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

Written by Lechu

Operatic bigos, also known as hunters’ stew An outstanding meal Is bigos, because it is composed of vegetables. One takes shredded sour kraut Which according to a proverb, is mouthwatering Cooked in a pot, where it embraces The best, carefully selected pieces of meat. And it is cooked, until fully relieved Of its juices that spill over. (…)

Bigos was kept in pots. It’s hard to describe in words its wonderful taste, color, and marvelous flavor.

No other dish was awardedrepparttar unmistakable honor of being featured in our National Poem, “Thaddeus” by Adam Mickiewicz.

Understandably, at each Polish home bigos is served frequently. While at most homes women are in charge of cooking, men often take pride to make bigos. Maybe because it is believed to be even stronger in its properties thanrepparttar 125507 famous “Spanish fly”? Maybe our readers will share their stories on bigos with us?

We have our own secret recipes, and are skeptical aboutrepparttar 125508 quality and taste of bigos served at other people’s parties. And when we say that “somebody made bigos” we mean this person screwed things up.

In old times bigos was stored inrepparttar 125509 cold for weeks. Inrepparttar 125510 pre-McDonalds era bigos fed travelers on their lengthy trips. Atrepparttar 125511 end of a hunt bigos was a must. The most known varieties of bigos are called rascal’s, hunter’s and Lithuanian. Now we will learn from Alexandra (Ola) how to make an operatic version of bigos. The recipe is unique. So is its author.

Ola,repparttar 125512 mezzo-soprano, is sharing her busy time between forensic studies and operatic performances. Between these performances she always finds time to prepare bigos. She feels thatrepparttar 125513 meat is critical, since its variety in bigos provides her voice with its outstanding strength. It is also believed thatrepparttar 125514 cabbage is also important, since it allows Ola to reachrepparttar 125515 high “C” note. “C” comes fromrepparttar 125516 “C”abbage, of course.

Let’s go back to our operatic bigos. Take a large pot, really large since bigos has a tendency to spill over. Addrepparttar 125517 following torepparttar 125518 pot:

- meats, any amount, but typically around one pound each, of cubed pork and beef, floured, peppered and fried until golden. When available any game meat may also be added; - one pound of sliced Polish sausage; - three pounds of sour kraut (liquid discarded), briefly fried; - one head of white cabbage, shredded; - three sliced, golden fried onions; - two cups of water; - two small cans of tomato sauce; - salt, pepper, allspice, bay leaves.

Polish cooking, Mazurka pastry of the kings

Written by Lechu

Mazurka pastry ofrepparttar kings according to Jane...

The word “mazur” or “mazurka” has multiple meanings in Polish language. A person who lives in north-central Poland is called “Mazur.”

A subspecies of sparrow that prefers country living, as opposed to city living, is also called mazurka. Finally, we dancerepparttar 125506 mazurka, or at least listen to it. The melody of mazurka is even mentioned in our national poem ”Thaddeus” by Adam Mickiewicz, where Thaddeus (in a superb translation of Lech Papiez)

“With child’s delightrepparttar 125507 string he tears and Dabrowski’s mazurek hears”

However, at Easter time when we say “mazurka” we think “Easter pastry.” This name is used to describe a pie filled with dried fruit, preserves or almond paste.

Easter is an old holiday. Atrepparttar 125508 ecumenical council of Nice, in year 325 it was determined that Easter will fall onrepparttar 125509 first Sunday afterrepparttar 125510 first full moon inrepparttar 125511 Spring. It means that Easter may fall between March 22 and April 25. This holiday is preceded by 40 days of Lent. There is no doubt, members ofrepparttar 125512 Polish Club followrepparttar 125513 rules of Lent strictly.

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