piątek, 29 lipca 2011
Familia de Manard: Blueberry Pierogi's
Familia de Manard: Blueberry Pierogi's: "Thursday we spent a busy afternoon making delicious blueberry pierogi's. Caitlin has been talking them up since I first met her so it was n..."
sobota, 16 lipca 2011
Finding Breakfast in Warsaw
.... can be a challenge.
So, here are some tips to get you started (disclaimer: not EVERY breakfast place is listed below.. just a few!):
1. Cafe Bar Szpilka
There have been differing opinions of Szpilka, located on Plac Trzech Krzyzy in Warsaw's city center. At the beginning of their existence (way before I was in Warsaw) it was THE place to be and everyone was psyched because it was one of the first places to be open 24 hours a day (they break for cleaning - i hope!- between 6 and 7am). The menu is fairly basic and won't whisk you away to wonderland at first bite, but I do love their breakfasts and the fact that we can go when we wake up as many other places in Warsaw start serving breakfast at noon on the weekends (?!?!?!?).
Here, you'll find: French toast, Eggs with bacon/sausage, Omelettes, Eggs with veggies and a red pepper/sundried tomato mixture that is amazing. You always get served warm rolls with garlic-herbed butter and they are usually one of the first places in Warsaw to set up their outside tables.. as SOON as it gets warm. Check them out, let me know what you think :)
2. Jeffs
My husband likes it. My friends are okay with it. I think it's awful. Terrible. Ick.
They have 2 Warsaw locations - one in Galeria Mokotow which holds the mall opening hours and one in Pole Mokotowskie (I tried to find their opening hours at this location but their website is crap too and lacks the information). They have a 'basic american breakfast menu' but their bacon is crap, the sausage is usually undercooked and the hashbrowns might as well be from McDonalds. Plus, you choose if you want butter or maple syrup with pancakes (which you get charged extra for!).
3. Amadera
Right on Chmielna, Amadera serves up a breakfast buffet for 45zl. Monday - Friday from 7 and Sat/Sun from 8am. I have never been here, so if anyone has any knowledge of the place - let me know!
4. Hard Rock Cafe
Just found out this morning that Hard Rock does breakfast. It's located in Zloty Terasy, right in the city center. They open daily at 9am and serve breakfast until 12. I love Hard Rock because it saved me from the dire lack of Caesar Salads in Poland's capital.
***Now, there is also the option of MG Eats on Chmielna (which I can't find a website for at the moment). My friend Monica introduced me to Magda Gessler's latest feat in the world of restauranteurs and - it's a hit. Their Caesar is the best around!***
5. Cafe 6/12
Another place I haven't been - it's so close to Szpilka that I suppose I'll end up there if I can't get a table at Szpilka someday. Travelocity Reviews say that foreigners tend to approve of the breakfast here - with a lot of smoothie options and decent omelettes :)
Most of the major hotels plus a few restaurants offer brunch on the weekends but I haven't found one that costs less than 100zl per person (about 30 bucks). Since american / english / irish style breakfast hasn't caught on too well in Warsaw, I haven't been overly impressed with the brunches. Most of them are mostly -unch and less br-. I would die for a place that goes wild with belgian waffles, decent french toast and good fruit, but alas, I'll keep waiting :)
Wishing you some good eatin' Warsaw!!
Caity
So, here are some tips to get you started (disclaimer: not EVERY breakfast place is listed below.. just a few!):
1. Cafe Bar Szpilka
There have been differing opinions of Szpilka, located on Plac Trzech Krzyzy in Warsaw's city center. At the beginning of their existence (way before I was in Warsaw) it was THE place to be and everyone was psyched because it was one of the first places to be open 24 hours a day (they break for cleaning - i hope!- between 6 and 7am). The menu is fairly basic and won't whisk you away to wonderland at first bite, but I do love their breakfasts and the fact that we can go when we wake up as many other places in Warsaw start serving breakfast at noon on the weekends (?!?!?!?).
Here, you'll find: French toast, Eggs with bacon/sausage, Omelettes, Eggs with veggies and a red pepper/sundried tomato mixture that is amazing. You always get served warm rolls with garlic-herbed butter and they are usually one of the first places in Warsaw to set up their outside tables.. as SOON as it gets warm. Check them out, let me know what you think :)
2. Jeffs
My husband likes it. My friends are okay with it. I think it's awful. Terrible. Ick.
