Slovak Foods Recipes

Beet and Horseradish are two roots that make a great relish for the Slovak Easter ham (much like cranberry sauce with turkey for Thanksgiving). There is a similar relish used for the Passover lamb but it has a higher horseradish/beet ratio. It's best to start this recipe a couple days before serving so you have time to adjust the horseradish to taste. This recipe is really simple. You will need: Beets (see below) Horseradish (see below) White vinegar 1 Tbsp. brown sugar 1/2 tsp. salt (I apologize for my horrible photography skills. Please pretend this  is a beautiful bowl of grated beet relish, not a steak or  something/someone else that found its way through the wood chipper) Beets:  For an authentic taste, you will use 2 beets. Peel them, cut off the stem, chop into 2-inch cubes, and boil for 30-40 mins. Drain and finely grate or run through a food processor. Set aside. You can use 14 oz. pickled beets instead and skip the boiling process, but it won't taste quite as go...

Tvaroh tastes like a very mild quark cheese and has a consistency similar to quark. If you haven't had quark cheese, it's like a firm cottage cheese. Rarely eaten on its own, it's delicious as a filling for pastries and other desserts, or crumbled on french toast in the morning. If you have never made your own cheese before, this is a great place to start. You will need: Spoiled Milk Cheese cloth (I used a handkerchief) and a strainer That's it. This is really easy. Not all kinds of milk work. Sometimes, heavily homogenized milk particles are too small for the straining process. I had the most success with organic whole milk. The higher the fat content, the more tvaroh will be rendered (1.5 cups per gallon of whole milk). Let the milk spoil. You can do this by leaving it on the porch for a few days in the summer heat, or leaving it in the fridge for a couple months. Now, boil the milk. Be careful, because it might boil over easily, but you want it thoroughly heated to k...

These open-face sandwiches are a summer staple and come in many varieties. They are great for entertaining as a snack or as a stand-alone meal. You can use baguettes or some Slovak potato bread . You will need (as a meal for 2: Bread slices - 3 per person as a meal, less as a snack. 1  Vlašský  Šalát  (Slovak Potato Salad) recipe cucumber slices 1-2 sliced tomatoes 2 sliced hard boiled eggs parsley to garnish Place some of the potato salad on the slices of bread. Then place cucumber, tomatoes, eggs, and parsley on top. Garnish with leftover cucumber and tomato and serve leftover potato salad as a side. Another less-heavy variation is to use a couple smoked ham and salami slices instead of the potato salad. If you do this, be sure to put something sticky on the bread, like a butter or cheese spread. Other variations include endless combinations of meats (usually ham) and cheeses (especially gouda or edam).

This Slovak Potato Salad is really easy. Used on  Obložené Chlebíčky or as a stand-alone side dish. You will need: 1 mashed potato 2-3 oz. smoked deli ham 1/2 cup peas 2 Tbsp. pickle juice 1/2 cup mayo salt and pepper to taste Mix all ingredients together and refrigerate.

This is a heavy and firm potato bread, perfect for Obložené Chlebíčky (Open Face Sandwiches) or as a side to Stuffed Peppers or most other dishes as an alternative to bread dumplings . It cuts beautifully and has a strong potato flavor. Most recipes include the following ingredients: Mashed Potatoes, Water, Flour, Yeast, Sugar, and Salt. Many recipes add an egg, butter, or oil.  This recipe is one I derived from a combination of different Slovak and Russian recipes that best emulates the Zemiakový Chlieb found in most Slovak bakeries. It's always a work in progress so as I find a better combination I will update.  You will need: 1/3 cup milk 1 tbsp powdered sugar 1 tbsp. yeast 1 1/2 large russet potatoes mashed (2 cups mashed potatoes) 3-4 cups flour 1 tbsp oil 1 egg 1 tsp salt Cook potatoes. I usually do this by boiling the potatoes for 30 mins, then running over cool water.  The skin comes right off in this process.  Heat milk to 105-110 degrees and add suga...

