Polish Recipes

Christmas Eve (Wigilia) in Poland

2010-12-03T20:49:00.000-08:00

In Poland, Christmas Eve is a day first of fasting, then of feasting. The feast begins with the appearance of the first star; there is no meat (except fish) in the feast, and it is followed by the exchange of gifts. The following day is often spent visiting friends. In Polish tradition, people combine religion and family closeness at Christmas time. Although gift giving plays a major role in the rituals, emphasis is placed more on making special foods and decorations.

On Christmas Eve, so important is the first star of the night that it has been given the affectionate name of "little star" or Gwiazdka, in remembrance of the Star of Bethlehem. On that night, all watch the sky anxiously, hoping to be the first to cry out, "The star!" The moment the star appears, people start eating. According to tradition, bits of hay are spread beneath the tablecloth as a reminder that Christ was born in a manger. An even number of people must be seated around the table or, tradition states, someone may die in the coming year. Wigilia is a family feast. In some places an empty place setting is symbolically left at the table for the Baby Jesus or for a wanderer who may be in need, or if a deceased relative should come and would like to share in the meal. The meal begins with the breaking of the opłatek. Everyone at the table breaks off a piece and eats it as a symbol of their unity with Christ. They then share a piece with each family member giving good wishes for the following year. There should be twelve dishes, as a symbol of the Twelve Apostles, or an odd number of dishes for good luck (usually five, seven, or nine). Poppy seed cake, beet soup, prune dumplings, carp, herring and noodles with poppy seed are universal Polish Christmas foods. Traditionally, there is no meat eaten on Christmas Eve. Often there is compote of dry fruits. The remainder of the evening is given to stories and songs around the Christmas tree. In some areas of the country, children are taught that "The Little Star" brings the gifts. As presents are wrapped, carolers may walk from house to house, receiving treats along the way.

Christmas Eve ends with 'Pasterka'- mass at the church at midnight. Following tradition one commemorates the arrival of the Three Wise Men to Bethlehem and their paying of respect and bearing witness to the new born Messiah baby Jesus. The custom of Christmas night liturgy was introduced in the churches after the second half of the 5th century. In Poland that custom arrived together with the coming of Christianity.

Advent to Christmas in Poland

2010-12-03T20:47:00.000-08:00

Special tasks carried out during Advent are the baking of the Christmas piernik (gingerbread), and the making of Christmas decorations. Pierniki are made in a variety of shapes, including hearts, animals and St. Nicholas figures. Traditional decorations include the pajaki, which are handmade stars and decorated eggshells.

Christmas Trees are decorated and lit the day of Christmas Eve and others are placed in most public areas, outside churches and in homes. Traditionally the trees are decorated with shiny apples, walnuts, wrapped chocolate shapes, hand blown glass baubles, and many homemade ornaments and candles. On the top of the tree is a star or a glittering top piece. In many homes, sparklers are hung on the branches of the trees for ambiance. Sometimes the trees are left standing until February 2, the feast day of St. Mary of the Candle of Lightning.

During Advent the "Gwiazdory", or star carriers, wander through the towns and villages and this continues until Epiphany. Some of the Gwiazdory sing carols; others recite verses or put on "Szopki" (puppet shows), or "herody" (nativity scenes). The last two customs are developments from traditional manger scenes or "Jaselka" (crib). One tradition unique to Poland is the sharing of the "opłatek", a thin wafer into which is pressed a holy picture. People once carried these opłatki from house to house wishing their neighbors a Merry Christmas. Nowadays, the bread is mostly shared with members of the family and immediate neighbors. As each person shares pieces of the wafer with another person, they are supposed to forgive any hurts that have occurred over the past year and to wish the other person all the happiness in the coming year.

Kluski: Polish Dumplings

2010-09-01T13:49:00.000-07:00

Kluski (singular: klusek or kluska) is a generic Polish name for all kinds of dumplings without a filling, though at times the word also refers to all varieties of noodles as well. It is usually made of chunks of boiled dough. There are several varieties of kluski, depending mostly on the dough. Some of the most popular varieties include:

Kluski śląskie (Silesian dumplings) are small (usually large coin sized), circular noodles made of mashed potatoes and potato flour. Usually served with dense sauce, their distinctive feature is a small hole in the middle. Made from wheat and potatoes, and cooked in salty water. (See photo above.)