They have 2 Warsaw locations - one in Galeria Mokotow which holds the mall opening hours and one in Pole Mokotowskie (I tried to find their opening hours at this location but their website is crap too and lacks the information). They have a 'basic american breakfast menu' but their bacon is crap, the sausage is usually undercooked and the hashbrowns might as well be from McDonalds. Plus, you choose if you want butter or maple syrup with pancakes (which you get charged extra for!).
3. Amadera
Right on Chmielna, Amadera serves up a breakfast buffet for 45zl. Monday - Friday from 7 and Sat/Sun from 8am. I have never been here, so if anyone has any knowledge of the place - let me know!
4. Hard Rock Cafe
Just found out this morning that Hard Rock does breakfast. It's located in Zloty Terasy, right in the city center. They open daily at 9am and serve breakfast until 12. I love Hard Rock because it saved me from the dire lack of Caesar Salads in Poland's capital.
***Now, there is also the option of MG Eats on Chmielna (which I can't find a website for at the moment). My friend Monica introduced me to Magda Gessler's latest feat in the world of restauranteurs and - it's a hit. Their Caesar is the best around!***
5. Cafe 6/12
Another place I haven't been - it's so close to Szpilka that I suppose I'll end up there if I can't get a table at Szpilka someday. Travelocity Reviews say that foreigners tend to approve of the breakfast here - with a lot of smoothie options and decent omelettes :)
Most of the major hotels plus a few restaurants offer brunch on the weekends but I haven't found one that costs less than 100zl per person (about 30 bucks). Since american / english / irish style breakfast hasn't caught on too well in Warsaw, I haven't been overly impressed with the brunches. Most of them are mostly -unch and less br-. I would die for a place that goes wild with belgian waffles, decent french toast and good fruit, but alas, I'll keep waiting :)
Wishing you some good eatin' Warsaw!!
Caity
środa, 1 czerwca 2011
Chata Wędrowca (Hiker's Cabin)
Today I have some news from further ends of Poland. Bieszczady is a fantastic, wild part of Poland where you can face a bear, almost touch a deer and observe hawks. But every hiker has to eat and when You finally get down from the long, weary trail You definitely need something rich, flavoury, big and nourishing. Place to reccomend: Chata Wędrowca (which stands for Hiker's Cabin).
It is absolutely fabulous place at the west end of a small town Wetlina which comforts you with enormous amount of special Polish, Bohemian and Slovakian beer, among which you can taste for example Cherry Beer och Chocolate Beer. I didn't daer to try the latter one... Many classic slovakian lagers and non-pasterized beers - all for tired tourists:).  |
| Blueberry pankake |
The place is known for enormous pankakes which are region's speciality. Their consistency is a bit like that of doughnuts. All are served sweet (blueberries, pineapple, strawberries and cheese). There is possibility to have half-portion and this possibility is a recommended one. Pancakes are reeeeealy big!
We have tried also żurek (a sour soup) with egg, mushrooms, potatoes, carrot and white sausage. Very good and wholesome one. Mushroom soup was on the other side delicate, very tasty and mild.
 |
| Żurek |
Pork on a skewer with vegetables was juicy and intriguing: served with semi-sweet (I suppose) blackberry jam. Another Polish speciality pork-chop is being served with fried cabbage and fried egg. A bit greasy but who cares after all day of hiking. Potato pancake with goulash was definitely pleasant though really big. Trout was ok but I would not say brilliant. But I can strongly reccomend all the venison they serve as well as lamb.
 |
| Szaszłyk (pork on a skewer) |
Generally it is a place where the staff is friendly, food is good or very good and You can spend a decent evening or lunch with lovely view on one of the most beautiful mountains in Poland. Strongly recommended!
