Week 2: Polish – Kotlety Schabowy & Ziemniaki z Cebulą i Koperkiem

…or breaded pork chops and potatoes with onion & dill.

I am around 50% Polish. I have never cooked a traditionally Polish dish in my entire life. Of course, the first thing I think of is pierogi. But I am sure that is what everyone else will think of too. Let’s try something else. After a few minutes of google searching things like: “polish food”, “polish cuisine”, “traditional polish recipes”, and so on, I settled on breaded pork chops, or “Kotlety Schabowy.” They look tasty, and I do love pork chops, but I’d like to add a side! When i stumbled on the potatoes with onion and dill, it definitely reminded me of something my grandmother would make. Perfect. Let’s rock and roll!


I have my breading station all set up. Flour, egg dip, then crumbs! After the chops are breaded, allow them to sit and “rest” for about 10 minutes. They will dry out a bit, and it helps with the end result of the breading. Fry each cutlet in a pan on both sides until cooked thru and browned to your desired color.


In the mean time, start caramelizing your onions and boiling your potatoes. This takes a while. If anyone tries to tell you that it’s possible to caramelize onions in less than 30-40 minutes, don’t listen to them about cooking anything ever again. It’s not possible! (Read this article for more details)

After the potatoes and onions are done, you can put everything together.Image

Throw your potatoes, onions, dill, salt & pepper into a large bowl to toss, and serve immediately.


This was a tasty, easy, simple dish that I think will become part of my regular rotation. Next time I’d like to include another Polish tradition, beet salad. That was part of my original plan, but the supermarket was out of beets!


Kotlety Schabowy

  • 4 boneless center-cut pork chops
  • Salt and black pepper
  • All-purpose flour
  • 1 large egg, beaten
  • Bread crumbs (seasoned or unseasoned will work)
  • Vegetable oil

Onion & Dill Potatoes

  • 6 large red potatoes
  • 1 cup caramelized onions
  • 1 teaspoon salt
  • 2 tablespoons chopped fresh dill

Take pork chops, trim off fat and gristle.  Pound pork between two pieces of plastic wrap to 1/4-inch thickness. Season both sides with salt and pepper. Dredge in flour, then egg, then bread crumbs. Allow cutlets to sit and dry for 10 minutes before frying. Heat oil to a in a large skillet. Fry one at a time by placing cutlets top side down into the pan. Fry 5 to 7 minutes per side until golden. Place on a dish lined with paper towel to drain.

Boil whole potatoes until fork tender. Drain and remove skin, dice into half inch cubes. In a large bowl add potatoes, onion, dill & salt. Toss to combine and serve with chops.



Week 13: Herbs – Rosemary Rib Roast

This came out so delicious. I decided to make a boneless rib roast for our Passover Seder. I got a 7 pound roast, because we were serving 10 people (9 carnivores, 1 herbivore.) Unfortunately, i was SOOO busy getting all the food ready, I forgot to take pictures of the process. I have one photo, of 1 slice of meat, that was reheated as leftovers a few days later. I know, I’m totally lame.


Week 4: Music Inspired – Firecracker Shrimp

I love listening to music while I cook, and I’m sure I’m not the only one. I was a little iffy about this weeks theme, only because I could not immediately think of a song I really enjoyed, that I could translate into something edible. All the songs I like are about love, heartbreak or murder (if you’re a Coheed fan, you understand.) Not exactly “food”  related. But then iTunes started playing “Firecracker” by Ryan Adams, and I thought, hmm, something spicy, something explosive! I found this deliciously adorable recipe for “Firecracker Shrimp.” If you ask me, they even look like little firecrackers, the way the crispy tails stick out the end, it’s like a fuse waiting to be lit!

These were really tasty, and very simple to make. Don’t let the egg roll wrappers scare you. They are very easy to work with.


After you clean the shrimp, you’ll need to make a few cuts along the bottom, so that they aren’t curling up. We want them to lay straight.


Now place the shrimp in a medium bowl with the sweet chili sauce, soy sauce, sesame oil, garlic and ginger and allow to marinate in the fridge for about 20 minutes.

Next we can start wrapping them up! You really can do this anyway you like, but I’ll show you how I did it. Place one wrapper on your work station and fold one corner in towards the center. Now place your shrimp on the wrapper towards the upper third of the wrap, with the tail sticking out past the straight edge you made with your fold. Now fold the opposite corner in towards the center over the head of the shrimp (or where the head would be if it still had one.) Now just roll up like a burrito, and seal the edge with your cornstarch/water mixture.



Now they are ready for the fryer! (try not to drop them in and splash oil like the picture below)


After they are browned ona ll sides, drain on paper towel and serve with sweet chili sauce for dipping.

  • 1/2 pound large shrimp, peeled with tails on and deviened
  • 1 Tbsp sweet chili sauce
  • 1 Tbsp fish sauce (or soy sauce)
  • 1 tsp sesame oil
  • 2 tsp garlic, grated
  • 2 tsp ginger, grated
  • 1 tsp cornstarch
  • 12 egg roll wrappers, cut in half into 2 triangles
  • 2 Tbsp water
  • 2 Tbsp cornstarch
  • oil for frying
  • Sweet chili sauce for dipping

Adapted from Closet Cooking

First Post!

Hello everyone! I recently decided that I wanted to participate in reddit’s “52 weeks of cooking” challenge. I will also be trying to do the “52 weeks of baking” as well, but I’m not quite sure I’ll be able to keep up with both! I love cooking and baking, and figured this would motivate me to cook/bake at LEAST once a week, and I’ll get to research and try out new recipes that I may have otherwise overlooked. I hope you enjoy!

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