Polish Breakfast

I credit www.seriouseats.com  for the following blurb. My being Polish helped me gravitate to the site and understand why I have always liked sandwiches for breakfast. Not withstanding, why I love rye bread and open faced sandwiches? This is a fabulous web site for new and creative menus. Read and enjoy a new take on mornings.     Thank You Serious Eats!!!!!!!!!

     If you were to sneak peek into typical Polish home, let's say around 7 a.m., you probably wouldn't guess what country you were in. Bowls of milk and cereals, cups of white coffee or tea. Hello, food globalization! Let's be frank: In the morning, when you're always late for something, there's hardly any time to make a proper, full-option, deluxe kind of breakfast. But let's assume time has stopped for a moment and we have time to prepare a so-called typical Polish breakfast.

     Well, it would be something, I dare say! There would be hard-boiled eggs cut into halves with some mayo and copped chive on top. There would be cold cut meat (famous Polish dry sausage and ham), some curd cheese (au naturelle or with chopped chive and radish), some mature cheese, tomatoes and cucumbers, perfectly sliced and sprinkled with salt and pepper, jams and honey. And of course, bread. (A fried egg on top sounds good to me)

     Without bread you wouldn't get far. Poland has beautiful tradition of rye bread, made with a starter, which isn't too puffy and too foamy—it's full bodied, a bit salty, a bit chewy, and moist, staying fresh for few days. Well, at least perfect, traditionally made bread should be like that. And luckily, after some years of downturn, small bakeries are returning to their roots and you can find small local stores with this bread.

     But, coming back to breakfast — with all those goodies standing on table one would make "kanapki." Kanapki could be translated into "sandwiches," but those typically breakfast-ish and Polish are open sandwiches, made of a buttered slice of bread, some salad, meat, cheese, and maybe some mayo, cucumber, and tomato. Maybe some more mayo? Sure do:-).

     It might sound strange, but making kanapki, with perfectly spaced slices of radishes or cucumber, building one level after another is really a pleasure and great opportunity to talk and spend some time together. After eggs (eaten separately or on kanapki) you would finish with slices of bread or challach (yes, it's is a typical sweet bread here) with butter and jam or honey. Or, if the breakfast is more festive, with a slice of yesterday's cake (so without any doubts you could bake a new one after the breakfast ;-)

     As a drink you would help yourself to some tea (quite common here is black tea with lemon and sugar, but green is becoming more and more popular). Coffee would be drunk with the sweets or after the whole breakfast. One digression to sandwiches or kanapki: When preparing lunch (called "second breakfast" here) for school kids or some food for a trip, you would make a closed sandwich, some cold cuts between two slices of bread.

Sounds good, right?

Chicken and Shrimp....South African Way

I always love submissions. I wish I could be at every meal but I can't. My friends are very talented and like to share their attempts with others.  Today Chef 's Barb and Jim try something new. Tonight is South African. Enjoy, Here is where we begin...............

Hi V!


A few pics from last night and some commentary. The meal was yummie and started as follows.

After lunch out last week with my friend, who moved here over 35 years ago from South Africa, we decided to pattern one of our Friday night dinners after our wonderful lunch. One of the owners of the restaurant we went to was originally from South Africa as well and the sauces for the food that they served was Piri-Piri. The Piri-Piri ranged from Medium to Extra Hot and the level of heat is based on the quantity of African Birdseye Chili Pepper in each. Rene, my friend, purchased the medium and the hot to serve with the grilled shrimp and chicken. We also had a remoulade sauce (as they did in the restaurant) for those looking for a less seasoned sauce.

Yellow Rice with White Raisins, flavored with a cinnamon stick, tumeric and sugar from Rene’s cookbook – Cooking the South African Way.
The Shrimp, seasoned with a dusting of Emeril’s BAM!

Roasted Green Beans with Parmesan.

Jim, slicing grilled chicken breasts.

Franklin, Filling his plate!!!! 

My dear friend from South Africa that provides the

sauces, the shrimp and the inspiration for the evening!

The end – Deep Dish Peaches and Cream Pie.

Chef Deb and an impressive dinner

As you all know, I try my best to share the items contributed to me. Chef Deb is fearless and soooo talented in entertaining her guests. She is not afraid to experiment. Her biggest challenge might be Chef Pete'. He is an interesting ingredient. The story as presented by Chef P' goes as follows:

Six travelers celebrate cena at Buck Run.

On a dark notte in August....they enter through

 the Italian Pergola.....

Chef Deb goes healthy w/ Croatian tomato/ avocado insalata,
 served on the Mango wood table.

Debating whether dropping in on

friends unannounced is rude.... or just spontaneous fun.

'Sugar Pants' goes all in with the plating of her Spanish Solemio & Balsamic Glaze drizzle.

Chef Pete' seared the steaks on the grill & then forgot to check on them. Adjectives: charred or burned/ dry, were seriously debated. Fortunately, none of the guests minded, or else the evening could have taken a turn.....

Dolce....'Perfect Pear Crisp' a wonder for the taste buds. Also a wonder, as to why it did not 'gel' as expected (the jury is still out).

I buoni amici, buona conversazione, e parlare di viaggi, piuttosto una serata.

Buona Sera....Caio,
               from Chef Deb's secretary
                                                   P'

A Tapas evening to start

V,
I got invited out to dinner by a mystery lady. Oh Mojito's! Cervezas.... then the Ensalada de Palmito & followed by The Solemio Tenderlion de tapas! V, we knew you would love the Plating as much as the food.

Then the Comfy Cow..... sugar attack!

Then stopping off at Westport Whiskey and Wine for The Yard Dog.

One last thought for the evening.....

Sincerely Committed,
Chef Pete'"

Well That's. Just. Peachy.

I just looked at a blog from my wifes niece. I found it very funny and instructional about how to jar peaches. I wanted to share it with you.

Funny Things are Everywhere: Well That's. Just. Peachy.: "One of my latest obsessions this past year is becoming more aware of what I eat. No, I'm not talking about dieting. I'm talking about food t..."..............