Roast pork loin.
2 pounds of pork loin salt to taste 1/2 teaspoon caraway seeds 1 ½ cup water Sprinkle meat with salt and caraway seeds. Put into a pan, add 1/3 cup water, and roast in 325 degrees oven for 1 ½ to 2 hours, basting often and adding water as it evaporates. Serve with bread dumplings and Sauteed Sauerkraut. Serves 4.
Czech food recipes:
Bread dumplings. 4-6 cups flour 1/4 teaspoon single-acting baking powder 1 teaspoon salt 2 eggs 1 ½ to 2 cups milk (some people are using water or soda water) 4 cups diced stale bread (buns-croutons). Sift flour into a bowl, lightly beat together salt, eggs and liquid you are using, and pour into flour. Work dough until it is shiny and does not stick to bowl; cover, and let stand for one hour. Work in the bread. With floured hands, shape dough into 3 or four rolls, 8 by 3 inches. Bring about 6 quarts of water to a boil in a large pan and put in dumplings, making sure they do not stick to bottom. Cover and cook for ten to fifteen minutes on each side (20 to 30 minutes total). Remove from pan with large skimmer. Make a cut across the center of 1 dumpling to make sure it's done. Then slice all into about 3/4 to 1 inch pieces with a thin sharp knife or a thread. Arrange slices in a heated bowl. Serves 6 to 8.
Czech food recipes:
Breaded pork chops.
4 center cut pork chops
flour
salt
pepper
one cup of milk
two whole eggs, beaten
bread crumbs
oil for frying
Pound the meat thin. Sprinkle with salt and pepper to taste. Prepare three plates. Put flour on one, two eggs that have been whisked together with milk on second and breadcrumbs on third. Cover the meat first in the flour, then in the eggs, milk combination and finally in the breadcrumbs. Press in gently to make sure that the crumbs stick. Fry in frying pan until brown. If you want, sprinkle little lemon juice on top before serving. Serve with potato salad- 4 people? Depends how hungry you are.
The
best of Czech cooking emphasizes delicious soups, salads, dumplings, hearty meat
dishes, vegetables, and desserts, with recipes that rely on the subtle flavors
of fresh ingredients. Newly expanded Czech Food Recipes with chapters on pork,
mushrooms, and beverages, this popular cookbook also includes a section on
aperitifs, wine, and beers, and information about gathering, storing, and using
wild mushrooms in
Czech Food Recipes.
Czech food recipes:
Beef tenderloin with vegetables.
2-3 pounds tenderloin of beef
3-4 ounces bacon cut in half inch strips
2 cups sliced vegetables
(onion, carrot, parsnip, celery)
1/4 cup butter
salt to taste
1 cup boiling water
5 peppercorns
2 allspice
1 bay leaf
pinch of thyme
1 tbsp flour
Lard meat with bacon strips. Brown vegetables with butter, add meat, and brown on all sides. Pour in 1/2 cup of water, salt and seasonings. Roast in 325 degrees oven until tender (1 to 1 1/2 hours), basting frequently. Remove meat from pan, dust drippings with flour, stir until brown. Add remaining water and simmer for 5 minutes. Rub gravy through a strainer and pour over sliced meat. You can blend in 1 cup of sour cream into gravy just before serving to add that special flavor. Best to serve with bread dumplings, 4 to 6 people.
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