“Everything bad is good for something.” – Slovak Proverb Have you ever done something, only to find it didn’t work out as you’d planned… but somehow it worked out even better? Last week I casually substituted a video for my written meal review. I thought it’d be a fun change of pace- a more visceral experience for you. Almost immediately, the comments filled with a resounding “no,” – an outcry that was astonishing both in it’s passion as in it’s consistency. Almost every single person felt the same way, which is remarkable in itself. And the fact that every comment was worded thoughtfully, kindly, and compassionately? So awesome. As I read through the comments, I was moved by your devotion to the blog and especially to the written word, referred to as a ‘dying art’ by some. I thought about your responses while I cooked this week’s comforting menu – soup, bacon bread, and blueberry bubbly cake. Maybe it was a subconscious move on my part – after last week, a big bowl of coziness was just the …
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When winter raindrops slide down the glass… when the droplets are so close to ice that they sting on my wind-chapped face… there’s nothing better than a piping hot bowl of soup. Thankfully for me, Slovakia knows what’s what in this department. The fine people of Slovakia could probably make this staple soup with their eyes shut, and – for the first part, at least – that’s exactly what they do. While the house slumbers under the bright moon, a quiet bowl of bean sits in the shadows, soaking overnight. In the morning, after a big stretch, the softened beans are put to a bubble with bits of bacon (or perhaps a ham hock), potato, and – not to be forgotten – a splash of vinegar. The whole thing is thickened with sour cream and flour (or sometimes cream). The result is a bowl of warm, thick goodness – but of course every family has their own version… versions so good, you’ll want to snag a bite (or three) from under each other’s noses. While traditional …
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“Better to eat bread in peace, than cake amidst turmoil.” – Slovak Proverb Oh, Slovakia. My husband has been woo’d, my daughter smitten. As for me, I’m in love. No, it’s not because of Valentine’s Day. It’s because of Bacon. Garlic. Oh, and a nice, thick slice of Sourdough Rye Bread. Yes… Slovakia really did us in when it comes to Hrianka. At her most basic, Hrianka is plain toast rubbed with garlic. At her most beautiful, she’s a collection of hearty slices griddled in hot bacon drippings, then rubbed with cloves of fresh garlic. And so my heart sings on… Serves 2 Ingredients: 5 slices of bacon 2 large slices bread (rye or sourdough a plus) 1 large clove garlic Method: Fry up that bacon. Eat the bacon. Or perhaps use it to garnish some Slovak Sour Bean Soup (recipe coming soon). Now for the fun. Griddle your bread in the drippings. Health Tip: If you have too many drippings, you can just brush both sides of the bread with a little to taste …
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From early springtime all the way into the deep heart of fall, Slovakia’s mountains and hills burst with nature’s bounty. For those who search, a perpetual harvest reveals herself. Here, trees swoon with the weight of delightfully sour cherries, juicy, grapes, apricots, and apples. There, bushes bloom with blueberries, woodsy and sweet. This land, surely, is magic. When there is more fruit than can be gathered in an apron, Slovakia makes Bublanina, a.k.a. Bubbly Cake. Just one secret makes this slightly sweet cake light and fluffy: whipped egg whites. Fruit, sliced, chunked, or left whole, is scattered across the foamy surface and, as the cake puffs up in the oven, it bubbles around the fruit. Some fruit sinks down. Some fruit does not. Once out of the oven, the whole thing is covered with a cloud of powdered sugar, until even the air around it tastes sweet. It’s all kinds of whimsical and the perfect way to ring in the hope of spring (I promise it’s coming – I even witnessed a few daffodil leaves …
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This week is a culinary jackpot: a frugal collection of recipes, good for using up bread, beans, and bacon fat. While I had no idea Slovakia would be this enticing, Keith said “just looking at the ingredients on the counter, I knew I’d be happy.” And speaking of happy, I thought I’d share a great Slovakian quote about happiness… “He’s so pleased, he keeps getting younger.”* I love it.. although I have to admit, I’m not entirely sure what it means… All recipes and posts will be shared throughout the week. Grilled Garlicky Bacon Bread | Hrianka [Recipe] This is quite possibly the most amazing recipe in the course of this blog. Thick slices of bread griddled in bacon drippings, then rubbed with raw garlic. Easy. Smart. Bacony. Hello, friend. Slovak Sour Bean Soup [Recipe] This is stick-to-your-ribs comfort, as good as any creamy potato soup the world around… but with it’s own regional twist: a splash of vinegar and a swirl of sour cream. Inside you’ll also find beans and bacon. Win. Win. Quick Blueberry Bublanina [Recipe] The …
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Just when I thought I’d seen the most beautiful castles in the world, Slovakia slides into my vision. Her mighty mountains, sparkling lakes, and deep forests are as lovely as any other in Eastern Europe, but the castles are simply unreal. It is not the architecture that speaks most strongly to me, but the way these stopping posts for the weary hearted reach out of nature with almost alarming boldness. One look can lead a dreamer to distraction. I can’t help but wonder…What lives once stood small and proud amid these mighty walls? A view like this can keep love alive for centuries… just nestle me somewhere in this photo and I’ll live out my days content. Call me an eternal romantic. I don’t mind. I’d rather have a heart that melts like a waterfall than a one of clammy stone. The best part? The castles aren’t Slovakia’s only comforts. Step out of the cool air, into their welcoming homes, and you’ll find kitchens a-bubble with the warmth of hearty stews – beans, pork, or …
