If there were a single image that could represent both Poles and Germans at once, it would be an image of potatoes. Which is actually a bit strange, because in both countries potatoes appeared on the table relatively recently — less than 200 years ago. They largely replaced groats, and, to some extent, bread as … Read more
Fish used to be an important part of the diet during fasting. However, this did not come from biblical tradition, but from Hippocrates’ humoral medicine. A key element of fasting was overall restraint. Fasting was not only abstaining from certain foods, but also a spiritual fast — holding back impulses, cultivating a kind of emotional … Read more
On the internet, you can find everything you’re capable of imagining—and plenty of things you’re absolutely not.One of them is “culinary Marxism.” The moment I saw the phrase, it stole my heart, and I’ve since enjoyed calling myself a “culinary Marxist.” Whatever that may actually mean. And I found a very intriguing interpretation of the … Read more
What’s the worst thing about vacations? Especially when you live alone. In the middle of the forest. The contents of the fridge when you get back. It’s a good idea to get rid of everything in the fridge before you leave, so you don’t get greeted by a newly evolved civilization when you return. And when you come … Read more
My latest culinary fascination is… German cuisine. Yes, the very same German cuisine I regularly bash. More precisely, something I consider to be a true German specialty. And no, it’s not Bratwurst or oatmeal. It’s Brotaufstrich! Which means all kinds of spreads and pastes for bread. INGREDIENTS: 200 g canned or cooked chickpeas 50 g capers 50 g … Read more
I’m not a dessert guy. Nor am I a baker or pastry chef. Though in reality — and not just in my current job — you often have to be a one-man army and do everything. Lately, for added fun, it’s been my eating disorder that’s been pushing me toward experimenting with sweets of all kinds. INGREDIENTS: 30 g thick … Read more
The subject of pâté is fascinating — surely worthy of a treatise… That’s how it might begin. Imagine a cookbook penned by Czesław Miłosz. If “The Year of the Hunter” had a culinary appendix. What cuisine would he have described? Most likely Lithuanian, naturally — perhaps specifically the dishes from the manor in Šeteniai, where he grew up. A … Read more
A recipe from the Easter menu. Cakes and all kinds of sweets are well represented on Easter tables, just like eggs. So why not sweet eggs?Of course, 100% plant-based eggs. Coconut Milk & Tofu Eggs INGREDIENTS: 150 g soft/silken tofu 300 g coconut milk 1 tsp ground lemongrass 1/4 tsp cardamom 100 g agave syrup … Read more
Appendix to the Tofu Egg Recipe: Chickpea-Based “Yolk” Sauce INGREDIENTS: 200 g cooked or canned chickpeas 1/3 tsp black salt (Kala Namak) 1 tbsp mustard (20 g) 50 g mayonnaise 1 tsp turmeric 2 tbsp vegetable broth 1 tsp agave syrup PREPARATION: Blend all the ingredients until smooth. Adjust the consistency by adding more or less … Read more
Have you already accepted into your heart our Lord and Savior, the Easter Bunny?** Well, I had to. Even though I know not everyone shares my religious sense of humor. But the Easter Bunny is not so far removed from the Sacrifice of Christ—and that doesn’t diminish Christ; quite the opposite. But more on that … Read more
