babushka training

I wish I could say that this blog is where I share all the knowledge and recipes passed down by my grandmothers, that what I share is rooted in a deep tradition from my motherland. But the truth is, it is not. ‘Babushka Training’ satisfies and challenges me and what I share is from what I teach myself by reading and watching and sometimes what my mother teaches me.

I did not grow up with my grandmothers. My parents left their home country when they were a bit younger than I am now. Many people in America know what this type of life is like. I met my grandmothers a handful of times. Some people move on, they are citizens of the world and find happiness anywhere they go. Some live their life with one foot back in their home country. My parents did a little of both and as their child I always felt a part of me was missing.

It wasn’t until I was older and started spending my days how I wanted that I started to yearn for deep old traditions. The beauty of folk art and culture really touched me. I was living in New York at the time and after moving around to 4 different apartments in 5 years I moved to the Polish neighborhood of Brooklyn called Greenpoint. It is a really charming little community that is now what you would call very ‘hipster’. But the Polish history still stands. I started going to the Polish church and the little deli and I realized I don’t want to loose this as I get older. I finally felt like I was home, I finally realized I missed this part of myself and If I didn’t work to keep it, it would just disappear.

This year seemed like the perfect year to really dive in to more babushka training. More time at home, more time in general! That’s what I am always lacking is time. But for some reason it was hard to motivate myself. But I realize now that I was practicing another skill, maybe an even more important skill. Babushka training isn’t just about cooking and baking and making, babushka is amazing because of her character. I posted on my Instagram and my last post that we can get through whatever this year is and it is because people have gone through worse, my babushkas were teenagers when WWII broke out in Poland. They were right in the middle of it all. Their country destroyed, people being killed for no reason except that they were Polish; hiding, fighting, living in fear. And then they raised their children in Communism. Their land was taken away and they had to live in apartments that were too small. Everything they stood for was no more, the only thing that got you ahead was to be a part of the ‘party’. Freedom as we know didn’t exist. But they endured. They were stronger than us.

That is what I have been thinking about this year. They were stronger than us. How can I be strong like them. So here is my babushka manifesto, what makes a real babushka. Maybe you feel the same way, maybe you call yours something else, in Polish it’s actually babcia. But at the end of the day, real babushka training is character. And with that hopefully we can carry the traditions of our ancestors as well.

Babushka:

works hard

doesn’t complain

doesn’t think of herself first

cooks you too much food, is always welcoming

doesn’t let you leave too quickly

does not care what people think about her

stays calm when things get crazy

will tell you the truth when needed

family is number one

takes her time

let’s you sneak in some chocolate once in a while

values the simple things in life

has high standards but will love you no matter what

is polite and has impeccable manners

stays humble

My mother with her mother, my babushka.

Maybe your babushka was different and that is ok. Whatever in was in her that you looked up to, I hope you keep striving for that in your life. I hope your babushka will live in you and you pass that on to your future generations!

Peace and lots of love to anyone who reads this!

żurek – a white barszcz

This is an Easter soup.

I didn’t realize when I started this blog that I would have so many soup recipes, although I am not surprised because Polish food is so much soup. A meal is not complete without a soup. Even in the summer. I have a secret dream of opening a soup shop somewhere, maybe here in Chicago, called ZUPA, and we just serve soups. It won’t even be just Polish but French and Italian, all soups welcome. And we’ll have really good bread and coffee. Would you go to a place like that?

This soup, like barszcz in general, needs to be prepared in advance, you need to know you will be making it because you need to make your sour starter. But the good news is you can buy it ready made in a jar from Eastern European stores, so check it out. This time we are using rye. We are making a fermented rye juice. There are different ways to make it, here is my way.

