Tag: Polish

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Mini Onion Bialys

mini onion bialys cooling
mini onion bialys cooling
Chewy and super savory!

Mini Bialys, or, as we like to call them, Babialys, are a traditional Polish or Jewish bread product normally made with onions and poppy seeds. Well, maybe the mini part isn’t traditional, but making them smaller means you can eat more, so let’s do it. Now, you might never have had, or perhaps even heard of Bialys before, but don’t let that scare you. They’re similar to a bagel, but without a hole — just a depression filed with caramelized onions. And, they’re tasty! So, let’s scratch up a bunch of Babialys!

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Half Whole-Wheat Pierogi Dough

sealing a pierogi
sealing a pierogi
You won’t realize that these  are made with whole-wheat flour.

After our Sauerkraut making adventures, we have about a quart of it sitting in the refrigerator waiting to be turned into something delicious. We decided to go with Sauerkraut and Mushroom Pierogies, which, while sounding odd, are just plain wonderful. But, we did want to try making the dough with at least some whole-wheat flour. After all, everyone should be eating more whole grains.

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Polish Potatoes and Buttermilk

Polish potatoes and buttermilk
Polish potatoes and buttermilk
Cool, tangy, different, refreshing!

Every week our CSA puts together a one-page newsletter for members to peruse while, or after, they pick up their vegetables. On the front, there’s generally an article about a vegetable that we’re getting that week, or some information about changes going on at the farm, or, as in the past week’s newsletter, one of the volunteers described how she used the previous week’s produce. As we read through it, we noticed that the author, Lorraine, stated that she knew immediately the potatoes were going to be used for Polish Potatoes in Buttermilk.

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Sauerkraut and Mushroom Pierogies

pierogies
pierogies and sour cream
Traditionally, pierogies are served with sour cream.

With a title like that, we bet that a number of people are making yucky faces and saying “Sauerkraut and Mushroom. Ewww! Yuck!”, while others are looking at the title and saying quizzically, “Sauerkraut and Mushroom, really? Hmmm. That might be interesting.” Well, we tried them, so we know what we think, but you’ll have to continue reading to find out.

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Potatoes, Cheese, and Pea Pierogi Filling

pirogis and sour cream
pierogis in waiting
Freshly filled pierogis!

Yesterday, we covered how to make basic pierogi dough, but we never really discussed how to make a filling that goes inside the pierogi. But, as it turns out, this filling is very tasty on its own; you could use it as a nice side dish for a holiday meal. It’s that good.

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Basic Pierogi Dough

pierogis in waiting
pirogis and sour cream
Pierogis with a dollop of sour cream.

This past Sunday, we wanted to have a dinner that was a bit different from the usual. Oh, we know how everyone gets in a rut, with the same Porcini Risotto and freshly-baked bread week after week. Sometimes you need to just break out and try something new. So, last night was the night, and, if you follow along, by next Sunday, you’ll have a new dinner to put on your table. Sounds good.

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Haluski

Haluski

We saw a recipe for Haluski (Cabbage and Noodles) on the back of our CSA newsletter last week and thought that it sounded like a good way to have some of the green cabbage that was in our share. From making up batches of Tikil Gomen, we knew that slow cooking would bring out the sweetness in cabbage, so it was likely tasty. Plus, it also sounded really easy, so what did we have to lose?

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