Guest Post: Pulaski Day Menu

On Monday, Chicago celebrated Pulaski Day. Pulaski's birthday follows on Saturday. If you don't know about Casimir/Kazimierz Pulaski, his compelling story is worth a read. Soldier of fortune, saver of George Washington's life, all-around Revolutionary war hero, honorary citizen of the United States. And let's not forget, member of the Polish nobility.

In honor of Pulaski and his day, our old pal Joe is back with a multi-part Polish feast. Though it can be kind of heavy, I always associate Polish food with the coming of Spring--ever since the epic Easter at my cousin Danny's apartment, after which I declared my intention to eat all things in pierogi form.

That didn't really pan out, but my enthusiasm for Polish fare has not diminished. Thanks so much to Joe for this post. Let's all raise a pierogi for Pulaski this weekend.

--

To celebrate Pulaski day here’s my meatless menu, although I did make sausages on the side. So eat, drink, and loosen your belt as this serves at least 6 to 8 people. I recommend lots of fine Pilsner to wash it down.

Goat cheese and potato pierogies with braised red cabbage
Roasted redskins with sauerkraut
Potato pancakes with spiced apple sauce


Goat cheese and potato pierogies with braised red cabbage:
Thanks to cooks.com for the dough recipe.
3 ½ cups all purpose flour
3 eggs
2 tablespoons sour cream
1 cup water

Mix ingredients into large bowl reserving ½ c water. Work gradually til it starts to come together. Turn onto a well floured surface and kneed gently, drop that baby on the board a few times but be don’t be cruel, you want nice pliable dough. Wrap in plastic and let rest 20 minutes.

When you are ready to fill them turn the dough out on a well floured board and roll out roughly to the thickness of pie dough. I had a little trouble at first as it wanted to shrink on me. Just make sure to keep the board well floured. I used a large mouthed coffee mug to cut circles but you can use whatever shape you want as long as it's round.

Filling:
4 medium baking potatoes, peeled
4 ounces goat cheese (I used herbed)
4 tablespoons sour cream
Salt and pepper to taste

Boil potatoes til just cooked through, drain and let cool 15-20 minutes. Mash them well and mix with other ingredients. Don’t be afraid to over season slightly as the dough is boiled and sautéed and will lose some flavor on its own.

Spoon a tb or so of the filling into the center of the dough circle and fold over into a half moon shape, pressing the edges down with your fingers. The dough should be moist enough to seal, but if not use a little water. Drop into rapidly boiling salted water one at a time stirring the water so they don’t stick to the bottom. When they float to the top remove with a slotted spoon and place on a paper towel to dry. Mine turned out rather rustic looking as if my Polish Grandma made them. Alright I don’t have a Polish Grandma but if I did they would probably looked like hers. Use a ravioli press if you want a more uniform shape.

Right before serving saute the pierogies in oil and butter. Serve over the braised cabbage with sour cream on the side.

Braised Red Cabbage:
1 head cabbage thinly sliced
½ cup white wine
2 tablespoons red wine vinegar
Large pinch brown sugar
2 cups water

In medium pot saute cabbage with a tb or so of vegetable oil til slightly wilted. Deglaze with wine and cook down about halfway. Add remaining ingredients, reduce heat to low and cover. Cook for 45 minutes, stirring occasionally.


Roasted Red Skins with Sauerkraut:
1 pound red skin potatoes washed and quartered
¾ pound sauerkraut
Salt and pepper
3 tablespoons Olive oil

Preheat oven to 375. Mix all ingredients together and place in oven proof casserole dish. Roast 45 minutes until the potatoes can be easily pierced with a knife. Toss with kraut and crank the oven up to broil. When the kraut is heated through and nicely brown in a few spots, it's ready.


Potato pancakes with spiced apple sauce:
3 medium potatoes washed, peeled, and finely grated
3 tablespoons flour
1 egg
2 cups apple sauce
2 tablespoon dark rum
½ teaspoon cinnamon
Pinch brown sugar

Heat pan or griddle to medium high heat. Combine potatoes, flour and egg in bowl. In sauce pan combine apple sauce and spices. Place potatoes on griddle in a thin layer with a little oil, just like making hash browns. Turn when nicely browned on the side. When apple sauce is bubbling add rum and flame to satisfy your pyro tendencies and to burn off the alcohol. Spoon over the top of pancakes and serve.