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The Cross and the Cleaver: The Rev. Piotr Cooks Up Delicious Dishes

Anyone who follows the Rev. Piotr on social media will know all about the incredible dishes he and his wife create on a daily basis. From local dishes to ones from around the world, each dish is completely drool worthy. This is why we are so excited to share that the Rev. Piotr will be sharing his amazing recipes with our readers! Read below to discover how to make the Rev. Piotr’s Lazanki!

Welcome to the “Adventures with Polish cooking.” This is an invitation to meet a cuisine that is rich, varied and affected by geography, ethnicity, and history. Along with a Canadian author and a friend of mine, Karen Bass, we coined a sentence: “Food of our childhood becomes the comfort food of our adulthood.” The dishes I will share with you are my favorite for a variety of reasons. They bring on memories of family dinners, outings, and delicious leftovers.

Many dishes I cook are the product of Polish ingenuity in times of scarcity. Something many can relate to, and/or understand. We begin with a dish that is simple, allows for movement of taste and presentation. It is quick, simple and satisfying. There we go.

It is called “ŁAZANKI” and is traditionally made with flat, square, noodles (imagine cutting lasagna sheet into inch-by-inch pieces). I use bowtie pasta. You can use shells, macaroni, or fusilli (aka rotini or spirals). Whatever you like and/or have on your shelf. The same with sauerkraut – jar, can, Polish, German, just experiment. You can adjust the volume of the recipe according to your appetite. This is for two (well… four if you are stingy or on a diet ;).

3 cups of dry pasta – boil al dente in one pot, according to the instructions on the box.
4 cups/1 litre of sauerkraut – boil in the pot with a bit of water for approx. 15-20 min. If you find sauerkraut taste too strong, rinse it or substitute 1 or 2 cups with shredded cabbage.

While above is boiling, fry some chopped bacon (not maple flavoured!) in a pan, and halfway through throw in a cup of sliced mushrooms (or a can – don’t sweat it).

Once pasta is cooked (and drained), sauerkraut/cabbage hot, and bacon/mushrooms sizzling, mix all together in a pot or bowl. Season GENEROUSLY with pepper and serve!

The Rev. Piotr is a minister at St. Paul’s United Church. When not engaged in pastoral ministry he likes to cook, walk and listen to Heavy Metal.

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