Mid-Century Culinary Lore
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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 …
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 …
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 …
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 …
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, …
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 …
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, …
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 …
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 …
One of the biggest surprises for me when I started digging into Polish Cookery was that the recipe for borscht (beet soup) lost out over this delightful sauerkraut soup known as kapusniak. Unfamiliar to me at the time, I didn’t necessarily have high hopes that sauerkraut would make a memorable soup. I have since learned …
