I have been eating this dish last Summer in a restaurant in Chełm – Gęsie Sprawki. I knew this place from restaurants makeover TV show on Polish TV: Kuchenne Rewolucje by Magda Gessler and I really wanted to try dishes over there. Goose Gizzards – Gęsie Pipki is a creamy garlic stew made of goose gizzards, soft and tender, delicately garlic, delicious. Gęsie Pipki is a Polish name for it – it comes from regional cuisine and might be found funny for Poles:)
I decided that I need to copycat this recipe. I did. And I succeed:) I was 100% satisfied with my Goose Gizzards Gęsie Pipki, they were soft, creamy, I added more garlic to my taste and served it with buckwheat. Yum!
I remember my mum would often make us Rice and Apples for supper, while we were spending Summer holidays in our Summer small house. We didn’t have a lot of attractions over there, several responsibilities instead 🙂 Rice and Apples was one of my favorite dishes, sweet and creamy, with a dash of cinnamon. We had it with a cup of Inka- popular polish grain coffee.
A season for zucchinis is long, you can get it fresh and full of flavor for the whole Summer and most of Autumn. Some may say that it’s taste might be bland, I say – it’s delicate and once you add favorite seasonings you have your favorite dish <3 . Let’s take for instance Zucchini pancakes – an onion sauteed in butter and garlic sauce on the side add my pancakes a gorgeous twist.
I am not really familiar with Silesian cuisine, as I was raised in Mazuria area in the North of Poland. I like Silesian dumplings and few times made roulades and both where delicious, so I keep exploring other dishes of Silesian cuisine. This time I tried Szałot – Silesian Herring Salad made with one not so obvious ingredient- bacon or fried sausage.
I have lately discovered Fuczki – Sauerkraut Pancakes. I was surprised when I was frying Fuczki – their flavor reminded me of Sauerkraut Croquettes, which I love, but which are quite time consuming at the same time. It is so much easier and quicker to make Fuczki – sauerkraut pancakes!
Today there is something special for you, a great guest on my blog, let me introduce you my friend’s Grandma. She is leaving in the Eastern Poland in Włodawa, near Belarus and Ukrainian border and has made thousands of pierogi in her life:) Her favorite are Pierogi Ruskie, made with potato and cheese filling. Ladies and Gentelmen, best Grandma’s Potato & Cheese Pierogi!
Fresh (in Poland also called: white) Polish sausage is very popular dish for Easter. It is an important ingredient of Żurek, hearty traditional Polish Easter soup. But this time I invite you to check Polish White Sausage Baked in Horseradish Creamy Sauce. It is so easy and quick to make. It is so delicious, roasted kiełbasa with spicy creamy rich sauce. Horseradish and kiełbasa accompany each other so well, that they make a perfect comfort dish not only for Easter.
Prażoki is a dish made of cooked potatoes with the addition of wheat flour. Kind of mashed potatoes, usually served with sauteed onions and greaves.
I saw Prażoki for the first time in a food TV programme and they were introduced as a Kurpie dish. When I checked internet cooking forums I found out that Prażoki are known all over the Poland, but under several names. Some people call it prazoki, other prażuchy, but also completely different names are used like: porka, fusier, psiocha, kamza or lemieszka:)
Are you fasting during Lent? Whatever you will answer, it is always good to limit quantity of meat in your diet. But, let’s admit, having Forest Mushrooms & Sauerkraut Dumplings is not fasting, this is something you look for and desire. This is a treat:) The best served with sauteed onions.
Kasza Manna with milk is one of the flavors of my childhood. My Grandma Emilka used to make it for us for breakfast. Alternatively we had rise or noodles with milk and sugar, served as a milk soup. Zupa mleczna – milk soup is something that many Poles don’t want to remember from their childhood:) Did you like them?
Kasza Manna is a fine semolina, when you add liquid and cook it, it makes a kind of Polish polenta. It may be called farina or cream of wheat, in UK it is known as semolina pudding.
Winter school break in Poland has just finished. This year there was not much snow or almost not at all, the only destination for skiing was Mountains. Zakopane, Karpacz, Białka and Bukowina Tatrzańska – these are the most popular Winter resorts, that deserve to go, you can feel and see there the magic of Polish Winter. And of course you can eat there something delicious, specific to this region:) Polish highlanders cuisine is not sophisticated. There is lots of cabbage used, potatoes, sheep cheese – oscypek and sheep meat. I love most of these dishes, but eating Kwaśnica is a must for me when I’m in mountains. Kwaśnica – Polish Sauerkraut Soup is cooked with lots of meat. It is quite fat, perfect to get warm and comfort yourself after a whole day of skiing.
