Pear & Celery Salad
4 stalks celery, trimmed and cut in half crosswise
2 tablespoons cider, pear, raspberry or other fruit vinegar
2 tablespoons honey
1/4 teaspoon salt
2 ripe pears, preferably red Bartlett or Anjou, diced
1 cup finely diced white Cheddar cheese
1/2 cup chopped pecans, toasted (see Tip)
Freshly ground pepper, to taste
6 large leaves butterhead or other lettuce
Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
Whisk vinegar, honey, and salt in a large bowl until blended. Add pears; gently stir to coat. Add the celery, cheese, and pecans; stir to combine. Season with pepper. Divide the lettuce leaves among 6 plates and top with a portion of salad. Serve at room temperature or chilled.
Make-Ahead Tip: Prepare salad without pecans up to 2 hours ahead. Stir in pecans just before serving.
Tip: To toast chopped pecans, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Roasted Pumpkin Soup
1 medium cooking pumpkin, about 3 ½ – 4 cups roasted pumpkin flesh
1 tablespoon olive oil
3/4 cup chopped leeks
2 celery stalks, diced
2 cloves garlic, minced
4 cups vegetable stock
1/4 teaspoon ground black pepper
½ teaspoon of sea salt
1/2 teaspoon pumpkin pie spice
1 ½ cups whole milk
1-2 teaspoons honey
Chopped chives for garnish
Preheat the oven to 400 degrees F. Place a sheet of parchment on a baking sheet with sides.
Cut the pumpkin in half and remove the seeds. Fill the pumpkin wells halfway with water and place them on the prepared baking sheet.
Place in the oven and roast until tender, about 45 minutes. Cool and then scrape out the pumpkin into a bowl. Set aside,
Pour the olive oil into a Dutch Oven and heat over medium-high heat.
Add leeks, celery, and garlic; cook and stir until the vegetables are tender, stirring occasionally.
Stir in the pumpkin, broth, pepper, salt, and spices. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Remove from heat.
Process with a hand immersion blender in the saucepan or transfer half of the pumpkin mixture to a blender or food processor; cover and blend or process until smooth. Repeat with the remaining half of the pumpkin mixture. Return all of the pureed mixture to the saucepan.
Stir in the milk and heat through, but do not boil. Stir in enough of the honey to sweeten the mixture to taste.
Serve warm garnished with chopped chives. Makes 6 (3/4-cup) servings.
Twice Baked Potatoes
Make-Ahead Tip: The potatoes can be baked a day before or early in the day.T hey can be filled, covered and refrigerated until close to serving time. Take them out of the refrigerator two hours before you want to serve them. Let the stuffed potatoes come to room temperature for one hour. Then reheat in the oven uncovered, for one hour.
2 large russet potatoes about 14 -16 oz each, scrubbed
2 tablespoons unsalted butter
2 tablespoons sour cream
2 tablespoons heavy cream
1/4 teaspoon kosher sea salt
1/4 teaspoon ground black pepper
1/4 cup sharp cheddar cheese
Paprika and chopped chives for garnish
Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while the potatoes bake. Wrap in heavy-duty foil.
Bake 1 hour to 1 hour 15 minutes or until the potatoes are tender when lightly squeezed.
When the potatoes are cool enough to handle, cut lengthwise in half; scoop out the inside, leaving a thin shell.
In a mixing bowl, mash the potatoes. Add the butter, salt, and pepper; mix until the potatoes are light and fluffy.
Stir in the sour cream , heavy cream, and cheddar cheese. Fill the potato shells and place them in a baking dish.
Sprinkle with paprika and chives. Cover with plastic wrap and refrigerate.
Take them out of the refrigerator two hours before you want to serve them. Let the stuffed potatoes come to room temperature for one hour.
Then bake in a 375°F. oven uncovered, for one hour.
1/2 cup sugar, divided
3/4 cup almond flour (finely ground blanched almonds)
1/4 cup all-purpose flour
3/4 stick (6 tablespoons) unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
1 sheet frozen Puff Pastry
3 firm-ripe Bosc or Anjou pears
Thaw the puff pastry according to package directions. On a lightly floured surface, roll out the pastry to a 12×12 inch rectangle.
Place on a parchment-lined baking sheet. (I use an attractive baking pan that can also be used for serving.) Prick pastry with a fork.
Build up the sides slightly by folding in about 1/2 inch of the pastry on the edges. Brush edges with egg white.
Preheat the oven to 350°F.
Combine 1/4 cup sugar with the almond flour and all-purpose flour. Set aside.
