Czech Foods Recipes

While I feel free to share or occasionally push my Czech recipes on to the blogosphere audience, one thing remains constant with most of these dishes. They are almost always served with Knedliky (dumplings). The occasional exception may be the boiled potato or potato pancakes (bramboraky). I love, love, love homemade knedliky. Nothing against the fine folks at Chateau, but a kettle full of fresh yeast raised dumplings is the way to go. That being said, it is probably wise to make enormous batches to make the time spent in the kitchen worthwhile. Consider triple or quadrupling the recipe and plan on freezing some for the next few months. Dumplings are definitely conducive to freezing provided the method is done correctly. I also recommend a freeze period no greater than sixty to seventy days. I honestly have not gone beyond this timeframe so not exactly sure the max here! Once the dumplings are done cooking and sliced, they can be prepared for freezing by one of two methods. One method

I thought it was well overdue to provide a list of Czech restaurants that can be found in New York. Whether you are a native or planning a long weekend to New York City, it does not hurt to know where to go for that craving of Czech food, Czech Pilsner, and a dessert of crepes or strudel. My digging and roaming of Czech culture in New York has come to the conclusion that this ethnicity is widely scattered throughout the different boroughs of New York without any real definitive concentration in any one area. The restaurants however are pretty much locatedin Astoria. The list below includes three Czech hotspots to consider when in New York. I was astounded by the long hours that these restaurants are open in New York. These businesses all seem worthy of a visit, with the Bohemian Hall providing frequent entertainment in addition to the decent Czech menu. Please feel free to post reviews and comments of these locations. Czech Restaurants – NYC Zlata Praha 28-48 31st Street Astoria, NY 11

I have been getting into the craze as of late of making recipes for which I can substitute ground beef or chuck with turkey meat. My ticker is forty years old so I should probably consume less red meat than I am accustomed to. Such substitutions of poultry for a hearty beef meal are only possible when the other ingredients can adequately mask the protein enough to convince the eater that the dish is still tasty and agreeable. For instance, a standalone meat item such as turkey burgers or turkey sausage does not taste nearly as palatable as the real deal. Dishes for which the meat equally shares the stage with other vegetables, carbs, and spices will be prime candidates to use turkey instead of beef. One successful turkey for beef exchange is the fall favorite of chili. This flavorful dish is so dominated by the other ingredients such as onions, beans, stewed tomatoes, chili seasoning, peppers, etc. As much as I love ground sirloin or other beef cuts in chili, turkey does a great job of

Being “green” involves the everyday little steps taken to be kind to mother earth. One of these steps involves your weekly household cleaning products. There are so many disinfectants, cleansers, and de-greasers that are toxic to you, pets, and the earth. These items should be avoided and substituted with natural every day products that are not only safer for the family and earth, but also a lot cheaper. The most notorious earth friendly kitchen cleanser is vinegar. Vinegar, like baking soda and lemon juice, can be used a few hundred different ways throughout the house and within the body. These are products that should be purchased in bulk as they will be used. Here a few great vinegar cleaning ideas to practice in the kitchen. Using Vinegar to remove hard water deposits in the coffee maker We have had a Kitchen Aid coffee maker for ten years that runs like a champ most of the time. Every few months the appliance will stop brewing during mid cycle as the inside percolating tubes appea