Czech Republic

Two posts in one day after a seven month absence!

Next on the list was another European nation: Czech Republic!  Also known as the day in which we discovered caraway seeds.

Veprova Cecene (recipe)

First up was another seasoned and slow cooked pork recipe.  This time around it was seasoned with a paste of oil, mustard, caraway seeds, garlic powder, salt, and pepper:

veprova_cecene_seasonings_paste
This was rubbed on the pork roast and left to marinate for half an hour.  Then it was plopped in a baking pan with beer and chopped onions:

veprova_cecene_uncooked

After cooking and slicing:

veprova_cecene_cooked

 

After cooking, the pork is removed, and the juices/onion and cooked with butter and corn starch to make a sauce.

 

Knedliky (recipe)

My best description of knedliky is that is some kind of bread-dumpling hybrid.  You make a dough with the usual ingredients–flour, baking soda, baking power, salt, water, etc,–then mix in bread cubes (we forgot to remove the crust).  We ended up with a gloppy looking dough:

knedliky_dough

This is rolled up in cloth:

knedliky_before_cooking

Then boiled and sliced:
knedliky

Zeli (recipe)

I am slowly, but surely, developing an affinity for sauerkraut through this project!  This recipe started with frying bacon and onions.  Then a jar of sauerkraut was added with more caraway seeds, salt, and pepper.  Some corn starch and water were added for thickening, and we called it done:

zeli

The final meal:

Czech_Republic_meal

Overall, this meal was surprisingly good!  The caraway seeds gave this a completely different flavor than I have come across before, and somehow the pork seasoning/sauce flavor mixed very well with the tartness of the sauerkraut and the relatively neutral knedliky.  Totally out of my comfort zone, but very good.

I think my biggest complaint was similar to the previous country (Cyprus), in that the cut of pork we used was pretty fatty.  I would definitely use a different cut next time.

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