Beat together the butter and the remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy.
Add eggs 1 at a time, beating well after each addition, then beat in the flavored extracts.
Reduce the speed to low and mix in the flour mixture just until combined.
Spread the almond filling evenly over the tart shell.
Peel, halve and core pears, then cut lengthwise into 1/4-inch-thick slices. Arrange pears decoratively on top of the illing.
Brush the pears with the egg white.
Bake until the pears are golden and the filling is puffed up around the pears and golden brown, about 45 minutes.
Cool tart completely in the baking pan on a rack, then slide the parchment out from under the tart. Leave at room temperature until serving time.
Garnish with frozen yogurt or whipped cream, if desired.
For the Fish:
1/2 cup blanched slivered almonds
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
1/2 cup all-purpose flour
Freshly ground black pepper
1/2 cup heavy cream
1 lb sole fillets
For the Sauce:
1 large or 2 small shallots, finely chopped
1/2 cup white wine
1 lemon zested and juiced (save lemon zest for the potato recipe
1/4 chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
Place a nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 and set aside.
Return the pan to medium heat and add olive oil and butter to the pan.
Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the egg and cream and season with salt and pepper, to taste.
Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Fry for 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter.
Repeat with the remaining fillets if all the pieces don’t fit in the pan. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Sprinkle the fish with the almonds and spoon the sauce over the top of the fillets. Top with the chopped parsley and serve with the potatoes and your favorite green vegetable. Mine is spinach.
This easy recipe saves several steps in creating a creamy potato recipe.
1 lb gold potatoes, peeled
½ cup half & half or 1/4 cup whole milk and ¼ cup heavy cream
1 lemon, zested
Freshly ground black pepper
Cut the potatoes into ½ inch diced pieces.
Put the potatoes in a saucepan with the cream and milk. Bring to a boil over medium heat, then add 1/2 teaspoon of salt. Reduce the heat and simmer until the potatoes are very tender and most of the liquid is absorbed about 20 minutes. Add the lemon zest and season with pepper, to taste. Serve immediately.
Steak Au Poivre
2 petite rib-eye steaks, 14-16 oz total
2 teaspoons kosher salt
2 tablespoons whole peppercorns
2 tablespoons unsalted butter, divided
2 tablespoons olive oil
1 minced shallot
2 thyme sprigs
1 medium clove garlic, cut in half
1/4 cup red wine
1/2 cup beef broth
¼ cup heavy cream
1/2 teaspoon Dijon mustard
Lightly pound the steaks with a meat mallet to an even thickness, ½ inch thick.
Season steaks all over with kosher salt. Set on a wire rack set over a rimmed baking sheet and allow to air-dry, uncovered, in the refrigerator for 30 minutes.
Crack peppercorns into rough halves and quarters. You can use a pepper mill set to its coarsest setting (though not all pepper mills will crack coarsely enough); or, perhaps best, a large mallet, meat pounder, or skillet to crush them (wrap the peppercorns in a clean kitchen towel first to contain them).
Spread cracked peppercorns and firmly press one side of each steak into the pepper to encrust it in an even layer. Set each steak aside, peppercorn side up. Reserve any remaining cracked peppercorns. (Exactly how much pepper adheres will depend on the dimensions of the steaks. You should have some pepper remaining, but if not, you can crack more to completely coat one side of each steak.)
In a large skillet, heat oil over medium-high heat until shimmering. Add steaks, peppercorn side down, and cook until peppercorns are well toasted about 3 minutes. Carefully turn steaks, trying not to break the peppercorn crust. Add butter, thyme, and garlic and cook, basting steaks with a spoon, until steaks are well seared on the second side. Remove from heat and place the steaks on serving plates.
Discard garlic and thyme. Add butter, shallot and any reserved cracked peppercorns, return to medium heat and cook, stirring until shallot is tender about 2 minutes.
Add broth and bring to a simmer, stirring and scraping up any browned bits. Whisk in cream, then simmer, stirring often, until the sauce has reduced enough to glaze a spoon. Whisk in mustard. Pour the sauce over the steaks and serve.
Oven Roasted Potatoes
3 pounds small yellow potatoes
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
Preheat the oven to 400° F (200°C).
Cut the potatoes in half and put them in a bowl. Toss with olive oil, garlic, salt, and pepper until evenly coated.
Transfer to a large enough sheet pan or baking dish and spread out the potatoes in one layer, cut side down.
Take them out of the oven and toss with parsley before serving.
