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Post by Jaga on Nov 23, 2005 8:00:02 GMT -7
Guys,
if you have any more recipes to post please let me know!
I would post it with a pleasure
Just make sure this is your recipe, not something which is quoted word after word from the cookbook
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franek80
Cosmopolitan
From Sea To Shining Sea
Posts: 875
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Post by franek80 on Dec 5, 2005 13:11:46 GMT -7
OK JAGA HERE GOES. This is a recipe for Wigilia. Grzybi Borscht. I have never seen this outside of my family,but as long as i can remember we made this at Christmas eve. I may not be able to describe it for you because I cook and bake like my Mother.. We never measure anything.. We can tell when its right
About two quarts of water ( more or less ) depends on the amount off mushrooms (Imported from Poland ) Dried
Rinse mushrooms in cold water immerse mushrooms in the water over night the next day boil the mushrooms.. using the same water Simmer until mushrooms are soft add about a cuo of sour cream,milk,and a couple tablespoons of flour,to form a paste add to the soup and mix well ( the soup will turn brown ) This is good. simmer Add minute amounts of vinegar to taste
Using the same recipe you can make white Borscht instead of mushrooms you use a ring of fresh Polish sausage.. But here the soiup will come out white ( Food for the Gods)
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lily
Freshman Pole
Posts: 45
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Post by lily on Dec 5, 2005 15:21:21 GMT -7
franko.......lily here.............THANK YOU SO KINDLY FOR THIS RECIPE...............MY HUSBAND AND I ATE THIS DISH AT LEAST TWICE A WEEK FOR SIX WEEKS IN POLAND LAST YEAR............ALSO THE ONE WITH KIELBASA..................WE ALWAYS WONDERED HOW TO MAKE THIS..........
CAN ANYONE TELL US HOW TO BUY THE POLISH DRIED MUSHROOMS OVER THE WEB.......WHICH COMPANY OR STORE.
LILY
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franek80
Cosmopolitan
From Sea To Shining Sea
Posts: 875
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Post by franek80 on Dec 5, 2005 16:39:30 GMT -7
LILY Go into Polish art center in Hamtramck All kinds of dried imported mushrooms
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franek80
Cosmopolitan
From Sea To Shining Sea
Posts: 875
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Post by franek80 on Dec 5, 2005 16:42:37 GMT -7
LILY On the white borsct if sausage is not available you can use pork chops or spare ribs
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lily
Freshman Pole
Posts: 45
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Post by lily on Dec 5, 2005 18:32:30 GMT -7
franko...lily here
How do I get into Polish Art Center in Hamtramick...................what is their web page or email address - is this a grocery store???
lily
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nancy
European
Posts: 2,144
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Post by nancy on Dec 5, 2005 19:02:03 GMT -7
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Post by Jaga on Dec 5, 2005 19:23:50 GMT -7
OK JAGA HERE GOES. This is a recipe for Wigilia. Grzybi Borscht. I have never seen this outside of my family,but as long as i can remember we made this at Christmas eve. I may not be able to describe it for you because I cook and bake like my Mother.. We never measure anything.. We can tell when its right About two quarts of water ( more or less ) depends on the amount off mushrooms (Imported from Poland ) Dried Rinse mushrooms in cold water immerse mushrooms in the water over night the next day boil the mushrooms.. using the same water Simmer until mushrooms are soft add about a cuo of sour cream,milk,and a couple tablespoons of flour,to form a paste add to the soup and mix well ( the soup will turn brown ) This is good. simmer Add minute amounts of vinegar to taste Using the same recipe you can make white Borscht instead of mushrooms you use a ring of fresh Polish sausage.. But here the soiup will come out white ( Food for the Gods) Frank, thanks so much I would post it as soon as I will be able to - or maybe Nancy would do it?
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franek80
Cosmopolitan
From Sea To Shining Sea
Posts: 875
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Post by franek80 on Dec 6, 2005 11:42:01 GMT -7
Would anyone be interested in a babka recipe
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franek80
Cosmopolitan
From Sea To Shining Sea
Posts: 875
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Post by franek80 on Dec 6, 2005 12:23:16 GMT -7
BABKA BY FRANEK
This is going to be tough because Mom and I never measure,We eyeball it.
One cup of milk,scald. turn off of heater. Add one stick of butter and about a handful of raisins Put aside and allow to cool to luke warm
To a 1/4 cup of water,add two pkgs of quick rise yeast..Make sure that it is fresh.. The water has to be luke warm.. Too hot will kill the yeast.. Put the yeast aside and allow to spoof
Six eggs and about 1/2 cup of sugar..Whip well. I dont like my Babka too sweet
To the egg and sugar you add about 5,milk and yeast cups of flour Make sure the milk is only luke warm TOO HOT WILL KILL THE YEAST The raisins go in with the milk and butter
Optional the zest from an orange or two depending on taste, I recommend one
This is all placed in a bowl ( I use a Kitchen Aid Mixer with a kneading paddle.. Recommended
Knead the dough to the right texture adding milk or flour Dough should be a little sticky
In the Elec mixer knead until the dough is smooth and silky About twenty minutes
By hand about 35 minutes
When kneaded place into a greased bowl out of the draft a warm spot but not hot
After it rises..About one hour until double in size..The room temprature will govern this.
After it doubles in size dump it on a floured table and shape to a tube pan
Brush the top with egg wash and allow to rise again As the dough is placed in a bowl,cover with a towel
Bake at 350 degrees for about an hour Testing after 50 minute
OULLLLA! Any one for Babka
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franek80
Cosmopolitan
From Sea To Shining Sea
Posts: 875
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Post by franek80 on Dec 6, 2005 12:26:17 GMT -7
OOPPPS that is 5 cups of flour
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nancy
European
Posts: 2,144
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Post by nancy on Dec 6, 2005 13:49:11 GMT -7
thanks Frank, I will prepare some web articles with your recipes ....
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Post by suzanne on Dec 6, 2005 14:49:20 GMT -7
The Babka sounds delicious. Nothing like good homemade, yeasty bread! Just curious: When the yeast soaks in water to proof, do you have to add sugar to it to help it proof, or is the water enough? Most bread recipes I've seen will recommend 1 tsp. of sugar.
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Post by Jaga on Dec 6, 2005 21:35:22 GMT -7
Franek,
sure, we definitively need babka recipe, what about some good images of babka? Woudl you do some pictures?
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franek80
Cosmopolitan
From Sea To Shining Sea
Posts: 875
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Post by franek80 on Dec 7, 2005 12:25:25 GMT -7
Jaga I sent some images of Babka to Nancy to post.. For some reason I cannot post on my own. Nancy is like a Mother Hen to me..Dont know what I would do with out .She looks out for Franus
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