a few of my favs
FIVE SENSES
PARTERRE COPENHAGEN
DANISH WAY
Allan's Breakfast Club and Wine Bar
local brunching
guess who is coming to dinner?
PARTERRE COPENHAGEN
From the Markets
Shots of my favorites cafes, bistros, markets and food trucks around town and abroad.
Copenhagen near the Contemporary Art Museum
VINHANEN in Copenhagen's NORREBRO neighborhood
The Crab Shack in Brooklyn. Dining our with kids is always an adventure
O T T O - B E R L I N on OderbergerStrasse in Berlin's Prenzlauer Berg Kiez. It's a true farm-to-table restaurant serving small plates to share from Berlin's local farmers and regional wine by the glass or bottle. When I say regional, I will venture to include Alsace as it is bordering Germany. It pairs well with everything. I would highly recommend. As for the decor, it is clean, simple and conducive to experiencing a shared culinary adventure. The plates are timed perfectly and spaced throughout the evening leaving you feeling full despite the small portions, you still somehow leave feeling fulfilled and satisfied. I think it's something to do with the art of timing, the premise being that food needs time to travel to the stomach, settle and fill.. and it does..if you just sit. I think science will back that. So, you'll wait but it won't feel that way as you sip that impeccable Alsatian wine waiting for the next round of seasonal plates....
This is one of my all time favorites. It’s Polish Rosol.
Ingredients:
1 whole chicken (about 3-4 pounds)
1/2 pound (225g) beef stew meat, such as chuck or brisket
1 onion, peeled and halved
2 carrots, peeled and sliced
2 celery stalks, sliced
2 parsnips, peeled and sliced
2-3 cloves garlic, minced
1 bay leaf
6-8 peppercorns
Salt, to taste
Fresh parsley, for garnish
Optional: fine egg noodles or cooked rice for serving
Instructions:
Place both the whole chicken and beef stew meat in a large soup pot and cover them with cold water. Bring it to a boil over high heat.
As it begins to boil, skim off any foam that rises to the top. This helps to clarify the broth.
Add the halved onion, sliced carrots, celery, parsnips, minced garlic, bay leaf, and peppercorns to the pot.
Reduce the heat to low, cover the pot, and let the soup simmer gently for about 1.5 to 2 hours, or until both the chicken and beef are fully cooked and tender. Skim the surface occasionally to remove any impurities.
Once the chicken and beef are cooked, carefully remove them from the pot and set them aside to cool slightly. Then, shred the chicken and beef into bite-sized pieces.
Taste the broth and season it with salt to your liking.
If you’d like to serve the soup with noodles or rice, you can cook them separately according to the package instructions and add them to individual bowls when serving.
To serve, ladle the hot soup into bowls, add some shredded chicken and beef, and cooked noodles or rice if desired. Garnish with fresh parsley.
around town
One of my favorite things about Europe is how much wine and food are such an integral part of the various cultures throughout Europe.
On the go
Zum Mitnehmen
Everything is so earthy and unmanicured. A little messy even but that’s kinda the charm of it all. You’ll see babies eating hands full of dirt at the playground. There’s a magic in that. It’s no joke. It’s just everyday life and that’s what I love the most. Super laid back and natural.
