Today we end the July series of broad beans in the lead role. There remains for us nothing else, just to show that you can also make a delicious dessert with this ingredient. The delicate flavor of broad beans is a contrasts to the bitterness of an orange and a hint of hazelnut.
The combination of beer and coffee is a fashionable trend of modern brewing. Wroclaw’s Browar Stu Mostów just released ART Coffee Milk Dark Lager. Light, refreshing, great beer for the summer, created with an addition of Peruvian Arabica provided by baristas from Czarny Deszcz.
Apparently no one wants to eat currants in Poland, farmers complain about dramatically poor sales of this fruit. Perhaps soon it won’t be even worth to cultivate them. We know they are sour and it’s not easy to peel them from the twigs, but they taste great served with dessert, like our today’s madeleines. Magdalena knows how to serve them so they turn into a real feast!
She has a hell of a patience to detail and remarkable skills, because, even though she graduated painting, she feels better in projects where she has to glue hundreds of paper forms (you must see a series of photographs realized together with Szymon Rogiński for Anna Kuczyńska, which The Sunday Times called a new direction in the photography) or prepare illustrations by marquetry or ebru.
Elderberry is blooming right now. We encounter its aromatic flowers everywhere. How to use them in the kitchen? They are a perfect match for strawberries, which in June is the ingredient of Mickey Rotten’s vegan recipes. He offers us today a very hearty lasagna with wine and rosemary strawberry r Ragù and béchamel sauce with an addition of elderberry blossoms. Delicious!
At the end of the asparagus month Mickey Rotten proposes a quick trip to the Land of Cherry Blossom. Delicate Japanese style dashi broth is a great contrast to a crispy tofu and blanched asparagus in salty-sweet sesame sauce Goma. Today we would like to be on the other side of the world…
Wilanowski vegetable garden will be social garden! Already at the beginning of August you will be able to take part in its creation and free gardening and cooking workshops.
In the Mediterranean Sea area we often find dried broad beans. Today, Mickey Rotten in his vegan recipe shows us how easily you can combine dried and fresh version of this very versatile bean. Delicate humus with a clear flavor of dried coriander harmonizes well with the flavors of chanterelles in white wine, young broad beans and sage. Have a great Monday!
USTA crew is traveling through Japan. We are visiting restaurants and amazing markets and shops with so many varieties of products that we want to get down on our knees. Meanwhile, Mickey Rotten proposes a quite simple summer soup inspired by Japanese flavors, easy to make in Polish conditions: ocean fragrant icy dashi. Perilla and cumin flavors are in harmony with delicate broad beans, which is the main ingredient of his recipes this month.
Here it is – the summer issue of USTA: water, holiday, sand. It will soon go on sale, what can you find inside?
Mickey Rotten explored so far mainly the world of vegetables. While spring has brought the opportunity to choose a fruit as an ingredient of the month. And so here in June, Mrs. Strawberry is going to rule. We start with breakfast buckwheat with coconut milk on wholemeal bread toast and strawberries in champagne – from rags to riches in one meal. Breakfast served. We wish you a royal week!
This optimistic message is from Anna Czarnota, whose exhibition opens this Thursday in the capitol concept store Pies czy Suka.
Summer is at its peak, fruits are ripening, and we continue to tame a little forgotten fruits, more difficult to handle. Today is time for gooseberries, which is also a variety of currant and one of the healthiest fruits. Whenever you get through the bushes with thorns, hard skin covered with hairs, you will be rewarded in the form of sweet pulp rich in vitamin A, C, fiber and antioxidants. And for this recipe you don’t even need to peel off the skin, in the form of mousse panna cotta it tastes delightful.
When he was five, he decided to be a vegetarian, so Bambi’s mom never dies again. Since then, his own mother fed him a mysterious substance called “stuff” that in Tel Aviv has become a well-known delicacy. We had the opportunity to prepare during the development of the summer issue of USTA a delicious vegan breakfast for one of our favorite writers, Etgar Keret. He entertained us with his unmistakable distance to the world and his sense of humor.
Instead of going with the crowd of tourists and holidaymakers to chain cafés or restaurants serving fish straight from the freezer, turn your steps to places known only to the insiders. We visited the Tri-City before the season to ask the artist Anna Królikiewicz and other friendly insiders, where you should go – not only for culinary purposes. You can find the whole list in the paper version of our magazine, here only a few places to awake your appetite.
Wyspianski writing “Wesele” in describing the wedding didn’t mention even once the wedding table. After all, rural weddings are to this day a great theatrum culinae. Anna Królikiewicz, artist-painter, and an expert in the field of theatre and a food critic Maciej Nowak are going to reconstruct this gastronomic universe during the Prague’s Quadrienalle.
On the Taczaka Street in Poznan, there is a new vegan restaurant. Flag flapping in the wind and herb and vegetable garden invite passers-by to climb a few steps and visit the JE SUS.