• PinchOfSalt on May 12, 2015

  also available as an ebook. see http://www.amazon.com/From-Polish-Country-House-Kitchen-ebook/dp/B00A6BDXFW/

Notes about Recipes in this book

• Green or yellow beans à la Polonaise (Fasolka szparagowa (zielona albo zolta) à la Polonaise)

  • Lepa on May 16, 2021

    This is a tasty and simple side dish but it certainly doesn't need 1/2 cup of butter. Next time I'll reduce it to 2-3 tbsp.

• Garlicky carrots and zucchini (Czosnkowa marchewka i cukinia)

  • Zosia on September 09, 2014

    Great way to use up some of that summer squash. I cut my batons a little shorter than instructed so they were easier to handle and cooked the vegetables for only 5 minutes after they were covered until they were done to my liking. With the fresh dill garnish, it made a very pretty side dish.

• Celery root pâté (Pasztet z selera)

  • bching on December 10, 2018

    Very tasty. We ate this as a vegetarian main course rather than a side dish. It's a lot of work and gets a lot of dishes dirty but worth it. Next time, I will cut down on the olive oil by about 1/4 cup.

  • franniepie on December 31, 2021

    I love pasztet of all types and this one has a surprisingly deep, rich flavor considering it's base is celeriac & onions. This is elegant Polish soul food. I agreed with bching about the excess oil so reduced it by half. Added minced garlic to the veg mixture & more spices like clove, coriander & different kinds of pepper. Baked it for longer at a lower temp so I wouldn't risk burnt edges. My MIL in Poland always served pasztet with lingonberry preserves. Any tart preserves would do nicely as would mustard, horseradish or thinly sliced pickles to make an open faced sandwich on hearty bread. This recipe is becoming a New Year's tradition for me. Every time I make it, I can't believe how delicious it is.

• Wiener schnitzel, Polish style (Kotlet schabowy)

  • Zosia on September 09, 2014

    Very tasty version of a family favourite. “Polish Style” means that it’s made with pork and the initial step of dredging the meat in flour is omitted with the meat dredged in a seasoned breadcrumb-flour mixture after it’s dipped in egg instead. The coating adheres best if the breaded meat is left to dry for an hour or so before cooking.

• Master pierogi recipe

  • Zosia on January 29, 2014

    My go-to pierogi dough recipe. Works perfectly with both sweet and savoury fillings.

• Apple latkes (Placki z jabłkami)

  • Zosia on January 29, 2014

    Family didn't care much for the "sour" flavour from the yogurt but I quite liked the tang of the pancakes. I avoided greasy pancakes by using a non-stick pan and only a fine misting of oil.

• Plum cake (Placek)

  • TrishaCP on October 04, 2015

    This was good but a bit too sweet for me. I realized after trying this recipe that it is very similar to the famous New York Times plum torte recipe, which I prefer to this version. (You can find that recipe all over the Internet. As far as I can tell, the main difference is that this cake has more sugar than the New York Times version. I think it also calls for slightly fewer plums, an instruction that I ignored and just used as many as would fit in my pan.)

• Cheesecake with strawberry-red currant sauce (Sernik z polewa z truskawek i czerwonych porzeczek)

  • kxa145 on December 30, 2016

    Still working on the cooking time. I've made it multiple times, each time adding up to 20 - 40 minutes of cooking time. Perhaps it's the temperature setting that I've got wrong?

• Poppy-seed torte (Tort makowy)

  • ashallen on March 22, 2020

    Just OK, but I'm not sure it came out as author intended. Gluten + dairy-free. Weight and volume quantities in book's ingredient list don't match for granulated sugar, confectioners' sugar, poppy seeds, and almonds - I chose volumes since they looked more reasonable. Sugar quantities differ by 1-2 tbsp which is probably OK, but poppy seeds and almonds differ by 1/4-1/2 c which makes a difference. Also, this is my first torte with this many eggs (6 whites + 12 yolks!). It wasn't clear to me from recipe whether double boiler step with yolks + sugar was meant to cook (e.g to 155F=what I did) or simply warm them -need to research! Not too surprisingly, torte had an "eggy" vibe relative to other tortes in both flavor and texture - not terrible, but it wasn't what I was hoping for. Spice + orange flavors were nice and didn't overwhelm poppy seed flavor, but I missed having butter flavor. Yogurt strainer worked great for draining the ground poppy seeds.

• Serious Eats

  ...not only a thorough and useful investigation into the details of Polish food, but...a great resource for winter cooking. Most of the dishes are simple yet thoughtful, comforting, and well-tested.

  Full review