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Oh, goodness. Where to start? As you may already know, tremendous, life-changing things are in the works with National Geographic. I don’t have all the details yet, but what I do know I shared our Facebook page, so go take a peek. Friends, this is pure insanity. All I can say, is that it’s amazing where a little imagination – a little stovetop travel – can take us. Rest assured, when I know more, I’ll be writing it up here on the blog. Until then, we’ll have to settle ourselves with the requisite happy dance and a healthy dose of humble gratitude. What else can we do when National Geographic is on the line? Ironically, everything else this week was pure chaos. All three of us were ill (in day-long, misery-laden shifts, I might add), my cooking was in shambles – I had to remake the musaka twice (the first time Ava gobbled it up eagerly, the second time was post illness and, well, the results are in the video), worse yet, I made the cake three times and at no …
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Although the air still hangs crisp with winter, seed sowing season is nearly upon us – that time of year when the window sills of the industrious are stocked with small, peat lined plastic containers. With careful gifts of water and radiant window light, small seeds will crack open and send vivid green shoots through the black, crumbling soil, into the glow. In a few months time, these brave seedlings will make their way outdoors, into the deep, hot sunshine, where they will mature into edible gardens. Food for our souls. Today, we’re imagining ourselves in this garden, though winter is still upon us. And we’re doing it by nibbling upon a Serbian Salad. This isn’t a recipe, so much as a guide to freshness. The key to a beautiful Serbian salad is simplicity – cucumbers, tomatoes, and peppers, topped with oil and vinegar… and especially cheese. You want to grate the cheese over the top until your salad looks like a snow-capped mountain. Serves 4 Ingredients: 3 vine-ripened tomatoes 1 cucumber 1 bell pepper …
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Every once in a while we need chow down on good, ol’ fashioned home cooking. The kind that reminds us of mom, checkered aprons, and creaky kitchen chairs. We all need this edible comfort, especially when the wind chill drops down into the single digits. Keith informed me that, against all odds, I happened upon one such recipe when I selected Potato Musaka for our Serbian Global Table. “This is kind of like my mom’s ‘Hobo dinner,’” Mr Picky said, after his first taste. “Hobo what?” I asked, brow furrowed. I need not have worried. Clearly this was a good thing; he forked bite after bite of the layered potatoes and ground pork into his mouth, working quickly, looking more like a teenager than a 40-something who generally shows more restraint around food than I can fathom. After scraping his plate clean, he went back for seconds. Then thirds. He’s in good company. Potato Musaka is much beloved in the Balkans, especially in Serbia. She’s quite similar to her somewhat sloppier cousin, Eggplant Moussaka which can …
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This week I’m on the hunt to create a little balance in this, our freshly pressed New Year. I found exactly what I was looking for in Serbia. Our menu is equal parts comfort and nutrition, capped off with a ridiculously indulgent dessert. (Do I need to defend that choice?) In other news, I have huge, exciting, mega things going on that will affect our family (and potentially yours). I leaked a bit about it on our Facebook Page. More details as they come. For now, thank you for believing in this Adventure. From the bottom of my heart. All recipes and meal review will be posted throughout the week. Serbian-style Potato Musaka [Recipe] Home-style goodness: potatoes layered with ground pork and a creamy yogurt and egg mixture. If it were up to my husband, this would be his entire dinner. Every night. Serbian Salad [Recipe] This cucumber, tomato, pepper, and onion salad is as simple as it is refreshing. The key is to top off your veggie mountain with a snowfall of cheese, preferably feta. …
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In the Balkan nation of Serbia you’ll find sleeping giants. They lounge under thick forested coverings, along murmuring streams and shimmering lakes, with nothing but winding roads and wildflowers upon them. In flatter areas, carefully stacked stone walls, forgotten castles, and sagging huts live happily shackled to sunflower fields and lush grasses. Places like this will find a permanent home in your dreams… In this cool, sometimes foggy land – this is where you’ll find hearty country food. Food that fuels. Prebranac, for example – baked beans with paprika and sometimes sausage (something we’ve already enjoyed once on this Adventure), keeps traditional hearths warm. Soft, polenta-like corn bread sops up the juices, perhaps of stuffed peppers or even roasts. Goodness, how her cities clamor up the hillsides. In many ways, I have a sense of deja vu this week, as though I’ve tasted Serbia before. As you can see by all the links, many of her favorite spreads we’ve made before (although, certainly, Serbia has her own variations on these regional favorites). You can add stuffed …
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