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Poland

When Queen Bona Sforza brought Italian vegetables to Poland during the Renaissance, she also changed the Polish language, adding pomidory—tomatoes—to the vocabulary. Italian flavors melded with Byzantine, Hungarian, Swedish, Turkish and Russian. The Polish kitchen uses oats, rye, wheat, lentils, barley, potatoes, cabbage, and beets, along with ingredients foraged from temperate forests and lakes: mushrooms, berries, and wild hawthorne fruits; venison, and crayfish. The cool climate means soups are always popular. Many Polish dishes-- kielbasa, pierogi, dill pickles, cabbage rolls, borscht, and kasha-- are loved in many countries, and some, like traditional fermented ryemeal soup, may only be found at home. Polish cooking celebrates the calendar, observing passages with food. Poles mark Fat Thursday with ponczki, fried doughnuts, and Ash Wednesday with herring. Horseradish is for Easter and Passover, rugelach for Hanukkah. July is for brining pickles. Some dishes, like carp, are eaten only once a year.

	Featured Cook Cooking Monster Cooking Level: Intermediate Home Town: Wroclaw, Silesian, Poland Living In: London, Greater London, England, U.K.
About me: I'm a self-styled cookfreak (although the label was attached by my boyfriend). I cook and bake to relax and unwind, to let off a bit of steam, to please my friends and to indulge myself. I love travelling and new, local recipes are my favourite souvenirs. My Profile \| Cooks I Like \| Reviews \| Photos Recipes \| Menus \| Blog Create your own Cook's Profile \| MORE Cooks »

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Cmadison414

Cooking Level: Intermediate

Living In: Wroclaw, Lower Silesian, Poland

About me: I began cooking in college. It got to be too expensive to go out as much, and the cheap food was too unhealthy. It seemed the best alternative. Now, it's more than just a means to…
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