Jun. 2nd, 2009 07:56 pm
Jak matka gotowała
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muckefuckThe challenge: Using up the spendy imported meats (sujuk, smoked bacon) I bought last time I made dinner before they went off. Admittedly, as challenges go, it's not much of one.
The solution: Stew! Specifically bigos. Well, The best of Polish cooking calls it "gęsta potrawka myśliwska" (lit. "thick ragout hunter-style") or "Hunter's Stew", but it's pretty clear from the ingredients--sauerkraut, sausage, leftover meat, mushrooms, wine, etc.--that that's nothing more than a fancy-shmancy name for the Polish national dish.
The substitutions: The most obvious is the sausage, of course: Bosnian and made of beef rather than Polish and made of pork. But the balance of the meat is leftovers from the Sunday joint of pork, so I think we're in the clear. (Certainly, the laws of trefut are being rigidly adhered to.)![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
monshu marinated and braised that in wine, so I just used the sauce (thinned with a little boughten vegetable stock) in place of the red wine and bouillon called for in the recipe. I also left out the the fresh cabbage, since I'm not a fan, but now it occurs to me that they could've meant red cabbage as well as white and that would've provided an inviting contrast. Oh well.
The results: We won't know until at least tomorrow since the recipe calls for me to stew it a couple hours tonight, then refrigerate it and reheat tomorrow. Descriptions of bigos say that it peaks on the third day, so it may take even longer to form an educated verdict.
The solution: Stew! Specifically bigos. Well, The best of Polish cooking calls it "gęsta potrawka myśliwska" (lit. "thick ragout hunter-style") or "Hunter's Stew", but it's pretty clear from the ingredients--sauerkraut, sausage, leftover meat, mushrooms, wine, etc.--that that's nothing more than a fancy-shmancy name for the Polish national dish.
The substitutions: The most obvious is the sausage, of course: Bosnian and made of beef rather than Polish and made of pork. But the balance of the meat is leftovers from the Sunday joint of pork, so I think we're in the clear. (Certainly, the laws of trefut are being rigidly adhered to.)
monshu marinated and braised that in wine, so I just used the sauce (thinned with a little boughten vegetable stock) in place of the red wine and bouillon called for in the recipe. I also left out the the fresh cabbage, since I'm not a fan, but now it occurs to me that they could've meant red cabbage as well as white and that would've provided an inviting contrast. Oh well.The results: We won't know until at least tomorrow since the recipe calls for me to stew it a couple hours tonight, then refrigerate it and reheat tomorrow. Descriptions of bigos say that it peaks on the third day, so it may take even longer to form an educated verdict.
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