Green Beans With Mushrooms And Almonds
1pound trimmed green beans
4 ounces cremini mushrooms, thinly sliced
1 whole scallion, thinly sliced white and green parts
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
Salt and pepper
1/4 cup sliced toasted almonds
Blanch green beans for 5 minutes in boiling salted water. Drain and dry on a clean kitchen towel.
Place a saute pan over medium-high heat. Add the olive oil and unsalted butter. Add mushrooms and saute until golden brown, 3 to 4 minutes. Add sliced scallions, saute 1 minute more. Add green beans and season with salt and pepper. Remove from pan to a serving bowl and finish with 1/2 cup toasted almonds. Toss and serve.
2 boneless Filet Mignon steaks, each 6 oz and 1½ inches thick, fat trimmed
1/4 teaspoon freshly ground pepper, plus more to taste
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
1 shallot, sliced into thin strips
4 oz sliced mushrooms, such as shiitake, oyster or cremini
1 tablespoon butter
2 tablespoons brandy (Cognac)
1/2 cup beef broth
1/2 teaspoon all-purpose flour
1 teaspoon Dijon mustard
1/4 cup heavy cream
1 tablespoon chopped fresh chives
Gently flatten the steaks to about ½ inch thick. Season both sides of the steaks with pepper and salt.
Heat oil in a medium skillet over medium-high heat. Reduce heat to medium, add the steaks and cook 1 minute per side. Transfer to a plate and tent with foil to keep warm.
Add butter, shallots, and mushrooms to the pan and cook, stirring, until golden brown and the mushrooms are beginning to release their juices, about 3 minutes. Add brandy and cook, stirring, until almost evaporated, about 1 minute. Combine flour and broth, add the pan, bring to a boil and cook until reduced about 5 minutes.
Whisk in mustard and cream, and cook 1 minute. Reduce heat to low. Return the steaks to the pan along with any accumulated juices. Turn to coat with the sauce and cook until heated through about 1 minute. Place each steak on an individual plate, top with the sauce and sprinkle with chives.
The potatoes and asparagus can roast in the oven together, while you prepare the steak.
Roasted Baby Potatoes
12 oz small potatoes, peeled
1 teaspoon olive oil
Sea salt and freshly cracked pepper, to taste
2 tablespoons panko crumbs
1 tablespoon parmesan, finely grated
1 tablespoon parsley, finely chopped
1 clove of garlic, minced
Dash of paprika
Preheat the oven to 400 degrees F. Coat an 8-inch baking dish with olive oil cooking spray.
Slice the potatoes in half and boil them for 7-10 minutes or until fork-tender but not cooked all the way through. Remove from the water and place on paper towels to remove excess water. Place the potatoes in the prepared baking dish and drizzle with the olive oil then season with sea salt and freshly cracked pepper, to taste.
Combine the panko crumbs, parmesan cheese, parsley, garlic, and paprika together in a bowl until well combined. Sprinkle the panko mixture on top of the potatoes evenly. Place into the oven and roast for 20 minutes or until golden brown and cooked through.
Roasted Pencil-thin Asparagus
1 bunch pencil-thin asparagus
Freshly ground black pepper
2 teaspoons sesame oil
2 tablespoons chopped almonds
Wash and trim off 1″ from the bottom. Place the asparagus on a large, rimmed baking sheet; add salt, pepper, and oil. Toss with your hands. Spread out into a single layer and sprinkle with almonds.
Bake in a 400-degree F oven for 10 minutes. Serve immediately.
I recently saw Katie Lee prepare this steak dish on an episode of “The Kitchen” and decided to adapt it for our dinner. The marinade gives the steak great flavor.
Skirt Steak with Plum Sauce
3 ripe plums, a combination of red and purple, diced
1 cup teriyaki sauce/marinade, homemade (see recipe) or store-bought
1 tablespoon sesame oil
2 teaspoons Dijon mustard
2 teaspoons sriracha
1 pound skirt steak
Kosher salt and fresh ground pepper
Puree the chopped plums in a blender until smooth. Stir together the pureed plums with the teriyaki sauce, sesame oil, Dijon and sriracha in a large ziplock bag. Add the steak, tossing to coat in the marinade, and marinate in the refrigerator for at least 1 hour.
Remove the steak from the marinade letting most of it drip off the meat into the bag and pat dry on paper towels.
Pour the marinade in the bag into a small saucepan over medium-high heat and bring to a boil. Reduce the heat and simmer for 5 minutes.
