Showing 11 Result(s)
Poland Polish Cookery

Polish Style Shrimp

Polish Cookery lists this recipe as ‘Crayfish Polish Style.’ It’s a little hard to come by crayfish where I live, but this recipe works perfectly well with shrimp as well. I imagine any type of shellfish would do well: lobster, langoustines or what have you. A simple recipe of shrimp simmered in sour cream then …

Poland Polish Cookery

Polish Style Roast Chicken

Although this recipe is a fairly straight forward roast chicken recipe, I decided to include it on the blog because it highlights how this very familiar recipe can fit within a Polish dinner party. What makes this recipe Polish? Dill stuffing of course. What else? Sounds simple but it is delicious and effective and acts …

Poland Polish Cookery

French Beans with Dill

Another excellent continental side dish from Polish Cookery. These french beans are simmered in grated onion and then seasoned with dill and lemon juice for a simple and yet very effective flavourful companion. Ingredients 1 lb french beans1 onion, grated1 tbsp butter2 tbsp dill, choppedDash of ground nutmegJuice of 1/2 a lemon Directions Steam french …

Poland Polish Cookery

Glazed Shallots

When you think of Polish food images of beet soup, sour cream, dill, pirogies, and Kielbasa are easily conjured. However, what has been a pleasant surprise is some of the more continental aspects of Polish cuisine. The way in which these more synonymous ingredients share the stage with more traditional European fare. These glazed shallots …

Poland Polish Cookery

Sauerkraut in Wine

Sauerkraut is synonymous with Polish cuisine, so it is not surprising to come across a variety of recipes in Polish Cookery that make interesting use of it. North Americans are generally apt to use it cold, right out of the jar, but here we find a cooked concoction that has been heavily seasoned with wine, …

Poland Polish Cookery

Carrots Mazur-Style

The origin of this dish is an enthralling rabbit hole into Polish history. Mazur refers to the descendants from the medieval Duchy of Masovia in northeast Poland which was primarily comprised of the Lechitic ethnic tribe which traces its routes back to the foundation of Poland. The Lechites are a distinct ethnic group from the …

Poland Polish Cookery

Lamb Bigos

The most famous dish in Poland is bigos (or Hunter’s Stew), a traditional recipe which may contain at times a daunting cornucopia of various meats. This simplified version from Marja Ochorowicz-Monatowa’s Polish Cookery fares quite nicely for itself with just lamb and sausage. I would say you could substitute just about any left over roast …

Poland Polish Cookery

Tenderloin a la Krejcik

I am somewhat cloudy on the exact origins of this dish, listed in Polish Cookery (1958), as “Tenderloin a la Krejcik.” Krejcik is a Czech surname and doesn’t seem to have any direct connection to food that I can discern. Perhaps, it is a figurative way of implying that this recipe Czech in origin. Perhaps, …

Poland Polish Cookery

Chocolate Walnut Torte

Possibly my favorite recipe in Marja Ochorowicz-Monatowa’s entire book, Polish Cookery¬†(or¬†Uniwersalna Ksiazka Kucharska), this unassuming recipe humbly listed as “Unbaked Chocolate Torte” is a knock out in chocolate decadence. It consists of three well defined layers: a crust made from butter, sugar and grated chocolate, a filling of sweetened ground walnuts, and finally topped with …

Poland Polish Cookery

Almond Torte

Originally from Iran, almonds have been a part of the European diet for hundreds of years. So, it’s not surprising that we see almond and various other nut based desserts flourish in the pages of old European cookbooks. Polish Cookery (or Uniwersalna Ksiazka Kucharska) by Marja Ochorowicz-Monatowa is no exception. This simple and yet elegant …