Poland Culinary Vacation

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ImageRecipe included for Bigos (Hunter's Stew)
Learn to cook Polish recipes with country housewives on a Poland Culinary Vacation. I had to let all our foodie travelers know about this extraordinary find.  How great would it be to travel to specially selected regions of Poland to learn about the roots of regional fare and explore how modern chefs are transitioning traditional dishes to contemporary cuisine.
Poland Culinary's world-class vacations let you indulge your foodie side with hands-on and demonstration-style cooking lessons with country housewives in their village homes and professional chefs in the cities as well as trips to local markets, farms and festivals.
Along the way we also visit with Polish bakers, farmers, shop owners and chefs to learn the secrets - and collect the recipes - of this outstanding culinary culture. Between culinary pursuits, including vodka and beer tastings, you'll take in art, architecture, and even sites on the UNESCO World Heritage List. To relax and rejuvenate each evening, you'll stay in comfortable, chic accommodations ranging from charming hotels to genuine castles and palaces. Each trip is personally designed and escorted by Malgorzata 'Sarna' Rose, a native of Poland and founder of Poland Culinary Vacations.
For 2009 travel season Poland Culinary has open registrations for two exciting new foodie adventures: A 7-day cooking vacation in the Lesser Poland region -- Cooking Your Way From Krakow To Zakopane -- and one-day cooking classes, a cooperative venture with The Culinary Institute in Cracow. Dates for 2009 culinary vacations in Lesser Poland, and the cooking classes, are posted on the company's Website: http://www.polandculinaryvacations.com/ Also offered is an exciting itinerary to Lower Silesia region of Poland called - The Flavors of Lower Silesia - and  you  can watch a VIDEO from our  2008 cooking trip to Lower Silesia on our website at http://www.polandculinaryvacations.com/vacations.php


Bigos - Hunter's Stew

* 1/2 lb each of pork & beef
* 1 large onion, chopped
* 1/2 lb dried wild mushrooms
* 4 dried prunes, chopped
* 1/4 lb lean bacon
* 1/2 lb Polish sausage cut in small pieces
* 1 qt sauerkraut
* 1 small fresh white cabbage, thinly sliced
* Water or vegetable stock
* 1 small can of tomato paste
* 2 bay leaves
* Salt and pepper to taste

Wash sauerkraut and cook until tender with bay leaves. After 15 min add fresh, sliced cabbage to cook together with sauerkraut. In a separate pan fry cut up bacon. Add onion and meat, including Polish sausage and fry until meat is slightly brown. Add water or vegetable stock and cook until meat is tender. Add sauerkraut, mushrooms, prunes and tomato paste and boil until the flavors blend. Season to taste.

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