Monika
wtorek, 10 maja 2011
Naleśniki z soczewicą (Crepes with lentils)
I think the Polish might like crepes even more than the french. There are crepe shops all over the city and it is one of my favorite things about being here. Crepes come in sweet and savory, plain batter and flavoured, elegant and practically street food. There's a creperie called Nasz Naleśnik that started in my neighborhood and, over the last year or so, has been broadening out and franchising. I'm psyched about this because they have delicious crepes with all sorts of interesting fillings (check out their website for examples :))
One thing that they don't offer is crepes with lentils. I first had this amazing concoction when I was, a hem, not working and meeting my husband for lunch a couple of days a week. I ate them in a typical lunch time canteen where they serve typical foods, usually sitting out and ready... you point (at the time I pointed, I suppose I could order it in polish now..) out what you want, they microwave it (seriously) and you sit down for a quick lunch during your work day. I cannot tell you what this place was called but I can tell you that it was on ul. Rzymowskiego close by Galeria Mokotów. I have attempted to recreate it a few times and I thinkt that last night, I finally got it right.
First things first: Prepare your lentils. It is much easier to fill the crepes when the lentil filling isn't hot.
1 medium onion, chopped
2 garlic cloves, smashed and chopped
1 medium carrot, grated
1 can of lentils, half drained (of course, you can use dry lentils, just be sure to cook them accordingly)
soy sauce
salt and pepper
In a medium sauce pan over medium heat, add 1 tsp of olive oil (keep close by in case you need more). Add onions, cook for 5 minutes. Add garlic and carrots and continue to cook, stirring occassionally until the onions and carrots start to brown and stick to the bottom of the pan. Then, cook a little longer :)
When the onion/carrot mixture is ready, add the can of lentils and mix well. Cook for about 2 minutes until the lentils are cooked through, add soy sauce, salt and pepper. Stire and cook about 5 minutes. Remove from heat and set aside.
Crepes :)
I use my mother in law's recipe that never seems to fail me but has no measurements, so bear with me.
Flour (I usually start with about 1 1/2 cups - to get me about 8 - 10 crepes)
salt (pinch)
Add milk until you get a thick batter
Add 1 or 2 eggs (seriously, this is how she told me the recipe)
Add more milk until the batter is thin enough....
Thin enough is relevant. It should be, in my opinion, much runnier than pancake batter and with very few flour chunks, if any at all.
Then, on a frying pan warmed to medium heat add butter and a little bit of oil (prevents the butter from burning), pour batter (maybe 1/8 cup? maybe 1/4..??) in the middle of the pan and circle the pan around spreading out the batter until the batter doesn't want to move anymore. Wait until the crepe cooks through. You'll know this has happened when the top of the crepe has no more wet batter. Flip, cook for an additional 30 seconds (or whatever) and slide onto a plate. Continue with remaining batter. I usually stack my crepes using paper towels in between each crepe in order to avoid having them stick together.
Once you have your stack of crepes, take one, lay it out flat, place 1 tablespoon (or however much you want) of filling in 1/4 of the crepe, fold the crepe in half and then in half again (you should end up with little crepe triangles filled with stuffing). Repeat with remaining crepes and stuffing. Once stuffed, return the frying pan to the stove and heat to medium high. Add butter and oil to the pan. Fry the crepes on both sides until slightly crispy.
Enjoy :)
C
One thing that they don't offer is crepes with lentils. I first had this amazing concoction when I was, a hem, not working and meeting my husband for lunch a couple of days a week. I ate them in a typical lunch time canteen where they serve typical foods, usually sitting out and ready... you point (at the time I pointed, I suppose I could order it in polish now..) out what you want, they microwave it (seriously) and you sit down for a quick lunch during your work day. I cannot tell you what this place was called but I can tell you that it was on ul. Rzymowskiego close by Galeria Mokotów. I have attempted to recreate it a few times and I thinkt that last night, I finally got it right.
1 medium onion, chopped
2 garlic cloves, smashed and chopped
1 medium carrot, grated
1 can of lentils, half drained (of course, you can use dry lentils, just be sure to cook them accordingly)
soy sauce
salt and pepper
In a medium sauce pan over medium heat, add 1 tsp of olive oil (keep close by in case you need more). Add onions, cook for 5 minutes. Add garlic and carrots and continue to cook, stirring occassionally until the onions and carrots start to brown and stick to the bottom of the pan. Then, cook a little longer :)
When the onion/carrot mixture is ready, add the can of lentils and mix well. Cook for about 2 minutes until the lentils are cooked through, add soy sauce, salt and pepper. Stire and cook about 5 minutes. Remove from heat and set aside.
Crepes :)
I use my mother in law's recipe that never seems to fail me but has no measurements, so bear with me.
