Rohlík on the Run: Vodka aisle

Another Rohlík on the Run sighting! This little guy was spotted wandering all the way across the supermarket looking for a tipple. Looks like he never made it back to his breadbasket.

I haven't received any emails or comments of any other spottings, so if anyone comes across this Czech icon out of its element, feel free to snap a pic and give me a holler :)

Dobrou Chut'/ Enjoy!
-- Jo

Friday is for Fish (Tacos, that is)

Growing up in Wisconsin meant that Fridays were for fish. You know, the good 'ol tavern fish fry. It was usually perch or cod, if memory serves, all battered-up and eaten with fries, tartar sauce, and coleslaw. During Lent we ate this in the church cafeteria. But throughout the rest of the year, taverns competed to offer the best in the region. 

Then I moved to Seattle. I fell under the salmon spell for awhile and abandoned all thoughts of our river fishes. One day, I came home to my roommate who announced she had whipped up some fish tacos. What? Fish can be in a taco? My naivety shown through at that moment. Since then, however, I've been a full convert. 

Here is a recipe with the Wisconsin influence: beer-battered fish tacos with a coleslaw-like topping and a tartary sauce. It's my winter fish taco version since the tomatoes I use for a Pico de gallo salsa taste like cardboard right now.

Continue for Recipe...

A Muffin Pan Has Landed

I lied to my mum. It wasn't intentional. And I might clarify by saying it was more of an over-exaggeration really than a lie.

We talk about once a month on skype. Given her eratic nurse-in-a-hospital schedule and my equally unpredictable English-teacher-at-large schedule, add in the time zone difference between Wisconsin and the Czech Republic, and you've got yourself a monthly skype date.

During these long chats I sometimes gripe about the lack of availability of certain americanesque things. (Yes, I know, if I made the trip up to Prague I'd have better luck finding an array of international goods, but I live in Brno - the second city.) Like the time my hubs and I told her there are no crackers here (lot's of sweet biscuits for tea, but no Triscuits or even water crackers.) "Then what do you put your cheese on?!" she cried out in response. The hubs still gets a good chuckle over that one.

When we last talked, I mentioned that there were, like, absolutely no muffin pans to be found in this whole damn country. You see, it's not a lie, per se, but a gross over-exaggeration. They are simply not as prevalent in the shops as in Wisconsin, that's all. She emphatically gasped and said she could mail one right away. Now, the image of my mum spending more on postage than on the pan was enough to correct myself. "Well, I mean, they do exist here, of course, they're just a bit harder to find. And more expensive." There. Postage ripoff diverted.

Since then, I've had my eye out for a muffin pan. I haven't come across any great deals in the last month, so I finally sucked it up and splurged on what I feel to be slightly over-priced one at Marks and Spencer. Well, at least it's got the little silicone handles. But there are seams in the cups (it's not from one sheet of metal) which may prove to be hard to scrub clean post-baking. We'll see.

To break this baby in, I whipped out my much adored Nigella Express book and tried her Pear and Ginger Muffins. I think I may have discovered the perfect breakfast muffin. Not too sweet, but they rock that ginger/pear combo that I can never get enough off. Next time, I might try a subbing half the white flour with a nice whole wheat one for a bit more health. Maybe some ground up flax seeds too.




Muffin recipe in metric can be found here.
Muffin recipe in U.S. units can be found here.


And I'll be sure to reassure my mum that I'm able to find all my kitchen needs in my new homeland. Maybe I'll even get ambitious and try out the water cracker recipe I found recently. I wonder if they would survive the postal route to my folks' house. A little something for her Wisconsin cheese, perhaps?

Dobrou Chut'/ Enjoy!
-- Jo

Recipe: Chocolate Pudding - Italian Style (Budino Di Cioccolato)

Switching to the metric system is a serious pain. Hopping over the pond, as the expression goes, requires conversion tables of all sorts. Clothing sizes, highway speed, temperature (I mean, when someone remarks, 'man, it's gotta be 35 degrees out there!' it takes a newbie awhile to start thinking in Celsius), and of course cooking.

