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Post by valpomike on Jan 27, 2008 7:42:05 GMT -7
jj,
Do you know what Kuropatwa w grzybach lesnych is, and how to make it? I hope I spelled it correct. Did I? Is this hard to make, and how long does it take? Do the items you use, cost a lot? Please let us know.
Livia,
We may need your help on this one, if you would.
Michael Dabrowski
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Post by valpomike on Jan 27, 2008 7:44:28 GMT -7
jj,
We don't ever use canned beans. But we make several types. The ones I like best are the ones I talked of.
Michael Dabrowski
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Post by justjohn on Jan 27, 2008 8:47:45 GMT -7
jj, Do you know what Kuropatwa w grzybach lesnych is, and how to make it? I hope I spelled it correct. Did I? Is this hard to make, and how long does it take? Do the items you use, cost a lot? Please let us know. Livia, We may need your help on this one, if you would. Michael Dabrowski Mike, It roughly translates to 'Partridge on Mushroom Leśnych' I can't find a word for leśnych. Anyone can help?
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Post by kaima on Jan 27, 2008 9:37:27 GMT -7
Mike, It roughly translates to 'Partridge on Mushroom Leśnych' I can't find a word for leśnych. Anyone can help? John, For entertainment as much as for anything else, how about this Slovak saying it is "Partridge on a mushroom Forest bed". Now we weill have to wait for a Pole to tell us the correct answer! Kai with a forester cousin who is (naturally!) a good cook.
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Post by livia on Jan 27, 2008 11:49:35 GMT -7
Mike, It roughly translates to 'Partridge on Mushroom Leśnych' I can't find a word for leśnych. Anyone can help? John, For entertainment as much as for anything else, how about this Slovak saying it is "Partridge on a mushroom Forest bed". Now we weill have to wait for a Pole to tell us the correct answer! Kai with a forester cousin who is (naturally!) a good cook. That's the correct answer ;D ;D ;D Grzyby leśne literally means mushrooms of the forest.
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Post by valpomike on Jan 27, 2008 12:52:52 GMT -7
Livia,
Is it good, and how do you make it? Please tell us more.
Michael Dabrowski
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Post by livia on Jan 27, 2008 14:45:33 GMT -7
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Post by justjohn on Jan 27, 2008 15:04:23 GMT -7
Liviqa, How about the Mazovian way? Since you prepare this every other day you should have a good recipe. Where do you keep your partridges?
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Post by livia on Jan 27, 2008 15:13:43 GMT -7
Liviqa, How about the Mazovian way? Since you prepare this every other day you should have a good recipe. Where do you keep your partridges? Ok. Pehaps the joke was wrong. So now, I am dead serious. In Poland partridges are very rare, extremely rare dish. I don't remember ever having them. I just think I've been overrated as a cook. I regret for the misunderstanding.
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Post by hollister on Jan 27, 2008 15:23:58 GMT -7
I just assumed Livia kept her partridges in a Pear Tree!
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Post by rdywenur on Jan 27, 2008 15:28:23 GMT -7
I was thinking the same thing unless he flew over the cukoo's nest. (Or on the bus singing "Come On Get Happy")
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Post by justjohn on Oct 16, 2010 9:32:34 GMT -7
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. A update on the type of beans to use.The last few batches of baked beans we made involved Soldier Beans. They are grown locally in Maine but I don't know where else. It has the best flavor by far from all the other beans people use. Just took a egg custard pie out of the oven. Gosh it smells good. Have to let it sit till company comes. We have a young lady visiting that is a vegetarian. Sooo, for tonight, we will have Tuscan white bean soup and vegetarian lasagna followed by custard pie.
