Czech Potato and Pickle Soup | Polévka okurková. CZECH REPUBLIC, EUROPE
One bowl of this soup takes the bite out of winter. Thick, creamy, and vegetarian, you’ll be amazed at how well the flavors meld.
Bean n’ Barley Soup | Ričet. EUROPE, SLOVENIA
Slovenia is known for her soups – each bite captures the taste of the earth and sky, rolling hills and grand mountains. They are the answer to frosted windows, the worst sort of bone-chill, and that scratchy feeling in the back of the throat.
Balkan Baked Beans | Prebranac. BOSNIA and HERZEGOVINA, EUROPE
Prebranac is rich, comforting, and tasty. This baked bean dish is like a warm hug from Bosnia, the “Heart of Europe.” The key is to slowly cook the onion until the golden, sweetness develops.
Savory Cheese Pastry | Banitsa. BULGARIA, EUROPE
Bulgarians serve this vegetarian cheese pastry room temperature or cold with plain yogurt on the side. Add spinach for a healthy variation.
Cornbread. ALBANIA, EUROPE
The cheese and green onion make this cornbread unique. Dense and flavorful, the cornbread makes a great accompaniment to stews.
Cardamom Sweet Bread | Pulla. EUROPE, FINLAND
Pulla is the ultimate Finnish bread dough. Pulla always tastes of glorious cardamom.
Rye Bread. BELARUS, EUROPE
A nice, dense crumb, with a mild rye flavor. The sugar and honey make this loaf wonderfully addictive.
Artisan French Bread (or diary of a bread-aholic). EUROPE, FRANCE
Flavor: Mixing the yeast with a little flour and water ahead of time gives a big flavor boost. This is called a poolish or preferment. Slow and cool yeast development is the secret to good flavor. Texture: Achieving a soft interior and thin, shattering crust. You do this by adding moisture while baking and using steady, high heat. A spray bottle and baking stone are the best we can do in our homes.
White Asparagus a la Flamande | Asperges op Vlaamse Wijze. BELGIUM, EUROPE
White asparagus tastes more mild than green asparagus, perhaps even a little sweeter. The topping is rather like a rich, lemony egg salad and goes well with the asparagus.
Potato Pancakes | Mushroom stuffed Draniki. BELARUS, EUROPE
Pan-fried until crispy and hot, mushroom stuffed draniki taste like pumped up hash browns. Really great comfort food. Belorussians eat these with sour cream, although Americans will like them with ketchup.
Spaetzle with cheese and caramelized onion | KasNocken. AUSTRIA, EUROPE
This is an Austrian’s answer to Mac and Cheese. Totally wonderful and, as a bonus, vegetarian! One taste and you’ll want to move to Austria.
Shopska Salad | Shopska Salata. BOSNIA and HERZEGOVINA, EUROPE
This cheese is just like regular feta with a tad stronger – and a “hair” funkier – flavor. In fact, Barrel-Aged Feta is a great “first” funky cheese for those of you trying to convince a family member to “go funky.”
