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Old 07-20-2005, 03:56 PM   #1
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Czech Recipes

Hello, friends, I have recently begun to cook and to appreciate Czech cooking.

Do any of you have any family recipes from either the Czech or Slovak Republics?

Ron

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Old 08-15-2005, 05:20 PM   #2
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Hubbie's family was Slovene, does that fit? The recipes I use most are halupke (cabbage rolls), Roski (a cookie made with cream cheese in the dough) and Potica (a yeast bread based nut roll). Just asked hubby -- halupke is so common to that part of the world that every country has a version. The other two he said are both Slovak and Slovene, roski in particular Slovak. Let me know and I'll go look for MIL's old notes.
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Old 08-15-2005, 05:48 PM   #3
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Czech/Slovak/Slovenian recipes

Hello, Claire,

I would love to have some of those family recipes

Thanks for offering to dig them up.

I made a Czech recipe recently with chicken thighs, sauerkraut, brown sugar (!), caraway seeds, apple and onions, and it was one of the most delicious things I have ever prepared...and I made it for the first time for guests who were mightily impressed.

I think the food from that part of the world is all to little known on the West Coast, and I would love to help spread the word as to how delicious it is.

Thanks again.

Ron
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Old 08-15-2005, 07:23 PM   #4
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Over the past couple of years I have gotten more and more interested in exploring Eastern European cusine. I would love to have someone post some authentic Czech recipes!
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Old 08-15-2005, 07:57 PM   #5
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Eastern European Recipes

Hello, Michael,

This could be a very rewarding thread!

Claire stated that she would try to post some family recipes, and I will post a few from "churchy lady" ethnic cookbooks that I have purchased, and which I have found to be truly delightful.

Are you interested in Hungarian and Polish cooking, as well?

Would you be interested recipes from the Balkans, too?

I have prepared some really wonderful Serbian, Albanian and Greek recipes, and am launching out on an adventure to learn Croatian, Bulgarian and Romanian cooking, as well.

Ron, Van Nuys, CA
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Old 08-15-2005, 08:15 PM   #6
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Ron - my only real exposure to Eastern European food is Hungarian and Polish - and a slight taste of Western Russian, not sure what region it came from. My former boss and his wife were first generation Polish-American (their parents had imigrated from Poland), one of the nurses I worked with was 1st generation Hungarian-American, and a lab tech I worked with was 1st generation Russian-American.

I don't know why it has taken me so long to get really interested in this food. I love it! From what I have experienced - it's down home peasant cooking. And, I'm one who much prefers a big plate of grandma's cooking to a 8-oz portion of "something" piled 4-inches high on a plate at some pretentious fancy restaurant. Maybe that's why I like Greek and middle eastern food so much?
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Old 08-15-2005, 08:21 PM   #7
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Hey,Ron Hays

I would love some Bulgarian recipes my neighbor is a 24 year old girl from bulgaria she came to the ranch and ended up marrying a guy that works here. and I would love to surprise them with a great meal.
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Old 08-15-2005, 08:24 PM   #8
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I have a recipe somewhere for Potica - it's a Slovak recipe I believe - It's a yeast type bread rolled jelly-roll fashion with nuts/honey/etc. - I remember my mother making it!!!!! It was wonderful. My father was Hungarian and my learned to cook some of it. Plus growing up in Cleveland, Ohio there was a large community of Slovaks and Hungarians, Polish, etc. (is Slovak the right word? I always get confused).

I'll post it first chance I get.
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Old 08-16-2005, 09:05 AM   #9
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goody, you guys can help me clear something up.

My sister has traveled a lot on NATO business for the Navy and brought me back some paprika from Poland - the labels say papryka ostra and papryka stodka. Which is the sweet and which is the hot, and what dishes do I make using each?
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Old 08-16-2005, 11:25 AM   #10
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Czech Chicken and Sauerkraut. Truly delicious!

8 Chicken thighs
1 Tsp. salt
2 Tbsp. margarine (I used butter)1/2 cup chopped onion
1 lb sauerkraut (try to find Polish or German kraut in a jar.)
1/2 cup water
2 Tbsp. caraway seeds
dash of pepper
1/4 cup brown sugar
several parboiled/steamed potato chunks, drained
2 cooking apples, cored and cut into thin wedges

Sprinkle chicken with salt and brown on both sides in margarine/butter in a large skillet. Add onion and cook until tender. Sprinkle some carway seeds over the chicken as it browns. Mix together the kraut, water, caraway, pepper, brown sugar and potatoes. Add to chicken and onion and mix well. Cover skillet and cook 10-12 minutes or until chicken is tender.

Note: the recipe called for canned potatoes, but.....

Don't let the inclusion of sauerkraut put you off. It is an integral part of the cooking of Eastern Europe, and is NOT used solely as an condiment, as it is in the U.S.

I served this with a cucumber salad and additional steamed potatoes and good crusty bread to soak up any of the wonderful juices.

I hope you all enjoy this as much as our guests did.

Ron
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