PolishPierogi.com Blog

Summery Polish Foods

2010-06-01T12:42:00.006-04:00

Most people tend to think of Polish cooking as heavy, 12 hour cooking, stick to your ribs, kind of dishes like stuffed cabbage, pork cooked every way imaginable, bigos and even pierogi. However, there are many summery and light salads, finger foods and fish recipes too!

This summer I am going to share some of my favorites, starting with Cucumber Salad made two ways.

Creamy Cucumber Salad with Dill (Mizeria)

2 large Seedless Cucumbers (aka English Cucumbers)
1 cup Sour Cream (you can use light, but its not the same)
2 teaspoons White Wine Vinegar or Apple Cider Vinegar or Lemon Juice
1 teaspoon sugar
2 tablespoons of Dill, chopped
Salt and Pepper to taste

Mix everything but the cucumbers in a bowl. Peel and slice the cucumbers into 1/8-1/4 inch pieces. Add the prepared cucumbers into the dressing and mix until coated. Cover and let refrigerate for an hour or so before serving. The dish gets better as it marinates and it can be made a day ahead of time.

Marinated Cucumber Salad

2 large Seedless Cucumbers, peeled and sliced
2-3 Radishes, sliced thin (optional)
1/2 small Red Onion, sliced thin (optional)
1 cup Rice Wine Vinegar (or Apple Cider Vinegar)
1/4 cup Sugar
Salt and Pepper
A good sealing Tupperware or similar container

Whisk and dissolve the sugar in the vinegar in your container. Add a good amount of salt (maybe 1 tsp. or more) and pepper. This mixture should be kinda tart - some people add water to their vinaigrette but I skip that step and let the natural juices of the cucumbers mellow it out as it marinates. Mix the peeled and sliced cucumbers, and the radishes and onion if you are using it, into the marinade. Cover and refrigerate for a few hours before serving mixing occasionally. If you have used the Tupperware, just turn the whole bowl over or shake it up! You can make this dish a day ahead of time. It will keep for several days.

Both recipes are quick and easy, try making one for your next barbecue! Enjoy!

New Pierogi!

2010-04-19T18:04:00.003-04:00

We are happy to announce the addition of two new types of pierogi to our family of products - Beef and Potato & Cheddar! Smacznego!

Beef Pierogi - You've asked for it, and we've finally got it. The stuffing of these pierogi are made with slow cooked shredded beef. When this pierogi is paired with sour cream it tastes a bit like beef stroganoff. Available online only.

Potato & Cheddar - The American twist on the old world favorite. Immigrants to America often had to make do with what products were available in their new homes. Potato & Cheddar pierogi are a product of innovation. If you are familiar with the pierogi from St. Vladimir's Ukranian Church in Arnold, PA, these pierogi taste very similar to their potato and cheese. Available online and currently being sold at Community Market in Lower Burrell, PA.

To place your order, please visit us at PolishPierogi.com or call us at 724-337-7030

Customer Spotlight: Gregory J. Figulski

2010-04-05T20:13:00.014-04:00

First Lieutenant Gregory J. Figulski served in the United States Air Force as a member of the 782nd Bombardment Squadron in the 465th Bombardment Group of the Fifteenth Air Force. During World War II, Mr. Figulski's heroism and bravery in the face of intense opposition earned him the Distinguished Flying Cross and now has earned him a place in the Soldiers & Sailors Museum's Joseph A. Dugan Jr. Hall of Valor. He was inducted on March 28, 2010.

From Mr. Figulski's plaque in the Hall of Valor:

"Awarded the Distinguished Flying Cross for extraordinary achievement while participating in aerial flight against the enemy in the Mediterranean Theater of Operation. Throughout long and hazardous combat missions against vital strategic Targets deep in enemy occupied territory, though confronted by heavy enemy opposition from highly aggressive fighters and intense and accurate antiaircraft fire, 1st Lieutenant Gregory J. Figulski consistently displayed outstanding courage, aggressiveness and intense devotion to duty throughout all engagements. With the aircraft frequently and severely damaged by heavy enemy fire, Figulski has courageously remained at his station, battling his way through to the targets to aid materially in the utter destruction of vitally important enemy installations and supplies. Heedless of severe and adverse weather conditions encountered over rugged mountainous terrain and surmounting many other major obstacles that faced his crew during hazardous missions, Figulski has gallantly engaged, fought and defeated the enemy with complete disregard for his personal safety and against overwhelming odds. The conspicuous and extraordinary achievements throughout these many missions against the enemy have been of inestimable value to successful combat operations and have reflected great credit upon himself and the Armed Forces of the United States of America."