żur zakwas (fermented rye liquid)

1/2 liter warm water (2 cups)

60 g rye flour (1/2 cup)

peppercorns

4 garlic cloves

2 bay leaves

a small pieces of stale naturally leavened bread (optional but helps it turn sour faster)

liter jar

– Stir everything together in a very clean jar with a clean spoon. If you don’t have a piece of stale bread that is ok, it might just take longer. Cover the jar with a paper towel or cheese cloth with a rubber band. Let it sit for 4-8 days. Stir it around the first two days and then check it to make sure it is not getting too sour because you don’t want it to grow mold. Keep it in a bowl in case in bubbles up. If it turns sour enough you can always put it in the fridge before you use it for soup. But sour is good, that is what makes this soup good! Longer is better is you like it to be very sour so give yourself time to have some wiggle room.

Żurek – a white barszcz

2 carrots, peeled and diced

1 parsnip, peeled

1/4 celery root, peeled

4 peppercorns

2 bay leaves

a couple of dried mushrooms if you have them

1 tbsp butter or ghee

3 white sausages (like Polish or German bratwurst)

1/4 pound thick slab bacon, diced

1 small onion, peeled and diced

2 tbsp dried marjoram

1 tbsp horseradish from a jar, less if you can get fresh

4 garlic cloves crushed and minced

1/2 liter żur zakwas

4 hard boiled eggs

salt and pepper

sour cream (optional)

– First make a base broth. In a large pot add the carrots, parsnip, celery root, peppercorns, bay leaves, dried mushrooms and one sausage. Cover with 2 liters of water. Bring it to a boil and then simmer for 30 minutes.

– In the meantime you will sauté the other sausages. If they are really fresh, cook it with a lid on a low heat so it cooks through all the way and then slice it after it has cooled. If it is pre-cooked or you can easily slice it, sauté with butter or ghee in small circles on a skillet. Set it aside.

– On the same skillet or cleaned if that one is dirty, sauté the bacon for about 5 minutes on a medium heat until just a little crispy. Add the onion and sauté for another 5-8 minutes. Set aside.

– Once the broth is ready, remove the parsnip, celery root, mushrooms, bay leaves and peppercorns if you can with tongs. Otherwise strain it into a different pot. But you want to keep the carrots! (At least I do). Take out the sausage and slice it up. Add that sausage plus the sautéd ones and bacon and onions. Stir well.

– Strain the zakwas and add it into the soup and cook for about 3-5 minutes to break down any flour. Add the marjoram, horseradish and garlic and cook another 3-5 minutes on low. Taste and season with salt and pepper.

– Serve the soup with slices of hard boiled eggs. enjoy! You can also add a bit of sour cream.

-julia

pelmeni/uszka with meat

Hello from the world of quarantine. The world as we know it has changed. If you are reading this in the future, we are currently battling a pandemic in this world of ours. We have been exposed to a new virus, covid-19, and much of the world is on lockdown or semi-lockdown. First it was China and then we waited. And then Italy. Then Spain. Then everywhere. I am home and I can not really do my job from home. But it is a perfect time for babushka training. My babushkas lived trough WWII and Communism so this is a perfect time to channel their energy. The days somehow go by faster than it would seem.

We knocked out 4 batches of these in three days, because we have nowhere to be and we can’t really be anywhere anyway but it feels good to be productive.

I don’t have any pictures but instead a video!

Here is the recipe we used (thanks to my husband’s family for teaching him so well).

Pelmeni

3 cups all purpose flour (plus more for dusting)

1 egg

1 tsp salt

2 tbsp neutral oil (like sunflower or grapeseed)

1/2 cup – 3/4 cup warm water

1 lb ground meat like beef, pork or lamb (or a combination)

