Cooking The Polish Way

Introduction

Polish people, whether living in Poland or in other parts of the world, have a fierce love for their country. They pride themselves on a strong national identity, something they have had to struggle to keep throughout their nation’s thousand-year history—a history that has included numerous invasions and conquests by other countries.
Food, though it has often been scarce in Poland, is nevertheless
a very important part of Polish heritage and culture. Polish cooking
is rich, hearty, and varied in its many flavors and textures. Over hundreds of years, it has been influenced by a strong farming tradition,
the available food resources (such as an abundance of fish and grains), and repeated contact with other cultures and cuisines.
Preparing and eating food in Poland marks almost all social occasions,
particularly family get-togethers. Such gatherings may celebrate
name days (days associated with certain Christian saints) or the church holidays that are a part of Poland’s long-standing Roman Catholic tradition, or they may be for no reason other than to share each others’ company and conversation over a good meal.


The Land


The name Poland comes from the Polish word for “fields” or “plains” (pola), since much of the country is flat. Located in central Europe, Poland is bordered by the Baltic Sea and Russia to the north, Lithuania, Belarus, and Ukraine to the east, the Czech Republic and Slovakia to the south, and Germany to the west.
The Baltic coast of Poland is made up of sandy beaches, sand dunes, and high, forested shores. Poland’s major seaport, Gdansk, is located on this coast. Directly south of the Baltic coast is the lakes region, a popular place to vacation because of the many beautiful lakes and forests found there.
The area around Warsaw was first settled about one thousand years ago, and the city became the nation’s capital in 1596. Although most of Warsaw was destroyed during World War II (1939–1945), the city was rebuilt and includes beautiful palaces, parks, and public squares. The central plains in the middle of the country make up Poland’s largest agricultural area. Warsaw is located
on the banks of the Vistula River in this central region. South of Warsaw, the land gradually begins to rise into low mountains and broad valleys. Higher hills dominate the landscape of western and south central Poland, the most densely populated part of the country.
In southeastern Poland, rolling hills covered with fruit orchards and forests create beautiful views.
The southernmost part of the country rises steeply into the rugged, wild Tatra Mountains—part of the Carpathian mountain range—where several national parks can be found. The people who live in this remote region follow more of the old folk traditions than most people in modern Poland. They have preserved their regional dialect, dress, and traditional occupation of raising sheep. They are known for their sheep-milk products and hand-spun wool, as well as for their wood sculptures, tapestries, and glass paintings, many of which are exported to the United States.


The Food


The Baltic Sea, along with Poland’s many inland lakes and rivers, provides the nation with an abundance of seafood. Carp, flounder, salmon, trout, and herring are all caught by Polish fishing crews and served up in tasty dishes by Polish cooks. Grains such as wheat, rye, and barley are grown on much of the rich farmland in Poland, and Poles enjoy many types of breads and noodles. Crops such as potatoes, sugar beets, and sunflowers also thrive, and many cooks grow their own supplies of beets, cabbage, and carrots, three important foods in Polish cooking. Although meat is not eaten in abundance in modern Poland, a large number of wild boars once inhabited the country’s forests, making pork the most traditional meat served on Polish tables.
Poland was ruled by kings and queens for hundreds of years. Many of these royal figures married foreign princesses and princes, and with each foreign marriage came a new cuisine. A long history of changing borders and rulers has also expanded the national menu. Hungarian goulash, Italian vegetables and pasta, French pastries,
and Ukrainian borscht have all found their way into Polish cooking. Over the years, however, the Polish people have adapted these foreign foods to suit their own tastes, and a unique Polish cuisine
has been the result.


The People
In addition to their great love of country, the Polish people have a great love of national culture. The arts have an important place in Poland, from traditional folk crafts and dance to painting and classical
music. Festivals and fairs celebrating the arts are a common occurrence from bustling Warsaw to remote villages.
Polish people also love to entertain, and they are well known for their hospitality. An old Polish proverb, Go˙s˙c w dom, B˙og w dom (“A guest in the home is God in the home”), is taken very seriously by most Poles. To be a guest in a Polish home is to be treated like royalty,
and food is always served. An unannounced guest can expect at least a snack of tea and pastries. Guests who have been invited to a Polish home for dinner will probably sit down to a seven- or eight-course meal!
Although you may not be making many seven-course meals, you should make any recipe in this book with great care.Then, when you serve the food, do as the Poles do and sit down with your family or friends and enjoy every bite of food, as well as some friendly conversation.
As the Poles say, “Smacznego,” or, “Have a tasty meal!”