There are tables for weight, volume, and even the concept of a tablespoon can be different! (I believe the Aussies have a got a 20ml tablespoon, compared to the standard 15ml, and according to some cooking sites it may even be more complex than that.)

But once you master the metric, a whole new world opens up. All those cookbooks I paged through but stopped myself from buying as soon as the milliliters and grams appeared under my gaze are now at my disposal. And, Nigella, thank you. Your cookbooks, laden with the now unintimidating metric, have re-inspired me to crank up my teeny-tiny Euro oven and play with food ideas I hadn't even heard of back in the states.



One common desert in her books is pudding. And I do know pudding. Chocolate pudding specifically. So when I stumbled upon the Forever Nigella blogging event this morning 'Seduced by Chocolate' I knew it had to be pudding. Of course, regular pudding has little seduction power, but deep rich Italian pudding Budino Di Cioccolato, well, the seduction just flies out of those words.

I called the hubs, poor guy was working on a Sunday, and put in my post-work grocery stop order: heavy cream, full fat milk, and the best dark chocolate he could find. The sweet reward to follow was implicit. He needed no convincing.

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"7 Nights of Tapas" Recipe: Spinach (Almost) Vegetarian Empanadas

 
I call this my antioxidant empanada bomb. 

It's got everything we hear is good for us, but is encased in a savoury buttery pastry pocket so you don't feel like such a goody-goody. 

We've got here some tomatoes, with all their lycopene, spinach and its lutein for your peepers, and garlic with a gamut of good-for-you stuff. 

There's also tuna with its omegas to keep your heart happy, almonds with some polyphenols, and eggs, which must've done something to earn that incredible edible egg bit.

It does take a bit more effort (actually, more like pre-planning really) than the other tapas presented here, but in my book they are sooo worth it. The dough I tried out worked perfectly. Crispy and flaky, with a slight tang - didn't get soggy a bit, even in the middle under all the filling.

Hopefully you'll find this recipe worth the wait (as yes, I know, the week stretched on and on while waiting for the 7th night of the 7 Nights of Tapas. "Bad, bad blogger!" says the voice in my head.)

To be honest, I normally dread making pastry dough, and I wanted to do it during the daylight hours to optimize photographing them, as I didn't think they'd look too pretty and be able to handle evening conditions.

With this pastry recipe though, I'm all for making them often. It came together really easily, and heated up in the oven later on perfectly. They could totally be a do-ahead party item (in smaller pockets). Partygoers might appreciate more decadent and meaty filling. Then I'd definitely go with a chorizo and roasted red peppers.  

7 Nights of Tapas:

1. Garlic Shrimp
2. Garlic Mushrooms
3. Spiced Roasted Almonds
4. Garbanzo Beans with Chorizo
5. Marinated Black Olives
6. Figgy Manchego and Jamon Toasts
7. Spinach (Almost-Vegetarian) Empanadas

Continue to Recipe...

"7 Nights of Tapas" Recipe: Figgy Manchego Cheese and Jamon Toasts

Sweet and Salty. I never gave it much consideration past the occasional, 'Hmmm, cute granola bar marketing phrase'. I never thought myself, or 'my people' to have a predilection towards this combo. But, seeing that it seems to have not permeated the Czech boarders, I reckon that I, or we, must have such a distinct fondness.

I mean, really: peanut butter (equally at home with chocolate or atop a saltine), breakfast sausage tinged with maple syrup, or kettlecorn? I don't think one can stroll the American supermarket aisles without being bludgeoned with at least one irresistible 'Sweet n Salty' slogan.

It all changed when I met my Czech mate. It was literally a kitchen checkmate. My French toast has been forever referred to as 'French eggs' and taunted for being 'sweet eggs, when everyone knows eggs like salt.' Czech food likes to have salt on their salties, and sweet on their sweets. No mixing please. I can't win here. I'm simply outnumbered.