Kluski czarne (black dumplings), also known as kluski żelazne (iron noodles) a variety of Silesian noodles popular in Upper Silesia. In addition to minced potatoes and flour the dough contains also potato mass which adds to its colour.

Kluski lane (poured noodles), a variety of very small kluski formed by pouring a watery dough made of eggs and flour onto boiling water or soup.

Kluski kładzione (laid noodles), a variety made of eggs, milk and flour, these are formed into a crescent-shaped forms by measuring the thick paste with the tip of the tablespoon and then laying it on boiling water. At times soda water is added to the dough.

Kluchy z łacha (dumplings from a cloth), also known as pyzy, kluski drożdżowe or kluski na parze (yeast dumplings or vapour-cooked dumplings) a vapour-cooked noodles popular in Greater Poland, distantly related to Czech knedliky.

In modern culinary jargon a kluski noodle is a special type of pasta. The curly dried wide egg noodle, that is purchased in most grocery stores and is used for soup and casseroles, does not have the taste or texture of homemade, soft noodles. Making homemade noodles from scratch is daunting, so many cooks use frozen noodles to get an old fashioned result.

Keeping frozen noodles can be a hassle and many times they will stick together. Enter the kluski noodle. It is a dried noodle that when prepared according to directions should have a taste and texture that resembles the home-style noodle. A lot of recipes call for kluski noodles. Many of the larger grocery stores carry kluski noodles but finding them can be tricky depending on the store and its location.

Antique Polish Art Nouveau Fruit Knives with Stand, Warsaw Mark

2010-08-31T14:01:00.000-07:00

Fruit Knives Stand
Fine original example of Art Nouveau style
C. early 1900s, WARSZAWA/WARSAW, Poland
FACTORY MARK:
SCHIFFERS & Co. GALW WARSZAWA

This beautiful set of fruit knives is currently available from Antique Polish Knives

Polish Poppy Seed Roll

2010-08-31T13:40:00.000-07:00

2 cups flour
2 tablespoons warm water
3/4 cup milk
2 egg yolks
3 tablespoons butter
1/2 cup sugar
Dash of salt
Dash of cinnamon
1 yeast cake

Cream butter with sugar. Beat the egg yolks. Combine eggs with butter mixture. Dissolve yeast in hot water. Mix the flour with yeast and eggs mixture, add milk gradually. Add salt and cinnamon. Knead well together and let rise. When double in sizes, punch down and let rise again. Roll out until 1/2 inch thick and spread with poppy seed paste. Roll up, sealing the edges. Place in baking dish and let rise some more. Bake in moderate oven for 45 minutes.

Poppy Seed Paste

1 cup poppy seeds
1 cup cream
1/2 cup sugar
1/2 cup butter
1/4 teaspoon vanilla extract
Lemon peel, ground
1/2 cup raisins

Scald the poppy seeds. Place in a mortar and mix with a wooden spoon. Place them in a pot with sugar and butter and simmer, mixing constantly. Boil the cream with vanilla. When the poppy seeds have lost their moisture combine with cream, mix thoroughly, add ground lemon peel and raisins and use as spread for poppy seed roll.

See also: Makowiec

Polish Carp with Raisins

2010-08-31T12:31:00.001-07:00

1 carp
2 tablespoons butter
1/2 cup raisins
Salt and pepper to taste
5 carrots, sliced
5 onions, sliced

Salt and pepper the cleaned carp. Place, either whole or cut in sections, in cold water to cover. Add sliced carrots and onions, raisins, and butter. Cover and simmer until tender.

Makowiec, Polish Poppy Seed Pastry (Hungarian Beigli)

2010-08-29T13:27:00.000-07:00

Editor's note: Poppy seed rolls are common throughout Central and Eastern Europe. The following article is from Wikipedia.

Beigli, sometimes spelled bejgli, is a Hungarian pastry consisting of a roll of sweet yeast bread with a dense, rich, bittersweet filling. The filling is a paste of either walnuts or poppy seeds. It is a popular cuisine in other parts of Central Europe, Eastern Europe and in Israel as well. Beigli is commonly eaten at Christmas and Easter time.

Etymology

In Austria poppy seed rolls are also called Mondkuchen or Mohnstriezel. The German name derives from the word moon, indicating that the poppy was dedicated to the Moon goddess, the goddess of the night and sleep, since the seed pods contain opium.

