For my bon voyage post, I've made a version of a traditional Polish dish, prażonka, which I read about in the course of my trip research, in Old Polish Traditions in the Kitchen and at the Table. In many instances, the book doesn't really give amounts, but rather gives a bit of the dish's history and general guidance as far as ingredients and methodology.
The dish is sort of a Polish version of a hot pot. According to the book, it was enjoyed by Polish shepherds beginning in the mid 18th century, and is popular with campers and hikers to this day. Simply line a cast iron or enameled pot (a Dutch oven would be perfect) with pork fat or lard, and layer onions, bacon, thinly sliced potatoes, and liberal amounts of salt and pepper, repeating until you get to the top. I added a layer of fresh sage, and well as a healthy dusting of smoked paprika on the very top. You cover the whole lot with cabbage leaves (which you're supposed to discard after baking, but I thought they were delicious!), and then cover that with foil, and bake at 350 degrees F until the onions are melting and the potatoes are soft. The book mentions that sausage is a good addition to this dish, but I went with one of my favorite things, a fried egg, expertly prepared by Poppa Trix:
I am of course looking forward to eating real Polish food in Poland, and you may rest assured that I will be downing more than my fair share of Pilsner Urquell and choice pig parts in Prague.
But don't worry - I have a few posts in the queue for while I'm gone, so you'll still get your Trix fix. And I look forward to catching up on all of your lovely blogs when I get back in mid April.
Until then ... Pożegnanie!