ROBERT MAKŁOWICZ POLSKA odc.76 „Beskid Wyspowy.Wśród śniegu i bryndzy".

ROBERT MAKŁOWICZ POLSKA odc.76 „Beskid Wyspowy.Wśród śniegu i bryndzy

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[ automatic translation ] Last year, at about the same time, at the height of pandemic restrictions, we gave a deal to my solitude in the Beskid Wyspowy. The year-old passed like a whip. Well, winter weather as well, although there was no such snowstorm then. There was even some beautiful sun and almost imperial weather, but that may change in a moment, and the most important thing is that I decided that we would come to Beskid Wyspowy again and see the same places after a year, in an equally beautiful winter coat. Chełm ski station. Here, where the chairs of the cable car are moving today , I used to cook, because then they did not move.

It was all closed. Here, only single ski-tourers were crazy. Back then, a year ago, we had roughly 7,000 detected cases of the coronavirus. Everything was closed. We are now almost 60. Everything is open.

This pub was also closed. And now it's open. I checked the sour rye soup, pork chops inside, fried cheese with cranberries in the oscypek type, but I have an idea about the food ...

Jesus, you have to hide. Tea. Tea, no electricity, unfortunately. Where are we?. We are going along the ridge, because there is a road across the ridge, but this ridge is also an administrative border. We already have Stróże on the other side, Chełm on this side and Myślenice downstream.

It's beautiful. It is so beautiful that I am very happy that I am going and not going. Although, as you know, it's a truism, but in the mountains the weather can change at any moment. For now Siberia, Vladivostok, Irkutsk or winter in the Beskid Wyspowy. I used to cook at this chapel last year. It was peas with turnips in a cauldron.

Anyway wonderful. As you have not seen, and you are interested in peas with swede, somewhere in the annals of YouTube, of course , there is to see. Well, I will not cook in the same place, because it blows terribly here, but the weather can change and I will also cook something in a cauldron.

I already know what it will be. Where, I don't know yet. Come on. It was raining then, it was snowing, but it wasn't that bad, but it won't be like that for a week ... I guess. There are two ways in which I am going to reach the destination.

Either on foot it is about an hour's walk, "no fate" as the locals would say, that is through the forest, or a dozen or so kilometers around by car. And which path to choose? I think I know. Kudłacze chalet, which is a real mountain chalet closest to Krakow. As you probably guessed, I got here by car. I have abandoned them below, because I have already translated it both on foot and by car.

It was almost the same winter a year ago. I was standing here with the host, Mr. Krzysztof Knofliczek. Couldn't go inside, could n't eat anything. Now you can, so here I am. Mr. Krzysztof, how was the year? There was no better year than the one in terms of tourism and I think that someone who runs a business in the mountains this year complained, then he was lying.

Also that only strength was lacking, and tourists were adding and there are more and more of them. But is it the fact that people in a pandemic situation do not choose all inclusive and places where 5,000 people eat at once, but are just looking for places where there will be 10-15 people. How much can you accommodate here at once? Well, it's quiet at once 30. And you also have accommodation? Yes, we have accommodation. Well, we do some kind of meetings, integration also, we not only serve tourists, that we only host them at night through the stomach to the heart.

Exactly, this is a very important thing, ladies and gentlemen, also extremely important information for you. We associate the shelter with a place where you can sleep, where you can eat your own dyke. And when they have something to eat, it's more like bigos from a block or baked beans also from a block. Meanwhile, you have your own specialite de la maison here, you cook yourself.

We cook ourselves. At the beginning, we were crawling in this cooking, but now some years of practice, the desire was to create a menu of some kind. In the beginning, as everywhere else, we started with fast food. We took it back. Not everyone just agrees with it, because the child usually wants to eat fries, but as I said, no, no , and there are pancakes.

There are such cool stuff, delicate stuff, I just don't want it to be the same everywhere. Just your own style, so that it would be associated with this shelter, and not with the whole of Poland. Well, this is something, I am talking about what we have in front of us, the fame of which has already reached Krakow, because it is bear garlic soup, which I understand must sow more, because it seems impossible to harvest it in the forest. More than once it is possible to collect in three provinces, but of course not all seedlings are torn out there, but probably only by half or three quarters, I never ...

I have places where there would be no chance to collect even a tenth, because they are clearings of several hectares. Well, you can definitely collect in Silesia, Lesser Poland and Podkarpacie. Okay, so we're legal. We are legal.

But the soup is brilliant. But what? Are you preserving this bear garlic somehow? I just don't know whether to reveal it or not. No, maybe not, but in any case we do not collect in the spring and then you use it all year round. It is not pasteurized, it is not frozen, so I will say it. And it is as if it were today.