Salt and pepper each side of the steak and grill over medium heat on each side for 2 to 3 minutes. Once grilled on both sides, remove from the heat to a cutting board and let rest for 10 minutes.
Slice the skirt steak against the grain and brush some of the boiled marinade on it.
Save some of the marinade to serve with my baby back rib recipe that will be posted Monday.
1 cup of water
1/4 cup soy sauce
1 teaspoon sesame oil
3 tablespoons mirin
5 teaspoons packed brown sugar
1 tablespoon honey
1/2 teaspoon minced fresh ginger
1 garlic clove minced
2 tablespoons cornstarch
1/4 cup cold water
Combine all the ingredients except the cornstarch and 1/4 cup cold water in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes. Set aside.
Italian Pan-Fried Lemon Potatoes
1 pound whole small potatoes
2 whole cloves garlic, peeled
2 sprigs fresh rosemary
1 lemon, cut in half
Place the potatoes in a large saucepan and cover with cold water. Add garlic, rosemary sprigs and one lemon half to the water and season well with salt. Place over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender when pierced with a fork, about 15 minutes. Drain well and reserve the lemon half, garlic cloves and rosemary.
Let potatoes cool to room temperature and peel them. Cut potatoes in half. Place on a plate until ready to cook.
Zest the lemon half that was not cooked with the potatoes. Chop the reserved garlic and rosemary and mix together with the lemon zest. Set aside.
Heat a large skillet over medium-high heat. Add enough olive oil to cover the bottom of the skillet and heat. Add the potatoes cut-side down to the skillet. Cook until the bottom of the potatoes are a deep golden brown, 3 to 4 minutes. Using a metal spatula, turn the potatoes and cook on the second side for an additional 3 minutes. Remove to a paper towel-lined plate and drain well. Place the potatoes in a serving bowl. Squeeze both lemon halves (cooked and uncooked) over the potatoes and sprinkle with the garlic, rosemary reserved mixture.
Green Beans with Shallots and Almonds
Salt and black pepper to taste
1 pound fresh green beans, trimmed and cut into thirds
2 tablespoons butter
1 shallot, sliced
2 tablespoons chopped parsley
1/4 cup almond slices, toasted
Bring a saucepan of salted water to boil. Add green beans and cook until just tender, 4-5 minutes. Drain in a colander. Set aside.
Heat the butter in the empty saucepan over medium heat. Add the sliced shallot and cook, stirring occasionally, until softened and light golden brown, 4 to 5 minutes. Return the drained beans to the saucepan and add parsley, almonds, and black pepper and toss gently. Transfer to a serving bowl.
Prosciutto-Wrapped Baked Zucchini
2 small zucchini, halved lengthwise
1/2 of a small shallot, finely minced
2 tablespoon olive oil
1 tablespoon finely chopped seeded chili
1 garlic clove, grated
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 slices thinly sliced prosciutto, halved lengthwise
1/4 cup finely chopped fresh flat-leaf parsley leaves
Preheat oven to 400°F. Score the cut side of the zucchini halves 1/8 inch deep in a diamond pattern. Toss shallot, olive oil, chili, garlic, 1 salt, and pepper in a mixing bowl. Rub the mixture on the cut sides of the zucchini halves. Wrap each zucchini piece with 2 prosciutto pieces, and arrange, cut side up, on a foil-lined baking sheet. Bake in the preheated oven until zucchini is crisp-tender, 20 minutes.
Transfer zucchini to a serving plate. Sprinkle with parsley.
4 boneless, skinless turkey cutlets
1/2 cup flour
Salt & Pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1/2 cup white wine
1/4 cup lemon juice
1/4 cup chicken broth
2 tablespoons capers
1/4 cup chopped fresh parsley
Season the flour with salt and pepper, and lightly pound the turkey breast into thin cutlets. Dredge the cutlets in the seasoned flour. Heat the oil and butter in a heavy frying pan, and add the cutlets to the pan. Cook for 2 to 3 minutes on each side over medium heat, until lightly browned and cooked through. Remove the cutlets to a plate and keep warm while you prepare the sauce.
Add the wine to the pan and cook over high heat until reduced by half. Add the lemon juice and chicken broth to the pan and bring to a boil. Stir in the capers and parsley and season with salt and pepper. Return all of the cooked cutlets to the frying pan, and heat in the sauce. Serve hot.
