Breakfast, Second Breakfast, Lunch, Dinner and Supper  - that’s usually the order.

Many British business people are caught out by the Polish second breakfast tradition. They decline the first because it’s too early and are ‘faint with lack of nourishment’ by the second. It’s just the Polish way of doing things. After a light breakfast, called śniadanie, before leaving home for work in the early morning, Poles eat a second breakfast any time between 10 am and 1 pm, which replaces the British lunch, and then work straight through until they finish work.

In fact, most people stay at the office during the British lunch hour and are not in the habit of going out to buy something to eat; they bring whatever they fancy eating for ‘second breakfast’ from home. The lunch culture is spreading more widely now, because there are more representatives of foreign businesses, particularly in large cities, where business culture is changing and more people work with foreigners.

Lunch, in fact called “obiad”, is usually eaten at home with family any time between 4 pm and 5.30 pm, and the hours depend on how quickly one gets back home. Some non-Polish business people admit to being caught out by this. The answer, when you know it, is simple. Have a good breakfast and take a piece of fruit or a snack to keep you going. Poles have another meal after their lunch “obiad” meal, called “kolacja”, which means supper. It is a light meal, usually a small sandwich or snack with tea any time in the evening.

So, in fact, if you are invited to a restaurant for a meal it could be either “obiad”, a midday meal ( a substitute for a late lunch) or “kolacja”, supper in the evening , both of which will be very elaborate and rich, as Poles are known for their hospitality not only at their homes but also when inviting guests to restaurants.

Do następnego razu… (Till next time…)

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While a cutlery set can refer to general tableware containing a variety of table items, it can also refer to a set of different types of knives and knives only. This is actually the original, literal meaning of the term cutlery, although the category has become a lot broader now. The different types of knives in these cutlery sets include steak knives, carving knives, chef’s knives, pairing knives, bread knives, and more. These are more specifically referred to as kitchen cutlery because they are used in the preparation of food rather than for dining.

Here are few different things you can find in the kitchen:

sztućce stołowe – tableware

łyżka – spoon

widelec – fork

nóż – knife

silikonowy pędzel kuchenny - Silicone kitchen brush

dziadek do orzechów – nut cracker

durszlak - colander

sitko – strainer

tarka – grate

szczypce - tongs

tłuczek do mięsa – meat pounder

praska – press (for example garlic press)

otwieracz – opener

deska do krojenia – cutting board

szpatułka – spatula

wyciskacz do cytrusów – citrus juicer

tłuczek do ziemniaków – potato crusher

miarki – measurement scoops

korkociąg - corkscrew

Łyżki do sałaty – salad spoons

Łyżka do sosów – sauce spoon

Łyżka wazowa - soup-ladle

skrobaczka do warzyw – vegetable peeler

And here is more visual version:

Click here to view the embedded video.

I think I got most of in here, if I missed something, please let me know:)

Do następnego razu… (Till next time…)

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Today I will show you an example of 2 different fruits and how we call what is inside of them.

Sometimes you need to describe a part of fruit and if you will have to do it in Polish, here are some words you may use:

skórka – skin

miąższ - flesh

nasienie - seed

pestka – pith, pip

szypułka, (also called ogonek) – petiole

ogryzek – core

gniazdo nasienne – seed slot

łuski – husks

pęcherzyki z sokiem – juice vesicles

rdzeń owocowy – fruit core

Click here to view the embedded video.

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It is produced in the original form of small, spindle-like blocks with typical regional decorating pattern. Oscypek is one of tourist attractions of Polish mountains. You can eat it as cold or hot (grilled and served with the cranberry). Fresh oscypek is really tasty. One can buy it early in the morning, right after the production, in shepherd’s huts, which you would come across in mountain valleys.

The first mention of cheese production in the Tatra Mountains dates back to the 15th century, in a document from the village of Ochotnica in 1416. The first recorded recipe for oscypek was issued in 1748 in the Żywiec area.

Before Poland voted to join the European Union, some Polish Eurosceptics warned that oscypek could be banned in the EU due to its use of unpasteurized milk and its production by unlicensed farmers. No action has been taken yet against the sale or production of the cheese.

There is also a smaller form called redykołka, known as the ‘younger sister’ of oscypek.

I really like oscypek…I wish I would be able to find it in US…

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Here is how to make it:

Ingredients:

• 4 slices Bacon (chopped)

• 1 large Onion (chopped)

• 2 sliced celery sticks

• 4 Carrots (peeled & sliced)

• 2 large Potatoes (diced)

• 2 Garlic Cloves (minced)

• 1 small Cabbage (chopped)

• 910 g Pork Spare Ribs

• 1 meaty Ham Bone

• 455 g Sauerkraut

• 240 g Tomato Sauce

• 16 cups Beef Stock

• 1 tbsp Sweet Paprika spice

• 1 Bay Leaf

• 2 tbsp Sugar

• Chopped parsley

• Sour Cream (to garnish)

• Oil (as required)

Directions:

• Put pork ribs into a pot and cook on high flame. Add cooking oil, if required.

• Stir in bacon and cook until almost all the fat has been discharged.

• Add onion, celery, carrots, potatoes, and garlic in a separate pan and cook until the onions are slightly browned.

• Add cabbage and cook until tender.

• Add the pork ribs, ham bone, sauerkraut, tomato sauce, beef stock, paprika, bay leaf, and sugar. Stir well and bring to a boil. Cook on medium flame for 2 hours or until meat turns tender.

• Remove the ribs and ham bone from the soup and separate the meat from them.

• Cut the meat into small pieces and put back in the soup.

• Garnish with sour cream and little parsley on top.

• Serve hot

Smacznego!

