From my childhood, I remember a folk dietary wisdom: “eat breakfast alone, share lunch with family, and give dinner to the enemy.” Many folk sayings are based on a simple methodology of empirical observations and logic. Even if something seems silly at first glance, it may be quite sensible. For example, putting bread crumpled with … Read more
Scrambled egg, known to everyone as a popular and widely recognized way of preparing and serving eggs, is also described by the term “scrambled,” referring to the texture and preparation method. Scrambled egg plant refers to a plant-based version of scrambled eggs, while scrambled eggplant is name for scrambled egg plant made with eggplant, scrambled … Read more
I already mentioned in the recipe for a meatless miso soup that it is a similar culinary tradition to Polish sourdough żurek. The base for Polish sourdough is wheat or other grains, while miso uses soybeans with the addition of grains, usually rice. However, in both cases, we use the same process: one of the … Read more
What connects Poland and Korea? Fermented foods. Fermented cabbage, to be exact. Fermented cabbage that saved the lives of our peasant ancestors. Fasting soups made with fermented vegetables like sauerkraut and sour rye soup were a staple of the Polish peasant diet. Miso and kimchi are Asian fermented foods similar to sauerkraut and sour rye … Read more
Actually, it’s not hummus. But it’s an example of how dishes change and evolve. Hummus is probably something that everyone knows today. I suspect that if studies were done, hummus would definitely be one of those dishes that, as a result of globalization, spread from its culinary refuge to the whole world. And it’s something … Read more
Breakfast is the most important meal of the day. However, one does not necessarily feel like cooking in the morning… or at all, really. In fact, I don’t like cooking for myself unless I have a new idea for a recipe, a new taste that I want to try out. Otherwise, cooking for myself is … Read more
“If I had to name one product that is most characteristic of the entire Mexican cuisine, I would say ‘chili.’ And I would probably stir up native Mexicans by saying that because for Mexican cuisine, ‘chili’ is like snow for Eskimos or Laplanders. INGREDIENTS: 1 can of tomatoes or equivalent amount of fresh tomatoes 1 … Read more
Tomato and bean stew is a very traditional Polish dish, some would say it’s a bar or canteen style combination. Of course, we’re talking about “Breton-style” bean stew, whose origin is not entirely clear. The dish was known in Polish cuisine in the 19th century, which would actually indicate France as the country of origin … Read more
Eintopf is a dish known in many cultures, wherever an open fireplace (or bonfire) was used to hang a single pot. It was also a popular dish among the people, not the elite. In Germany, where it was widespread, “Eintopfy” only made it into cookbooks during World War I. At that time, it also became … Read more
