A powerful Polish meal, cooked by me

Polish deliciousness plus good, old Campbell's beans.

Polish deliciousness plus good, old Campbell’s beans.

Back in November, I wrote a foodie post about my night of cooking a Polish meal for my dear wife Karen and myself.

But not being a frequent chef nor food writer, I forgot to take a picture of it before I dug in. Readers got a photo of my empty plate instead.

Well, I cooked my specialty of fresh kielbasa and potato-and-cheese pierogi, with sauerkraut and Campbell’s baked beans again last night.

I remembered the photo this time.

What do you think? Does it look as good as it tasted?

If you’d like to read my exacting how-to instructions from November, click here. It’s a recipe that extends beyond the usual cookbook variety.

This time around, Karen and I made the trip to Ascioti’s, the family-owned meat store in the Syracuse neighborhood of Solvay to buy the fresh kielbasa and homemade pierogi they get shipped in from a Polish butcher based in New York Mills, outside of Utica.

Karen and I both agreed that the Hapanowicz Brothers’ fresh Polish sausage and pasta-packets were tastier than the Wegman’s kielbasa and Mrs. T’s frozen pierogi I cooked last time.

OK, you second-string chefs out there. What’s your go-to meal when you take an infrequent turn behind the flames?

31 thoughts on “A powerful Polish meal, cooked by me

  1. I’m impressed Mark. It looks delicious. Tomorrow I’ll be putting sausages in the crock pot with beer, since I can’t quite handle corned beef yet, but there will be cabbage and potatoes involved, possibly cooking with the sausages. And carrots, maybe some onion and garlic that have to go in every meal I cook. Kind of a cross between St. Paddy’s Day and Oktoberfest. The corned beef will happen later, when the shoulder is stronger. Best news though is that it’s getting there.


  2. i read your original just a minute ago and loved it, but the picture has kicked it up a notch. now you are officially a foodie. and this looks so good, you’re making me hungry. ) my go to food i cook – pasta. all kinds –


  3. Ah, a New Yorker! I’m from western NY (Buffalo) and your post reminded me of back home. I loved how, when I was growing up, we’d go to the various ethnic neighborhoods for their food specialties. It was a land of immigrants that settled together and built wonderful neighborhoods with groceries and restaurants featuring their native land’s favorites. Was it like that in upstate NY too? I’m part Czech so very familiar with kielbasa and sauerkraut. And I was visiting family recently and we had potato and cheese pierogis too! Your post brought back some wonderful memories! Thanks 🙂


    • I grew up downstate, born in Brooklyn and raised on Long Island. In Brooklyn, there were ethnic stores on every street. It was like you described it in Buffalo. In Syracuse, where I’ve lived for 31 years, you can find anything and everything, but you have to look a little harder. Thanks for dropping by to comment. Have a great day greyzoned.


      • Oh how I miss New York! I’m in Austin TX, almost 25 years now. Way different! :-). You have a great day too Mark!


  4. I love this post and so glad you linked up with the original. I missed that one the first go round. I’m an avid slow cooker myself because it’s effortless and super tasty more often than not. Split pea soup is one of Oliva’s first favorite meals.


    • Slow cooker food is a hit in our house, too, Sandra, except when I mess up Karen’s instructions and add six cups of pasta instead of one to her minestrone soup. Yes, I poured the whole box in. Split pea soup is a baby-step up from baby food to Olivia, I would say. No wonder she loves it so!


      • Reading “six cups of pasta instead of one” made me gasp, and then laugh. We have had similar mishaps on this end as well. Something gets lost in the translation sometimes. Pizza makes for a great Plan B though and rarely disappoints.


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