Tag: Polish cuisine

Buckwheat Breaded Pork Schnitzel as Guiltless Pleasure🐖

February 25, 2016 by Food Polka

The Pole’s relationship with pork chops is like the Americans’ relationship with steak. Although I love steak 🥩, I also love pork 🐖. After 25 years of Polish Pork Cuisine, pork has become an integral part of my diet. Sometimes when I get cravings for the old times and Slavic-Germanic culinary tradition, I make a simple pork schnitzel accompanied by potatoes and dill. When the spirit of California speaks to me, and I want a healthier version, I make a pork schnitzel… breaded in buckwheat flour. Here is a recipe for […]

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Categories: Black Pepper, Buckwheat Flour, Culinary Writing, Dinner, Eggs, Food Photography, Food Styling, German Cuisine, Lunch, Marta Fowlie, Marta Smolczewska, Polish Cuisine, Pork, Pork Loin, Published by Marta Fowlie, Recipe Development, Salt, Spices, Vegetables • Tags: breaded pork, buckwheat batter, buckwheat bredding, buckwheat pork, creative food stylist los angeles, dinner meal, dinner meat, egg batter, food photographer los angeles, food styling los angeles, food stylist los angeles, German Cuisine, jajka, kotlet schabowy, meat, polish cooking, Polish cuisine, Pork, pork cutlet, pork loin polish style, pork schnitzel, published by Marta Fowlie, schabowy

Lightly Salty, Naturally Fermented Dill Pickles 🫙🥒

September 3, 2015 by Food Polka

Growing up in Poland, I fell in love with homemade sour pickles – especially ones that were naturally fermented. The pickles sold in America are cucumbers preserved in vinegar. My idea of a pickle is a cucumber that’s been naturally fermented in a brine solution. The most common place to find them in the U.S. is at Jewish delis or overpriced foodie spots, but these places usually only give you one, or even just half of a pickle, so I’m […]

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Categories: Apetizer, Black Pepper, Cabbage, Cucumbers, Culinary Writing, Dill, Dinner, Editorial, Food Photography, Food Styling, Garlic, German Cuisine, Herbs, Lunch, Pickles, Polish Cuisine, Privet Chef Events, Resourceful Cooking, Salad, Salt, Snack, Spices, Thai Chili, Vegan, Vegeterian, Yellow mustard seeds • Tags: art director, creative director, creative food stylist los angeles, dill pickles, fermented cucumbers, fermented food, food photographer, food photographer los angeles, food polka, food styling los angeles, food stylist, food stylist los angeles, home fermented cucumbers, home food fermentation, home made pickles, home preserves, jemwiecjestem.com, jewish deli style pickles, marta fowlie, marta smolczewska, personal chef LA, Polish Carnival, Polish chef, Polish cuisine, polish cuisine is us, polish pickles, published by Marta Fowlie, sauerkraut and pickles

Carnitas a’la Food Polka a.k.a slow roasted pork with lots of marjoram

June 5, 2014 by Food Polka

Being Polish means being in love with pork. It feels like a serious offense or a sin in Poland to refuse to eat pork. Seriously, I have never met a person in Poland, other than my vegetarian friends, who wouldn’t eat that meat. So, after I moved to California I had to find some pork! Although it isn’t America’s meat of choice, it wasn’t hard to find because of the “omnipresent” Mexican cuisine. I was quickly introduced to Carnitas and […]

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Categories: Black Pepper, Carnitas, Dinner, Garlic, Herbs, Lunch, Marjoram, Mexican, Polish Cuisine, Pork, Pork Butt Shoulder, Salt, Spices, Vegetables, Wheat Flour • Tags: art director, caraway, Carnitas, Coriander, creative director, creative food stylist los angeles, cumin, dinner meal, dinner meat, fall apart pork, food photographer, food photographer los angeles, food styling los angeles, food stylist, food stylist los angeles, garlicky meat, marjoram, meat, meat for burritos, meat Mexican, Mexican, Mexican cuisine, Mexican food, Mexican meat stuffing, polish cooking, Polish cuisine, Pork, pork butt shoulder, pork Mexican, published by Marta Fowlie, roasted pork, slow roasted pork, taco meat, taco stuffing, tacos

Polish White Borscht that was Sold Only at Speakeasy

March 2, 2014 by Food Polka

White Borscht (Biały Barszcz) or “sour soup” as I call it, is one of my favorite Polish soups. I even make it for my friends in California and some of them have really taken to it. My version is slightly more complex than the ones I remember from Poland. It should be with all the wide variety of ingredients available to me now. The soup is a Carb-bomb, made with a mix of bread and flour that is called the […]