Creamy Mashed Potatoes
1 pound Yukon Gold or russet potatoes
Coldwater, for cooking, enough to cover by 1-inch
1 teaspoon salt
6 tablespoons heavy cream
3 tablespoons butter
Salt to taste
Scrub potatoes well and peel them. Cut potatoes into 1-inch pieces and place the potatoes in a large pot. Cover with cold water, then stir in the 1 teaspoon salt. Cover and bring to a boil on high, then reduce the heat to maintain a low boil until potatoes are tender and a knife moves easily through the center, about 20 minutes. Drain the potatoes.
In a small pan, gently melt the butter and cream and mix together, keep warm.
Return the drained potatoes to the cooking pot, turn the heat to medium and let the excess water cook off for a minute or two, shaking the pan occasionally. Mash the potatoes until smooth. With a spatula, slowly turn the cream-butter mixture into the potatoes. Taste and adjust the seasonings. Serve immediately.
Note: the potatoes can be prepared earlier and reheated in a casserole dish in the oven with the roasting zucchini.
Historians divide Polish American immigration into three “waves”, the largest from 1870 to 1914, a second after World War II, and a third after Poland’s independence in 1989 when Poland was freed from Communist rule. Most Polish Americans are descended from the first wave, when millions of Poles fled Polish districts of Germany, Russia, and Austria. This group is often called the za chlebem (for bread) immigrants because most were peasants in Poland who did not own land and lacked basic needs. Substantial research and sociological works such as The Polish Peasant found that many Polish immigrants shared a common objective of someday owning land. U.S. Legislation cut Polish immigration from 1921 to World War II but opened up after World War II to include many displaced persons from the Holocaust.
Immigrants in all three waves were attracted by the high wages and ample job opportunities for unskilled manual labor in the United States and found jobs in American mining, meatpacking, construction, steelwork, and heavy industry—in many cases dominating these fields until the mid-20th century. Over 90% of Poles arrived and settled in communities with other Polish immigrants and the largest such community historically was in Chicago, Illinois.
The first emigrants from Poland were Silesians from the Prussian partition of Poland. They settled in Texas in 1854, creating an agricultural community that carried their native traditions, customs, and language. The land they chose was bare, unpopulated countryside where they created communities. The first home built by a Pole is the John Gawlik House, constructed in 1858. The building still stands and displays a high-pitched roof common in Eastern European architecture.
Poles also settled a farming community in Parisville, Michigan, in 1857. Historians debate whether the community was established earlier, and claims that the community originated in 1848 still exist. The community was started by five or six Polish families who came from Poland by ship in the 1850s and lived in Detroit, Michigan in 1855 before deciding to initiate a farming community in Parisville, where they created prosperous farms and raised cattle and horses. The lands were originally dark black swamps, and the settlers succeeded in draining the land for use as fruit orchards. As per the Swamplands Act of 1850, the lands were legally conferred to pioneering settlers who could make use of these territories. Individual Polish farmers and their families took advantage of this new law, and other immigrants settled disparate areas in interior Michigan independently. The Parisville community was surrounded by Native American Indians who continued to live in teepees during this time. The Poles and the Indians enjoyed good relations and historical anecdotes of gift-giving and resource sharing are documented. Polish farmers were dispersed throughout Michigan, and by 1903 roughly 50,000 Poles were said to live in Detroit.
Polish cuisine is rich in meat, especially pork, chicken and beef, in addition to a wide range of vegetables, spices, and herbs. It is also characteristic in its use of various kinds of noodles as well as cereals and grains. In general, Polish cuisine is hearty and heavy in its use of butter, cream, eggs, and extensive seasoning. Among the well-known Polish national dishes are bigos [ˈbiɡɔs]; pierogi [pʲɛˈrɔɡʲi]; kiełbasa; pork loin kotlet schabowy breaded cutlet [ˈkɔtlɛt sxaˈbɔvɨ]; gołąbki cabbage roll [ɡɔˈwɔ̃pkʲi]; zrazy roulade [ˈzrazɨ]; sour cucumber soup (zupa ogórkowa) [ˈzupa ɔɡurˈkɔva]; mushroom soup, (zupa grzybowa) [ˈzupa ɡʐɨˈbɔva]; tomato soup (zupa pomidorowa) [ˈzupa pɔmidɔˈrɔva]; rosół meat broth [ˈrɔsuw]; żurek sour rye soup [ˈʐurɛk]; flaki tripe soup [ˈflakʲi]; and red beetroot barszcz [barʂt͡ʂ].
