Weekends in the Kitchen and Beyond
I have been to quite a number of Polish festivals and other events in the United States over the years and there is one dish that is consistently served to guests: pierogi. Merriam-Webster’s dictionary defines pierogi as: “a case of dough filled with a typically savory filling (as of meat, cheese, or vegetables) and cooked […]
Farmer’s cheese, or “pot cheese,” is a staple in the Polish kitchen, not to mention the kitchen of other cultures, like German, Russian, and Ukrainian. A common fresh cheese sold in American supermarkets that comes close to it in terms of being a staple in the dairy aisle is cottage cheese. But it is definitely […]
Yes, it’s another plum recipe. So far, I’ve posted two recipes for plum cake (German Plum Cake and Polish Plum Cake), one recipe for yeasted Polish plum pastry, and one recipe for a type of shortcrust Polish pastry (“półkruche ciasto”). This time, the recipe is for a different type of shortcrust Polish pastry (“kruche ciasto“). The […]
I make an average of 2 loaves of bread every week. I alternate between making bread using dry yeast and making bread using a rye starter that I store in my fridge. My bread making schedule has been going on for several years now and there is no turning back. Once you’ve tasted homemade bread, […]
If you lack the time and energy to make up a sweet pastry dough the normal way–by cutting butter into flour, etc, etc–then try out this recipe to make a quick Polish tart. The most time consuming part is preparing the fruit (and washing the dishes afterwards!). The mixer does all the work to make […]