Polish Cooking, Revised
Marianna Olszewska Heberle
Format: PDF / Kindle (mobi) / ePub
For more than 20 years, Polish Cooking has given readers a taste of genuine Polish cuisine. Now, updated and revised with new information and twenty new recipes, including such favorites as Apple Pancakes, Mushroom Croquettes, and Lazy Noodles, it continues to provide a sampling of Polish dishes that have survived over the last ten centuries.
Polish-born Marianna Olszewska Heberle reveals a rich variety of over 200 authentic recipes in this outstanding cookbook rivaling the best European cuisines. Easy-to-follow instructions make it simple to prepare such traditional Polish favorites as Poppy Seed Pierogies, Stuffed Cabbage, Hunter's Stew, Warsaw Herring, and many more.
Plus readers will learn about holiday traditions and the proud culinary heritage of this fascinating country with Polish Cooking.
the other. Slice each apple into 6 circular pieces, horizontally from the top of each cored apple to the bottom. Insert each apple slice, alternating red and green apple slices, into the loin pockets. Place loin in prepared baking pan. Roast, uncovered, for 11⁄2 hours. Drizzle 1 cup red wine over roast. Cook for 30 minutes, or until desired level of doneness is reached. Transfer roast to a serving platter. Carefully slice roast so each piece contains a pocket having one apple slice. In a small
water to make sure at least 1 cup cooking juices remains in baking dish throughout cooking time. When done, remove roast and strain cooking juices. Slice roast and serve hot with cooking juices on the side. Boneless Pork Loin Schab Pieczony In Poland, this cut of meat is usually saved for the holidays. Makes 6 servings 1 (3-pound) boneless pork loin roast 5 cloves garlic, crushed 1 tablespoon salt 2 tablespoons vegetable oil ½ teaspoon freshly ground black pepper 3 medium
press over doughnut so crimped rough edge gets trimmed smooth and round. Place filled doughnut on a lightly greased baking sheet. Repeat process with remaining dough and jam until all baking sheets are filled, being careful to leave enough room between each doughnut for spreading when dough rises. Cover each baking sheet of doughnuts with a clean cloth. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour. Pour oil in a deep fryer or large saucepan to a depth of
tablespoons sugar 1½ tablespoons potato starch or cornstarch Place fruit and 1 cup of the water in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Simmer, uncovered, for 20 minutes, stirring occasionally. Stir sugar into simmering berry mixture. In a small bowl, blend potato starch and the remaining 1⁄2 cup cold water. Strain cooked berries through a fine-mesh strainer into a medium bowl; extract cooking juices, then discard seeds and pulp. Stir starch mixture
over mushrooms to cover. Place lids on jars; seal tightly. Let cool to room temperature; refrigerate overnight. Serve chilled. Stuffed Mushrooms Pieczarki Nadziewane Poles say “Caps off” to this favorite appetiZer. Makes 20 appetizers 20 (1½- to 2-inch) fresh mushrooms (about 1 pound) 2 tablespoons butter or margarine 1 small onion, minced 3 tablespoons dry bread crumbs 1 tablespoon sour cream 1 hard-cooked egg, minced 1 egg, lightly beaten 1 tablespoon chopped fresh