With the barbecue season starting on Memorial Day weekend let me pitch in some Polish barbecue delights.

fire1This is one of my family favorites in the summer time and my mom loves it so much that she sometimes makes it on the gas stove in the kitchen. It does require one very specific component and that is the cast iron pot. I have a 4 quart iron pot but my mom has one that is 6 quarts. It’s originally made to prepare dishes for hunters in a bonfire after a hunting day.
I brought it with me from Poland (lucky me I didn’t have to carry it myself ;)) but you can prepare it in a cast iron pot on your stove, or on a cast iron Dutch oven that can be used in the fire, which you can find at a camping store.
This recipe has some basic veggie and meat ingredients. You can try adding some other veggies but I think that the simpler version is better in this case. My mom tried adding mushrooms and carrots once and the whole family voted against it. It just completely changed the taste. Just make sure that when you pick a sausage it’s a real pork sausage. Avoid all the turkey and beef mixes. More »

plate1Moving back to the Washington D.C. area doesn’t mean I will stop using maple syrup in cooking. I haven’t used it that often simply because I was never a big fan of maple.  I can say that now that I’m no longer in Canada J. They will not deport me for committing a maple crime. I actually think I got converted just around the end of our stay in Montreal but only thanks to the fact that I found the right syrup. I can finally say I LIKE it and it tastes magnificent. We brought some with us so I will definitely be cooking with maple syrup soon again. This recipe, however, it is something simple and fast that you can prepare for your family after you get home from work. You can marinade the pork overnight which will definitely bring up the flavors. More »

loin12This is a quick and low-calorie dinner that hides a lot of vegetables. It takes so little time to prepare that you can do it after coming back from work with almost no effort. So if you can’t think what you should make for dinner, this is a great idea to make a colorful and tasty dish. The best way to serve it with is mashed potatoes so here is my little trick on how to them with fewer calories.  No one will notice, and at the same time you will put more vegetables on your plate. More »

16. December 2013 · 2 comments · Categories: Pork · Tags: , , ,

loin2

This is definitely one of my favorite pork recipes. It’s a large serving so I would make it for special occasions with a few guests. And it just makes such a great presentation when ready that it doesn’t need much comment. All you will hear from your family and friends is mmmm and ahhhh.
I have brined the pork to make sure it will remain juicy throughout the whole cooking process. I’m also making a little chunky apple sauce so that you can serve the pork on a “cushion” of apples.
This is definitely a great recipe that I would recommend for the upcoming holidays. Pork and apples is the best marriage, and this one also goes perfectly with braised red cabbage with bacon and maple syrup. More »

27. September 2013 · 3 comments · Categories: Pork · Tags: , ,

plate
This is a very colorful dish, and just as the leaves change their color at this time of the year, this dish will only enhance the changes. Very often if I have no clue what to cook for dinner I reach for recipes that I know have been tested and will work out for sure.  This recipe was taken from America’s Test Kitchen and I must say that no matter how goofy the leading chefs are, they know what they are talking about. So here is a pork dinner recipe that will always work.

Many times people don’t want to cook pork because it’s very easy to overcook it and dry it out. I can’t agree more and it took me several attempts until I figured out the secret. It’s all about the brine. The best solution is always to brine the night before you plan your dinner, but even 30 minutes of brining while you’re prepping all the ingredients will make quite a difference. More »