I gave the wine bottle opener a final twist of the wrist, dropped the bunny ears, and smiled at the satisfying “pop” as the cork released the wine to the air. I brought my nose closer and gave the bottle a cautious sniff. I wanted it to be bad. Terrible. One step shy of vinegar would be okay. But I knew. I knew that, having paid an exorbitant fee of $5 for the wine, I was probably destined for a perfectly mediocre bottle. Darn. I took a sip and, as feared, the bottle was not terrible. I swished it around my mouth like mouthwash. On second thought, there were some slightly sour notes. I could work with that. With two quick motions – splish, splash – I poured the wine together with some cola. Perfectly mediocre wine ruined by … cola. Ugg. I cringed, feeling my brain tighten around the thought. I tried to get Mr. Picky to sample the Bambus first, but he simply smiled at my outstretched hand. Reluctantly, I brought the fizzing …
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Makes 1 serving Bambus is a creative way to help make poor wine pass. Simply sweeten with equal parts cola and wine. This clever technique is popular in Croatia, as well as many neighboring countries. Ingredients: 1 part cola 1 part “cheap” wine Method: Get a bottle of “cheap” wine. I was looking for Two Buck Chuck, but the liquor store I went to apparently doesn’t sell booze that “cheap,” so I was stuck paying $5 for this Cabernet Sauvignon. The cola was a bit easier to find … Pour together into a glass. We used a wine glass since they are prettier and, plus, there’s still a great deal of wine in this drink! Give it a taste and see… does it make that “cheap” wine taste better? Hmm. What does Mr. Picky think? Here, have a glass. You can play this game, too! Celebration Drink | Bambus Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Bambus is a creative way to help make poor wine pass. Simply sweeten with equal parts …
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Serves 6 This warm salad benefits from the resourcefulness of Croatians who still enjoy preserved fish with salt. Mixed with creamy red potatoes, a bit of bacon, and green onion – this salad makes a great side dish for any eastern European meal. Ingredients: 1 pound boned, salted codfish 2 lbs red potatoes 3 green onions, sliced thinly fried bacon – 2-4 slices, crumbled olive oil Method: The day before serving: First, gather the salt cod. Salt cod is literally fish packed in salt so that it won’t spoil. Our box came with some nifty directions. Thank goodness since, frankly, I was a little scared. As soon as we opened the box, the scent of fish wafted through the kitchen. The salt looked exactly like snow. Nice fluffy seasalt. If it didn’t smell so fishy, I would have boxed it up and used it on something. But… wow. No choice but to follow the instructions. Rinse the salt off of the fish with cool water. After a little while, the pieces will begin to separate. …
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Makes one 9″ square casserole Breakfasty, bready prisnats are great comfort food. You’ll want to cut the ham smaller or add more flour so the little pieces won’t sink to the bottom. Enjoy warm! Ingredients: 8 eggs, room temperature 8 oz ham steak, cut into small cubes 4 oz bacon diced & fried 3 green onions, sliced 1 cup cottage cheese 1/2 cup whole milk, room temperature 2 cups flour (perhaps up to 2.5 cups so the ham won’t sink) 2 tsp yeast 2 oz Monterey Jack cheese, cubed Method: Preheat the oven to 350F. Meanwhile, gather the ingredients. Beautiful ham… but cut yours 1/2 the size of mine, so they won’t sink. Fresh, green onions. A taste of spring, even in winter. Then, crack 8 eggs into a large bowl and whisk until light and frothy. Add the milk… Cottage cheese… (this makes everything nice and moist) Yeast… And flour… Top it off with the rest of the ingredients…bacon, ham, cheese, and green onion. Pull out the whisk and put in a wooden spoon. …
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Morning, noon, and night, Croatians love a good pancake. There’s just one catch. They aren’t really eating “pancakes,” … if you define pancakes as thick and fluffy, griddle-fried, chemically leavened batter (i.e. baking soda and baking powder). Which… they don’t! So what exactly are they eating? Thin, delicate, crêpe-like “pancakes.” These sort of pancakes don’t have any leavening at all, unless you count a splash of bubbly water. And they aren’t alone – most of the countries I’ve run into prefer this style of “pancake.” All these fun facts inspired me to write an ode to the Croatian Pancake: Fill ’em with jam, fill ’em with cheese. Eat ’em with ham, eat them for tea! Bake them til bubbling, Eat as many as you please! It’s an amazing work of poetry. I know. I’m expecting a call to be featured on the Writer’s Almanac. Any day now, any day. And that’s about all the fun I can stand this Friday… but, if you’re still looking for amusement, take our poll and hop on over to Jim’s …
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The leaves outside my window are gold, crimson, and brown, but have yet to fall completely to the ground. I can’t believe it is already November. In the spirit of the times, I’ve loaded our Croatian meal with holiday foods. So… feel free to spread the table with Balkan cheer this year. Warm Christmas Potato Salad (Seasoned Potatoes with Salt Cod) [Recipe] Red potatoes tossed with salt cod, bacon, green onion, and a splash of fresh olive. This dish is often served at Christmastime in Croatia. Ham and Cheese Bread (Prisnats) [Recipe] Yeasted batter bread loaded with ham, bacon, green onions and cheese. Croatian Holiday Nut Roll (Pavotica) [Recipe] Fill your loaf pans with sweet, doughy Pavotica. This bread hides a lovely spiral sweetened with brown sugar, vanilla extract, cinnamon, and loads of finely crushed walnuts. Bambus (Celebration Drink) [Recipe] Wondering what to do with subpar wine? Have a little fun, Croatian style, and try mixing it with coca-cola. You’ll be falling in line with the Croatians and many other Balkan countries.
