tag:blogger.com,1999:blog-12675983253537747682024-03-19T02:24:02.170-07:00Babcia's POLISH RECIPESOLD WORLD POLISH RECIPES - Babcia's RecipiesJeff Wilenski, Polish National Alliance Lodge 3149http://www.blogger.com/profile/16406888812380298540noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1267598325353774768.post-19907863737722858382009-10-11T12:29:00.000-07:002009-11-10T20:45:36.031-08:00<div style="background-color: #ffdddd;">The recipes here are not added from a Cookbook, but are the handed down from generation to generation of Polish Cooking and Techniques. This Blog is new, so be patient while I add the recipes. You will see that the recipes are Traditional Polish Cooking and not just found on any recipe card! The recipes here are defiantly worth any extra effort you may put in to them, any extra step, or learning experiences. So Enjoy! <br />
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<div style="text-align: center;"><span style="font-size: xx-small;"> </span><strong><span style="font-size: large;">BABCIA'S RECIPIES I PLAN TO ADD SOON:</span> </strong><span style="font-size: xx-small;"><br />
</span><strong>Favorite Recipies from Bobci's kitchen </strong><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://polishrecipe.blogspot.com/" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg36yRJNp22j1PJXqfkyF2gIcmJ-2aWez_DJ43JPvsF8k4eBaMdywKkdSHKxoIrWtA7L7V6Slu0PVSx8kF2SVSJvml7VGdpxi-4sD-ljBOlt2rGLzzPgyP4jYU59EcXR2nUR7wX5lP8tAs/s320/polplate2.PNG" /></a>• Bobci's Meat Pierogi - a Traditional Meat (ground roast) filled Polish dumpling <br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">• Bobci's Cherry Pierogi - a tart Cherry dumpling with a sour cream and sugar topping<br />
</div>• Mizeria - Cucumber Salad with sour cream and dill <br />
• a Polish Style Bread Crumb and Butter topping <br />
• Pyzy - Potato Dumplings <br />
• Makowiec - Poppyseed-Swirl Cake with icing <br />
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<div style="text-align: center;"><strong><em>(I will add more of her recipies and photos soon)</em></strong><br />
</div></div>Jeff Wilenski, Polish National Alliance Lodge 3149http://www.blogger.com/profile/16406888812380298540noreply@blogger.com3tag:blogger.com,1999:blog-1267598325353774768.post-60144426308185279362009-10-11T11:14:00.000-07:002010-10-06T19:24:20.420-07:00 <br />
<div style="background-color: #ebe3e3;"></div><div style="background-color: #444444;"><br />
<strong><span font-size:="" style="color: white; font-size: x-large;" white;="" x-large;?=""> Babcia Chicken Noodle Soup</span></strong><br />
<span style="font-size: xx-small;"> </span><br />
<span style="color: white;"><strong><span style="font-size: large;"> Babcia's kurczak Kluski Zupy</span></strong> <strong><span style="font-size: large;">(Grandma's Chicken Noodle Soup)</span></strong></span><br />
<em><span style="color: white;"> a.k.a. egg dumpling chicken soup</span></em></div><div style="background-color: #ebe3e3;"><br />
This is a simple and economical traditional Polish recipe for chicken soup that has a dumpling like noodle. The noodles are made by dropping a flour and egg batter in to boiling water. The noodles or dumplings are served in a clear chicken broth with some carrots and onions and garnished with dill.<br />
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<a href="http://polishrecipe.blogspot.com/" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_top"><img $r="true" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF32YvfskV4LdMMehEqveBz0AtvEYH5wq9ibm6w8huUh95JUyhZJi-6w9dhJ9k_JfTDGG9NkDm02J4xNjRv2Eyhc38bzq7O21nWPvLmiUc_0-CuishP3x9D1NmJz0TRqc150eLaPKzarg/s320/bcnsoup.bmp" /></a><br />
<span style="background-color: #444444; color: white; font-size: large;"> to make the broth: <span style="color: #666666;"><span style="background-color: white;"></span></span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;"><em>aka: Chichen Stock</em></span></span><br />
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<span style="font-size: x-small;"><strong><span style="font-size: small;">Ingredients:</span> </strong></span><span style="font-size: xx-small;"> </span><br />
<strong> Leftover chicken bones and skin<br />
Onion</strong><br />
<div></div><strong> Carrots</strong><br />
<strong> Celery root</strong><br />
<strong> Parsley root</strong><br />
<strong> Garlic clove</strong><br />
<strong> Salt & pepper</strong><br />
<strong> Water</strong><br />
<strong><span style="font-size: x-small;"> <em>(optional: bay leaf, sprigs of celery, leek, sweet cabbage)</em></span></strong><br />
<strong><em><span style="font-size: x-small;"> (option: Saute onion halves to carmalize, broth will be less clear)</span> </em></strong><br />
