From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food
Anne Applebaum, Danielle Crittenden
Language: English
Pages: 288
ISBN: 1452110557
Format: PDF / Kindle (mobi) / ePub
With more than 150 splendid photographs, headnotes that illuminate Poland's vibrant food culture, and more than 90 recipes for classic and contemporary Polish food, this unique and fascinating cookbook brings an ignored cuisine to light. Pulitzer Prize-winner Anne Applebaum has lived in Poland since before the fall of communism, and this cookbook—nourished by her engagement with the culture and food of her adopted country—offers a tantalizing look into the turbulent history of this beautiful region. In a Polish Country House Kitchen celebrates long-distance friendships with a love of food at the core, bringing the good, sustaining foods of Anne's Polish country home into kitchens the world over.
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the heat, cover the pan, and simmer until the vegetables are soft, about 10 to 15 minutes. Let sit, covered, until ready to serve. Rewarm the vegetables, if necessary, in their cooking liquid. Add a large dash of heavy cream. Using an immersion blender, blend the vegetables until smooth; they should be a little creamier and runnier than traditional mashed potatoes. If too thick, add a little more cream and blend again. Season with salt and pepper and serve immediately. Celery Root Pâté
when the leg is pierced with the tip of a knife, about 50 minutes for a 31/2-lb/1.6-kg bird. Baste occasionally with pan juices to ensure a crispy, browned skin. Remove the bird to a cutting board and let sit while you prepare the sauce. Skim off the fat from the pan juices and place the roasting pan over high heat until the juices bubble. Pour in the wine and bring to a boil, stirring constantly and scraping up the browned bits from the bottom. Add the lemon juice and the 3 tbsp cold butter and
Poland, as elsewhere, clementines are sold in cartons for the holidays, and Poles buy them in bulk, placing them in enormous bowls on the table and around the house, as an edible decoration and a symbol of seasonal abundance. Anne often puts them on a platter, sprinkles a handful of walnuts and some dates on top, and serves them with the after-dinner coffee, instead of dessert. That’s all one wants after a heavy winter meal, after all. Here the clementines are cooked whole, inside the chicken,
this recipe, the prunes cook inside the pork, which means that when you slice the loin, each piece comes with an elegant sliver of prune attached. It looks very festive, and isn’t at all difficult. The pork loin needs to be boneless, with a pocket or slit cut down the side so that the prunes can go inside the meat. A butcher can do this, but it isn’t difficult to do yourself with a sharp knife. You can, incidentally, make this with powidła (plum jam; see the recipe on page 265) instead of
that it was Turkish. They had just been to Turkey and had fallen in love with the food—as had their ancestors before them. Turkish influences on Polish food, and on Polish style, go back a long way. Strange though it may sound today, the borders of the Polish-Lithuanian Commonwealth once stretched all the way to the borders of the Ottoman Empire. A long time ago, Anne visited the extraordinary Choćim fortress, built by Genoese architects in the thirteenth century, which once stood on the