First Lieutenant Figulski also had the honor of being apart of the crew that flew the V Grand (a.k.a. the Five Grand), the 5,000th B-24 Bomber to roll off the assembly line, to combat action from Long Island, NY to Italy. This unique airplane was signed by every worker who touched it and was used in the Mediterranean Theater during World War II.

Mr. Figulski and his wife of 65 years, Livia, now reside in Montana. Livia and Greg grew up only one block from each other in Turtle Creek, a small town on the east end of Pittsburgh. He was Polish but she was Italian and, like many Pittsburgh couples, they blended both cultures and foods to make their own. There is one tradition he will not waver on - Mr. Figulski insists to have kielbasa and nut rolls for Easter. With our help, he is able to get his hometown, ethnic tastes delivered to his door for the holidays. We are truly grateful that he prefers to order from us, and are deeply honored to serve this great American.

Livia and Greg

We truly love to hear about our customers! If you have a great story to share with us, please send us your information to blog@polishpierogi.com. We would love to make you our next customer spotlight!

New Retail Location!

2010-03-24T19:25:00.002-04:00

Just in time for Easter, we are happy to announce that Community Market in Lower Burrell now has our pierogi and blintzes!

You may purchase our products at other select fine retailers around Pittsburgh listed below. If you would like to see our pierogi in a store near you, feel free to contact us with suggestions or request it from your local grocer.

Pittsburgh Area Retailers:

John McGinnis & Co.
Products available: Potato Cheese, Sauerkraut, Potato Onion, Cheese and Cabbage Pierogi
Address: 3759 Library Road Castle Shannon, PA 15234
Phone: 412-344-1450
Web: McGinnisMarket.com

McGinnis Sisters - Brentwood
Products available: Potato Cheese, Sauerkraut, Potato Onion and Sweet Cheese Pierogi
Address: 3825 Saw Mill Run Boulevard Pittsburgh, PA 15227
Phone: 412-882-6400
Web: McGinnis-Sisters.com

McGinnis Sisters - Monroeville
Products available: Potato Cheese, Sauerkraut, and Potato Onion Pierogi
Address: 4311 Northern Pike Monroeville, PA
Phone: 412-858-7000

McGinnis Sisters - Seven Fields
Products available: Potato Cheese Pierogi
Address: 700 Adams Shoppes Mars, PA 16046
Phone: (724) 779-1212

Podmilsak's Market
Products available: Potato Cheese, Sauerkraut, and Sweet Cheese Pierogi
Address: 200 Heron Avenue Cheswick, PA 15024
Phone: 724-274-8787

Verona Giant Eagle
Products available: Potato Cheese, Potato Onion, Sauerkraut, Sauerkraut Mushroom, Cheese, Lekvar, and Cabbage Pierogi. Also carrying cheese blintzes!
Address: 200 Allegheny River Blvd. Verona, PA 15147
Phone: 412-828-1271

Yarnick's Farm Market
Products available: Potato Cheese, Potato Onion, Sauerkraut Mushroom, Cheese, Cabbage
Address: 155 Thomas Covered Bridge Road Indiana, PA 15701
Phone: 724-349-3904
Web: YarnicksFarm.com

Paska - Easter Bread

2010-03-03T17:18:00.005-05:00

Easter is fast approaching and I am beginning to get the annual calls for Paska bread. This is another wonderful and traditional Ukrainian/Eastern European bread that we make for the family but do not sell. Our family is predominately Polish, however, some of our tribe hail from the southern areas, in what is now the Ukraine, and bring some Ukrainian influences into our traditions. Paska is traditionally round and decorated with a braided cross to symbolize Christ's resurrection.

Since we do not sell Paska, I am going to post my mother's paska bread recipe. This recipe is an adapted and altered version of the one found in The Anniversary Slovak-American Cook Book (1952) edited by The First Catholic Slovak Ladies Association.

