Danuta's Milk-Bar Cookbook · Denidose

Everything inside, spelled out

✓Seven soups that start the dinner, from clear rosół to thick grochówka

✓Six potato, flour and cheese dinners, including two pierogi and kopytka

✓Five meat dinners that stretch one pound for six

✓Four dinners of cabbage, beans and mushrooms, bigos among them

✓Sides and sweets: mizeria, buraczki, three surówki, racuchy, kompot and kisiel

✓Amounts for six in US cups and spoons, with the weights that decide a result

✓Failures by symptom with the fix, gathered in one chapter

✓A week of dinners for four, shopped once, with the list by weight

See everything in the book, by name (169)

The Bar Mleczny on My Street in Bałuty

What a bar mleczny was
The truck decided
One o'clock
Why I write now
What this book is
What this book is not
How to use it

How a Milk-Bar Kitchen Thinks

The first idea: the delivery decides the menu
The second idea: the pot
The third idea: the portion
The fourth idea: nothing is wasted
The four ideas at home, for two or four

How to Read a Recipe Here, and What to Keep in the Kitchen

The shape of every recipe
Cups, spoons and the weights that decide
The one thing to buy
The pans and tools
The pantry
Twaróg, and what stands in for it
Technique one: tempering sour cream
Technique two: the zasmażka

The Sunday Pot and Monday's Tomato Soup

The stock, taught once
Rosół (clear chicken soup)
Pomidorowa z ryżem (tomato soup with rice)
What sat beside them on the tray

Żurek, the Sour Rye Soup

What żurek is, and what it is not
Żurek (sour rye soup)

Barszcz, the Red Beet Soup

Why barszcz goes brown
Choosing and grating the beets
Making the pot ahead
Barszcz czerwony (red beet soup)
Beside the bowl

Zupa Ogórkowa, the Pickle Soup

The pickle is the soup
The order in the pot
Zupa ogórkowa (pickle soup)
Cutting the potatoes
The day the crock ran low
What goes beside it
A word on dill

Krupnik and Grochówka, the Thick Soups of Winter

Two pots, one rule
Krupnik (barley soup)
The peas: soaked or not
Grochówka (pea soup)
The morning I scorched the pot
Salt, late
Bread, not noodles

Kopytka from Yesterday's Potatoes

The rule of the weight
Which potatoes
Kopytka (potato dumplings, little hooves)
Three ways to serve them
Making the dough ahead
The pot of water
The hand, not the rule
The slant cut
A plate for the children

Placki Ziemniaczane, the Potato Pancakes

The three rules of the potato
Which potatoes and which fat
Placki ziemniaczane (potato pancakes)
Keeping them hot
The grater
The test pancake
Making more
Between the pancakes
Sugar or salt

Pierogi, One Dough and Two Fillings

The dough, taught once
Why the dough is made this way
Serving the whole dinner
Pierogi ruskie (potato and cheese pierogi)
Pierogi z kapustą i grzybami (cabbage and mushroom pierogi)

Leniwe and Naleśniki, the Two Cheese Dinners

Pressing the cheese right
Leniwe (lazy cheese dumplings)
The Friday dinner on the plate
Naleśniki z serem (thin pancakes with sweet cheese)

Kotlet Mielony, One Pound for Six

The weight of the stretch
Choosing the meat and the bread
Why medium heat and a lid
Kotlet mielony (minced cutlet)
Shaping and resting before the pan
Serving it the bar way

Kotlet Schabowy, Pounded Thin

Choosing the chop
How to pound
Why the order of the breading is fixed
The fat and the crumb test
The overnight soak
Kotlet schabowy (breaded pork cutlet)
Cooking for two or for a crowd
The plate the cutlet covers

Gołąbki That Hold Together

Choosing the cabbage, and another way to soften the leaves
Why the rice boils 8 minutes
Gołąbki (cabbage rolls)
The sauce two ways
Serving the tray way

Pulpety in Dill Sauce and Gulasz over Kasza

Pulpety w sosie koperkowym (meatballs in dill sauce)
Gulasz (goulash)
Serving them the bar's way
Cooking for two or four
One mistake I made
The ladle that made the dinner

Kapusta Zasmażana and Bigos from the Same Barrel

Kapusta zasmażana (fried sauerkraut)
Bigos (cabbage and meat stew)
Choosing and keeping sauerkraut
Serving the two
What I would change with a smaller kitchen
The stone on the barrel
Freezing and reheating the bigos
One barrel, two dinners

Fasolka po Bretońsku, Beans for a Crowd

Fasolka po bretońsku (beans in tomato sauce)
The soak, and why it is not optional
Reading the bean
Serving the bowls
Cooking for two or four
The cupboard rule
The sausage, and how little it takes
A word on the tomato
Reheating without ruin
If the beans came from a can
The bread beside the bowl
Why beans earned their place

Kasza Gryczana with Mushroom Sauce

Kasza gryczana z sosem grzybowym (buckwheat with mushroom sauce)
Choosing the mushrooms
The kasza, grain by grain
Using the sauce twice
Cooking for two or four
The soaking bowl, step by step
What to serve beside it
If the groats are the pale kind
Keeping the plate hot
Why the dinner worked
Friday at the window

Mizeria and Buraczki

Mizeria (cucumbers in sour cream)
Buraczki (warm grated beets)
Choosing cucumbers and beets
Serving them
Keeping the colour
Cooking for two or four
A small story about a plate
Dressing in the right order
Two bowls in one dinner
The side that answers

The Three Surówki

The rule of four
What the bar did with them
Surówka z kiszonej kapusty (sauerkraut salad)
Surówka z marchewki i jabłka (carrot and apple salad)
Surówka z białej kapusty (white cabbage salad)

Racuchy, the Apple Fritters

Two batters, one fritter
Racuchy (apple fritters)
Which apple, and how to serve them
The afternoon rule

Kompot, and the Kisiel Made from What Is Left

The afternoon the kompot became a pudding
The fruit by season
Kompot (the fruit drink)
Kisiel (fruit starch pudding)
What stays on the tray

What Goes Wrong at the Stove, and the Fix

Soups
Potatoes, dumplings and pancakes
Meat
Cabbage, beans and grains
Sides and sweets
The three habits

A Week of Milk-Bar Dinners for Pennies, Shopped Once

The week
The list, in the order of the shop
What each day hands to the next
What freezes, and for how long
The Sunday work, in order
The enamel pot

The Christmas Eve Table, from Soup to Sweet

The two soups
The fish
The pierogi and the cabbage
Noodles with poppy seed
The sweet things

+ 23 pages made for your printer: 13 recipes again at the end of the book, in plain black type with no pictures.

+ A free 1-page Quick-Start Checklist — the whole system at a glance, ready to print.

Danuta's Milk-Bar Cookbook · Denidose