1 small onion diced

2 tbsp dried cilantro

salt and pepper

broth, herbs, vinegar and sour cream for serving

  • To make the dough add the flour to a large bowl. Make a little hole in the middle and crack the egg in it, add the salt and the oil as well. Mix it slowly with a fork and add a little bit of water at a time until you have a shaggy wet dough. Start to use your hands and then lay the dough onto a hard surface to knead it. You will knead it for about 15 minutes, continue to add flour if it’s needed. Then let it rest for half an hour wrapped in a towel or plastic.
  • Mix the ground meat with onion, cilantro and salt/pepper. Let it sit in the fridge until you need it.
  • Once it’s rested roll out 1/3 of your dough to a nice thin layer. Using a champagne class or something of similar size make circles as close together as you can.
  • Fill each circle with a little bit of meat, on the stickier side if there is one. Fold the circle in half, pulling the edges if needed, and press to seal it shut. If it’s too dry use a little bit of water. Take the two ends and press them together to make a little dumpling shape.
  • Place each pelmeni on a floured cutting board so they don’t stick together. Once you have a board full you can stick them into the freezer. Once they are all the way frozen you can throw them into a bag, and save them for another time if you want.
  • To cook them bring a large pot of salted water to a boil and then place about 10-15 pelmeni at a time if there is room. They will float to the surface once they are done, let them cook a bit longer on the surface. Remove them with a slotted spoon.
  • Serve with a broth, herbs, vinegar and sour cream or any combination of those!

kapuśniak – cabbage, sauerkraut and sausage soup

I love soup. Polish people love soup, and I love that they do. Soup is easy to make, it lasts a long time, it feeds many and it fills you up. Plus this one has sauerkraut which is really good for you. So many reasons to make it and love it.

Kapusta is cabbage. The underrated vegetable that kept many Europeans from starving. Kapuśnaik is just a cute way of saying cabbage soup. I mean what is not to love! I always put a lot of garlic into my soups, feel free to add less or more. I also used Italian sausage I have to admit! I was trying to avoid saying it but I just like the flavors better for this soup, traditionally it is made with kielbasa. Don’t get me wrong, kielbasa has my heart forever just not in this soup. We’ll save that for bigos (Polish hunters stew). In the meantime this is much easier and very satisfying.

Kapuśniak

2 tbsp neutral oil (like grapeseed or sunflower)

half of an onion, diced small

4-6 garlic cloves, minced

2 small carrots, peeled and diced

2 celery sticks, diced

1 tsp ground fennel seeds

1 tsp dried marjoram

2 tsp salt, more to taste if needed

1 tsp pepper, more to taste if needed

4 small yellow potatoes, diced

1 cup thinly chopped cabbage

8 cups vegetable broth

1 cup sauerkraut, roughly chopped

3 Italian sausage, diced into pieces

parsley for serving

– Heat the oil in a large saucepan on a medium heat. Add the onion and sauté until it is soft. Add the carrots, celery, dried herbs, salt and pepper. Sauté about 3-5 minutes. Add the broth and the cabbage and potatoes.

– Bring the soup to a boil and then lower the temperature to a simmer for about 10 minutes.

– Add the sauerkraut and the sausages and cook for another 20- 30 minutes until the potatoes and sausages are cooked all the way through. Season with more salt and pepper if needed. serve with chopped parsley.

Enjoy!

paszteciki!

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Oh man I love foods like this.  There are so many variations of dough filled with stuff in Eastern European food.  These are the kind my father said his grandmother made, so I am trying to carry on that tradition.  I can’t wait to serve them at Christmas Eve, that is when they are usually served.  On Christmas Eve in Poland you don’t eat meat and you have a big dinner in the evening, so these are perfect to munch on while you wait for the cooks to finish the meal.  They are so good fresh from the oven.

Pasztet actually means pâté, so I will have to try them with pâté next time!

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Paszteciki

1 cup milk

1 packet of instant dry yeast (7 g or 2 1/4 tsp)

1 tbsp sugar

3 cups all-purpose flour

1 tsp salt

6 tbsp unsalted butter, softened

2 egg yolks, save the whites

300 g mushrooms – all types but the more flavorful the better

300 g sauerkraut

2 tbsp butter

– First heat the milk a bit so that it is warm, about 100° F is good.  Sprinkle in the yeast and sugar and stir it up a little bit.  Let it sit for 5 minutes so that it blooms.

– In a bowl or in a mixer stir the flour with salt.  Add the milk once it has bloomed.  stir or mix it well.  Add the egg yolks, mix well.  Add the butter pieces a little at a time.  If you don’t have a mixer, you will use your hands now. Knead the dough to incorporate everything and then knead it for about 10 minutes, it will be wet, try not to add too much more flour.  Cover it and let it rise in a warm place for about an hour until it is doubled (it might take more than an hour). 