Lately I gathered most delicious Polish soups all together here: 10 Traditional Polish Soups, try them all and decide which one you like the most:)
Are you ready for something special for Sunday dinner? Try this easy recipe for Roast Duck and Apples. Roasting the meat with apples gives a duck moisture and fresh flavor. Rub the meat with marjoram and rosemary and grease with butter to get the perfect Polish dinner for special occasions. Roast Duck and Apples is often served on First Communion and Christening celebrations in Poland. It will be great for Easter dinner as well.
Roast Duck and Apples is a dish known in Poland from centuries. In old Poland the duck served in palaces and manors was rather wild, hunted by Polish nobility on popular those days hunts.
I don’t agree with hunts nowadays, there is a lot of farms that breed animal and there is a lot of meat in stores. Wild animal have less and less forest to live in and the number of wild animals is getting smaller. Let’s admire them free in their environment and not on our tables. Not only humans are inhabitants of the Earth.
Chicken Gizzard stew is one of the dishes my Grandma Emilka was cooking for us from time to time. I was used to it, as I had it from the early childhood, but some may even doubt that chicken gizzards are edible at all;) If you tried, you will probably find it tasty and nothing strange about the flavor. Actually Chicken gizzards stew was often served in our house on Sundays, so it was always considered special and tasty meal.
Housewives of communistic Poland did not have much choice, they bought what was available in stores. However it was not a reason to complain, our Grandmas were using their imagination, and – what is important for the environment, they were cooking zero waste 🙂
Polish Oven Roasted Sausage and Sauerkraut is a perfect idea for Autumn and Winter warming, hearty and comforting Polish meal. Choose good Polish smoked kiełbasa – it should have some fat in it, to spread the taste all over the sauerkraut and make the dish complete:)
Don’t forget about caraway seeds – in Polish: kminek. As the cabbage is rather hard to digest and can cause gases, caraway seeds are here to help you and ease your stomach.
Delicious vegetarian Millet Stuffed Peppers are a staple in my house. In fall months peppers are cheap, so I buy them often and serve them fresh and baked. This time I had them stuffed with vegetables and millet. I cook seasonally and locally.
Check also other Polish recipes best in Autumn: Autumn food.
Dumplings are Polish favorite dish. They can have a whole range of fillings: sauerkraut, meat, farmers cheese, fruits. For Christmas Eve meatless pierogi should be on your menu:) They can be served with Beets Borscht.
I had Zamojskie Buckwheat Dumplings for the first time when I was in college. I went with other students for hiking in Bieszczady Mountains. On a way back my friend Kasia took me to her hometown: Krasnystaw, near Lublin and Zamość. Her mum cooked Buckwheat Dumplings and they were delicious. My new favorite dumpling flavor:)
Lately I found out that buckwheat dumplings are specialty of this area of Poland. They are called Zamojskie (from Zamość), and sometimes Lubelskie (from Lublin).
Last weekend we went to Mazuria district to visit my parents. It was the second year we celebrated our family’s Baked Potato Day:) After dark we lighted a campfire and we baked sausages and potatoes. My sister-in-law, Marzena told us about an onion water from Kurpie, she tried few years ago visiting her friends. It sounded interesting, so I asked google and found an easy recipe I followed: Woda cebulowa. Actually when we were drinking it, we remembered that our Grandma was sometimes preparing this kind of drink and we had it with boiled potatoes, only she was also adding sour cream and called it Kvas.
Review of Polish Potato Dumplings – check if you know them all!
Potatoes are one of the most popular food ingredient in Poland. They are cheap and can be easily stored during winter. Potatoes may be easily called a poor food. In the cities you can have pasta and rice more often, but in historically poorer countryside – you have potatoes! It is a popular side dish and a start to many other dishes, such as delicious Potatoe pie, Polish Farmer’s Casserole with sausages or: Polish potato dumplings. Check if you know all 5 kinds of Polish Potato Dumplings, I’m sure you will love it.
There is a whole variety of Polish potato dumplings, they vary in size and ingredients, whether cooked or raw potatoes are used, what kind of flour is used and is it served as a side dish or a main course.
Kartacze – Polish Potato Dumplings are made of raw potatoes with small (or non) addition of cooked ones. They are regional dish in Podlasie – North- Western part of Poland. Go to Białystok to try the best Kartacze ever:) Or make them yourself:)
In my family house we called them Kołduny, so the naming may vary:) My Grandma and Mum were born and raised on the present territory of Belarus, but back then it was Poland, language and cuisines mixed. Kartacze can also be called Cepeliny (dish with Lithuanian origins).
There is a range of Polish potato dumplings, they vary in size and ingredients, whether cooked or raw potatoes are used, what kind of flour is used and is it served as a side dish or a main course. If you are not sure which potato dumplings you like the most, check my short comparison of Polish potato dumplings with pictures and recipes: http://cookinpolish.com/5-kinds-of-polish-potato-dumplings/.