Do następnego razu… (Till next time…)

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Today I wanted to suggest a great French restaurant in Warsaw!

My friend Ula recommended it to me few years ago. The first visit there was with my husband and mother in law and we loved it! We went back couple times (I’m sure we would be back more often if we would live in Poland!).

Restaurant is located on Piłsudskiego 9 St in Warsaw. They serve mostly mediterranean dishes, with the French kitchen accents. The food was wonderful, we even had their chef coming to our table to make sure that everything was great with our meal. Service was wonderful and the whole atmosphere of the restaurant is very charming, warm and very friendly. I have to say it definitely looked like a fine dining, but we were dressed rather casual and we felt very comfortable.

They propose to you a wine menu with more than 145 choices, as well French as of the rest of the world.

Upon request, they invite you to do a wine tasting in the company of your family, friends or clients (up to 35 people).

And don’t be surprised when the waiter will come to you with a credit card machine, so you can use your card at the table to pay your check.  This is done at most of the Polish restaurants for security reasons. Waitstaff is not supposed to take your credit card out of your sight for a moment…

If you are around and you feel like French food – stop by Bistro de Paris in Warsaw!

You can check out their menu (and prices) here:

http://www.restaurantbistrodeparis.com/menu/MainMenu.pdf

http://www.restaurantbistrodeparis.com/menu/WiosennePropozycje.pdf

http://www.restaurantbistrodeparis.com/menu/KartaDeserow.pdf

I wonder if any one of you have dined at this place? Let us know what you thought?

Do następnego razu… (Till next time…)

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Wine is largely a city phenomenon in Poland. Wine drinkers are centred mainly in and around the country’s 10 largest metropolitan areas. As wine is considered a sophisticated drink, most Polish people choose to drink it in connection with special occasions and holidays, such as birthdays and Christmas. Around New Year, specifically, is the time which accounts for the majority of sparkling wine and champagne sales and could account for as much as 40% of turnover in this category.

A recent study has indicated that, as of 2010, 21% of Polish drinkers prefer wine over 17% who choose vodka (CBOS statistics). Though beer is still the number one drink in Poland, the stride that wine has made over ‘Poland’s national drink’ is a success for the industry. This change in preference could be attributed to the growing wealth of consumers, and the raised awareness of the negative effects of drinking too many spirits.

Red table wine is the segment accounting for the most sales by value and volume, and showed the highest growth dynamic between 2008 and 2009 when value increased by 14%. There was also a recorded increase of sparkling wine and champagne during that time, but it was more so in sales volume than value. Vermouth and dessert wines also hold a significant share of the market and account for 24% of sales value. White wine has not been particularly popular, but is gaining popularity and accounts for 28% of sales. Rosé used to be limited in availability in the past, but is currently more readily available and accounts for 5% of the wine market.

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So I was really excited when on my day trip to Portland, ME I discovered this little Polish deli and restaurant.

The owner – very nice Polish lady – was really friendly. She spoke to my husband in English for a moment, while I was browsing the shelfs and looking at all the lovely Polish food. There was a great selection of pickled vegetables, juices, soups and sauces (in powder, but also homemade in frozen section), chocolates and all other kinds of sweets and also big selection of spices. Marinated fish in cans, sausages and hams. There was a big section of frozen, homemade meals, like pierogi and gołąbki.

Once my husband mentioned that I’m Polish, the lady started talking in Polish. She was really nice, very warm and reminded me so much about people in my home country…We talked for a while and did some shopping. Unfortunately we did not have time to try any warm meals at the little restaurant section. I’m sure they are great though!

The place itself is really small, but it has true, authentic Polish charm. There are only 2 or 3 little tables and place closes at 6. As far as I know they do not serve alcohol either. But delicious meals and nice service should compensate for the lack of alcohol.

Since then, we stopped by couple of times to get some groceries (my husband is always craving Polish kiełbasa).

We are always greeted warmly. Any time my friends are in Portland, I ask them to stop at the place and pick up couple things for me. The lady is always really nice and I’m always looking forwarding stopping by Bogusha’s while being near Portland.

If you live in the area – stop by and try some great Polish food. It’s really a unique place, with lots of character and charm.

Maybe some of you already visited this place? If you have, please let us know what did you think about it in comments below.

Here is restaurant’s address:

(207) 878-9618

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Chopin is a big name in this city, so why not follow the trail and head to his former hangout?  Honoratka is one of the oldest restaurants located in the Old Town. It is dated back to 1826 when it was just a cafe visited by famous Polish writers and musicians including Chopin. You’ll find several bits and pieces celebrating their most famous guest, as well as the usual medley of hunters trophies stretched out across the five vaulted cellars. Now it offers both indoor and outdoor facitilites. If you visit Warsaw during summer, I recommend to dine outdoors on a courtyard very close to the Old Marketplace but separated from the noise and rush. There is a wide choice of Polish main meals, soups and side dishes. Each guest is offered a free set of bread, grease and pickled cucumbers (smalec z ogórkami kiszonymi) - really tasty and traditional – as you are waiting for your meal to be prepared. As a side dish try Polish pierogi or potatio pies with cream – made exactly as Polish grandma’s did. Meat meals are really tender and well prepared. Furthermore the menu is no slouch either, and reads like something you’d find at a Shakespearean banquet; order mugs of mead alongside dishes like venison and boar.

My brother, who lives in Warsaw, suggested the place to me. While my husband’s family was visiting Poland, we all had a great dinner there. At the end, before we left, we all had to take shots brought as a gift to our table.

Here is  a map, but if you ask people on the street, you should get direction pretty easy as well:

Please let us know if you visited this restaurant and how did you like it.

Do następnego razu… (Till next time…)

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