Who doesn't like stuffed peppers? This is a Slovak dish borrowed from Hungary. It's one of my favorites and one of the easiest dishes you will ever make. It makes great leftovers.  This one is adapted from a book I like to use . It's a great resource for Slovak cooking but is keyed to the English market and some of the ingredients are hard to find in the U.S. This recipe is for 4 servings. You will need: 1-2 peppers per person (see note on peppers) 1 yellow onion 3 Tbsp. oil 1 - 1.5 lbs. ground pork (see note on pork) 1 1/2 cups white rice 2 eggs 1 cup breadcrumbs 2 Tbsp. flour 1 tsp. paprika (I add 2) 14 oz. tomato paste (alternatively 1.5 pounds fresh pureed tomatoes and subtract 3 cups water later) 3 Tbsp. powdered sugar 2 bay leaves (or 1 tsp. crushed) 1 tsp. marjoram salt and ground black pepper Serve with Dumplings , sliced rye bread, or boiled potatoes, and side salad. Disclaimer: I wrote and tested this recipe at an elevation of 500 ft. I tried it again at 5,300 ft....

It helps to think of this dish in two ways. First, it is a traditional roast beef, dumplings, and sauce dish. Second, and more importantly, the sauce for this dish is versatile and can be used in many dishes . I will first give instructions for the dish itself, then briefly describe the variations you can use with the sauce. This recipe renders 4 servings. If you are preparing the traditional dish, be sure to start marinating a couple days before you want to eat. If you are just making a variation with the sauce, marinating is nice but not as necessary, so you could start the day of serving. You will need: 1 beef rump roast (1 1/2 - 2 pounds) A few slices of bacon (see bacon shopping tips here in section III) 4 large peeled carrots 2 peeled parsnips (some companies cover them in wax. Make sure it's all removed) 1/2 peeled celery root (2-3 stalks celery will do if you can't find celery root) 1 yellow onion 1/2 cup white vinegar (or try 1/4 cup vinegar and 1/4 cup white cooking ...

This is the Czech national dish.  I had it many times in Slovakia as well. As the name indicates, there are three main components to this dish: (1) Vepřo - Roast Pork, (2) Knedlo - Dumpling, and (3) Zelo - Cabbage.  There are many variations to this, but you usually need the following for 4 people: 1 pork roast (traditionally a pork loin joint, but I use a leaner pork sirloin tip roast plus a smoked hock for flavor) 3-4 Tbsp. caraway seeds 2 yellow onions 3 cloves garlic 2 Tbsp. butter Salt and Pepper (have a decent amount on hand) 1 Tbsp. vegetable or canola oil 16 oz. sauerkraut 2 tsp. powdered sugar 3 Tbsp. dry yeast (not a typo, that's really how much yeast you need) 3 cups flour 1 egg 1/2-2/3 cup breadcrumbs (or two dinner rolls) Procedure: Set roast out to thaw for 8-12 hours if frozen Begin preparing roast as outlined in Part I, leave in slow cooker Prepare dough in Part II and leave to rise Prepare cabbage in Part III and leave to simmer Start heating water to boi...

This one is a quick and easy go-to side dish for picnics, barbecues, potlucks, and any dish that might have a heavy taste and needs a palate cleanser. Many dishes would fit under the title "Slovak Salad," but this one is easy and versatile. I was frequently served this dish with Rezen (Czech/Slovak schnitzel) and Halusky . Think of it as a fresh salad with a pickled flavor. You will need (for 4 servings): 2 cucumbers 2 medium tomatoes (any kind will do, the fresher the better) 1/2 white or yellow onion 1/2 - 1 cup white vinegar 2 tsp. garlic salt 1/2 tsp. ground black pepper Procedure: Grate cucumbers on a normal grater (peeling beforehand is optional) Finely grate onion and add to cucumber Dice tomatoes (1/2-inch cubes at largest) and add to mixS Add vinegar, garlic salt, and black pepper Stir, cover, and refrigerate before serving.  Best when eaten within 4 hours of preparation.

