What to grab (and what to leave on the shelf)
🌶️ The Pepper Secret
Bell peppers (2): 1 red + 1 green (never yellow—too sweet). Must be ¼-inch dice (not chunks—cooks unevenly).
Critical prep: Pat bone-dry with paper towels. Wet peppers = watery broth.
Why red + green? Babcia’s rule: “Red = sweetness, green = balance. Yellow = betrayal.”
🥩 The Meat Trinity
Ground beef (450g): 80/20 fat ratio—leaner = dry casserole. Must be fresh ground (not pre-packaged).
Beef broth (425g): Homemade only (simmer bones 12 hours). Canned = metallic aftertaste. Must be hot when added (cold = tough meat).
Diced tomatoes (425g): Hunt’s only (no citric acid). Must be undrained—liquid = flavor.
🍚 The Rice Wisdom
Long-grain rice (180g): Rinsed 3x until water runs clear. Unrinsed = gummy disaster.
Why long-grain? Stays separate. Arborio = porridge. Minute rice = mush.
Cheeses (75g each): Block-cut mozzarella + sharp cheddar (not pre-shredded!). Pre-shredded = wax-coated tragedy.
🌿 The Seasoning Foundation
Worcestershire (1 tbsp): Lea & Perrins only. “American” brands = sugar bomb.
Italian seasoning (1 tbsp): Homemade (½ tsp oregano + ¼ tsp basil + ¼ tsp rosemary). Must be crushed in palm (not shaken).
Onion (1): Soak in cold water 10 mins—removes sharpness, keeps crunch.
Pro tip: Buy peppers on Tuesday. That’s when Polish markets restock—firmest, most vibrant.
Step-by-Step: Babcia Zosia’s Kitchen Wisdom
Follow these like a ślub (wedding) folk song passed down through generations
1. Brown the Meat (The Heartbeat)
“Fat is flavor—but grease is your enemy.”
Heat Dutch oven until smoking hot (not medium!).
Brown beef in single layer (never crowded!) → drain 90% fat. Critical: Scrape fond (browned bits) into pot—this is flavor gold.
Add onions + peppers → sauté 5-10 mins until translucent (not browned!).
Reduce heat → add garlic → stir 1-2 mins until fragrant (not burnt!).
2. Simmer with Reverence (The Soul)
“Broth must hug the rice—not drown it.”
Stir in Worcestershire + Italian seasoning + salt + pepper.
Pour in hot broth + undrained tomatoes + rinsed rice → scrape ALL fond from pot. This is non-negotiable—fond = flavor.
Bring to boil → cover immediately → reduce to lowest simmer.
Cook 20 mins (no peeking!) until rice is tender but toothsome.
3. Melt the Cheese (The Grand Finale)
“Cheese should weep, not flood.”
Stir in ½ of cheeses until melted → sprinkle remaining cheese on top.
Cover 5 mins (no peeking!) → cheese melts into golden crust.
Rest 10 mins off heat (rice finishes cooking in steam). Babcia’s rule: “Peeking = gummy rice.”
4. Serve with Awe (The Offering)
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