Stuffed Peppers

Four colorful peppers and an heirloom tomato provided the inspiration for this recipe.

I stole the recipe for the filling from my grandmother, who used the same in her Golabkis. 

I stole the idea for cutting the peppers lengthwise from Chef John, who opines that this is a much better way to serve this dish as it "improves the meat to pepper ratio."  It also provides twice as many servings from your peppers...

The idea for topping off the dish with a slice of vine ripened heirloom tomato with parmesan cheese came from the Tomato itself - As I was thinking of how to finish the dish, I noticed it proudly sitting on the counter.  I think I actually heard it say "You've got to work me into this Dish!"

Prep Time:  20 Minutes

Cook Time:  1 Hour and 15 Minutes

Servings:  8

Ingredients:

Four large peppers - any color

1 pound of "Meatloaf Mix" ground meat - Beef, Pork, and Veal

1 onion chopped fine

1/4 teaspoon poultry seasoning

1/2 cup partially cooked rice (or) 1 cup fully cooked barley

1 egg

1-1/2 cups freshly shredded Parmigiano-Reggiano cheese, Divided

1 tablespoon butter

salt and pepper

2 to 3 cups of Homemade marinara sauce 

Method:

• Partially Cook the rice and then immediately cool - about 8 minutes.
• Cut the peppers in half and discard the stem, seeds, and any large ribs.
• Saute the onion in the butter until softened and slightly carmelized, let cool.
• Poor the marinara into the bottom of a large deep casserole dish.
• Combine the cooled onions, meat, egg, rice, seasoning, and 1 cup of the cheese.
• Preheat the oven to 375 degrees F.
• Evenly divide the meat mixture amongst the peppers.  It is OK if the filling goes a little  beyond the boundaries of the pepper - the egg in the filling will keep that under control as it bakes.

• Place the peppers into casserole dish and top each with a 1/4" thick slice of tomato
• Evenly divide the rest of the cheese and place atop each tomato
• Garnish cheese with freshly chopped parsley
• Cover with foil and bake for 45 minutes.  Remove foil and bake uncovered for another 20-30 minutes, or until the peppers are very tender and the cheese is golden brown.
• Let rest for 10 minutes or so and then serve.

Recipe Links:

Here is a video recipe from Chef John where I got the idea for cutting the peppers lengthwise.

Here is another non-video version of the same recipe.

And, of course, here's a link to the original golabki recipe.

Mama's Mothers' Meatballs

Recently, when doing some research for my Golabki recipe, I discovered a great blog featuring traditional Polish recipes from right in the heart of America.  I quickly became a follower, as you should too.

Polish Mama on the Prairie seems to have a lot of fun in her kitchen, online, and, I am assuming, with everything she does.  Well this approach to things is contagious, so I had to jump in...

This recipe is very simple, very Polish, and VERY DELICIOUS!

Each meatball is about 2 ounces, so two of them is a good serving size.  

Instead of the traditional peas and mashed potatoes,  I served mine with sides of Soybeans and Cauliflower Mashed Potatoes and of course the requisite Polish Dill Sauce.

Recipe Links:

Here is the original recipe.

Here's the Foodista (namesake) version.

In case you missed it, the Polish Dill Sauce.

Golabki

Last weekend, when going through my pile of recipes and deciding what to make, I stumbled upon this copy of a recipe from my Babcia's cupboard...

Golabki, pronounced "Go-Womp-Kee", similar to Pierogi "Per-Oh-Gee", and not related to Garajki "Garage Key"... is my favorite Polish dish. 

As noted in the always factual resource guide Wikipedia, "Golabki is the plural of Golabek, the diminutive of Golab, meaning "Pigeon".   See the resemblance...? 

These traditional cabbage rolls are made from lightly boiled cabbage leaves, which are wrapped around a filling of minced meat, finely chopped onions, and rice or barley; baked or braised in a tomato sauce.

Prep Time:  45 Minutes

Cook Time:  2 Hours

Servings:  12 

Ingredients:

1 head cabbage

1 pound ground beef

1/2 pound ground veal

1/2 pound ground pork

1 onion chopped fine

1 clove garlic chopped fine

1/4 teaspoon poultry seasoning

1/2 cup partially cooked rice (or) 1 cup fully cooked barley

1 egg

1 tablespoon butter

salt and pepper

1 large can petite diced tomatoes

Method:

• Remove the core from the head of cabbage and place in a pot of boiling, salted water.
• As the cabbage begins to soften, pull off individual leaves and drain in a colander.
• Cool leaves in cold water and pat dry.  Cut out heavy ribs.

• Saute onion and garlic in butter until transparent.
• Combine cooled onions, meat, egg, rice, and seasoning.
• Place a 1/3 cup meat mixture at the bottom edge of each cabbage leaf.

• Roll the cabbage leaf up over the meat, encasing it completely.
• Fold the two opposite sides and roll.
• Arrange golabki in a casserole dish or oven proof dutch oven lined with the leftover cabbage leaves.
• Cover with tomatoes and add water or beef broth to allow for a nice gentle simmer.
• Put in a 325 degree oven covered for 2 hours, covered for the first hour.

Recipe Links:

Here is a step-by-step pictorial from about.com with more detail on preparing the cabbage.

Here is a great vegetarian version of this classic dish. 

Easter Babka

Polish Grandmother's Bread....for Easter 'Oh "10"

Photo: Mary Ann Rice

I was asked by my son's paternal grandmother this year to consider trying my hand at making Babka from scratch.  Having this polish sweetbread at the table on Easter has been a traditional for our family.  We now live in a part of the country where polish Babka needs to be trucked in and there is only one place that we are aware of that consistently carries it.  Worse than that, if you don't place an order ahead of time, you can find yourself Babkaless at this most holiest of meals... 

Photo: Alisa Ljundquist

Started out of necessity, this has turned out to be a great new bread offering in my culinary repertoire.  I may not be a Polish Grandmother in real life, but at least I can play one on the internet!

Photo: Mary Ann Rice

After searching high and low for that "Perfect Babka Recipe", I found a video which featured Martha Stewart's mom sharing her Babka making techniques.  

Martha's mother was polish, probably a grandmother, and came highly recommended - so I gave her a shot.  She did not let me down.  Here's the link to the Original Video and recipe.

I will say I was very careful with temperatures and had my instant read thermometer in hand while scalding the milk and warming the water for the yeast.  Additionally, I was careful to weigh the flours and match the consistencies as noted in the video.  

I made three Babkas total.  I made a braided loaf for my mom to take home, a round for the Easter meal, and a cinnamon swirl loaf just for fun. Here is my source for the filling on this most delicious, calorie laden treat.

Prep Time:  About 2-1/2 hours

Cook Time:  About 40 minutes

Servings:  Plenty

Recipe Source:  Easter Babka.  Originally aired on the "Martha Stewart Living" show.

Recipe Links:  

Here's a good Chocolate Babka and Cinnamon Filling Link.

Here's another more decadent Chocolate Babka - a belt buster for sure.

Here's one that shows a jewish and a polish version along with an age tested way of braiding your loaf.