Mom's Paska
Yield: 1 round paska, 2 loaves, and a few buns

8 cups All Purpose Flour
2 tbs. salt
1 cup warm water
3/4 cup sugar
1 stick of butter
1 tbs. sugar
2 cups milk, at boiling point
2 dry packs of yeast
3 eggs
1 cup yellow raisins (optional)

1. Put yeast in 1/2 cup of warm water with the one tablespoon of sugar and set aside.

2. Heat the milk to boiling point, then turn off heat and add the sugar and salt to dissolve.

3. Add 1 stick of frozen butter (two reasons: 1. mom's is always frozen and 2. because it will help the milk to cool down). To test the temperature of the milk mixture, Mom puts her little finger in the liquid. When she can hold it for 10 seconds, "with out your finger burning off", then the milk is at the right temperature to proceed. If you put your yeast in the scalding hot milk, you will kill your yeast! Normal people can also use a thermometer. The milk should be lukewarm or between 80-100 degrees

4. Beat the eggs in a separate bowl. Temper the eggs (put some of the warm liquid in the eggs to and mix to bring the eggs up to temperature) and add them to the milk. If you add the eggs with out tempering, you may cook the eggs and have to start over.

5. Add the yeast to the warm milk mixture.

6. Now gradually add the flour while stirring. Keep adding until the dough pulls away from the sides of the bowl. Mom adheres to 8 cups of flour and says "If it seems sticky, don't worry about it because it will pick up more flour when you knead it." However, I find that you may not need all 8 or may need more depending on where you live or the humidity the day you bake.

7. Dump the dough out and knead a little, then put into a greased bowl or pot and let rise.

8. After the dough has doubled in size, dump it out onto a floured board and knead again. Add the raisins and divide the dough into loaves.

9. Grease and flour the pans you are going to use. Then gently put your formed loaves into the pans. Cover with a towel and let rise again until doubled in size.

10. Brush the top of the loaves with a beaten egg mixed with a little water or milk and place into a 350 degree oven. The oven does not need to be preheated. Bake for 50 minutes to an hour.

Hopefully you will use this recipe to bring back some memories for you and your family. Enjoy!

Easter Order Date Announcement!

2010-03-03T16:28:00.009-05:00

This year, Easter Sunday is on April 4th. It will be here before you know it, and we have our guaranteed delivery dates in effect again this year. Order by March 27th and we will have your shipment to you on or before Good Friday.

To place your order, please visit PolishPierogi.com or call us at 724-337-7030

Paczki - The Polish Doughnut

2010-02-01T11:29:00.006-05:00

Lent is fast approaching and around this time of year we get alot of customers asking for paczki. We do not ship these delcious desserts, because (like doughnuts) they are best fresh!

What is paczki? Pronounced "Ponch-Kee", this traditional Polish dessert is normally made on Fat Thursday (the Thursday before Lent) in Poland and on Fat Tuesday in America. Some communities even have Paczki Day celebrations...road trip anyone?

The original idea behind it was to use up the sugar and lard in the house before Lent begins. A long standing tradition, the Polish have been making Paczki since the Middle Ages.

Most versions of Paczki have fillings - traditionally a homemade jam or prune filling - but you can fill it with whatever you like...they are particularly good with Bavarian cream.

Below is a recipe I found in an old cookbook. I have never attempted to make Paczki myself, but maybe 2010 is the year for me.

Paczki Recipe:

12 Egg yolks
1 Teaspoon salt
2 Packages active dry yeast
1/4 C. warm water
1/3 C. butter or margarine (room temperature)
1/2 C. Sugar
4 1/2 C. All-purpose flour
3 Tablespoons Rum or brandy
1 C. whipping cream, scalded
1 1/2 C. thick jam or preserves (optional)
Fat for deep frying

