tag:blogger.com,1999:blog-21973511091614282312024-03-16T16:40:01.529-07:00Slovenian Roots QuestTangled roots and family secrets. A famous immigrant writer who died under mysterious circumstances. Accordions, polkas and potica.
And now a new twist: My Year of Cooking Ethnically.Blair K.http://www.blogger.com/profile/14157417541423495396noreply@blogger.comBlogger222125tag:blogger.com,1999:blog-2197351109161428231.post-7867679747798538362023-06-14T13:09:00.004-07:002023-08-02T05:50:11.266-07:00A New Twist: Sourdough Potica <div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwXUvJ8LWcq-t2AQ7NZnr61bBOfvVex3AbYobePMgKe3wzNIsuUxkK_Xd7df0ClpZwV-Da0oq13xVQ_tML9YgWxX-vni8RityDyKf2Kjtt3uWHLM72y7eIA-2mcJ-dwPLcIoCSJzQKvbGSA48DEPApiqE5kEOnb9UQSR99KD2YwbyrAppOQXbWFd9j1Q/s640/D5C76EE3-7461-4998-8ACA-5C2BAC06E92C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwXUvJ8LWcq-t2AQ7NZnr61bBOfvVex3AbYobePMgKe3wzNIsuUxkK_Xd7df0ClpZwV-Da0oq13xVQ_tML9YgWxX-vni8RityDyKf2Kjtt3uWHLM72y7eIA-2mcJ-dwPLcIoCSJzQKvbGSA48DEPApiqE5kEOnb9UQSR99KD2YwbyrAppOQXbWFd9j1Q/s320/D5C76EE3-7461-4998-8ACA-5C2BAC06E92C.jpeg" width="240" /></a></div></div><div><br /></div><div>The first time I read about sourdough potica, I thought it must be some kind of crazy gimmick. Probably dreamed up by an American who imagined it would be an interesting twist on San Francisco's iconic sourdough bread. And even though I was a regular bread baker, I never had much interest in the sourdough approach.</div><div><br /></div><div>But then I caught the sourdough bug. It happened by accident, early this year, when my husband gave me a wonderful rye bread cookbook for my birthday. It turned out that half the recipes called for a rye sour starter. So I relented and tried to make my own sourdough starter, using the directions in that book. It worked! That original starter (often called the Mother) became fully active and ready for baking on a fortuitous day in February: the birthday of our first child, which seemed somehow fitting. </div><div><br /></div><div>So, after four months of steady sourdough baking, I decided to take another look at that sourdough potica recipe. And I discovered that the source was a successful young baker in Slovenia named Anita Šumer. She has created an ever-expanding <a href="http://sourdoughmania.com" target="_blank">Sourdough Mania</a> world that includes an award-winning cookbook, videos, online classes, an online presence--and a generous number of free recipes. Including two recipes for a sourdough version of traditional walnut potica. </div><div><br /></div><div>The recipe below follow's <a href="https://thefeedfeed.com/sourdough_mania/sourdough-walnut-roll-or-potica" target="_blank">Anita Šumer</a>'s original one very closely, as you can see if you follow the link. </div><div><br /></div><div>I did make a few small changes. The biggest one: I opted to include a small amount of standard commercial yeast, as many sourdough bakers do when they are concerned about getting enough rise. I'll admit it: I was worried about that stiff sweet starter, a special variant that is supposed to be preferred for sweet breads and pastries. It seemed very dense and it barely doubled. So I wasn't taking any chances. </div><div><br /></div><div>The other change was in the filling. Since we were low on walnuts, I supplemented with ground almonds--and I added some almond extract. And one final change: Instead of the traditional round potica mold the recipe calls for, I followed my family's style of long, somewhat flat, free-standing rolls.</div><div><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhapS4ABHZEg8SZ_rNEWY0EMXe8ysMSBwdvZe3btzKvon-PtvyCIZT8opiC7NnPqMvoUWUShjWoEB7w8eq63teTRyFeneICZ7Rl_FgyapjTHN0jtfyaCCrjk6FaPJpYEF6fCOMUSC1e6ZeDiWh7PqIIkWfnmTqiY2wSfgKDF9j_P9yS38oTQkBjiioSAQ/s640/94D9D0EB-5D8F-4E67-B82E-88C8C178C9D9.jpeg" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhapS4ABHZEg8SZ_rNEWY0EMXe8ysMSBwdvZe3btzKvon-PtvyCIZT8opiC7NnPqMvoUWUShjWoEB7w8eq63teTRyFeneICZ7Rl_FgyapjTHN0jtfyaCCrjk6FaPJpYEF6fCOMUSC1e6ZeDiWh7PqIIkWfnmTqiY2wSfgKDF9j_P9yS38oTQkBjiioSAQ/s640/94D9D0EB-5D8F-4E67-B82E-88C8C178C9D9.jpeg" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGklKY1JYVHzz_6c3WrkEkB-zU25w1RYTVA0DvjVUwZwJATVQZ11E5uTtGhD5QqT1DhOJQnSNkCrSAIP8r9Hv0kqR2RxKoX2ajDCerI3t0-uquOSBOGLs7riT-4CMI-xeJAvOqKn7xKAIhP9C5-ittSGsPkHUygWdFv3Wu08YfwtL1SX8kfPLWBNCahw/s640/DBFF5B8C-DA10-4981-AC21-71ED3FA41504.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGklKY1JYVHzz_6c3WrkEkB-zU25w1RYTVA0DvjVUwZwJATVQZ11E5uTtGhD5QqT1DhOJQnSNkCrSAIP8r9Hv0kqR2RxKoX2ajDCerI3t0-uquOSBOGLs7riT-4CMI-xeJAvOqKn7xKAIhP9C5-ittSGsPkHUygWdFv3Wu08YfwtL1SX8kfPLWBNCahw/s320/DBFF5B8C-DA10-4981-AC21-71ED3FA41504.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">The dough was challenging to mix, and it would have been even more difficult if I hadn't taken Anita's suggestion to use my stand mixer. But it was easy to work with, although I seemed to have difficulty dividing the dough and the filling into two even portions :-) </div><div class="separator" style="clear: both; text-align: center;"><br /></div><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhapS4ABHZEg8SZ_rNEWY0EMXe8ysMSBwdvZe3btzKvon-PtvyCIZT8opiC7NnPqMvoUWUShjWoEB7w8eq63teTRyFeneICZ7Rl_FgyapjTHN0jtfyaCCrjk6FaPJpYEF6fCOMUSC1e6ZeDiWh7PqIIkWfnmTqiY2wSfgKDF9j_P9yS38oTQkBjiioSAQ/s320/94D9D0EB-5D8F-4E67-B82E-88C8C178C9D9.jpeg" width="320" /></div><div><br /></div><div>I didn't know what to expect from this recipe. I considered it an experiment. It was so different from my beloved family potica. Less rich. No honey in the filling. Closer to the bread end of the bread-pastry continuum than the potica i grew up with.</div><div><br /></div><div>But guess what? We really liked this! The differences were intriguing. The mild sweetness seemed much more in the European spirit. And those thick ribbons of filling were appealing, although I am not sure my mother would have approved. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqrvx_UuYf0n03uNWV8IUH99Oxid9KB97hAHsFqeM6izjLPAUrx6MLvGLvI0KHpj12YOOOO5Fntp4wAERYve6j4KmEbyc3ZtvbCbBV59czz0AXw-M7YNW9gS39HqmyXKPrQqVMxzQBpTmzrSDLFssI0OTD4bbUxRfrNUYlOFFHikZ7CRQRSCUNVaZKg/s640/FC4F02A7-DE9F-4ECB-94F1-9CFE6E4C1E28.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqrvx_UuYf0n03uNWV8IUH99Oxid9KB97hAHsFqeM6izjLPAUrx6MLvGLvI0KHpj12YOOOO5Fntp4wAERYve6j4KmEbyc3ZtvbCbBV59czz0AXw-M7YNW9gS39HqmyXKPrQqVMxzQBpTmzrSDLFssI0OTD4bbUxRfrNUYlOFFHikZ7CRQRSCUNVaZKg/s320/FC4F02A7-DE9F-4ECB-94F1-9CFE6E4C1E28.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Even my brother liked it, when I served sourdough potica for dessert for his after-birthday dinner. I was a little concerned that it might not be sweet enough to be a good birthday cake substitute. But my husband had the perfect solution: Just drizzle the slices with a bit of melted apricot jam and serve with my homemade frozen strawberry yogurt. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I will definitely make this again! </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVSYx2_t0141IPUik4-dUF0RG1HeZw6IsVlmaXOTdKcQkCitCvqkHc4I7qjVlFiSCos1Z3lhe9s1bBMBrdREzhhQFgdjd08B8xiwxCkJUlg--EqLqaAQGF4ida_-Uj89wNX0pGoOcFIf3hT6vqzmZckoW07h3PDp8S3PWRDCw4Dbm8VcUtxhpSc44suQ/s3024/2127AC1B-D26A-4B65-B264-B3D593D3078F_1_201_a.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1495" data-original-width="3024" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVSYx2_t0141IPUik4-dUF0RG1HeZw6IsVlmaXOTdKcQkCitCvqkHc4I7qjVlFiSCos1Z3lhe9s1bBMBrdREzhhQFgdjd08B8xiwxCkJUlg--EqLqaAQGF4ida_-Uj89wNX0pGoOcFIf3hT6vqzmZckoW07h3PDp8S3PWRDCw4Dbm8VcUtxhpSc44suQ/s320/2127AC1B-D26A-4B65-B264-B3D593D3078F_1_201_a.heic" width="320" /></a></div><br /><p><br /></p><p><br /></p><p><u>Sourdough Potica </u> </p><p>--<a href="https://thefeedfeed.com/sourdough_mania/sourdough-walnut-roll-or-potica" target="_blank">adapted from Anita Šumer</a> @sourdough_mania</p><u>Sweet stiff starter</u><br /><br />10 g active sourdough starter <br />40 g all purpose flour <br />15 g water<br />15 g sugar<br /><br />Mix all ingredients into a stiff dough. Cover and let rise until doubled.<div><br /></div><div><div><br /><u>Final dough</u></div><div><br /></div><div>Combine the following in bowl of stand mixer, using dough hook:</div><div><br />80 g sweet starter (as above), doubled<br />450 g all purpose flour.</div><div>1 teaspoon yeast (my addition, optional)<div><br /></div><div><br />Now add the following mixture: </div><div><br />3 egg yolks<br />170 g milk<br />20 g rum<br />80 g sugar<br />6 g salt<br />1 teaspoon lemon juice<br />zest of 1 lemon</div><div><br /><div>When dough appears "well developed," beat in:</div><div><br /></div><div> 70 g butter, room temperature <br /><br /><br /></div><div>Form dough into a ball, cover, and let rise for 3 or 4 hours. Dough should rise by about 30 %.</div><div><br /></div><div>While the final dough is rising, if you have not already mixed the ingredients for the walnut filling, do it now. Add milk until mixture is a smooth, spreadable paste. Cover and let rest for at least 4 hours before using.</div><div><br /></div><div><br /><u><br />Walnut filling</u> (needs to rest at least 4 hours before using)<br /><br />500 g ground walnuts (I replaced 150 g of walnuts with ground almonds) <br />50 g cream <br />4 tablespoons of rum<br />1 egg<br />3 egg whites<br />60 g sugar<br />50 g milk, or as needed</div><div>1 teaspoon almond extract (my addition)<br /><br /></div><div><u><br />Shaping and Baking</u> </div><div><br /></div><div>Roll dough about 0.8-1cm thick, spread evenly with filling, and roll tightly.</div><div><br /></div><div>The original recipe calls for baking the potica in the traditional round potica mold, which resembles a bundt pan. I opted for two long, flat rolls--the style I learned from my mother and grandmother. </div><div><br /></div><div>In the original recipe, rising time was reported to be 18 hours. Mine was shorter. </div><div><br /></div><div>Bake at 375 F for 20 minutes covered, then lower heat to 350 F and bake until done--an hour, according to the original recipe. My rolls took less time. </div><div><br /></div><div><br /></div></div></div></div>Blair K.http://www.blogger.com/profile/14157417541423495396noreply@blogger.com0tag:blogger.com,1999:blog-2197351109161428231.post-63791940898218193832023-06-07T09:46:00.005-07:002023-06-08T06:00:25.999-07:00Bograč (Slovenian Goulash Soup), An Extra-tasty Tenth Anniversary Update<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGF112wN4yK48RemulkEnYnLvagIiM-rrS63l8e6zl-abNsc8Fpa7Ui37qZw7MGLIxL-pJOxfdMq-s_ggmTkbdEAjWaGF8nUwhT1de3Mlkcpp2A5UGhHxVeK62YbVEeT15XFiUO44FUGxJKITKbvh1uzjES7Lx1HURQzntm_A0xpMq5A7MMYswrkeWHw/s4032/D2704E7A-8AC9-4626-858C-5F3BCB4D2DC1.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGF112wN4yK48RemulkEnYnLvagIiM-rrS63l8e6zl-abNsc8Fpa7Ui37qZw7MGLIxL-pJOxfdMq-s_ggmTkbdEAjWaGF8nUwhT1de3Mlkcpp2A5UGhHxVeK62YbVEeT15XFiUO44FUGxJKITKbvh1uzjES7Lx1HURQzntm_A0xpMq5A7MMYswrkeWHw/s320/D2704E7A-8AC9-4626-858C-5F3BCB4D2DC1.heic" width="240" /></a></div> <p></p><p>Yes, it has been a long time since my last post. And an even longer time since I have shared one of my Tenth Anniversary Updates, although I have continued to revisit my Year of Slovenian Cooking (which by now is eleven years ago!)</p><p>I'll skip the excuses and move on to my newest version of an old favorite: Bograč, sometimes known as Slovenian goulash soup. It was the featured dish for my <a href="https://slovenianroots.blogspot.com/2012/09/slovenian-dinner-week-32-bograc-goulash.html" target="_blank">Week 32 dinner</a> in September of 2012. I wanted to make something special, since our younger son, who was working as a journalist in Kosovo, would be home for a family visit. We all liked the dish so much that I made it again four weeks later, with a few variations. </p><p>Two days ago, my brother was scheduled to join us for a belated birthday dinner. I wanted to make something good but a little unusual, so I thought about bograč. I hadn't made it in awhile so i was eager to revisit it.</p><p>I had a busy day ahead of me and was feeling some time pressure. I knew bograč could be prepared in advance, or at least early in the day, so there would be no last minute rushing. That got me wondering about another way to make preparation easier: What if I put it in the oven to finish cooking? </p><p>I turned to the Internet and got some surprises. A number of cooking authorities believe oven-cooking is always preferred for stews and similar dishes, because the flavor is better and the cooking time is shorter. In fact, that was the method used in one of the bograč recipes I had consulted (and cited) in my earlier post. I had completely forgotten about that detail. So I was on solid ground with the oven method.</p><p>I made just a few other other changes to my original recipe, as you'll see below. I used all beef stew meat, instead of the traditional mix of meats. I added a pinch of cayenne and a couple of carrots--and on the second day, some sauteed mushrooms. And we added quite a bit of red wine. (I say "we" because my husband had a hand in that part!) </p><p>The result: This was the best version of bograč I have made. The beef was tender and the sauce was particularly rich and luscious. And it required an easy and relatively fast one-day preparation to get to that point, instead of waiting till the second day, when stews and similar dishes always seem to taste their best. </p><p>We served the bograč (which was more like a stew than a soup) with polenta and a green salad. And for dessert, my latest experiment: sourdough potica! Watch for an upcoming post about that. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijSwZxb0yBOtF4Hu0UOo_diBW1dsAwwQsmW_rLi-IdJXPKDZ7k09bOvbKXiut0T8h-pmyLvU588qcIfvXeAE3unx_C6JoyoQHdj4TdBhs0IjM-W8c1uHcR6K5941_MyEDDbs3vsTJopuoDtEaUAQV02lCcd8EnyHRw2ZgO50k3f5AW5tlsHJvl0Xqf5g/s4032/94854C4E-9D4B-4D0B-8ED1-A16C62F455BB.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijSwZxb0yBOtF4Hu0UOo_diBW1dsAwwQsmW_rLi-IdJXPKDZ7k09bOvbKXiut0T8h-pmyLvU588qcIfvXeAE3unx_C6JoyoQHdj4TdBhs0IjM-W8c1uHcR6K5941_MyEDDbs3vsTJopuoDtEaUAQV02lCcd8EnyHRw2ZgO50k3f5AW5tlsHJvl0Xqf5g/w153-h204/94854C4E-9D4B-4D0B-8ED1-A16C62F455BB.heic" width="153" /></a></div><p></p><br /><u><br />Bograč (Slovenian Goulash Soup), A Tasty Update</u><br /><br /><br />1.5 pounds beef stew meat, cubed<br />1 large onion, sliced<br />2 large cloves garlic, chopped<br />1 green or yellow pepper, sliced <br />1 t. caraway seed<br />1 T. paprika (half hot, half smoked)<br />½ t. marjoram<br />salt and pepper to taste<div>pinch of cayenne pepper <br />½ c. crushed tomatoes<br />1 lb. potatoes, cut in chunks<div>2 carrots, sliced </div><div>mushrooms, sliced and sauteed before adding (optional)<br />water to cover</div><div>red wine (1/2 cup or so, optional)</div><div>olive oil <br /><br />If you plan to use the oven method (which I now recommend): Preheat oven to 350 degrees F before you begin the first part of the preparation on the stove, as described below. <br /><p>Brown onion in olive oil, using a large pot or Dutch oven. Add garlic and continue to brown. Remove to another bowl. Add meat to oil left in pot and brown. Add green pepper and spices and continue to brown. Return onion and garlic to the pot. Add crushed tomatoes and enough water (with some red wine if using) to cover and bring to a simmer. </p><p>If you are using the oven method, cover the pot and place in the oven. If you are continuing on the stove, cover the pot and adjust heat so the mixture continues to simmer. </p><p>Simmer until meat is tender and almost done. If you are using the oven method, start checking after an hour of cooking, although it may take longer. Add potatoes and mushrooms if using and simmer another hour. </p><p>Note that the oven method may be faster. For me, it took about 3 hours.</p><p>Taste and adjust seasonings. Serve garnished with parsley, accompanied by polenta (my favorite) or noodles. Enjoy! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA6WH58ze9iviEBCqnLdegf5YQpYwIaVRyL9NfL1d-qdBwZBYfjmsTZEqyouJ1uCVy8qFi5IJ7aeFxnyy2CBEimHAnbB0iZDY-w-KoR7ELZV5ZHVqgHaBMEX8WTry8kdmFWmJaugpTHGWqH_3LqgSZ8l3MB8-Wa4_dzBawHpidhN2LnlijtTe_0kHr3g/s3024/2127AC1B-D26A-4B65-B264-B3D593D3078F_1_201_a.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1495" data-original-width="3024" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA6WH58ze9iviEBCqnLdegf5YQpYwIaVRyL9NfL1d-qdBwZBYfjmsTZEqyouJ1uCVy8qFi5IJ7aeFxnyy2CBEimHAnbB0iZDY-w-KoR7ELZV5ZHVqgHaBMEX8WTry8kdmFWmJaugpTHGWqH_3LqgSZ8l3MB8-Wa4_dzBawHpidhN2LnlijtTe_0kHr3g/s320/2127AC1B-D26A-4B65-B264-B3D593D3078F_1_201_a.heic" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div><br /></div><p><br /></p><p><br /></p><p> <br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p></div></div><br />Blair K.http://www.blogger.com/profile/14157417541423495396noreply@blogger.com0tag:blogger.com,1999:blog-2197351109161428231.post-3146637577054425502023-01-01T07:26:00.002-08:002023-01-01T07:28:32.059-08:00Srečno novo leto! Happy New Year! <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDw-d6eNWuW6YenXCb_kBhoSPbPQWzG_4g5FT-8i88A38kM-_Lvu_NynD5ekh5oOGpuNAMq_f8p31Xh1WWNXR7ypVRpmObz3QsoTKsWvQ9ULOuKTOyY9GkOy1fdy8xKEqLkfVLkg5BvhUsnpNK2fZ7duzViEWbsGHgENjOmED8HRgszXpyihlSYTFkEw/s640/4C78B58E-C9BE-4DB7-A52B-A165ECC97083.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDw-d6eNWuW6YenXCb_kBhoSPbPQWzG_4g5FT-8i88A38kM-_Lvu_NynD5ekh5oOGpuNAMq_f8p31Xh1WWNXR7ypVRpmObz3QsoTKsWvQ9ULOuKTOyY9GkOy1fdy8xKEqLkfVLkg5BvhUsnpNK2fZ7duzViEWbsGHgENjOmED8HRgszXpyihlSYTFkEw/s320/4C78B58E-C9BE-4DB7-A52B-A165ECC97083.jpeg" width="240" /></a></div><p></p><div><br /></div><div>We returned home to California with happy memories, Christmas gifts, and a single loaf of potica from the stash I had taken with me. The rest was happily consumed or given away during our week in New York.</div><div><br /></div><div>The surviving loaf was all that remained of the dairy-free artisan batch I baked and froze in mid-December. It defrosted in my luggage on December 20th and ten days later we are still eating it.</div><div><br /></div><div>Last night, we toasted the new year with the three family traditions I grew up with: a few slices from that well-traveled loaf of potica, homemade Scottish shortbread, and eggnog. </div><div><br /></div><div>The potica still tastes good. It remains surprisingly moist, although a little toasting this morning seemed to perk it up. </div><div><br /></div><div>Potica has staying power, in more ways than one.</div><div><br /></div><div>And there is plenty more left in the freezer, from the other batch I made, using the traditional family recipe. </div><div><br /></div><div>Happy New Year! </div><div><br /></div>Blair K.http://www.blogger.com/profile/14157417541423495396noreply@blogger.com0tag:blogger.com,1999:blog-2197351109161428231.post-36669088179933282342022-12-24T12:00:00.005-08:002022-12-24T12:11:50.483-08:00 Vesel božič iz New Yorka! Merry Christmas from New York! (And a potica update) <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzqr9A01jcH5S0zpfZC1_4uyAELcUQrzwKwO2vkzTDAS4E9dkAe5cVNL70TzwwtpZpcy8egSwvvqttmXs7XMUK0LScZDtDA2gAl6SIsQAzEofm6DJ_8WZYhcXmacPZrfgzXS2P7ey94cXH42aF3s59w6bAYfPT1SITxS7QtioOHgtXCChF6Sbf0pWtig/s3024/C0BFE700-40AE-426D-8655-5065A059BC0F.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzqr9A01jcH5S0zpfZC1_4uyAELcUQrzwKwO2vkzTDAS4E9dkAe5cVNL70TzwwtpZpcy8egSwvvqttmXs7XMUK0LScZDtDA2gAl6SIsQAzEofm6DJ_8WZYhcXmacPZrfgzXS2P7ey94cXH42aF3s59w6bAYfPT1SITxS7QtioOHgtXCChF6Sbf0pWtig/s320/C0BFE700-40AE-426D-8655-5065A059BC0F.jpeg" width="320" /></a></div><p>Greetings from chilly New York City, where we have gathered with our children to celebrate Christmas. Last year, thanks to Covid, we had to cancel the trip and isolate at home in California. So I am grateful to be here, despite the wind and rain and yesterday's 40 degree temperature drop. We even had a little snow. </p><p>I may not have brought enough warm clothing, but I had plenty of potica stowed in my luggage. Multiple loaves and two different kinds: the tried-and-true family recipe--and my latest experiment.</p><p>That new one is actually a double variant. It's a meet-up of dairy-free and the popular Artisan Bread in Five no-knead approach. I tried it for the first time last December, in preparation for the New York trip that never happened. It turned out quite well. Unfortunately. the person for whom it was intended--the girlfriend of the son who lives in New York--never tasted it. </p><p>I posted that recipe earlier this year, here, as <a href="https://slovenianroots.blogspot.com/2022/04/just-in-time-for-easter-artisan-style.html" target="_blank">No-Knead Artisan-Style Potica.</a> </p><p>This time around, I decided to make one change, to get a little closer my family recipe. Instead of the coconut cream of last year, I used a plant-based sour cream. And I skipped the apricot jam I had added to the filling last year, as a sort of marker for identifying the dairy-free loaves. (Instead, I just shaped the loaves a little differently.) </p><p>I am happy to report that the latest variant was quite a hit with our sons--and the dairy-free girlfriend. My husband had already given his seal of approval, when we tried it at home. Everyone agreed that it was hard to tell the difference between the original family recipe and this one. </p><p><br /></p><p style="text-align: center;">No-knead Artisan-Style Potica (dairy-free)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyehrDZYqLbKOM-otpOKOiR1D1qnDptUciTZiTbW_gFx-n3BJifwUibt8GXaHASdnzZWsAslCcyKKgPqDOXfoH7W47GxA8u7CoI22g5kB8W6ZDLDsN8xn4F-lB55t7HbJ8hpjL4BQ8rUwbkiRx8yakjg3UwK2NZPsV1mzVQQYy5Hmv07a-K1MZCKH-pA/s640/2CA9CF3C-4AEF-411F-ABFE-4AB4843CEA11.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyehrDZYqLbKOM-otpOKOiR1D1qnDptUciTZiTbW_gFx-n3BJifwUibt8GXaHASdnzZWsAslCcyKKgPqDOXfoH7W47GxA8u7CoI22g5kB8W6ZDLDsN8xn4F-lB55t7HbJ8hpjL4BQ8rUwbkiRx8yakjg3UwK2NZPsV1mzVQQYy5Hmv07a-K1MZCKH-pA/s320/2CA9CF3C-4AEF-411F-ABFE-4AB4843CEA11.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-gC7YLRCOdkjrqCnBc1kWeUBXkc7ysVrHYYuO7IqBpHIZkfOqaFb6l56zth7uov7Ls1Fv8CxMTC8-wmkpisAhY9m9HxrG_wgTVr4Fk-P1KQmz84ZFXo37_kHqfKRj983vbUQ7uogjrcmFE4EkZGoiqXnJAXJU9YMatfTFUr6gyJX2RLrlh2mFTrB2ng/s640/E643D08F-887C-43C9-AC7C-41E46FA39BBD.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-gC7YLRCOdkjrqCnBc1kWeUBXkc7ysVrHYYuO7IqBpHIZkfOqaFb6l56zth7uov7Ls1Fv8CxMTC8-wmkpisAhY9m9HxrG_wgTVr4Fk-P1KQmz84ZFXo37_kHqfKRj983vbUQ7uogjrcmFE4EkZGoiqXnJAXJU9YMatfTFUr6gyJX2RLrlh2mFTrB2ng/s320/E643D08F-887C-43C9-AC7C-41E46FA39BBD.jpeg" width="240" /></a></div> <div> <br /><p><br /></p><p> </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p></div>Blair K.http://www.blogger.com/profile/14157417541423495396noreply@blogger.com2tag:blogger.com,1999:blog-2197351109161428231.post-81088266244093993672022-10-20T09:53:00.004-07:002022-10-20T09:58:04.452-07:00Caraway Cheese Tart with Buckwheat Crust (a !0th Anniversary Update)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://slovenianroots.blogspot.com/2012/03/slovenian-dinner-week-5-caraway-cheese.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwKCNdCVl-RKW0Vg-iVoQOpG_AhNQ5lxVTNOwconDxweSxVZtVqyRL7ndWSrolDUYvn51LvFWENZMu7-lvlAZ0c4XCU6WMXyQ171cX2VxozTJPAuJhRH7Ejr3Qj2J3SsT_M_sUoPi_rLBWJhciRqSaNCbIe8krw_2U3gBq--yzzmTlzodKe9KcYDtaBQ/s320/F1AD34F0-BBF3-43CB-9102-46DA6FB78E40.jpeg" width="240" /></a></div><p>This original version of this dish was the featured entree for the <a href="https://slovenianroots.blogspot.com/2012/03/slovenian-dinner-week-5-caraway-cheese.html" target="_blank">Week Five Dinner</a> of my 2012 year of Slovenian cooking. </p><p>It was based on a recipe in <i>Woman's Glory: The Kitchen, </i>the mid-century cookbook published by the Slovenian Union of America that inspired my year-long cooking adventure. At the time, I thought it would be just another American-style French quiche. But it turned out to be something different and more complex: Denser than the usual quiche, and with the flavor of Central Europe, thanks to the caraway seasoning. </p><p>For this 10th anniversary remake, I made a few changes, both planned and unplanned.</p><p>The biggest change: I made a buckwheat crust. I also made a little more of it this time and pre-baked it before filling. </p><p>With the filling, the changes were subtle, but they made the dish even tastier. Instead of the original onion and bacon, I used shallot and pancetta, because we had them on hand. Originally, I had substituted fat-free Greek yogurt for sour cream, which made the tart a little dense and chewy. This time, I tried light labne, a cultured Middle Eastern dairy product that is probably the equivalent of light sour cream.</p><p>The result: Even better than the first version, with even more of a Slovenian tang because of the buckwheat! </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTCmK9_30DKOb7H6S97iClunNTEVV5DoLGDLmeKC1VPBRVRCGgTg5F9Aq1Hx8jl1cfB8v372VeGkSObZDQVLn2UORAs-RYPhJ_SBIu5fudOHklbwioezyFZMemPmb5RDR-nCc34OUDGddvykezq_NziDiNZqRiVykXmrYRsFrssxcQ3i-ga8q5mj8fEg/s640/CEDB4E5C-C07B-4516-876E-22A7448F2BAE.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTCmK9_30DKOb7H6S97iClunNTEVV5DoLGDLmeKC1VPBRVRCGgTg5F9Aq1Hx8jl1cfB8v372VeGkSObZDQVLn2UORAs-RYPhJ_SBIu5fudOHklbwioezyFZMemPmb5RDR-nCc34OUDGddvykezq_NziDiNZqRiVykXmrYRsFrssxcQ3i-ga8q5mj8fEg/s320/CEDB4E5C-C07B-4516-876E-22A7448F2BAE.jpeg" width="240" /></a></div><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-o3sENpTwHf6bo00qPDwz5Hw8VpMwuAuUq9ikeAqFrvG1FQZopxiZcOeyrNo-9g1alMMTHhy4t9PyibGxkFrSHzQLTmaabIYXONtYlvNAvuJMW8BljszAIfqV0aHuotuxDWnhhA1kmeO1ziz_2wYeZIYibKM8j6ZghZnli7-ndXcEr2qIK1J_VSEYBw/s4032/08C0D19D-BFCF-416A-B1EF-4AACB0A4B7A7.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-o3sENpTwHf6bo00qPDwz5Hw8VpMwuAuUq9ikeAqFrvG1FQZopxiZcOeyrNo-9g1alMMTHhy4t9PyibGxkFrSHzQLTmaabIYXONtYlvNAvuJMW8BljszAIfqV0aHuotuxDWnhhA1kmeO1ziz_2wYeZIYibKM8j6ZghZnli7-ndXcEr2qIK1J_VSEYBw/s320/08C0D19D-BFCF-416A-B1EF-4AACB0A4B7A7.jpeg" width="240" /></a></div><br /><p></p><p><u>Caraway Cheese Tart with Buckwheat Crust</u></p>For Filling:<div><br />6 thin slices pancetta, chopped<br />4 tablespoons minced shallot (or onion)<br />6 eggs<br />6 tablespoons light labne (or sour cream)<br />1/2 teaspoon salt<br />pepper to taste<br />1 teaspoon caraway seed, divided<br />1 1/2 cups gruyere cheese, grated<br /><br /><div>For Crust: </div><div><br /></div><div>1 cup all purpose flour</div><div>1/2 cup buckwheat flour</div><div>1/2 teaspoon salt</div><div>1/2 cup olive oil</div><div>1/4 cup milk<br /><br /><p>Easy Press-In Buckwheat Crust: In the bottom of a 10-inch pie or tart pan, mix together the all-purpose flour, buckwheat flour and salt. In a cup, beat the oil and and milk with a fork and stir the mixture into the flour. Mix with fingers into crumbs. Press into pan. Cover with foil or pie weights and pre-bake for 10-15 minutes in a 350 degree oven. Let cool. </p><div>For the filling: Brown pancetta and shallot (or onion) together, let cool. Beat eggs, labne (or sour cream) and seasonings, using half the caraway seed. Stir in the cheese and pancetta-onion mixture. Spread filling in pre-baked crust. Sprinkle with remainder of caraway seeds. Bake at 350 degrees for 25 minutes or until firm.</div><p><br /></p><div><br /></div></div></div>Blair K.http://www.blogger.com/profile/14157417541423495396noreply@blogger.com0tag:blogger.com,1999:blog-2197351109161428231.post-79381392907758950322022-08-27T20:55:00.004-07:002022-08-29T10:15:51.407-07:00Beli Kruh (aka white bread), a 10th Anniversary Update success<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY1vuZUzzL47nMA-1aRiFbUtLR43zcRR1NE_eIB0FdBdx1TOAIN2Rww0Iz-_dJZorkNm3rM2XkvijNy0_mLVtTvrK_CRPIPQXG2QBqoEqPUjLm2GKBew20dm8UZaUeJZtjndEraCMh4PgloUi0Ti71hgjLaXyD_I5wf34J0B0c8-k1ZB7FlLr0KFoing/s4032/0D6EF221-22AE-4F3C-B5EC-16ADC3A83346_1_201_a.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY1vuZUzzL47nMA-1aRiFbUtLR43zcRR1NE_eIB0FdBdx1TOAIN2Rww0Iz-_dJZorkNm3rM2XkvijNy0_mLVtTvrK_CRPIPQXG2QBqoEqPUjLm2GKBew20dm8UZaUeJZtjndEraCMh4PgloUi0Ti71hgjLaXyD_I5wf34J0B0c8-k1ZB7FlLr0KFoing/s320/0D6EF221-22AE-4F3C-B5EC-16ADC3A83346_1_201_a.jpeg" width="240" /></a></div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgToiR1UmXJU8aZEAlzrgdYR9Ip910-HfstFBjiWBDYG9SPUT3_btnXd-J5Kb3eNfPt9afp98wVTeMSZGf_SHANFRSwkjcH0RdaN8xj5Uyfc2whT9oobDB0N5lYEi01r6ESGFVU1ieakDUe07BkcUzsYK288CNg4AdKa7ieeB2zgWJCWp8j5L_KbHYPzA/s4032/6D306574-FBDE-4BFD-9706-3975AF94FB19.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgToiR1UmXJU8aZEAlzrgdYR9Ip910-HfstFBjiWBDYG9SPUT3_btnXd-J5Kb3eNfPt9afp98wVTeMSZGf_SHANFRSwkjcH0RdaN8xj5Uyfc2whT9oobDB0N5lYEi01r6ESGFVU1ieakDUe07BkcUzsYK288CNg4AdKa7ieeB2zgWJCWp8j5L_KbHYPzA/s320/6D306574-FBDE-4BFD-9706-3975AF94FB19.jpeg" width="240" /></a><p></p><p>Back in March, I started to revisit my year of weekly Slovenian dinners. I have now reached the halfway point. Many of those dishes from 2012 were familiar, since they had become favorites over the past decade. Others had fallen by the wayside, so it was a chance to rediscover them.</p><p>Sometimes the most rewarding recipes were the ones that didn't quite work the first time. This bread recipe was one of them, probably because it had to meet an impossibly high standard: my memories of my grandmother's bread. I was determined to recreate it. She served it every time we visited, when it was still warm from the oven. </p><p>I remembered a high-rising homestyle loaf with a texture that was light and tender, but also hearty. My brother (also a baker) describes a somewhat coarse crumb. My husband wonders if it was cake-like. My grandmother never used recipes. I have no idea how she worked her magic. But I figured there might be a hint in my collection of vintage Slovenian American cookbooks.</p><p>The Progressive Slovene Women of America caught my eye with a recipe they called by two names: white bread or beli kruh (which I initially misunderstood as a reference to the bread's beauty rather than its color!).The ingredients were ordinary enough, but the method was more elaborate than similar recipes, because it called for an initial sponge and then three more risings.</p><p><a href="https://slovenianroots.blogspot.com/2012/04/grandmas-homemade-white-bread-beli-kruh.html" target="_blank">The first time I made this recipe</a>, the bread looked beautiful (see below) and the flavor and texture were pretty good. But it was nothing out of the ordinary. Not worth the extra time and effort. So I went on to try other recipes. Potato bread, after my mother recalled that her mother might have used potato water. A special braided bread similar to challah that was lovely, but not like my grandma's delectable everyday bread. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbcRH11ScJC2s8A1OlKZQpJp6W3dxdRKMWx8Z1uWbAKMgkKJzCTknUyrQQNKeHsgirdkSpUDKzEG3fb-QKfAjCK5S4eYk1vtoUkEoP2RLAEEzX8T07PM51sC3QiIc1DWPGSFEAUTVYcidjsqk5LjzEFN1IzYHTRzZRPTVAcvUiqOMWNQ4hcbafIMiDw/s3571/3A0C2F75-3B41-44B2-BB74-BCE1069B5518_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3571" data-original-width="2678" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbcRH11ScJC2s8A1OlKZQpJp6W3dxdRKMWx8Z1uWbAKMgkKJzCTknUyrQQNKeHsgirdkSpUDKzEG3fb-QKfAjCK5S4eYk1vtoUkEoP2RLAEEzX8T07PM51sC3QiIc1DWPGSFEAUTVYcidjsqk5LjzEFN1IzYHTRzZRPTVAcvUiqOMWNQ4hcbafIMiDw/s320/3A0C2F75-3B41-44B2-BB74-BCE1069B5518_1_201_a.jpeg" width="240" /></a></div><p>And then my 2022 Anniversary Update brought me back to the original bread recipe I had tried. And I saw the problem. I had used bread flour, which absorbs more liquid, rather than the standard all purpose flour that mid-century bakers would have used. And I had compounded the problem by either ignoring or misunderstanding the implications of "6 cups sifted flour." By measuring before (or without) sifting, I would have ended up with 20-30 percent more flour than the recipe called for. No wonder I had trouble kneading it all in! </p><p>So made the necessary adjustments and tried to make the bread again, following the recipe closely. And then I made it one more time, just to be sure I had it right.</p><p>Prepared correctly, this recipe turned into a winner! It is very close to the bread I remember savoring in my grandparents' small bungalow in Cleveland, all those decades ago. In the recipe that follows, you do not have to sift the flour. But I have tried it both ways, and I think sifting may improve the texture. So why not try it the old-fashioned way, at least once? </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIpefDPXo05FHPFCLmU0fpp2aXKT6_IXuNDJwDV1DoUJIGkquovWbsosCO4XGkUJubf03M1un9GUVrhLtph249h0GU8ta_WJtmLr19iFBJqEzGeu5d8UyidA_7I5o-DCnJ8ifFagkpNcKCufAifZWcnjfdirUA59DS0yqFlVEKa-tf39R7Ji-avbQbDw/s4032/77776AD5-182F-4515-9F39-751F9E476ABA.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIpefDPXo05FHPFCLmU0fpp2aXKT6_IXuNDJwDV1DoUJIGkquovWbsosCO4XGkUJubf03M1un9GUVrhLtph249h0GU8ta_WJtmLr19iFBJqEzGeu5d8UyidA_7I5o-DCnJ8ifFagkpNcKCufAifZWcnjfdirUA59DS0yqFlVEKa-tf39R7Ji-avbQbDw/s320/77776AD5-182F-4515-9F39-751F9E476ABA.jpeg" width="240" /></a></div><p><u>White Bread or Beli Kruh </u>(adapted from The Progressive Slovene Women of America)</p><br />1 tablespoon yeast<br />1 cup lukewarm water<br />113 g all purpose flour (= 1 cup sifted or about 3/4 cup unsifted)<br />1 egg, beaten<br />2 tablespoons sugar<br /><br />678 g all purpose flour (= 6 cups sifted or about 4.5 cups unsifted)<br />2 teaspoons salt<br />1 tablespoon melted butter<br />1 cup lukewarm water<br /><div>additional flour, as needed</div><div><br /></div><div>(Note about sifting: It is probably optional if you measure by weight, but I think sifting improves the texture.)<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />First make the sponge: Combine the first five ingredients. Let rise in a warm place until doubled in size.</div><div><br /></div><div>Add remaining ingredients to the sponge, using enough additional flour to make a soft dough. Mix well and knead until smooth.</div><div><br /></div><div>Put dough in an oiled bowl and let rise in a warm place until doubled in size. Punch down and let rise for a second time until doubled. </div><div><br /></div><div>Form dough into two loaves and put in oiled bread pans. Let rise for the third time until not quite doubled. (Or make one large loaf and one smaller flatbread, about 1/2 inch thick. Or make two free-form round artisan-style loaves.)</div><div><br /></div><div>Bake at 350 degrees for about 45 minutes for a standard loaf, less time for flatbread. Brush with melted butter during baking if you wish. Let cool before eating. Enjoy!</div><div><br /><p><br /></p><p><br /></p><p></p><p><br /></p></div>Blair K.http://www.blogger.com/profile/14157417541423495396noreply@blogger.com0tag:blogger.com,1999:blog-2197351109161428231.post-20496566466704530232022-07-18T06:42:00.006-07:002022-07-18T13:39:21.731-07:00Šmoren, Revisited <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhl3C9HXG8Zpr7-fSJooww7kxFGQKYltZq7g5GDZe0ARLkpHAqt9etDUYm7fPX3b-iAvUcuc08F049WkA4EVbHW45UDVhG5UXdzA04K-SmxcHwnNTgh_RReqALnoJCuCM3zUfQ2WBFIqJDsenJjKeviVHS7L-yi2v8AqEYl_xyBZHA_wQ76gqj_FpcsAA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="640" data-original-width="480" height="429" src="https://blogger.googleusercontent.com/img/a/AVvXsEhl3C9HXG8Zpr7-fSJooww7kxFGQKYltZq7g5GDZe0ARLkpHAqt9etDUYm7fPX3b-iAvUcuc08F049WkA4EVbHW45UDVhG5UXdzA04K-SmxcHwnNTgh_RReqALnoJCuCM3zUfQ2WBFIqJDsenJjKeviVHS7L-yi2v8AqEYl_xyBZHA_wQ76gqj_FpcsAA=w322-h429" width="322" /></a></div><div class="separator" style="clear: both; text-align: center;">Šmoren at home</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div>The second meal I made for my 2012 year of ethnic cooking was a breakfast dish and a new discovery:<a href="http://slovenianroots.blogspot.com/2012/01/slovenian-breakfast-week-2-smoren-to.html" target="_blank"> Šmoren</a>. It sounded like a cross between a big pancake and an omelet that gets chopped and stirred into bits.</div><div><br /></div><div>That first attempt turned out to be an eggy treat I quite liked, partly because the batter could also be used to make crêpes, otherwise known as palačinke in Slovenia. (Also known in my childhood as jelly rolls.) I went on to try a less eggy recipe. I also came up with a buckwheat version. They were all good. </div><div><br /></div><div>In honor of the 10th anniversary of my year-long cooking adventure, I decided to try one more šmoren recipe from a classic cookbook I acquired more recently: <i>Pots and Pans, </i>the SUA's first update to their venerable <i>Woman's Glory. </i></div><div><i><br /></i></div><div>That recipe seemed to have less milk than the other versions I had seen. It was the closest yet to a conventional American pancake in taste and texture, which might have been less appealing--except for one thing. It closely resembled the šmoren I had finally tasted on our last trip to Slovenia. </div><div><br /></div><div>We had wandered one day into a food festival in the Ljubljana farmers' market and discovered classic Slovenian dishes being prepared on a large scale. I was fascinated when I saw a young man preparing šmoren in the largest frying pan I had ever seen! When we bought a serving to share, my first thought was that it seemed just like a big chopped up American pancake. </div><div><br /></div><div>So maybe this is the authentic Slovenian way. If you would like to try it, just follow the recipe below. </div><div><i><br /></i></div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwVUscWd26mPSMXol31RHf8XIghZmvIC6DKBSxxvs2pl8Y2Xq3Y7bTF4CIC7UhacI_79R1fKiug4u-aTyeeK1fFA94DwP3ydy1gIoGdUE5orgzn00jmaoWAMFIkL_wlOcX5mNfOb8BJFuG-f8aRxjQTLfil-qiplpGEsD7ERjk6dm6jaU61h2qutTT9A/s4032/20260BC3-F24C-4FAE-803C-C51EFC5EAFE9.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwVUscWd26mPSMXol31RHf8XIghZmvIC6DKBSxxvs2pl8Y2Xq3Y7bTF4CIC7UhacI_79R1fKiug4u-aTyeeK1fFA94DwP3ydy1gIoGdUE5orgzn00jmaoWAMFIkL_wlOcX5mNfOb8BJFuG-f8aRxjQTLfil-qiplpGEsD7ERjk6dm6jaU61h2qutTT9A/s320/20260BC3-F24C-4FAE-803C-C51EFC5EAFE9.jpeg" width="240" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXrNZKDVqspfn7WbifOVisc7hSkrYgPYgrCOvOYTMPgVuf9a8xdEqq4PdkWWLNkm3ti5rEfUCPVD_HLVolXnTT2SQ3UqjQ9u4-NAzzmL9-c-zYeyzVDKstn1XnBHud6qgjNjOfqqirCTJ9V87U_tVcSRgF4WBGFBS3bDw7kRq4qEr2KGEX5Z0G9fTN7Q/s4032/E7637787-176B-416F-B525-FBCD9CA2D366.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXrNZKDVqspfn7WbifOVisc7hSkrYgPYgrCOvOYTMPgVuf9a8xdEqq4PdkWWLNkm3ti5rEfUCPVD_HLVolXnTT2SQ3UqjQ9u4-NAzzmL9-c-zYeyzVDKstn1XnBHud6qgjNjOfqqirCTJ9V87U_tVcSRgF4WBGFBS3bDw7kRq4qEr2KGEX5Z0G9fTN7Q/s320/E7637787-176B-416F-B525-FBCD9CA2D366.jpeg" width="240" /></a></div> šmoren in Ljubljana<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDpTBktY5rFpiPKyomIHb6TcJ3sZwluxl-OY23rPqQgOTzTyDV5KQJlLid3i4x9kPxM8Eoay3d5D586-uZDUZSYmJUuaMZAPBdm3Mfuwe2sZXmSL-uQl_v_h2YX-Uo8GtQyQCeDKHdrjqDrtvpAkNqxfK5ooUxhC_M17MFK1bdcVH6nFhfm4aKtXiPbw/s4032/98E3B443-4977-421C-8F70-1AB824D3EEC7.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDpTBktY5rFpiPKyomIHb6TcJ3sZwluxl-OY23rPqQgOTzTyDV5KQJlLid3i4x9kPxM8Eoay3d5D586-uZDUZSYmJUuaMZAPBdm3Mfuwe2sZXmSL-uQl_v_h2YX-Uo8GtQyQCeDKHdrjqDrtvpAkNqxfK5ooUxhC_M17MFK1bdcVH6nFhfm4aKtXiPbw/s320/98E3B443-4977-421C-8F70-1AB824D3EEC7.jpeg" width="240" /></a></div></div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div><br /><u>Šmoren</u> (from <i>Pots and Pans)</i></div><div><i><br /></i></div><div>4 large eggs, well beaten</div><div>1 cup flour</div><div>1/4 teaspoon salt</div><div>1/2 teaspoon baking powder</div><div>1/2 cup milk</div><div>4 tablespoons hot fat (lard preferred) </div><div><br /></div><div>Beat eggs, gradually add the flour mixed with dry ingredients. Add milk and beat until smooth. Heat fat or oil in ten inch skillet. Pour in entire mixture, cover, let fry until edges start to roll. Break into large pieces and turn. Keep turning into all edges are brown. </div><div><br /></div><div>The original recipe suggests serving with a salad or topping with pork cracklings or sour cream. I would be inclined to stick with fruit and sweet toppings like honey and jam. I would also skip the lard and use a smaller quantity of oil or butter for frying. </div><div><u><br /></u></div><div><u><br /></u></div>Blair K.http://www.blogger.com/profile/14157417541423495396noreply@blogger.com2tag:blogger.com,1999:blog-2197351109161428231.post-71901442250654461982022-07-07T10:29:00.004-07:002022-08-27T07:30:49.452-07:00Ten Years Later: Revisiting My Year of Ethnic Cooking<p></p><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjymgAS4G5R5fdHG3PzD3OSn9RPB5AlN-4ydsYyk8XO12h5K88lIpYTxkRwDJ6wbZXPbJT7kMascMS1Xu8IQt5lDvqVLLETDdkzvCGnjUN318hOKUMuBZCHjpDlp520dcZZI3LfFXzxi0vj7gEkHvuutcGct8ifNbNEV4jWo-c1PdGA99_ib-PyXeEYCg/s4032/9B14CBC5-F6E7-4A8F-B6FF-D3805B05BFAE_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjymgAS4G5R5fdHG3PzD3OSn9RPB5AlN-4ydsYyk8XO12h5K88lIpYTxkRwDJ6wbZXPbJT7kMascMS1Xu8IQt5lDvqVLLETDdkzvCGnjUN318hOKUMuBZCHjpDlp520dcZZI3LfFXzxi0vj7gEkHvuutcGct8ifNbNEV4jWo-c1PdGA99_ib-PyXeEYCg/s320/9B14CBC5-F6E7-4A8F-B6FF-D3805B05BFAE_1_201_a.jpeg" width="240" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>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.<p></p><div>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! </div><div><br /></div><div> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQQzn2zgEJOL_Oz6YMkp_QNccMnj8ql9wFI8CC1l-hXyHQzZMiQ_zu1x0WmhzDs12WhbNAxLP8FC1dwSRvJtm7nMya_X_NhHMDNKu5D9TZls5KGa2bCqsGfmoy7Yj6D3nabws9dyg5W5lcAzu3ITO14LTbJHkyja9f5o-4NPvmf-5_XGlyJ4U4SeLGTQ/s640/A2976FBA-C580-4341-9F62-3C9F57BBFD3D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQQzn2zgEJOL_Oz6YMkp_QNccMnj8ql9wFI8CC1l-hXyHQzZMiQ_zu1x0WmhzDs12WhbNAxLP8FC1dwSRvJtm7nMya_X_NhHMDNKu5D9TZls5KGa2bCqsGfmoy7Yj6D3nabws9dyg5W5lcAzu3ITO14LTbJHkyja9f5o-4NPvmf-5_XGlyJ4U4SeLGTQ/s320/A2976FBA-C580-4341-9F62-3C9F57BBFD3D.jpeg" width="240" /></a></div></div><div><br /></div><div>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.</div><div><br /></div><div>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. </div><div><br /></div><div>After a 2+ month break (sorry about that!) I am finally starting to write about what I have been learning.</div><div><br /></div><div>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. </div><div><br /></div><div>Here are the old favorites I have explored so far:</div><div><br /></div><div><i>stuffed cabbage</i></div><div><i>šmoren</i></div><div><i>chicken ajmoht and žganci</i></div><div><i>goulash </i></div><div><i>caraway cheese wedges</i></div><div><i>Vipaska corba </i></div><div><i>stuffed peppers</i></div><div><i>mushroom soup</i></div><div><i>beli kruh and cevapcici</i></div><div><i>štruklji</i></div><div><i>chicken paprikash (planned for tonight)</i></div><div><i>pasta fižol with bleki</i></div><div><i>cevapčiči</i></div><div><i>djuveč</i></div><div><i>oven-baked sauerkraut </i> </div><div><br /></div><div>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. </div><div><br /></div><div>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: </div><div><b><br /></b></div><div><b>2022 10th Anniversary Update </b></div><div><b><br /></b></div><div>Dober Tek! </div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div> </div>Blair K.http://www.blogger.com/profile/14157417541423495396noreply@blogger.com0tag:blogger.com,1999:blog-2197351109161428231.post-70234633266299083612022-04-17T22:05:00.002-07:002022-04-17T22:07:15.480-07:00Happy Spring! Onion Skin Eggs for Easter and Passover <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjPMbp4ootD2LciCtF68SoLmqcyl45zIi3kX1G5dgsglYU8vsgtLTpgLManNT6JwiG_UhgSzBOT0vaSnWeSneekOrE7N74wxXp2J9phKIBX1Hps5AXdoiYCyGLTkNO8b9Agx8P-4zhSu81SKMqn3lo6daLGD8Siwvehx-hnuOdXSPGlXkZ40UDZNqGgnQ" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjPMbp4ootD2LciCtF68SoLmqcyl45zIi3kX1G5dgsglYU8vsgtLTpgLManNT6JwiG_UhgSzBOT0vaSnWeSneekOrE7N74wxXp2J9phKIBX1Hps5AXdoiYCyGLTkNO8b9Agx8P-4zhSu81SKMqn3lo6daLGD8Siwvehx-hnuOdXSPGlXkZ40UDZNqGgnQ=w300-h400" width="300" /></a></div><br /><p></p>Blair K.http://www.blogger.com/profile/14157417541423495396noreply@blogger.com0tag:blogger.com,1999:blog-2197351109161428231.post-11673250076235157332022-04-14T12:34:00.010-07:002022-12-24T12:17:54.291-08:00Just in Time for Easter: No-Knead Artisan-Style Potica (+ dairy-free, with an apricot twist)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIjFlf0OGOzquuGrCHDzgyUszXnK7V65nMUuF9HtUmOYeYSNHyqFKlkoxprxyigdldgrCbdAnfj5kpNhZ2yyZ0VDo3p-gT66XefDQFeKRp-FJdFplDjrqAzgUSwg2k1Fq1AJsbRAJjU2VDd-hgan2PV741U6Rcw5DVX9VcIB7IJJPzI4cidBJ89nidQ/s4032/BA238CD2-123F-4667-A6AE-CA75654F68B4.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIjFlf0OGOzquuGrCHDzgyUszXnK7V65nMUuF9HtUmOYeYSNHyqFKlkoxprxyigdldgrCbdAnfj5kpNhZ2yyZ0VDo3p-gT66XefDQFeKRp-FJdFplDjrqAzgUSwg2k1Fq1AJsbRAJjU2VDd-hgan2PV741U6Rcw5DVX9VcIB7IJJPzI4cidBJ89nidQ/w246-h284/BA238CD2-123F-4667-A6AE-CA75654F68B4.jpeg" width="246" /></a></div><p></p><p>Just in time for Easter, here it is: The long overdue recipe for the new potica variant I baked and froze in December, in anticipation of the out-of-town Christmas gathering that never happened. </p><p>For the past five years, I have supplemented the annual family Christmas potica with a dairy-free alternative. This year was no exception. But the bigger news is that I also figured out a way to successfully apply the no-knead "Artisan Bread in Five" approach to this traditional holiday dish. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhbwteQpk-4m8G15Vj4w3ECy4iz6QkV3meSaUc2H3Iwi25Gv2UuOTzFhIZU0Ay-fD4A4Yc52u5XtUON5Wj3RtsEbtwhHGi_WOo4Ttzy2caCBmtUO-mAU-mdq3mKG02VrKAValc3qBUrncaDvC2rV2IbHBluM69O938618WUIvz9yY-BKlga2lRuqfz_0w=s4032" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhbwteQpk-4m8G15Vj4w3ECy4iz6QkV3meSaUc2H3Iwi25Gv2UuOTzFhIZU0Ay-fD4A4Yc52u5XtUON5Wj3RtsEbtwhHGi_WOo4Ttzy2caCBmtUO-mAU-mdq3mKG02VrKAValc3qBUrncaDvC2rV2IbHBluM69O938618WUIvz9yY-BKlga2lRuqfz_0w=s320" width="240" /></a></div><p></p><p><br /></p><p><br /></p><p>I had tried once before to adapt my standard potica dough (which already calls for overnight refrigeration) by adding the initial two hour rise at room temperature, as the artisan approach specifies. Unfortunately, that extra step seemed to exhaust the yeast, perhaps because my dough is so dairy- rich. </p><p>So this time, I decided go straight to the source. I found a number of variants of brioche dough in the large collection of cookbooks and websites devoted to this popular approach to yeast breads. The most promising was a relatively light brioche dough from <i>Healthy Bread in Five Minutes a Day. A</i>uthors Hertzberg and François suggest using it to make a rolled pastry bread with an apple-nut filling they call Apple Strudel Bread (which sounds very potica-like!) </p><p><br /></p><p>I used their brioche recipe as a foundation, with some significant adaptations: I skipped the whole grains in favor of all-purpose flour, and I used sugar rather than honey. I ended up using a slightly higher proportion of eggs, since I made a half recipe. As you will see in the recipe below, the dairy substitutes I used happened to be coconut-based. </p><p>In keeping with my usual practice, I added a little twist to the filling. After drizzling honey on the walnut-sugar layer, I added some dollops of apricot jam.</p><p>For whatever reason, this combination was a winner. Although the dough was slightly less rich than the family version, the end product was much the same. It tasted delicious--and it was better the next day. And better still after freezing. In some respects, it was even superior to the traditional batch this year. And it was definitely easier, since no kneading was required! </p><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh71Zf9MAiP6F_4gfKrp5w1Ymnu4t2810-DNliTtiUqK_RGtfFtM7NliVn7sbIu1Lpedy1RyXQqs6_CI54rhsOT6CndbyBuM4X6_D5qGLXjw8cx_XgGZj9M3maGZrKtarqkHFpFsgNVr1dYevBHPXT2MLa2eHpdYiL-VgCHbrD93tp18c8kxxygmPPbSQ/s4032/D886D479-2605-4868-A48E-48BB5BABF8C1.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh71Zf9MAiP6F_4gfKrp5w1Ymnu4t2810-DNliTtiUqK_RGtfFtM7NliVn7sbIu1Lpedy1RyXQqs6_CI54rhsOT6CndbyBuM4X6_D5qGLXjw8cx_XgGZj9M3maGZrKtarqkHFpFsgNVr1dYevBHPXT2MLa2eHpdYiL-VgCHbrD93tp18c8kxxygmPPbSQ/w149-h200/D886D479-2605-4868-A48E-48BB5BABF8C1.jpeg" width="149" /></a>\</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>No-Knead Artisan-Style Potica </u>(the dairy-free version)</div><div style="text-align: left;"><u><br /></u></div><div style="text-align: left;"><u>Dough</u></div><div style="text-align: left;"><u><br /></u></div><div style="text-align: left;">3 1/2 cups all purpose flour</div><div style="text-align: left;">2 1/4 teaspoons yeast</div><div style="text-align: left;">1/2 teaspoon salt</div><div style="text-align: left;">1 cup plus 2 tablespoons <strike>coconut cream </strike>or dairy-free sour cream, lukewarm</div><div style="text-align: left;">6 tablespoon vegan spread, melted and cooled</div><div style="text-align: left;">6 tablespoons sugar</div><div style="text-align: left;">3 large eggs</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>For Filling</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">3+ cups finely ground walnuts, combined with:</div><div style="text-align: left;">1/2 cup sugar</div><div style="text-align: left;">1 1/2 teaspoons cinnamon</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div>4 tablespoons melted non-dairy vegan spread</div><div>4 tablespoons honey, or to taste</div></div><div style="text-align: left;">(optional: apricot jam)</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">(Note: For more background on the Artisan Bread in Five Minutes a Day approach, go <a href="http://slovenianroots.blogspot.com/2021/12/no-knead-slovenian-rye-bread-artisan.html" target="_blank">here.</a> And for my master recipe, see <a href="https://slovenianroots.blogspot.com/2012/12/potica-step-by-step-guide-to-slovenian.html" target="_blank">Potica, A Step-by-Step Guide to Slovenian Nut Roll</a>.) </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Combine flour, yeast, and salt in a large bowl or plastic dough container and whisk together. In separate bowl, beat the remaining ingredients together and stir into the dry ingredients, mixing well with a spoon. Cover loosely and let rest for 2 hours and then refrigerate for at least 2 hours, preferably overnight.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Remove dough from fridge, divide in two parts, and form each into a ball. Refrigerate the one you are not using. Roll first portion out thinly into a 15-26 inch rectangle. Spread with melted non-dairy spread. Sprinkle with half the nut mixture. Drizzle with honey. Top with dollops of apricot jam, if desired. Roll up from the short end and seal. Repeat with second portion of dough. Let loaves rise for 90 minutes. Bake at 350 degrees for 30 minutes. Let cool well before slicing. Makes 2 loaves. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Blair K.http://www.blogger.com/profile/14157417541423495396noreply@blogger.com0tag:blogger.com,1999:blog-2197351109161428231.post-73178566157931316222022-04-03T12:53:00.004-07:002022-04-03T13:16:24.551-07:00Traditional Potica for Pust (with a few twists!) <p> </p><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUX-9BdbmrS-4pkFapVbZ5pHJIHIFgGbmaP7eV0KC6s3IKzudwF3dpgRxs1R8_s1xG_zkW8D1Ob6DcnBnzedwxDCPtnVqtF0zsl8ijzHaJiGUZ_FQ5asOL9Y1bQ2WdT-MMKk4qSzNw35eV-j3jdRuHmVGVo4XbljpxmUovAHcFnFkBWmZAqWyc081-A/s4032/IMG_1828.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUX-9BdbmrS-4pkFapVbZ5pHJIHIFgGbmaP7eV0KC6s3IKzudwF3dpgRxs1R8_s1xG_zkW8D1Ob6DcnBnzedwxDCPtnVqtF0zsl8ijzHaJiGUZ_FQ5asOL9Y1bQ2WdT-MMKk4qSzNw35eV-j3jdRuHmVGVo4XbljpxmUovAHcFnFkBWmZAqWyc081-A/s320/IMG_1828.JPG" width="240" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq5lBQcnY5c76SnrC3jvf1bPg2GNVc9gToI5GrUNbQ7ipX27Zv87E1LQ_mAEw9fjSDRzdp8VqE067RcKX_WJt8mPC7zpvEsOvyCjEvpaxwzNPfkd0i7VAHel4U3RefXW0dCYBmPM38JDBKoNa58IbOR-2WIawmoBlNGSII81waQYs0B0yodW2wbW5rCQ/s4032/IMG_2053.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq5lBQcnY5c76SnrC3jvf1bPg2GNVc9gToI5GrUNbQ7ipX27Zv87E1LQ_mAEw9fjSDRzdp8VqE067RcKX_WJt8mPC7zpvEsOvyCjEvpaxwzNPfkd0i7VAHel4U3RefXW0dCYBmPM38JDBKoNa58IbOR-2WIawmoBlNGSII81waQYs0B0yodW2wbW5rCQ/s320/IMG_2053.JPG" width="240" /></a><br /></div> <div>I felt fortunate indeed to attend not one but two in-person Pust celebrations this year. The first one was a small at-home gathering I hosted for a couple of friends (and spouses) from Slovenian class. My contribution was the <a href="https://slovenianroots.blogspot.com/2022/02/new-orleans-king-cake-potica-filling.html" target="_blank">Mardi Gras King Cake "pustica" hybrid</a> I had created for my husband's recent birthday. <p>The second was a large outdoor gathering sponsored by the Slovenian Hall in San Francisco. It was a festive affair at a lovely private home in the Oakland Hills, with live music (we were happy to join in) and plenty of food. For that one I contributed the last of the Christmas potica I had stored in the freezer, after the planned trip to gather with family in New York never materialized, thanks to Covid. </p><p>In December, I had baked two varieties of my mostly-traditional holiday potica. My standard walnut-honey potica followed the family recipe with just one small change. I used my KitchenAid stand mixer to make the dough and had not been completely happy with the results. The dough rose even less than usual and the layers seemed a little dense and damp after baking. But the potica seemed to have improved after freezing. I was particularly happy with the way the final loaf (on the left in the top photo, and also below) had turned out. On a whim, I had decided to bake the last loaf in the batch as a double roll in a bread pan, instead of doing my usual free form single roll.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrokpHNGM_46BSGT_sTdM3whIGAkckMohzcODZu3HJcPl9DYmFeDuRusdSPLR1bdY4hwDVCesIP8TTB2OnCmvvcdMH0UtQFXZ4C2zsGMLWvHYhxDbe_8Z-vAAgBfP5ZyKmZIgH5tQMSZF9Fd8M1GU6xpr-4M4PDqbcFSns35zbAc-ACHvVMkC1a3mfdQ/s4032/IMG_2052.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrokpHNGM_46BSGT_sTdM3whIGAkckMohzcODZu3HJcPl9DYmFeDuRusdSPLR1bdY4hwDVCesIP8TTB2OnCmvvcdMH0UtQFXZ4C2zsGMLWvHYhxDbe_8Z-vAAgBfP5ZyKmZIgH5tQMSZF9Fd8M1GU6xpr-4M4PDqbcFSns35zbAc-ACHvVMkC1a3mfdQ/s320/IMG_2052.JPG" width="240" /></a></div><p>The second version (in the top right photo) was definitely an innovation. It was my first successful attempt at using the artisan-style method of cold bulk fermentation to make potica. It was dairy-free. And I added a little apricot to the walnut filling. Recipe to follow! </p><p><br /></p><p><br /></p><p><br /></p></div>Blair K.http://www.blogger.com/profile/14157417541423495396noreply@blogger.com0tag:blogger.com,1999:blog-2197351109161428231.post-89199074585000141402022-02-28T07:01:00.007-08:002022-02-28T11:00:14.105-08:00 New Orleans King Cake + Potica Filling = Pustica, or Mardi Gras Potica! <p> </p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiR0APxSrrmtYSaCu0zNfb9d43mRKUKhGwY-k8TikBxEmaRNJ68I90vLmGYi7ojN0_0e-iQ5IFWzh0pXlr6skQkZOHlr4f39STmiM1l-QIeH0lnzGG6Wkm9b8Z5t3uBning3cbhXqzX0iLvby4HSLsSK577eLOHIIl07sdFdu-8YgTOdAWz2x7xXZ8HXQ=s4032" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiR0APxSrrmtYSaCu0zNfb9d43mRKUKhGwY-k8TikBxEmaRNJ68I90vLmGYi7ojN0_0e-iQ5IFWzh0pXlr6skQkZOHlr4f39STmiM1l-QIeH0lnzGG6Wkm9b8Z5t3uBning3cbhXqzX0iLvby4HSLsSK577eLOHIIl07sdFdu-8YgTOdAWz2x7xXZ8HXQ=s320" width="240" /></a></div><br /><a href="https://1.bp.blogspot.com/-LNnfu6WZ9sA/YCqNKxHwJ5I/AAAAAAAA7wU/o0QsRIAxQzEBQFI1ATq7WVN9a8ESHrOmACLcBGAsYHQ/s2048/IMG_0537.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-LNnfu6WZ9sA/YCqNKxHwJ5I/AAAAAAAA7wU/o0QsRIAxQzEBQFI1ATq7WVN9a8ESHrOmACLcBGAsYHQ/w240-h320/IMG_0537.JPG" width="240" /></a></div><p>What happens when a dedicated potica baker decides to make her first-ever New Orleans <a href="https://www.southernliving.com/holidays-occasions/mardi-gras/king-cake-meaning" target="_blank">Mardi Gras king cake </a>for her husband's birthday? And then he suggests that she take advantage of the leftover walnut potica filling in the freezer. </p><p>Here's what happened last year at our house: We seem to have created the world's first Mardi Gras Potica! One of my friends from Slovenian language class even gave it a new name: Pustica! (To learn more about Pust, the Slovenian version of Mardi Gras, you can read my <a href="https://slovenianroots.blogspot.com/search?q=Pust" target="_blank">Mardi Gras, Slovenian Style post</a>, from the early days of this blog.)</p><p>For many years in my family, we have celebrated a cluster of February birthdays with Mardi Gras king cakes from Louisiana. Last year, because of pandemic shipping challenges, I decided it was time to try a homemade version. I never intended to do something transgressive, although it did occur to me that poticas and king cakes both use what is technically a brioche dough. Once I decided to use the same walnut-sugar cinnamon filling we use in my family's version of potica, I imagined that this homemade king cake might taste a bit like Slovenia's most famous dish.</p><p>But I never imagined how closely that slice of king cake would resemble potica. A rather strange and gaudy potica, with those bands of gold, green, and purple sugar. And with thicker layers of dough than I would normally make. And who ever heard of a potica with confectioners' sugar icing?</p><p><br /></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgeqjN0Q0PFUpiCnY07mkgODxisnTJbBANKU4RsKnxGmGiazw3TVxGqYJvt8FGdC5WEiM5rcjFhMaZ3OmiQYTpqzAyIiByPohvKPOx9RmJPzDrw1gN6lgpcbvqCmBriZGat57YY7_KANI-FLHHA7jJb0xz1vkexYNeuKcrrm_sCIf29ENrmooeLeGhn6A=s4032" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="323" src="https://blogger.googleusercontent.com/img/a/AVvXsEgeqjN0Q0PFUpiCnY07mkgODxisnTJbBANKU4RsKnxGmGiazw3TVxGqYJvt8FGdC5WEiM5rcjFhMaZ3OmiQYTpqzAyIiByPohvKPOx9RmJPzDrw1gN6lgpcbvqCmBriZGat57YY7_KANI-FLHHA7jJb0xz1vkexYNeuKcrrm_sCIf29ENrmooeLeGhn6A=w243-h323" width="243" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">with marzipan filling </td></tr></tbody></table><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgn553usVoUlsw1hkRvNhk0POxmRDj0vGOHYQFGjAU2__nArlUGN9a9B25z2z-5ObAMN_zQiOpDiZWqQGqiEYcrYXY3RjFv3cICxaRA3c7CH2UYeGjv9-ra8Iozx7lv6LAaF93iSgQCnOpF8YgHzzmjHJPPPdvjuUL5KHb18u7DFfQ8loOoX1U1QeQPtw=s4032" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgn553usVoUlsw1hkRvNhk0POxmRDj0vGOHYQFGjAU2__nArlUGN9a9B25z2z-5ObAMN_zQiOpDiZWqQGqiEYcrYXY3RjFv3cICxaRA3c7CH2UYeGjv9-ra8Iozx7lv6LAaF93iSgQCnOpF8YgHzzmjHJPPPdvjuUL5KHb18u7DFfQ8loOoX1U1QeQPtw=w240-h320" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">with walnut filling </td></tr></tbody></table></div><div><br /></div><div><br /></div><div><br /></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><br /><p><br /></p><p><br /></p><p><br /></p><p>But it was good, no doubt about it. So good that I repeated it again this year. This time, at my husband's urging, I tried a marzipan filling. Although it tasted wonderful, it was too thick to spread easily, so for now I would recommend the tried-and-true walnut version. </p><p>One other twist to this unplanned hybrid: For the dough, I wanted to use <a href="http://slovenianroots.blogspot.com/2021/12/no-knead-slovenian-rye-bread-artisan.html" target="_blank">the artisan bread approach</a> I discovered just before lockdown and have been using ever since. I was happy to discover that a blogger named Cynthia had already adapted a challah recipe from the newest edition of "Artisan Bread in Five Minutes a Day" to prepare a very authentic-looking king cake.</p><p>For details, see the recipe below. Or use your own favorite potica recipe and see what happens if you add all those special New Orleans touches. And don't forgot to add that little figure of a baby. Whoever finds it is supposed to bring the king cake to the next party!</p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ov_TZY7zy2E/YDJ8w8TolEI/AAAAAAAA7w0/j45svOQ2EvItZMKxZwYSaY26meP9CkVVwCLcBGAsYHQ/s2048/IMG_0538.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-ov_TZY7zy2E/YDJ8w8TolEI/AAAAAAAA7w0/j45svOQ2EvItZMKxZwYSaY26meP9CkVVwCLcBGAsYHQ/s320/IMG_0538.JPG" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rorReRoAp4A/YDJ8w8kqCzI/AAAAAAAA7w4/CJWqfZLejjY1wWxeWRnOCxrSwEB7tYpQgCLcBGAsYHQ/s2048/IMG_0539.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-rorReRoAp4A/YDJ8w8kqCzI/AAAAAAAA7w4/CJWqfZLejjY1wWxeWRnOCxrSwEB7tYpQgCLcBGAsYHQ/s320/IMG_0539.JPG" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-opfoJFN8A5Q/YDJ8_IE3ySI/AAAAAAAA7xI/5kDvqbI4KIQ16wFQtJ91G6SfXBs_Y3PVACLcBGAsYHQ/s2048/IMG_0545.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-opfoJFN8A5Q/YDJ8_IE3ySI/AAAAAAAA7xI/5kDvqbI4KIQ16wFQtJ91G6SfXBs_Y3PVACLcBGAsYHQ/s320/IMG_0545.JPG" /></a></div><br /><br /><div style="text-align: left;"><u>New Orleans King Cake + Potica Filling: Pustica! </u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">The artisan-style dough I used is adapted from a king cake recipe in Cynthia's blog <a href="https://whatagirleats.com/king-cake/" target="_blank">What a Girl Eats</a>. She describes it as an adaptation of one of the brioche varieties (actually a challah recipe) in the new edition of <i>Artisan Bread in Five Minutes a Day. </i>The walnut-honey filling is from my <a href="https://slovenianroots.blogspot.com/2012/12/potica-step-by-step-guide-to-slovenian.html" target="_blank">family's potica recipe</a>. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Dough</u></div><div style="text-align: left;">1 cup milk, lukewarm</div><div style="text-align: left;">1 package yeast</div><div style="text-align: left;">1-1/2 teaspoons salt </div><div style="text-align: left;">2 large eggs, beaten</div><div style="text-align: left;">1/4 cup honey</div><div style="text-align: left;">1/4 cup butter, melted</div><div style="text-align: left;">3-1/2 cups all purpose flour </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Filling </u></div><div style="text-align: left;">2 cups finely ground walnuts</div><div style="text-align: left;">1/3 cup sugar</div><div style="text-align: left;">1 teaspoons cinnamon</div><div style="text-align: left;">pinch of salt </div><div style="text-align: left;">2 tablespoons melted butter</div><div style="text-align: left;">2-3 tablespoons honey</div><div style="text-align: left;"><br /><u>Icing</u></div><div style="text-align: left;">confectioners' sugar</div><div style="text-align: left;">warm water </div><div style="text-align: left;">vanilla</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Decorations</u></div><div style="text-align: left;">purple, green and gold sugar</div><div style="text-align: left;">King Cake baby (or substitute an almond) </div><div style="text-align: left;"><br /></div><div style="text-align: left;">For the dough: Combine all ingredients except flour in a large bowl or lidded container and mix until well blended. Gradually add flour, mixing by hand until dough forms a soft ball. (Note that dough is not kneaded in this "artisan" approach.) Cover loosely and let rise for 2 hours or until dough doubles in size and then flattens out. Dough can be used right away but will be better if refrigerated for a few hours (or as long as 5 days) before rolling out and filling.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">To roll out: Roll the chilled dough into a 1/4 inch thick rectangle. If you use all the dough, you will have a 12 x 18 inch rectangle--and a very large king cake. The first time I made this, I set aside about a quarter of the dough and rolled the rest into a 9 x 12 inch rectangle. (The remaining dough can be used to make small brioche rolls.) </div><div style="text-align: left;"><br /></div><div style="text-align: left;">To fill and shape: Follow the method described in my family potica recipe: Combine the walnuts, sugar, and cinnamon. Brush the rectangle of dough with melted butter. Sprinkle the walnut mixture on the dough and drizzle with a little honey. Roll up the dough from one of the long sides of the rectangle. Shape the long roll into a circle and join the ends together. Place the round (seam side down) on a greased or parchment-lined baking sheet. Cover and let rise for 45 minutes. Bake at 375 degrees for 35 minutes. Let cool.