Flour (I usually start with about 1 1/2 cups - to get me about 8 - 10 crepes)
salt (pinch)
Add milk until you get a thick batter
Add 1 or 2 eggs (seriously, this is how she told me the recipe)
Add more milk until the batter is thin enough....
Thin enough is relevant. It should be, in my opinion, much runnier than pancake batter and with very few flour chunks, if any at all.
Then, on a frying pan warmed to medium heat add butter and a little bit of oil (prevents the butter from burning), pour batter (maybe 1/8 cup? maybe 1/4..??) in the middle of the pan and circle the pan around spreading out the batter until the batter doesn't want to move anymore. Wait until the crepe cooks through. You'll know this has happened when the top of the crepe has no more wet batter. Flip, cook for an additional 30 seconds (or whatever) and slide onto a plate. Continue with remaining batter. I usually stack my crepes using paper towels in between each crepe in order to avoid having them stick together.
Once you have your stack of crepes, take one, lay it out flat, place 1 tablespoon (or however much you want) of filling in 1/4 of the crepe, fold the crepe in half and then in half again (you should end up with little crepe triangles filled with stuffing). Repeat with remaining crepes and stuffing. Once stuffed, return the frying pan to the stove and heat to medium high. Add butter and oil to the pan. Fry the crepes on both sides until slightly crispy.
Enjoy :)
C
poniedziałek, 9 maja 2011
Eating / Planning / Recipes / Writing
I read something today that sits well with me. I have started a few times, different blogs related to one basic topic (as I think blogs should be) and then, I don't write. I don't write because I hate being stuck into one category. I have at least 5 or 6 restaurant reviews, complete with pictures from the last few months, but I don't want to write them up. Why? Because I feel like someone (the nonexistant reader out there) expects them from me. So, I will stamp my feet like a 2 year old and refuse to do it. Why am I such a PITA?
The thing I have been thinking about the most lately is the amount of time I've spent reading recipes in the past few years. This happened because of a few reasons:
1. I'm in Poland. A lot of things that can be readily bought at home are either a) unavailable b) expensive c) difficult to find or d) labeled as what you are looking for when in fact it is not quite the same thing. So, I look for recipes to make things from scratch that I can't find.
2. I got married. I don't want to sound like a 50's housewife, but I like to have meals cooked for myself and my husband and I don't like cooking the same thing often... so... recipes it is.
3. I didn't have a lot of friends when I got here... and I needed something to do. Cooking takes a lot of time, I like to do it and the results are usually enjoyable.
I've read at least one of Nigella's cookbooks cover to cover. I like her for basic recipes that seem to work every time. I've become addicted to www.skinnytaste.com, where Gina the magician turns food you love into food you love with less calories and fat, without using too many fake ingredients. I squirreled away a copy of "Think Like a Chef" by Tom Colicchio from my friend Sarah in New York over the holidays. And, I call my mother in law more often than I'd like to admit because while she can be a bit trying, she is the BEST cook I know.
And with all that being said, I want to leave you with the most basic of basic Polish recipes today. It couldn't be easier or more perfect for the warm weather we are about to be having (I hope). A simple combination of cucumbers and sour cream called in polish "Mizeria" which sounds a lot like the english word misery but tastes like pure joy.
Mizeria
1 medium cucumber
2 tablespoons of sour cream ( I have actually never measured this... just add as much as you see fit)
salt and pepper to taste
Instructions: Wash and peel the cucumber. Then, using a food processor or the wide grate on your grater, slice into very thin slices. You could also use a knife if you're a proficient chopper :) Place cucumber slices in a bowl, add sour cream salt and pepper. That's it. You might want to let it set for a minute but it's delicious right away too.
Variations: Some people add garlic. Others add fresh dill. Others yet add chives. Some squeeze some lemon juice over the cucs before adding the sour cream. I usually add a teaspoon of sugar (our fav. restaurant does this). You can pretty much do what you want with this, it's pretty basic and if you screw it up, it's not an expensive mistake.
That is what I feel like writing about today :)
C
The thing I have been thinking about the most lately is the amount of time I've spent reading recipes in the past few years. This happened because of a few reasons:
1. I'm in Poland. A lot of things that can be readily bought at home are either a) unavailable b) expensive c) difficult to find or d) labeled as what you are looking for when in fact it is not quite the same thing. So, I look for recipes to make things from scratch that I can't find.
