toast4French toast may seem to be so simple to make, yet there are so many things that can go wrong with it. I think the most important ingredients are the type of bread you use and the maple syrup. I had the best French toast in a recommended restaurant Lawrence in Montreal by a maple syrup producer from Joe Beef. The bread was Challah and the secret to it was that it was stale. I was surprised how the toast was lifted by the good quality maple syrup. A couple bottles of that maple syrup came back with us when we moved back to States.
It’s been in my head since then so I finally decided to make one, using the Lawrence version as my template.  I decided to make the Challah bread first and let it go stale for couple of days and use one of the maple syrups we brought from Montreal. More »

pancakes4
My first experience with pancakes was from a Bisquick box. And it wasn’t that long ago. When I was growing up, we would eat crepes for breakfast and my image of pancakes was only from American TV shows. It took me a couple of tries until I figured out my favorite recipe from scratch and I think there are no better pancakes than buttermilk pancakes. They are fluffy and don’t dry out.  And so much better that premade from the box.
This recipe asks for blueberries but obviously plain ones are going to taste great as well. More »

challah6This is the first time I made Challah bread so I decided to use one of my favorite bread recipe books by Jeffrey Hamelman, BREAD. When I was a kid, my grandmother used to make it fresh and we would all eat it with warm milk. But this is the first time I’m actually making it myself.
This recipe yields a pretty big loaf of Challah bread so it will serve you for at least couple of breakfasts.  If it gets stale there is no better bread that you could use for making French toast. More »

pickles in brineThe pickle cucumber season is coming to an end. I’m so sad since I feel I didn’t make enough this year. I was really disappointed that I couldn’t find the right flower dill for a while. That is until my friend discovered one farm that was going to bring it to Eastern Market.  I could finally get ready my pickles. It was quite an expensive investment so luckily you only make them once a year. More »

pierogi
Summer in Poland means that all kinds of fruit is cheap and accessible on every corner. It’s something that you don’t get in the US. There are farmers markets that sell seasonal produce but in my mind I always recalculate the prices and it just makes me sad to see that I have to pay $5 for a small box of strawberries or cherries.  This time I was on a quest for prunes. I’ve seen different plums around but not prunes until my recent Costco trip. Who would have thought that I would find them there? I had to get them and the first thing that came to my mind was prune pierogi. I know that when most people think about pierogi they instantly think pierogi with meat, sauerkraut, mushrooms or cheese and potatoes.  But in the summer Poles like their pierogi with fruit. My mom would always make them with strawberries, prunes or blueberries, but you can make them with apples and cinnamon and other fruit. More »