So, when I got home from work yesterday, Angel was a bit distraught. Seems that a number of ingredients we bought on Saturday have gone bad before we could cook them. Namely, the Vienna bread for Friday's dinner had gone moldy, as had the asparagus for the soup. Actually, we noticed the state of the bread a day before and were able to replace it, but the asparagus was discovered without enough lead-time to do anything about it. So, the Friday menu was Ham and Egg Noodle Casserole and Bread and Apple Baba.
I was quickly pressed into service chopping ham, green onions and dill for dinner, while Gable ran apples through our Yankee apple peeler thing for the dessert. Maybe it's just me, but I think that freshly chopped dill has an aroma rather like turpentine or paint solvent. Possibly it's because of the sheer amount of the stuff -- I've never seen so much dill in my life. I swear we have bales of it in our crisper drawer. This morning on her way to town, Angel called me from the road to say "my God, we smell like dill."
There is a reminiscence in Hungry Planet from Poland. Marzena Hubert, the then-32-year-old mother of the family said that during the Solidarity movement and revolution of 1980, the embargoes that were enacted placed severe restrictions on what was available at the grocery store, and remembered being nine years old and standing in line at the shops for her father. She specifically remembered the lack of anything sweet, and laments her daughter's outlook. "Bananas, oranges -- they are normal to have. For us, they were something incredibly special, and they still are," she said. This may help explain the relative lack of desserts this week, and the simple nature of the recipes that there are. Then again, maybe not!
As an aside, my wife is at least mildly amused (I think) with my oddball flavor assessments. I realize that I've now compared food to gunpowder, horse liniment and turpentine, and that's just for Poland. I'm curious what I'm going to come up with during some of the Asian nations.
Recipes:
Ham and Egg Noodle Casserole (Lazanki Zapiekane z Szynka)
3 cups cooked egg noodles
2 cups finely chopped ham
1 Tbs bacon drippings
2 Tbs chopped green onion
1/2 Tbs dill leaves
2 Tbs bread crumbs
Mix the noodles with ham, drippings, onions, and dill. Place in a baking dish. Sprinkle with bread crumbs. Bake in a hot 400 degree F oven for 35 minutes. Use chopped sausage instead of ham for a change. Serve with Tomato juice or Tomato Sauce and salad. Serves 4. (we doubled the recipe -- Nick)
Bread and Apple Baba (Babka z Bulki i Jablek)
2 cups milk
2 eggs
1 Tbs sugar
12 slices Vienna bread, toasted
8 apples, peeled, cored, sliced
2 Tbs finely chopped candied orange peel
1 tsp vanilla
3 Tbs confectioners' sugar
bread crumbs
Beat the milk with the eggs and sugar. Dip each toast and place on a platter. Pour the rest of the milk mixture over them. Sprinkle the apples with orange peel, vanilla, and sugar. Arrange in 3 layers, starting and ending with toast, in a baking dish buttered and sprinkled with bread crumbs. Bake in a hot 400-degree F oven for 40 minutes. Remove to a serving platter. Serve hot with fruit nectars. Serves 4. (Four?! This served SEVEN with leftovers! -- Nick)
-- Both recipes from The Art of Polish Cooking, Alina Zeranska
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