Co-authored by Anne Applebaum, Jennifer’s childhood playmate, our final Classic Narrative Provisions boxes and Supper Kits of 2021 combine traditional Polish comfort food with a festive twist.
Landing on doorsteps December 18th & 19th
Order deadline 5p, Monday December 13th
Classic Narrative Provisions Boxes have Returned! As in the past our boxes are inspired by the theme of the week — with ingredients, creative suggestions, and 2-4 recipes based on the featured cookbook, culinary creative, or holiday.
Upcoming Featured Recipes:
Klingeman Farm pork sirloin roast with Prunes
Mushrooms with Bub & Grandma’s Seeded Bread.
Scroll down for details.
We admit: We are unlikely cookbook writers. I’m a columnist and a historian, born in Washington, but now living in London; my friend Danielle is also a journalist, based in Washington. We’ve also picked an unlikely topic.
While writing From a Polish Country House Kitchen, we were often teased: “How many recipes can you get out of boiled potatoes?” Unfortunately for many of us, including even the millions of North Americans with Polish ancestry, the very term “Polish cooking” conjures up a vision of heavy, greasy dishes, the food of exile and poverty.
But as I’ve known for a long time – ever since my husband and I restored an old house in the Polish countryside, twenty years ago – Polish cuisine is long overdue for a reputational revival. Traditional cooking has always been based on fresh vegetables and meat which is organic because it has been raised in someone’s garden – and it has always included aromatic soups, flavorsome game, and crisp chopped salads.
In recent years, creative chefs have also begun to experiment with new versions of traditional dishes, from herring tartare to pierogi as exotic as the dim sum of Hong Kong. Our cookbook is meant to impart the flavors of the traditional cooking and the taste of the more exotic innovations – with, of course, an American twist that we bring ourselves. We hope you come to enjoy these dishes as much as we do.
Anne Applebaum
Featured Recipes:
Klingeman Farm pork sirloin roast with Prunes
Pierogis (omnivore and vegetarian options) with Coleslaw
Mushrooms with Bub & Grandma’s Seeded Bread
Featured Ingredients:
Pasture-Raised Meat (Omnivore Only)*:
- Klingeman Farm pork sirloin roast
- Stemple Creek ground beef
Dairy, Pantry & More!
- Alexandre Family Farm eggs
- orange juice
- 4th & Heart ghee
- Hayden Flour Mills all-purpose flour
- Morning Glory prunes
- Organic Valley sour cream
- Bellwether ricotta
Locally sourced & fair-trade produce:
Marjoram, dill, lettuce, green cabbage, green beans, crimini mushrooms, garlic, white onion, russet potatoes, celery root, red potatoes, carrots, lemon, green apple, tangerines, and kiwi!
*Not included in Vegetarian.
Check your pantry for vegetable oil, salt, pepper, yogurt.
Pork with Prunes, featuring:
- Rancho Llano Seco pork
- Morning Glory prunes
- and locally sourced produce (garlic, marjoram, celery root, dill, and greenbeans)
Check your pantry for sea salt, pepper, and extra virgin olive oil.
Vegetarian Pierogis with Coleslaw, featuring:
- Hayden Flour Mills all-purpose flour
- 4th & Heart ghee
- Organic Valley sour cream
- Bellwether ricotta
- and locally sourced produce (red potatoes, crimini mushrooms, white onion, carrots, green cabbage, green apple, and lemon)
Check your pantry for salt, pepper and extra virgin olive oil.
For nights tight on time…
Twice-Cooked Mushrooms with Bub & Grandma’s Seeded Bread, featuring:
- Bub & Grandma’s seeded bread
- Organic Valley sour cream
- Sierra Nevada butter
- dried mushrooms
- and locally sourced produce (mushrooms, onion, and dill)
Check your pantry for oil, salt, and pepper.
