Polish cooking, Aspic of Pike,

Written by Lechu

Continued from page 1

Getting a quality pike is not easy. Margaret gets her pikes atrepparttar Lafayette Road store. After cleaningrepparttar 125508 fish you cutrepparttar 125509 head and tail off (save these parts!) and dividerepparttar 125510 rest into 3 in. wide steaks. Then preparerepparttar 125511 broth by cooking 4 carrots, 4 parsley roots (you can substitute it with parsnip roots) and 4 small onions in 3 cups of water. Add half teaspoon salt, pepper and a spoon of sugar. Whenrepparttar 125512 vegetables are soft, addrepparttar 125513 fish, includingrepparttar 125514 head and tail, and slowly cookrepparttar 125515 fish for around 15 minutes.

Coolrepparttar 125516 mixture down, and transferrepparttar 125517 fish to a platter, trying to reassemblerepparttar 125518 fish again. You may put something whimsical in its mouth, like an egg or a small fruit. Or a mouse. You know, pikes are carnivores… Decorate with slices of cooked carrots.

Strainrepparttar 125519 broth and refrigerate it. If it turns solid, you are lucky. It means there was enough gelatin inrepparttar 125520 head and tail. If it does not solidify, add a little gelatin, not more than a quarter packet, dissolve and refrigerate. Warm uprepparttar 125521 solidified broth gently, and pour overrepparttar 125522 fish. Refrigerate again. When solid, decorate with lemon slices, and parsley leaves.

Serve with sauces, such as tartar or horseradish.

Polish people subscribe torepparttar 125523 old Roman proverb, that “fish enjoys swimming.” Therefore consume this delicious, sophisticated dish with some well frozen vodka, or a glass of light white wine.

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Polish cooking (Operatic bigos, also known as hunters’ stew )

Written by Lechu

Continued from page 1

Cook slowly, mix frequently, for at least three hours. From time to time add some red wine, to replenish water that evaporated.

Typically, for each glass of added wine,repparttar cook drinks two glasses. Under these conditions after a while we are ready to start singing operatic arias. Traditionally, sopranos sing an aria from “Halka”, by Polish composer, Stanislaw Moniuszko: “Inrepparttar 125507 morning sun…” Mezzo-sopranos, like Ola, often chooserepparttar 125508 aria of Hedwig, from “The Haunted Manor” byrepparttar 125509 same composer, “I am running, and listening torepparttar 125510 forests…” Since there are no bigos’ arias available for altos, they are entitled to some extra wine instead. Tenors are known for their preferences forrepparttar 125511 aria “La donna e mobile…” from “Rigoletto” by Giuseppe Verdi, baritones preferrepparttar 125512 polonaise aria from “The Haunted Manor” by Moniuszko – “One of my daughters, who will give her heart…”, whilerepparttar 125513 basses are recommended not to sing while cooking, since very low voices are known to turn bigos sour. If after completing of several arias,repparttar 125514 bigos is still not ready we may invite other family members, friends or household pets to practice dances from (preferably) Polish operas. Dogs are known to enjoy mazurkas, while cats definitely prefer polonaises. Birds do not enjoy dancing. If we have any household birds, we may consider them as a delicious addition to our bigos, enriching its flavor.

Whilerepparttar 125515 bigos is cooking, we are stirring it from time to time, singing and dancing, but after a while we may feel tired of this operatic cooking. That means thatrepparttar 125516 process of operatic bigos making is complete. The next day, whenrepparttar 125517 bigos in our large pot has cooled down, and we are recovering from a hangover, it is time to transfer it to big jars, and keep refrigerated for at least two days. Bigos may be reheated several times. While bigos matures inrepparttar 125518 cold, we have time to expand our operatic repertoire to be ready to make another batch of operatic bigos.


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