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Slovak-Themed Menu - Discussion

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TasunkaWitko View Drop Down
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Joined: 25 January 2010
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    Posted: 04 December 2014 at 23:06

As most of you know, my The Beautiful Mrs. Tas is primarily of Slovak extraction; because of this, I have developed a great fondness for the cooking and traditions of Slovakia, and consider myself fortunate to have married into such a rich heritage.


I have enjoyed many wonderful Slovak dishes and meals, most of them based on the recipes of Mrs. Tas's grandmother, Mary Macejko Milot. All are household favourites that are easy-to-prepare and delicious, and they are seen on our table as often as possible.


Earlier this week, we were going over our grocery budget, which is a little "thin" at the moment. This is no problem when considering a Slovak menu, because most such recipes are borne of a frugal, peasant tradition, and as such are very amenable to tight budgets; with a few staples in the pantry, it is indeed possible to create a very tasty meal without spending much at all.


With this in mind, I decided to start a new project based on a rural, "peasant" Slovak menu, and I am confident that I came up with a good one:


Mushroom Soup (Hubová Polievka) or Cauliflower Soup (Karfiolová Polievka)


"Shepherd's Steak" (Bačovský Rezeň)


"Potato Pudding" (Švábkový koch)


Braised Red Cabbage (Dusené červenej kapusty)


Traditional Slovak Bread Rolls (Rožky)


Meringue Cookies (Laskonky)


I think that this will make a good "country meal" - this is some pretty typical Slavic fare, and I can see it all being quite delicious. The "Shepherd's Steak" and "Potato Pudding" are truly unique dishes, and I can't wait to try them.


As always, comments, feedback and discussion are most welcome. I'll expand a bit more on each dish soon; but for now I must get some sleep, as I must be up and moving around in about 4.5 hours....

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Hoser View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 05 December 2014 at 02:01
Sure sounds like a winner Ron.....looking forward to seeing what that steak recipe involves.
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 05 December 2014 at 04:52
When Friend Wife and I were first courting, Dave, and she'd ask what I wanted for dinner, I'd tell her all I wanted was a Shepherd's Special---"a hunk of bread and a piece of ewe."

I don't reckon that's what Ron has in mind, though.

Seriously, if we're talking about the same thing, the Shepherd's Steak is a Slovakian form of schnitzel. I'm anxious to see Ron's version.
But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 21 January 2015 at 00:04
Some notes and source links:

Slovak-themed Menu

1) Possible soups: Mushroom Soup (Hubová Polievka) or Cauliflower Soup (Karfiolová Polievka): http://www.slovakcooking.com/category/recipes/soups/

2) Shepherd's Steak (Bačovský Rezeň): http://www.slovakcooking.com/2010/recipes/shepherds-steak/
 
3) Potato "pudding" - (Švábkový koch): http://dratvova.blog.sme.sk/c/252849/Kuchyna-starych-materi-z-Liptova.html
 
Original Text:

Recept z Bobrovca - Švábkový koch

Očistené pokrájané zemiaky uvaríme v osolenej vode. Scedíme, dobre popučíme. Vyškvaríme slaninu, na nej speníme cibuľu a vlejeme do zemiakov. Pridáme dve vajíčka, premiešame a vložíme do vymasteného pekáča. Necháme upiecť do chrumkava. Koch sa podával s mliekom alebo s kyslou kapustou.

Various translations:

a) The word “koch” in Slovak means pudding, for example potato koch.

Cleaned, sliced ​​potatoes, boil them in salted water. Drain, well suppress. Roast the bacon, fry the onions in it and pour into potatoes. Add two eggs, stir and place in greased baking dish. Let bake until crisp. Koch was given with milk or sauerkraut.
 
Recipe from Bobrovca-Švábkový koch.

b) Peeled, sliced potatoes, boil them in salted water. Drain well, popučíme. Vyškvaríme Bacon, onion and potatoes into the am speníme on it. Add two eggs, mix well and put in a baking dish greased tray. Let Bake until crisp. Koch, served with milk or with sauerkraut.
 
Recipe of Bobrovec - Švábková koch.
 
4) Braised Red Cabbage (Dusené červenej kapusty) - method found on this link for another recipe: http://www.slovakcooking.com/2011/recipes/meat-with-cabbage/ - I'll be using green cabbage, perhaps....
 
Traditional Slovak Bread Rolls - (Rožky) - recipe found here: http://www.slovakcooking.com/2010/recipes/bread-rolls/

I also have an FotW pictorial here: http://foodsoftheworld.activeboards.net/roky_topic3874.html
 
For dessert, I am thinking of Meringue Cookies (Laskonky): http://www.slovakcooking.com/2012/recipes/laskonky/
 
To drink? I'm not sure - I'll have some home-made hard apple cider - perhaps that and some soft (non-alcoholic) apple cider - not sure.
 
Slovak Foodways Sources (bacon, cheese etc.): http://www.slovczechvar.com/?page=1
 
Impressions: think that this would make a good "country meal" - there won't be any of the various forms of dumplings, but that's alright; the potato thing and the bread rolls will fill that gap. The general "themes" I'd like to discuss in the pictorial are about the peasant and country traditions, the frugal and prudent use of various resources (food included) etc. - especially how it ties into family traditions. Some ideas that I will draw on can be found here:
 
http://www.slovakcooking.com/2010/blog/food/slovak-grandmothers/
 
and here:
 
http://www.slovakcooking.com/2011/recipes/prazenica/
 
This is some pretty typical Slavic fare, so it woudln't surprise me if extremely similar - if not identical - types of meals wouldn't be found in parts of Eastern Europe such Ukraine, the former Yugoslavia, Hungary, Poland etc.....
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