I was pleased to hear that so many of you enjoyed Baba's Favorite Monday Slovak/Polish Recipes. I was even happier that you wanted to know more about the woman who was so important in my becoming the person I am today. Without any formal education whatsoever, Baba was a vessel of wisdom and knowledge she willingly shared with anyone smart enough to listen. She had a glorious sense of humor, and a stubborn streak a mile wide. Mostly Baba had a deep faith in God which carried her over the hills and valleys of life without bitterness or despair.
I've decided to share more of my Baba's recipes with you on my Monday blogs for the next six weeks. I hope you treasure them as much as I do.
BABA'S FAVORITE
TUESDAY
Upon
arriving home from daily Mass, Baba hurriedly ate breakfast, then set up the
ironing board in her kitchen. Before she actually started this tedious Tuesday
task, Baba separated Zedo’s and Uncle Tom’s dress shirts from the rest of the
clothes. Next she’d fill a bowl with water and grabbed the bottle-cleaning
brush from the drawer. My grandmother spread the shirts out on the kitchen table
one at a time and generously doused them. Finally she’d roll each one up
tightly, wrap the entire bundle in a towel, and place it in the refrigerator.
She always said her technique was the best way to crisply-ironed shirts with
the least amount of effort.
Baba
took a break at lunchtime, not so much to eat as to get off her feet for a
little while. She’d enjoy a salami sandwich on rye, and a cold glass of milk.
If there was a cookie around, Baba was sure to find it. Oh how she loved her
sweets! I’m the same way. Without dessert, a meal just isn’t complete.
PAN-FRIED PORK CHOPS
Pan-Fried Pork Chops were not exclusive to Slovak or Polish
kitchens. Baba often made them because
Tuesdays were busy, and this dish was very easy to make.
When buying her chops at the local butcher shop, my grandmother
insisted they were not too thin, and not too thick. Medium thickness insured
that when frying them, the pork chops would be cooked thoroughly.
Baba floured the meat on both sides. She’d then let the chops
sit on waxed paper for a while. Baba said that by allowing them to dry first,
the flour wouldn’t stick to the skillet. She was definitely right. I use her
method all the time and have never had that problem.
When the bacon grease was heating, Baba diced garlic cloves and
sautéed them in the oil. As she placed the pork chops into the skillet, the
meat sputtered for a few seconds. Baba fried one side of the chops for about
three or four minutes, then turned them over for another three. She could tell
when they were done by their color.
Once the pork chops were removed from the skillet and placed in
the oven, Baba left the grease and garlic on the stove. During dinner, she’d
warm up the skillet so we could dip bread into it, sop it up, and eat it with
the meal. Yum!
(Potato Drop Dumplings)
A
great side dish to go along with Pan-Fried Pork Chops was Baba’s potato drop
dumplings mixed with cottage cheese. All she needed was three
or four potatoes, flour, milk, and salt and pepper. Before she combined the
ingredients, she’d fill a pot with water, add a pinch of salt, and light the
burner. After the dough was made and the pot was boiling, Baba took a teaspoon,
dipped it in the water, and then used it to scoop up a small amount of batter.
Using a second spoon to nudge it off, she’d drop the dough into the boiling
pot. Baba continued this process until all of it was gone. The dumplings were
done after simmering for about twenty minutes.
Using a little butter,
Baba prepared a large skillet to warm the cottage cheese. After draining the
dumplings, she’d spill them in a pan and add the cottage cheese to it. If you
aren’t a fan of cottage cheese, Baba oftentimes mixed in sweet cabbage or
simply served the dumplings plain.
VANILLA
ICE CREAM
Baba
didn’t have time to make dessert on Tuesdays. Instead she’d pull out the carton
of vanilla ice cream and place one or two scoops in a small bowl for each of
us. It was always vanilla because that was Baba’s favorite. To this very day, I
will choose vanilla over any other kind because vanilla is my favorite ice
cream, too.
Baba
never made her own ice cream and neither have I. But after finding this simple
recipe on Pinterest, I’m planning on making it by the gallons and storing it in
the fridge. I guarantee it will disappear quickly since both my hubby and I
love the stuff!
I hope
you will try some of Baba’s favorite Tuesday recipes. As a family we looked
forward to every meal because we knew how much love and caring went into the
preparation. We were never served anything that came out of a box or can. With
Zedo seated at the head, we respectfully gathered around Baba’s kitchen table
to share blessings, food, and conversation. We cherished this time together and
were excused only when our plates were emptied and our stomachs, full.
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