At Home: Polish Mushroom Soup

Keith grew up with classic Polish dishes made by his grandparents, Walter and Olga. They only made them mostly during the holidays or for special occasions. They never really wrote anything down, so these recipes were recited from memory and are very loose interpretations with "a little bit of this....a dash of that...." to make it all taste good! This next installment of What Micky Eats...At Home features Grandma Olga's Mushroom Soup.

Folk Gospoda

Folk Gospoda (the Folk Inn) is one of the oldest restaurants in Warsaw. Its history goes back to the 17th century, to a time when Grzybów (part of today's district of Warsaw called Wola) was the capital of trade and beer. This district, alone, was home to 28 breweries and local markets, which were a melting pot of cultures and nations.  Restored in 2004, Folk Gospoda is now a lively restaurant, whose atmosphere and hospitality attracts both locals and guests from all over the world looking for real Polish cuisine, natural food and authentic tastes.

BrowArmia Królewska

BrowArmia Królewska was established in August 2005 as Warsaw’s first restaurant-microbrewery. They brew 12 types of beer according to traditional European recipes. The restaurant is situated on the ground floor, with the basement assigned to the brewhouse. The atmosphere is relaxed yet sophisticated, serving traditional Polish and international dishes.

Familijny Bar Mleczny

Familijny Bar Mleczny is a Polish cafeteria in Warsaw offering home cooked traditional meals at very cheap prices.   Keith and I went to lunch at the Myzceny Bar Familinjy to experience a long standing Polish tradition that dates back to the beginning of the 20th century.  The Polish menu is posted on the wall and you select your dishes before queuing and paying the cashier. An English menu is available at cashier.  Once you have paid, you wait at the food counter where you dishes are served up.

Gessler at Hotel Francuski

The Francuski Hotel is not only about the sumptuous interiors, the perfectly manicured ambience, great guests, but also excellent cuisine. It is the location of the Gessler restaurant boasting truly extraordinary fame. Some of the greatest Polish chefs have rattled their pots and pans in here. Today, it is run by no-one else but the famous Adam Gessler and his two sons, Mateusz and Adam Szczęsny. Adam Gessler is a fourth generation restaurateur and a truly great figure of European gastronomy.

Ancora

Polish cuisine abounds in numerous tempting mysteries which are revealed by Chef Adam Chrząstowski at Ancora, in Krakow.  Having returned to Poland, the chef whose dishes had once bewitched gourmets in Shanghai decided to open his signature restaurant and put it as a landmark on the culinary map of Poland. His creative and unique approach to cooking makes all visitors to Ancora return there time and time again, longing for more flavor and pleasure.  Ancora offers a modern twist on traditional Polish cuisine.

Pod Wawelem

Pod Wawelem is a chain throughout Poland that offers a large menu to satisfy all.  We grabbed lunch at the location in Krakow, where the royal road from the Main Market Square Wawel Castle has its end at the foot of Wawel Hill.

At Home: Pierogis

Keith grew up with classic Polish dishes made by his grandparents, Walter and Olga. They only made them mostly during the holidays or for special occasions. They never really wrote anything down, so these recipes were recited from memory and are very loose interpretations with "a little bit of this....a dash of that...." to make it all taste good! This next installment of What Micky Eats...At Home features Walter's Pierogis.

At Home: Kapusta with Kielbasa

Keith grew up with classic Polish dishes made by his grandparents, Walter and Olga. They only made them mostly during the holidays or for special occasions. They never really wrote anything down, so these recipes were recited from memory and are very loose interpretations with "a little bit of this....a dash of that...." to make it all taste good! Check out Olga's Kapusta with Kielbasa (Pickled Cabbage with Sausage) on What Micky Eats...At Home.

At Home: Cheese Babka

Babka is a spongy, brioche-like yeast cake made mainly in Eastern Europe. It is traditionally baked for Easter Sunday in Poland. Traditionally, babka is made from a doubled and twisted length of yeast dough and is typically baked in a high loaf pan topped with streusel.  Common fillings are a semi-sweet farmer's cheese or chocolate.  Sometimes it is studded with raisins or other dried fruit.  Keith's grandmother has made babka from scratch many times and he remembers her beating the yeasty dough over and over again to get it to rise nicely.  Next on What Micky Eats...At Home, I make a Cheese Babka that is my sweet Polish-inspired yeast bread with swirls of cheese and a crunchy streusel topping.  There is about 4 hours of prep time, so be prepared for this more difficult baking adventure.

Christina's Restaurant

For over 20 years, Christina’s Restaurant has pleased its customers with distinctive Polish cuisine at modest prices. Krystyna Dura, a native of Krakow, Poland, opened the doors to her namesake restaurant in 1993 and has been its proud, sole owner ever since. This casual dining establishment features a warm, welcoming atmosphere while simultaneously boasting delicious traditional Polish fare.  With convenient public transportation just a short walk away, Christina’s is located within the bustling neighborhood of Greenpoint, Brooklyn.  Closest Subway is G to Greenpoint Ave.

Hill's Kitchen Cooking Class

Hill’s Kitchen is an independent gourmet kitchenware store that opened in May 2008 adjacent to the Eastern Market Metro station. The store occupies a renovated and extended townhouse built in 1884 in the historic Capitol Hill neighborhood of Washington, D.C.  In addition to fine kitchen products, a knowledgeable staff, and excellent service, classes and demonstrations are available upstairs.

At Home: Golombki

Keith grew up with classic Polish dishes made by his grandparents. They only made them mostly during the holidays or for special occasions. They never really wrote anything down, so the recipes we got from them were recited from memory and are very loose interpretations with "a little bit of this....a dash of that...." to make it all taste good! This next installment of What Micky Eats...At Home features Grandma Olga's Golombki (Stuffed Cabbage) that we've modernized.