He is collected and a year ago exactly. We start harvesting in April. We harvest garlic not in May when it is blooming, although all parts of wild garlic are used. We only make leaves from six to ten centimeters the best. This is what Mrs. Lemko from the Low Beskids once told me. They did, they combined wild garlic with butter.

Not with soup, but with butter. No, because you will reveal the entire recipe in a moment, please do not speak. No no no no. Jesus, how good it is. I'm sorry to interrupt that already.

I'm so happy. I stopped, I stopped. I just want to say that the Austrians, for example, are extremely proud of bear garlic dishes, because it grows in the mountains. It's called Bärlauch there. The Ukrainians are also strong in this, and the Carpathians in general, but I haven't eaten such a good bear garlic soup in Austria.

There they have Bärlauch pesto, all sorts of other stuff, but that's just phenomenal. Well, I am very happy. Well, I don't know what to say, because now I'm a bit choked. No good ...

When these are sincere words, for me it is definitely an exaltation. It's best not to speak, just eat. I talk too much. And that's one of those things that was worth waiting for a year. That one year just passed. You couldn't eat this soup back then, but now you can, so there are always some positives.

Mr. Krzysztof, stay here on the Hairy and don't give in ... No, we will not give up. And cook ...

We try. I pray all the time that I would not lack strength, because only with this, and this is how I know that I can manage, because this ... It is not dependent on me anymore, and I really want to do not want to even anymore I want to develop it, I want to keep what is at this level and that those who come here leave satisfied, because you know, everyone also has some problems and this place should somehow help them de-stress, that they can get to know this nature, and if they come back to that first conversation, where are these people coming from? Because people started to get to know Poland through the pandemic, because they did not have such a convenient situation with these trips, because there are restrictions everywhere ... Well, Cambodia ... And suddenly it turned out that some people are delighted.

They come and say: "Oh boy, but we were not serious. We were going somewhere, spending as much as it is so beautiful here, you can rest here, you can relax here . Not only are they in the Alps, the Tatras. The soup is getting cold. there are only the Alps, the Tatra Mountains are also the Carpathians, there is also Beskid Wyspowy, it is Wyspowy or Makowski, because there are many . Makowski? Because 4 kilometers from here is the highest peak of Beskid Makowski, Lubomir , 904 meters and belongs to the Crown of Polish Mountains, which is an important range. kociołku

... I was lying. During last year's visit here, we also visited the very nearby hamlet of Obajtki nad Stróżą, but Obajtki plus snowstorm is not a good combination. We will not see anything anyway. But in that last year's episode I had the pleasure to talk to Darek Martynowicz, who teaches at the Małopolska School of Hospitality in Myślenice. And what happened during that year? Well, Darek became the teacher of the year, not in Myślenice, not in Małopolska.

Throughout our country. Also, as you can see, I choose my interlocutors very carefully. To the glory of the motherland, of course, and now home. Since we are in Małopolska, we must also follow the trail of Małopolska's regional products, those that have their appropriate appeal, even an EU appeal.

And now we will talk about two of them. First, bryndza. Bryndza taken half an hour ago from the fridge, so in a moment it's going to have that wonderful, lovely, soft texture.

And that is one thing and another here is where cooking ends. I'll show it to you. Namely Hansel, beautiful Hansel from the Dunajec Valley. Beans, also with appellation, certified. So this is the end of cooking, let some more fire here, and two things.

It will be a cake with sheep cheese and a paste based on Hansel, also with sheep cheese. If you have a cake, you have to make a cake. Well, if you need to make a dough, you need flour. Here I have half a kilo of flour sifted and now I need to add two teaspoons of baking powder to it. You have to salt it.

You need to add about 80 grams of butter there. The butter is soft, so it is better to crush it a little. It will all be mixed up in a moment. Smaller pieces and something that will bring it all together, tie it together and make it a cake.

Namely, a glass of milk, but we will pour out the milk when the thing is mixed through the mixer and gradually pour it in and make a smooth dough. The cake seems to be perfect. Let it rest for a while. See, it goes great from this kneading jig, this hook. Okay, let him wait a moment. And we make the stuffing.

This means it will not be stuffed inside, it will have two layers. Cake and this layer of sheep cheese on top. So the bryndza for now without anything. You always have to check how salty the brand is. Its saltiness also depends on age.

You need to salt it a little. Of course, I didn't buy sheep's bryndza, but sheep's bryndza. Sheep sheep cheese and spices. Ground cumin, two teaspoons of more or less ground cumin.

Two yolks. And sweet cream. If you prefer, it can be sour, but the point is to break the intensity of the sheep cheese flavor with a light cream sweetness. Fifty no more.