A traditional Polish dinner is composed of three courses, beginning with a soup like the popular rosół broth or tomato soup. The soups are followed by an appetizer such as herring (prepared in either cream, oil, or in aspic); or other cured meats and vegetable salads. The main course usually includes a serving of meat, such as roast, breaded pork cutlet, or chicken, with a surówka [suˈrufka], shredded root vegetables with lemon and sugar (carrots, celeriac, seared beetroot) or sauerkraut. The side dishes are usually boiled potatoes, rice or less commonly kasza. Meals often conclude with a dessert including makowiec, a poppy seed pastry, napoleonka cream pie or sernik cheesecake.
These authentic recipes make very generous servings, so for my family, I cut the recipes in half.
Kotlet Schabowy (Polish Pork Chops)
4-6 boneless pork chops
Salt and pepper
3/4 cup flour
3 egg whites or 2 eggs, beaten
1 cup bread crumbs
1 teaspoon dried marjoram
1/3 vegetable cup oil, more if needed
4-6 pats of butter
Place pork chops between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet, turning occasionally, until ¼-inch thick. Season with salt and pepper.
Pour flour onto a large plate. Whisk eggs in a wide, shallow bowl. Place breadcrumbs and marjoram in a separate shallow bowl.
Dredge chops with flour. Dip in the whisked egg. Coat with bread crumbs on both sides. Shake off excess coating. Place chops on a plate and refrigerate for an hour or until ready to cook.
Heat the oil in a large skillet over medium-high heat. Add breaded chops; cook until golden brown, about 5 minutes per side. Place in oven 300 degrees, on a heatproof platter with a pat of butter on top and place a sheet of foil on top while the rest of the dinner is prepared.
16 oz bag sauerkraut
4 oz white button mushrooms, sliced
1 medium onion, chopped
2 bay leaves
2 tablespoons butter
1 teaspoon sugar
Salt and Pepper to taste
⅓ cup of water
2 tablespoons flour
Rinse the sauerkraut under running water. Squeeze out excess water and chop it.
In a medium saucepan, heat the butter. Add onions and cook for approximately 5 minutes until they are golden brown. Add the mushrooms. Saute mushrooms and onion for 3 minutes. Add sauerkraut, sugar and bay leaf to the mushrooms; cook and stir for 10 minutes.
Blend the water into the flour. Mix with the sauerkraut mixture and simmer for 15 minutes. Season to taste with salt and pepper. Discard bay leaves. Garnish with parsley and serve as a side dish.
Pierogies are filled dumplings that are served as a side dish.
1 box Classic Onion or your favorite variety of pierogies ( I used Mrs. T’s® Pierogies)
¼ cup butter
Salt and pepper, to taste
Fresh thyme leaves
Place frozen pierogies on a plate in the refrigerator early in the day that they will be cooked.
Polish Walnut Bread
3 cups bread flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 1/2 teaspoons instant yeast
1/2 cup water
1/2 cup heavy (whipping) cream
1 large egg
4 ounces (1 stick) unsalted butter, room temperature
Combine the flour, sugar, salt, and yeast in the bowl of an electric mixer fitted with the paddle attachment. Mix for a few turns to evenly distribute the ingredients. Add the butter cut into cubes and the egg, water, and cream. Mix until combined and the dough begins to stick together. Switch to the dough hook and knead the dough for about 7 minutes. It should be smooth and soft.
Put the dough in a large buttered bowl and cover it with a towel. Let it rise in a warm place for about 1 1/2 hours, until doubled.
While the dough is rising, prepare the walnut filling:
10 ounces walnuts
4 ounces (1 stick unsalted butter)
1/2 cup brown sugar
2 large eggs, divided
1/2 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
To make the walnut filling:
Put the walnuts in a food processor and process until finely ground.
By hand or in a mixer, cream the butter and brown sugar until smooth. Stir in one egg, vanilla extract, and cinnamon. Add the ground walnuts and mix until incorporated. Set aside.
To make the pastry:
Place the risen dough on a lightly floured board and roll it into a 20- by 15-inch rectangle.
Spread the walnut filling evenly over the dough. From the long end, roll up the dough, pinching the ends to the sides to seal it. Pull the dough to a length of 25 inches and twist the roll into a circle. Place it on a large parchment-lined baking sheet.
Let the dough rise for about 1 1/2 hours until doubled.
Preheat oven to 325 degrees F. Lightly beat the remaining egg and brush it on the dough. Bake the walnut roll for 40 to 45 minutes, until it is a dark golden brown color and registers 200 degrees F on an instant-read thermometer.
Let the walnut roll cool for 15 minutes and then slice it yo serve it warm. The pastry can also be reheated in a 350 degree F oven.