2. I got married. I don't want to sound like a 50's housewife, but I like to have meals cooked for myself and my husband and I don't like cooking the same thing often... so... recipes it is.
3. I didn't have a lot of friends when I got here... and I needed something to do. Cooking takes a lot of time, I like to do it and the results are usually enjoyable.
I've read at least one of Nigella's cookbooks cover to cover. I like her for basic recipes that seem to work every time. I've become addicted to www.skinnytaste.com, where Gina the magician turns food you love into food you love with less calories and fat, without using too many fake ingredients. I squirreled away a copy of "Think Like a Chef" by Tom Colicchio from my friend Sarah in New York over the holidays. And, I call my mother in law more often than I'd like to admit because while she can be a bit trying, she is the BEST cook I know.
And with all that being said, I want to leave you with the most basic of basic Polish recipes today. It couldn't be easier or more perfect for the warm weather we are about to be having (I hope). A simple combination of cucumbers and sour cream called in polish "Mizeria" which sounds a lot like the english word misery but tastes like pure joy.
Mizeria
1 medium cucumber
2 tablespoons of sour cream ( I have actually never measured this... just add as much as you see fit)
salt and pepper to taste
Instructions: Wash and peel the cucumber. Then, using a food processor or the wide grate on your grater, slice into very thin slices. You could also use a knife if you're a proficient chopper :) Place cucumber slices in a bowl, add sour cream salt and pepper. That's it. You might want to let it set for a minute but it's delicious right away too.
Variations: Some people add garlic. Others add fresh dill. Others yet add chives. Some squeeze some lemon juice over the cucs before adding the sour cream. I usually add a teaspoon of sugar (our fav. restaurant does this). You can pretty much do what you want with this, it's pretty basic and if you screw it up, it's not an expensive mistake.
That is what I feel like writing about today :)
C
niedziela, 30 stycznia 2011
Welcoming you to 2011!
Well, the first month of the year is almost over and today we are finally heading out to try a new place. I had plans to try La Iberica last night (the winner of Warsaw restaurant of the year 2010) but my friend got sick and had to cancel. Such a bummer, I'll have to make up some sort of occassion so that I have an excuse to try it out.
I was in the states for three weeks over the Christmas break and went to a couple of really great restaurants in New York City and Providence. I also hit up an amazing Portuguese restaurant in my home town of Fall River. The most memorable restaurant trips while I was home were to:
The Gnarly Vine in New Rochelle, NY
All I have to say is WOW! My best friend and her husband live close by and brought my husband and I here after our 14 hour trip home (and all that airplane food.. blech). We did mostly apps and split them. The service was INCREDIBLE. She knew the wine menu well and helped us chose things that not only paired well with our food, but also were flavorful for each of our individual pallets. My first was an Austrailian Shiraz. I couldn't tell you which one now since I wasn't taking notes and I was on a serious dose of jetlag, but I do remember that it was delicious. For food, the thing that I remember most was a daily special of BBQ Pork Quesadilla. I could seriously eat that every day. EVERY DAY.
Buddakan - YES! The one from Carrie and Big's engagement party!
If the Gnarly Vine was a 10/10 for me, Buddakan was a 210/10. The prices are outrageous, but thanks to my lovely friend and her amazing husband, we were treated there as a Christmas gift (I have the BEST friends). Here's a sample of some things we shared (there were 8 of us total):
Edamame Dumplings - must have.
Pork Pot Stickers
Scallion Pancakes - these actually weren't my favorite - they have potential
Tuna Tartare Spring Roll - must have
Wild Mushroom Chow Fun
Dungeness Crab Sticky Rice - must have
King Crab Hot Pot
Lobster in Garlic Sauce - must have
We had some other really amazing dishes - one of the chickens was great, but I can't remember which one it was. If you are in NYC and have a little cash to spare, you just MUST MUST make a trip to Buddakan!
Andrea's Restaurant - Providence
Ok, so I have to admit that I worked here for about a year (the summer in between freshman and sophmore year of college, and then again the summer and fall before I set out to California to finish school). The quality of the food at this restaurant has been great for at least 10 years so I see no reason for it to stop now!
