Czech Foods Recipes

While Czechs are known for quality pork and beef dishes, they also have a fine appreciation for seafood. Some of the more common types of fish Czech’s will enjoy include carp, trout, salmon, and occasionally cod. Trout and carp are more prevalent in Bohemian cooking given the large (and very clean) rivers and lakes in the mountains . The carp is very popular in Czech and Polish culture as it is the highlight of the Christmas Eve meal. I personally do not care for carp though I have had it prepared in the U.S and the meat itself possessed an extremely muddy flavor that could not be disguised by any amount of lemon or garlic. Perhaps I would give it a second try if I was to have it prepared “smoked” sitting down in a Bohemian or Polish restaurant. My favorite fish on this list aside from cod would be trout. Trout is a very delicious flaky fresh water fish that can be easily prepared with simply a skillet and some fat for frying. As we are currently into the Lenten season I am excited to ...

Thin Mint Season It is that time of year again in which we receive our annual distribution of six boxes of thin mints cookies sold by the local council of which our daughter is a member. There is something euphoric about gaining access to these little green boxes of heaven that can only be accessible one time a year. I am not sure the reasoning behind this torture. I am pretty sure I order one extra box every year, but the consumption is always completed within thirty days of receiving the cookies. The consumption rate is typically measure “by the sleeve” and not by the amount of cookies. To make six boxes last more than a month surely will not happen. I am often told that if these cookies were sold more than once a year, they would lose their allure. That is plain hogwash. Thin Mints in Frozen State In my opinion, the cookies are best enjoyed in the frozen state. Yes I will probably eat one at room temperature the minute the boxes are delivered, but the rest go instantly into the free...

My mojo for cooking has run low as a result of getting caught up in the weight loss fervor that strikes every January as part of the resolution circus. While I am carrying a little extra baggage, I am trying my best to maintain the balance of passion for cooking and exploring various ways to lose about fifteen pounds this winter. Losing weight is no easy task when several obstacles meet you along the way. One handicap is the lovely Presto deep fryer I acquired for the holidays courtesy of my loving family. I do not partake in heavy amounts of deep fried foods but I have fantasized about making my own tasty items that I usually have to outsource to satisfy my cravings. These deep fried delectable treats include buffalo wings, fried chicken, beer batter fish fry, and donuts. Yes, all unhealthy food, but I do not eat these items every day or even every other day. They are considered more of once a week treat. The second handicap to launching a meaningful weight loss plan is constantly bei...