One of the cornerstones of Czech cooking is dumplings - bread dumplings, yeasted dumplings, potato dumplings, fruit dumplings, dumplings with bacon, and on and on. So it seemed natural that my descent into Czech cooking begin with this mass of flour and carbohydrates. Most families here don't make dumplings anymore, as they are quite cheap to buy mass-produced ones in the shops. Some have told me they buy them from their local pub, which makes them from scratch. When I confessed my upcoming dumpling adventure to some, the men seemed impressed (thought I was being a good wifey to the Czech hubs), and the women said they remember making them with their mums years ago and I should definitely give it a shot. Making dumplings is a great way to get over that after-work slump of forgoing the dinner plans and diving into a bag of microwave popcorn (I fully admit to having done this), because even though it takes awhile, it's pretty easy, and I felt like a kid in science class watchin...
As a kid I always despised liver. I even recall an old “Far Side” comic that displayed a “Liver N Onions” truck driving down a quaint neighborhood road and children are running in the opposite direction with terror on their faces. Not exactly the ice cream man. I do have a soft spot for two liver” bi-products”. One of them is the commercially made liverwurst or Braunschweiger. The other is the super delicious Bohemian liver dumpling soup. This soup is typical of most Czech restaurants and is usually served in a very clear consommé or beef soup. My recipe captures the flavor but does not match the clarity one would find in a Czech restaurant. The difference being that I like to add back the remaining ingredients (in tiny bite size) pieces as it seems a waste to throw them away. My recipe also cheats with using a prepared stock aside from making the stock a la natural with oxtails or soup bones. If you want to go that route, by all means do so. Otherwise, stick to this recipe to save som...
This super sweet and sticky side dish makes a wonderful addition to a meal! It is particularly good with fried foods and roasts (and would therefore be a great addition to a Thanksgiving or holiday meal). It is so hard to stop eating this all in one go! It's also easy on your budget and goes down well with picky eaters. You will need: 3 medium sweet potatoes 1 Tbsp soy sauce 1 Tbsp brown sugar 1/8 tsp Worcestershire sauce Honey for drizzling Toasted Sesame Oil for brushing on potatoes 1. Wash and peel sweet potatoes. Cut into small cubes. 2. Arrange on a roasting tin over parchment paper. 3. Brush with toasted sesame oil and bake for 25 minutes at 200 C / 400 F. 4. While potatoes are roasting, combine soy sauce, brown sugar, and Worcestershire sauce in a small bowl. 5. After 25 minutes, brush potatoes with sauce. (Very) lightly drizzle honey over potatoes and replace in oven for an additional 15-20 minutes.
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