Baked Beans - - « Thread Started on Jan 22, 2008, 10:19am »
Hi Folks,
Just was wondering if there is any type of baked bean food originating in Poland?
Here in New England we have New England style baked beans or Boston baked beans.
These beans are usually Navy Beans, or White Northern, otherwise known as Great Northern.
Our beans are baked with salt pork, onion, molasses, powdered mustard, brown sugar or maple syrup. Saturday night dinners usually consist of baked beans, brown molasses bread, hot dogs and cottage cheese. this is great with a good glass of wine.
Today I feel creative so I AM GOING TO COOK GOLABKI.
Re: Baked Beans - - « Reply #4 on Jan 22, 2008, 11:25am »
Quote:
Hi Folks,
Just was wondering if there is any type of baked bean food originating in Poland? Here in New England we have New England style baked beans or Boston baked beans.
These beans are usually Navy Beans, or White Northern, otherwise known as Great Northern.
Our beans are baked with salt pork, onion, molasses, powdered mustard, brown sugar or maple syrup. Saturday night dinners usually consist of baked beans, brown molasses bread, hot dogs and cottage cheese. this is great with a good glass of wine.
Today I feel creative so I AM GOING TO COOK GOLABKI.
Hi JJ (is it correct to use JJ, JJ? )
What leafs do you use for your gołąbki?
The beans. White huge beans are the most popular for this dish. Boiled with boczek wędzony (something very similar to bacon but not quite the same)
plus
kiełbasa, tomato przecier (?? don't know English word - just a tomato sauce passata type) or tomato concentrate (which is the same but dehydrated), sugar, pepper, sweet and hot paprika, one (1) spoon of flour and a lot of marjoran (main spice here)
Re: Baked Beans - - « Reply #5 on Jan 22, 2008, 1:57pm »
Livia,
JJ or John or Janek or anythintg else you want to call me. You ought to hear what my wife calls me.
I use cabbage leafs. Right now it is boiling and I take each leaf off as it becomes pliable.
For the meat I prepare it thus:
Equal parts of ground veal, pork and beef. Usually one pound each.
Three eggs, one cup of rice cooked, salt and pepper, line bottom of dutch oven with salt pork, roll golabki's, place in dutch oven, mix tomatoe juice and chicken stock to fill, sometimes I use Mrs. T's bloody Mary mix for the spices, and cook on low heat until you can't stand it anymore.
Re: Baked Beans - - « Reply #8 on Jan 22, 2008, 3:26pm »
Quote:
Quote:
Hi Folks,
Just was wondering if there is any type of baked bean food originating in Poland? Here in New England we have New England style baked beans or Boston baked beans.
These beans are usually Navy Beans, or White Northern, otherwise known as Great Northern.
Our beans are baked with salt pork, onion, molasses, powdered mustard, brown sugar or maple syrup. Saturday night dinners usually consist of baked beans, brown molasses bread, hot dogs and cottage cheese. this is great with a good glass of wine.
Today I feel creative so I AM GOING TO COOK GOLABKI.
Hi JJ (is it correct to use JJ, JJ? )
What leafs do you use for your gołąbki?
The beans. White huge beans are the most popular for this dish. Boiled with boczek wędzony (something very similar to bacon but not quite the same)
plus
kiełbasa, tomato przecier (?? don't know English word - just a tomato sauce passata type) or tomato concentrate (which is the same but dehydrated), sugar, pepper, sweet and hot paprika, one (1) spoon of flour and a lot of marjoran (main spice here)
Best served with bread
Those large white beans are not Lima Beans are they?
The pork appears to be a smoked pork and the sauce I think would be a tomato paste. Looks good. How do you prepare this?
Re: Baked Beans - - « Reply #11 on Jan 23, 2008, 5:36am »
Quote:
Livia,
JJ or John or Janek or anythintg else you want to call me. You ought to hear what my wife calls me.
I use cabbage leafs. Right now it is boiling and I take each leaf off as it becomes pliable.
For the meat I prepare it thus:
Equal parts of ground veal, pork and beef. Usually one pound each.
Three eggs, one cup of rice cooked, salt and pepper, line bottom of dutch oven with salt pork, roll golabki's, place in dutch oven, mix tomatoe juice and chicken stock to fill, sometimes I use Mrs. T's bloody Mary mix for the spices, and cook on low heat until you can't stand it anymore.
Gosh, it's good to like to eat!!!!!
JJ and all.... a wonderful trick that I have learned for the cabbage leaves. First put the whole head of cabbage in the freezer for 24 hours. The day you want to use the cabbage, take it out and let it thaw. Peel the leaves off the head. The leaves come off the head with no problems. You can get many more leaves off the head if you freeze it first. The freezing action breaks down the stiffness of the leaves and does not alter the taste any at all. oh by the way-we always called stuffed cabbage gwumpkie. For extra flavor, using of using tomato sauce, I will use a can of V8 juice If there is any cabbage & liquid left over, it makes a wonderful soup too.
Joined: Nov 2005 Gender: Female Posts: 4,369 Location: NY
Re: Baked Beans - - « Reply #12 on Jan 23, 2008, 8:01am »
Joyce.....stuffed cabbage in Polish is Gołąbki or (golumpki) but phoenetically would be pronounced as you said you called it " gwumpkie". In Polish the L has a slash through it and it is pronounced as w.
The freezing of the cabbage is an interesting concept. So after you remove the leaves do you still parboil them or just use a raw leaf. I am wondering if this would alter the way I am used to my golumpki to taste in the final result. Are the leaves pliable enough to work with in raw state.
I am amazed at the different ways each person has for making theirs. Mine I like my cabbage to be steamed and fork tender in the cooking process and not floating in sauce. I call it dry although there is nothing dry about them. They are just each individual and not soupy tasting inside. This is how my mom always made them and I guess we are just used to what we grew up with.
Life is an endless struggle full of frustrations and challenges, but eventually you find a hair stylist you like.
livia Guest
Re: Baked Beans - - « Reply #13 on Jan 23, 2008, 8:12am »
Quote:
Those large white beans are not Lima Beans are they? The pork appears to be a smoked pork and the sauce I think would be a tomato paste. Looks good. How do you prepare this?
JJ, the Polish name of this type of beans is "Jaś" (Johnny in translation ) I was unable to find an English name or even the Latin formal name. I put the beans into water for a night. On the next they I boil them in new water. When almost soft and ready I change the water again. This is good for making the dish less controversive when few hours pass after it is eaten. I cut the smoked boczek into cubes of 0,5 cm and fry it with a small addition of onion. The same with kiełbasa. The fat that went out of these shouldn't be added to the main pot, the dish is heavy even without it. Then I add tomato paste and spices and boil until the beans are soft.
Did you or Joyce or Chris or anyone ever do gołąbki using the leafs of spinach or grapavine?
Joined: Nov 2005 Gender: Female Posts: 4,369 Location: NY
Re: Baked Beans - - « Reply #14 on Jan 23, 2008, 8:28am »
Livia...I only know grape leaves but not as a golumpki although they are rolled the same and have rice and lamb inside and flavoured more with nutmeg...They are Greek and called Dolmades (Syrian and Lebaneese make similar). Where I grew up we had many Greek, Syrian Lebaneese and mostly Italians so I grew up eposed to these foods more than Polish foods. Never heard of usuing the spinach (which is one of my favorite veggies)
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