Thursday, July 7, 2022

Ten Years Later: Revisiting My Year of Ethnic Cooking




In late March, I had a hankering for stuffed cabbage, the dish that launched My Year of Ethnic Cooking. I began to feel nostalgic. Why not revisit those weekly dinners, recipe by recipe? Then it hit me: There couldn't be a better time, since this is the tenth anniversary of the project I launched in January 2012.

So I dove in with a vengeance. I was enthusiastic--and behind schedule. But I had to find my special notebooks with the handwritten recipes and notes.  Eventually I did--thank goodness! 

                      

I have now completed fifteen weeks of those 2012 dinners, mostly following the same order as my original project. From stuffed cabbage in late March to oven-baked sauerkraut last night, it has been fascinating to retrace my steps, and to recall what it was like to take a deep dive into Slovenian cooking--and into my family history, which was the original purpose, of course.

I have been revisiting these recipes but not necessarily trying to replicate them exactly as written. When I do, sometimes I am reminded how tasty the dish really is. Sometimes I tweak the recipe or try a new version. Or I discover I made a mistake and correct it. 

After a 2+ month break (sorry about that!) I am finally starting to write about what I have been learning.

When there are few if any changes to report, I am adding a short note at the bottom of the original blog 2012 blog post. When a new post is merited, I will be doing that. 

Here are the old favorites I have explored so far:

stuffed cabbage
šmoren
chicken ajmoht and žganci
goulash 
caraway cheese wedges
Vipaska corba 
stuffed peppers
mushroom soup
beli kruh and cevapcici
štruklji
chicken paprikash (planned for tonight)
pasta fižol with bleki
cevapčiči
djuveč
oven-baked sauerkraut  

There is a photo for the first one, stuffed cabbage, above. I tried a new recipe that had a major flaw--too much rice! I won't be sharing that complete recipe. But I did make a few other interesting changes that are worth trying (savoy cabbage, freezing rather than boiling, tomato juice) and am adding an update. 

If you are interested in following along on this new/old food journey, keep your eye out for comments at the bottom of the 2012 posts that start like this: 

2022 10th ANNIVERSARY UPDATE  

Dober Tek! 








 

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