Friday, December 28, 2012

Argentina: Beef, Beans, and Rice

   

(recipe adapted from: "Die besten 100 Rezepte aus aller Welt - Fleisch" by Christian Teubner)

Friday, December 21, 2012

Chile: Shrimp with Spicy Sauce

   

(recipe adapted from: "Die 100 besten Rezepte aus aller Welt - Fisch" by Christian Teubner)

Thursday, November 8, 2012

Ethiopia: Injera (Flatbread), Ethiopian Spiced Lamb Stew, Spiced Red Lentils

   

(recipes adapted from:
Bread: "The Africa News Cookbook" by Tami Hultman;
"A Taste of Africa" by Dorinda Hafner;
Meat and Lentils: "Food & Wine Magazine";
"A Taste of Africa" by Tebereh Inquai;
"Ostafrikanisch kochen" by Ketsela Wubneh-Mogessie)

Sunday, November 4, 2012

Thursday, November 1, 2012

Hungary: Gulyásleves (Goulash Soup)

   

(recipe adapted from: "Central European Cooking" by Eva Bakos & Albert Kofranek;
"The Eastern European Cookbook" by Kay Shaw Nelson;
"All Along the Rhine" by Kay Shaw Nelson;
"Classic Austrian Cooking" by Gretel Beer;
"All Along the Danube" by Marina Polvay;
"Recipes: The Cooking of Vienna's Empire" from Time Life's Foods of the World Series;
"Culinaria Hungary" by Anikó Gergely;
"Ungarisch kochen" by Peter Meleghy)

Thursday, October 25, 2012

Austria: Wiener Schnitzel (Breaded Veal Cutlets) and Bregenzer Gurkensalat (Bregenz Cucumber Salad)

   

(Salad recipe adapted from: "Classic Austrian Cooking" by Gretel Beer;
"All Along the Rhine" by Kay Shaw Nelson)

(Schnitzel recipe adapted from: "Classic Austrian Cooking" by Gretel Beer;
"All Along the Rhine" by Kay Shaw Nelson;
"Central European Cooking" by Eva Bakos and Albert Kofranek;
"All Along the Danube" by Marina Polvay;
"Recipes: The Cooking of Vienna's Empire" from Time Life's Foods of the World Series)




Wednesday, October 17, 2012

Czech Republic: Tray Baked Fruit Cake with Streusel Topping

   

400 g all-purpose flour
1 1/2 tsp active dry yeast
40 g sugar
250 ml milk, lukewarm
1 dash salt
60 g melted, cooled butter
2 egg yolks

Place flour and salt in a bowl and push to the sides. Place yeast, sugar, butter, and egg yolks in the middle. Mix well and then work flour into the wet mix and knead until you obtain a smooth dough. (I usually use the dough setting of the bread machine to prepare the dough.) Cover and let rise until about doubled in volume. Knead dough briefly, then roll out on a lightly floured surface. (It's enough dough for 1  16x12 inch baking tray or two round 9-10 inch trays).

For the topping, I use about 3 lbs prunes. Remove stones and quarter lengthwise. (You can also use blueberries, red currants, cherries, goose berries, apricots...) Place fruits on the dough. For streusel topping, mix together 100 g butter, 80 g sugar, 60 g butter. Alternatively, top fruits with sugar and poppy seeds. Let the cake rest for 15 minutes, then bake in the preheated oven at 390F for about 20 minutes. Leftover cake freezes really well!



(recipe adapted from: "Tschechiche Küche" from Slovart Verlag)