polish recipes

[valmom]

Welcome and good night! Hope you feel better.

Are golabki the same as golumki? A co-worker makes these a couple of times a year. Cabbage, maybe?

My favorite is a polish cookie called cruschiki. Any hints on those? I could eat pounds of them!

 

[freemotion]

I know... i was supposed to be in bed, but i feel like cr*p my nose leaks like a tap, so i got out of there, made myself some tea with raspberry and cranberry juice and of i go...

I am CONSIDERING moving to the states in about 4 to 5 years, some studying to finish first. I was wondering if you could tell me, supposedly I had 10,000$ for bare land (at least 8 acres) with a possibility to build on it, is it with a dot or a coma? ten thousand anyway. Where would it be best to buy (and is it possible to buy at all at that price? ) a piece of land for our kind of living ( I mean which state) preferably no tornadoes and quakes. How high are annual costs/taxes. thanks for any input and I know it is a little bit of topic, so maybe it would be a better idea to send any input as a private message and I hope admins will forgive me this once.

Hope you feel better soon! Chicken soup!

It is written as: $10,000. That will be tough to find unless it is very remote, and maybe forested. Probably Northern, too. Are you looking to live "off the grid?" Any place where you can find 8 acres for that price will probably have very low taxes! What are the winters like in Poland? How cold (Fahrenheit, please!) does it get and for how long?

I would love some recipes for meat dishes with lots of fat! Old-fashioned recipes!

Oh, and start a journal. Then you can write about anything you want (except politics...new ban here on that!) Although a lot of thread-hijacking goes on here, and no one seems to mind unless someone gets mean. Then we go all protective.....a good thing.

 

[rty007]

She made the most wonderful dish with soft sauerkraut, and pork and whatever

yup... that is "bigos"

it really depends on how meat loving person you are, BUT:

usually you would use:
4 lb sauerkraut
2 lb meat, anything with fat, but it is good to have some "kielbasa" in there to
handful of dried mushroom, however not the button mushroom but one of those typical forest once ( do not know English names.. sorry).
a bottle of red wine
garlic
a few dried plums
and some lard

cut the sauerkraut up, so that it can relies some juices, throw it into a pot.
cut the meat up into small pieces and fry it a little bit on the lard, then add both the meat and fat (lard) to the pot with sauerkraut, cut the garlic up and add 250ml... 1/3 bottle of wine. let it simmer some time on a small fire, so that the wine can evaporate a little bit. then add presoaked mushrooms and dried plum. let it sit in a cool place overnight, next day add 1/3 wine and again heat it up on a small steady fire, it is best the next day, after you heat it up 2 times. It stores extremely well when canned and thrown in the freezer.

My favorite is a polish cookie called cruschiki. Any hints on those? I could eat pounds of them!

I admit i went... "hmmm??" but i got that... it hit me when I was eating that very cookie this morning

"chruściki" or "faworki"

2,2 lb (1kg) flour
11.25 oz sour cream 18% fat
1/2 sugar cup
1/2 butter (100g = 4oz)
3 eggs + 3 yolks
2 teaspoons of baking powder
1 shot of vodka

1,5 lb of lard for deep frying.

of we go...
mix those ingredients up, make a nice smooth dough, then start rolling it like french ( puff pastry)?? dough 2-3 times. and let it sit some time in a cool place. then cut of pieces of it and roll a thin... 2-3 mm... 0.1 of a inch slab, cut it into a 4cm... 1,2 inch stripes, and then cut those stripes into 4 inch pieces, cut a 1-1,5 inch hole in the middle and pull one end through that hole.

Deep fry it on lard, let it sit on a paper towel or sieve to let some of that fat drain... while still warm, but not hot sprinkle it with some icing and enjoy

again.. photos were taken from another source, not mine.... just saying

 

[TanksHill]

Oh my that first recipe sounds amazing. I am going to make it as soon as possible. Yumm!!!

I think your land search is possible but you would have to look really hard. It would also, like Free said be very remote and raw.

It seems you have the same dream as most of us.

gina

 

[valmom]

Vodka is in it?? Yum!

(Is any sour cream in the US 18%?- help!)

 

[miss_thenorth]

supposedly I had 10,000$

My kids were in French immersion and this is how they were taught to write it. when i lived up north in my little French -Canadian community, all street signs advertising things always put the $ sign at the end.

 

[rty007]

Just a habit... most European countries, put their currency mark on the end.

Gołąbki recipe coming up soon.

 

[big brown horse]

Rty007, I'm so glad you joined!

 

[rty007]

I know I promised it earlier but...

"gołąbki"

1 cabbage "head" brassica (italian) kind?
2,2lbs of pork butt
1 cup of rice
tomato concentrate
pepper
salt
flour
2 tablesoons of cream

-Cut out the core of the cabbage
-Boil some water to boil cabbage leafs
-take those leafs out after just a quick boil (3-4min)
-grind your meat, add spices (as needed) but usually just pepper and salt are sufficient.
-Add pre boiled, chilled rice to prepared meat and mix it some more
-take leafs, cut out "nerves" if needed, then make smallish balls of meat roll em up a bit and roll them into those pre boiled leafs you pack it like a little present. just like the once above on the photo.
-now you put it into a baking tin, fill it with water ( or broth) ad salt, and boil it until "soft"? about an hour
-towards the end of boiling when cabbage is soft ad tomato concentrate
-take "gołąbki" out on a plate
-add some creme and add flour to thicken it.
-you can put them for a sec back in or just pour the dressing over them.

enjoy.

 

[FarmerDenise]

I love bigos, golabki and pierogies!!!!

valmom When you say golabki it sounds like golumki, so I am sure it is the same

Reading those recipes, I have been drooling. I am going to have to make some of these for my Italian SO