Holidays and Festivals


Having a tasty meal is a favorite way of celebrating a Polish holiday. Poland’s many Roman Catholics have long observed religious fasts. But fasting and feasting go hand in hand in Poland, for at the end of each fast is a tremendous feast!
Easter, which may fall anytime between late March and late April, is one of the most important religious holidays in Poland. Lent (the forty days prior to Easter) is a solemn time of fasting and prayer for Roman Catholics, and many Polish families eat few meat dishes or sweets during this period. On Good Friday (the Friday before Easter), little or nothing is eaten. The day is spent visiting local churches, each of which presents a display representing Jesus’ tomb. Some families may have a very simple dinner of herring, potatoes, or soup before bed.
On the Saturday before Easter, Polish households, decorated with pussy willows and evergreen garlands, bustle with activity. Cooks prepare a tempting variety of dishes for the feast of the following day. The Easter table is set with a white tablecloth and a centerpiece of a springtime lamb (usually made of sugar), a bowl of brightly colored eggs, and a bouquet of fresh hyacinths. Another important part of this day is the blessing of the Easter foods. Families fill a basket
with a sampling of their Easter treats, usually including bread, salt, hard-boiled eggs, cold meats, an assortment of desserts, and a small lamb made of butter. These baskets are then taken to church, where a priest blesses their contents. Through this ritual, the special meal of the following day is also blessed.
On Sunday morning, families attend Easter Mass and then hurry home for the wonderful meal. Guests are always welcome, and each person is met by the host to share part of a hard-boiled egg. At last, everyone settles in to enjoy the delicious feast.Typical dishes include soups, baked ham, sausages, roast beef or veal, salads, sauces, and relishes. A selection of delectable desserts, such as the traditional babkas and mazureks, makes the meal complete.
The day after Easter, a unique Polish tradition is practiced by young people, especially in rural areas and small towns. Also called Dyngus Day, Easter Monday is a time for Polish boys and young men to splash girls and young women with water. These encounters can be as harmless as a sprinkling of a few drops or as drenching as a bucketful of water over the head. Although no one knows for certain
the origins of this long-standing tradition, it remains popular in modern times, and Polish girls keep a sharp eye out for lurking boys on Dyngus Day.
Second only to Easter in religious significance, Christmas is a festive
time in Poland. Preparations begin a few days before December 25, as families clean their homes, pick out Christmas trees, and bugifts and food. In large cities and towns, squares and markets bustle
with busy vendors and shoppers. On Christmas Eve day, Polish children help trim the family Christmas tree with traditional decorations,
including apples, nuts, candy, and homemade ornaments of straw or paper.
Christmas Eve is a day of fasting, which is broken by a dinner called the Wigilia. This special meal is not eaten until a member of the family, usually a child, spots the first evening star in the winter
sky. The Christmas Eve table is covered with a snow-white linencloth and set with the family’s best dishes. An extra place is always set at the table on this night for any unexpected visitor. Candles are lit, and a small bundle of straw or hay is placed underneath the tablecloth, symbolizing the manger that the baby Jesus slept in. The hay also represents peace, the family’s good deeds during Advent (the period beginning four Sundays before Christmas), and their hopes for the future. In the center of the table is the
opl
/atek, the Christmas wafer, which is traditionally baked by nuns and blessed by a priest. Before the meal, the family shares this special
wafer while offering good wishes to one another. In some rural areas, part of the wafer is also offered to the family’s livestock,
in honor of the animals that were present at Jesus’ birth.
At last it’s time for the carefully prepared dinner. Although meatless, this is a holiday feast that may consist of as many as twelve courses. Typical dishes include beet or mushroom soup, a main course of fish, and a variety of side dishes and desserts. Mushrooms are a popular ingredient, and poppy seeds are in many of the traditional desserts. Every bite is savored and enjoyed by all.
After the big meal, many Polish families enjoy singing their favorite Christmas carols. Another popular pastime is predicting the future by reading the smoke from the candles on the table and by drawing pieces of straw from beneath the tablecloth. Some families open gifts, while others wait until Christmas Day. As it grows later, families get ready to go to their local churches for the Pasterka, or Shepherd’s Mass.This service begins at midnight and doesn’t end until after 2:00
A.M. on Christmas morning.
Christmas Day is a calm, quiet day for most Polish families. Many people pay visits to friends and relatives, and some enjoy caroling. Guests are always welcome to share a sweet treat and to warm up with a hot beverage such as tea, coffee, or apple cider. The day after Christmas, also known as Saint Stephen’s Day, is the last day of vacation
for many people and may be spent paying more visits, caroling, and relaxing.On New Year’s Eve, many people throw or attend festive parties or fancy dinners and dances. It is an evening to make predictions and wishes for the coming year and to bid farewell to the old. At the stroke of midnight, the new year is welcomed in with great happiness
and excitement.
This time of year is also the beginning of the Polish carnival season,
and a popular activity is the kulig, or sleigh ride. Bundled in their warmest clothes, Polish families and friends pile into horse-drawn sleighs and go from house to house, stopping for food, dancing,
and singing before picking up more passengers and traveling on to the neighbors’. Most kuligs also journey into the snowy forests, where riders light a bonfire, heat up a hearty pot of bigos (hunter’s stew), and celebrate into the night.
In addition to these major holidays, festivals and fairs are held all over Poland throughout the year. Constitution Day in May and Independence Day in November commemorate important political events in the nation's history, and Polish children enjoy a special day in their honor in June. One of the oldest customs is the Dozynki (Harvest Festival), which usually takes place in late summer or early autumn, depending on the region and the crop. Farming communities
throughout the country celebrate the season’s harvest with parades, music, and food. The traditional symbol of the celebration is the wieniec, or harvest wreath. These wreaths are woven in different
shapes and sizes and are carefully decorated using the fruit of the fields, from grain and flowers to apples and nuts. The wreaths are blessed at local churches before being carried back to family farms in festive processions. A girl or young woman, usually one who has helped with the farmwork and the harvesting, leads the procession, wearing a small wreath on her head. The whole group then enjoys a great feast, along with singing, dancing, and conversation.
No matter what the occasion in Poland, feasting and fun are sure to play an important role. The country’s long-standing customs are carried on and enriched in modern times, even as new traditions develop to celebrate Polish culture, history, and cuisine.

