Mid-Century Culinary Lore
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One of the most well known European dishes of all time, goulash. Dating back all the way to the 9th century, this rustic shepherd dish is derived from the eponymous ‘gulyas’ or herdsman that would prepare it. It wasn’t until the 16th century however, that this dish would come to be known synonymously with the …
This hors d’oeuvres or side dish from Inge Kramarz’s 1972 The Balkan Cookbook is delightful comfort that combines potatoes, cheese, smoked bacon, and dill. In its original language of Yugoslavian/Croatian, it is listed as “musaka od krumpira” or ‘potato moussaka’. A moussaka being a kind of European casserole dish similar to a shepherd’s pie or …
It has become an annual tradition at my household to choose the cuisine of a different European country each year as the theme of our holiday cooking. In the past, I have featured cuisine from France, Wales, Scandinavia, and Poland. This past year, in honor of my childhood best friend who emigrated from Romania, I …
Pork and sauerkraut is a staple comfort food throughout Eastern and central Europe. This Bulgarian recipe from Inge Kramarz’s 1972 The Balkan Cookbook is an especially tasty rendition featuring paprika, hot peppers, and caraway seeds. Ingredients 1 lb pork, cubed1 onion, chopped1 tbsp tomato paste1 tsp paprika1 cup bullion1 lb sauerkraut1-2 small hot peppers1/2 tsp …
From Inge Kramarz’s The Balkan Cookbook (1972), this beyond decadent chestnut cake from Romania is a sumptuous Eastern-European dessert that will transport you straight to Bucharest. Ingredients batter:6 egg whites1 cup sugar2 tbsp cocoa1 cup ground walnuts or hazelnuts2 tbsp jam filling:2 cans of chestnut puree1 cup unsalted butter4 tbsp sugar3 tbsp cocoa3 tbsp water1 …
One of the standout recipes from Inge Kramarz’s The Balkan Cookbook, these straightforward meatballs are taken to the next level when placed within a rich, stick to your ribs eggplant sauce.
A simple, satisfying luncheon dish from Inge Kramarz’s The Balkan Cookbook. Somewhere between a quiche and a flan, this “cheese souffle” eats more like a savoury pie. Served with a side salad, some jam or maybe even some sour cream, I found this to be a pretty enjoyable dish. Ingredients 1 lb cottage cheese4 eggs4 …
Today I present to you the “Liptói Cheese Spread” from Inge Kramarz’s The Balkan Cookbook (1972). Commonly referred to as “liptauer,” this seasoned cream cheese spread is named after the northern Slovakian county from which it originated, Liptó. Simple to execute and filled with characteristic Balkan flavouring like caraway, chives, and paprika, this hors d’oeuvre …