Ingredients

The dough is made of flour, sugar, egg yolk, milk or sour cream and butter, and yeast. The dough may be flavored with lemon or orange zest or rum. The poppy seed filling contains ground poppy seeds, raisins, butter or milk, sugar or honey, rum and vanilla. Sometimes sugar is substituted for a tablespoon of apricot jam, which is one of the most popular jams used in the Hungarian cuisine. The walnut roll filling contains raisins, rum, butter or milk, lemon rind and chopped walnuts. This filling may be spiced with cinnamon, nutmeg, clove or vanilla.

The dough is at first quite heavy, stiff and dry, but with kneading and resting becomes very elastic and strong. It is rolled out into a large sheet, thick or thin depending on taste. One aesthetic principle is that the dough and filling layers should be equal thicknesses. Another is that more layers are better. The filling is spread over the dough, which is then rolled into a long cylinder or log. Traditional recipes usually involve brushing the log with the egg white left over from the yolk used in the dough. Other recipes use different washes, or an icing added after baking. The unbaked log is gently transferred to a sheet pan, left to rise, then baked until golden brown.

Christmas traditions

Hungarian Christmas sweets and pastries served at Christmas time are not numerous. In general no other pastries are served, and the traditional candy szaloncukor, large amounts of wrapped decorative fondant candies hung on the Christmas tree as a decoration, also consumed during the Christmas holidays. All Hungarian families serve both the walnut and the poppy seed rolls, often accompanied with fruit wines, like red currant wine.

Variants

The poppy seed filling is a paste of ground poppy seeds, milk, butter, sugar and/or honey, often with additional flavorings such as lemon zest and juice. It may have raisins.

The walnut filling is a paste of ground walnuts, milk, butter, sugar, and raisins, often with additional flavorings such as coffee or orange zest.

A very long roll may be bent so that it fits on a baking sheet; the result is called a patkó (Hungarian: horseshoe).

Before baking, the roll may be given a wash of milk. The roll can be finished with a glaze made of powdered sugar and lemon juice. Usually it is brought from the kitchen already sliced.

History of Polish Cuisine

2010-08-28T13:43:00.000-07:00

Polish cuisine (Polish: kuchnia polska) is a mixture of Eastern European (Lithuanian, Belarusian, Ukrainian, Hungarian, etc.) and German culinary traditions, with some Russian, Italian, and Turkish influence due to historical reasons. It is rich in meat, especially beef, chicken and pork, and winter vegetables (cabbage in the dish bigos), and spices, as well as different kinds of noodles the most notable of which are the kluski. It is related to other Slavic cuisines in usage of kasza and other cereals. Czernina remains a delicacy, although modern butchers cannot provide fresh duck blood for its' preparation. Generally speaking, Polish cuisine is hearty and uses a lot of cream and eggs. The traditional cuisine generally is demanding in preparation, and Poles allow themselves a generous amount of time to prepare and enjoy their festive meals, with some meals (like Christmas eve or Easter Breakfast) taking a number of days to prepare in their entirety.

Traditionally, the main meal is eaten about 2 p.m. or later, and is usually composed of three courses, starting with a soup, such as popular bouillon or tomato or more festive barszcz (beet) or żurek (sour rye meal mash), followed perhaps in a restaurant by an appetizer of herring (prepared in either cream, oil, or vinegar). Other popular appetizers are various cured meats, vegetables or fish in aspic. The main course is usually meaty including a roast or kotlet schabowy (breaded pork cutlet). Vegetables, currently replaced by leaf salad, were not very long ago most commonly served as 'surówka' - shredded root vegetables with lemon and sugar (carrot, celeriac, beetroot) or fermented cabbage (kapusta kiszona). The sides are usually boiled potatoes or more traditionally kasha (cereals). Meals often conclude with a dessert such as makowiec, a poppy seed pastry, or drożdżówka, a type of yeast cake. Other Polish specialities include chłodnik (a chilled beet or fruit soup for hot days), golonka (pork knuckles cooked with vegetables), kołduny (meat dumplings), zrazy (stuffed slices of beef), salceson and flaki (tripe).