Cream in a brandy glass, let it be. A little pepper and knead a smooth mass. Let there with a fork. In the meantime, I replaced the fork with a plastic device that will make it easier to spread the mixed mass. Then it is ready. Now the baking mold.

Metal sheet, stoneware, whatever. You need to grease this sheet, because I want to be extremely modern, so I have a spray patent for spraying molds. That's enough and now I will take it lightly with breadcrumbs. Of course, you can only put it out with parchment paper, then the fat doesn't matter. So that the bottom is evenly covered with breadcrumbs.

Oh, this way. And now we take the cake . The cat starts up. Winston! Winston! He should sleep during the day and scream at night. He mixed up the time of day and night. It's good for us, because normally he screams like that at night. And now the cake, see how nicely it goes away. As it is flexible, plastic, and now you have to spread the dough out.

Just paws. The cakes are not toasted before applying the stuffing. Remember, it has baking powder in it. It will get up. Besides, this stuffing is not particularly moist.

And now you have to do the same, i.e. apply sheep cheese and spread it over the entire surface. Of course, it is best distributed with wet paws, i.e. wet hands. Then you can still lick them. Well, some of you don't like it.

But do you act differently in your own kitchen? Okay, the paws are very clean. Please, please, please. Housing clean.

And now we sprinkle it all generously with caraway seeds. Cumin is an extremely important spice in Lesser Poland. The proximity of the Kingdom of Bohemia, the closeness of the former, also former, Kingdom of Hungary make us love cumin here, so we sprinkle it with cumin. In this case, unground. I have an oven heated to 180 degrees and now it should be baked for up to half an hour, I think. We will be looking there.

And it goes to the stove. And we'll see you in a moment, because we still have to take care of John. Beautiful Johnny. "Cake in the oven, socks on the table," one of Inspector Banack's proverbs said.

Don't you remember that anymore? It was terribly stupid. An American series about a lieutenant, or inspector Banack, who allegedly threw Polish proverbs. In any case, it is baked and risen, and Hansel needs draining.

Mrs. Marta Dymek changed my approach to beans in some way. Namely, I stopped salting it last. I add salt right away and nothing happens. But it's worth listening to people.

Soft, very soft because it will undergo the mixing process. What do i have here? Here I have bryndza. So it will be a kind of paste. Some people also make pates from beans, but it will be a paste. The Czechs and Slovaks would say anointed, so we only have sheep cheese and beans, salted beans.

This spice is in the original recipe. This is ground cumin. About two teaspoons, a little salt and in the original recipe that's basically everything. You still need to add fat here - oil.

Well, a rapeseed one that is unrefined would be best, but I will add a little oil inside. It is eaten cold, and finally Queen Bona lived in Wawel, so the taste of the oil will enrich the whole thing very pleasantly and I will add one more thing, because of course I have done it many times before and I know that it will finally turn up the whole thing. This is a sweet pepper, not hot, but beware of smoked paprika. It will match this brilliantly. And now you just have to mechanically turn it into a smooth paste.

You can add pepper, you don't have to. I do not add. I mix.

The cake grew as if it were taking bodybuilding supplements. It will, of course, sit down a bit when you take it out of the oven, but it's perfect. There is no mass at all here.

Look at this place. This is just one kind of pie that can be eaten cold. You can eat warm. It will be just as good. I bought bread in Myślenice, the board was made by Mr. Wojtek, so now my life-like wisdom, well, such special knives ...

Somewhere around here, it probably is, it's not this one. These knives are for bread, but if the bread is crusty, they cause great losses. The crunchy crust comes off, so for a long time I have not used these knives for cutting bread, but a ripening ham knife for prosciutto. He then does not hurt the skin and you can cut a perfect slice. This is wheat-rye bread. You can see the color.

There is some cumin in it. Pięteczka in addition, so first this. Of course, the paste must be covered, because it becomes covered with such a delicate shell when exposed to air, but it is wonderful. Okay, I'm not just gonna smear her like that with a knife. It is divine, so this is one, but it is about to be the other. Namely, let's cut ourselves a piece.

We'll see what it looks like. And you will see by the way. Here is a device like this ... Where is this device? This instrument is here.

So that you can see it in cross section. Look what the perfect cake. It's too hot to eat it yet, but it's not anymore. If you want, you can, of course, also sprinkle with olive oil or rapeseed oil, if you use one, on the bread.

Listen up, sheep cheese, beans, cumin. Basic products. Okay, some foreign smoked paprika. You don't have to give it, but it will be better with it.

This is the simplest, best kitchen. I am flying. Right now, and even more after the beans.

2022-02-20 22:18

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