What better way to start a Slovak cooking blog than with the most iconic (and arguably most delicious) Slovak dish? Bryndzové Halušky literally means "Potato Dumplings with Bryndza (soft sheep cheese)." For those who have struggled to find bryndza or a proper substitute in the United States, search no more. There are three main components to this dish; Potato Dumplings, Bryndza Cheese, and Bacon. I will first give an overview of the ingredients and process, then give plenty of options and guidance for each part of the dish to accommodate many cooking styles and tastes. You will need (assuming 4 people): Dumplings: 4-6 potatoes (Russet is nice but any kind will do) 2 eggs 1/2 cup milk 2-4 cups all-purpose flour lots of boiling water in a big pan Cheese: 4-7 oz. fresh goat cheese 6-8 oz. quark cheese 1/2 cup milk (optional) 1 pound double-smoked bacon Serve with: salt and pepper sour cream (8 oz. should be more than plenty) sparkling water, diet soda (regular has strange taste ...

Pasta with grilled vegetables In Vancouver we have rain and more rain in the winter so I really look forward to summer. I don't want to be in the kitchen. I want to be outdoors - to grill food and enjoy our meals outside. We can really enjoy it because we don't have mosquitoes in Vancouver. There is the odd wasp or two but it isn't a problem I love grilled meat and vegetables. Preparing vegetables for grilling is easier than making a salad - just marinate the veggies with some chopped herbs, garlic and olive oil and put them on the grill. In fact, grilled vegetables are my latest craze - the zucchini tastes so sweet. When grilling vegetables, put more vegetables on and use them with pasta the next day. I am just giving you a general idea for the dish. The ingredients are: Pasta - any kind you like. I used penne. Grilled vegetables - You may grill whatever vegetables you like for this dish. I had grilled zucchini, onions, red pe...

Vegetarian rice rolls, 素腸粉 Lent has begun and it is the time for simple, meatless meals. One Lenten dish I like to make is vegetarian rice rolls. Chopped cilantro is spread on rice noodle sheets which are rolled up and streamed. I bought fresh rice noodles from a local noodle shop, Hon's. They are uncut and sold in 2 lb or 5lb packages. Fresh rice noodles in slabs, 沙河粉 Ingredients: Sheets of fresh rice noodles Chopped cilantro Sesame oil Garnish: Toasted sesame seeds Method: Open the slab of rice noodles carefully and peel off a sheet. Put the sheet on a cutting board and cut into rectangles about 6" long. I used the folded edges as a guide for the width. Spread the chopped herbs on the rectangle and roll it up like a jelly roll. Place the roll, seam side down on an oiled plate. Continue rolling as many as you need. Place the plate in a steamer and steam for about 5 minutes until the noodles are soft and translucent. Drizzle some sesame oil ov...

Drunken spaghetti I fell in love with Italy when Mr. KC and I visited the beautiful country a couple of years ago. The food was just wonderful. I have been trying to recreate the delicious Italian food at home. I have been watching David Rocco's show on TLN and also Lidia's Italy. A friend scoffed at David Rocco, calling him an idiot. Well, she doesn't cook and didn't see beyond the goofing. In my view, David Rocco is an excellent cook. He is a natural. I don't know if he is a trained chef or what but he has the cooking sense. Cooking sense is what distinguishes a good cook from one who just follows recipes exactly. The latter isn't cooking; it is just learning by rote. This is a show I would recommend to beginning cooks because of the relaxed, casual way DR cooks. Cooking shouldn't be stressful. Plus, the dishes he makes are delicious. I saw him make Drunken Spaghetti and tried it myself. It was so easy I made it from memory but, if y...

Cheat's beef and barley soup It started snowing last night and, by morning, we had 7 centimetres of the white stuff . The heavy snow caused burst water mains, power failure in some areas because of fallen trees, etc. Roads were blocked and traffic lights were not working in some intersections. As it snows so seldom in Vancouver, many drivers have little experience of winter driving. It is frightening to be out on the road with cars skidding and worse. We opted to stay home. But staying home doesn't mean staying indoors. Mr. KC was outside shovelling the driveway and working up a good appetite. So basically, this is a thinned sauce with bits of vegetables and barley. But my, the soup was delicious. The wine sauce gave the soup a rich flavour. Ingredients: 2 cups of sauce from beef stew and any leftover meat One cup of barley, cooked One cup of frozen peas, carrots and corn 4 cups of soup stock or water Method: Cut the meat into small pieces and put...

