Recent content by slayertplsko

  1. slayertplsko

    JULY 2021 CHALLENGE: Vintage American recipes!

    Well, WOW! That was a ride. Many interesting entries, at first I dreaded the idea of having to pick someone. But as I went through everything, taking notes and all, my pick was getting clearer and clearer. I really loved the baked beans, the pulled pork with sweet potato and squash, the fact...
  2. slayertplsko

    JULY 2021 CHALLENGE: Vintage American recipes!

    It's only been several hours and we've got three entries already, wow! Good job, keep it coming!
  3. slayertplsko

    JULY 2021 CHALLENGE: Vintage American recipes!

    Let's go beyond burgers, surprise me, educate me. I want to know everything there is about old, traditional cooking of different US states/cities, because I know almost nothing, but it intrigues me. I first got the idea when someone posted shrimp and grits last year, it seemed like a nice...
  4. slayertplsko

    June 2021 cooking theme/challenge: flour!

    WOW, thanks! I couldn't post all I was planning to, so I really wasn't expecting to win. A tough call! And a great theme and contributions, thanks!
  5. slayertplsko

    June 2021 cooking theme/challenge: flour!

    Buckwheat pasta stuffed with cheese, potatoes and onions This is another regional classic from the east of Slovakia called tatarčané pirohy. It's basically a local variation on stuffed pasta which is known all over Eurasia and probably spread centuries ago with the Mongol invasion - so you...
  6. slayertplsko

    June 2021 cooking theme/challenge: flour!

    Sauerkraut water and mushroom soup This is a very traditional regional soup from the eastern part of Slovakia called mačanka. It's a great way to use up sauerkraut water. First you soak dried mushrooms in the sauerkraut water with some fresh water for about an hour, then you bring it to a...
  7. slayertplsko

    June 2021 cooking theme/challenge: flour!

    Chicken liver pörkölt with homemade tarhonya pasta This is my favourite way to eat chicken liver. Pörkölt is a classic Hungarian cooking technique which is something like a really slow sauté with then only minimal liquid used to make a thick sauce. I sliced some green and yellow peppers and...
  8. slayertplsko

    Coffee - burr grinder and all of that

    I have a simple rule: blade grinder = excellent for grinding spices, useless for coffee burr grinder = excellent for grinding coffee beans, useless for spices So now you'll have both, right? And the May challenge topic is spicy food, so what better time to buy a burr grinder and thus gain an...
  9. slayertplsko

    April 2021 Challenge: Fowl Play

    I made some chicken paprikash, simply because that's something you can't have too much of. I prefer the traditional version with chicken on the bone and only a few ingredients: good quality lard, onion, good quality Hungarian sweet paprika, some homemade chicken stock and some heavy cream, with...
  10. slayertplsko

    Bordelaise Cooking

    Here's a nice lamb recipe to pair with Pauillac. From a great book by Alain Senderens called Le vin et la table. It's a Bordelais version of the lamb navarin, he says, and he pairs it with a ''settled down'' (assagi) Pauillac wine. He chose a 1985 Pichon-Longueville Baron for a perfect pairing...
  11. slayertplsko

    What did you have for dinner?

    The other day I made some orecchiette by hand and tossed them with sautéed white radish greens and just loved it to bits. Two observations: 1. Never, absolutely never throw away radish/turnip/beetroot or any other similar greens. They are a-ma-zing as pasta condiment (olive oil + garlic +...
  12. slayertplsko

    Books dealing with French REGIONAL cooking

    A book on the cooking of Bordeaux and the wider Gironde département just arrived: Recettes et spécialités gastronomiques bordelaises et girondines by J. - E. Progneaux, who also wrote books on the cuisines of Vendée and Charente. There are close to 200 recipes, all of them 100% authentic, of...
  13. slayertplsko

    Phil's Cookbook Reads of 2021

    I love that one! Have it as kindle and keep coming back to it. It's a wonderful story of an (American I think) family living throughout the region over the years and the recipes are much more accessible than, say, David Thompson, but don't feel dumbed down in the least (which is sometimes...
  14. slayertplsko

    What did you have for dinner?

    How did you go about it?
  15. slayertplsko

    What did you have for dinner?

    A Hungarian classic today, called Hortobágyi palacsinta, which is savoury crepes stuffed with chicken in a creamy paprika sauce, cooked au gratin. Some simple cucumber salad to go with it.
Top Bottom