<ul><li>In a large stock pot add the chicken leftovers, vegetables, salt and pepper if desired, and cover with cold water.</li>
<li>Bring to a boil. Immediately reduce heat to bring to barely a simmer. </li>
<li>Simmer uncovered for at least 3 hours, occasionally skimming off the foam that comes to the surface. Do not let broth boil as this may lead to the broth becomming cloudy.</li>
<li>Remove the bones and vegetables and strain to store broth. </li>
</ul>Soup: make noodles in seperate pot of boiling water, ladle broth from stock pot into serving bowle with a few of the carrots cut into smaller pieces, then ladle noodles with slotted spoon into bowl, garnish with dill, serve.<br />
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<div style="text-align: center;"><em>(the broth may be cooled and then the fat skimmed from top)</em> </div><hr align="center" noshade="true" size="2" width="95%" /><br />
<span style="background-color: #444444; color: white; font-size: large;"> to make the noodles: </span><br />
<em>aka: Egg Dumplings for soup</em><br />
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<strong>Ingredients:</strong><br />
<span style="font-size: xx-small;"><br />
</span><strong> 1 egg <span style="font-size: x-small;"> <span style="color: black;"><em>(*plus egg yoke, if surplus of)</em></span></span></strong><br />
<strong> 1/2 tsp. salt (pinch)</strong><br />
<strong> 1 cup flour</strong><br />
<strong> Broth <em>(water or liquid from the broth, about 1 Tbsp.)</em></strong><br />
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<ul><li>Blend flour, salt, and egg with enough broth until the consistency is of a smooth but thick paste with an almost "pour-able" consistency. May take some practice before you get the feel for this.</li>
<li>Spoon the thick batter into boiling salted water that has reached a rapid "rolling boil" <em>("drop" from the tip of a tablespoon)</em></li>
<li>Cook for about 2 minutes or until noodles form to desired texture. </li>
<li>Ladle noodles into bowls of hot broth using a slotted spoon, just before serving. <span style="font-size: large;"> </span></li>
</ul><hr align="center" noshade="true" size="2" width="95%" /><span style="font-size: small;"> </span> <br />
<span style="background-color: #444444; color: white; font-size: large;"> to make the soup: </span><br />
<ul><li>Serve noodles in hot broth with a few cooked pieces of carrots and onion.</li>
<li>Garnish with fresh chopped dill.</li>
</ul><br />
This soup always brings back memories of Babcia (my Grandma) She would always be in the kitchen to serve and after soup was the next course and you never knew when the courses would end! I rarely ever saw here actually sit down at the table herself to eat, only on a rare occasion, maybe a Holiday. <br />
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I believe the reason she would add the <strong>*extra egg yoke</strong> was because she worked at a bakery part time and there was a surplus of extra yokes left over. <br />
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She would use two pots, one to reheat (or make) the broth, with just a few carrot slices and onion added. Her broth was always clear. The second pot was to make the noodles, which was ladled into the bowl of broth just before serving. She never added much salt to the broth or soup; this was “to be done at the table” as she would say. The noodles do absorb a lot of salt, so it is best to salt just prior to eating.<br />
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She alway had a huge dill plants growing outside the kitchen window, possibly enough dill for a hundred people. I can't believe I actually buy dill to use today.<br />
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The recipe doesn't take many ingredients to make, just the broth: chicken carcass and some vegetables and the noodles: an egg, flour, and salt. The broth makes good use of a chicken carcass that may otherwise be thrown-out in a Western civilization, but not in Poland and not in Old Poland for sure... The Polish People tend to make the most of what is at hand. Thrifty tendencies is apparent in the Polish culture and is understandable since Poland has had to endure so many struggles throughout history.<br />
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</div><div style="background-color: #444444;"><span style="color: white;"><span style="font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif;">I hope I explained the recipe well, but if not please comment. Many traditional Polish recipies were passed down form one generation to another by first hand experience and not by reading a recipe.</span> </span></span></div>Jeff Wilenski, Polish National Alliance Lodge 3149http://www.blogger.com/profile/16406888812380298540noreply@blogger.com2