Guarded by two steel knights, Krolewskie Jadlo is a palace of Polish cuisine. When owner and chef Krzysztof Drzewiecki opened the restaurant in 2006, he wanted patrons to enjoy meals fit for royalty. (Hence the name, which means “A King’s Feast.”) Since then, both Poles and New Yorkers have besieged the Manhattan Avenue stronghold for homey, yet sophisticated meals affordable for even the lowliest peasant.
Surrounded by portraits of Polish monarchs and replicas of medieval armory, customers dine on Eastern European staples with a noble twist. Many dishes use game meat (once only available to blue bloods), which contains healthier cholesterol and less fat than regular meat. Drzewiecki and his staff recommend wild stuffed boar with cognac pepper sauce as well as venison meat balls with garden dumplings.
Pierogies are probably the best known and most traditional Polish food. Pierogies, traditionally made with potatoes or meat, are stuffed here with goat cheese and spinach and served with delicious chanterelle mushroom sauce. Every Polish restaurant serves them. Here’s how to make them:
Goat Cheese and Spinach Pierogi with Chantrelle Mushroom Sauce
3 glasses of flour
1 glass of water
2 spoons of oil
Put flour on table; then add oil and an egg. Add warm water slowly and mix everything for about 15 -20 minutes. Let it rest for 30 minutes.
After the dough has been flattened, take a glass and cut round pieces of it. Place the goat cheese and spinach in the middle of them and put the edges together. Drop pierogies into hot boiling salty water. Boil them until they float up. Give an extra three minutes.
Serve with chanterelle mushroom sauce.
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