Being that it's Valentine's day, I'm trying to be extra considerate of my valentine today, by not unwittingly serving up nibbles that'll be politely declined for it's sweet/salty ratio. This includes all my favourite ways to snack on smoked or other meaty leftovers. Turkey and cranberries, chicken and mango chutney, sweet n spicy beef jerky, or dry cured ham with fig preserves. You name it, prosciutto, jamón serrano, or even German black forest ham. Whichever is available, paired with good bread, a fig (or quince) spread, and firm aged cheese makes for a fantastic no-cook spread.

And being Valentine's day, no-cook night nibbles can come in handy.

7 Nights of Tapas:

1. Garlic Shrimp
2. Garlic Mushrooms
3. Spiced Roasted Almonds
4. Garbanzo Beans with Chorizo
5. Marinated Black Olives
6. Figgy Manchego and Jamon Toasts
7. Spinach (Almost/Vegetarian) Empanadas

Continue for Recipe...

"7 Nights of Tapas" Recipe: Marinated Black Olives

I'd like to start with a story. Let's title it "Return to the Dark Side". 

Moving to the Czech Republic can change a girl's eating habits. Sure, I eat items I had only heard about and had erroneously imagined to be something different than they actually are (I'm thinking about dumplings here, which I always believed to be strictly a pouch wrapped around filling, not thick bready slices). Besides this, I've also tried more parts of the pig than I've ever imaged, and my vegetable content has plummeted in the winter.

One thing I hadn't expected was changing my preference towards olives. I grew up preferring the black variety. The big bulbous cheap kind that fits perfectly on the fingertips when I should have been helping during family pizza night. Then, kalamatas stormed into my young adult life. Green olives were always strictly for cocktails, BBQs, and Packer games.

When I moved here my shopping trips tripled in time. I had to re-examine EVERYTHING. It was all different. Different products, brands, prices...and all in this new language. I had to learn what was expensive here. Of course the import aisle with the maple syrup, peanut butter, steel cut oats and tapenades were to be a luxury. But other things surprised me. Beef tenderloin was disproportionately pricey, while pork tenderloin was lower than I remember.

Then we got to the olive aisle. Black olives were four times the price of greens! And this is just the cheap fingertip kind. Kalamatas don't exist outside of some import sections, and I've never even seen any niçoise here.

I switched. I went to the green side. No longer just a garnish, but I began learning how to cook with them. Now, cauliflower and green olive penne is one of my favourite pasta dishes. Once, I even mashed some greens up into a tapenade to eat with carrots and goat cheese. I got used to the higher brininess of the greens, and now I crave it.

Except for this week. This week, I'm consumed with all things Spanish. I'm escaping this wintry week with my very own Seville fantasy. I want hot hot hot exoticism. Green olives have become mundane for me. But black, well, I haven't had black since I don't remember when. So to cater to the fantasy, I've now got a jar plump full of marinated black olives in the fridge. It's Back to the Dark Side.

7 Nights of Tapas:

1. Garlic Shrimp
2. Garlic Mushrooms
3. Spiced Roasted Almonds
4. Garbanzo Beans with Chorizo
5. Marinated Black Olives
6. Figgy Manchego and Jamon Toasts
7. Spinach (Almost/Vegetarian) Empanadas

Continue to Recipe...

"7 Nights of Tapas" Recipe: Garbanzo Beans (Chickpeas) with Chorizo

It seems that there's been a small delay in getting this fourth post up. I really really really wanted to stay on schedule, but Friday night hit me like Friday nights can tend to do after an exhausting week. No gumption whatsoever to stand upright, much less hold a spatula. But Saturday morning in its promise of a full day ahead of me for just ME thankfully spurred this blog forward.

Given that I'm a Chorizo fanatic, no tapas mini-series is going to finish un-chorizo-scathed. This little duo gives you all the fiber and flavanoids for the day in the chickpeas, and spices it up with...mmmm...chorizo. The twist here is the wee bit of cinnamon and clove flavour.

