There is this bar/restaurant in River Grove.

To Tu
2300 River Road / 5th Ave

River Grove, Illinois


(708) 583-305

http://www.totucafe.com/.





https://www.facebook.com/totucafe?fref=photo

I joined the gang for LTH Happy Hour last night. It was my first foray into the Polish bar food scene and there were definitely some gems in the mix, a mishmash of stoner junk food and Polish home cooking. I liked the zapiekanka fine, like a table mate said, like something you might concoct late at night, high, in your kitchen. Matt said it was the worst zap he'd ever had, even though upthread I think he said he'd eaten his best here. The zap vets agreed that the bread lacked an appropriate crispness and the cheese wasn't caramelized enough. The meaty mushrooms had good character, I thought, and elevated this from a bad idea to a guilty pleasure for me. Teresa and I agreed– that ketchup which everyone loves so much– is the only good ketchup, Heinz. I liked the sauerkraut and mushroom pierogies, especially sprinkled with cracklin- like bacon. I am a Podhalanka loyalist, though, and I prefer their more tensile- skinned rendition and also much prefer their zurek, of which a few bowls were ordered last night. A gratis dish of Polish schmaltz served with rye bread and sour pickles was a nice touch. A little went a long way of the porky, salty, fat spread which had bits of bacon and sausage. The highlight of the meal for me were pyzy, boiled, round potato dumplings stuffed with ground meat. I'd never heard of these before. The casings were made from an almost gelatinous dough of potato (maybe some flour) that had the consistency of overworked mashed potatoes or pomme aligot. You know that moment when spuds become all gummy. I was astonished by how odd, yet pleasant the texture was and loved it. Maybe a bit like those dim sum rice noodle rolls. The finely ground meat stuffing popped with flavor with a discernible dill note. And again, you can't argue with a garnish of bacon and caramelized onions.

Sounds like Silesian dumplings, which one finds in Poland, the CZ, at least. Saw them in Bavaria too. Made w/ potato flour as well as potatoes. The texture is something like a chive dumpling for sure. They are usually "blind" with no filling. Starapolska has a nice version.

http://www.iglotex.pl/products/flour-po ... -with-meat

Email from Epicurious this morning:

POLISH-STYLE PIZZA WITH MUSHROOMS AND CHIVES (ZAPIEKANKA)

This late-night snack, popular in outdoor kiosks across Poland, is a brilliant Eastern European take on French-bread pizza, built on a savory base of sautéed mushrooms. Like Italian pizza, there are countless topping combinations to try—any variation with a shower of chives on top is especially good.

I have the impression they are not assembling it correctly, because it begins with smearing ketchup on the bread. They top it with mayonnaise and no further mention of ketchup.

Someone may want to comment in the review section, which is where I always read before using any recipe from Epicurious.

I have seen premade ready-for-the-oven Zapaiekanka in the Polish ready made section at Shop and Save on Archer. No ketchup on top, though that comes afterwards.

Regards,
Cathy2

I have no clue if that is an acceptable variation, but I can say I've never seen one with ketchup on the bread. It has always been served with ketchup on the top, either automatic, or a bottle on the table as optional. Perhaps they are trying to make it more like pizza for us Americans? I don't like the idea at all of ketchup on the bread, because the best part is that the bread starts off as a buttery garlic bread, then toppings added. Ketchup would kill the garlic bread aspect.

HI,

I think it would be great if you replied on their comment section on how it is made in Chicago, which has a considerable Polish population.

Regards,
Cathy2

rich's delicatessen at the corner of western and iowa had zapiekanka in their deli case today. i bought one, heated it up, and managed to eat half of it before buyer's remorse set in. not because i wasnt enjoying it- i was, but because it seemed to be loaded with mayonnaise- more than i wanted to consume. it was a long strip of open faced french bread with red, green and yellow peppers (that tasted like they'd been sauteed); thin strips of ham, cut the same size as the peppers; lots of mayo; and squiggles of ketchup over it all. it was too bland, i didnt taste any garlic. but it definitely was affordable and filling for $2.49.....
rich's deli
857 n. western