In my family, it is an annual tradition to make Polish sausage around Easter. My great grampy (Thomas Piszczek) had started the tradition when he returned from serving in World War II. The event became a day where the entire family crammed into a kitchen and worked from noon until dinner.
When my great grampy passed in 2013, his cooking lived on through his children (my grandmother and my great aunt.) They would make the same Polish dishes he made for them, such as pierogis or kolaches. These meals found their way onto Christmas and Thanksgiving tables, or anytime we craved a taste of our heritage.
As a kid with a love for eating, I always found my way into the kitchen. Watching my grandmother toil over supper became my first inspiration to begin cooking.
The first meal I ever made? Chicken noodle soup.
However, my horizons soon expanded under the influence of cooking shows and YouTube tutorials. I would spend my nights watching Gordon Ramsay talk about ethnic flavors, new recipes, or demonstrate how to master simple tasks, like chopping an onion.
I began asking for new knives or utensils for my birthday to help me attempt more challenging dishes like risotto or paella. Each time I cooked something new, I always called my grandmother, raving about a new recipe.
Many of my friends are shocked when I tell them that I enjoy cooking. They don’t understand that cooking is how I express my Polish heritage. They don’t feel the connection to my relatives, or experience the recipes that have been passed down like a family heirloom. But most importantly, they don’t see the photo of my great grandparents on the cover of our family cookbook, smiling at me each time I start cooking.
With that being said, last night I made an excellent dinner for my family. While it was not one of the polish classics I mentioned above, it is the culmination of my love for cooking. I made a pan seared halibut with a caper lemon sauce, accompanied by oven roasted asparagus and rice pilaf. Halibut is a flaky whi
te fish, so it really goes well with almost everything. I chose to pair it with a lemon caper sauce because lemon is the perfect accompaniment to any choice
of fish, and capers provide a salty pop. While the rice and asparagus required minimal preparation or attention to their cooking, the halibut was the star
of the show. After generously seasoning the fish filets with salt, pepper, garlic powder, and a pinch of paprika (the photo was before seasoning, as the fish was coming to room temperature for a better sear), I cranked up the heat and put each filet in. I made sure to not move the filets so that they could develop a nice golden brown sear.
After flipping them, I added in sprigs of thyme and rosemary, followed by a few tablespoons of butter so that I could baste the fish. Basting cooks the inside of the fish while keeping it moist. Just listen to the sound! (The video got linked externally, I could not figure out how to insert it here even after uploading the media. Just click immediately to the right! IMG_1647) Once my fish reached a temperature of 130*, it was ready to plate. Unfortunately, I do not have more photos than the ones I included, nor do I have a recipe since I just “experiment” based on prior knowledge or flavor profiles.
My family loved the meal and I can’t wait to make it again! Comment below something that you recently made for your family– during these times, nothing is better than a home cooked meal surrounded by loved ones! It is a great way to show your appreciation and spend time with those that matter the most.