guess who is coming to dinner?

a few of my favs

FIVE SENSES

From the Markets

Shots of my favorites cafes, bistros, markets and food trucks around town and abroad.

Cafe Blaumond bowl of fresh seasonal fruit kb

Copenhagen near the Contemporary Art Museum

The Crab Shack in Brooklyn. Dining our with kids is always an adventure

C A F E - B L A U M O N D on Immanuelkirchstrasse in Berlin's Prenzlauer Berg kiez. This cafe is a cozy true neighborhood cafe which feels just like home. The standout here is definitely their barista drinks and homemade quiche both made with great care and skill. You can enjoy everything from creamy lattes to robust espresso. Delicious spinach and goat cheese quiche made from scratch - daily. Fresh seasonal fruits with granola, yogurt and or muesli - a must-try. It's not just the food that's great; the café attracts an interesting mix of people, including locals and regulars. On Sundays - once per month, they do a classic New York-style bagels and mimosa brunch that's worth checking out. If you're looking for a relaxed, inviting café in Berlin. It's one of those places where you always feel welcomed and a place you'll always want to bring friends in any season and for any occasion. Truly, I love it !

This is one of my all time favorites. It’s Polish Rosol.

Traditional Polish Rosol Recipe

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 so natural an integral part of the culture/s.

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.