Cooking with Mrs. Kostyra
Martha's mother, Mrs. Kostyra, also known as "Big Martha," passed away just before Thanksgiving 2007. Through the years, she was a familiar presence on our program, making about 40 appearances and sharing with us more than a cookbook's worth of her recipes, many of which are our most requested and most viewed. Today's program is many things. It's a tribute to Mrs. Kostyra; it's a legacy for Martha's family's favorite recipes; and it's a heartfelt look back at the person who has influenced Martha more than any other.
Stuffed Cabbage
The Polish version of stuffed cabbage leaves is called golabki. The filling was a simple one -- rice and meat with onions, garlic, celery, cloves, and green apple -- but the dish was as tasty as it was comforting. Served with a hot tomato sauce and creamy sour cream, it's a perfect meal for the winter season.
Potato Pierogi
Pierogi were traditionally served as a meatless dish during Lent, but evolved into a popular side dish. Pierogi bob to the surface of the cooking water when they're done.
Meatloaf 101
Although this meatloaf recipe uses just beef, you can add veal and pork for a more tender, juicier loaf. Use an ample amount of breadcrumbs, too -- not for frugality's sake, but to give the meatloaf its distinctive texture and prevent it from becoming too dense.
Chrusciki
Known as angels' wings or bow ties in North America and chiacchiere in Italy, these crisp sugar-dusted sweets are associated with the pre-Lenten carnival in Poland; in the United States, they are served at Polish-American weddings and other festivities. Martha likes to stack a tower of these chrusciki on a pressed-glass cake stand, largest chrusciki first, to make a Christmas-tree formation.
Borscht
Borscht originated in Eastern Europe and is an incredibly versatile soup. This variation of borscht, served cold, is fantastic in hot weather.
Avery CD Stomper
The Avery CD Stomper used on the show -- complete with label applicator, labels, and design software -- is available at Staples.
Evian
Special thanks to Evian for supplying water to our studio audience and guests.
