Posts under "cooking"

Sztućce i narzędzia kuchenne

Posted by Kasia 1 Comment
Jan 31 2012

There are so many types of sztućce (cutlery) and narzędzia kuchenne (kitchen tools), that sometimes we do not even know how to name them. I will try to gather most of them and let you know how are they called in Polish.

While a cutlery set can refer to general tableware containing a variety of table items, it can also refer to a set of different types of knives and knives only. This is actually the original, literal meaning of the term cutlery, although the category has become a lot broader now. The different types of knives in these cutlery sets include steak knives, carving knives, chef’s knives, pairing knives, bread knives, and more. These are more specifically referred to as kitchen cutlery because they are used in the preparation of food rather than for dining.

Here are few different things you can find in the kitchen:

sztućce stołowe – tableware

łyżka – spoon

widelec – fork

nóż – knife

silikonowy pędzel kuchenny - Silicone kitchen brush

dziadek do orzechów – nut cracker

durszlak - colander

sitko – strainer

tarka – grate

szczypce - tongs

tłuczek do mięsa – meat pounder

praska – press (for example garlic press)

otwieracz – opener

deska do krojenia – cutting board

szpatułka – spatula

wyciskacz do cytrusów – citrus juicer

tłuczek do ziemniaków – potato crusher

miarki – measurement scoops

korkociąg - corkscrew

Łyżki do sałaty – salad spoons

Łyżka do sosów – sauce spoon

Łyżka wazowa - soup-ladle

skrobaczka do warzyw – vegetable peeler

And here is more visual version:

YouTube Preview Image

I think I got most of in here, if I missed something, please let me know:)

Do następnego razu… (Till next time…)

Oscypek

Posted by Kasia 2 Comments
Jan 20 2012

Have you ever tried oscypek – the most famous Polish cheese? It is a smoked cheese made from the salted sheep milk (don’t buy imitations made from cow’s milk) and formed in traditional wooden forms. Oscypek is an absolute “must taste” when you visiting Polish mountains. Very tasty when served with red wine or smoked fish.

It is produced in the original form of small, spindle-like blocks with typical regional decorating pattern. Oscypek is one of tourist attractions of Polish mountains. You can eat it as cold or hot (grilled and served with the cranberry). Fresh oscypek is really tasty. One can buy it early in the morning, right after the production, in shepherd’s huts, which you would come across in mountain valleys.

The first mention of cheese production in the Tatra Mountains dates back to the 15th century, in a document from the village of Ochotnica in 1416. The first recorded recipe for oscypek was issued in 1748 in the Żywiec area.

Before Poland voted to join the European Union, some Polish Eurosceptics warned that oscypek could be banned in the EU due to its use of unpasteurized milk and its production by unlicensed farmers. No action has been taken yet against the sale or production of the cheese.

There is also a smaller form called redykołka, known as the ‘younger sister’ of oscypek.

I really like oscypek…I wish I would be able to find it in US…

Do następnego razu… (Till next time…)

Kapuśniak Recipe

Posted by Kasia 2 Comments
Dec 21 2011

Kapuśniak is a great dish for cold, winter days…

Here is how to make it:

Ingredients:

• 4 slices Bacon (chopped)

• 1 large Onion (chopped)

• 2 sliced celery sticks

• 4 Carrots (peeled & sliced)

• 2 large Potatoes (diced)

• 2 Garlic Cloves (minced)

• 1 small Cabbage (chopped)

• 910 g Pork Spare Ribs

• 1 meaty Ham Bone

• 455 g Sauerkraut

• 240 g Tomato Sauce

• 16 cups Beef Stock

• 1 tbsp Sweet Paprika spice

• 1 Bay Leaf

• 2 tbsp Sugar

• Chopped parsley

• Sour Cream (to garnish)

• Oil (as required)

Directions:

• Put pork ribs into a pot and cook on high flame. Add cooking oil, if required.

• Stir in bacon and cook until almost all the fat has been discharged.

• Add onion, celery, carrots, potatoes, and garlic in a separate pan and cook until the onions are slightly browned.

• Add cabbage and cook until tender.

• Add the pork ribs, ham bone, sauerkraut, tomato sauce, beef stock, paprika, bay leaf, and sugar. Stir well and bring to a boil. Cook on medium flame for 2 hours or until meat turns tender.

• Remove the ribs and ham bone from the soup and separate the meat from them.

