Like many styles of Slavic and Eastern European cuisine, Czech cooking is not terribly complicated. But, it does have some unique features. John discusses some of those features in this episode, plus shares some announcements of potential interest to LUKA community in St. Louis. Here’s the link for the discounted tickets for the Czech cooking event, and here’s the transcript for this Czech cooking podcast: Continue reading “Czech Cooking, Plus Some Announcements”
Around this time in 2013, I was on my way back to St. Louis from Zagreb. Six months there had depleted my resources and my will to engage Croatian residence bureaucracy any further, but while in Zagreb I had finished and published my book, Dalmatian Cooking. A big sale of books to a Croatian cultural organization in New Zealand was getting me home.
Czech Republic was just a layover en route to Amsterdam, where I would stay with a high school friend until flying back to the US. I only spent four days in Prague, near the central train station downtown. I would have stayed there forever if I was in any position to go through Czech residence bureaucracy. Prague is exquisitely beautiful, and Czech food is a simple, homey delight.
And, you can eat very cheaply there. During the lunchtime hours, many restaurants in Czech Republic (or Czechia, if you prefer the more elegant name) offer a short list of basic, homestyle dishes, ready to serve and offered at a very low price, often as low of 150 Czech koruna ($6.50 USD!).
I did a test run of the mamaliga last night, with farmer’s cheese, sour cream and butter. Perhaps no other culture takes this humble corn dish to the same extremes as Romanians, and that’s why it’s featured on the menu for our Romanian Valentine’s Day event in St. Louis. Continue reading “Mamaliga: When Grits or Polenta Just Aren’t Enough”
What better way to launch than with a photo recap of our first Polish food event in St. Louis since the LUKA re-launch? I ended up doing two seatings for Zimowy Obiad: A Polish Winter Dinner. Both were very well received, and lots of new friends and acquaintances were made. Continue reading “Polish Food: Menu Recap for Zimowy Obiad”