Before You Begin
Polish cooking makes use of some ingredients that you may not know. Sometimes special cookware is used, too, although the recipes in this book can easily be prepared with ordinary utensils and pans.
The most important thing you need to know before you start is how to be a careful cook. On the following page, you’ll find a few rules that will make your cooking experience safe, fun, and easy. Next, take a look at the “dictionary” of utensils, terms, and special ingredients. You may also want to read the list of tips on preparing healthy, low-fat meals.
When you’ve picked out a recipe to try, read through it from beginning to end. Now you are ready to shop for ingredients and to organize the cookware you will need. Once you have assembled everything, you’re ready to begin cooking.


The Careful Cook
Whenever you cook, there are certain safety rules you must always keep in mind. Even experienced cooks follow these rules when they are in the kitchen.
•Always wash your hands before handling food. Thoroughly wash all raw vegetables and fruits to remove dirt, chemicals, and insecticides. Wash uncooked poultry, fish, and meat under cold water.
•Use a cutting board when cutting up vegetables and fruits. Don’t cut them up in your hand! And be sure to cut in a direction away from you and your fingers.
•Long hair or loose clothing can easily catch fire if brought near the burners of a stove. If you have long hair, tie it back before you start cooking.
•Turn all pot handles toward the back of the stove so that you will not catch your sleeves or jewelry on them. This is especially important when younger brothers and sisters are around. They could easily knock off a pot and get burned.
•Always use a pot holder to steady hot pots or to take pans out of the oven. Don’t use a wet cloth on a hot pan because the steam it produces could burn you.
•Lift the lid of a steaming pot with the opening away from you so that you will not get burned.
•If you get burned, hold the burn under cold running water. Do not put grease or butter on it. Cold water helps to take the heat out, but grease or butter will only keep it in.
•If grease or cooking oil catches fire, throw baking soda or salt at the bottom of the flame to put it out. (Water will not put out a grease fire.) Call for help, and try to turn all the stove burners to “off.”