• Cut the meat into small pieces and put back in the soup.

• Garnish with sour cream and little parsley on top.

• Serve hot

Smacznego!

Do następnego razu… (Till next time…)

Wigilia

Posted by Kasia 1 Comment
Dec 16 2011

 

Wigilia is the Polish name for Christmas Eve. Much work must be done, including cooking, baking, and all the housework. This way, the two holidays that follow can be devoted to praying, caroling, eating, relaxing, and eventually visiting. This special day is associated with several beliefs and customs.When the first star appears in the sky, the Christmas tree is lit and the dinner begins.

The Christmas Eve meal starts with a prayer, the sharing of the blessed opłatekand exchanging wishes (http://www.transparent.com/polish/?s=+opłatek).

After the breaking of the wafer and the exchanging of wishes, everyone sits down at the dinner table. The table is covered with a white tablecloth and there is one additional place set for an unexpected guest who, especially that night, should not be turned away. This is to remind us that St. Joseph and Mary were also looking for shelter. Until the first star appears, Wigilia is a day of fasting. Although there are plenty of dishes on the table, this is a traditionally meatless dinner. It consists of several soups (red beet with mushroom pockets, fermented rye, fish, dry mushroom), fish (fried, jellied, in sweet sauce, in beer-almond-ginger sauce, staffed), sauerkraut with beans, pierogi (dumplings) stuffed with mushrooms and cabbage, noodles with poppy seeds and honey, sweet strudel, and a compote made with dried fruit. It should be pointed out that today in Poland, no one imagines the Wigilia dinner without fish (carp in particular), just as nobody in the U.S. thinks of Thanksgiving dinner without a turkey.

Time after dinner is devoted to different activities. Kids start opening gifts from under the Christmas tree. It is customary to feed the domestic animals with opłatek and dinner leftovers, especially cows to assure the production of plenty of milk. Girls listen to hear from which direction a dog barks because, as the saying goes, it is from that direction her prospective husband will come. Children and teenagers go to the orchard and beat fruit trees with small branches so there will be an abundance of fruit next year. Old stories are told and carols are sung. These activities continue until it is time to attend midnight Mass. In Polish it is called Pasterka, “The Mass of the Shepherds” to commemorate the shepherds who were the first to greet the newborn baby Jesus.

There is something magical experienced on the way to midnight Mass. Stars are shining and bells are ringing. The snow crunches and whitens the way. Sleighs are heard and one can almost detect the angels singing, “Silent Night, Holy Night.” (http://www.transparent.com/polish/?s=cich+noc)

After Mass, people return to their homes and have a glass of hot compote and a piece of cake.

Polish Christmas traditions are so beautiful…

Do następnego razu… (Till next time…)

 

 

Bistro de Paris in Warsaw

Posted by Kasia 1 Comment
Nov 14 2011

Hello everyone!

Today I wanted to suggest a great French restaurant in Warsaw!

My friend Ula recommended it to me few years ago. The first visit there was with my husband and mother in law and we loved it! We went back couple times (I’m sure we would be back more often if we would live in Poland!).

Restaurant is located on Piłsudskiego 9 St in Warsaw. They serve mostly mediterranean dishes, with the French kitchen accents. The food was wonderful, we even had their chef coming to our table to make sure that everything was great with our meal. Service was wonderful and the whole atmosphere of the restaurant is very charming, warm and very friendly. I have to say it definitely looked like a fine dining, but we were dressed rather casual and we felt very comfortable.

They propose to you a wine menu with more than 145 choices, as well French as of the rest of the world.

Upon request, they invite you to do a wine tasting in the company of your family, friends or clients (up to 35 people).

And don’t be surprised when the waiter will come to you with a credit card machine, so you can use your card at the table to pay your check.  This is done at most of the Polish restaurants for security reasons. Waitstaff is not supposed to take your credit card out of your sight for a moment…

If you are around and you feel like French food – stop by Bistro de Paris in Warsaw!

You can check out their menu (and prices) here:

http://www.restaurantbistrodeparis.com/menu/MainMenu.pdf

http://www.restaurantbistrodeparis.com/menu/WiosennePropozycje.pdf

http://www.restaurantbistrodeparis.com/menu/KartaDeserow.pdf

I wonder if any one of you have dined at this place? Let us know what you thought?

Do następnego razu… (Till next time…)

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