Banana Ketchup

This condiment is a piquant accompaniment to any sharp Cheese and broiled or grilled Chicken or Fish.

The recipe comes from Silvana Franco's excellent out of print cookbook Salsas and Ketchups copyright 1995. I found my copy at the Library Book Sale. You also will find another sauce by this esteemed Lady HERE.

Illustration by Ulisse Aldrovandi. It comes from this collection of vintage illustrations. 

Banana Ketchup

Makes about 3 3/4 cups.

10 ripe Bananas, peeled and coarsely chopped
2 Onions, finely chopped
2 inch piece of Ginger Root, finely ground
2 1/2 cup Cider Vinegar
2 cups soft Brown Sugar
2 tsp. Black Peppercorns
1 tsp. Allspice Berries
1 tsp Salt

Place all ingredients in a large saucepan. Bring to a boil, stirring until the sugar dissolves. Cover and simmer gently for one hour, stirring occasionally, until thick and pulpy.

Strain the mixture through a fine nonmetallic strainer, then pour immediately into hot sterilized bottles. Seal and store for up to 6 months.

Easter Sausage and Barrel Sauerkraut

I was fond of Smokies sausages when I was a child. It was the lunch treat my Mother, the Polka Queen, brought home every Saturday from the supermarket. They disappeared for a bit but Oscar Mayer recently started making them again.

If you are fond of traditional smokehouse flavor and are food additive conscious, I suggest you shop at Czerw's Kielbasy and Polish Provisions. Their home made products contain no by-products, artificial color, fillers, or added water.

Shop early in the week, especially on Easter. You will find that lines of people go around the block on Easter. Poles take Easter seriously. 

I buy barrel Sauerkraut, smoked Cajun Kielbasa which my children love, and Kabanosy, a sort of hot Polish Slim Jim. We have lots of assimilation in Foody Nation Philadelphia. You can get directions, history of the shop, and a list of their products at their website.

Jan Czerw, Grandfather of the current owners, emigrated from Mislsi, Poland. In 1938, Jan Czerw converted a horse stable into a shop. He built the brick ovens meat is smoked in himself. Czerw's Kielbasa still stands in that original spot, using the same brick ovens built almost 70 years ago.

Wesolych Swiat i dobre jedzenie!

Note: There are about 600,000 Folks in Philadelphia who think of themselves as Polish. All those good Folks like to eat good Polish Food. I am going to tell you where I find it. There many excellent Polish shops and food purveyors in Philadelphia. I do not pretend this is a thorough list of every single Polish shop in Philadelphia or nearby. It is where I shop. Maybe you know a good place? Leave a comment and I will go there and give it a try. And write about it. 

Be my Valentine? - Pasta with Smoked Salmon

Italians make this pasta on Valentine's Day but it is too good to confine to one day of the year.

Pasta with Smoked Salmon

1/2 pound of Pasta, linguine or penne
1/4 to 1/3 of a pound of Smoked Salmon, thinly sliced and cut into shreds
1 Shallot, slice thin
2 tablespoons Butter, preferably unsalted
1/2 cup of heavy Cream
1 tablespoon minced Parsley
1 tablespoon Whiskey, Brandy, Vodka
Salt and Pepper

This is how I do it. Cook pasta according to the directions on the box. This sauce is speedy (about 5-7 minutes) so do the preparation work first and do not overcook the sauce or the pasta. Start the sauce after you put the pasta in the boiling water.

Saute the Shallot in Butter until it is transparent. Do not brown. Add the shreds of Salmon, cook a moment until the Salmon changes color, add the liquor and saute until the liquor evaporates. Very gently stir in the cream. Check the seasoning. Add the Parsley. Add the drained pasta to the pan sauce and gently turn the contents until the sauce covers all the pasta. Serve promptly. Ideally diners are already seated and salivating. This is Italian fast food. Whole operation takes 25 minutes start to finish.

Serves two to four depending upon whether you serve as dinner or a first course. Yes, I put grated cheese on the table for those who like it on all pasta. Like me.