Fresh from Poland: New Vegetarian Cooking from the Old Country by Michal Korkosz

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    • Categories: Dips, spreads & salsas; Breakfast / brunch; Polish; Vegetarian
    • Ingredients: twarog cheese; sour cream; radishes; chives; cold-pressed rapeseed oil
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    • Ingredients: raw sunflower seeds; cold-pressed rapeseed oil; whole grain mustard; lemons; parsley; dill
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    • Ingredients: parsley root; milk; rosemary; walnuts; cold-pressed rapeseed oil; lemons
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    • Ingredients: rye flour; rolled oats; Demerara sugar; stone fruits of your choice; berries of your choice; honey
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    • Ingredients: millet; milk; apples; honey; blueberries; lemons; vanilla beans
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    • Ingredients: red onions; apple cider vinegar; allspice berries; whole cloves; buckwheat flour; all-purpose flour; instant yeast; milk; sour cream; eggs
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    • Ingredients: challah bread; sour cream; strawberries; mint; honey
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    • Ingredients: sourdough bread; cucumbers; twarog cheese; honey
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    • Ingredients: sourdough bread; tart apples; marjoram; oscypek cheese
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    • Ingredients: sourdough bread; soft goat cheese; pears; walnuts; rosemary
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    • Ingredients: sourdough bread; butter; black peppercorns; sea salt flakes; radishes
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    • Ingredients: butter; eggs; chives; tomatoes; sourdough bread; sea salt flakes
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    • Ingredients: buttermilk; heavy cream; sour cream
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    • Ingredients: all-purpose flour; instant yeast; cold-pressed rapeseed oil; milk; sour cream; white onions; tart apples; eggs; poppy seeds; sea salt
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    • Categories: Bread & rolls, savory; Polish; Vegan
    • Ingredients: all-purpose flour; instant yeast
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    • Ingredients: bread flour; whole wheat flour; instant yeast; eggs; egg yolks; almond flour; Demerara sugar
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    • Categories: Bread & rolls, savory; Polish
    • Ingredients: all-purpose flour; instant yeast; eggs; buckwheat; white onions; twarog cheese; dried mint
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Notes about this book

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Notes about Recipes in this book

  • Sauerkraut fritters (Fuczki)

    • Apollonia on June 03, 2021

      Despite being fairly prolific veggie fritter eaters, it never occurred to me to do sauerkraut. These were maybe a bit on the bready side for us, but we enjoyed them anyway, and I'm sure I'll make again for a last minute lunch or supper.

    • Yildiz100 on February 01, 2022

      Loved these. Nicely chewy. I used preshredded sauerkraut. With preshredded sauerkraut these need to be squeezed by hand to remove excess liquid, as it didn't drain very well. Omitted caraway. Still flavorful.

  • Fava beans with mint and garlic (Bób z miętą i czosnkiem)

    • Apollonia on April 24, 2022

      Made with frozen favas. The mint & garlic combo is lovely here. I'll make again.

  • Tomato-apple soup with "poured noodles" (Pomidorówka z lanymi kluskami)

    • Yildiz100 on May 19, 2022

      I substituted a tsp of dried oregano for a tablespoon of dried marjoram. (A TBSP seems excessive and I wonder if it was converted from fresh to dry without adjusting amounts.) I also ran this through my foodmill after blending. Finally, I cooked my noodles (made with the minimum six tbsp flour so they could be poured and not scooped) directly into the soup. Everything was delicious. In the future if I am cooking the noodles directly in the soup I will add a bit more broth to the soup, though I plan to try cooking them separately as per the instructions at least once. Also note, the apple flavor is not noticeable, but worth having as it provides a tiny hint of natural sweetness.

  • White cheese spread with radishes (Gzik)

    • Lepa on August 09, 2021

      I made this for lunch and ate it on Mestermacher rye bread with some sliced radishes and a drizzle of olive oil. So delicious!

  • Sautéed cucumbers with fennel seeds (Podsmażane ogórki z nasionami kopru włoskiego)

    • Lepa on January 22, 2022

      This was my first time eating cooked cucumbers. It was okay but I didn't love it. This seemed to need some acid (?) My son loved them.