– To prepare the mushroom and sauerkraut filling first clean the mushrooms and grate them on a grater so you have really small shredded pieces.  Strain the sauerkraut in a strainer and press to release more liquid from it.  Heat a skillet and add the oil.  cook the mushrooms until they are soft, about 8-10 minutes.  Add the sauerkraut and cook for about 15 minutes on medium-low, you don’t want it to brown too much.  Let the mixture cool before doing the next part.

– Pre-heat the oven to 350° F.  Line a baking sheet with parchment paper.

– Once the dough is ready, flour your surface a bit and roll out the dough into a big rectangle, about 9 inches.  Cut the rectangle into three long pieces.  fill each piece with some of the filling right down the middle and not too close to the sides.  Fold the dough over the filling from both sides and press to seal it.  

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–  Cut each long piece into smaller pieces about 2 inches long.  Place each piece fold side down on the baking sheet.  

– Lightly beat your left over egg whites and brush on the top of each piece.

– Bake for about 25-30 minutes.

– They will last about 2-3 days, after that they dry out a bit.

Enjoy!

beef stroganoff!

Some people love fall. I get it. It’s not my favorite I will admit. The transition just doesn’t do me well, it hits me out of nowhere and I get a bit depressed. But I do what I can and cook and bake and start to be a babushka again.

This recipe is actually really easy and so tasty, it will impress if you think your not a good cook. It’s also mushroom season right now so feel free to use some different types if you can get your hands on them!

Beef Stroganoff

2 lbs beef sirloin, lean, cut into thin slices

1 tbsp unsalted butter

2 cups sliced mushrooms, baby bella will do just fine or some sort of button type

2 small onions, cut into thin half moon shapes

2 cups of beef broth, sometimes I use mushroom which is also good

4 tbsp all purpose flour

1/3 cup sour cream

salt and pepper to taste

1/3 cup chopped parsley for serving

12 oz of egg noodles

– In a wide saucepan add the butter to melt and sauté the beef for about 5 minutes on each side until it is half browned on both sides. Remove from the pan and set aside for a moment.

– In the same pan add the onions and the mushrooms until soft. Add the beef back in and season with salt and pepper. add the broth and the flour and mix everything very well.

– Let the sauce boil and then bring it to a simmer with a lid on for 20 minutes. Take the lid off and simmer for another 10 minutes.

– Meanwhile cook your noodles.

– Once the sauce has thickened adjust the seasoning if needed and mix in the sour cream. We like to add a lot of black pepper! Serve with noodles and parsley on top.

Enjoy xoxoxo

jagodzianki! (blueberry yeast buns)

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I am going to be honest with you.  I have been determined to get a a good recipe for these mostly because I love the name.  They are good, don’t get me wrong, especially when they are fresh.  But the name is just the best.  In Polish blueberries are called jagody, so it’s just a cute word for blueberry buns.  It’s a little harder in English because it doesn’t have as many ending options of making something cute, but it would be like saying blueberry bunsies, cute little blueberry buns.

Another thing I will be honest about is that these are more popular in the Spring and early Summer when blueberry season first starts.  This year I was a little late at making these the way I wanted and I was late to go blueberry picking in Indiana like I try to do every year.  But, I did go and now I have a freezer full of blueberries!  And actually these are perfect with defrosted blueberries, I think because they turn jammy better when baked.

They are easier than you think, just like with any yeast dough you gotta stick around and watch it, because it’s alive!  The folding can also be tricky, I had many a leaked jagodzianki.

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Jagodzianki

3 cups packed all purpose flour (or 500g)

1 cup milk

1 packet instant dry yeast (7g or 2 1/4 tsp)

8 tbsp sugar

1 tsp salt

1 egg

1 stick of European style butter (113g, 8 tbsp), softened

3 1/2 cups frozen blueberries, defrosted

2 tbsp potato starch

for the crumble:

3 tbsp sugar

4 tbsp cold butter

5 tbsp flour

1 egg for brushing

– Heat the milk until it is lukewarm, not more than 100º F.  Mix in a little bit of the sugar and all of the yeast and let it sit until it blooms.

