Pierogi Dough
2 Cups Flour
½ tsp Salt
1 Egg
½ Cup Sour Cream
½ Cup Warm Water
Put Flour and Salt in a Bowl and mix up
Add Egg and Water and mix until it forms a smooth dough
Wrap dough in Plastic Wrap and refrigerate for 4-6 hours
Bring to room temperature to use
Roll, cut and shape as desired
Pork Roast with Sauerkraut and Apples
1 boneless pork shoulder roast, 4 to 5 lb.
Salt and freshly ground pepper, to taste
2 Tbs. Vegetable or Sunflower oil
1 large, sweet onion, thinly sliced
3 apples, peeled, halved and cored and sliced
4 cloves of Garlic, minced
1/2 cup Chicken Stock
2 lb. sauerkraut, squeezed dry
1/4 cup firmly packed dark brown sugar
1 tsp Marjoram
1 Tbs. caraway seeds (optional)
Heat oven to 300°f
Season Pork Roast heavily with Salt and Pepper.
Heat oil in a large Dutch Oven
Brown the Pork on all sides in the hot oil
Take Pork out of Dutch Oven and add in the Onions and Apples; cook until onions start to brown lightly; add in the Garlic and cook for 2 minutes; Deglaze pan with stock and then add in the remainder of the ingredients.
Nestle the pork roast atop the Sauerkraut/ Apple mixture and cover with lid
Place Pan in oven and cook until the pork is so tender it shreds (6-10 hours)
Serve with Mashed Potatoes or Dumplings.
Smacznego
Kapusta with Kielbasa
2 oz (3-4 strips) bacon, diced
1 onion, Sliced
1 apple, diced
1 small head cabbage, shredded
¼ Cup Water or stock
16 oz package Kluski Noodles, Cooked to package directions
2 tsp salt (to taste)
1 tsp Granulated Garlic (to Taste)
1 tsp ground black pepper (to Taste)
1 tsp Marjoram, dried
1 pound Kielbasa, Cooked (if Fresh), and sliced
In a Large Skillet over medium heat cook bacon to render fat from in
Remove Bacon when cooked but keep fat in pan
Turn heat up to high and cook onions until lightly browned
Add Apples and Cabbage and sauté in fat for 3-5 minutes
Add Salt, Pepper, Granulated Garlic, and Marjoram
Add Water or Stock and reduce heat to simmer
Cabbage should cook until very limpy and most of the liquid has evaporated
Add in the Cooked Kluski Noodles and Kielbasa and cook until everything is hot
Crumble Bacon over the top if desired
Mixed Vegetable Salad
6 medium Red or Yellow Potatoes
2 Carrots
1 Celery Root, small
2 Parsnips
4-5 Brined Pickles
½ of a Small Onion
1 Apple
3 Green Onions
¾ cup of raw, frozen peas, thawed
¾ cup of Mayonnaise
1 tsp Dill
Salt & pepper to taste
The Potatoes should be cut into a small dice and cooked until tender in salted water.
The Carrots Peeled, Diced like the Potatoes and cooked until tender in salted water.
The Celery Root and Parsnips Peeled, diced like the potatoes and cooked until tender in salted water.
(note if you cook the carrots with the other vegetables they vegetables may turn orange too)
Cut up the pickles, onions, green onions, and apple and add to a bowl with the cooked vegetables.
Add the thawed peas, dill, and the mayonnaise and mix; add salt and pepper to taste
Refrigerate for 4-6 hours before serving to allow the flavors to meld together.
Polish Shortbread Cookies
4 cups of Flour
1 cup Powdered Sugar
4 tsp Baking Powder
½ tsp Salt
10 oz Butter
½ cup Sour Cream
1 tsp Vanilla
3 eggs
In a Mixing bowl combine the Flour, Powdered Sugar, Baking Powder, and Salt.
Add in butter that has been cut into small pieces.
Process until the mixture is small crumbs.
Add Sour Cream, Vanilla, and Eggs and mix until until dough just comes together, turn out onto a floured board and knead for 2 minutes, or until a smooth dough is formed.
Refrigerate Dough for 8-24 hours
Allow dough to sit on the counter for 30 minutes and then roll out on a floured board and cut into desired shapes.
Brush cut outs with an egg wash and decorate with sugar or non-apparels
Bake in a preheated 350°f oven for 8-10 minutes
Cool on pan for 4-5 minutes before transferring to another pan or plate to cool completely
Pierogi Dough
2 Cups Flour
½ tsp Salt
1 Egg
1 Cup Warm Water
Put Flour and Salt in a Bowl and mix up
Add Egg and Water and mix until it forms a smooth dough
Wrap dough in Plastic Wrap and refrigerate for 24 hours
Bring to room temperature to use
Pierogi Ruskie Filling
2.5 lb. russet potatoes peeled and diced into large chunks
½ to 1 cup sour cream
8 oz. Farmers Cheese or shredded sharp cheddar cheese
1 small onion Diced small
½ cup butter plus more for frying
Salt and pepper, to taste
For filling Boil Potatoes until soft.