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Croatia is a rambling collection of mountains and forests with bursts of plains which hide secrets of scrumptious food, wonderful olive oil and tasty, age-old wine. But what about bad wine? Well, if you happen upon such a dismal thing as a bottle of bad wine on their turf, the Croatians (and other nearby countries) know what to do. The remedy includes coca cola or fanta. You’ll just have to wait a week to find out what Mr Picky and I think about that! (Officially, you’ll have to wait another 20 years to get Ava’s take on the whole thing. If you leave it up to me? You ‘ll have to wait another 98.9 years.) Thanks to a meandering and lengthy coastline, eastern Croatia boasts an abundance of seafood, including oysters, shrimp, and other fresh fish. Eating fish must be like breathing – the houses on the shore literally seem to float on the water. Incredible. For those who like the old standbys our grandmother’s loved, salt cod – literally fish dried and stored in a …
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“Where’s the beef?” said Keith’s dad, wide eyed. In all his sixty-plus years on earth, this was probably his first vegetarian meal. Ever. What can I say. He’s Oklahoma, through and through. Six months ago, I would have been nervous about putting this feast in front of him. I’d probably have served a platter beef on the side. Heck, I who am I kidding. The entire meal would have been a meat-lover’s delight. I’m a people-pleaser, to the max. But eating food around the world has changed me. I love trying new foods with friends and family. I love the discussion it generates, the unexpected reactions, the laughter, the fun. Although he didn’t say much after his initial wide-eyed outburst, I could tell by the polite, but pained look on his face that this was not a meal he’d eat again. Too cold. Too weird. Too … meatless. Still, I took pride in the little I could do to broaden his palate of experiences. Simply put, watching him eat an entirely cold, vegetarian meal was …
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Makes 3-4 liters Many eastern European countries enjoy Kompot all year round. This sweet, chilled drink is refreshing on a hot summer’s day and, in the winter, Bulgarian children enjoy kompot as part of the Christmas celebration. Feel free to use your favorite fruit to make this recipe your own. Mint could even be added for fresh flavor. When serving, be sure to give everyone a few bits of fruit at the bottom of their glass! Ingredients: 10 cups water 1 cup sugar 6 oz prunes 4 oz currants (about 3/4 cup) 3 oz dried apricots 4-8 cups ice 1. Add all ingredients, except ice, to a large pot. First the prunes – not just for old ladies, you know! I keep prunes in my fridge door for snacking on. I can only get Keith to eat them if I call them dried plums. Go figure. Next, the dried apricots. This particular brand is organic. I’ve never seen such dark, sultry apricots before – they look like fireplace embers, right before they burn out. Then, …
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Serves 4-6 Kyopolou melds roasted, sweet peppers, eggplant, and ripe tomatoes to make a dipping sensation. Serve with pita bread or alongside white fish. Be sure to prepare a day ahead (or at least several hours) so that the flavors can properly distribute. Otherwise the garlic will be too sharp and bitter. If you simply must serve this dish right away, use less garlic. Ingredients: 3 eggplants 4 red bell peppers 3 tomatoes (I used roma) 2-5 cloves garlic fresh parsley, to taste 1-2 Tbsp red wine vinegar olive oil, as needed salt pepper Method: 1. Rinse and poke holes in the eggplant. This prevents unsightly explosions. 2. Roast eggplant, bell peppers, and tomatoes on a medium-low grill for about an hour, flipping once. You may also cook them at 350F in a conventional oven. NOTE: For a mellow garlic flavor, you may roast the cloves. Wrap in foil and remove when soft and sweet – about 30 minutes. Everything will get all wrinkly and charred. I know what you’re thinking. Looks like “ew.” I promise …
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Serves 4 Is your air conditioner busted? No problem – you’ll be cool as a cucumber as you sip on chilled Bulgarian cucumber & yogurt soup (Tarator). Heck, take a bath in it. All that yogurt and cucumber has to be good for the skin. Right? Although many people enjoy this soup with little pieces of cucumbers, I liked it extra vevelty smooth. If you would like the texture, reserve half a cucumber and thinly slice it. I’d do half moons, or even smaller. Ingredients 2 small cucumbers, peeled, diced, salted & drained 3 cups Bulgarian yogurt 1 Tbsp olive oil 3 cloves garlic, crushed 2-3 cups ice water (optional) dill for garnish Method: 1. Place all ingredients (except water and dill), into a blender. Removing the bitter skin of the cucumber makes the soup smooth and light. Salt draws out any lingering bitterness in the flesh of the cucumber. Let the juices drain out for about 30 minutes. You can skip this step if your cucumber tastes sweet. Here’s the best part of the …
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