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Posts Tagged ‘hamtramck’

Today was a day of unfettered gluttony, Paczki Day and for those outside of the D, Fat Tuesday or Mardi Gras. My son and I braved the crowds at the bakeries in Hamtramck today to buy the most delectable item ever created, a Paczki – a larger, lighter than air donut filled with a fruit jelly or custard.  The Paczki are the polish way of celebrating the beginning of the Lenten season. Years ago, it was tradition for Polish Catholics to to make way for Lent by getting rid of all of their dairy and meat products because during Lent those items were to be avoided until Easter, when you splurge again for a celebration of Jesus Christ rising from the dead.  Today, the Catholic fasting guidelines are not as strict, but the Paczki stayed intact. Hamtramck has capitalized on this day and Detroit knows a good thing. During Paczki Day, the Polish League American Veteran’s hosts the Paczki Day Blowout a day of all things paczki – there is an official paczki eating contest, rock and roll and drinking. It’s the Polish version of St. Patrick’s Day.

The most traditional paczki is one with a prune filling. While they don’t sound so appetizing, they are; you just have to have an open mind.

As anyone will tell you, a paczki is great with a cup of coffee. So, grab a cup and a paczki and remember only 40 more days until we feast like this again.

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Well, I finally figured out the Dill Pickle Soup recipe…it took a little melding of recipes and a little tasting; but I think I’ve perfected a soup that I find delightful and quite simple, too.

Dill Pickle Soup
1 T. Olive oil
1 T. Butter (optional)
8 c. chicken broth
2 cubes of chicken bouillon
2 medium carrots, coarsely grated
1/2 c. onion, diced
1 c. celery, sliced thin
4 large Polish Dill Pickles (pickles that are not pickled in vinegar), coarsely grated
6 medium potatoes, Idaho type
1/2 c. pickle juice
1/2 c. heavy cream
2 T. flour

1. In a large pot, heat olive oil and butter. Place onion, carrots and celery until tenderized.
2. Add in broth, bouillon and pickle juice
3. Add in potatoes and dill pickles, bring to a boil and cook for 15 minutes.
4. Turn down the heat to a simmer and let simmer for another 10 minutes.
5. In a small bowl, whisk the heavy cream and flour until smooth.
6. Turn your temperature to low and let it sit for a minute before ladling a small amount of hot soup into your small bowl of heavy cream. This is meant to temper your cream and prevent curdling.
7. Add cream/soup mix back into the soup and stir until well mixed.
8. Serve.

To make this vegetarian, substitute the chicken broth and bouillon for vegetable stock and bouillon.

(Note: Avoid boiling when reheating to keep cream from curdling.)

Well, I’ve to run; thanks again for the conversation.

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Well, today, I had a very lazy day. I meant to be proactive, but the gray day lulled me into complacency. So, I’m writing.

As I wait for my dishwasher to finish up, so that it can get loaded again. I’m hoping to find a dill pickle soup recipe that sounds just like the food I love to eat. So far, I have found a recipe that claims to be the recipe for Zosia’s or Polish Village, a restaurant in Hamtramck, Michigan. If you haven’t been to Hamtramck, or Detroit for that matter, it’s a city within a city. Hamtramck used to claim the 3rd largest Polish population outside of Poland. Today, its pride is still there, but it’s been battered. Hamtramck, like most cities in SE Michigan, was built on the blood, sweat and tears of the men and women who worked the lines at Chrysler, Ford and General Motors. Nowadays, those same cities are decaying and crumbling because the infrastructures cannot be supported because the same workforce is out of a job. But I digress.

Zosia’s or Polish Village is one of three main Polish restaurants in Hamtramck that serve authentic polish food and a very reasonable price. The other two are Polonia and Under the Eagle. In the past few years, I make a monthly trip to Hamtramck for the food. I’m in love with Dill Pickle soup and I want to finally try to make some at home. The great part of these restaurants is that they say they will give you the recipe and it ends up being the ingredients. Making me place the heel of my hand to my forehead and shake.

Oh, well. I’ll get to their secret and when I do, I’ll share.

Well, I’ve got to get going, but I’m so glad you could meet me for coffee.

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