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So I got a few emails from some people about the Easter dinner and if that is a “usual tradition” that my family and I do. To answer them, the only thing in reality that is the only traditional holiday food is the ciasteczka Mazurki. (Polish for Mazurki Cookies) As for what kielbasa is, it is simply sausage in Polish. Not a sausage in particular, just.. sausage.

But since the emails have include questions on how to make the dish and desert; well, here we go. (The Desert is going to be different since I haven’t made any Mazurki since Easter. Plus, remember how I always say that I have a few little “mice” within the household that run to the kitchen whenever there is a special or even a sweet treat baking; well, looks like they have now turned into the little thieves they were before and ate them all.) Any who, onto the recipes. First, the kielbasa dinner! *gets my mise en place together* Onwards!

Keilbasa obiad (Polish for dinner):

  • 1 pkg of Polska Kielbasa (Believe me if my grandfather were alive I would have been able to right a recipe for the sausage alone, but sadly no)
  • 1 large onion
  • 8 oz baby bella mushrooms (rinsed well, and chopped to small bite size pieces)
  • 3 yukon golden potatoes
  • 2 sprigs of parsley
  • salt pepper
  • onion powder
  • 2 cloves of garlic (finely chopped)
  • 1/4 cup Olive Oil


Begin to boil kielbasa, it will take 5 – 6 minutes; you’ll know when it’s ready when you begin to see the grease rise to the surface, be sure to take it out IMMEDIATELY afterwards. That is usually the “heads-up” before it pops open. (You do not want that happening. It looks funny to me, but to most it simply looks like popped organs of ananimal. So at the risk of either puking or feeling sick to the sight, don’t let it pop.) -,.,-

Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius). Dice potatoes and place in large mixing bowl. Finely chop parsley, and garlic cloves. Place in mixing bowl with potatoes and add about 1/4 cup (or you can eye-ball the amount you wish to add) and mix well. Then add salt and pepper and onion powder. Combine altogether. -Reason for a 1/4 of a cup is so that it evenly coats all the diced up potatoes and keeps them from sticking to the aluminum foil, plus I’m Italian. Olive oil is always a must in the kitchen. If you’ve grown up within that sort of environment, you know olive oil never leaves you alone.-

Grab a 17″x12″ cookie sheet and line with aluminum foil. Makes clean up a breeze! Spread potatoes so they are not overlapping each other otherwise they won’t cook evenly. Stick in the oven and cook for 15-20 minutes. I always put 20. -Don’t worry, they won’t burn.-

Chop baby bella mushrooms to bite size pieces, and finely chop onions. In a skillet pan, cook baby bella mushrooms until tender. Add a little bit of salt and pepper for taste. You mostly want the natural flavor of the mushroom to come through. Then, once finished with cooking mushrooms, place them in the plates ready to be served. (However you’d like) Then saute onions and place it in the plate (I put it as a circle) next to the mushroom.

Take out potatoes, they would be finished already by the time you’re done on the stove. Plate. Slice kielbasa however you’d like and tadaa! Dinner is served.

Now for desert! Chocolate Mousse with strawberries! (Serves 2) I had made this for my youngest sister and myself. Was delicious and is extremely easy to make. I usually whisk it by hand, but this time since I was a bit lazy -bad!- I copped out and used the “Magic Bullet.” Handy little thing! -NO! Don’t rely on it! BAD!! BAD!!- O,.,O ahhh…

…I was also lazy to make it from scratch. But I’ll post the true recipe for those who want to give it a go.


  • 1/4 heavy cream
  • 2 tbsp of chocolate syrup
  • 5 freshly washed strawberries

Directions: (Whisking or Blending, will give same result.)

Combine heavy whipping cream and chocolate syrup. Whisk well until it becomes airy and fluffy. Sort of how when you make whip cream and it can make a peak.

Place in wine glass or little bowl, looks more like a desert though in the wine glass, and slice strawberries. Place strawberries on the mousse. Place a few chocolate shavings on top and a small leaf or tiny sprig of mint for a garnish or as the finished topping and there you have it. A really easy and extremely fast chocolate mousse.



Real Recipe:

-Courtesy of: http://www.foodnetwork.com/recipes/robert-irvine/chocolate-mousse-with-whipped-cream-and-strawberries-recipe/index.html



For the mousse:

  • 1 cup heavy cream
  • 10 ounces bittersweet chocolate
  • 3 tablespoons butter
  • 5 egg yolks
  • 1 tablespoon water
  • 1/4 cup sugar, divided
  • 5 egg whites

For the topping and garnish:

  • 1 cup heavy cream
  • 1 pint ripe strawberries



Note: For this recipe it is easiest to have a series of stainless steel bowls available which you can use in succession over a pot, double boiler method. (The bowls should be of a size which will nest inside the pot with interior clearance of an inch or so for the boiling water.)

For the mousse:

Beat the heavy cream with an electric mixer until it is whipped, and set aside.

Melt the chocolate and butter over a double boiler on medium heat. Remove from heat and set aside.

Combine the egg yolks, 1 tablespoon water, and half the sugar in a second metal bowl and whisk over the double boiler set over medium heat. (Do not allow any additional water to splash into this bowl.) Continue to whisk and insert a candy thermometer into the mix. When it reaches 145 degrees F, remove from the heat and whip with an electric mixer until it cools. Set aside briefly.

Wash and dry the beaters for the electric mixer and wipe off the candy thermometer to have them clean for the next step. In the third metal bowl, combine the egg whites with the remaining 1/8 cup sugar and whisk over the double boiler until the candy thermometer reaches 145 degrees F. Then, remove from the heat and beat with the electric mixer until the whites are stiff.

Fold the egg whites into the egg yolks. Fold the chocolate into the eggs, then fold in the whipped cream.  Spoon into martini glasses or serving cups. Refrigerate for at least 4 hours or overnight.


For the toppings and garnish:

Use an electric mixer to beat the heavy cream until whipped. Slice each strawberry up to the stem and spread into a fan. Garnish chilled mousse with whipped cream and strawberries just before serving.