For six years, I have been living in a “monastery.” Before that, I had many adventures in life, including romantic ones. And not that I’m an expert—my specialty was toxic relationships and emotions—but there’s one piece of advice I can give you, gentlemen: Cooking and serving a good dinner for a woman is very sexy. … Read more
One of the most important Christmas Eve dishes of my childhood, a dish never made at any other time, was “kutia”. For some, it’s noodles with poppy seeds. In Silesia, there’s moczka, there’s siemieniotka. A sweet dish with nuts, raisins, honey, and sometimes alcohol (a good kutia needs a touch of brandy) is a legacy … Read more
For dessert, dumplings will make their way to the Christmas Eve menu in addition to almond soup, but they are also excellent as a dessert. Served with a carob sauce or cream. And it is this mysterious carob that I am here to talk about. Carob is a flour made from the carob tree’s fruit, commonly known … Read more
Today, lunch for three people, largely from the leftover ingredients of a 10-day event for 22 people. So there’s always something left, and minimizing food waste is one of my two most important professional challenges for this year. Cooking like this has the advantage that I have more time to experiment with new things, not … Read more
First shake was made, or at least described, in 1885, but it was different from today’s shakes. It was a sweetened alcoholic drink made with whisky, eggs, and milk, somewhat similar to eggnog (and here’s my “coconogg”). INGREDIENTS:1 ripe mango1 ripe banana1 tablespoon of ground nettle300 ml of oat milk (or any other milk)1 teaspoon … Read more
Punch, punch, mulled wine, and similar beverages. Somehow in Poland, drinks like these, alcoholic or non-alcoholic, are not really a part of the Christmas tradition. It’s completely different from Anglo-Saxon countries, from Canada, through the USA, England, to Germany, where all kinds of punches, mulled wines, and eggnogs are a mandatory part of the Christmas … Read more
