Polish Cuisine?

I have a friend who is originally from Poland and would like to make a traditional Polish meal for her. Any suggestions? There is a Polish food shop nearby so I should be able to get various special ingredients although I've never actually been in there.

Polish Cuisine?
Try making or purchasing some golabki's (stuffed cabbage rolls), and some pierogi. Breaded pork cutlets are also very good. When I don't feel like cooking up a big polish meal, I'll go to my local polish deli and get some breaded pork cutlets, some pierogi, and some salads from the deli then make some mashed potatoes...yumm.
Reply:KIELBASA AND CABBAGE





INGREDIENTS


6 slices bacon


1/4 cup water


2 tablespoons white sugar


1 onion, chopped


2 teaspoons minced garlic


1/4 teaspoon crushed red pepper flakes


1/4 teaspoon seasoning salt


3 teaspoons caraway seed


1 large head cabbage, cut into small wedges


1 pound Polish kielbasa


DIRECTIONS


In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.


Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.


Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.











AND...




















BABKA (POLISH BREAD)








INGREDIENTS


1 1/4 cups margarine, softened


2 cups milk


2 (.25 ounce) packages active dry yeast


1/2 cup warm water (110 degrees F/45 degrees C)


5 eggs


4 egg yolks


1 cup white sugar


1 teaspoon salt


1 teaspoon vanilla extract


1 tablespoon orange liqueur


3 tablespoons grated orange zest


1 tablespoon grated lemon zest


10 cups all-purpose flour


1 1/2 cups dried currants


1 1/2 cups raisins


1 1/2 cups golden raisins


1 cup chopped blanched slivered almonds


1/2 cup packed brown sugar


1 teaspoon ground cinnamon


1 cup all-purpose flour


DIRECTIONS


Place yeast in a small bowl, and pour warm water over it. Stir with a spoon to break up the yeast. Set aside for 2 to 3 minutes.


In a small saucepan, scald milk. Add 1 cup butter or margarine, and stir until melted. Remove from heat, and let cool until lukewarm.


In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer with a paddle attachment. Add sugar and salt, and continue to beat until mixture is thick and pale. Add vanilla, orange-flavored liqueur, zests, and yeast mixture. Combine. Beat in 4 cups flour gradually. Add milk mixture alternately with remaining 4 cups flour while beating on medium speed. Add up to an additional 1 cup flour if the dough is sticky. Mix in currants, raisins, golden raisins, and almonds.


Transfer dough to a clean large bowl. Knead using a large wooden spoon until the dough pulls away and doesn't stick to the spoon, about 8 to 10 minutes. Transfer dough to a large buttered bowl, and turn to coat. Cover with plastic wrap. Place in a warm place until dough reaches the top of the bowl, about 1 to 2 hours. Punch the dough down, re-cover the bowl, and allow to rise again.


Butter 3 angel food cake pans. In a small bowl, combine 1 cup flour, 4 tablespoons butter or margarine, brown sugar, and cinnamon to form crumb topping. Sprinkle evenly among the 3 pans.


Preheat oven to 350 degrees F (175 degrees C).


Punch the dough down again. Turn out onto a lightly floured surface. Knead for 1 minute. Cut into thirds, and transfer dough to prepared pans. Cover loosely with plastic wrap. Allow to rise to the top of pan. Beat remaining egg, and brush the top of the dough.


Bake at 350 degrees F (175 degrees C) until golden brown and hollow sounding when tapped, about 30 to 45 minutes. Immediately turn out onto a cooling rack so bread does not stick to the pan. Cool.














OR..














POLISH PEROGIES








INGREDIENTS


4 1/2 cups all-purpose flour


2 teaspoons salt


2 tablespoons butter, melted


2 cups sour cream


2 eggs


1 egg yolk


2 tablespoons vegetable oil


8 baking potatoes, peeled and cubed


1 cup shredded Cheddar cheese


2 tablespoons processed cheese sauce


1 dash onion salt to taste


1 pinch salt and pepper to taste


DIRECTIONS


In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.


Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.


Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.


To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.
Reply:Goulash - but don't try to knock it out in 10 minutes in the microwave, it's the sort of thing you should put on the stove mid-morning and just keep an eye on every hour or so.
Reply:anything pork + vodka
Reply:I have attached some information about Polish cooking and includes lots of Polish recipes.