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">To decorate: When cake is completely cool. spread/drizzle it with a thin confectioners sugar icing and decorate with alternating bands of green, gold and purple sugar. (You can purchase sanding sugar in Mardi Gras colors or make your own with food coloring.) </div><div style="text-align: left;"><br /></div><div style="text-align: left;">For the final traditional touch: After baking, slip a small plastic or ceramic figure of a baby into the cake. Whoever finds the baby is supposed to supply the king cake for the next Mardi Gras party! </div><div style="text-align: left;"><br /></div><p><br /></p><p><br /></p><div style="text-align: left;"><br /></div><p><br /></p>Blair K.http://www.blogger.com/profile/14157417541423495396noreply@blogger.com0tag:blogger.com,1999:blog-2197351109161428231.post-30359046955264028072021-12-25T21:18:00.001-08:002021-12-25T21:18:55.302-08:00Vesel Božič!<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEinxpnJ_rraZDvEyEojH15LlXbuxTCMISE_tbwCSMVL1Sw-6GkqdG2El3itGNqjJOpoKaRI7yX5Bw0AaT33SrgM6-QJYQ7UDJRJHt4JHNViH7kpM82umwfzStOQF9kw-J_JvGpHWWGeLbA0b-s4latvcm995XlRhT8rYVFG9vRN-0_pY4DfdotutKs5OQ=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEinxpnJ_rraZDvEyEojH15LlXbuxTCMISE_tbwCSMVL1Sw-6GkqdG2El3itGNqjJOpoKaRI7yX5Bw0AaT33SrgM6-QJYQ7UDJRJHt4JHNViH7kpM82umwfzStOQF9kw-J_JvGpHWWGeLbA0b-s4latvcm995XlRhT8rYVFG9vRN-0_pY4DfdotutKs5OQ=s320" width="240" /></a></div><br /> <p></p>Blair K.http://www.blogger.com/profile/14157417541423495396noreply@blogger.com0tag:blogger.com,1999:blog-2197351109161428231.post-76437073697406741442021-12-05T21:16:00.005-08:002021-12-06T07:59:40.358-08:00No-Knead Slovenian Rye Bread, Artisan style<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-gku6-pLAkXs/YVxSab4rtWI/AAAAAAAA73U/7OLfeT3ejto02MdiLMh_eDxH9u5vyiD-ACLcBGAsYHQ/s2048/fullsizeoutput_249c.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1794" height="320" src="https://1.bp.blogspot.com/-gku6-pLAkXs/YVxSab4rtWI/AAAAAAAA73U/7OLfeT3ejto02MdiLMh_eDxH9u5vyiD-ACLcBGAsYHQ/w219-h320/fullsizeoutput_249c.jpeg" width="219" /></a></div><a href="https://1.bp.blogspot.com/-1NPf1KEs6xc/YVxSLfy3veI/AAAAAAAA73Q/i2dQsBZJ7wUIxiA4AGXcwpL1OlZcsydVgCLcBGAsYHQ/s2048/fullsizeoutput_24b1.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1361" data-original-width="2048" height="213" src="https://1.bp.blogspot.com/-1NPf1KEs6xc/YVxSLfy3veI/AAAAAAAA73Q/i2dQsBZJ7wUIxiA4AGXcwpL1OlZcsydVgCLcBGAsYHQ/s320/fullsizeoutput_24b1.jpeg" width="320" /></a></div><p>This feels like a good time to share this overdue rye bread recipe. Thanks to my procrastination, it now coincides with an important cooking anniversary. Two years ago at this time, I discovered a popular artisan bread-making method that quickly became a pandemic mainstay and eventually crept into my Slovenian baking, including this recipe. </p><p>It was December 2019, during our last pre-pandemic holiday season. I wandered into a Christmas market sponsored by a local senior center and left with an intriguing cookbook called "Artisan Pizza and Flatbread in Five Minutes a Day." This was my introduction to the popular "Artisan Bread in 5" approach developed by Jeff Hertzberg and Zoë François in their ever-expanding collection of cookbooks and websites. Their <a href="https://artisanbreadinfive.com/2013/10/22/the-new-artisan-bread-in-five-minutes-a-day-is-launched-back-to-basics-updated/" target="_blank">master recipe</a> for bread is a good place to start for anyone unfamiliar with their approach, which is based on bulk cold fermentation of a very soft dough that does not require kneading. </p><p>The recipe below is something of a hybrid. The foundation is a recipe from the 1950s cookbook published by the Progressive Slovene Women of America, who called it Quick Rye Bread--or rženi kruh na hitro, which translates as "rye bread in a hurry." </p><p>That vintage recipe felt surprisingly contemporary. For one thing, it called for a mix of rye, whole wheat and white flour, with the whole grains predominating. And the proportions in the recipe, including the flour/liquid balance, seemed identical to the new artisan breads I had been making. The only real difference (aside from the use of cake yeast in the older recipe) is that the artisan method recommends refrigerating the dough for at least two hours, and sometimes as long as two weeks, before baking. Along with the convenience of always having a supply of yeast dough on hand, the extended cold storage encourages the development of a more complex, fermented dough that comes to resemble sourdough.</p><p>So I decided to apply the artisan method to that older Slovenian American recipe. I refrigerated the dough for the minimum time suggested by the artisan people, because I wanted to have the bread ready by dinnertime. In theory, the dough could have been refrigerated for up to five days. Without whole grains, refrigerated dough can be safely stored for as long as two weeks, according to Hertzberg and François, so long as it is free of eggs or dairy products.</p><p>The bread was a success. It was flavorful and a little spongy, with none of the dense heaviness that whole grain breads sometimes have. It also made excellent toast. The next time, I might save half the dough for later to see how the flavor changes with longer storage. A sprinkle of caraway seeds would also add a nice touch. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-JOY_HDRvCQY/YVxTGdqeCqI/AAAAAAAA73g/6kP4CwbR2QwwIYHQW-6lVBzVYeDax36HwCLcBGAsYHQ/s2048/IMG_1442.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-JOY_HDRvCQY/YVxTGdqeCqI/AAAAAAAA73g/6kP4CwbR2QwwIYHQW-6lVBzVYeDax36HwCLcBGAsYHQ/s320/IMG_1442.JPG" width="320" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>No-Knead Slovenian Rye Bread</u></div><div style="text-align: left;"><u><br /></u></div><div style="text-align: left;">2 cups milk, warmed </div><div style="text-align: left;">1 tablespoon butter</div><div style="text-align: left;">1 tablespoon yeast</div><div style="text-align: left;">2 tablespoons sugar (I used brown)</div><div style="text-align: left;">1 and 1/2 teaspoons salt </div><div style="text-align: left;">1 cup white flour</div><div style="text-align: left;">1 cup whole wheat flour</div><div style="text-align: left;">2 cups rye flour </div><p>Combine yeast, salt and sugar in a large bowl or container. Heat milk and butter and cool to lukewarm. Add to the large container and stir well. Combine the flours, add to the liquid ingredients, and stir until blended into a loose dough. Cover loosely and let rise for 2 hours at room temperature. Although the dough can be used at this point, it is easier to handle (and more flavorful) if it is refrigerated for at least 2 hours. When ready to bake, divide the dough into two small oiled loaf pans. (Or, if you prefer, save half the dough for up to five days and bake later.) Let the dough rise until doubled and bake at 375 degrees for 45 minutes to an hour. Remove from pan(s) and let cool before slicing.</p><p><br /></p>Blair K.http://www.blogger.com/profile/14157417541423495396noreply@blogger.com0tag:blogger.com,1999:blog-2197351109161428231.post-36725695531532990122021-10-17T08:17:00.006-07:002021-10-17T17:24:19.727-07:00No More Mushy Buckwheat! (The secret is oven-toasting)<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-l3Mv-pWXBA0/XzVBkvuX41I/AAAAAAAA7d8/Q1SswwEC_fUT0IVezoZkZVfHfJmT6keTgCLcBGAsYHQ/s1600/fullsizeoutput_204a.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mRvTIWNCH6Q/YWwxHtj0FGI/AAAAAAAA73s/ubmUmjHCGaUshfQ_VNJxaZZerN-M-9-LwCLcBGAsYHQ/s2048/IMG_8923.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-mRvTIWNCH6Q/YWwxHtj0FGI/AAAAAAAA73s/ubmUmjHCGaUshfQ_VNJxaZZerN-M-9-LwCLcBGAsYHQ/s320/IMG_8923.JPG" width="240" /></a></div><a href="https://1.bp.blogspot.com/-3iHS3eX2nag/YWwxH1vf9HI/AAAAAAAA73w/xIrhj0rV1k8mXsNQmyeLFRFbsMXUoPxiQCLcBGAsYHQ/s2048/fullsizeoutput_204b.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-3iHS3eX2nag/YWwxH1vf9HI/AAAAAAAA73w/xIrhj0rV1k8mXsNQmyeLFRFbsMXUoPxiQCLcBGAsYHQ/s320/fullsizeoutput_204b.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Before moving on to the Slovenian rye bread I promised in my last post, I wanted to present this somewhat overdue public service announcement that kasha lovers will appreciate.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I have discovered the key to perfectly textured buckwheat: Oven-toasting.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Avoiding mushiness is especially important when you are using it in a salad. Like <a href="http://slovenianroots.blogspot.com/2012/08/kasha-mediterranian-smoking-slovenian.html" target="_blank">kasha mediterranean</a>, the Slovenian-style adaptation of a popular warm-weather salad that I learned to make from a friend.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Unfortunately, my first pandemic attempt at making this familiar favorite was disappointing, because the kasha was extremely mushy. I had found an online bulk source and wondered if I should have toasted it in a skillet first, as I had sometimes done in the past. Or perhaps I needed to use a different proportion of water. Or a different cooking method.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">So I did a little online research before my next attempt and I came up with a method that always seems to work. I also discovered that oven-toasted buckwheat has more uses than I realized. Those crunchy little kernels are almost like popcorn! They can be added to granola or used as an ice cream topping. </div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u>Oven-Toasted Buckwheat</u></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-48AK8fZ41QU/YWy-fH9SvhI/AAAAAAAA74M/wz4dl6yqspMDouOAP1j6yKlP_UDwdl_6gCLcBGAsYHQ/s2048/IMG_8900.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-48AK8fZ41QU/YWy-fH9SvhI/AAAAAAAA74M/wz4dl6yqspMDouOAP1j6yKlP_UDwdl_6gCLcBGAsYHQ/s320/IMG_8900.JPG" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div>Rinse whole buckwheat kernels well in water and drain. Mix with a little oil (about a tablespoon per cup) and spread out in a thin layer on a parchment-lined pan with sides. Bake at 350 degrees for a half hour. Let cool. </div><div><br /></div><div>To cook: Use a 2:1 ratio of water to buckwheat. Bring salted water to a boil in a large pot and slowly add toasted buckwheat. Cover and reduce heat to simmer. Let simmer for about 15 minutes and check for doneness. When done, drain off any excess water and let the buckwheat cool uncovered. If using cold (ie, in a salad) remove to a large shallow bowl and spread out to completely cool before adding other ingredients. <br /><br /><br /><br /><br /><br /><br />
<br /><br /></div>Blair K.http://www.blogger.com/profile/14157417541423495396noreply@blogger.com0tag:blogger.com,1999:blog-2197351109161428231.post-40875873760931125652021-09-21T13:53:00.003-07:002021-09-21T21:06:10.610-07:00Quick Little Rye Honey Cakes <div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-cTLwY6U7ECc/YUpF3wUr8gI/AAAAAAAA73A/p0pVo4M1OlYbRZYpEzBepsUT415zhPPKQCLcBGAsYHQ/s2048/fullsizeoutput_24a9.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-cTLwY6U7ECc/YUpF3wUr8gI/AAAAAAAA73A/p0pVo4M1OlYbRZYpEzBepsUT415zhPPKQCLcBGAsYHQ/s320/fullsizeoutput_24a9.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div style="text-align: left;"><span style="color: #333333;"><span style="background-color: white; font-size: 14.85px;">This is the longest I have ever gone without posting in this blog. Five months since the last one.</span></span></div><div style="text-align: left;"><span style="color: #333333;"><span style="background-color: white; font-size: 14.85px;"><br /></span></span></div><div style="text-align: left;"><span style="color: #333333;"><span style="background-color: white; font-size: 14.85px;">So what's the problem? General pandemic malaise? A dearth of cooking adventures? Not at all.</span></span></div><div style="text-align: left;"><span style="color: #333333;"><span style="background-color: white; font-size: 14.85px;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #333333; font-size: 14.85px;">I have been doing plenty of cooking, both old favorites and new discoveries. I bake almost all our bread. There is always homemade gelato or frozen yogurt in the freezer. I have even drafted a half dozen posts in these last months that are waiting to be published.</span></div><div style="text-align: left;"><span style="color: #333333;"><span style="background-color: white; font-size: 14.85px;"><br /></span></span></div><div style="text-align: left;"><span style="color: #333333;"><span style="background-color: white; font-size: 14.85px;">I have hesitated because very few of my new recipes qualify as strictly Slovenian. I could argue that they are in the Slovenian spirit. But maybe I'll forget about the excuses and just start sharing some recipes again, beginning with this one.</span></span></div><div style="text-align: left;"><span style="background-color: white; color: #333333; font-size: 14.85px;"><br /></span></div><div style="text-align: left;"><span style="background-color: white; color: #333333; font-size: 14.85px;">This is an update on a last-minute Rosh Hashanah sweet I developed two years ago, in the fall of 2019. I called it </span><a href="http://slovenianroots.blogspot.com/2019/10/little-honey-cakes-for-harried.html" style="font-size: 14.85px;" target="_blank">Honey Cake for the Harried</a><span style="background-color: white; color: #333333; font-size: 14.85px;">. At the time, I was feeling pressured because we had just gotten through a power outage and were preparing for a trip to Slovenia. (Remember those pre-pandemic days?) I love traditional Jewish honey cake but I needed to find a shortcut.</span></div><div style="text-align: left;"><span style="color: #333333;"><span style="background-color: white; font-size: 14.85px;"><br /></span></span></div><div style="text-align: left;"><span style="color: #333333;"><span style="background-color: white; font-size: 14.85px;">So I decided to take a chance on that microwave mug cake craze that until then I had dismissed as a silly fad. I added some traditional touches to a very plain honey-flavored mug cake recipe and was pleasantly surprised at the result. A little pale and mild, but a decent substitute for the real thing. </span></span></div><div style="text-align: left;"><span style="color: #333333;"><span style="background-color: white; font-size: 14.85px;"><br /></span></span></div><div style="text-align: left;"><span style="color: #333333;"><span style="background-color: white; font-size: 14.85px;">This year I came back to that recipe and and tinkered a little more: The biggest change: Instead of white flour I used rye, which is very much within the Jewish tradition. (And also pretty Slovenian, I would argue!) I also upped the spices and added some walnuts on top.</span></span></div><div style="text-align: left;"><span style="color: #333333;"><span style="background-color: white; font-size: 14.85px;"><br /></span></span></div><div style="text-align: left;"><span style="color: #333333;"><span style="background-color: white; font-size: 14.85px;">The result: Even better than last year.The flavor and color were richer and deeper, thanks to the rye flour. And the walnuts added a nice traditional touch. </span></span></div><div style="text-align: left;"><span style="color: #333333;"><span style="background-color: white; font-size: 14.85px;"><br /></span></span></div><div style="text-align: left;"><span style="color: #333333;"><span style="background-color: white; font-size: 14.85px;">Next up: Another rye recipe. And this one is fully Slovenian! </span></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="color: #333333;"><span style="background-color: white; font-size: 14.85px;"><br /></span></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Zl5u_GQWZmU/YUpGHFGbsjI/AAAAAAAA73E/B-P9QNXXvwIN-GxdjQj_447qGKkMQtJrQCLcBGAsYHQ/s2048/fullsizeoutput_24a8.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1747" data-original-width="2048" height="273" src="https://1.bp.blogspot.com/-Zl5u_GQWZmU/YUpGHFGbsjI/AAAAAAAA73E/B-P9QNXXvwIN-GxdjQj_447qGKkMQtJrQCLcBGAsYHQ/s320/fullsizeoutput_24a8.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div><div style="text-align: left;"><u>Quick Little Rye Honey Cakes</u> (made in the microwave)</div><div style="text-align: left;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;"><br /></span></div><div style="text-align: left;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">2 tablespoons butter</span></div><div style="text-align: left;"><span style="background-color: white; color: #333333; font-size: 14.85px;">2 tablespoons honey</span></div><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">1 large egg</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">1/4 teaspoon vanilla</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">3 tablespoons dark brown sugar</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">5 tablespoons rye flour</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">1/4 teaspoon baking powder</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">1/4 teaspoon each cinnamon and ginger</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">2 pinches cloves or allspice</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">pinch of salt</span><div>a few broken walnuts for top</div><div><div><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">In a small dish, melt butter in microwave. Add honey and beat with a fork. Add egg, brown sugar, and vanilla and mix well. Scoop flour into a measuring cup and mix in baking powder and spices. </span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">Add dry ingredients to the wet ingredients and mix until smooth.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">Pour batter into two lightly greased ramekins and sprinkle a few walnut pieces on top. Cover with parchment paper. Microwave for 90 seconds and check cakes. If not yet firm, microwave for 10 seconds more and check again. Repeat if necessary. Let cool on a rack and unmold. </span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;" /></div></div>Blair K.http://www.blogger.com/profile/14157417541423495396noreply@blogger.com0tag:blogger.com,1999:blog-2197351109161428231.post-35931523399570456962021-04-20T14:38:00.002-07:002021-07-15T07:14:20.414-07:00A Few New Twists on Onion Skin Eggs for Easter and Passover<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-arN9DUD8oa4/YH9JZ2FjGZI/AAAAAAAA7zQ/6gFYOa8q_H4buTUO2gF4O6vOmFzN3hHGgCLcBGAsYHQ/s2048/boilbefore.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-arN9DUD8oa4/YH9JZ2FjGZI/AAAAAAAA7zQ/6gFYOa8q_H4buTUO2gF4O6vOmFzN3hHGgCLcBGAsYHQ/s320/boilbefore.jpg" /></a></div><br /></div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-APafwHhcDYM/YGnU5_Tdj6I/AAAAAAAA7yg/sA83b-KKZR4FlXnhRrS7SRsBG7yr2WEzwCLcBGAsYHQ/s2048/IMG_0728.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-APafwHhcDYM/YGnU5_Tdj6I/AAAAAAAA7yg/sA83b-KKZR4FlXnhRrS7SRsBG7yr2WEzwCLcBGAsYHQ/s320/IMG_0728.JPG" /></a><br /></div><br /><br />Onion skins at last! <p></p><p>I couldn't believe my luck. <a href="https://slovenianroots.blogspot.com/2020/04/cooking-in-confinement-eggs-to-welcome.html" target="_blank">Last year</a>, I had to improvise, since we were having our groceries delivered, and there was no way to get a whole bag of onion skins. </p><p>But these year, now that I was vaccinated, I was starting to venture into local grocery stores. And in one small market, just as I walked in I discovered a man unloading a crate of onions, pulling off the skins, and placing the onions in a bin.</p><p>He was happy to oblige me with a small bag of the discards.</p><p>What a treasure in pandemic times! </p><p>I did my usual thing. I simmered the eggs for about three hours with a bunch of onion skins in water, salt and pepper, a chopped up clove of garlic (a new touch this time), and a little olive oil on top. </p><p>The project was on a smaller scale this year--and it was simplified. Just a half dozen eggs, and without the added decorative touches provided by those little leaves attached to the eggs with nylon. Call in pandemic burnout, but I just didn't have the time or energy.</p><p>That clove of garlic wasn't the only change. At my husband's suggestion, after simmering the eggs for about three hours and letting them cool off, I let them sit in the water overnight in the the fridge.The result was the deepest color yet. </p><p>The other change? I found a new use for hard-cooked eggs that are getting a little bit old. But that will have to wait for my next post! </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kW83DyrHvds/YH9LntXHz5I/AAAAAAAA7zY/q10X8rmDoTE1hEYYcv9ykgXHLO-OuwPYQCLcBGAsYHQ/s2048/sederplate.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="295" src="https://1.bp.blogspot.com/-kW83DyrHvds/YH9LntXHz5I/AAAAAAAA7zY/q10X8rmDoTE1hEYYcv9ykgXHLO-OuwPYQCLcBGAsYHQ/w239-h295/sederplate.jpg" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-8zS5ALnGFDI/YH9MYPl68iI/AAAAAAAA7zo/zUnvqC-qGNsY6G4iuivNVh6E7Dd6LUY2QCLcBGAsYHQ/s2048/63924092430__86AEA65C-75E5-4EF0-A4B8-610E7CBF11AE.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="277" src="https://1.bp.blogspot.com/-8zS5ALnGFDI/YH9MYPl68iI/AAAAAAAA7zo/zUnvqC-qGNsY6G4iuivNVh6E7Dd6LUY2QCLcBGAsYHQ/w231-h277/63924092430__86AEA65C-75E5-4EF0-A4B8-610E7CBF11AE.JPG" width="231" /></a></div> <br /> <br /><p></p><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><br /><br /> <p></p>Blair K.http://www.blogger.com/profile/14157417541423495396noreply@blogger.com0tag:blogger.com,1999:blog-2197351109161428231.post-44455455113732720932021-03-28T21:25:00.009-07:002021-07-15T07:17:05.951-07:00New Twists on Old Favorites: Jota with Sweet Potatoes and Balkan Cornbread with a Lift! <p></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-lI1QzQAdFXw/YGFP9i7sPyI/AAAAAAAA7yM/lxuofzf4YG8IFmhpe5NX1gm_5DTL0aKgACPcBGAYYCw/s2048/IMG_0384.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-lI1QzQAdFXw/YGFP9i7sPyI/AAAAAAAA7yM/lxuofzf4YG8IFmhpe5NX1gm_5DTL0aKgACPcBGAYYCw/s320/IMG_0384.JPG" width="320" /></a><div class="separator" style="clear: both; text-align: center;"><br /></div></div><p>Where has the time gone? </p><p>My last post was a Christmas greeting back in December: The familiar gnome with a plate of potica and medenjaki. I had made those tasty spice cookies a little differently this year and had planned to follow up with the recipe. And now it is almost April. Funny how the same thing happened last year, right after our first pandemic Christmas, when I seemed to run out of blogging steam for three months. </p><p>No excuses, except to say that living and cooking through a pandemic is a new experience for all of us. </p><p>Now I have some catching up to do!</p><p>So here is a tasty dinner I made in early January. Two dependable favorites with a few new twists that worked out well. </p><p>Jota, Slovenia's traditional bean-and-sauerkraut stew, has become one of our favorite comfort foods, especially after I arrived at my <a href="https://slovenianroots.blogspot.com/2020/08/the-new-improved-jota-with-or-without.html" target="_blank">new and improved version</a>. We had almost everything on hand--including some garlic sausage (made with chicken, our preference) and homemade sauerkraut, courtesy of my husband. We were missing just one ingredient: Potatoes. Unless you count sweet potatoes. Which I did.</p><p>My husband had his doubts, but those sweet potatoes turned out to be more than just a good substitute. They added a touch of sweetness and color that provided a whole new dimension to the dish. </p><p> </p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-CQWCN7-yyy8/YGFKfd3NvhI/AAAAAAAA7yA/yN6hwkXrb2o6qaIaU2MHDPGCjT2vABojQCLcBGAsYHQ/s2048/IMG_0387.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-CQWCN7-yyy8/YGFKfd3NvhI/AAAAAAAA7yA/yN6hwkXrb2o6qaIaU2MHDPGCjT2vABojQCLcBGAsYHQ/s320/IMG_0387.JPG" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I figured my <a href="https://slovenianroots.blogspot.com/2015/11/never-fail-balkan-cornbread.html" target="_blank">Never- Fail Balkan Cornbread</a> would make a nice accompaniment. It is normally made without leavening, but I wanted to try an intriguing Christmas gift one of our kids had sent: a can of Magic Baking Powder (yes, that is the name!), made in Canada and aluminum-free. I figured a teaspoon couldn't hurt. And why not add a half teaspoon of sweet paprika? We were a little low on yogurt, so I had to stretch it with some milk, which resulted in a looser batter than usual. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I'll admit it: I was a little worried about that cornbread. But it turned out to be the lightest and moistest version yet! </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-h34KFm2OtQE/YGFRxQqssPI/AAAAAAAA7yQ/QTQM39p_6hkqUKmIY9D26RyuiybVN-v7wCLcBGAsYHQ/s2048/IMG_0386.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-h34KFm2OtQE/YGFRxQqssPI/AAAAAAAA7yQ/QTQM39p_6hkqUKmIY9D26RyuiybVN-v7wCLcBGAsYHQ/s320/IMG_0386.JPG" /></a></div><br /><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><p></p>Blair K.http://www.blogger.com/profile/14157417541423495396noreply@blogger.com0tag:blogger.com,1999:blog-2197351109161428231.post-6536182840896814512020-12-26T11:15:00.005-08:002021-03-28T21:36:42.169-07:00Vesel Božič! Merry Christmas! <p> </p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-yI_zkioQF3Q/X-eOKN0I3zI/AAAAAAAA7vg/8WoQxHV9HrAhp0WI1D303W10nSKBxpjwACLcBGAsYHQ/s2048/fullsizeoutput_2277.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-yI_zkioQF3Q/X-eOKN0I3zI/AAAAAAAA7vg/8WoQxHV9HrAhp0WI1D303W10nSKBxpjwACLcBGAsYHQ/s320/fullsizeoutput_2277.jpeg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">Medenjaki and Potica</div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"> </span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><p></p><div><br /></div>Blair K.http://www.blogger.com/profile/14157417541423495396noreply@blogger.com0tag:blogger.com,1999:blog-2197351109161428231.post-66637776060721309572020-12-21T07:59:00.006-08:002020-12-21T09:26:17.452-08:00Pisani Kruh, with a touch of American Anadama Bread <div><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6cDQpRtPxhU/X9ziOlBV2-I/AAAAAAAA7u4/_87hC2Vm3JMbcDRUmK48PHXWjLYVmG21ACLcBGAsYHQ/s2048/IMG_0112.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-6cDQpRtPxhU/X9ziOlBV2-I/AAAAAAAA7u4/_87hC2Vm3JMbcDRUmK48PHXWjLYVmG21ACLcBGAsYHQ/s320/IMG_0112.JPG" /></a><a href="https://1.bp.blogspot.com/-1-Ycog9_kc4/X9zDULAEziI/AAAAAAAA7uY/0ejMMVxklns41cknyzZufvpxCobJ4jLtwCLcBGAsYHQ/s2048/IMG_0153.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-1-Ycog9_kc4/X9zDULAEziI/AAAAAAAA7uY/0ejMMVxklns41cknyzZufvpxCobJ4jLtwCLcBGAsYHQ/s320/IMG_0153.JPG" /></a></div><br /></div><div><br /></div><div>A few weeks ago, I had an urge to make <a href="http://slovenianroots.blogspot.com/2016/07/the-poor-mans-potica-pisani-kruh.html" target="_blank">pisani kruh</a> again. It had been a few years since I last baked the spiraled loaf that is supposed look like a potica, even though it tastes exactly like what it is: a savory multigrain yeast bread. </div><div><br /></div><div>Slovenian cooking authority Janez Bogataj wrote the point was to "create an air of festive abundance" even during hard times, when the more costly ingredients that go into potica might be in short supply. (I have always suspected the recipe was a little bit of a culinary joke as well!)</div><div><br /></div><div>I had plenty of white flour and cornmeal on hand. But I had just used up the last of the buckwheat flour. So I needed to find another way to create the dark layer that is supposed to resemble the traditional walnut filling in potica.</div><div><br /></div><div>In the spirit of making do with whatever is at hand, I turned to the batch of cold-fermented artisan bread dough I had waiting in the fridge. I had already used part of it to make a nice loaf of the New England specialty called Anadama bread. The loaf was tasty and had a satisfying brown color, thanks to the generous use of molasses. </div><div><br /></div><div> <div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-yfwuSuUcJWo/X9zTgwLQVZI/AAAAAAAA7uk/GczjKSSWZuA8nmH5Vr3QA3ldH2PaymaEACLcBGAsYHQ/s2048/IMG_0080.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-yfwuSuUcJWo/X9zTgwLQVZI/AAAAAAAA7uk/GczjKSSWZuA8nmH5Vr3QA3ldH2PaymaEACLcBGAsYHQ/w240-h320/IMG_0080.JPG" width="240" /></a></div><div style="text-align: center;">Anadama Bread</div><div style="text-align: center;"><br /></div><div style="text-align: left;"><div>I realized it might be a little redundant to use the Anadama dough in pisani kruh, because it also includes some cornmeal. But my bigger concern was that the artisan bread approach (which involves bulk cold fermentation) utilizes a wet, unkneaded dough that might be difficult to roll into a layer. </div><div><br /></div><div>But it worked out just fine. I used some extra flour to roll out the sticky Anadama dough and then patted it onto the rectangle of white dough, before adding the final yellow corn layer and rolling it all up. </div></div><div style="text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-pygBj4s6-Jw/X9zkZ7_wYlI/AAAAAAAA7vE/AKxLa3I-PE06wdbDK85l2gSdW_rjVq9AwCLcBGAsYHQ/s2048/IMG_0102.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-pygBj4s6-Jw/X9zkZ7_wYlI/AAAAAAAA7vE/AKxLa3I-PE06wdbDK85l2gSdW_rjVq9AwCLcBGAsYHQ/s320/IMG_0102.JPG" /></a></div><div style="text-align: center;">Pisani kruh, ready to roll up</div><div><br /></div><div>There are several charming stories about the origins of Academa bread, an old-fashioned regional specialty from New England. Some sources suggest the roots are Native American. Others say it was the creation of a sea captain, who became impatient when his wife Anna served him nothing but cornmeal mush and molasses for breakfast. One day he grew so frustrated that he decided to mix in some yeast and white flour, muttering "Anna, damn her!" as he kneaded away at his new bread creation. </div><div><br /></div><div>The recipe below is a very brief introduction to the <a href="https://artisanbreadinfive.com" target="_blank">"Artisan Bread in Five Minutes a Day"</a> approach of Jeff Hertzberg and Zoë François. I will be writing more about this in a future post. </div><div><br /></div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZGsg7pHpYkw/X9zTg69IU7I/AAAAAAAA7uo/ZoY1DHX2W7wgzwxUiQMN3AsLriLgazxawCLcBGAsYHQ/s2048/IMG_0077.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-ZGsg7pHpYkw/X9zTg69IU7I/AAAAAAAA7uo/ZoY1DHX2W7wgzwxUiQMN3AsLriLgazxawCLcBGAsYHQ/s320/IMG_0077.JPG" width="320" /></a></div></div><div> </div><div><u>Anadama Bread</u></div><div><br /></div><div>(Adapted from <a href="https://www.motherearthnews.com/real-food/corn-bread-recipe-zmaz09djzraw" target="_blank">"Healthy Bread in Five Minutes a Day</a>")</div><div><u><br /></u></div><div>3/4 cup cornmeal</div><div>1-1/4 cups whole wheat flour</div><div>1-1/2 cup white (AP) flour</div><div>2 Tablespoons vital wheat gluten (or substitute extra white flour)</div><div>1 package instant dry yeast (2-1/2 teaspoons)</div><div>1-1/2 teaspoons salt</div><div>1-3/4 cups warm water (or less, if not using the "Artisan" approach; see below)</div><div>4 tablespoons molasses</div><div><br /></div><div>Mix the dry ingredients together in a large bowl. Mix the warm water and molasses and stir into the flour mixture until well combined, using a spoon, your hands, or a stand mixer. </div><div><br /></div><div>If using the artisan bread approach: This is a intended to be a wet dough that is never kneaded or punched down. It is allowed to rise, loosely covered, for 2 hours and then refrigerated (loosely covered) for up to a week. A portion of dough is removed as needed, gently shaped into a round, and baked at 450 degrees for about 30 minutes. To get a crisp crust, the authors recommend placing the loaf on a hot baking stone and creating steam with a pan of hot water at the bottom of the oven. </div><div><br /></div><div>If you want to use more conventional methods: Reduce the water so that the dough will be stiffer and can be lightly kneaded. Then follow the usual approach (let rise, shape, rise, and bake.) </div><div><br /></div><div>This quantity of dough will make two 1 pound loaves. Half this quantity will be sufficient to use as the dark layer in my <a href="http://slovenianroots.blogspot.com/2016/07/the-poor-mans-potica-pisani-kruh.html" target="_blank">pisani kruh </a>recipe. </div><div><br /></div><div><div><br /></div><div><br /></div></div><div><br /></div><div><br /></div>Blair K.http://www.blogger.com/profile/14157417541423495396noreply@blogger.com0tag:blogger.com,1999:blog-2197351109161428231.post-73106462000442288752020-11-12T13:12:00.004-08:002020-11-13T05:47:20.731-08:00Making-Do Mineštra (Minestrone, Pandemic-style) <br />
