Browsing Category

Dishes

A good dish always reminds me of Sunday dinner with family or friends. Traditional main dishes are associated with satiety, richness and big portions. They have a long history, but on our tables you’ll find many types of fish (smoked, cooked or marinated), wild meat, a lot of grits, cabbage (kale), potatoes and sauces. The primary flavors are salty, slightly fermented, pickled, and slightly spicy. These varieties of flavours are jewels of the table and can also be prepared in a healthy, conscientious way.

Buckwheat with smoked bacon (Kasza gryczana z wędzonym boczkiem)

Dishes, Small bites By March 6, 2017 Tags: , , , , , , No Comments

Persons: 2     Cost: $$$$     Level: easy     Time: 25-35min      Ingredients: can be harder to find kefir


The dish I prepared for you today is perfect, especially on late summer or autumn afternoons, when the day wanes and the air gets cooler. During this period, we all dream about something generous and rich – but nothing too heavy as winter is not yet here.

Let’s start with a bit of history 🙂

Kasha is one of the oldest and primal Slavic foods – and no, it’s not potatoes as one might think. This product gained its popularity thanks to the simplicity of its preparation and storage. Over the years, Slavs have cultivated the recipe, using many different types of grain, yielding various flavors and textures. The most popular variation is Millet, as it marries easily with sweet and salty dishes, making it very universal.

Share:

Meatloaf stuff with pear on beetroots & mashed potatoes (Kotelt mielony nadziewany gruszka na burakach i puree)

Dishes By February 4, 2017 Tags: , , No Comments

Persons: 2-4     Cost: $$$$     Level: easy     Time: 30-35min      Ingredients: easy to find


Most likely, the origins of today’s Mielony cutlet (meatloaf) can be traced back to the Pozharsky (Pozarski) cutlet, named after count Dmitry Pozharsky. In fact, both share a similar preparation, with the exception that the Pozharsky cutlet is a breaded ground chicken or veal patty and Mielony cutlet is usually made with ground pork or beef with the addition of an egg. In Warsaw, restaurants served Pozharsky cutlets as far back as the mid-nineteenth century.

I like to think about Mielony (or “Sznycel” in Malopolska) as a polish hamburger; in fact, when I was younger my mum would often pack Mielony sandwiches in my schoolbag – it was always the best, as it’s really tasty even when eaten cold.

Traditionally in Poland, we serve this dish with beetroots and mashed potatoes, however as the flavour is not too imposing, is easy to be paired with various side dishes. Today I have prepared my mum’s recipe with my own personal touch – and my grandfather Stasiek’s recipe for mashed potatoes.

Share:

Pork Chops (Kotlet Schabowy)

Dishes By August 23, 2016 Tags: , , , , , No Comments

Persons: 2     Cost: $$     Level: medium     Time: preparation 35-40 min      Ingredients: easy to find


The pork chop, lovingly called ”schaboszczak” in Poland, is one of our most common dishes. It dates back to the time of the Polish People’s Republic. In my family, we would serve it for Sunday dinner, preceded by “rosół,” Polish chicken soup. The first written ”schabowy” was published in Lucyna Ćwierczakiewiczówna’s “365 dinners for 5 zloty,” a cookbook that symbolised PPR times.

Pork chops are usually served with fried cabbage salad and potatoes—however, I prefer to prepare it with light, seasonal vegetables and a small Chez Domia twist. I hope you like it!

Share:

Bigos with Young Cabbage (Bigos z Młodej Kapusty)

Dishes By August 23, 2016 Tags: , No Comments

Persons: 2    Cost: $     Level: easy     Time: 25min     Ingredients: easy to find


The word “bigos” was originally used to explain how to chop, and later transformed into the name of an entire dish. There are many ways to prepare “bigos” stew. All are based on the same basic ingredients, differing only by certain additives and their order of inclusion. We make two main variants, either with fresh cabbage and with sauerkraut, both usually served with a slice of warm, crunchy bread or potatoes. Bigos with young, fresh cabbage is best during summertime, when this vegetable is most naturally ready for harvest. This is why I’m sharing it first.

Bigos (stew) with young cabbage is a healthy and simple dish, perfect after an intensive day when you don’t want to spend too much time in the kitchen, but still wish to eat something tasty and flavourful.

Share: