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Post by concerned on Oct 30, 2009 9:04:31 GMT -5
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Post by bobbbiez on Oct 30, 2009 12:12:47 GMT -5
 Thanks for sharing Concerned. Did check out the site and there are some really good recipes there I'd like to try.  ps: I wonder if they'll deliver?(chicken soup that is) 
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Post by chris on Oct 30, 2009 14:17:58 GMT -5
 There should be enough here for the lot of you. ;D Dig in. (its chicken soup with escarole and tiny meatballs. trust me it tastes a lot better than it photographed. ;D |
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Post by Clipper on Oct 30, 2009 15:33:35 GMT -5
Mmmm Mmmm. Looks a lot like the Italian Wedding Soup I used to order when we lived up there. I love soup with escarole in it. I love escarole period, and you seldom see it down here in the South.
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Post by bobbbiez on Oct 30, 2009 16:16:32 GMT -5
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Post by bobbbiez on Oct 30, 2009 16:41:04 GMT -5
Clipper, you might not have escarole down south but I'm sure you have dandelions popping up all over. We, old time Italian cooks, would always substitute dandelions in place of the escarole when necessary. They're just as good and some can not tell the difference. Try it, you just might like it.
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Post by Clipper on Oct 30, 2009 22:25:38 GMT -5
I do dandelions in the spring when they are young and tender, but there are no dandelions this time of year. believe it or not, last spring there was a guy selling dandelion greens by the bag at the farmer's market.
We have a green that they call "creasy greens". I think they are some kind of watercress or something similar. I make greens with italian sausage, cherry peppers and garlic, sauteed in olive oil, and I use a combo of baby spinach, and "field greens" that come in a bag for salad. believe me, it is nothing like the greens from around there. I have even made Giambotte with baby spinach, out of sheer desperation, haha.
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Post by bobbbiez on Oct 31, 2009 0:03:03 GMT -5
Hey, whenever short of something the best of cooks find a way to make all taste great. I learned that when things were tough financially and I had five kids to feed. My kids still say I know how to cook hamburg 1000 different ways. ;D Boy, even though I learned to cook real good in those days, I am very glad those days are gone.
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Post by Clipper on Oct 31, 2009 12:06:27 GMT -5
Yep. Actually putting the sausage into my greens is not something I used to do when we had escarole, but it takes some of the bitterness out of the greens we have available and makes it more "italian" tasting.
We have learned a lot of ways to re-create our Northern favorites from home since moving here. When we first moved here, there was NO italian sausage available. At least now there is Hillshire Farms and Johnsonville, haha. I make our own sausage, both breakfast and italian. Kathy found that she can make outstanding ravioli by using her perogi dough recipe. We manage to get by, but believe me, when we get back to Utica for a visit, the first thing we do is find some good italian goodies and a good pizza and wings.
The shopping list for Utica visits is 1. Grandma Browns beans, 2. Italian Sausage from Chanatry's, 3. Holland Farms baked goods, 4. O'Scunnizzo's pizza and wings, 5 Chili dogs from the Patio Drive-in, 6. Giambotte from Breakfast at Tiffany's, a 7. fish fry from the Knight's Spot in Frankfort, and finally 8. Keilbasa from Hap's.
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Post by bobbbiez on Oct 31, 2009 12:53:24 GMT -5
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Post by Clipper on Oct 31, 2009 13:20:44 GMT -5
I also am a fan of Pulaski's, but Kathy has always like Hap's and that is what we get. Pulaski's also has the best Studzina and other cold cuts. Hap's has good hotdogs and mushroom stew.
I have been disappointed with Hap's keilbasa lately. It is not as fat in diameter as it used to be and it seems too salty to me.
When we lived in Utica, we often picked up Galumpki from Pulaski for a quick supper. They were delicious also.
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Post by bobbbiez on Oct 31, 2009 15:17:14 GMT -5
Yep, Pulaski's has the best golumbkies and pieorgies in this area now that Anchor Inn is closed. Between Pulaski's and the Ukrainian Hall near Munson-Williams, you can't go wrong on the Polish foods. Damn! Ya got my mouth watering for some pieorgies now. Made golumbkies last week so I'm set on them for a while. Froze some just in case the craving comes back. ;D
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Post by chris on Oct 31, 2009 15:24:48 GMT -5
Here is a webiste I had found recently and have been following. The guy is from Albany and just got his Dr degree as a chiropractor. He use to compete in body building and has some good recipes (healthy ones) and of course is Polish so has some of those too. ;D Its a fun read too. bakingwithdynamite.blogspot.com/ |
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Post by chris on Oct 31, 2009 15:27:04 GMT -5
Here is a webiste I had found recently and have been following. The guy is from Albany and just got his Dr degree as a chiropractor. He use to compete in body building and has some good recipes (healthy ones) and of course is Polish so has some of those too. ;D Its a fun read too. bakingwithdynamite.blogspot.com/Clip...I thought Grandma Browns' was a national brand. No Grandma in Tenn....come home son. |
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Post by chris on Oct 31, 2009 15:28:38 GMT -5
Here is a webiste I had found recently and have been following. The guy is from Albany and just got his Dr degree as a chiropractor. He use to compete in body building and has some good recipes (healthy ones) and of course is Polish so has some of those too. ;D Its a fun read too. bakingwithdynamite.blogspot.com/Clip...I thought Grandma Browns' was a national brand. No Grandma in Tenn....come home son. I never heard of Pulaski's....they must have opened after I moved. |
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Thanks for sharing Concerned. Did check out the site and there are some really good recipes there I'd like to try. 