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It was late summer, about a month after I had made that tasty jota, when I rediscovered another Slovenian soup/stew. <div><br /></div><div>My husband was feeling at a loss about what to make for dinner. He reported we had some spicy chicken garlic sausage on hand, along with a head of cabbage. And some zucchini that needed to be used soon. It would be easy enough to just make the sausage with cabbage and serve some zucchini on the side, but that didn't seem to inspire him.<br /><br />"I bet I can figure something out," I offered. I had a feeling there was some Slovenian dish I had made once or twice with those ingredients and started browsing the recipe list on this blog.<br /><br />And there it was, Slovenian minestrone. <br /><br />How did I forget how satisfying this simple dish is?<br /><br />
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<br />It was one of the dishes I discovered in 2012, my year of Slovenian cooking. I made it again the following year, when I did more research and discovered how many variations there are: With beans and without, with pasta or rice, and a variety of meat choices (including none at all). That <a href="http://slovenianroots.blogspot.com/2013/02/slovenian-dinner-week-45-minestrone.html" target="_blank">second version</a> was even better than the first. But I realized there was nothing fixed about the recipe, especially when it came to the veggie possibilities.<br />
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Even working from our more limited pantry, I discovered that we had most of the ingredients I had used that last time. In fact, they had become our pandemic staples: Sausage, usually chicken or turkey versions. Dried beans and canned tomatoes. Pasta. Onions, garlic, cabbage, carrots, and parsley. Luckily, we happened to have a few potatoes this week. But no leeks, peas or celery root, those interesting additions from last time. We did have regular celery--and some zucchini to add. No parsley for a final garnish. But we did have plenty of white wine, for drinking as well as for cooking<br />
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I was all set to make the minestrone myself. But then I figured this might be a good time to deputize my husband, since he seemed more in need of a project. So I printed up the recipe from the last time--and was surprised to realize that salt and pepper had been the only seasonings. I suggested he might want to add some marjoram. He agreed, and he also decided to cook the beans with some bay leaves.<br />
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As I suspected, this improvised version was delicious. I was reminded once again that beans you cook yourself taste better, although the canned variety is a perfectly acceptable option. Like most soups and stews, the minestrone tasted better on the second and third days. It was a hearty and sustaining choice as we headed into our sixth month of sheltering in place.<br />
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<u>Mineštra, pandemic style</u></div>
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2 tablespoons olive oil</div>
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1/2 large onion, chopped</div>
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<strike>1 large leek, sliced</strike> But it works fine to omit!</div>
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1-2 large cloves garlic, chopped</div>
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1/2 head cabbage (green this time), sliced</div>
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1 large carrot, sliced</div>
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1 medium potato, unpeeled, cubed</div>
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1 celery root, peeled and cubed--or 2-3 stalks of celery, sliced</div>
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1 large zucchini, cubed (A nice addition this time!) </div>
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1/4 cup fresh parsley, minced (if you have it!) </div>
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1 cup chopped tomatoes with juice</div>
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10 oz (4 or 5) smoked chicken garlic sausages, sliced </div>
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2 quarts water</div>
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<strike>1 c. peas, frozen or fresh</strike> But it works fine to omit! </div>
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1/2 cup small dried pasta</div>
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<strike>1 can borlotti beans</strike> 1-1/2 cup cooked red beans, prepared with bay leaves</div>
<div class="separator" style="clear: both;">1-2 teaspoons salt </div>
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freshly ground pepper</div>
<div class="separator" style="clear: both;">1 teaspoon marjoram </div>
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white wine to taste</div><div class="separator" style="clear: both;"><br /></div>
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shaved parmesan for garnish</div>
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parsley for garnish (if you have it!)</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">If you are using dried beans, prepare them in advance and set aside. Prepare the other vegetables. If you use a leek, be careful to cut and soak the bulb to remove any grit before slicing.</span></div><div class="separator" style="clear: both;"><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">Heat olive oil in a large Dutch oven. Add the onion and garlic and brown. Add leek, cabbage and sausage and brown. Add the remaining vegetables (except for the beans), seasonings, and water. Cover and simmer. Taste and adjust seasoning. Toward the end, add pasta and prepared beans and continue simmering for a half hour. If desired, add some white wine. Serve with grated parmesan cheese and parsley for garnish. </span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div>
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<br /></div>Blair K.http://www.blogger.com/profile/14157417541423495396noreply@blogger.com0tag:blogger.com,1999:blog-2197351109161428231.post-25715596833331746382020-08-17T15:49:00.006-07:002020-11-12T14:18:36.793-08:00The New improved Jota (Bean and Sauerkraut Stew), with vegan option<div class="separator" style="clear: both; text-align: center;">
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I first tried to make jota in early 2012. That was the year I took my deep dive into Slovenian cooking. I had never heard of this iconic bean and sauerkraut stew and I was eager to experiment. The <a href="http://slovenianroots.blogspot.com/2012/03/slovenian-dinner-week-6-traditional.html" target="_blank">version</a> I made was pleasant but mild. And very white: sauerkraut, small white beans, white potatoes, and a dollop of yogurt. The monochromatic color scheme was broken only by the sprinkle of parsley on top. I never got around to trying it again.<br />
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<tr><td class="tr-caption" style="text-align: center;">Jota, with white beans, 2012</td></tr>
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Now, eight years later, I have made jota for the second time. And I am a believer! It was wonderful. Comforting and zesty. It was a success mostly due to the limitations created by cooking in confinement.<br />
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The first big difference: <a href="https://slovenianroots.blogspot.com/2020/08/pasta-fizol-with-apache-beans.html" target="_blank">Apache beans</a>, which I had recently discovered work well as a substitute for borlotti or Roman beans in pašta fižol. In fact, if it weren't for that big bag of dried beans sitting in the pantry, I probably wouldn't have given jota another chance. I don't know what made the difference, the switch from white to red beans, or the fact that the beans were cooked from scratch this time. Probably both!<br />
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<tr><td class="tr-caption" style="text-align: center;">Apache Beans<br /><br /></td></tr>
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Another challenge: Jota is traditionally cooked with bits of bacon (my choice last time) or smoked meat. Although we did have some smoked sausage on hand, it was a Louisiana-style andouille. I was concerned that the assertive Cajun spices would overwhelm the more subtle Slovenian-ness of this traditional dish, so I decided to make the sausage separately and serve it on the side.<br />
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Oh-oh! Without really planning to, I had backed into making vegan jota! Now I was really facing a challenge. But a little online research revealed that my first recipe (from a non-Slovenian source) had been a particularly mild version, compared to the other approaches I was discovering. So I upped the garlic and added three new ingredients: tomato paste, paprika, and a touch of liquid smoke, the suggestion of a Slovenian vegetarian blogger.<br />
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These changes, growing out of a time of adversity, made all the difference. Even without the sausage, this version of jota was a winner. I can't wait to make it again!<br />
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Update: A month later (just after writing this post!) I was inspired to do it again, with one small change: Instead of sweet paprika, I used the hot smoked paprika I had recently bought. That created some added zest and it also eliminated the need for liquid smoke.<br />
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<u>Jota, or Slovenian Bean and Sauerkraut Stew</u><br />
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1 cup dried borlotti, Roman, or Apache beans<br />
2-3 medium potatoes (about 10 ounces cooked)<br />
16 ounces sauerkraut<br />
1-2 tablespoons olive oil<br />
1 medium onion, cubed<br />
4 cloves garlic, minced<br />
1 tablespoon flour<br />
2 bay leaves<br />
2 tablespoons tomato paste (or catsup, in a pinch)<br />
2-3 teaspoons paprika (sweet or smoked *)<br />
salt and pepper to taste<br />
2 cups potato water or other liquid<br />
(Optional: 1/4 teaspoon liquid smoke, unless you use smoked paprika!)<br />
Parsley to garnish<br />
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* To compensate for the absence of meat, consider using smoked paprika (preferred) or liquid smoke (which also works)<br />
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If desired: Smoked meat or sausage can be served on the side<br />
If desired: Yogurt or sour cream (or a dairy-free alternative) to garnish<br />
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Prepare beans in the usual way: Soak overnight, simmer until tender, and drain. You should have about 2-1/2 cups of cooked beans. (Yes, you can substitute 2 cans of beans, although I don't recommend it!) <br />
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Cube the potatoes and cook in boiling salted water until tender. Save the water. Drain sauerkraut if you want a milder dish. (I didn't!)<br />
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Heat olive oil in a large pot and cook onions until softened. Add garlic, sprinkle with flour, and cook for several more minutes, stirring constantly until mixture turns golden. (Yes, you are making a roux, just like the Cajuns!) Add a little water to this mixture and stir to make a sauce. Add the tomato paste, the remaining seasonings, the sauerkraut, and additional liquid as needed. Simmer the mixture for 10-15 minutes. Add the cooked potatoes and beans and simmer for 20 more minutes. At the end, taste the seasonings and adjust.<br />
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To serve, garnish with parsley, plus yogurt or sour cream if desired. Sausage or other meat can be served alongside. <br />
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<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-JaYGaIht6Hg/X620PiPSSTI/AAAAAAAA7hg/75pOfozFglYPi70STFXvuYdyMhSXSXM9ACLcBGAsYHQ/s2048/fullsizeoutput_2053.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-JaYGaIht6Hg/X620PiPSSTI/AAAAAAAA7hg/75pOfozFglYPi70STFXvuYdyMhSXSXM9ACLcBGAsYHQ/s320/fullsizeoutput_2053.jpeg" /></a></div><br />Blair K.http://www.blogger.com/profile/14157417541423495396noreply@blogger.com0tag:blogger.com,1999:blog-2197351109161428231.post-2771768889789552822020-08-04T08:32:00.001-07:002020-11-12T13:47:47.486-08:00Pašta Fižol with Apache Beans<div class="separator">
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I was starting to stock our pandemic pantry with hefty bags of dried beans. Garbanzos and black beans were easy to find online. My husband hinted that I might want to find some of the beans I had used in my Slovenian recipes. White beans, perhaps?<br />
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But my thoughts immediately went to another variety, the speckled red-and-white beans known as Roman or borlotti beans.<br />
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These unusual beans were the foundation for a special soup my late mother recalled fondly from her Cleveland childhood but had trouble describing. My mother's mystery bean soup turned out to be a delicious variation of pašta fižol, in which the beans are pureed before adding the pasta--in this case, homemade square egg noodles Slovenians call bleki.<br />
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Borlotti beans are considered heirloom beans and can be hard to locate even in normal times. I did find some online--for a price. But my search pulled up another bean variety that was described as a good alternative--in the same bean family, and with a similar red-and-white pattern.They even cost less than the borlotti beans and would arrive faster.<br />
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So I decided to take a chance. When the beans arrived, I was struck by the vivid and distinct pattern.<br />
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I also learned they had a fascinating international pedigree: Sold by a Canadian company, imported by a company in New Jersey and grown in Kyrgyzstan--from a strain of pinto beans first developed in the United States in the 1980s!<br />
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A few days later, I decided to make traditional <a href="https://slovenianroots.blogspot.com/2012/05/slovenian-dinner-week-week-12-pasta.html" target="_blank">pašta fižol</a>, using the un-pureed recipe I had made originally. It just happened to be Trubar Day, a fitting time to celebrate my Slovenian heritage.<br />
