread and decorated with colorful trimmings. Here are but a few of the many possibilities:
DILL BUTTER
maslo koperkoweFork-blend 1/2 cup soft butter with 2-3 Tablespoons finely chopped fresh dill and salt & pepper to taste.
DILL BUTTER
maslo koperkoweFork-blend 1/2 cup soft butter with 2-3 Tablespoons finely chopped fresh dill and salt & pepper to taste.
GARDEN-GREEN BUTTER
maslo z zieleninaFork-blend 1/2 cup soft butter with 1 Tablespoon each finely chopped fresh dill, parsley and chives. Salt & pepper to taste.
maslo z zieleninaFork-blend 1/2 cup soft butter with 1 Tablespoon each finely chopped fresh dill, parsley and chives. Salt & pepper to taste.
HORSERADISH BUTTER
maslo chrzanoweCream 1/2 cup soft butter, then blend in 1 Tablespoon freshly grated horseradish and 2 teaspoons lemon juice plus a dash of salt. May be mixed in a blender.
maslo chrzanoweCream 1/2 cup soft butter, then blend in 1 Tablespoon freshly grated horseradish and 2 teaspoons lemon juice plus a dash of salt. May be mixed in a blender.
MUSTARD BUTTER
maslo musztardoweFork-blend 1/2 cup soft butter with 1-2 Tablespoons brown prepared mustard, 2 teaspoons lemon juice and a dash of salt.
maslo musztardoweFork-blend 1/2 cup soft butter with 1-2 Tablespoons brown prepared mustard, 2 teaspoons lemon juice and a dash of salt.
ANCHOVY BUTTER
maslo sardeloweCombine 1/2 cup soft butter with 3 or 4 mashed or ground anchovy fillets (canned). For a more pronounced anchovy taste, blend in a little of the anchovy oil.Optional: Sprinkle in a little bit of lemon juice.
HERRING BUTTERmaslo sardeloweCombine 1/2 cup soft butter with 3 or 4 mashed or ground anchovy fillets (canned). For a more pronounced anchovy taste, blend in a little of the anchovy oil.Optional: Sprinkle in a little bit of lemon juice.
maslo sledzioweSoak 1 small herring in cold water overnight, then skin, bone and mash or grind. Combine with 1/2 cup soft butter. Optional: A little lemon juice may be added.
Canapés Galore
|
kanapki rozne
|
kanapki z szynkaThinly spread bread with butter (plain or flavored with mustard or horseradish or with any of the various butter recipes in this section), top with a thin slice of ham the size of the bread and cover with a small slice of tomato, cucumber or radish.
KIELBASA CANAPÉS
kanapki z kielbasaTop bread thinly spread with horseradish or mustard flavored butter with a slice of skinned, smoked kielbasa. Garnish with a sliced, marinated mushroom, a dill pickle slice, or half a spiced plum.
kanapki z kielbasaTop bread thinly spread with horseradish or mustard flavored butter with a slice of skinned, smoked kielbasa. Garnish with a sliced, marinated mushroom, a dill pickle slice, or half a spiced plum.
ROAST MEAT CANAPÉS
kanapki z pieczystymThinly spread bread with plain, mustard or horseradish flavored butter. Top with a thin slice of cold roast beef, roast pork, roast turkey or chicken. Garnish with a small tomato wedge and strip of green pepper plus a dollop of mayonnaise, or with a dab of whole-style cranberry sauce and a sprig of parsley.
kanapki z pieczystymThinly spread bread with plain, mustard or horseradish flavored butter. Top with a thin slice of cold roast beef, roast pork, roast turkey or chicken. Garnish with a small tomato wedge and strip of green pepper plus a dollop of mayonnaise, or with a dab of whole-style cranberry sauce and a sprig of parsley.
SPRAT OR SARDINE CANAPÉS
kanapki ze szprotkami lub sardynkaThinly spread bread with plain, dill or garden-green butter, top with a piece of leaf lettuce the size of the bread, a drained smoked Baltic sprat (from Poland) or high-grade sardine, and a dollop of mayonnaise. Insert a tiny wedge of peeled lemon into the mayonnaise.
kanapki ze szprotkami lub sardynkaThinly spread bread with plain, dill or garden-green butter, top with a piece of leaf lettuce the size of the bread, a drained smoked Baltic sprat (from Poland) or high-grade sardine, and a dollop of mayonnaise. Insert a tiny wedge of peeled lemon into the mayonnaise.
