New Year’s Pork Loin With Fruit, Polish Style

Witamy!  Happy New Year!

Poles love pork and enjoy it prepared in dozens of ways.  In our house we always enjoy a pork loin on New Year’s Day, swimming in caraway flavored sauerkraut, served with buttery mashed potatoes and bright, fresh, vegetables.  And we always stick a couple of hot dogs or brats in the sauerkraut for anyone at the table who prefers “tube steak.”

Pork loin roasts are extremely versatile but there are a few tips to keep them moist. 

* 1^st, we always buy the kind that is tied together with butchers’ string. That means there are usually two pieces with a small layer of pork fat between the pieces which adds the goodness of flavor and moisture during roasting.  So don’t remove it. 

* 2^nd, always cook your pork low and slow.

* 3^rd, always brown the pork first to create an outside crust that will help the meat retain its natural moisture.

* 4^th, be sure to use a quick-read digital meat thermometer -- the latest guideline from culinary scientists suggests that pork will be safe when the internal temperature reaches 145°F followed by a three-minute rest time, and is a little pink inside.  But frankly we like it better at 160°F.

* Finally, cook your roast in something moist...whether its sauerkraut, or apples, or prunes, and baste often with the liquid.  Your pork roast will always be a winner if you follow these simple tips. 

Here’s a recipe for a Polish favorite – Pork Loin with Fruit – it is often prepared with prunes but feel free to substitute any fruit you wish – apple slices or drained peaches work well.

Pork Loin with Fruit

Schab z Owocami

4 to 6 pound pork loin, boneless

2 tablespoons coarse salt

2 to 3 tablespoons flour

4 tablespoons boiling water

2 tablespoon bacon drippings (or cooking oil such as canola)

12 ounces of pitted prunes or peeled apple slices or drained peach slices

Sprinkle the meat with salt and flour.  Brown thoroughly in a hot skillet in the drippings and set the roast into your roasting/braising pan.  Loosen the drippings in the skillet, whisk them together with boiling water and pour the mixture over the roast.  Bake at 325°F for about 40 minutes per pound.  Baste often.  For the last hour, add the prunes, or apples, or peaches, to the pan.  Remove from oven when the internal temp reaches 150°F.  Tent with foil and let it rest for 15 minutes.  

Make the sauce while the roast is resting.  Pour off the liquid, whisk in a little flour and bring to a low boil, whisking continuously.  Slice the meat into portion sizes and place on a warmed serving platter.  Strain the sauce through a sieve and pour over the sliced meat.  Garnish with the fruit. 

Serve with potatoes, red cabbage and dill pickles. Pair with a light red wine or a slightly sweet pinot gris.  Smacznego!

Give The Gift of Heritage

Witamy! 

 

Thanksgiving is over and it is time to turn our attention to holiday gifting.

Amazing food is in our genes and it’s in our history! Poles everywhere love to eat and traditional Polish cuisine is as rich in flavors as Poland’s history is rich in customs and traditions.  Many Polish traditions involve food, especially at Christmas and Easter.  And as the younger generations move farther away from our parents and grandparents who grew up with these traditions and foods, it is important to preserve what was left to us by those that came before us. 

When Peter & Laura started writing their first book, it was really about updating The Art of Polish Cooking, by Alina Zeranska – Peter’s mother.  Her iconic cook book is still available in many on-line book stores, but it was written before the days of standing mixers, immersion blenders, or microwaves.  So the goal was to produce a new book based on traditional cuisine.

Now there are two.  As each book was released, Peter & Laura spent a lot of time on the road signing their books at Polish heritage festivals, book fairs, and many Polish church gatherings.  Everywhere new friends tell their stories about growing up with the traditions and with these dishes.  So they quickly learned that their books have become a way to bring back the memories and to preserve the culinary culture for those who don’t have frequent opportunities to taste these heritage dishes.

Each book showcases classic heritage dishes that have thrived over many generations.  Each is true to its roots, just updated for modern kitchen tools.  Each recipe has been thoroughly tested and Laura included a lot of tips and hints to help even the least experienced home cooks produce a successful dish.  Each book features over 100 stunning photographs. 

Most of Peter and Laura’s new friends who purchased these books, fall into three groups:  1)  those who want to help their grown children to reconnect with their Polish roots;  2) those younger generations who want to relive the memories of the food from their childhoods;  3) others who experienced Polish culture and food through Polish friends and want to experience those fabulous tastes again. 

Christmas is literally right around the corner, so here is a great way, with one click, to take care of your shopping.  Polish Classic Recipes and Polish Classic Desserts will make great gifts.  Everyone who looks at them just loves them.  So please just click on the title images at the top.  That links to a PayPal page and you can receive your personally signed and dedicated books in just a few days. 

Wesołych świąt i smacznego! 

Goulash Soup - Polish Style

Witamy!   The orange and yellow fall leaves are mostly down from their branches, and the temperatures have been dropping.  Today it’s just as cold in Warsaw as it is in Washington DC.  Laura and Peter have retrieved the heavier down comforter from the closet and are once again sleeping with the windows open.  Last night they were awakened by the neighborhood red fox barking and again by deer snorting their way through the back yard, on their way to a better feeding ground.  And so it’s time to turn our culinary attention to comfort food and the soups and stews that keep us warm and satisfied on a brisk, chilly day.  

Goulash Soup is a staple of many European cuisines and only varies by its spices and flavorings.  Peter prepared this rich and satisfying soup in a Polish style by using dill as a key flavoring.  In Hungary we might use sweet paprika.  In Spain we might add olives and use saffron or coriander.  In Italy we would probably flavor our soup with bay leaf, sage, rosemary or thyme.  But regardless of where in the world you live, or which cuisine you love best, you will never go wrong with dill.   

Serves 10,  OK to Freeze

• 2 medium onions, shredded
• 3 teaspoons cooking oil
• 4 tablespoon fresh chopped dill (double if dried)
• 2 pounds stew beef (sirloin is good) trimmed and cut into small, bite-sized cubes 
• 8 cups beef stock or broth
• 1 green pepper, diced
• 1 can (14 ounce) whole tomatoes (save the juice)
• 2 carrots, sliced
• 2 parsnips (or other root vegetable)  sliced
• 2 medium potatoes, cubed
• salt & pepper to taste

In a soup pot (any 5 or 6 quart pot with a lid) sauté the onions in oil until golden, add the meat, cover with broth (about 1 ½ cups) water, salt & pepper.  Cover and simmer for 1½ hours or until the meat is tender.  Check the pot periodically to make the liquid has not evaporated.  Add the vegetables, half of the dill and the remaining broth.  (Note:  substitute the retained tomato juice for an equal amount of broth).  Cover and simmer for an additional 15 to 20 minutes, or until the potatoes are just soft.  Adjust the seasonings.  Garnish with the rest of the fresh dill.  Serve hot with a slice of crusty dark bread and a glass of hearty red wine. 

Smacznego!