To kick things off, I would like to take the time to share a little about myself. You may be thinking "I'm just here for the food talk, who cares about you?" Well, I do, and you should too. This blog is a journey, not just for you, but for myself as well. Together, we are about to share an adventure that is as personal to me as it is (hopefully) as tasty and informative for you.
I happen to be a food curious college student with the background of a culinary persuasion. My edible love affair started with my amazing mother, who always found time to make delicious meals for our family, even in the midst of life and its hardships. Some of my fondest memories center around our family kitchen, and it was those recollections that pushed me in the direction of food. In high school, I had an outlet for my cooking creativity. I spent two years in an advanced culinary class, managing a latte stand, a catering business, and a state culinary team (we took third by the way). On top of that, I participated in numerous blackbox competitions, and a culinary knowledge bowl. My awesomeness aside, I went on to work as an assistant pastry chef for four years, and have continued to cook for myself and friends ever since (my taco parties are legendary, but I will save that for another time). But enough about me, it is time to talk food! The kickoff dish for my blog happens to be.....Duh na na naaaaa!!!
Polish Kielbasa Stew
2 T Butter
1 1/2 lbs. fresh (or smoked) Kielbasa
1 c Onion (chopped)
2 c Celery (chopped)
4 c Cabbage (shredded)
2 c Carrots (sliced)
1 Bay Leaf
1/2 t Dried Thyme (or 1 1/2 t if using fresh)
2 t White Vinegar
3 c Beef Broth
2 c Water
3 c Potatoes (peeled and cubed)
Salt and Pepper (to taste)
1. Melt the butter in a skillet over medium heat. Slice the Kielbasa into bite sized pieces (roughly 1/2 inch thick) and add it to the pan along with the onions and celery. Cook until the Kielbasa is lightly browned.
2. Place the kielbasa, onion, and celery into a soup pot (or stovetop dutch oven) and add all the remaining ingredients EXCEPT the potatos (we don't want them to overcook and disintegrate)
3. Bring the contents of the pot to a boil, reduce the heat, cover, and simmer for 1 HOUR. (this allows the flavors to blend)
4. Add the potatoes after 1 hour, and cook them until they are tender (pierce them with a fork, if there is little resistance, they are 'tender')
5. Season with salt and pepper and enjoy the crap out of it!
Suggested Side Dishes: Keep it simple! A nice crusty bread such as an artisan french loaf (easily obtainable from your local bakery department, or not so easily creatable through baking magic) or a dark rye pair nicely with this all inclusive stew, and it can be pulled together nicely with a dark German lager (or for those of you who don't drink alcohol, feel free to drink whatever you would like, I won't stop you) If you are looking for a more substantial side dish, cabbage rolls are always a delicious addition.
This dish is a variation on the classic Polish Hunter Stew. Widely considered to be the official dish of Poland, this hearty stew is traditionally made with three different meats, which can be anything from pork to horse (yeah, people really do eat horses) and sauerkraut. Though this recipe uses cabbage and only one type of meat, it is perfect for a casual cook or a college kid on a budget (you know...college kids who don't want to eat ramen for four years straight).
So why did I pick a polish dish to start my blogging journey? Was it because I happen to be a quarter polish (though most people would never know unless I told them)? Was it because the idea of sausage and sauerkraut makes my mouth start aspiring to be Niagara falls? No. Those were just VERY convenient side reasons, you know...just in case someone needed more than one. The reason for this choice was a random text I got from my good ol' buddies who pitched the idea of a heritage potluck. You may be thinking "what an odd pastime for a group of college kids" but well, when you have a Persian, a Chinese, a Pole and a whole room full of the ravenous monsters that are university students, crazy culinary ideas tend to happen.
If you are reading this part, it means that you have made it all the way to the end of my first entry. CONGRATULATIONS!!! You all remember that thing I said about introductions? That would be exactly how I feel about conclusions.
Stay tuned, the cooking process will take place this Saturday the 29th of April. Shopping experiences, personal reflections, and best of all PICTURES to follow!