While Potatoes are boiling melt butter over medium heat in a pan and add onions, cook until caramelized and cool
Put Potatoes, onions, cheese and ½ cup sour cream in bowl and mash, adding more sour cream to make smooth, season with salt and pepper to taste
Roll Dough out to desired thickness and cut 3 to 3 1/2 inch circles. Put filling on dough circle slightly off center and fold dough over filling, stretching dough to cover, seal edges well. repeat until dough is used up.
Bring a pot of water to a simmer and put filled pierogi in simmering water, cook for 7- 10 minutes, pierogi will float when done. Place in a skillet over medium heat with melted butter and brown both sides slightly
Serve with caramelized onions, bacon, and sour cream.
Polish Prince Seasoning
1 1/2 cups Kosher Salt
1 Cup Black Pepper
1 cup Granulated Garlic
1 cup Granulated Onion
1/2 cup Leaf Marjoram
1/2 cup Dill
Mix all ingredients in a bowl well and store in airtight containers
Polish Pork Knuckles (Golonka)
6 pork hocks (approx 3-4lbs)
Salt, Pepper, and Granulated Garlic to taste
4 slices of bacon, diced
2 carrots, peeled and grated
1 onion, diced
2 lbs of sauerkraut
3 bay leaves
1 T Caraway Seeds
½ cup Brown Sugar
Season your Pork Hocks (knuckles) to taste with salt, pepper, and granulated garlic, Set aside
In a large sauté pan over medium heat take and brown the diced bacon up
When browned remove the bacon, add the onion and sauté it in the bacon fat until softened and lightly browned, add the sauerkraut and cook for a few minutes giving the kraut a little color
In a baking dish, add the sauerkraut, bay leaves, caraway, and brown sugar and mix well.
Add seasoned Pork Knuckles to pan on top of the kraut
Wrap pan in foil and place in a preheated 325°f oven.
Cook for approx. 2 ½ to 3 hours, until the hocks are tender.
Remove the foil and place the pan under the broiler to brown the knuckles slightly
Serve with your favorite potato side dish and enjoy
Polish Chicken in Mushroom Sauce
8 chicken thighs
Salt, pepper and Granulated Garlic, to taste
3 tbsp of oil
1 large onion
16 oz of button mushrooms, sliced
2 tbsp of butter
1 quart (4 cups) Chicken Broth
2 bay leaves
1 tsp fresh thyme
½ c of cold water
3 T Cornstarch
Parsley or Dill for garnish
Sprinkle chicken with salt, pepper, and Garlic. Heat oil in a medium pan and sear until brown, about 10 minutes.
In the meantime, chop onion and slice mushrooms. When chicken is seared, remove it and set aside.
To the same pan, add butter, onion, and mushrooms and sprinkle with salt. Sauté for 10 minutes). Return meat to the pan, add broth, bay leaves, and thyme, cover and bake in over at 300°f for 45-60 minutes, or until meat is tender and cooked to an internal temperature of 165°f.
Remove meat from oven and transfer broth to a sauce pan, heat over medium high heat, combine water with cornstarch, add to broth. Bring to boil to thicken. Taste, add a bit salt, if needed. Sprinkle with fresh chopped parsley or dill to garnish
Irish Bangers and Onion Stout Gravy
Bangers
2 pounds ground pork
1 cup breadcrumbs (Panko or other coarse ground crumb)
1 egg
1 T garlic, minced
1 T kosher salt
1 ½ tsp black pepper
¾ tsp rubbed sage
½ tsp ground allspice
Mix everything together in a bowl and set in the fridge for at least 1 hour.
Form into sausages or patties (or stuff into casings if you can)
Fry or grill the sausages until they reach an internal Temperature of 160°f
Onion Stout Gravy
3 T Butter
1 Sweet Onion, sliced
2 T Flour
½ tsp Kosher Salt
½ tsp white pepper
2 cups stout beer
½ Beef Stock
Melt butter over medium heat and add onions. Cook until onions brown a bit, stir in flour and seasoning and cook for 2 minutes, stir in Stout Beer and Beef Stock and simmer until the gravy thickens.
Add Sausages to gravy and simmer for 5 minutes.
Serve with mashed potatoes
Cooking with Joe 