Czech Foods Recipes

Broccoli finally arrived in my garden and I have cut three to four bunches for meals later in the year. I like to eat a handful and freeze the rest. Preparing broccoli for later use or freezing is pretty simple. Typically I prepare my cut veggies like beans and broccoli by blanching in hot water bath then transferring to a cold water shock, then into the freezer. However, time has seemed to have got away from me this past week.  My veggies were cut a few days ago and their time spent in the crisper was just about up. (My cut broccoli was going on day three of refrigeration). As I got home last night to a very warm home courtesy of our current heat wave, I decided to forgo the traditional stove top blanch technique and  opted to steam the broccoli or as I call it, “microwave blanching” or steaming. I basically precooked the broccoli in a microwave safe container. I placed the small portion of broccoli in a microwave safe dish and placed a few teaspoons of water in the dish. I c...

There are several zucchini plants starting to really produce in my garden. The network of vines seems to be overcrowding just about every corner of my vegetable lot. I may have been overzealous in planting four plants from seeds as each vine is going crazy. Nestled throughout the garden are a few long green zucchini fruits; and of greater surprise are a few robust white zucchini! I am not sure the reason for these mutated zukes other than they look like something out of a science fiction movie. These different looking fruits seem to run a tad shorter and much wider than the usual thin green zucchini. The good news is that these vegetables show no difference in taste or quality to their typical green counterpart. I had spoken to several folks and did a little bit of web searching on this anomaly which I am quickly learning is not uncommon in the garden world. Gardeners will often get mutated versions of the ordinary zucchini fruit that becomes white in appearance. My options for cooking...

Allow me to intoduce a family favorite recipe that brings back many fond memories of waking up to the smell of baked apples, pancake batter, and bacon on occasional sunday mornings in the late fall and early winter. Restaurants and households that I have visited all seemed to have done a pretty decent job of creating the Apfel Pfannekuchen, but this home recipe seems to take the cake. Yes, that pun was intended. I like the flavor and texture of the german apple pancake as it seems to be a "culinary mixer" in which custard meets bread pudding who in turn meet french toast with baked apples. Please give this one a try next time you want to create a fun breakfast for family or guests. The recipe is ideal to prepare right now as apple harvest season is upon us. The beauty of this recipe is that the batter can be prepared the night before and refrigerated prior to the next morning's use. I also highly recommend a crisp tart apple such as a granny smith to offset the sweetness ...

I made these babies for dinner last night, and I could not wait to share them.  This was my successful attempt, to imitate Haché's Louisiana Burger at home.  When I am at Haché, I've always ordered their Louisiana Burger without veg and add bacon.  Peanut butter + Bacon = winning combination, and I feel they've overlooked that.  I should also add that Haché's sweet potato fries are to die for, but I digress. If you'd like to assemble your own, here is how I went about it. For each, you will need: 1 large burger patty (I used a turkey burger, as that is what I'm happiest making at home) 2 bacon medallions (or Canadian bacon if you are in America) 2 Tbsp crunchy peanut butter Mozzarella or mature white cheddar cheese 1 large bun I assembled mine in this order: Burger 1 Tbsp Peanut butter Cheese (which will melt to hold the peanut butter in place) 1 Tbsp peanut butter spread on the top bun You can either put a cover over your burger in the pan with the cheese and ...

I loves mangoes, which I usually buy in bulk (in season) when I go shopping. Mangoes are sweet tropical fruit, full of vitamins. Here is the image how I love to cut mangoes for my loved ones for their (and my) easy consumption. Yesterday I noticed that a couple of my mangoes got quite ripe. I decided to use them in the morning to bake muffins. So if you think you would like to try this recipe, read ingredients you will need along with step-by-step directions below: 2 cups organic all purpose flour sifted 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 mangoes gut up into squares and divide into 1 cup + rest of the mango 1/2 cup sugar 1 egg 1/4 cup sunflower oil 1 tsp vanilla extract Combine sifted flour with baking powder, baking soda and salt - stir well Whip your egg and sugar on high speed for a couple of minutes. Add vanilla extract and stir. Take 1 cup of the softest pieces of the cut up mango, add it to the bowl with the...