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From Polish Country House Kitchen's Hunter's Stew (Bigos)

Kate Williams 3 comments

Bigos, or traditional Polish Hunter's Stew, is one of those homey recipes that changes from home to home. In fact, in From A Polish Country House Kitchen, Anne Applebaum and Danielle Crittenden describe the stew as Poland's version of chili—long stewed meat with a suggestion of vegetable served with thick rustic bread. Their take blends pork, venison, beef, veal, and sausage with cabbage, sauerkraut, and mushrooms for a no-nonsense, take-no-prisoners, hearty meal for the meatiest of meat lovers. In other words, it's an awesome addition to your late winter repertoire. More

From A Polish Country House Kitchen's Red Cabbage with Cranberries

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Braised cabbage is like the nerdy younger brother to hip fried Brussels sprouts or effortlessly cool kale caesar salad. Grassy and cruciferous like its siblings, cabbage is simply bigger, bulkier, and (often) less flavorful. But if cabbage is prepared as it is in Anne Applebaum and Danielle Crittenden's From A Polish Country House Kitchen, it has a chance at popularity. First chop a head of the red stuff into rough pieces, then send it on a trip in a red wine sauce. Once tender, finish the cabbage with silky burre mane (butter and flour mixture), and dot it with tart dried cranberries for a vibrant, silky side dish that can go toe to toe with the cool kids. More

From A Polish Country House Kitchen's Red Cabbage with Cranberries

Serious Eats Kate Williams 2 comments

Braised cabbage is like the nerdy younger brother to the now hip fried brussels sprouts or effortlessly cool kale caesar salad. Grassy and cruciferous like its siblings, cabbage is simply bigger, bulkier, and (often) less flavorful. But if cabbage is prepared as it is in Anne Applebaum and Danielle Crittenden's From A Polish Country House Kitchen, it has a chance at popularity. More

From a Polish Country House Kitchen's Twice-Cooked Wild Mushrooms

Kate Williams 2 comments

During foraging season, mushrooms appear on the Polish table in many forms. They can be sauteed, pickled, and simmered into soups. These Twice-Cooked Wild Mushrooms present a unique technique: the 'shrooms are first boiled basically to smithereens. Once totally tender, they take a trip to a skillet with butter, onions, and dill to become even more silky smooth before being finished with sour cream. More

From A Polish Country House Kitchen's Twice-Cooked Wild Mushrooms

Serious Eats Kate Williams Post a comment

During foraging season, mushrooms appear on the Polish table in many forms. They can be sauteed, pickled, and simmered into soups. These Twice-Cooked Wild Mushrooms present a unique technique: the 'shrooms are first boiled basically to smithereens. Once totally tender, they take a trip to a skillet with butter, onions, and dill to become even more silky smooth before being finished with sour cream. More

From A Polish Country House Kitchen's Barszcz (aka Borscht)

Kate Williams 3 comments

When I think of Eastern European cuisine I think of pierogi (coming later this week) and I think of barszcz (also spelled borscht). After simmering a multitudinous concoction of beets, carrots, celery root, leeks, onions, garlic, and beef bones in several cups of water until rich in color and deep in earthy flavor, the entire contents of the pot are strained out. More

'From A Polish Country House Kitchen's Barszcz

Serious Eats Kate Williams 1 comment

When I think of Eastern European cuisine I think of pierogi (coming later this week) and I think of barszcz (also spelled borscht). Barszcz is seen in many iterations throughout Poland, Russia, and Ukraine; sometimes it is thick with pieces of beet and shreds of beef, sometimes the soup blushes with sour cream, and other times it it served crystal clear. The traditional Polish version in Anne Applebaum and Danielle Crittenden's From A Polish Country House Kitchen is that of the third type. After simmering a multitudinous concoction of beets, carrots, celery root, leeks, onions, garlic, and beef bones in several cups of water until rich in color and deep in earthy flavor, the entire contents of the pot are strained out. The soup is then served simply with a squeeze of lemon and a dollop of sour cream. More

Cook the Book: 'From A Polish Country House Kitchen'

Kate Williams Closed

Eastern European cuisine often gets a bad rap. Even authors Anne Applebaum and Danielle Crittenden admitted to receiving funny looks and giggles from friends when discussing their work on their new cookbook From A Polish Country House Kitchen. After all, how many recipes for potatoes and cabbage can you write? As it turns out, Polish food, in particular, can be as vibrant and fresh as any other regional cuisine. With recipes ranging from the classic barszcz and pierogi to elegant tartares and tarts, there are plenty of Polish dishes you should get excited about. Win your copy here! More

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