Costco is now selling plums but the problem is that it sells about 200 of them in a box so you have to consume them quickly before they go bad. One way to get rid of them is to make a delicious Czech plum cake. It is very easy and makes a great and unique entertainment food since most Americans don’t know such cake.
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If you have not grown up in Czech/Slovakia you may be put off by such ‘peasant’ dishes but we love them!
The first image is just simple mixture of noodles, poppy-seeds, sugar, butter and a pinch of cinnamon.
The second dish is more healthy, [click to continue…]
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In a few weeks I am going to be hosting a dinner party for some of our friends. I suggested to make a traditional Czech meal and they got very excited about that idea. But now I am afraid I don’t know what to cook! There is so much (so little?) to chose from!
A regular non-Czech person is not going take a potato pancake or a stuffed fruit dumpling for a main course. No way. Or should I risk it? [click to continue…]
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Having two kids makes me feel like I have a hundred of them: so much to do and so little time! Which brings me to this recipe. Many times I find myself craving poppy-seed kolache but there are none. Certainly not in the store and I don’t have a whole day to bake them myself. But I think I found a workable solution to fill my cravings! I buy puff pastry sheets (Pepperidge Farms brand) in the store, make little pockets out of them and fill them with poppy-seed filling which is very easy to make. That way I have an imitation of traditional Czech kolache (which ends up looking like a poppy-seed turnover) in no time! Well, more like in 2o minutes…. [click to continue…]
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Summer and Fall in Czech and Slovakia are big on fireworks. We bake ‘burty’ above the fire during both seasons, however, fall becomes much more interesting. Way back when, during the time of potato harvest, the Czech and the Slovak peasants began to put leftover potatoes and apples into the burning ashes of fall campfires which they built to keep them warm at night. Both potatoes and apples were submerged into the smoking ashes completely unpeeled – and were also eaten unpeeled (that’s some fiber for ya’!). They also came up with some superstitious songs and rhymes that were supposed to keep the fire burn longer and more efficiently. Here is an example for you (it comes out really funny when translated into English):
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Martin’s yogurt breakfast pancakes – Czech style
Martin was born in Prague and since 1978 he has been living in the US. He married an American lady named Kathleen (who is also the co-creator of this magical recipe) and have 2 wonderful kids together. His blog called “O Americe” (“About America”) is written strictly in Czech. Why? Martin gets to express himself in his native language, and his non-English speaking Czech friends and family can learn more about the American ways. Through his blog he found a virtual way how to connect with his unforgettable motherland.
For those of you who would like a less fattening version of my recipe on livance (pancakes) here is Martin’s healthy version:
[click to continue…]
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Dill is one of the major spices used in the Czech cuisine. It pretty much shares the throne with parsley, caraway seeds and thyme. We make dill soups, dill gravy, dill cookies….(just kidding with the cookies!). The fancy name for dill weed is Anethum graveolens, a member of the parsley family. It is native to the eastern Mediterranean region and western Asia. The word dill comes from the old Norse word dylla, meaning to soothe or lull. It dates back in writing to about 3000 B.C., where it was mentioned in Egyptian medical texts. Czech dill soup is one of my all-time favorite dishes. It is a perfect winter meal because it is rich, creamy and nutritious – no need to have a second course after this baby :0)
CZ: Kopr spolu s petrzelkou, tymianem a kminem vladne ceske kuchyni. Delame z neho polevky, omacky, buchty (no to snad jeste ne)…..kopr je proste milacek vsech Cechu (a myslim ze i Slovaku). Nedavno jsem narazila na vyborny recept na koprovku, trosku jsem ho upravila a tady je. Sdilim s vami mou nove nalezenou kuchynskou pohadku :0) [click to continue…]
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WARNING: if you you want to stay clear of garlic breath stop reading right now. This recipe is so potent that it will give you one just by reading these words! Traditional cesnecka (Garlic soup) doesn’t have much in it but garlic and few herbs. I don’t know what the magic is, but at the end it ends up tasting so yummy and rich! This particular recipe came from Sher who is an American expat living in Prague with her Czech husband and who also has a fun blog called Sher off the Beaten Path. Dobrou chut! And don’t forget, the more garlic the merrier!
Click HERE for the Cesnecka recipe.
CZ: Tak uz je to tady – cesnecka!!! Jestlize se bojite cesnekoveho (neboli tzv. zabijackeho) dechu, radsi tyto slova ani nectete, protoze tento recept je tak silny, ze vam v krvi zacne kolovat cesnek, aniz byste pozreli jedine sousto. Ja cesnek miluju, takze pro mne to neni problem :0). Recept je prevzaty od Sher, tedy spise od jejiho blogu zvaneho Sher off the Beaten Path. Sher je Americanka, ktera uz nejakou dobu zije se svym ceskym manzelem v Praze.
Recept na Cesnecku najdete zde (kliknete zde).
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In today’s globalized world some ‘ignorant’ soul might call this dish a vegetable tempura. But we, the experienced cauliflower-lovers know, that it is not just some kind of an appetizer. When served with a side dish – like the mashed potatoes for example – breaded (or ‘fried’) cauliflower is a delicious main course!
CZ: V dnesni globalizovane spolecnosti muze nejaka ta ‘ignorantska’ duse nazvat smazeny kvetak ‘vegetable tempura’. Samozrejme ze my, zkuseni kvetakovci vime, ze smazeny kvetak neni jen nejaky predkrm. Kdyz se totiz serviruje s brambory, je z toho velmi chutna a syta vecere! [click to continue…]
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Skubanky is a traditional main course in the Czech Republic, but since it tastes sweet, Skubanky fits more into the dessert category if served in other countries. In the Western part of the Czech Republic it is also called kucmoch, however in both cases it is a simple meal out of boiled potatoes, little bit of flour, sugar and a lots of butter. CZ: Je na case uvarit si skubanky! Od te doby, co jsem je naposledy jedla uplynulo asi 100 let, tak jsem si rekla, ze je na case, aby si me chutove bunky trosku zavzpominaly. Me skubanky (nebo-li kucmoch) dopadli trosku ridce, ale stejne jsem si na nich pochutnala. Ingredients
:
- use Russet potatoes as they have the largest amount of potato starch in them
No. of servings: 4 [click to continue…]
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