Witamy:
I struggled with what to call these meat patties in English. Google translate wasn't very helpful because they are not cutlets as we think of Pork or Lamb cutlets. As you can see from the picture, they aren't traditional burgers, they aren't baby meatloaves, and they aren't Caribbean meat patties. So I decided to just not worry about it, because anyone who grew up with classic Polish cuisine is probably familiar with these traditional "kotlety siekane."
The texture and flavor of these patties are vaguely reminiscent of a Polish meatloaf…only more dense. What makes them truly Polish is that they are rolled in breadcrumbs, and browned before baking. The recipe here is a classic version, but you can easily make it your own by adding into the meat mix some finely chopped, fresh mushrooms and dill (of course) or other herb. But please be cautious with the herbs—too much, or more than one, could be overwhelming. After all, the meat is the star of this dish.
You can also freeze any leftover patties and serve them later for a quick and delicious cold lunch, sliced thinner on a very fresh, crisp hard roll with sliced tomato and a little mayo, and with a crunchy Polish dill pickle on the side.
Yields 6 patties
1 onion, chopped
2 tablespoons bacon drippings
1 teaspoon vegetable oil
3 slices of dry white bread
1/2 cup milk
1 egg
1 ½ pounds meatloaf mix, OR:
1 pound ground beef
½ pound pork
1/3 cup bread crumbs
salt and pepper to taste
Preheat oven to 350 degrees.
Soak the bread in the milk until all the milk is absorbed by the bread. Rip the wet bread into very small pieces.
Saute the chopped onion in the bacon drippings until golden. Set aside to cool. (Hint: we always keep a jar of bacon drippings in our fridge for just these kinds of uses.)
Combine the beef, pork, egg, bread, and onions in a large bowl. Mix well and season with salt and pepper to taste.
Form the mixture into 6 thick, round patties about three inches across, and one inch thick. Roll them in bread crumbs. Brown the patties in the oil. Place the patties in a casserole dish and bake uncovered for 20 minutes.
In the interest of healthier eating, you could also make these with ground chicken or turkey, as shown in this image borrowed from http://www.mojkulinarnypamietnik.pl/
Garnish with a sprig of dill, and serve with your favorite vegetables, sliced tomato, cabbage beet salad, or any other seasonal side dish.
Smacznego!
Witamy!
Have you noticed how store-bought pork has changed over the last few years? Center-cut boneless pork chops are lean and devoid of flavor compared to what we used to enjoy.
That’s why the safe cooking temp was lowered by the USDA to 145 °F - a full 15 degrees less than before. And now the USDA says it’s OK to eat your pork slightly pink. So we no longer buy boneless chops, opting for bone-in, with a nice layer of fat around the edges (great for cooking - it gets cut off before eating).
Pork has always been an important part of the Polish diet. This classic cutlet is a tasty choice anytime and anywhere in Poland. Quite similar to Viennese Schnitzel, the Polish version is often served with boiled cabbage, dill pickles or Brussel sprouts & carrots.
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| Heffron Farms |
Serves 4
4 thin center cut pork chops
3 tablespoons flour
1 egg, beaten
½ cup bread crumbs
1 teaspoon marjoram finely chopped
salt and pepper to taste
2 tablespoons olive oil
Use bone-in or boneless chops, either will work. Trim most of the excess fat from the chops. Pound the meat to tenderize until about 1/4 inch thick. (Hint: pound the chops under a plastic freezer bag to make the process easier and cleaner). Cutlets may be cut into smaller pieces to better fit your skillet.
Season generously with salt and pepper.
Mix bread crumbs and marjoram.
Dredge the cutlets in flour. Dip in the beaten egg. Roll in bread crumb mixture and press in to make bread crumbs stick to the cutlets.
Preheat the oil in a large skillet and saute the cutlets until golden on both sides until the pork is just barely pink - about 5 to 7 minutes per side.
Garnish with fresh chopped parsley or dill. Serve with your favorite vegetables, boiled baby potatoes, and slices of dill pickle.
Smacznego!
Witamy!
I had a huge juicy peach for breakfast this morning. She was the size of my fist (it’s a big fist) with a perfect spherical shape, perfect blend of intense orange, yellow and red hues, and so much juice running down my chin and all over my hands. She was born and raised on a near-by farm and came to me courtesy of our local farmers market. She gave her life for 2 minutes of intense pleasure. So noble and so worth it!
But farm-raised peaches aren’t always perfect, and sometimes they don’t get consumed fast enough before the skin wrinkles and the flesh goes too ripe. Here we have a perfect solution: our Polish style Peach Tart! This recipe was intended for our acclaimed heritage cookbook, Polish Classic Desserts, but didn’t make the final cut purely due to space limitations. We love it because it’s easy to make and a healthy way to end any meal or to just enjoy with a cup of tea or coffee during a mid-day break.
Yields 15
2/3 cup butter, softened
2 ¾ cups flour
2/3 cup confectioners’ sugar
3 teaspoons baking powder
1 egg
1 egg yolk
3 tablespoons sour cream
8 peaches, small to medium freestones
½ cup confectioners’ sugar
Preheat oven to 350°F. Butter a 12x15-inch cookie pan and line the bottom with parchment paper. The paper is to help lift the tart from the pan.
Using a standing mixer or food processor, cut the butter into the flour until it resembles coarse crumbs. Add the 2/3 cup sugar and baking powder and mix. Add the egg and yolk and sour cream, and combine until the mixture pulls away from the sides of the bowl. Knead the dough for a few minutes. Cover the dough and refrigerate for 30 minutes.
Roll out the dough in the prepared pan.
Skin the peaches (see note). Cut lengthwise and remove the pits. Place the peach halves (flat side down) on the dough in even rows about an inch apart. Bake for 40-45 minutes or until golden brown.
Before serving, sprinkle with the ½ cup confectioners’ sugar. Serve with whipped cream. Best served the same day.
Note: to skin peaches easily, cut a small “x” in the bottom of each peach and drop them in a pot of boiling water for 30 seconds or so. Immediately transfer from the hot water to a large bowl of ice water for about one minute. Peel the skin off easily by starting at the tips of the “x” you cut earlier. For best results, work with only a few at a time – if you have too many in the hot water, you won’t be able to remove them fast enough and they will start cooking through.
Smacznego!