7 Nights of Tapas:

1. Garlic Shrimp
2. Garlic Mushrooms
3. Spiced Roasted Almonds
4. Garbanzo Beans with Chorizo
5. Marinated Black Olives
6. Figgy Manchego and Jamon Toasts
7. Spinach (Almost/Vegetarian) Empanadas

Continue to Recipe...

"7 Nights of Tapas" Recipe: Spiced Roasted Almonds

Almonds have remained my absolute favourite nut for years now. Occasionally I am tempted to say cashews, or Brazil nuts hold the top position. But I never do, simply for virtue of the almond's versatility. What other nut can you roast and chop up for sweet treats or mixed with dried cranberries in a snacking dish AND as a tamari roast (i.e. soy sauce) or with paprika? Walnuts maybe? I don't think so.

A bag of almonds remains on my permanent shopping list. As soon as I get a new supply, open rips the bag, out they come into a pan, and roasted for 10 minutes they get. Roasted almonds are the bomb. I don't think I ever store almonds anymore in their raw form.

Here we have paprika version. They do okay with regular cheap paprika, but once you splurge on the smoked Spanish variety (my current fave by Syren) - explosion.

7 Nights of Tapas:

1. Garlic Shrimp
2. Garlic Mushrooms
3. Spiced Roasted Almonds
4. Garbanzo Beans with Chorizo
5. Marinated Black Olives
6. Figgy Manchego and Jamon Toasts
7. Spinach (Almost/Vegetarian) Empanadas

Continue to Recipe...

"7 Nights of Tapas" Recipe: Garlic Mushrooms

Let's talk garlic. The first two tapas this week feature an inordinate quantity of this stuff. Yesterday, garlic shrimp. Today, garlic mushrooms. Most people I meet, thankfully, seem pretty comfortable with high levels of garlic. It seems to have permeated through an old division between Mr. Meat-and-Potatoes and the Gourmet (who now prefers the moniker Foodie.)

Maybe this happened with the mainstreaming of Italian restaurants in the last few decades. Then came the garlic presses to the suburban kitchen. Then out went the garlic presses (to the back of the drawer) when we all realized what a pain they are to clean. Which brings us to the point: chopping garlic.

After working in a few restaurants, as well as making it through some post-party kitchen soirees, I've firmly embraced the "karate chop" method.

7 Nights of Tapas:

1. Garlic Shrimp
2. Garlic Mushrooms
3. Spiced Roasted Almonds
4. Garbanzo Beans with Chorizo
5. Marinated Black Olives
6. Figgy Manchego and Jamon Toasts
7. Spinach (Almost/Vegetarian) Empanadas

Continue to Recipe...

"7 Nights of Tapas" Recipe: Garlic Shrimp

Maybe it's the brief heat wave that's struck Brno lately (yesterday 8°C/46°F), or the Spanish store that I've just discovered, or an old comment requesting some appetizers. Or maybe the approaching Valentine's day is making me feel a little, well, sultry.

Whatever the case may be, I think all of us trying to ward off that February Feeling (you know, the day after a near balmy spring-like day where you could damn well smell the coming pea shoots and wild leeks in the air. Because the day after this day sticks you right back in the middle winter. And it just hurts all the more.) could use a bit of escapism. Thus...

7 NIGHTS OF TAPAS

This means that for the next 7 days/nights, I'll be posting some of my favourite classic Spanish tapas (small plates), made with the best of my ability considering the lack of some typical ingredients. If one is inclined to do the same, may I suggest ensuring you've got some smoked Spanish paprika and a good quality sea salt at hand. The rest can be more or less managed with runs to the local supermarket.

So go rent some Almodovar flicks, drink a Rioja or Tempranillo, wear deep red lipstick, and stick some classic Spanish guitar on your playlist and  create your own 7 Nights of Tapas...which, coincidentally, will end on Valentine's day. Thus allowing you to choose from a selection of tapas to nibble on while either romancing or kvetching (a far more popular V-day pursuit in the Czech realm) the night away.