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Naturally, I had to make a few more pandemic-required adjustments. Instead of bacon or pancetta, I used the only smoked meat we had available: Italian chicken sausage. Catsup instead of tomato paste. And store-bought Italian dried pasta, since I didn't have the time or energy for handmade bleki.<br />
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Despite the substitutions and the pasta shortcut, the dish was a success. Those Apache beans (seen in the before-and-after photos below) seemed to be a more than adequate substitute for borlotti beans. Their pretty colors were still faintly visible after cooking and the flavor was rich and slightly sweet.<br />
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I couldn't wait to use them again!<br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-L10CQGO8A_U/XymAFvCGhWI/AAAAAAAA7dk/bVH5QeEE_fwZweRjC4c0VXlfVC2R6VBZwCLcBGAsYHQ/s1600/IMG_8956.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-L10CQGO8A_U/XymAFvCGhWI/AAAAAAAA7dk/bVH5QeEE_fwZweRjC4c0VXlfVC2R6VBZwCLcBGAsYHQ/s320/IMG_8956.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After: Apache beans, cooked</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Before: Apache beans, dried</td></tr>
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<u>Pašta Fižol (with pandemic substitutions) </u><br />
<br />
<br />
1 lb. dried <strike>Roman beans (borlotti or cranberry beans)</strike> Apache beans, cooked<br />
5 oz. <strike>turkey bacon or pancetta</strike> Italian chicken sausages, 5-10 oz.<br />
2-3 T. olive oil<br />
1 small onion, chopped<br />
2 T. flour<br />
2 t. paprika<br />
1 clove garlic, minced<br />
2 T.<strike> tomato paste</strike> catsup<br />
1 c. hot water<br />
2 t. marjoram<br />
1 bay leaf<br />
1/2 t. pepper<br />
salt to taste<br />
2 t. vinegar<br />
<strike>
homemade bleki/square noodles</strike> 4 ounces dried Italian pasta elbows<br />
parsley to garnish<br />
<br />
<br />
For detailed cooking instructions, see the original post: <a href="https://slovenianroots.blogspot.com/2012/05/slovenian-dinner-week-week-12-pasta.html" target="_blank">https://slovenianroots.blogspot.com/2012/05/slovenian-dinner-week-week-12-pasta.html</a><br />
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Blair K.http://www.blogger.com/profile/14157417541423495396noreply@blogger.com0tag:blogger.com,1999:blog-2197351109161428231.post-5328562402656974452020-06-08T09:57:00.004-07:002020-06-08T10:33:45.572-07:00Buckwheat Bread with Toasted Walnuts (Ajdov Kruh)<br />
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<a href="https://1.bp.blogspot.com/-ObX3OZWb7v0/Xt45Z0gwdiI/AAAAAAAA7cE/bFcm2BeGNMgofGlQoDZjvTvhBnQPVY9agCLcBGAsYHQ/s1600/IMG_8341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-ObX3OZWb7v0/Xt45Z0gwdiI/AAAAAAAA7cE/bFcm2BeGNMgofGlQoDZjvTvhBnQPVY9agCLcBGAsYHQ/s320/IMG_8341.JPG" width="240" /></a></div>
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<br />
About a month into confinement, I had the urge to take on a new Slovenian baking project. It had to be traditional--and it had to use ingredients that were close at hand.<br />
<br />
What better choice than buckwheat bread? Ajdov kruh, in Slovene.<br />
<br />
My only experience with using buckwheat in a yeast bread was when I baked <a href="http://slovenianroots.blogspot.com/search?q=buckwheat+bread" target="_blank">pisani kruh</a>, a tasty spiral of buckwheat, white and corn dough that is supposed to suggest potica.<br />
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But I had never tried to duplicate the dense round buckwheat loaves we had enjoyed on our last two trips to Slovenia. My husband and I enjoyed it as a breakfast bread, spread with jam or honey. The assertive flavor of buckwheat also paired well with cheese or sausage. And the bread remained moist for a long time.<br />
<br />
We still had plenty of buckwheat flour, and I had finally re-stocked the white flour and yeast. We even had a few potatoes and some walnuts--optional ingredients, although many Slovenian recipes included them.<br />
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<a href="https://1.bp.blogspot.com/-S2q4tVmGqeg/Xt44RPnWMzI/AAAAAAAA7b8/HsXqWhE5v6gsHMgeC-zK8TAQs5hralG0wCEwYBhgLKssDAL1OcqySmqv9otrxhxdXWxQp4sHRvVbfZvb3cf0Q8IWx5p5MxLM-OKS3tl9LU0i-tykqTP-vrpIRabqL8VJFKuIsrVAYoKaj-fPpS93Qh65XxrJgunJA0V9MTD_qSxdW2n4SPjoWSJE76Ud9bspCrsrVtZt0hG8APZnMGL3eSWxTDLW8NscUCFNnZC8FLExOSsUJ5Q98w7Bbaapwl0driQJ2SsZd3aoNqVSJubjZ28SIi7F2yegV_wq96WUrvX6FOrVDwjb9DD3i8ZQQNtSC4z0BaTU7Chb4VnRv_k5ntuMRUz1erJE8s_cEnbgYgAaHxIm9XOSYKlbzzcID3vtvmUhh6pu8m0XoRBLDd-gOoOx3GpGLsxmdJHclapA3PBM1dhwC9rJXIl_AAXbhL3NTIIFZ9dlTObLtRENSxqD-9f0Dns_6iyrnw4W3iAMnb7y7Jxl7WUoAvxE9dKBHdxhUDubIFtMJwscwk_j0EAQlXaKgmJmQvcH4vnSQFtEPaxyS9Bfq6ifUN7-iFt-bJZD22sS5F-hz_2i88WR5GRw_-s9o5rwfW5Scbbyx2caGWc8K9I06AxhHhoQnyaSZ3DvmEQYjSRzx2UECUnEwMOH1-PYF/s1600/IMG_8345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-S2q4tVmGqeg/Xt44RPnWMzI/AAAAAAAA7b8/HsXqWhE5v6gsHMgeC-zK8TAQs5hralG0wCEwYBhgLKssDAL1OcqySmqv9otrxhxdXWxQp4sHRvVbfZvb3cf0Q8IWx5p5MxLM-OKS3tl9LU0i-tykqTP-vrpIRabqL8VJFKuIsrVAYoKaj-fPpS93Qh65XxrJgunJA0V9MTD_qSxdW2n4SPjoWSJE76Ud9bspCrsrVtZt0hG8APZnMGL3eSWxTDLW8NscUCFNnZC8FLExOSsUJ5Q98w7Bbaapwl0driQJ2SsZd3aoNqVSJubjZ28SIi7F2yegV_wq96WUrvX6FOrVDwjb9DD3i8ZQQNtSC4z0BaTU7Chb4VnRv_k5ntuMRUz1erJE8s_cEnbgYgAaHxIm9XOSYKlbzzcID3vtvmUhh6pu8m0XoRBLDd-gOoOx3GpGLsxmdJHclapA3PBM1dhwC9rJXIl_AAXbhL3NTIIFZ9dlTObLtRENSxqD-9f0Dns_6iyrnw4W3iAMnb7y7Jxl7WUoAvxE9dKBHdxhUDubIFtMJwscwk_j0EAQlXaKgmJmQvcH4vnSQFtEPaxyS9Bfq6ifUN7-iFt-bJZD22sS5F-hz_2i88WR5GRw_-s9o5rwfW5Scbbyx2caGWc8K9I06AxhHhoQnyaSZ3DvmEQYjSRzx2UECUnEwMOH1-PYF/s320/IMG_8345.JPG" width="240" /></a></div>
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I wondered whether my vintage Slovenian American cookbooks included buckwheat bread. I found a promising recipe in <i>Woman's Glory, </i>although I had to make a few adjustments: A half recipe, since there were just two of us at home and no entertaining on the horizon. Instant dry yeast instead of the old-fashioned cake yeast. And I wanted to add some toasted walnuts, even though this American recipe didn't call for them.<br />
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<i>Woman's Glory</i> turned out to be more of a guide than a precise formula. How big is a large potato? How liquidy are "loose" mashed potatoes supposed to be? I kept having to add extra liquid--and then more flour.<br />
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But it all worked out in the end.<br />
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The bread was just as we remembered it, with a rustic look and an earthy taste. Next time I might add even more walnuts. <br />
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Happy Trubar Day!<br />
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<a href="https://1.bp.blogspot.com/-Yw0zJUwW48w/Xt44Qtie1pI/AAAAAAAA7bw/pFR7_xd1tXc3CIjVDLcEuX79FiJxCYnfACEwYBhgLKtEDAL1OcqyiwAZ53tMbcqUyOMpBmqFVoTv_JGDjGheiy9b4XF6oQmhXyppSCWgZ3Jl10wE8EeQSdJJJANzxuomsrvujLRCPF8lPHAxmfOhOfOIT7XlSrzQUAosk5HxJ_BSchEzvNds4vw201yaGeMyVuY5thQH2hZm7NJ-ACsaKkXX01i_0TruKICTuW-df2jfA4EpvixtUVzjV_dT7JukaAcjRUxc93wmLPBJx2_4fuQYGseSk32YRDgM5YSX6mxpeCQV-48_Q0aiShReW7dIsaWhakXzZ8b5vMov5SoynterDPU56KjCGO1VcP2yYE1ISB4TssVRJLYySGK5hmNz1FDWWaw1WyyKj7LisAOffUoYAb920duas8z078KkFSx2_cffjdyN1kvNirbDZ2l4ZDlyuwMOvVFlW_OsmdPvcEHMSD_hb-Cksr55bHxogcp-NcDO-BPFbbMHggF8itwJxhDkmLGN58YLV7j7svYFzxBafZOnIOX3gLc-NazzSNTuNqEPZ6rS49vxWK5QIDB1BibAZdU3KvFmpfxcIxi1-g6NPAbqpX0Gb_4KJQKYGMXryD1ONPHUQZ_3A7Y321Taf_Dr3FmWMUp3E5IIOJzVC8i39MM31-PYF/s1600/IMG_8343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-Yw0zJUwW48w/Xt44Qtie1pI/AAAAAAAA7bw/pFR7_xd1tXc3CIjVDLcEuX79FiJxCYnfACEwYBhgLKtEDAL1OcqyiwAZ53tMbcqUyOMpBmqFVoTv_JGDjGheiy9b4XF6oQmhXyppSCWgZ3Jl10wE8EeQSdJJJANzxuomsrvujLRCPF8lPHAxmfOhOfOIT7XlSrzQUAosk5HxJ_BSchEzvNds4vw201yaGeMyVuY5thQH2hZm7NJ-ACsaKkXX01i_0TruKICTuW-df2jfA4EpvixtUVzjV_dT7JukaAcjRUxc93wmLPBJx2_4fuQYGseSk32YRDgM5YSX6mxpeCQV-48_Q0aiShReW7dIsaWhakXzZ8b5vMov5SoynterDPU56KjCGO1VcP2yYE1ISB4TssVRJLYySGK5hmNz1FDWWaw1WyyKj7LisAOffUoYAb920duas8z078KkFSx2_cffjdyN1kvNirbDZ2l4ZDlyuwMOvVFlW_OsmdPvcEHMSD_hb-Cksr55bHxogcp-NcDO-BPFbbMHggF8itwJxhDkmLGN58YLV7j7svYFzxBafZOnIOX3gLc-NazzSNTuNqEPZ6rS49vxWK5QIDB1BibAZdU3KvFmpfxcIxi1-g6NPAbqpX0Gb_4KJQKYGMXryD1ONPHUQZ_3A7Y321Taf_Dr3FmWMUp3E5IIOJzVC8i39MM31-PYF/s320/IMG_8343.JPG" width="240" /></a></div>
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<u>Buckwheat Bread (Ajdov Kruh)</u><br />
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1-1/2 cups buckwheat flour<br />
1/2 teaspoon salt<br />
1 large potato, boiled and mashed<br />
reserved potato water<br />
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2-1/2 teaspoons yeast<br />
1 tablespoon brown sugar<br />
1-1/2 cups white flour (I substituted a little whole wheat flour)<br />
dash of salt<br />
3/4 cup reserved potato water and/or milk<br />
1 egg<br />
<br />
walnuts, toasted and chopped<br />
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Combine buckwheat flour and salt in a medium bowl and set aside. Boil cut-up potato in salted water until soft. Drain the cooking liquid and set aside. Mash the potato, adding enough reserved liquid to make about 3/4 cup of "loose" mashed potatoes. Pour the warm potato mixture over buckwheat flour and mix to make a soft dough, adding more reserved liquid as needed. Let stand for an hour.<br />
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Combine white flour, sugar, yeast and salt in a large bowl. Warm reserved potato water (or milk) and mix in egg. Add buckwheat dough and as much egg-liquid mixture as needed to the white flour to make a soft dough. Knead well--and don't be surprised if you need to add more white flour.<br />
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Form dough into ball and place in floured bowl. Cover and let rise for 1-1/2 hours. Punch down, divide into one or two portions. Knead in walnuts and form into rounds. Cut cross on top. Cover and let rise for about 45 minutes. Bake at 375 degrees for 50-60 minutes.<br />
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Blair K.http://www.blogger.com/profile/14157417541423495396noreply@blogger.com2tag:blogger.com,1999:blog-2197351109161428231.post-6868116356199336352020-05-09T14:55:00.002-07:002020-05-10T08:01:31.585-07:00Buckwheat Cookies for Hard Times<div class="separator" style="clear: both; text-align: center;">
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Those Easter eggs with natural dyes were not my first nod to my Slovenian heritage during this time of cooking in confinement. Before that, I had made an impromptu batch of cookies that I consider Slovenian in spirit, because their defining feature is the generous use of buckwheat.<br />
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I had gotten the urge to bake after we had been sheltering in place for two weeks. We were running low on white flour--a staple that I discovered had become scarcer than toilet paper. I finally placed an order on Amazon for the best option I could find: a ten pound bag of Italian 00 flour, which wouldn't arrive for several weeks.<br />
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My husband was convinced we must have extra flour somewhere. He hinted that it might be illuminating if I went through all those bags of flour and grain in the freezer, the fridge, and the pantry, to see what we really had.<br />
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So that became my morning project. I pulled everything out and lined those bags up alphabetically. They formed a line that snaked around most of our available counter space!<br />
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It was an embarrassment of riches--and I do mean embarrassing!<br />
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There were seventeen varieties of flour and related grains, in multiple bags, lined up from A to W. Almond Flour to Wheat Flour. And in between, some novelty items I used once or twice and forget about (brown rice, coconut, gluten-free, soy) and some familiar staples (buckwheat, corn, oats, rye.) <br />
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The wheat flour was a category in itself. We had semolina, whole wheat flour, and organic pastry flour. But the back-up supply of all-purpose flour was not quite what my husband had predicted. It turned out to be the remains of one small bag.<br />
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What we did have was plenty of buckwheat.Three different bags of buckwheat flour, bought in bulk from the corner market, along with a rather odd product (at least to our taste) called creamy buckwheat cereal, described as cracked raw buckwheat by the manufacturer.<br />
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So I decided to make buckwheat cookies, since that would preserve our dwindling supply of white flour and take advantage of the generous supply of buckwheat.<br />
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I didn't consult a recipe. I had finally figured out the proper way of adapting the Slovenian recipe for <a href="http://slovenianroots.blogspot.com/2014/06/the-new-improved-buckwheat-thumbprint.html" target="_blank">ajdovčki</a> (buckwheat-nut thumbprint cookies) and I had made those rich little morsels a number of time. I now had the general idea of how to make a part-buckwheat cookie. <br />
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So I just tossed together what seemed like a standard plain cookie recipe, working from memory and experience, and using what was close at hand. (I wasn't in the mood for any more kitchen searches!) When I couldn't find our cinnamon, I substituted an Indian spice mix. We didn't have any fresh walnuts, but I had discovered a small bag in the freezer that contained the cinnamon/sugar/ground walnut mixture that was left over from my holiday potica baking. Brown sugar, because that's all we had. And I decided to throw in a little of that cracked buckwheat cereal. Rum, because it always helps. And on top, some white chocolate chips, since I wouldn't be using cocoa.<br />
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Those cookies turned out to be pretty good. Compared to the buckwheat thrumbprints, they were plainer, but with a stronger buckwheat flavor, since I used a half-and-half mix of flours. A little sweeter, but less rich, with fewer nuts and less oil than the butter used in the earlier recipe. No chocolatey flavor.<br />
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I would make this impromptu recipe again--but without the addition of the buckwheat cereal nuggets. Those little crunchy bits were much in evidence--and as time went on, they must have absorbed moisture from the rest of the cookie, because they had turned into rocks after a week in a storage tin. My husband reminded me that this was not an opportune moment for a cracked tooth.<br />
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These were hard but tasty cookies for hard times.<br />
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<br />
<u>Buckwheat Cookies for Hard Times</u><br />
<u><br /></u>
1 cup white flour<br />
1 cup buckwheat flour<br />
1-1/2 teaspoons baking powder<br />
ground ginger<br />
garam masala mix (or just use cinnamon)<br />
1/4 cup buckwheat cereal (cracked ground buckwheat--optional!)<br />
1/3 cup ground walnut/sugar/cinnamon mix (leftover from potica--optional!)<br />
1/2 cup oil<br />
1 cup brown sugar<br />
1 egg<br />
vanilla<br />
1-2 Tablespoons rum (or more to moisten)<br />
<br />
optional: white or dark chocolate chips to decorate<br />
<br />
Mix the dry ingredients together and set aside. In a large bowl, beat the remaining (wet) ingredients together. Add the dry ingredients and stir until combined. If mixture is too dry, add a little more rum.<br />
Form into walnut-sized balls, which will flatten slightly if you press a chocolate chip on top.<br />
Bake at 350 degrees for 12-15 minutes. Blair K.http://www.blogger.com/profile/14157417541423495396noreply@blogger.com0