HERRING CANAPÉS
kanapki ze sledziemTop thinly buttered bread with lettuce, a piece of salt-herring fillet (soaked overnight, skinned and boned), a wedge of tomato, hard-boiled egg, and cucumber slice topped with a dollop of mayonnaise. Drained, store-bought marinated herring may also be used.
kanapki ze sledziemTop thinly buttered bread with lettuce, a piece of salt-herring fillet (soaked overnight, skinned and boned), a wedge of tomato, hard-boiled egg, and cucumber slice topped with a dollop of mayonnaise. Drained, store-bought marinated herring may also be used.
SMOKED SALMON CANAPÉS
kanapki z lososiemCover bread thinly spread with dill butter with a piece of lettuce, a slice of smoked salmon (lox), a small wedge of peeled lemon and a radish slice.
kanapki z lososiemCover bread thinly spread with dill butter with a piece of lettuce, a slice of smoked salmon (lox), a small wedge of peeled lemon and a radish slice.
YELLOW CHEESE CANAPÉS
kanapki z zoltym seremCover bread thinly spread with plain or mustard flavored butter with a slice of yellow cheese, garnish with a strip of green pepper and/or radish and dust with paprika.
kanapki z zoltym seremCover bread thinly spread with plain or mustard flavored butter with a slice of yellow cheese, garnish with a strip of green pepper and/or radish and dust with paprika.
EGG CANAPÉS
kanapki z jajkiemThinly butter bread with plain, dill or garden-green butter, top with a hard boiled egg slice, decorate with a splotch of mayonnaise (or a blend of mayonnaise and brown mustard) and a small thin radish slice stuck in the mayonnaise. Sprinkle with chopped chives and dust with paprika.
Note: Lettuce and a hard boiled egg wedge may be used to enhance the flavor and color of all of the above canapés. All may be sprinkled with chopped chives according to your own preferences. kanapki z jajkiemThinly butter bread with plain, dill or garden-green butter, top with a hard boiled egg slice, decorate with a splotch of mayonnaise (or a blend of mayonnaise and brown mustard) and a small thin radish slice stuck in the mayonnaise. Sprinkle with chopped chives and dust with paprika.
jaja w szynce / roladke
|
Place egg quarter at end of each strip and roll up. Line the roll-ups down the center of a narrow platter. Decorate 1 side of platter with lettuce leaves and the other with tomato wedges.
For added color, top each roll-up with a thin radish slice sprinkled with chopped chives.
tatar / befsztyk tatarski
|
Trim fat and sinew from 3/4-1 lb. beef tenderloin and grind. Add 1-2 teaspoon prepared brown mustard, 1 Tablespoon olive oil, 1 teaspoon Maggi seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Mix well and divide into 4-5 portions. Roll into balls and place on serving platter (or individual plates), pressing down slightly to form a mound. Cover with plastic wrap and chill at least 30 minutes.
To serve, make a well at the top of each mound and deposit a fresh raw egg yolk in each. Next to each portion place a small mound (1 heaping teaspoon) finely chopped onions and another of finely chopped dill pickles or zesty gherkins.
Garnish egg yolks with a sprinkle of chopped chives and serve immediately. Polish rye or black bread and ice-cold Polish vodka are perfect accompaniments.
According to legend, this now world-famous cold steak dish originated in the eastern borderlands of medieval Poland which were repeatedly invaded by Tatar (also spelled Tartar) hordes.
These ferocious horsemen, descended from the Mongolian hordes of Genghis Khan, were constantly on the move astride their fleet-footed ponies and seldom had time for a leisurely meal.
Hence, they would place a piece of tough raw meat beneath their saddles. The constant pounding, heat and horse sweat served to marinate and tenderize the meat, which was then eaten uncooked.
No comments:
Post a Comment