Slovak Food

Opantance: Slovak millet and gnocchi with caramelized onions

Opantance: Slovak millet and gnocchi with caramelized onions and bacon

“I brought something else to cook too,” the small woman said when she came in, “a specialty to this region, opantance.” I peered into the bag she held open and saw millet.

I was at a friend’s house to learn how to make pulled strudel (coming later) from her mother, who also brought ingredients for a lesser known regional dish, opantance, millet and flour gnocchi baked together and topped with caramelized onions or other toppings.

We got to cooking and baking and she got to talking.  Click to continue reading

Mäkké Oškvarkové Pagáče: soft lard crackling biscuits

yeasted biscuits made of lard cracklings

I have an awesome neighbour, Lucia. When I told her that I wanted to go into Slovaks’ homes to learn recipes from them, she called me up. “My grandmother-in-law is making oškvarkové pagáče, want to come?” Yes!

Pagáč are similar to what North Americans would call biscuits and British would call scones, small savoury scones. There are many types – potato, cheese, bryndza (soft sheep cheese), and lard crackling, among others.

Oškvarkové pagáče are the ones made with lard cracklings ground into a paste and spread onto the yeast dough, folded to create layers. There is a variety even within oškvarkové pagáče, however. These ones are soft and a little bread-like; another recipe I have is richer and more flaky. One isn’t better than another, they just have different textures.  Click to continue reading

Vianočné oplátky: making Christmas wafers

A woman holds oplatky, also called oblatky, as she makes them

A necessary part of Christmas for most Slovaks is the thin crisp wafer served at the Christmas Eve meal, oplátky or oblátky, depending on the dialect. Some thin wafers are sold as ‘cakes’ layered together with a sweet filling at spas all year round, but the Christmas wafers are a little different. (More about Slovak Christmas.)

I’ve been trying to get into Slovak kitchens for some time now, to publish their cooking and baking secrets for the world to know. (If you know someone willing for me to come over with a camera, send me an email!) I finally invited myself over to learn how to make oplátky from a lady who makes them in my town.  Click to continue reading

Slovak Stuffed Peppers (with cooking poems)

stuffed peppers blog

Instead of being baked, Slovak stuffed peppers are stewed in a rich tomato sauce for a juicy flavour-packed meal. 

To be honest, getting food on the table day after day can get to be a bit of a drag. And have you seen the amount of food kids can consume? I remember when my brother was a teen, I swear pans of cookies just got inhaled.

It’s certainly a luxury to be able to complain about the burden of cooking though. In the not so distant past, Slovaks had a handful of meals they cooked over again and were glad for it, as most of them knew the gnaw of hunger. And we know that in various parts of the world, people are starving.

But still…what am I going to cook for dinner tonight? I now marvel that my mother laid out a feast for us every evening, although as a child I didn’t think anything of it. I do remember, however, on one occasion my father went back to Japan for a visit and we ate a lot of eggs and toast (my father can’t eat many eggs).

A friend recently wrote a poem on Facebook to share her conundrum of shopping vs. putting crazy ingredients together, and it prompted a number of humorous responses with impressive poetry writing skills.  Click to continue reading

Cream Cucumber Salad

Slovak cream cucumber salad recipe

Of course it’s nearing the end of summer and I’m only getting out summer recipes now. But then any time is a good time for a super simple and refreshing recipe, like this cream cucumber salad.

I’ve seen similar recipes described as a German salad, but the same is made in Slovakia. It’s warm enough to grow cucumbers easily where I live, and this salad is one of my mother-in-law’s summer staples. Click to continue reading

Radler: a refreshing beer cocktail

elderflower lemon radler

Radlers are not originally Slovak, although they are now popular here. Basically, a radler is a beer cocktail, a mix of beer and a sweet drink. Beer connoisseurs may scoff, but I find radlers very enjoyable and perfect on a hot day.

Radler means cyclist in German. In many areas, cycling around the countryside is very popular, and people stop off for a drink at cafes along their journey. A radler can quench thirst without getting one tipsy, and are not as sweet as pop/soda. A radler is the same as a shandy in British English.  Click to continue reading

Heľpa Folk Festival: beautiful beautiful textiles

Putting gulky into the water

This weekend I was so fortunate as to visit two folk festivals. As I took about a million photos at each one, I’ll divide them into two posts.

Heľpa has held a festival for the past 52 years, Horehronské dni spevu a tanca, the region Horehronie days of singing and dancing. It was a wealth of folk costumes and, this year, textile arts.

I was looking forward to the trip, to take as many pictures as I wanted without running after kids or hurrying up for bored companions. On Saturday, I woke up before the crack of dawn to get an early train, and met a friend on the way to HeľpaClick to continue reading

Elderflower syrup

Elderflower syrup

There are three items that many Slovaks forage for, even if they aren’t the ‘in harmony with nature’ type of person: ramsons/bear garlic, mushrooms, and elderflowers.

Elderberry bushes with their characteristic large head of small white blossoms are a common sight throughout the western part of Slovakia in the spring, their strong scent filling the air. It’s common to see someone walking by with a basket, or even a huge bag.

What do Slovaks make with elderflowers? Elderflower syrup. I made this recipe with 2 litres of water, but most people make huge batches of 10 or more litres.

If you find the idea of fermenting elderflower wine or cordial intimidating, then this simple syrup is the recipe to try. Instead of juice concentrates, in Europe people buy syrups to make ‘juice’.  Click to continue reading

Kapustnica: Slovak Sauerkraut Soup

Kapustnica Slovak Sauerkraut Soup - Almost Bananas
A Bowl of Comfort: Slovak Soups & Stews Book

I’m sharing another part of  chapter from my book, A Bowl of Comfort: Slovak Soups & Stews.

With 26 recipes, cultural stories, and in-depth health info on traditional cooking practices, there is so much more than I’ve shared here!

Here I’m sharing about the batch style cooking of the old world, food that took minimum active time, as well as the recipe for kapustnica, Slovak sauerkraut soup. A hearty soup, it is often served when needed to fit a crowd.

 

Have you heard of batch cooking? With batch cooking, you prepare all your meals for, say, a month at a time on one day, then freeze the meals. Then for dinners every day, you only have to pull a bag out of the freezer to prepare. It saves a lot of time and decision-making, as well as the what-are-we-going-to-have-for-supper stress.

Slovaks once had that method down pat. Before the advent of fridges and freezers, food had to be preserved, which made cooking with it that much faster the day it was eaten.  Click to continue reading

Bone broth: health benefits?

Does bone broth actually have any health benefits?

 

A Bowl of Comfort: Slovak Soups & Stews Book

I’m sharing another part of  chapter from my book, A Bowl of Comfort: Slovak Soups & Stews. This chapter is where I get geeky.

In the book is info on the difference between broth, stock, and bone broth, and between white and brown stocks (for now we’re just calling it bone broth). Included are instructions for making bone broth with a pressure cooker, slow cooker, or stock pot with poultry, fish, or ungulate (animals with hooves) bones. And, I have six ideas of where to find bones, if you don’t know where to get them.

 

 
Bone broth is a bit of a buzzword. Trendy cafés serve flavoured bone broth to go and it is celebrated as a magic heal-all. Others scoff at broth as a fad of plaid-wearing hipsters or dismiss that any health benefits can result from drinking it.

Is the bone broth worth the fuss, not to mention the extra time and energy that goes into making it (or buying it)?  Click to continue reading

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