Milestones


HUZZAH!!! 



Comments

Post a Comment

Popular posts from this blog

Czech Recipe: Bread Dumplings (Houskové Knedlíky)

Image
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...
Read more

Liver Dumpling Soup - Bohemian Style

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...
Read more

Czech Pork Roast Recipe

Image
A good czech meal on Sundays will consist of roast pork or duck with a little dumplings, sauerkraut and a cold pilsner. Today was no exception as I prepared this meal with chateau bread dumplings and dilled cucumbers (instead of kraut). The recipe below is a snap to follow and one can use either center cut pork loin or a pork tenderloin. I opted to use pork tenderloin today since the store carried many different sized of tenderloin and only huge cuts of center cut loin which was more than our family needed. Keep in mind the tenderloin requires less cooking time due to being much more narrow compared to the wide center cut pork loin which will take anywhere between three to four hours to cook a four to five pound roast. Czech Roast Pork - Veprova Pecene 3 lb pork tenderloin 1 teaspoon caraway 1/2 yellow onion, chopped 1 clove of garlic, minced 1 tablespoon olive oil Salt Pepper Water 1. Preheat Oven to 325F. 2. In a side bowl, combine onion, garlic, oil and seasonings. 3. Rub marinade o...
Read more