Around the World in Eighty Bites - Poland

If you ask people on the street what their favorite Polish foods are, most will say kielbasa and pierogies.  After all, spicy smoked sausage is pretty good, and so are those little dumplings that seem to be the blond-haired, blue-eyed love child of gnocchi and ravioli.  But there's far more to Polish cooking than kielbasa and pierogies.  Game meats, both freshwater and saltwater fish, hearty grains, and winter vegetables are featured in many Polish recipes, and a little flour, butter, and sugar can make magic with Poland's local fruits and berries. 

Poland shares borders with Germany and Russia, and these two influences can be seen in the frequent use of cabbage, beets, and buckwheat.  But Poland also received a Italian influence in the 16th century when a Polish king married an Italian queen, who brought with her a team of Italian chefs.  Porcini mushrooms, garlic, wine and leeks began cementing their places in the Polish kitchen, and they are still popular ingredients today. 

As a tribute to my readers in Poland, I steered clear of kielbasa and pierogies and decided instead to make Duck with Red Cabbage, a traditional dish that hasn't yet become synonymous with kuchnia polska here in the States.  Unfortunately, my grocery store was completely sold out of duck.  Normally I would have hopped from store to store in search of fresh duck, and I normally would not compromise the integrity of a recipe, but all bets are off during massive ice storms!  I substituted chicken thighs - not the same, but still delicious.

To accompany my Chicken and Red Cabbage, I made a batch of fluffy Potato Dumplings seasoned with garlic and smoked sea salt.  Just before serving, I tossed these in a skillet with some bacon drippings and butter.  Try these recipes for yourself if you want to experience a little taste of Poland on your palate!

Chicken with Red Cabbage

1 T. butter
2 oz. bacon or pancetta, chopped
1 onion, thinly sliced
4-6 skinless, boneless chicken thighs
1 head red cabbage, shredded
1 cup dry red wine
1 T. caraway seeds
salt and pepper to taste

Melt the butter over medium-high heat in a large, heavy-bottomed pot.  Add the bacon and cook for several minutes, or until it starts to crisp.  Next, add the onion and cook for about a minute more, stirring occasionally. 

Now, add the chicken.  Brown on both sides, then add the cabbage, red wine, and caraway seeds.  Reduce the heat to a simmer, cover, and cook for 25-30 minutes, or until chicken is fully cooked and the cabbage has softened up a bit.  Season to taste with salt and pepper, and serve with potato dumplings. 





Potato Dumplings

2 pounds potatoes, peeled
1 egg, beaten
1 T. smoked sea slat
1 T. garlic powder
1/4 cup flour, plus more for dusting

1 T. bacon drippings
1 T. butter

Cook 1 pound of the potatoes in boiling water until tender.  Mash, set aside to cool.  Grate the other pound of potatoes using the large holes of a box grater.  Squeeze any excess moisture from the grated raw potato.  In a large bowl, combine the mashed potato, grated potato, egg, salt, garlic, and 1/4 cup flour.  Mix well. 

Using your hands, form the potato mix into loosely packed balls the size of golf balls.  Working in batches, drop several at a time into salted boiling water and cook for approximately 5 minutes, or until they begin to float to the survace.  Remove with a slotted spoon, set aside on a plate. 

Once the dumplings are all cooked, melt the bacon drippings and butter in a large frying pan.  Add the dumplings and toss for a minute or so to coat.  Serve hot with Chicken and Red Cabbage.