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– Mix the flour, salt and add the rest of the 4 tbsps of sugar in a stand mixer with a dough hook attachment, or in a big bowl with a large spoon.  Add the milk mixture and mix on low in the stand mixture or continue with a spoon if you have a bowl instead.  Add the egg and keep mixing until incorporated, possibly using your hands if not in a stand mixer.

– Add the softened butter a bit at a time and knead or mix it in.  Mix or knead for about 15 minutes, you want the dough to be very soft and elastic.  Cover it in a bowl and let it sit in a warm place for about an hour.

– Make sure there is no more liquid in the de-frosted blueberries and mix the blueberries with the sugar and starch.

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– Once the dough doubles in size take it out of the bowl.  Divide the dough into about 12 even balls.  flatten each ball on a floured surface and place about 2 tbsp of blueberries on the dough.  Pinch four sides together to make a little sack to cover the berries.  Really gather the sides and twist the top slightly, and fold it in. Make sure there is no space for liquid to leak through and place it twist side down on a lined baking sheet.

– Repeat with all of them and let them sit for about half an hour.

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– Pree-heat the oven to 375º.

– Make the crumble by mixing the flour and sugar first in a bowl.  Cut the cold butter into small pieces and add it to the flour.  Mixing with your hands or a fork, but probably ending up with your hands, mix the crumble.  Beat the egg in a separate bowl and set aside.

– Once the little balls have rested, brush the with the egg and sprinkle some crumble on top.  Bake for about 25-30 minutes.

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enjoy!!!!!!

cheesecake and jello cake (my Polish-American pie)

Does it seem weird? Does it kind-of sound not appealing? Maybe. But we do it anyway and actually it’s quite delicious. Especially because I would eat jello everyday if I made it everyday. This cake is so very Polish to me and maybe even Polish-American. I saw it in Poland. But jello is so American to me, as well as no bake cheesecake. So it’s one of those things that somehow became a thing when mainstream American commercialism made its way to post Soviet countries. At least that is my story. I can say I never grew up having this at any of my American friends houses and we have had it many times and I see it at almost every Polish bakery. So there you go.

Here is a picture of me on my second birthday eating a very similar style cake my mama made 🙂

Here is how I made mine, I thought it was very good. Also yes to no baking in the oven!!

Cheesecake and Jello Cake

2 cups crushed up ginger cookies (the dry hard kind)

5-6 tbsp butter, melted

1 cup ricotta cheese

8 oz cream cheese

3 tbsp honey

1 tsp vanilla extract

zest of half a lemon

2 packets plain gelatin – 1/4 oz each

2 cups white grape juice

1/4 cup sugar

3 1/2 cups berries (about), cut into bite size pieces if big like the strawberries especially

– Mix the melted butter with the cookies and press them into an 8 inch spring form pan (or something close to that size) to create a crust. Place it in the fridge for half and hour.

– Mix the ricotta and cream cheese together in a food processor until well blended. Add the zest, extract and honey and mix well.

– Once the crust is hardened enough pour the cheese mixture onto the top and let the whole thing sit in the fridge for an hour.

– In a small saucepan heat 1/4 cup of the white grape juice until warm enough to mix in the sugar to dissolve it. Keep it on low.

– In a small bowl sprinkle the gelatin over another 1/4 cup of the white grape juice. Let it sit 2 minutes.

– Turn the heat off the saucepan and pour in the other gelatin mixture and mix well with a whisk. Then add the rest of the grape juice.

– If the jello mixture is cool pour it over the cooled cheesecake and start to add your pieces of fruit in whatever way is pleasing to you. Make sure not to touch the cheesecake part with your fingers and don’t press the fruit down too much.

– Let it cool about 1.5 hours until set. Before serving run a knife around the edge before removing the spring form. Keep it in the fridge if not eating 🙂

Enjoy!

a meaty, beety barszcz

Barszcz is borscht.  And borscht is борщ.  And probably some other names.  We are going with barszcz here.   You got me?

