When pressed for time, the best thing to accompany a meat course are kluski kładzione (dropped egg dumplings). Set a large pot of salted work on to boil. Beat 1 or 2 eggs with as much flour as needed to get a thick smooth batter. Scoop off 1/2 teaspoon fulls into boiling water and when they all float up they're ready. Drain and serve with gravy or pan drippings.
NO TIME FOR TATERS, RICE OR PASTA -- TRY KŁADZIONE!
PolskaDoll 27 | 1591
21 Jan 2009 / #2
I have to admit P3, that's one dish that doesn't get my mouth watering... ;)
All depends on the toppings. If they're swimming in a nice, thick, rich, meat or mushroom gravy or garnished with skwarki (crunchy golden-brown pork fatback nuggets). I mean plain mashed potatoes or plain rice ain't exactly something to write home about either without some enhancement.
It seems that I have inherited my Fathers Polish taste buds, for that sounds very good.
PolskaDoll 27 | 1591
21 Jan 2009 / #5
All depends on the toppings. If they're swimming in a nice, thick, rich, meat or mushroom gravy or garnished with skwarki
Ah you see, you didn't say that before. ;) Now they sound more appetising. :)
PD, just imagine spaetzles sweaming in some gravy with chunks of meat on top. Nothing beats kluski kladzione. Quick, easy, fresh.
Mmmmmm....reminds me of my Mom. She always made those, but put them in a caserole dish, baked them after boiling with butter and bacon crumbled on top.
PolskaDoll 27 | 1591
22 Jan 2009 / #8
Nothing beats kluski kladzione. Quick, easy, fresh.
Yes they are becoming more appetising sounding with every post...I'll give them a bash at some point, the next I make a stew maybe. :)