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)

Monday, October 15, 2012

Cauliflower & Cheese Patties

It's time for the Secret Recipe Club (SRC) again. This month, I was assigned the blog Hezzi-D's Cooks and Books, written by Heather. She has a very extensive recipe index on her blog and I thought it would be very difficult to settle on just one. That is, until I came across this recipe. Now, as a kid (and today, still) I did and do not like (cooked) cauliflower. (A few years back, I actually started eating raw cauliflower - it's crunchy and juicy and doesn't that particular flavor that puts me off when the vegetable is cooked.) The only way I would eat it, was in the form of cauliflower-cheese-patties which we bought from a frozen food truck that was coming by about once a month. I had been looking into some recipes for these patties for a while and it was on top of "want to cook" list. So when I came across Heather's recipe for Cauliflower Cheese Fritters, I immediately knew this would be my SRC choice. Heather, in turn, adapted the recipe from Colie's Kitchen. The only major change I made to the recipe, is that I added more cheese (substituting Gouda for cheddar); and instead of grating it, I cut it into cubes. The cheese cubes were probably the part I liked most in my childhood patties. Let me tell you, this recipe was a great success with my picky eaters! HubbyGrouch is in general not a great fan of this kind of patties, and I knew he wouldn't be too thrilled about cauliflower, either. But he loved the combination of all the different textures (slightly crunchy cauliflower, soft melted Gouda, brown crust on the outside) and cheesy taste. As for LittleGrouch, I hardly ever saw him finish his dinner so quickly and without complaints (he did complain somewhat before taking the first bite but then his prejudices were silenced). He even requested to take the leftovers for his pre-school lunch the next day! Needless to say, this can be found again on our meal plan in the near future.

Monday, October 8, 2012

Saturday, October 6, 2012

Wednesday, October 3, 2012