Now the history of barszcz is deep and complex.  And that is how it should taste, even if it’s simple.  I’m sure someone will write a book about it’s interesting evolution and history, and I will read it.  If there is a book out there, correct me please!  Apparently first made with fermented hogweed (a common plant) in Poland, it eventually was just sour things.  But basically the beet was not introduced to this so called barszcz for a long time.  There are still others types of barszcz, most commonly in Poland is white with a fermented rye starter and white sausage.  I have also heard of green barszcz and each country and region has slightly differently additions.

I have been thinking about making barszcz all winter.  I have an awesome cold barszcz recipe here.  The kind I made below is a winter soup to me, it’s rich and hearty.  Polish barszcz is a clear broth most of the time, but I like having some more substance, something like the Ukrainian’s do but still simple.

Mine starts with a zakwas.  Which is kvass, which is also квас.  Zakwas is a fermented juice/liquid.  It can be also made with bread, which usually you make white barszcz from.  I also added bread to my beet kwas to help it ferment.  Here is how I made mine.

Zakwas

a couple of fresh small beets, skin on

1 tbsp sea salt

2 cups of filtered warm water

a couple of garlic cloves

stale naturally leavened bread – rye is best (optional)

1 liter jar with a lid

– make sure your jar is cleaned really well!

– chop off the ends of the beets.  wash them really well with a scrubber.  chop them into small pieces, leaving the skin on.

– mix 1 tbsp of sea salt with the water until evaporated.  place the beets in the jar, pour the water on top.  crush your garlic cloves and place in the jar.  cover it and shake it around a bit to mix everything.  you want to make sure the beets are fully submerged.  remove the lid and add more water if needed.  place the stale bread on top, also making sure it is covered with water.  if you don’t have bread that is ok, it might just take longer to get fermented.

– let the beets sit 1-2 weeks.  if your lid is very tight, open it once a day to release pressure and check for mold.  the jar I used is pretty loose so I don’t do it every day, maybe every other.  if there is mold best to not risk it so throw it out.

(also you can just drink this for health!)

Meaty Beety Barszcz

1 lb beef short ribs

1 onion

3 bay leaves

5-8 peppercorns

1 carrot, ends cut off and skin peeled

4 medium beets

5 small waxy yellow potatoes

4 garlic cloves, crushed and minced

1 tbsp oil

2 cups beet zakwas

juice of half a lemon

herbs for garnish, like dill, parsley or cilantro

– place the short ribs in a large pot. cut the onion in half and place half of it in the pot along with the carrot, peppercorns and bay leaves. cover everything with 4 cups of water, a little more if not covered all the way. bring to a boil and then simmer on low heat covered for an hour.

– meanwhile peel the beets and chop them into match stick size pieces. dice the potatoes into big chunks and set aside (you can do skin on of off, I don’t mind it on).

– cut the other half of the onion into thin half moons. heat the oil in a skillet on medium heat. cook the onions on medium low, slowly until they start to turn soft and lightly brown, then add the garlic. cook about 8-10 more minutes. set aside.

– once the meat has cooked for an hour and softened, remove the carrot and onion. either strain the broth and place the liquid and meat back in or try and pick out the peppercorns and bay leafs with tongs and a spoon. add the beets and potatoes and simmer covered for another 30-45 minutes until the beets and potatoes have cooked.

– add the onions. add the beet zakwas and lemon juice and stir well. you can take out the meat to serve and chop the more meaty parts into small pieces, it’s quite fatty usually and hard to leave in the soup whole.

Enjoy!!

brooklyn food guide

The thing about New York, and maybe this is similar in other big cities, is that it is always changing.  You have your favorite place you go to, and then you go back a couple years later and see that either that place has changed to keep up with the times (sometimes in a good way and sometimes not) or it is gone for good.  So in that way it’s hard to make guides sometimes, but here is to hoping these places make it in the big apple for a while!