History

Middle Ages

According to 10th century chronicle by Abraham ben Jacob, Poland was abundant with all sorts of "grains and meats and honeys and fish". 12th century chronicler Gallus Anonymus suggests that the basic foodstuffs were easily-available and that "although the country is forested, it also abounds in bread and meat and fish and honey". It is to be noted that at that time honey was used both as a sweetener and for conservation of meat.

During the Middle Ages the cuisine of Poland was very heavy and spicy. Two main ingredients were meat (both game and beef) and cereal. The latter consisted initially of proso millet, but already in the Middle Ages other types of cereal became widely used. Average commoners did not use bread and instead consumed cereals in the forms of kasza or various types of flatbread, some of which (like kołacz) are considered traditional recipes even in 21st century. Apart from cereals, a large portion of a daily diet of mediaeval Poles consisted of beans, mostly broad beans and peas.

As the territory of Poland was densely forested, usage of mushrooms, forest fruits, nuts and honey was also widespread.

Thanks to close trade relations with the East, the price of spices (such as juniper, pepper and nutmeg) was much lower than in the rest of Europe, and spicy sauces became popular. One purpose was to neutralize the odour of imperfectly-preserved meat. The usage of two basic sauces (the jucha czerwona and jucha szara, or red and white blood in contemporary Polish) remained widespread at least until 18th century.

The daily beverages were water, milk, whey, buttermilk and various herb infusions. Most popular alcoholic beverages were beer and mead, however in XVI century upper classes started the import of Hungarian and Silesian wines. Beer was so widespread that in 13th century Prince Leszek I the White explained to the Pope that Polish knights could not participate in a crusade as there was no beer in the Holy Land. Also, vodka became somehow popular, especially among lower classes. There is only circumstantial evidence of vodka's originating in Poland. The development of the distillation process in France during the 13th 14th century means that the expertise would most likely have to pass through Germany to reach Poland. However, the first known recorded use of the word 'vodka' comes from a Polish document from 1405.

Renaissance

With the ascension of the Italian queen Bona Sforza, the second wife of Sigismund I of Poland, in 1518, countless cooks were brought to Poland from Italy. Although native vegetable foods were an ancient and intrinsic part of the cuisine, this began a period in which vegetables such as lettuce, leek, celeriac and cabbage were more widely used. Even today, such vegetables as leeks, carrots and celery are known in Polish as włoszczyzna, which refers to Włochy, the Polish name of Italy. The use of spices, which came to Poland from the Orient, was common among those who could afford them, and often dishes considered elegant were very spicy.

The Republic

Until the Partitions, Poland was one of the largest countries in the world, encompassing many regions with their own, distinctive culinary traditions. Among the most influential in that period were Lithuanian, Jewish, German and Hungarian cuisine. With the subsequent decline of Poland, and the grain production crisis that followed The Deluge, potatoes began to replace the traditional use of cereal. Also, because of numerous wars with the Ottoman Empire, coffee (kawa) and Boza became popular.

Under the partitions, the cuisine of Poland became heavily influenced by cuisines of the surrounding empires. This included Russian and German cuisines, but also the culinary traditions of most nations of the Austro-Hungarian empire.

The 19th century also saw the creation of the first Polish cook-book, by Lucyna Ćwierczakiewiczowa, who based her work on the 18th century diaries of the szlachta.

After World War II

After the end of World War II, Poland fell under Communist occupation. Restaurants were at first nationalized and then mostly closed down by the authorities. Instead, the communists envisioned a net of lunch rooms for the workers at various companies, and milk bars. The very few restaurants that survived the 1940s and 1950s were state-owned and were mostly unavailable to common people due to high prices. The lunch rooms promoted mostly inexpensive meals, including soups of all kinds and staples such as pierogi. A typical second course consisted of some sort of a ground meat cutlet served with potatoes. The kotlet schabowy is similar to the Austrian Wiener schnitzel.

With time, the shortage economy led to chronic scarcity of meat, eggs, coffee, tea and other basic ingredients of daily use. Many products like chocolate, sugar and meat were rationed, with a specific limit depending on social class and health requirements. Physical workers and pregnant women were generally entitled to more food products. Imports were restricted, so much of the food supply was domestic. Thus no tropical fruits (citrus, banana, pineapple, etc.) were available and fruits and vegetables were mostly seasonal; to be had only in the summer. For most of the year the Poles had to get by with only domestic winter fruit and vegetables: apples, onions, potatoes, cabbage, root vegetables.

