Best Family Favorite Czech Recipes

In my kitchen I have one of those small black Krups electric coffee grinders that I love to use every morning. I have had this gadget for about twelve years as it was a Christmas present from my parents. There is some definite satisfaction to the whirling sound and pulse of grinding up the beans to begin the day. I also enjoy the pleasant aroma produced by grinding up coffee beans. I believe this gadget seems too limited to be used strictly for coffee beans. There are a number of practical items that this device can safely chop and grind before reaching for other gadgets. I understand a bean grinder was designed for coffee beans only and coffee purists will tell you so. There are those times though when laziness sets in and you can get by using a coffee grinder to grind up many other items without having to reach for the bulky food processor or blender. As long as the grinder is wiped clean of debris before and after each use, it should do a great job of grinding and not cross contamin

Some of the best recipes found within Czechoslovak, Polish or any Eastern European cuisine are established amongst pastries and breads. Aside from indulging in a deliciously popular Czech treats of kolacky or bublanina , there are other tasty breads and desserts to try out. One delicious Slovak treat I remember well is the filled sweet bun called buchty. These buns can be found in most Slovak and Czech restaurants or bakeries. I remember this treat as a child as the sweet yeast raised buns had a glossy finish with a filling consisting of fruit jams or a danish like cheese with raisins or poppy seeds. The trick to making these desserts is to adequately knead the dough and using a fruit or cheese filling that is thick enough to avoid seepage during the baking process. I was unfortunate in my own family recipe search to locate a buchty recipe. I was able to find several rather tasty recipes on the internet to share right here on this blog.   As I have reviewed these, they all appear wort

Syr Smezany or fried cheese a very popular dish often served up as a meal in itself or as a common appetizer at a tavern or by a street vendor. The recipe is simple as the ingredients list is short as is the price. This recipe will also be a sure fire way to win over some younger diners at the table as most kids will connect this dish to cheese sticks. The form of Czech fried cheese though takes on a rectangular shape. Czech Fried Cheese Recipe Serves 2 4 slices Edam, Gouda or Swiss Cheese ½”” thick 1/3 cup all purpose flour 1 large egg, beaten ¾ cup breadcrumbs 1 cup vegetable oil Salt and Pepper to taste Method 1.        Establish assembly line that consist of flour, eggs, and breadcrumbs all on separate plates and all in that order. 2.        Heat oil to 375 degrees in skillet or fryer 3.        Dredge cheese in flour, then submerse in egg, and roll into breadcrumbs. 4.        Shake off excess and place into hot oil in skillet. 5.        Be sure to tur

One of my treasured czech meals is bohemian style roasted duck. I usually get this meal onc a year if I am lucky. I typically have to order it at a czech restaurant or prepare it for myself while the rest of the family enjoy roast chicken or pork. Their disdain for eating duck is primarily attributed to their appreciation of these little fussy waddlers observed at the petting zoo or at the local parks swimming happily down the river. Somehow and someway, my view of duck has pushed me past the cute fuzzy image more in favor of the tasty Sunday roast that is served with homemade dumplings, sauce, and a braised cabbage dish. Just about every grocery store will carry duck in the frozen poultry section; if you can get one fresh, all the better! The bird usually weighs no more than five pounds and offers up between three to four servings. I have seen the price range for a five pound duck range anywhere between eleven to twenty bucks for a roaster; a fresh one most likely costing a bit more.

We had the fortune of inheriting an old butcher block that previously belonged to my grandparents. This 200 pound plus monstrosity had become a fixture in the garage for the past five years and we finally decided to clean it up so we could use it in the kitchen. While the block is structurally in great shape, it was in dire need of some intense clean up and restoration. The makeover process all started with a bucket of hot sudsy water with a tad of bleach. We gave the block a good wipe down from top to bottom. The block had numerous stains, blemishes and cobwebs stuck to it so this bucket cleaning was first in order. We even cleaned the wheels on the bottom of the legs. The next process was to allow the block to dry in the sun for a few hours before we prepared the finish sander. We used the orbital sanders and began the process with an 80 grit sheet which is pretty abrasive but capable of removing years of debris, old oils, and nicks. After we sanded down the surface to our satis

Some of the most versatile instant dessert mixes include the quick bread mixes, instant pudding mixes and of course the cake mixes whether yellow, chocolate, or white. There are times when it is best to go with the homemade route when preparing the basic cake or brownies and avoid the hydrogenated fats present in the premade cake mixes. I am not implying that using butter is safe (as there are plenty of saturated fats with this type of shortening). Nothing is as good as going from scratch when it comes to nutrition; though I find that the store bought mixes all carry a consistently decent flavor that can be difficult to replicate for the novice home baker such as myself when going about cake baking using nothing but old school ingredients. (Besides….my specialties are sauces, meats and grilling). Maybe it is the consistency of a Duncan Hines yellow cupcake or Pillsbury devil’s food cakes slice that triggers fond memories of childhood birthday parties and summer picnics. My own feebl

At one time or another one is going to be faced with a decent amount of milk that is going to go to waste if not used up very quickly. The reasons for excess milk are numerous. One reason may be leaving town for a few days or purchasing too much due to entertaining other guests.   Perhaps the neighbor is on their way out of town and left you with practically a full gallon of 2% to next to the one in the refrigerator. There are numerous ways to make use of this extra milk without letting it go sour. Keep in mind that the date on milk cartons is typically the “end of sale” date. As long as the grocery store is using adequate refrigeration, there is no reason why the milk should not last an additional four to seven days in your refrigerator past the sale expiration date. That being said let your nose and taste buds be the judge as if it smells or tastes funky, you know what to do. Here are several ways to buy extra time for that milk about to expire. Using up extra milk at the breakfas