R. M. Dolin – An Engineer's Perspective

Polish Sausage Kielbasa

People often think that kielbasa is Polish for sausage, but it’s not. Kielbasa is a special kind of Polish sausage and if you’ve ever been in a real Polish butcher shop on Chicago’s north side, you quickly learn there a lot of different sausages from the homeland.

Sweet Italian Sausage

Homemade Italian sausage is a bit of a lost art, but for those who process game, or can’t resist when the grocery store puts pork butts on sale for half price, here is a recipe you can try.

Buttermilk Bread

While most people think about biscuits when referring to buttermilk breads, a loaf is also a nice way to go. I like this recipe when I’m camping because it is a hearty bread that holds up well away from the bread box.

Smoking a Turkey, Chicken, or Pheasant

This recipe lays out general steps and tips for smoking fowl and while a turkey is significantly larger than a pheasant, the process is more or less the same. The main difference is the time different steps take.

Thyme Roasted Turkey

This recipe uses a nice thyme based rub that will give your roasted turkey a savory edge that browns well.

Polish Babka Bread – Sweet or Savory

Typically people think of Babka’s as a glazed Polish sweet bread often made with dried fruit and served as a dessert. My go to dessert Babka recipe is a bread soaked in rum and topped with an orange zested glaze, but that’s not why we are here.

New York Lasagna

I dated a girl many years ago from New York who was Italian and she taught me to make the lasagna she grew up eating. While NY is not in Italy, we’ve all seen enough mob movies to know its as close as you can get to Italy and still be in America – both geographically and culturally.

Author: R. M. Dolin