This situation led in turn to gradual replacement of traditional Polish cuisine with food prepared from anything available at the moment. Among the popular dishes introduced by the public restaurants was an egg cutlet, a sort of a hamburger made of minced or instant egg and flour. The traditional recipes were mostly preserved during the Wigilia feast (Christmas Eve), for which most families tried to prepare 12 traditional courses.

Modern Era

With the end of communism in Poland in 1989, restaurants started to reopen and basic foodstuffs were once again easily obtainable. This led to a gradual return of traditional Polish cuisine, both in everyday life and in restaurants. In addition, restaurants and supermarkets promoted the use of ingredients typical to other cuisines of the world. Among the most notable foods that started to become common in Poland were cucurbit, zucchini and all kinds of fish. During communist times, these were available mostly in the seaside regions.

Recent years have seen the advent of a slow food movement, and a number of TV programmes devoted to traditional Polish cuisine have gained much popularity.

At the same time, fast food is growing more and more popular in Poland. Apart from McDonald's and KFC, Pizza Hut is very popular, as well as many Polish pizza chains. Pizza in Poland is characterized by the Polish habit of using ketchup on top of the pizza, rather than sauce. There are many small-scale, quick-service restaurants which usually serve items such as zapiekanka (baguette with cheese, sometimes meat and/or button mushroom and ketchup), kebap, hamburgers, hot dogs and kielbasa.

Polish Egg Noodles with Cheese and Milk

2010-08-28T13:21:00.000-07:00

1 pound egg noodles
1/2 pound cottage cheese
1/2 cup milk
3 tablespoons sugar
1/2 cup milk

Cook the noodles in salted water. Place in colander and strain. Warm the milk with sugar for a few minutes and pour over the noodles. Serve mixed with cottage cheese.

Polish Egg Noodles with Cottage Cheese

2010-08-27T13:19:00.000-07:00

1 pound egg noodles
1 pound cottage cheese
3 tablespoons butter
1 egg yolk
Salt

Cook the noodles in salted water. Mix the cottage cheese with the egg yolk. Drain the noodles. Add butter and cottage cheese and serve.

Baked Chicken with Sour Cream

2010-08-26T13:11:00.000-07:00

1 chicken or capon, cut in pieces
2 tablespoons butter
4 egg yolks
1 cup bouillon broth
2 cups sour cream
Salt to taste
1 tablespoon flour
1 onion

Brown the salted chicken in butter with onion. Prepare a cream out of 2 cups of sour cream combined with four beaten egg yolks, adding 1 tablespoon of flour, a dash of salt, beating to a foam. Put on the fire until it thickens. Put the chicken in a baking dish. Pour the cup of bouillon over it and place in a moderate oven. When browned, begin basting with the sour cream. The pieces of chicken will absorb the cream sauce in a short time so continue basting at intervals throughout the baking time. When tender, serve with sour cream poured over the top.

Polish Recipe for Egg Noodles with Poppy Seed

2010-08-25T13:17:00.000-07:00

1 pound egg noodles
1/2 cup milk
3 tablespoons honey
2 tablespoons sugar
1/2 cup poppy seed
3 tablespoons butter
1/2 cup raisins

Cook the noodles. Mix the milk with poppy seed, sugar, honey and raisins. Cook over low flame for three minutes. Add the mixture to the noodles.

Polish Chicken with Parmesan

2010-08-24T13:06:00.000-07:00

1 chicken in pieces
2 cups sour cream
1 tablespoon flour
2 egg yolks
4 tablespoons Parmesan cheese
Salt and pepper
Butter
Broth or water
2 tablespoons bread crumbs

Brown the chicken in butter. Cover and baste with water or broth so that it does not burn. Simmer until tender. Place in a baking dish and pour over sour cream mixed with flour and egg yolk. Sprinkle with Parmesan cheese, and breadcrumbs browned in butter. Bake for 15 minutes and serve.

Stewed Chicken with Ham

2010-08-23T13:00:00.000-07:00

1 chicken, in parts
1 pound ham steak, chopped
1 tablespoon flour
1 teaspoon Worcestershire sauce
1/2 glass sherry
3 mushrooms, chopped
Dill
1 cup chicken bouillon
Salt

Salt the chicken parts and brown in butter, adding chopped ham, mushrooms, 1 grated onion, a handful of chopped dill. Stew under cover adding bouillon occasionally. When tender, add the sherry and make a gravy by adding a tablespoon of flour blended with 1 tablespoon of butter and 1/2 teaspoon of Worcestershire sauce.