Cooking Utensils


colander—A bowl with holes in the bottom and sides. It is used for draining liquid from a solid food.
double boiler—A utensil made up of two pans that fit together. Heat
from the water boiling in the lower pan cooks food in the upper
pan without scorching.
Dutch oven—A heavy pot, with a tight-fitting domed lid, that is often used for cooking soups or stews
slotted spoon—A spoon with small openings in the bowl. It is often used to pick solid food out of a liquid.


Cooking Terms
baste—To pour or spoon liquid over food as it roasts in order to flavor and moisten it
boil—To heat a liquid over high heat until bubbles form and rise rapidly
to the surface
core—To remove the center part of a fruit or vegetable, which contains the stem and/or seeds
cream—To beat one or several ingredients to a smooth consistency
florets—Individual, flowerlike pieces that form the heads of such vegetables
as cauliflower and broccoli
fold—To blend an ingredient with other ingredients by using a gentle overturning circular motion instead of by stirring or beating
grate—To shred food into small pieces by rubbing it against a grater
knead—To work dough by pressing it with the palms, pushing it outward,
and then pressing it over on itself
pinch—A very small amount, usually what you can pick up between your thumb and forefinger
preheat—To allow an oven to warm up to a certain temperature before putting food in it
shred—To tear or cut food into tiny pieces, either by hand or by using a knife or grater
simmer—To cook over low heat in liquid kept just below its boiling point. Bubbles may occasionally rise to the surface.
whip—To beat a substance such as cream, gelatin, or egg white at high speed until light and fluffy in texture


Special Ingredients
allspice—The berry of a West Indian tree. It is used whole or ground in cooking to give a slightly sweet flavor to food.
almond extract—A liquid made from almonds that is used in baking
bay leaves—The dried leaves of the bay (also called laurel) tree
bread crumbs—Tiny pieces of stale or dried bread made by crushing the bread with the bottom of a glass or a rolling pin. Packaged bread crumbs can be bought at grocery stores.
cinnamon—A spice made from the bark of a tree in the laurel family. Cinnamon is available ground and in sticks.
cloves—Dried buds from a small evergreen tree. Cloves can be used either whole or ground to flavor food.
Dijon-style mustard—A commercially prepared condiment made from mustard seed, white wine, vinegar, salt, and spices
dill—An herb whose seeds and leaves are both used in cooking. Dried dill is also called dill weed.
dried mushrooms—Fresh mushrooms that have been dried. They have a leathery texture and are usually used in soups or other foods in which they can soak up liquid.
garlic—An herb whose distinctive flavor is used in many dishes. Fresh garlic can usually be found in the produce department of a supermarket.
Each piece or bulb can be broken up into several small sections
called cloves. Most recipes use only one or two finely chopped cloves of this very strong herb. Before you chop up a clove of garlic, you will have to remove the brittle, papery covering that surrounds it.
kohlrabi—A light-green vegetable in the turnip family
marjoram—An herb related to mint that is used in cooking. It is known for its sweet aroma and flavor.
paprika—A seasoning made from dried, ground sweet red peppers, used for its flavor and its red color
parsley—A green, leafy herb used as a seasoning and as a garnish
parsnip—The long, white, sweet-tasting root vegetable of the parsnip plant
pearl barley—Seeds of the barley plant that have been rubbed into smooth, round grains. Pearl barley is usually used in soups and ground-meat dishes.
peppercorns—The berries of an East Indian plant. Peppercorns are used both whole and ground to flavor food.
poppy seed pastry filling—A thick, sweet mixture made from poppy seeds and corn syrup that is used in making pies, cakes, and breads
rutabaga—An edible, yellowish root vegetable similar to the turnip
sauerkraut—A strongly flavored fermented mixture of shredded cabbage,
salt, and spices
vanilla extract—A liquid made from vanilla beans and used to flavor food
white-wine vinegar—Vinegar made from white wine. It has a sharp, tangy flavor.


