Radders
26 Jan 2013
Food / What do non-Poles think about eating the following Polish foods? [1400]
In the early Summer of last year, on a warm and clear morning, the market produce stalls in the Plac Nowy were groaning under the weight of the freshest and best of local produce; tender spears of asparagus, fat tomatoes like rubies, new potatoes fresh from the soil. Here were riches indeed, no doubt from the market gardens and smallholdings around the city, nothing more than a day old and all with the freshness and full flavour and taste of produce not grown in an agricultural factory. Then it's bought by the local restaurants, who destroy every virtue it has.
I searched for a restaurant for lunch that day that was serving asparagus - I wanted just a very simple plate of lightly steamed spears with a sauce Hollandaise, or failing that just with unsalted butter. You can't get much simpler - nor enjoy a taste more intense. I must have walked 3km and it was 2pm before I found one serving asparagus at all - and this st the height of the season - and what they served was a travesty that made me weep. First they wrapped a few boiled-to-death asparagus spears in prosciutto and suffocated them in a thick, cloying cheese sauce. Then feeling this was not enough, sprinkled Dill all over. But the chef was still not happy - so a few shavings of parmesan were added (this was after all one of Krakow's most chic restaurants). But still he was not ready to send it out from the kitchen - until he had added a couple of quartered strawberries to crown the heap.
Now I'm on a mission to find modern Polish cuisine that uses the high quality fruit, vegetables, fish, meat and charcuterie that Poland is so rich in, and somewhere there is a chef who knows that;
1. Less is more - quality ingredients with taste and texture don't need much help
2. You don't have to add Dill to everything
3.Offal is good but only if you know how to cook it
4. Fish and shellfish is best cooked quickly 'a point' so that the flesh is just 'seized' and opaqueness disappears. Just a few minutes.
5. Likewise vegetables. And apples don't need baking to make them edible.
6. Know when to stop adding ingredients
7. Don't make bad copies of classic French dishes or repeat the mistakes of 'nouvelle cuisine' - use traditional Polish flavours (sour rye, beet, wild herbs and berries, wild mushrooms) in new dishes
8. Poles are hugely talented - every town has a Wojciech Amaro just waiting to shine
In the early Summer of last year, on a warm and clear morning, the market produce stalls in the Plac Nowy were groaning under the weight of the freshest and best of local produce; tender spears of asparagus, fat tomatoes like rubies, new potatoes fresh from the soil. Here were riches indeed, no doubt from the market gardens and smallholdings around the city, nothing more than a day old and all with the freshness and full flavour and taste of produce not grown in an agricultural factory. Then it's bought by the local restaurants, who destroy every virtue it has.
I searched for a restaurant for lunch that day that was serving asparagus - I wanted just a very simple plate of lightly steamed spears with a sauce Hollandaise, or failing that just with unsalted butter. You can't get much simpler - nor enjoy a taste more intense. I must have walked 3km and it was 2pm before I found one serving asparagus at all - and this st the height of the season - and what they served was a travesty that made me weep. First they wrapped a few boiled-to-death asparagus spears in prosciutto and suffocated them in a thick, cloying cheese sauce. Then feeling this was not enough, sprinkled Dill all over. But the chef was still not happy - so a few shavings of parmesan were added (this was after all one of Krakow's most chic restaurants). But still he was not ready to send it out from the kitchen - until he had added a couple of quartered strawberries to crown the heap.
Now I'm on a mission to find modern Polish cuisine that uses the high quality fruit, vegetables, fish, meat and charcuterie that Poland is so rich in, and somewhere there is a chef who knows that;
1. Less is more - quality ingredients with taste and texture don't need much help
2. You don't have to add Dill to everything
3.Offal is good but only if you know how to cook it
4. Fish and shellfish is best cooked quickly 'a point' so that the flesh is just 'seized' and opaqueness disappears. Just a few minutes.
5. Likewise vegetables. And apples don't need baking to make them edible.
6. Know when to stop adding ingredients
7. Don't make bad copies of classic French dishes or repeat the mistakes of 'nouvelle cuisine' - use traditional Polish flavours (sour rye, beet, wild herbs and berries, wild mushrooms) in new dishes
8. Poles are hugely talented - every town has a Wojciech Amaro just waiting to shine