Polish Goulash

2010-08-22T12:55:00.000-07:00

3-4 pounds beef or pork stew meat
2-3 large onions
Stock
8 potatoes
1 tablespoon tomato paste
FLour
Pasrley
Salt and pepper
Fat
1/2 teaspoon paprika

Cut the meat in small cubes. Chop the onions. Salt the meat and place with onions, paprika, and some fat in a pot. Stew on a slow fire until the meat is browned. Then, sprinkle with flour, adding some stock, tomato paste, and cut potatoes. Simmer until the potatoes are tender.

Polish Ground Burgers

2010-08-21T12:52:00.000-07:00

This is how I remember my grandmother making beef patties.

2 pounds ground beef
Butter
Salt and pepper to taste
1 1/2 cups beef stock
2 buns, soaked in the stock
2 eggs, beaten
1 grated onion
Flour

Combine the meat with the beaten eggs, salt, and pepper, onion, and buns. Mix thoroughly by hand, then form into oblong patties; roll in flour. Brown in melted butter, then sprinkle with more flour and stock. Simmer, covered, for fifteen minutes.

Polish Broiled Perch with Mushrooms

2010-08-20T12:35:00.000-07:00

1 perch
2 cups sour cream
2 bouillon cubes
8 dried mushrooms
1 tablespoon flour
2 egg yolks

The cleaned perch should be put in a baking dish in a small amount of water. Bake in a moderate oven, basting with water from time to time until almost tender. Prepare a sauce of the remaining ingredients in the following manner: cook the dried mushrooms and then chop them fine. Mix them with the sour cream, adding two tablespoons of the water in which they were cooked. Dissolve and add bouillon cubes, flour, and egg yolk. Beat well. Pour over the nearly-cooked fish and broil for 20 minutes. serve immediately.

Polish Boiled Pike with Hard-Boiled Eggs

2010-08-19T12:31:00.000-07:00

1 pike
Parsley
3-4 tablespoons butter
2 hard-boiled eggs
Salt and pepper
A few carrots and onions
Small new potatoes, boiled

Salt a cleaned pike. Cook in just enough water to cover on a low flame, adding vegetables. Simmer until tender, being careful not to overcook, about 25 minutes. When it is tender, place pike on a platter with boiled potatoes. Brown chopped hard-boiled eggs in butter and pour over the cooked pike and potatoes. Garnish with dill if desired.

Polish Carp in Red Cabbage

2010-08-18T12:25:00.000-07:00

1 carp
1 tablespoon butter
1 large onion
1 tablespoon sugar
Salt and pepper to taste
1 head red cabbage
1 tablespoon flour
1 cup red wine
Juice of one lemon

Pour boiling water over the shredded red cabbage in a colander. Chop the onion and brown in butter. Sprinkle flour over it and stir in a cup of red wine. Salt and cabbage and add the lemon juice to it. Mix the cabbage with the butter and wine sauce and add sugar. Cover and cook over a low fire. When it is almost tender, add the cleaned carp cut in bell-like slices. Mix thoroughly with the cabbage and stew for another 30 minutes. Serve on a platter, covering the fish with the cabbage.

Polonaise Polish Restaurant Menu, circa 1950s

2010-08-17T11:52:00.000-07:00

At time of writing, this menu is available for auction at Polanaise Restaurant. From the seller's description:

A dinner menu from the Polonaise Polish Restaurant at 230 East 51st Street in New York City, circa 1950's. In fine condition, measures about 9 1/2" x 12 1/2" when closed. Featuring Polish and Continental cuisine. Dishes include Golombki, Zrazi, Bigos and many more.

From a 1959 restaurant review:

"The Polonaise (Polish), at 230 E. 51st St., is New York's most outstanding Polish restaurant, though it does not service Polish specialties exclusively. Its owner is Paul Pawlowski and the manager is his brother, Kazik Pawlowski. Paul operated the most deluxe nite club in Warsaw before World War I, the Sphinx, and other restaurants in Italy, France and England before coming to this country. THE POLONAISE is operated in the truly continental manner, candle-lit and with exceptionally good violin music, from dinner on, by former European concert artists. From luncheon on, during the cocktail and dinner hours, an extra added attraction at THE POLONAISE is Doris, a famous palmist who for 22 years gave her services at the Versailles. As Doris Brunton, she was a stage beauty best remembered for having appeared as the Virgin in Max Reinhardt's production of The Miracle."