1. Beat egg yolks with salt in a small bowl until the mixture is thick and piles softly
2. Soften yeast in warm water in a large bowl
3. Cream butter; add sugar gradually until fluffy. Beat into softened yeast.
4. Stir 1/4 of the flour into the yeast mixture. Add rum and half the cream. Beat in another 1/4 of the flour. Stir in remaining cream. Add 1/4 of the flour. Beat in egg yolks. Beat 2 minutes then gradually add the rest of the flour until the dough blisters.
5. Cover bowl with plastic wrap and set it in a warm place to rise. When the dough has doubled, punch it down. Then cover it again and let it rise again until doubled. Punch down.
6. Roll dough out on a floured surface, about 3/4 inch thick and begin to cut out your 3 inch rounds. Use a regular doughnut cutter for plain or a biscuit cutter for filled doughnuts.
7. To fill doughnuts, place 1 teaspoon full of jam in the center of half the rounds. Brush edges of rounds with water and top with remaining rounds. Seal edges.
8. Cover the doughnuts on a floured surface. Let rise until doubled in bulk, about 20 minutes.
9. Fry doughnuts in hot fat until golden brown on both sides turning once. Drain on absorbent paper (paper bags work best!)

From here you can glaze your paczki with chocolate or sugar; you could sprinkle them with cinnamon sugar or just sugar.

Give it a try - It could be a great family activity to celebrate your heritage! Maybe you will start a new tradition. Whatever you do, just cherish the memories you make. Enjoy!

Geno Making and Cooking Pierogi!

2010-01-28T11:22:00.004-05:00

This video is from a Penguins TV episode that aired last year (2009) with Evgeni Malkin and Alyonka Larionov making pierogi. Its incredibly awkward and funny. Geno does his best LeBron James impression and then takes a phone call from....his agent? Gonchar? Momma Malkin? Who knows.

Evgeni and Alyonka speak a good bit of Russian, but there are subtitles. The eight minute video also guest stars defenseman Kris Letang. Enjoy!

2010....The Year of PIEROGI!

2010-01-07T16:31:00.004-05:00

Hey Pierogi Lovers! Found this article today to be published in the January 2010 issue of the Washingtonian - apparently Pierogi are in for 2010!

The 2010 Foodie In and Out List

What's hot and what's not in the food world? If you're a fan of kimchee, hushpuppies, or pierogi, you're in luck.

By Todd Kliman , Ann Limpert , Kate Nerenberg , Rina Rapuano Published Thursday, January 07, 2010

In Out

Spaghetti and meatballs Wild-boar ragu

High-end curries Wine reductions

Aperol spritzes Absinthe shots

Foie gras brûlée Recession asceticism

Italian Latin

Tzatziki Fondues

Crushes on Sam Kass Crushes on Barton Seaver

Portion control (restaurant-decided) Portion control (diner-decided)

Carpaccio of anything but beef Carpaccio of beef

Socca Flatbreads

Kimchee Pickled watermelon

Chiboust Panna cotta

$14 glasses of wine Big bottle markups

Banh mi Meatball subs

Ambitious neighborhood bistros Corporate-backed dining rooms

Esoteric fish (monchong, madai) Sablefish

Cracklings Bacon

Complex cocktails Complex dishes

Pinkberry knockoffs Five Guys knockoffs

Hushpuppies Gougères

Tempura battering Duck-fat frying

Goat-cheese cake Olive-oil cake

Roasted olives Dirty martinis

Necks Cheeks

Twitter marketing Restaurant Facebook pages

Shrimp burgers Lamb burgers

Chocolate and passionfruit Chocolate and peanut butter

Malt Root beer

Mocktails Sparkling water

Fish and chips Shrimp and grits

Chef-made candy bars Chef-made sundaes

Tangerines Kumquats

Arancini Savory beignets

Pierogi Potstickers

Dining as nourishment Dining as theater

In	Out
Spaghetti and meatballs	Wild-boar ragu
High-end curries	Wine reductions
Aperol spritzes	Absinthe shots
Foie gras brûlée	Recession asceticism
Italian	Latin
Tzatziki	Fondues
Crushes on Sam Kass	Crushes on Barton Seaver
Portion control (restaurant-decided)	Portion control (diner-decided)
Carpaccio of anything but beef	Carpaccio of beef
Socca	Flatbreads
Kimchee	Pickled watermelon
Chiboust	Panna cotta
$14 glasses of wine	Big bottle markups
Banh mi	Meatball subs
Ambitious neighborhood bistros	Corporate-backed dining rooms
Esoteric fish (monchong, madai)	Sablefish
Cracklings	Bacon
Complex cocktails	Complex dishes
Pinkberry knockoffs	Five Guys knockoffs
Hushpuppies	Gougères
Tempura battering	Duck-fat frying
Goat-cheese cake	Olive-oil cake
Roasted olives	Dirty martinis
Necks	Cheeks
Twitter marketing	Restaurant Facebook pages
Shrimp burgers	Lamb burgers
Chocolate and passionfruit	Chocolate and peanut butter
Malt	Root beer
Mocktails	Sparkling water
Fish and chips	Shrimp and grits
Chef-made candy bars	Chef-made sundaes
Tangerines	Kumquats
Arancini	Savory beignets
Pierogi	Potstickers
Dining as nourishment	Dining as theater