They have the most amazing calamari (I think my favorite ever), salad dressing, braised lamb, avgolemono soup and a great wine/bar menu to boot. My family (who lives closeby) comes to this restaurant every friday and they aren't sick of it yet. They had never been before I started working there, but now they know the maitre' d, the owner, the co-owner and have a definite list of their favorite waitresses. Pop in if you're in town, you won't be disappointed!
And last but not least - a restaurant from my home town of Fall River, MA (also the hometown of Emeril Lagasse!!)
Sagres - Portuguese Food
If you are looking for decent Portuguese food and you are in the area, this is one of the best. There are also great restaurants in New Bedford and the surrounding areas, but Sagres takes the cake for me. There is a city rivalry between Sagres and Caravella - the difference for me is in the portuguese steak. Caravella serves a well tenderized (read: beaten down) steak which a lot of people absolutely adore. When I have a steak (which is a rare occurence) I want it to be thick and juicy, just the way Sagres serves it up. When you go, just order the portugese steak (I get the junior version - the big boy version is too much for me) and enjoy!
Time to get ready for today's restaurant outing - one of us will check in later with the results!
Happy Eating!
I was in the states for three weeks over the Christmas break and went to a couple of really great restaurants in New York City and Providence. I also hit up an amazing Portuguese restaurant in my home town of Fall River. The most memorable restaurant trips while I was home were to:
The Gnarly Vine in New Rochelle, NY
All I have to say is WOW! My best friend and her husband live close by and brought my husband and I here after our 14 hour trip home (and all that airplane food.. blech). We did mostly apps and split them. The service was INCREDIBLE. She knew the wine menu well and helped us chose things that not only paired well with our food, but also were flavorful for each of our individual pallets. My first was an Austrailian Shiraz. I couldn't tell you which one now since I wasn't taking notes and I was on a serious dose of jetlag, but I do remember that it was delicious. For food, the thing that I remember most was a daily special of BBQ Pork Quesadilla. I could seriously eat that every day. EVERY DAY.
Buddakan - YES! The one from Carrie and Big's engagement party!
If the Gnarly Vine was a 10/10 for me, Buddakan was a 210/10. The prices are outrageous, but thanks to my lovely friend and her amazing husband, we were treated there as a Christmas gift (I have the BEST friends). Here's a sample of some things we shared (there were 8 of us total):
Edamame Dumplings - must have.
Pork Pot Stickers
Scallion Pancakes - these actually weren't my favorite - they have potential
Tuna Tartare Spring Roll - must have
Wild Mushroom Chow Fun
Dungeness Crab Sticky Rice - must have
King Crab Hot Pot
Lobster in Garlic Sauce - must have
We had some other really amazing dishes - one of the chickens was great, but I can't remember which one it was. If you are in NYC and have a little cash to spare, you just MUST MUST make a trip to Buddakan!
Andrea's Restaurant - Providence
Ok, so I have to admit that I worked here for about a year (the summer in between freshman and sophmore year of college, and then again the summer and fall before I set out to California to finish school). The quality of the food at this restaurant has been great for at least 10 years so I see no reason for it to stop now!
They have the most amazing calamari (I think my favorite ever), salad dressing, braised lamb, avgolemono soup and a great wine/bar menu to boot. My family (who lives closeby) comes to this restaurant every friday and they aren't sick of it yet. They had never been before I started working there, but now they know the maitre' d, the owner, the co-owner and have a definite list of their favorite waitresses. Pop in if you're in town, you won't be disappointed!
And last but not least - a restaurant from my home town of Fall River, MA (also the hometown of Emeril Lagasse!!)
Sagres - Portuguese Food
If you are looking for decent Portuguese food and you are in the area, this is one of the best. There are also great restaurants in New Bedford and the surrounding areas, but Sagres takes the cake for me. There is a city rivalry between Sagres and Caravella - the difference for me is in the portuguese steak. Caravella serves a well tenderized (read: beaten down) steak which a lot of people absolutely adore. When I have a steak (which is a rare occurence) I want it to be thick and juicy, just the way Sagres serves it up. When you go, just order the portugese steak (I get the junior version - the big boy version is too much for me) and enjoy!
Time to get ready for today's restaurant outing - one of us will check in later with the results!
Happy Eating!
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