Healthy and Low-FatCooking Tips
Many modern cooks are concerned about preparing healthy, low-fat meals. Fortunately, there are simple ways to reduce the fat content of most dishes. Here are a few general tips for adapting the recipes in this book.Throughout the book, you’ll also find specific suggestions for individual recipes—and don’t worry, they’ll still taste delicious!
Many recipes call for butter or oil to sauté vegetables or other ingredients. Using oil lowers saturated fat right away, but you can also reduce the amount of oil you use.You can also substitute a low-fat or nonfat cooking spray for oil. Sprinkling a little salt on vegetables
brings out their natural juices, so less oil is needed. It’s also a good idea to use a small, nonstick frying pan if you decide to use less oil than the recipe calls for.
Another common substitution for butter is margarine. Before making this substitution, consider the recipe. If it is a dessert, it’s often best to use butter. Margarine may noticeably change the taste or consistency of the food.
Dairy products, such as cream, milk, and sour cream, are common in Polish cooking. An easy way to trim fat from a recipe is to use skim or evaporated skim milk in place of cream, whole milk, or 2 percent milk. In recipes that call for sour cream, you may want to try substituting
low-fat or nonfat sour cream or plain yogurt.
Some cooks like to replace ground beef with ground turkey to lower fat. However, since this does change the flavor, you may need to experiment a little bit to decide if you like this substitution. Buying extra-lean meats is always an easy way to reduce fat.
There are many ways to prepare meals that are good for you and still taste great. As you become a more experienced cook, try experimenting
with recipes and substitutions to find the methods that work best for you.


METRIC CONVERSIONS
Cooks in the United States measure both liquid and solid ingredients using standard containers based on the 8-ounce cup and the tablespoon. These measurements are based on volume, while the metric system of measurement
is based on both weight (for solids) and volume (for liquids).To convert
from U.S. fluid tablespoons, ounces, quarts, and so forth to metric liters is a straightforward conversion, using the chart below. However, since solids have different weights—one cup of rice does not weigh the same as one cup of grated cheese, for example—many cooks who use the metric system
have kitchen scales to weigh different ingredients.The chart below will give you a good starting point for basic conversions to the metric system.
MASS (weight) LENGTH
1 ounce (oz.) = 28.0 grams (g) 8 ounces = 227.0 grams 1 pound (lb.)
or 16 ounces = 0.45 kilograms (kg) ø inch (in.) = 0.6 centimeters (cm) ¥ inch = 1.25 centimeters 1 inch = 2.5 centimeters
2.2 pounds= 1.0 kilogram
TEMPERATURE
LIQUID VOLUME 212°F = 100°C (boiling point of water)
225°F = 110°C 1 teaspoon (tsp.) = 5.0 milliliters (ml) 250°F = 120°C 1 tablespoon (tbsp.) = 15.0 milliliters 275°F = 135°C 1 fluid ounce (oz.) = 30.0 milliliters 300°F = 150°C 1 cup (c.) = 240 milliliters 325°F = 160°C 1 pint (pt.) = 480 milliliters 350°F = 180°C 1 quart (qt.) = 0.95 liters (l) 375°F = 190°C 1 gallon (gal.) = 3.80 liters 400°F = 200°C
(To convert temperature in Fahrenheit to Celsius, subtract 32 and multiply by .56)
PAN SIZES
8-inch cake pan = 20 x 4-centimeter cake pan 9-inch cake pan = 23 x 3.5-centimeter cake pan 11 x 7-inch baking pan = 28 x 18-centimeter baking pan 13 x 9-inch baking pan = 32.5 x 23-centimeter baking pan 9 x 5-inch loaf pan = 23 x 13-centimeter loaf pan 2-quart casserole = 2-liter casserole

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