All the sites listed have a great deal of information on them. I'll certainly be using Polana.com!
Reply:Make bigos xx
Reply:Pretty much the same as English food do her pork chop, cabbage, boiled potatoes and gravy anf the stuff in the jars in the Polish shop is a bit like sauerkraut pickled cabbage. You not from Luton are you ?
Reply:sauerkraut!!!!!!!!!!!!!!!!! its so discusting but you might like it!!!!!!!!!!!!!!!!!!!!!!!!!
Reply:hey, try going in and asking the staff :)


I'm sure they'll be very happy to help and best of all they'll surely have the stuff in the shop for the recipe
Reply:POLISH APRICOT-FILLED COOKIES


Fredricka Schwanka of Terryville, Connecticut, re-created her grandmother's recipe for these pastrylike cookies. This dough is extremely tender — if at any time during the filling process it gets too soft to work with, chill it on wax paper on a large baking sheet. You will have leftover filling, which is wonderful spread on toast or an English muffin.





click photo to enlarge


For pastry dough


2 1/4 cups all-purpose flour


1/2 teaspoon salt


8 oz cream cheese, softened


2 sticks (1 cup) unsalted butter, softened


1 large egg, lightly beaten with 2 teaspoons water for egg wash


For apricot filling


1 3/4 cups coarsely chopped dried apricots (10 oz)


1/2 cup golden raisins


2/3 cup mild honey


1/4 cup sweet orange marmalade


1/2 teaspoon cinnamon


1 cup water





Special equipment: parchment paper


Garnish: confectioners sugar














Make dough:


Whisk together flour and salt in a bowl until combined.


Beat cream cheese and butter in a large bowl with an electric mixer at medium-high speed until pale and creamy, about 3 minutes in a stand mixer (preferably fitted with a paddle attachment) or 6 minutes with a handheld. Reduce mixer speed to low, then add flour mixture and mix just until combined.





Divide dough into 4 equal pieces and wrap each in plastic wrap. Chill until firm, about 1 1/2 hours.





Make filling while pastry chills:


Bring apricots, raisins, honey, marmalade, cinnamon and water to a boil in a 2- to 3-quart heavy saucepan over moderate heat, stirring. Reduce heat and simmer, stirring, until dried fruit is softened and mixture is thick, about 10 minutes. Transfer to a small bowl and cool until warm, about 20 minutes. Transfer to a food processor and pulse until finely chopped. Chill until cold, about 2 hours.





Assemble and bake cookies:


Put oven rack in middle position and preheat oven to 375°F. Line a large baking sheet with parchment.





Roll out 1 piece of dough (keep remaining pieces chilled) between 2 (12-inch) sheets of well-floured wax paper with a rolling pin into a roughly 11-inch square. (If dough gets too soft, transfer dough in wax paper to a baking sheet and chill until firm.) Discard top sheet of wax paper and trim dough with a pastry wheel or sharp knife into a 10-inch square. Cut square into 4 equal strips, then cut crosswise in fourths again to form a total of 16 (2 1/2-inch) squares.





Working quickly, place 1 heaping teaspoon filling in center of each square. Brush 2 opposite corners with egg wash, then bring corners together and pinch firmly to adhere. (If dough becomes too soft, freeze it on a baking sheet for a few minutes.)





Arrange cookies 2 inches apart on baking sheet. Bake until golden, 17 to 20 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough and filling on a lined cooled baking sheet.





Cooks' note:


Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 4 days.





Makes about 5 dozen.
Reply:polish cuisine consists alot of the same as most Scandinavian and Bavarian cuisines. mainly alot of potatoes, cabbage, pork sausage and such. i suggest a nice kielbasa sausage with sauteed onions, boiled potatoes and braised red cabbage in wine.
Reply:Other than pirojis, the only other dish I hear people talking is hunters stew. It contains sauerkraut, mushrooms and various meats.
Reply:http://www.bbc.co.uk/stoke/features/poli...





http://www.recipes4us.co.uk/Cooking%20by...





Couple of sites for you





Have a lovely meal.... NOSTRAVIA



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