  • Kopytka with mushroom-mustard sauce (Kopytka w sosie grzybowym z musztardą)

    • Lepa on May 16, 2021

      This is a dreamy meal! Everyone in my family loved them and the kids were licking their plates. I have never made gnocchi or potato dumplings before and I was a bit worried how they would turn out but these were easy and tasty. A new family favorite!

    • Tealismyname on March 06, 2021

      Really delicious

    • jenburkholder on November 10, 2020

      Yum! We had to use plain old vodka, since Zubrowka is not available in rural Iowa, but this was still delicious. Even our irregular dumplings cooked up well and turned out great in that wonderful, creamy sauce. Would be great for a special dinner.

  • Baked beet, apple, and bundz salad (Sałatka z pieczonych buraków, jabłka i bundzu)

    • mjes on May 21, 2021

      I used Jonagold rather than Granny Smith's, feta rather than bundz, and increased the amount of walnuts ... there is no such thing as "too much" when pairing walnuts with beets. This roasted beet/raw apple salad is superb. It could shine under a variety of vinaigrettes including the walnut-lemon-juice-honey mix given here. I will repeat experimenting with various vinegars ... I may like one better than the lemon.

  • Creamy cucumber salad (Mizeria)

    • jenburkholder on December 17, 2020

      Good, basic, Polish/German-style cucumber salad.

  • Creamy hot beets (Buraczki na ciepło)

    • jenburkholder on November 10, 2020

      This was good, but overly laborious. Since you cook the beets anyways, I don’t see what boiling really adds - next time will try just grating and sautéing. Taste-wise, though, very nice!

  • Braised cabbage with hazelnuts (Modra kapusta)

    • jenburkholder on August 31, 2022

      Not bad, per se, and I quite liked the way the tart apple brightened it up at the end, but the flavors just didn’t quite mesh for me.

  • Pierogi with lentils and dried tomatoes (Pierogi z soczewicą i suszonymi pomidorami)

    • jenburkholder on November 10, 2020

      These were incredibly reminiscent of spaghetti bolognese to me. They definitely were good - however, this makes way too much filling for the amount of dough he suggests, so be aware! I also didn’t like the suggestion of Parmesan, as it’s already rich and needs something to cut it. Yogurt would probably be good.

  • Sauerkraut, apple, and carrot slaw (Surówka z kiszonej kapusty)

    • jenburkholder on November 10, 2020

      Loved this refreshing slaw. Homemade kraut and in-season apples made it extra delicious, but I think it would be tasty no matter what. Served with pierogi for a hearty fall dinner.

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  • ISBN 10 1615196552
  • ISBN 13 9781615196555
  • Linked ISBNs
  • Published Mar 31 2020
  • Format Paperback
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher The Experiment

Publishers Text

Most people associate Poland with kielbasa sausage and pork schnitzel—rich, heavy meat dishes often served with cold vodka. But Polish cuisine, long misunderstood in the West, is swinging away from heavy dumplings and stews towards lighter, healthier, fresh and seasonal recipes. In this refreshing approach, food writer Michal Korkosz takes us on a journey to discover the new tastes of his beloved culinary heritage, with over 80 vegetarian recipes that are both modern and comforting. Korkosz’s blog Rozkoszny—Polish for “delightful”—was the winner of the 2017 Saveur Blog Award for best food blog photography, and this unique cookbook showcases his stunning photographs to bring an oft-ignored cuisine to the forefront in a new and inventive way.

Korkosz brings us the very best of the Polish kitchen, inspired both by the food of his childhood and by the new wave of flavors to be found in the trendy restaurants, cafes and farmers markets of modern Poland. He showcases the beautiful fruits and vegetables of his homeland, while evoking the nostalgia of the beloved cuisine of his mother and grandmother.

In this beautiful collection of recipes, you’ll find decadent breakfasts, like buckwheat blinis with sour cream and creamy millet pudding with blueberries; breads, like sourdough rye, with cultured kefir butter; savory soups; fabulous fermented foods; and, of course, pierogis of all kinds. Paired with Korkosz’s award-winning photography, this unique and fresh book will redefine Polish cuisine as we know it.


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