View the original online article here.

January - National Polka Month

2010-01-06T15:34:00.003-05:00

Did you know that January is National Polka Month?

Around Pittsburgh, there are many local clubs that sponsor polka dances. Everyone here knows (or thinks they know) how to polka, and show off their skills at every family wedding. It's a simple but fast paced ballroom type of dance, relying on an easy step-close-step foot movements. Below is a video example of the polka.

Many times, the polka is much more fast paced. If you're not sure what to do, just follow the advice of my Dad, "It's easy. Just count 1-2-3, shuffle your feet a little, and shake your shoulders!"

The music is just as important to the polka as the dance itself. In honor of National Polka Month, we have the polka CD's on our website on sale. Kevin Solecki is a Grammy nominated accordian artist from Pittsburgh, PA and has two solo discs. He has played with many bands around the country - read more about Kevin at KevinSolecki.com

Get out there and POLKA!

Shipping Charges

2010-01-06T10:27:00.006-05:00

In line with increases in shipping charges from UPS and packaging costs, we have been forced to also raise our shipping charges on the website. We have been steadily absorbing the rising costs over the past years and cannot continue to do so. Below is an outline of the changes.

Shipping charges to the 1-3 day shipping zone are now $17.50 per package
Cookie - Only flat rate option is now $15.50
Shipping charges to the west coast have direct quotes and will rise according to UPS's rate increase guidelines

Polish Chrusciki (Angel Wings)

2009-12-01T20:17:00.004-05:00

Every Christmas we get many calls about Chrusciki. For those who do not know, Chrusciki are feather light cookies in the shape of a bow tie, fried, and dusted with confectioner's sugar. These cookies are extremely delicate and are best enjoyed right out of the hot oil. For these reasons, we are unable to make and ship these cookies for you.

The following is a recipe that I have used in the past to make wonderful chrusciki. It makes a ton of cookies - 4 dozen or so - and is definitely better to do with more than one person around. So, make a night of it! Have a chrusciki party before Christmas!

Ingredients:

1 Large Egg
2 Egg Yolks
1 1/2 Tablespoons Sugar (can increase to taste)
1/2 Tsp. Distilled Vinegar
1 1/2 Tbs. Sour Cream
1 Tsp. Vanilla Extract
1/2 Tsp. Orange or Lemon Extract
1 Tsp. Minced grated orange or lemon zest
Pinch of Salt (1/4 tsp)
1 - 1 1/2 Cups of Flour

In a large mixing bowl, beat eggs and sugar then add the vinegar, sour cream, extracts, zests and salt. Once beaten together, then begin to gradually add the flour to make a stiff dough. Then dump the dough on to a floured surface and knead to make a the dough elastic. Then cover the dough and put it in the refrigerator and allow it to rest for at least 30 minutes.

Now the fun part - cut the dough into a manageable piece and roll it out on a floured surface so that it is very thin (almost see through). If you are having trouble with the dough ripping or difficulty handling it, roll out the dough a bit thicker. Also, if you like your chrusciki fluffier and less crispy, then roll the dough a bit thicker. You can make the cookie as big or small as you like. I usually make mine roughly 4 inches by 1 inch. Cut the ends on a diagonal and small slits in the middle. Only pull one end through the middle to create the classic chrusciki shape.

The next step is to fry the cookie. Heat the oil to 350 - 375 degrees and fry your cookies in batches. They will fry quickly (a minute or less) and you will have to turn them over to evenly brown. Drain your cookies on brown paper and when cool, dust with powdered sugar and serve.