How to Open Your Own Polish Restaurant

2010-08-17T11:48:00.000-07:00

I saw this on eBay today and thought it was interesting: a complete, ready-made business plan for financing, setting up, and opening your own Polish Restaurant. You can find it here: Polish Restaurant Business Plan.

Sausage Heaven -- Polish Sausage Store Customers Have 60 Varieties to Choose From

2010-07-30T20:04:00.001-07:00

Polish Sausage Store Customers Have 60 Varieties from Which to Choose

Purchase Art Print Here

Maxwell Street Polish

2010-07-30T15:08:00.001-07:00

A Maxwell Street Polish consists of a grilled or fried sausage topped with grilled onions and yellow mustard and optional sport peppers, on a bun. The sausage, a cross between Polish kielbasa and a natural-casing hot dog, is typically spicier than either and usually made from beef and pork. The meal traces its origins to Chicago's Maxwell Street market, and has been called "[one of] the classic foods synonymous with Chicago."

History

The sandwich is widely said to have been created by Jimmy Stefanovic, a Macedonian immigrant, who took over his aunt and uncle's hot dog stand (now Jim's Original) in Chicago's Maxwell Street marketplace in 1939. The Maxwell Street Polish soon grew to be one of Chicago's most popular local sandwiches, along with the Chicago hot-dog and Italian beef.

It is served by restaurants around the city, including chains such as Portillo's and Brown's Chicken, and is common at sporting events. Many small vendors specialize in the Maxwell Street Polish along with the pork-chop sandwich. (Both items were popularized in the Maxwell Street market.)

Due to the University of Illinois Chicago's South Campus development, the two most famous Maxwell Street Polish stands, Jim's Original and Maxwell St. Express Grill, both of which coexisted side by side for decades at Halsted and Maxwell streets, have now relocated a half block east to Union Avenue, adjacent to the Dan Ryan Expressway on-ramp at Roosevelt Road.

How to Make Pierogi — A Polish Recipe for Potato-Filled Dumplings

2010-07-26T22:17:00.000-07:00

What are Polish Pickles?

2010-06-12T16:46:00.000-07:00

Polish style pickled cucumbers (Polish: ogórek kiszony, plural: ogórki kiszone) are a type of pickled cucumber developed in the northern parts of Europe and have been exported worldwide and are found in the cuisines of many countries. As opposed to some other varieties of pickled cucumbers, they are prepared using the traditional process of natural fermentation in a brine which makes them grow sour. The brine concentration can vary between 20g/litre to more than 40g/litre of salt. There is no vinegar used in the brine of a Polish-style pickled cucumber.

The fermentation process is entirely dependent on the naturally-occurring Lactobacillus bacteria that normally cover the skin of a growing cucumber. Since these are routinely removed during commercial harvesting/packing processes, traditionally-prepared pickles can only be made from freshly-harvested cucumbers, unless the bacteria is artificially replaced.

Typically, small cucumbers are placed in a glass or ceramic vessel or a wooden barrel, together with a variety of spices. Among those traditionally used in many recipes are garlic, horseradish, whole dill stems with umbels and green seeds, white mustard seeds, oak, cherry, blackcurrant and bay laurel leaves, dried allspice fruits, and — most importantly — salt. The container is then filled with cooled, boiled water and kept under a non-airtight cover (often cloth tied on with string or a rubber band) for several weeks, depending on taste and external temperature. Traditionally stones, also sterilized by boiling, are placed on top of the cucumbers to keep them under the water. The more salt is added the more sour the cucumbers become. Since they are produced without vinegar, a film of bacteria forms on the top, but this does not indicate they have spoiled,and the film is simply removed. They do not, however, keep as long as cucumbers pickled with vinegar.

The concoction produced during the fermentation process, containing vitamins and minerals, is often consumed as a drink; it is also considered to be a remedy against hangover.

In Russia and Poland they are traditionally served as a side dish to vodka. In the United States and Canada, especially in Jewish communities and delis, they are sold alongside kosher dills in "full sour" and "half sour" varieties.