Text 10840, 80 rader
Skriven 2007-01-23 00:11:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Turkey 2
====================
 -=> On 01-21-07  19:58,  Jim Weller <=-
 -=> spoke to All about Turkey 2 <=-

 JW> I'm soliciting more ideas. I have several pounds to go!

  Well, there is this recipe coming back home to you:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bigos
 Categories: Poland, Vegetable, Stew, Sausage, Beef
      Yield: 1 Servings
 
      1    Text file
 
  Bigos is better than ambrosia.  It's a seriously tasty cabbage-and-
  meat dish, a winter warmer.  You could get a fair rendering along the
  following lines (quantities are for feeding about 6 polite people, or
  one hungry Stefek twice...)
  
  Start with a medium-to-large size fresh white cabbage, quarter it, cut
  out the centre stalk (and munch it idly as you prepare the dish
  itself), then shred the cabbage FINELY (strips about 3-5mm wide).  The
  volume of cabbage thus created will tax the capacity of your largest
  pan, but it will boil down.  Boil not much (1pt, say) water in said
  pan, add salt and (important, this) vinegar (wine vinegar by choice,
  try not to use British malt vinegar, which is lovely on chips (=US
  fries) but is a little overpowering in this dish) and boil/steam said
  shredded cabbage therein. Keep it covered, check it's not boiling dry;
  add a good long squeeze of concentrated tomato paste or a liquidized
  tin of toms. Add in one large jar of shop- (store-) bought sauerkraut;
  depending on how vinegary it is, you may prefer to pop it into a sieve
  and rinse it lightly through before adding it to the pot. If you can
  manage to beg, steal or borrow a few dried mushrooms (again, I mean
  the Real Thing, not the cavegrown white bland things) so much the
  better: soak them in some boiled water for a few minutes, cut them up
  fine, and add them. A couple of pinches of caraway seed might find
  their way in too.
  
  Now you'll be letting the cabbage simmer gently for an hour or so
  while you prepare the meat.  You'll want a mixture of various meats,
  all cut into sub-bitesize pieces.  As your main meat I'd take one or
  two varieties of good Polish (or Polish-style) sausage, about 1.5lbs;
  you can also add smaller quantities of good beef or pork, which you
  cube and fry before throwing in. (Around Thanksgiving or Christmas,
  bigos is a fine way of using up leftover turkey and/or chicken, though
  chicken's a little bland.)  Once you've fried up the fresh meat and/or
  the sausage (kielbasa), chop up an onion or two into thin slices, fry
  it up in the pan you used for the meat, and add it to the pot.
  
  Add all the meat to the pot and let the flavors mingle and develop
  for another hour or more.  Watch it doesn't boil dry; add boiled water
  as needed. The liquid should almost-but-not-quite cover the
  boiled-down cabbage, which will by this time have shrunk to less
  frightening, though still substantial, proportions.  Eat with rye
  bread, lightly buttered; or with boiled potatoes. (Both give you
  something to soak up the sauce). Remember to save some for tomorrow:
  bigos is typically even better after one or two reheatings, as the
  flavors have had that much more time to develop.
  
  I post it again, without Stefek's permission, in memory of him and the
  good old s.c.p.
  
  Cheers,
  
  Dariusz Tatarski
  tatarski@medb.physics.utoronto.ca
  soc.culture.polish
  From: Jim Weller                      Date: 12-22-96
  Cooking
 
MMMMM


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