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#polishfood

Fresh Polish Cucumber Salad (Mizeria)

Salads By June 21, 2017 Tags: , , 2 Comments

Persons: 2     Cost: $$$$     Level: easy     Time: 10-15 min      Ingredients: easy to find


In Poland, this salad needs no introduction. It is likely the country’s most cult dish. Starting from a very young age, every polish kid asks before dinner is served: “is it with mizeria?”. And then for a few second their hearts stop, full of hope that the answer will be YES!!!!!:)  This modest salad has a lot of charm – enough to conquer not only my heart or every Pole’s heart but even heart of the great chef Jamie Oliver, who wrote about this dish 🙂

To make mizeria you need only 10-15min, 3 ingredients and to be hungry 😉 This summery salad pairs easily with many dishes.

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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.

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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.

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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!

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Smoked Mackerel (Wędzona Makrela)

Small bites By July 5, 2016 Tags: , , , , , 3 Comments

Persons: 1-2     Cost: $   Level: easy     Time: –      Ingredients: fish can be hard to find


My hometown is near the Baltic Sea, so I am used to eating quite a lot of fish, especially smoked ones. This is something I miss a lot in Paris.

In Poland, I was pampered with different species of smoked fish, and for me the most precious one is mackerel. Luckily, in my little Poland at the Bastille Market (mentioned in a previous post http://chezdomia.com/?p=161 ), I can keep spoiling myself with this delicious and healthy snack.

FoodMarket at Bastille Paris

FoodMarket at Bastille Paris

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Vegetable Salad (Sałatka jarzynowa)

Salads By June 13, 2016 Tags: , , , , , , 2 Comments

Persons: 2-4     Cost: $$$$     Level: easy     Time: preparation 45-55 min      Ingredients: easy to find


Traditional vegetable salad is typically served on Polish tables during Easter. It is beloved by many for its simplicity and many flavours. It’s a perfect daily appetizer, paired best with fresh, crunchy bread!

I love preparing this salad during weekends so I can eat it in the mornings over the course of the week, and sometimes I even bring a bit to work.

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Herring Marinated in Olive Oil with Onion and Dill (Śledź w Oleju z Cebulą i Koperkiem)

Small bites By June 6, 2016 Tags: , , , , No Comments

Persons: 1-2    Cost: $$     Level: medium     Time: 20min (+3 days to marinade)      Ingredients: fish can be dificult to find


Marinated herring is a very old dish. Almost every Pole has had marinated herring with cold shot of vodka at least once in his life 🙂 This traditional meal was often served as an appetizer, to warm up your appetite, in Polish restaurants before WWII.

Why is this fish so popular? First of all, it’s super healthy; secondly, it isn’t so expensive. And third, it is easy to marinate. That why it became so popular in Poland and Scandinavian countries. As a result, we have developed a variety of delicious marinades to accompany it, each with a unique flavour: Spicy, bittersweet, sweet-spicy and natural.

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