7 Nights of Tapas:
1. Garlic Shrimp
2. Garlic Mushrooms
3. Spiced Roasted Almonds
4. Garbanzo Beans with Chorizo
5. Marinated Black Olives
6. Figgy Manchego and Jamon Toasts
7. Spinach (Almost/Vegetarian) Empanadas

Continue to Recipe...

Bringing in some Spain Love

Alert, alert, alert! Doo-oo, doo-oo, doo-oo, red light flashing. All Brno-ites, Brnoans, and Brňáks take note. There is a new Spanish import store in town. 

It opened last fall, and I'd been eyeing up their shop from the tram for months. It's got a little Spanish flag on the door...and I could see rows of wine on the shelves inside. I really don't know what took me so long to venture in. But I was just there, finally, and will be returning veeeeery soon.

North Americans will love it. The customer service I got was out of this Czech world. The manager there is a woman who speaks excellent English, and also Spanish I suppose (having lived there many years), and is seriously helpful and knowledgeable. And what's more, they were offering samples of one of the Syrah's in stock. Can we say love at first sip? I only walked out with one bottle (had more errands to run on foot) and a little Spanish cookbook (in Czech) that may or may not inspire my husband to cook for me, and may or may not inspire me to study my Czech more.

 

Bassta
Hybešova 28
602 00 Brno
www.bmcbrno.cz

Other than the libations, they've got shelves stocked with olives, oils, and other jars full of goodies. Also, a cooler greets people at the doorway with a selection of Jamon Serrano and both sheep and goat cheeses. Word is that Manchego is coming next week. 


Oh, Barcelona...I miss you.

Tapas recipes to come soon!

Dobrou Chut'/ Enjoy!

Recipe: Singapore Noodles

During the last few weeks, I've been slowly nursing the sauces I picked up at my last Vietnamese market stop. For this reason (and the fact that I can't get enough noodly dishes in the middle of winter) another shrimp curry makes it debut

Singapore noodles is a dish often found in Chinese restaurants as an inexpensive vegetarian entree. Basically it's like stir-fried rice, but with noodles. It is not, however, found in Singapore. It simply borrows the name based on an assumption that Singaporeans might eat something like this. And, according to wikipedia, "might have originated from an enterprising restaurateur eager to add a dash of exoticism to his menu."

This version here is based on shrimp, but any meat or lack there of would work equally well. The veg here is of the winter persuasion (i.e. canned and frozen) but really anything could be used. The spices and sauces are what defines the dish, and the Indian curry flavour strikes just right with the noodles.

This recipe was inspired by Nigella Lawson's Nigella Express and an epicurious recipe. I must say, this version did the trick of satisfying my Chinese take-out craving without the grease and MSG...and dare I say it was even more flavourful? Hmmm, I dare.


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Ski Survival in the French Alps (a.k.a. Homemade Energy Bars)

After living smack dab in the middle of Europe for four years one is bound to start skiing. This may happen even despite some resistance from the body, claiming "We are not coordinated! Remember all those failed team sport efforts throughout your childhood?! If you thought you couldn't handle a ball plus other people, how are you going to handle two skies, poles, flying down a mountain and not seriously maiming other people?"

 

At least, this is what my body had been saying to me. But, at the coaxing of the hubs (who, having had the luxury of growing up in a village with a ski hill, was possibly dismayed to find out about his lovely mate's shortcoming) I had a go at it last year in Italy for the first time. The skiing went okay, so this year we ventured a bit further to France for Round II. Eh, I'm still a slightly embarrassing sight to behold, but no one's gotten hurt (so far.)

The appeal though really lies in escaping the gray winter that defines most Czech cities (especially Brno this year) and out and up into some brightness. Funny though, the only day I waltzed around with the camera was the one solitary cloudy afternoon among seven seriously sunny days. I suppose this is a testament to what a serious skier I was the whole time...hitting those slopes and all. Or at least enjoying the svařak or grog that was in the thermos!

Leaving for holiday always seems to happen in a hurry, but I did manage a bit of time to do up some energy bars to stuff in our pockets. We did this last year and it worked out well. If you're trying to get away from so much packaging and preservatives in the standard granola bar, this is a good way to go.

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