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Post by justjohn on Mar 9, 2011 10:17:31 GMT -7
Okay here is what I came up with so far. www.fasolex.pl/fasola.html (hit the English button) the jas was throwing me at first and now it makes more sense in that I believe they were refering to "white bean" fasoli = bean jas short for jasne (or light or white) So from the foto it might be a pinto, butter bean, white kidney bean. What does this bean look like to you. Recipes I came across on the Polsih sites were can of fasoli jas so white beans here are butter or kidney. I think the pinto have specks. if you do google and then imges you come up with quicker and faster hits to view. (we aren't lookking for text...first a photo then a text to match it) In my Polsih Heitage Cookbook all the recipes call for a navy bean. If you enter navy bean in google and then click on images they all look like white beans...maybe that is our answer. I believe the bean is a cannelloni bean. Maybe Poland's Italian Queen Bona Sforza introduced them into Poland as she did many other Italian foods. The larger ones appear to be 'Big Lima'.
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Post by Jaga on Mar 9, 2011 11:21:01 GMT -7
John, I did not realize that this thread about "fasola" is so interesting and I somehow overloooked it in the past. From my school years in Poland I remember two dishes with fasola (bean). The first one is so called "fasolka po bretonsku" "beans in Bretania way" here is the recipe: www.mojeprzepisy.pl/Przepis/fasolka_po_bretonsku/The exact translation is "beans made like in Brittany (the most westward part of France)" They consist of large beans (white beans) with bacon. I never liked it then in Poland, but maybe if I would try it again and add more spices, I will enjoy it now. Jas is a name of the big white bean. Probably the one used for the recipe above. The other dish with beans was "zupa fasolowa" - bean soup which is done usually from smaller so called dry bean: pl.wikipedia.org/wiki/Zupa_fasolowa
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Post by justjohn on Mar 10, 2011 4:12:47 GMT -7
Fasolka po bretońsku recipe - baked bean and meat stew Mr Bean is still very popular in Poland. I initially learnt the Polish word for bean, fasola, because it is called Jaś Fasola or John Bean and there were a few jokes made since my name is John and I come from England....I guess it was one of those jokes which did not translate well! Anyway I thought this dish was called 'beans in a British style' for ages because I mistranslated bretonsku and got really excited for some reason whenever it popped up. Breton beans are a more accurate translation and Bretons are a group associated more with France but do have a history intertwined with England (More information on Bretons). Furthermore baked beans are an integral part of British cuisine so I still have a right to get excited about this dish as a Polish version of what I had on toast, on jacket potatoes and part of fried breakfast for years. The Polish version has meat (usually pork, sausage-kielbasa, or bacon-Boczek) which adds an extra dimension of flavour and so is also known as a cheap meat and bean stew ideally suited for students. It is quite easy to get bored of the English baked beans on toast so this is a more flexible (and healthier) alternative. It is a good idea to make this in larger quantities, it can always be frozen. What you need Large white beans (A large pot full or around a kilogram, dry) Pork/bacon (boczek is fattier and gives more taste but you can use leaner pork) 3/4kg Polish sausage (kielbasa) 1/2kg Large onion (1) Tomato ketchup (2tbsp) Tomato paste (1 tbsp) Flour (2 tbsp) Vegeta (basically just a seasoning of different spices/herbs/vegetables) Salt and pepper, paprika, oregano What you do Soak the beans (dry sort) overnight in plenty of water. Throw away any beans that float on the surface Add generous amount of vegetta seasoning to the water and beans (keep same water that beans soaked in overnight). Bring to the boil, cover and simmer for about hour and half (do not overcook) To make the sauce dice the onion and brown in a large pan with some oil, vegeta spices, salt and pepper. Dice pork and add to pan with some more spices/seasoning and paprika. Stir and cook on low heat for 5mins or so depending on size of meat. Dice kielbasa, add to pan and stir. Leave on low heat for about 1/2 hour to 3/4 hour. Add extra water to prevent meat burning. Check beans by trying. Most likely need longer than sauce in pan. Take pan off heat after 3/4 hour and stir in ketchup and tomato paste (ensure after taking pan off heat) Add mixture in pan to beans and water in pot and stir thoroughly. Season to taste, add oregano (perhaps 1/2 tbsp). Thicken by mixing flour and water in cup and then adding to pot Cover and heat for 5 mins after thorough stir Serve with fresh bread
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