Get a little local flavor for the holidays: just in time to start your seasonal menu-planning, the North Market will be releasing a new cookbook with more than 100 recipes from market vendors and the local chefs who love them. We got a sneak peek at the table of contents, and this line-up looks good: think pumpkin soup from chef Hubert Seifert of Spagio, Vietnamese summer rolls, Pattycake Bakery's blueberry muffins and a saffron-laced coq au vin.
For a taste of what's inside, try this recipe for Polish stew with kielbasa and a horseradish kick, courtesy of Hubert's Polish Kitchen.
“Bigos” Polish Hunter’s Stew with Horseradish Sour Cream
Hubert Wilamowski of Hubert’s Polish Kitchen says he cooks dishes that most people can’t even pronounce. His native dish (say “bee-ghos”) is a savory Polish stew of cabbage and meat. Its name means “to douse,” since Bigos is traditionally doused with wine. The centuries-old dish was originally made with wild game, but over time it has become a stew of many domestic meats. As with others stews, Bigos can be refrigerated and then reheated later–its flavor intensifies when reheated.
For the horseradish sour cream:
1 cup sour cream
1 tablespoon prepared horseradish
black pepper, freshly-cracked
Combine sour cream, horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper to taste.
For the stew:
4 slices smoked bacon
1 pound Polish kielbasa, sliced into 1/2-inch pieces
1 1/2 pound cubed pork stew meat
1/4 cup all-purpose flour
4 garlic cloves, chopped
1 1/2 cups onion, diced
2 medium carrots, diced
2 cups dried porcini mushrooms, sliced
4 cups shredded green cabbage
1 (16 ounce) jar sauerkraut, rinsed and drained
1 cup dry red wine
2 bay leaf
2 teaspoons dried basil
2 teaspoons dried marjoram
1 1/2 tablespoons paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon caraway seed, crushed
1/8 teaspoon cayenne pepper
1 dash Worcestershire sauce
8 cups beef stock
2 tablespoons tomato paste 1 1/2 cups diced tomatoes
horseradish sour cream (from above)
chives, finely chopped, for garnish
Heat a large skillet over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes.
Deglaze the pan with the red wine. Season with bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.
Mix in Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid. Bake in the preheated oven at 350-degrees F. for 2 1/2 to 3 hours, until meat is very tender. Remove from the oven and let sit for 15 minutes before serving.
To serve, ladle the stew into warmed serving bowls. Add a dollop of the horseradish sour cream on top of each and sprinkle with chopped chives. Serve mashed potatoes and good rye bread alongside.
Makes 6 to 8 servings