I recently went back for a weekend and did a lot of wandering around Brooklyn, because I tried to not go into Manhattan unless I really had to.  So here is a tip for traveling, if you go to New York spend some time in Brooklyn.  Honestly, if you booked a trip only in Brooklyn I bet you would have an awesome time.  You can go along the waterfront and take the ferry and look at Manhattan from a distance. There are so many different neighborhoods and awesome parks, museums and the best food these days seems to be happening in Brooklyn.  Sure, Manhattan will always be cool, but Brooklyn is like super cool now and it’s worth spending more than a day there.

These are places I actually would go to, and I don’t go out a lot because I am a babushka.  Some were neighborhood spots and some were more places my friends would go.  I am not sure you need to plan a whole trip around these places, but if you find yourself in these neighborhoods check them out!

EAST WILLIAMSBURG

(This has become a very hip place to live lately but if you look past the ramen and juice shop and the tattoo parlor that used to be a gravestone shop you will find an old Italian neighborhood where people still walk around talking to each other in Italian and grow tomatoes and basil in there tiny yard and walk to church at 7am with rosary in hand ❤️. Things you’ll only see living there.  I lived here for a bit and I really miss it.)

Emily’s Pork Store

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This place is the best.  It has all your Italian staples.  Jerry is such a nice guy, works hard and makes amazing food.  They have real cheese and meat, they have pictures on the wall of all the people who love this place, some famous! They have awesome rice balls, or aracini.  For sure get the dried sausage, that is what he is holding up in the picture, it is my favorite thing there, spicy and sweet are both delicious.  Also, if you are hungry and just want a sandwich they make awesome roast pork sandwiches with mozzarella and sweet peppers.  Gevork has one of those shirts hanging up there and was wearing it in Chicago and got stopped by a man who used to live nearby and also loved this place.  It is that good!

The Blue Stove

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This place is pretty popular.  Other bakeries have tried to open in this neighborhood but this one always does the best.  They keep it simple.  Pies, biscuits, quiches, scones, cookies.  I think it has become a bit pricey but sometimes you can treat yourself.  Also, it feels like grandma’s kitchen, and you know I love that.

Beco

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I have a soft spot for really small restaurants.  This is one.  They serve Brazilian food.  Just simple, good stuff.  It’s great in the summer when you can sit outside but also great in the winter huddled inside at a big table.

GREENPOINT

(This is the Polish neighborhood of Brooklyn that is slowly being taken over by hipster families.  My favorite hole in the wall Polish restaurant shut down and I kind-of stopped exploring.  But there is one I really like that is super cool)

Polkadot

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This is kind-of like a updated deli, not intimidating at all, it’s appealing to those who maybe don’t know Polish food as well.  Meats, pickles, soups, blintzes.  They make everything really well and it’s very fresh.

PARK SLOPE

(This was the first area I lived and worked, I worked at a restaurant called Miriam, it’s pretty good but I’m not putting it on my list because I haven’t been there since I stopped working there like 5 years ago.  This is a yuppy neighborhood.  But some good classic food spots.)

Brooklyn Larder

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They just make really good stuff, and sell really good stuff, it’s like a little taste of what Brooklyn’s about.  Get the tune egg anchovy sandwich, deliciously salty 🙂

Blue Sky Bakery

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Oh the days when I used not wake up or have the right groceries to make breakfast and instead would get a muffin and a coffee here. Solid, interesting muffins, they sell them other places too but here is the original. Cute vibe inside, it feels like someone’s beach house. Newspapers being read, books in case you don’t have one, people chatting. It’s been a while since I’ve gone here regularly but I’m guessing it’s the same.

BED STUY

(I really like Bed Stuy, it’s really the epitome of gentrification but it has really pretty brownstones and it’s far enough from Manhattan that those people don’t make it out.)

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Saraghina

This place is so hipster, it’s hasn’t been here forever but long enough. It’s so good though. Sit outside in the summer in the back and get pizza, it’s the real deal. Also it’s called Saraghina. Fellini anyone?

So there is my short list. I wish it was longer, but these are all solid places. Enjoy!!