These cookies are best right out of the pan and are difficult to keep. The most successful method is to use air tight containers and separate the cookies with wax paper. Dust with powdered sugar just before serving NOT before storing.

Hopefully you will use this recipe to bring back some memories for you and your family. Enjoy!

Christmas Cut Off Date

2009-11-12T13:49:00.003-05:00

The Holiday Cut Off date has been announced!

Be sure to have your order in before this date for GUARANTEED delivery by Christmas. Any order placed after this date may or may not arrive before the holiday.

If you are ordering for HANUKKAH, please have your order in before December 4th and be sure to alert us using the gift message box during checkout that your order needs to arrive before the holiday.

To place your order visit PolishPierogi.com
or call us at 724-337-7030

Polish American Heritage Month

2009-10-07T10:41:00.003-04:00

October is Polish American Heritage Month. The Polish have been very influential in building our great country - from the hard work put in by immigrants in steel mills and other factories to Casmir Pulaski who fought bravely in the American Revolution.

Everyday, we help to preserve our rich heritage for many Polish Americans around the nation through our products. Many use our food as a method of keeping in touch with their roots and relatives.

To celebrate Polish American Heritage Month, we are offering 10% off any order, just enter the coupon code POLSKA during check out. You can use this code as many times as you like during the month - there are no restrictions. Tell your friends and family! Use this as an opportunity to celebrate your heritage!

Skype!

2009-10-06T12:24:00.005-04:00

In an effort to improve customer service at PolishPierogi.com, we have added Skype to the many ways for our customers to contact us. Look for this Skype status button on our website.

It will display our status and allow you to contact us with one click. If you also use Skype, you can call or instant message us anytime for free while continuing to browse our online catalog. If we are not available, just leave a message and we will get back to you as soon as possible.

Skype is a wonderful VoIP program allowing people to connect all over the world for free. If you do not have Skype or need to learn more, you may visit Skype.com for additional information.

Tarentum Farmer's Market

2009-08-05T17:00:00.003-04:00

Join us Monday mornings at the Tarentum Farmer's Market! Located in the Tarentum Station Parking lot, this little market has alot to offer. From lady locks to fresh produce and hormone free meats, the Tarentum Farmer's Market is a great way to start your week. And of course, you can also pick up some delicious pierogi, haluski or stuffed cabbage from us!

For more information visit http://tarentumfarmersmarket.blogspot.com

North Side Farmer's Market

2009-06-01T18:32:00.007-04:00

This Summer, we are participating in various farmer's markets around the Pittsburgh area. One of the markets we attend is held in East Park in Pittsburgh's historic North Side, located just across from Allegheny General Hospital. Our pierogi, organic produce, fragrant flowers, delicious baked goods and pies from local vendors are available along the tree lined paths.

Starting in the middle of June, we will also be serving hot pierogi, stuffed cabbage and haluski. Come and see us!

The market will be in operation from May to October every Friday in East Park on the North Side from 3:30-7:30 pm.

Upcoming Changes

2009-05-21T11:26:00.002-04:00

Believe it or not, we are not a bunch of slackers who happen to love pierogi.

Lately, we have been working on adding live online help to our website (it is still in testing stage), we have added this blog (hope you enjoy reading it), the forums (the link is on the right), and more products in our spreadshirt store. You can even follow me and PolishPierogi on Twitter and Facebook. I am also hoping to film and post some videos of us hard at work to give you an inside look at our business.

All of these actions are designed to create a better customer experience for you. If you have any suggestions on how we can make our website and business work better for you, please contact me!

1000 Orders!

2009-05-20T21:33:00.000-04:00

Congratulations to David Hill -- he placed our 1000th online order!!

David will be receiving an official PolishPierogi.com t-shirt and our many thanks for his patronage.

I would like to thank all of our customers who have made our website a success. We truly appreciate your business and look forward to helping you all in the future! If you have any suggestions, please feel free to contact me at any time. I am always interested to hear what you have to say. Thanks again!

Welcome!

2009-05-20T18:03:00.000-04:00

HELLO! Welcome to the PolishPierogi.com Blog!

Here we will be announcing new projects, posting interesting articles, sharing news and keeping everyone updated on whats happening with us.

Check back to see what the commotion is all about!