Polish Eggs in Sour Cream &
Mushroom Ramekins

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            FOOD FUNNY
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Here's a classic food funny from Fran in Seattle:

A man observed a sign in the window of a restaurant that read "Unique
Breakfast," so he walked in and sat down. The waitress brought him his
coffee and asked him what he wanted. "What's your Unique Breakfast?" he
asked.

"Baked tongue of chicken!" she proudly replied.

"Baked tongue of chicken? Baked tongue of chicken! Do you have any idea
how disgusting that is? I would never even consider eating anything that
came out of a chicken's mouth!" he fumed.

Undaunted, the waitress asked, "What would you like, then?"

"Just bring me some scrambled eggs," the man replied.

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            TODAY'S RECIPES
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The traditional home-cooked meal in Poland doesn't usually
include a first course, so I have provided a couple of recipes
that could be served as a light lunch or side dish instead. This
unusual method of cooking eggs would also be appropriate
for the breakfast table.

Eggs in Sour Cream (Jaja Sadzone na Smietanie)

2 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour
1 1/2 cups (375 ml) sour cream
6-8 eggs
Salt and freshly ground pepper to taste
Chopped fresh dill for garnish (optional)

Heat the butter in a large skillet over moderate heat. Stir in the
flour and cook for 3 minutes. Stir in the sour cream and cook
until it begins to bubble. Carefully drop the eggs onto the sour
cream mixture and simmer covered until the whites are set and
the yolks are cooked to your liking. Season with salt and pepper
and optional dill before serving. Serves 4 to 6.

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The Polish people are wild about mushrooms, and foraging for
wild mushrooms is a popular national pastime. This simple
yet elegant dish is best made with a variety of mushrooms, but
is delicious made with white button mushrooms as well.

Mushroom Ramekins (Pieczarki w Muszelkach)

3 Tbs (45 ml) butter plus additional for topping
1 lb (450 g) sliced mushrooms
1/2 onion, finely chopped
1 Tbs (15 ml) all-purpose flour
1 cup (250 ml) heavy cream mixed with
2 egg yolks, lightly beaten
2 Tbs (30 ml) grated Parmesan cheese
Salt and freshly ground pepper to taste
Bread crumbs for topping

Heat the butter in a large skillet over moderate heat and saute the
mushrooms and onions until tender, about 5 minutes. Dust with the flour
and stir in the cream mixture, cheese, salt, and pepper. Transfer to 4
to 6 buttered ramekins, sprinkle with bread crumbs, and dot with butter.
Bake in a preheated 350F (180C) oven until lightly browned on top, about
10 minutes. Serves 4 to 6.
Received on Mon Feb 19 07:57:31 2007