Tastes Of A Polish Kitchen: Step On Bus Tours

FERNDALE, Mich. - Feb. 11, 2015 - PRLog -- "Famine and wars have been a common occurrence in Poland for centuries, so that the very memory of bread's scarcity over the years has made it the holiest of edibles," says Rose Szwed, Tour Leader of Step On Bus Tours .

"After all, when the Nazis invaded Poland, the first thing they did was demand that all flour grinding stones, which were in the families for generations, be taken to the town square and demolished.  This way, the country was publicly brought to its knees, with no way to grind wheat into bread," Szwed explains.

Despite such history, Polish cooking requires the use of bread crumbs in recipe after recipe, for binding, thickening, lining of baking pans,for garnish and for preparing a range of delicious offerings for the typical Polish table.  At the New Martha Washington Bakery, Hamtramck, a variety of Polish breads, treasured and loved, are available -- from a sweet Bobka to hearty peasant loaves. Visitors can't help but stare at the rows of beautiful and plentiful cookies in the display case.

And then there are Paczkis --  "Fat Tuesday" traditions that are gaining in popularity throughout the country -- when long lines of buyers  can curl around the block waiting to buy the pre-Lenten treats. (Lent begins on February 18 this year.)

Next it's the Poppy Seed Cake that's the up-and-coming hit. To make these, delicious long rolls are filled with poppy seeds, candied orange peel, walnuts, raisins, honey, sugar and brandy, not to mention the rest of the pastry dough. It's a sweet treat and very difficult to find in the suburbs.

This is not the bakery to ask about gluten free pastries, by the way, since East European bakers traditionally use wheat flour.

Soups are an essential course in the Polish menu. Barszcz Zabielany ( known as Borscht) has a foundation of beets with cream and is usually served in teacups. Zupa Ogorkowa -- Dill Pickle Soup -- features sliced pickles sautéed inbutter and flour with stock. Czarnina, or Duck Soup, was usually made with the fowl's trimmings and its blood. Poles who lived through hunger, food lines with nothing at the end of them and starvation, as a result, learned to thriftily eat everything. Very sweet, the soup also contains prunes, apples or pears, raisins and sweet cream.

"It's really hard to believe that the cuisine of Poland was once thought to be extravagant and excessive," Szwed said. Actually it has its simple, practical side, she adds.

For example, take lunch at The Polish Village Cafe, Hamtramck. It can start start with Mizeria, cucumber salad, a versatile salad and side dish followed by soup, as above. Next is the Polish Platter filled with Kielbasa, Pierogi, Golabki  (which translates into "little pigeons"). There are also Stuffed Cabbage Rolls filled with ground beef, rice onions and egg topped with a creamy tomato sauce. Mashed potatoes and a vegetable fill out the plate. And don't forget the Kapusta -- sauerkraut

The waitresses all wear brightly colored skirts and short blouses. They speak Polish to each other.  The Polish Village Cafe, has a unique enjoyable atmosphere, relaxing vibe, good homey food, good value, friendly service and good overall experience.  A walk down four steps to a wonderful ethnic restaurant dotted with pictures reminiscent of the Old Country, twinkling lights and a lot of wood wainscoting -- definitely an Eastern European setting.

One reviewer on Yelp said: " the fried pierogi are everything you need in life. Everything." Another said: Kielbasa on top of a potato pancake is just sinfully good.

Let's not forget  that Poland is on the Black Sea.  From its coasts, caviar, smoked fish like salmon and whitefish are specialties --  not to mention herring with picked mushrooms.  Pike with horseradish sauce is a common entree.

Through the generations, Polish women who have learned how to cook vegetables that grow underground in the cold earth, always start cooking in cold water. "Hot water will shock them, toughen the fibers in some and will not bring out the flavor," Szwed said.  Always cover the kettle with a lid. Do not boil too rapidly.

"Potatoes cooked at a full rolling boil will have hard centers. Did you ever mash potatoes and continue to find hard little lumps in them? They are the hard centers caused by boiling too rapidly," she explained.

Immaculately clean, the bustling Polish Market oozes with delicious foods of all kinds, many directly imported from Poland. This is a wonderful selection of deli meats, candies, dry goods and veggies at very inexpensive prices.  Come to Polish Market and you'll get a huge bag for just a few bucks. Rows of tea, juice, canned picked veggies, grains, pastas, cookies, biscuits, and delicious Polish candies. Soups to go wait patiently in the refrigerated section next to schnitzels and sauerkraut.

In the refrigerated/freezer section you can get frozen pierogies of all flavors--from cheese, potato, or sauerkraut to meat, plum and blueberry (Szwed's favorite -- served with a bit of sour cream and sugar. Heaven!). Also there are soft cheeses, butters, and other dairy products. You can pretty much do all your grocery shopping here, even if you weren't coming for specialty Polish goods. Watch for a delicious little butter lamb!