Tisane of thyme In the spring I bought some 4-inch pots of herbs and planted them in a barrel. They thrived. This is through no skill on my part as I don't have a green thumb but I had put the planter in a spot that suited the oregano and lemon thyme very well. There is a bee among the lemon thyme Lemon thyme, Thymus citriodorus It is such a pleasure to be able to drink infusions made with my own, home-grown herbs. It is so simple to do, it is just like brewing a pot of tea. Ingredients: Some sprigs of thyme from the garden 4 cups of boiling water Honey or any kind of sweetener Method: Put the thyme in a pot (I used a Pyrex carafe with a lid) Pour boiling water over the herbs. Cover the pot and steep for about 5 minutes. Strain into a pretty glass, add sweetener if you like, and enjoy this soothing drink. I like mine without any sugar. Lemon thyme has antispasmodic properties. It soothes coughs and relieves muscle spasms. It is an ingredient in...

Scotch broth Scotch broth is a delicious, hearty soup that is a meal in itself. It is usually made with bits of things thrown into the pot. For my soup, I had a bit of leftover roast leg of lamb and pan drippings to throw into the pot. Barley is traditionally used but my barley was over two years old so I used Farro instead of my rancid barley. Faro , the food of the Roman legions Ingredients (for 4 - 6 servings): For soup stock: One bone from a leftover roasted leg of lamb (cut the meat into small pieces and chill it. Save the pan drippings too) One onion, cut in quarters One large carrot, cut in big chunks Three stalks of celery, broken in thirds A few bay leaves A few black peppercorns Water to cover the ingredients - about 6 cups For Scotch broth: Strained lamb soup stock Half a cup of yellow split peas A cup of farro Half a cup of dried vegetable flakes Salt and pepper to taste Garnish: chopped parsley Method: Make the soup stock by simme...

White bean soup My late mother-in-law loved my white bean soup. She would ask me to make large portions so that she could give some to her friends. I became famous among the seniors set for my bean soup. They said that they had never tasted anything like it. What was my secret? White bean is usually made with a ham bone. As I seldom had a ham bone on hand, I made the stock with roasted pig's feet that are sold in Chinese BBQ shops. The pig's feet give a very rich and delicious taste to the soup. I think that was what they meant. I was making bean soup so often that I started taking short cuts. It didn't affect the taste at all. No one noticed. I didn't use canned beans. I still soaked and boiled the beans but I stopped all the prep work with fresh vegetables and used dried vegetable flakes that I bought from the bulk foods section of the supermarket. Roast pig's feet To make the stock: Cook the pig's feet in a pot of water. Add s...

Trecce dell'orto alla contandina I don't know how it happens, but I always have plenty of pasta on hand. I seem unable to follow the very sensible "use it up before buying new" rule. Now I'm trying to use up the dried pantry goods before year end. So that I can start the New Year with fresh stuff! Ha!Ha! What do I have here? Fattora pasta A package of multi-coloured pasta called Trecce dell'orto. Google translate says it is " Braids of the garden". Don't you just love the poetic names Italians give their pasta? The manufacturer describes these braids as "Durum wheat semolina pasta with vegetables, spices, aromatic grasses and squid ink". Close up of Trecce dell'orto, Braids of the garden I have never used this type of pasta so I decided to try the recipe printed on the package. It is in Italian but that is not a big problem. Not when there is translation software. Let's start with the name of the ...

Up close and spicy This is so easy to make, I'll just give you a few pointers: Chop some kimchi into small pieces. Use as much as you like. Blanch some bean sprouts. A handful per person, plus another handful gives each about a cup of salad. Drain the bean sprouts. Toss the sprouts and kimchi. Splash some soy sauce and sesame oil over the salad and toss again. Garnish with a bit of chopped green onions and toasted sesame seeds. Enjoy!