Bulgarian Baked Polenta or Cornmeal Porridge - Kachamak

By Barbara Rolek

Cornmeal is popular in Bulgaria, especially in breads or porridge, like kachamak. It can be served as a gruel or baked in the oven with cheeses, sliced and served as a main course or side dish. There are many variations, including this vegetarian one.

Makes 4-6 servings Baked Bulgarian Polenta

Prep Time: 25 minutes

Cook Time: 30 minutes

Ingredients:

• 1 cup coarse-ground cornmeal
• 4 cups water
• 4 tablespoons (1/2 stick) butter
• 1 1/2 cups Bulgarian feta or brinza cheese, drained and crumbled
• 1/2 cup grated kashkaval cheese

Preparation:

1. Bring water and a generous pinch of salt to boil. Slowly stir in the cornmeal. Bring back to a boil, cover, reduce heat and simmer for 25 minutes, stirring frequently.
   
   
2. Heat oven to 375 degrees. Stir butter, feta or brinza cheese into cooked cornemal and add salt and pepper to taste. Pour into a greased 8-inch springform pan. Bake 30 minutes or until firm.
   
   
3. Serve warm or at room temperature garnished with kashkaval cheese.

Source
http://easteuropeanfood.about.com/od/starches/r/Bulgarianpolent.htm

Czechoslovakian Bublanina Dessert

By Barbara Rolek

The universal Czechoslovakian cake, called Bublanina, varies with the season and the fruit that is available. It's a bit like a coffeecake in texture and is probably why it is sometimes served as a breakfast pastry. Commonly used fruits are sweet cherries, tart cherries, plums, nectarines, apricots, strawberries and blueberries, which I used in this version.

The name "Bublanina" comes from the Czech word for bubble and might refer to the fact that the cake batter bubbles up around the fruit, almost enveloping it.

View this larger image.

Makes 6 servings of Czechoslovakian Bublanina

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredients:

• 1/2 cup (1 stick) butter, softened
• 1/2 cup sugar
• 3 large eggs divided, at room temperature
• 1 tablespoon Grand Marnier or other orange liqueur (optional)
• 1 teaspoon orange zest
• 1/2 teaspoon salt
• Pinch of cream of tartar
• 1 cup all-purpose flour
• 2 cups fresh blueberries, washed and stemmed
• Confectioners' sugar
• Blueberry Sauce (optional but see below)

Preparation:

1. Place rack in center of oven and heat to 350 degrees. Butter or lightly coat with cooking spray a 9-inch-by-9-inch baking pan. In a medium bowl, cream together butter, sugar and yolks until light and fluffy. Add liqueur, if using, orange zest and salt, mixing well.
   
   
2. In a clean medium bowl, beat egg whites with cream of tartar until stiff. Alternately fold in egg whites and flour into butter-egg mixture.
   
   
3. Turn batter into prepared pan and scatter blueberries evenly over top. Press down into batter with a spatula. Bake 30 to 40 minutes or until toothpick inserted near center comes out clean. Cut into 6 equal pieces. Serve warm or cold dusted with confectioners' sugar and blueberry sauce, if desired.

Source
http://easteuropeanfood.about.com/od/bohemianczechdesserts/r/bublanina.htm

Polish Nalesniki Sauerkraut Filling

By Barbara Rolek

Sauerkraut filling goes well with savory Polish nalesniki, also known as Polish blintzes or filled crepes. Once filled and rolled, they can be baked or pan fried, or dipped in beaten egg and bread crumbs and fried.

These nalesniki are a good option for a vegetarian meal.

Makes about 1 1/2 cups Nalesniki Sauerkraut Filling

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients:

• 1/3 cup chopped onion
• 1 tablespoon butter
• 1 1/2 cups finely chopped sauerkraut, rinsed and drained well
• 2 tablespoons sour cream

Preparation:

1. In a large skillet, saute onion in butter until tender, about 3 minutes. Add sauerkraut and cook 2 minutes.
   
   
2. Remove from heat and stir in sour cream. Use immediately.

Source

Shrimp with Pomegranate Vinaigrette

By Barbara Rolek

All the components of this easy chilled shrimp with pomegranate vinaigrette recipe can be made in advance and assembled before serving. Eastern Europeans adopted pomegranates from the Middle East and Mediterranean and now grow them.

This can be served as an appetizer or salad. A hard grating cheese like kashkaval or Parmigiano Reggiano works best. The cheese crisp can be molded or left flat.

Here's a larger image of shrimp with pomegranate vinaigrette and step-by-step instructions for making cheese crisps.

Makes about 4 Shrimp with Pomegranate Vinaigrette appetizers / salads

Prep Time: 20 minutes

Cook Time: 6 minutes

Ingredients:

• 12 large fresh or frozen cooked shrimp, thawed, peeled and deveined
• 4 Romaine lettuce leaves, coarse end snapped off
• .
• Pomegranate Vinaigrette:
• 5 tablespoons pomegranate juice, fresh or bottled
• 3 tablespoons red-wine vinegar
• 1 tablespoon honey
• 1/4 cup olive oil (not extra-virgin) or sunflowser oil
• Salt and pepper
• .
• Cheese Crisps:
• 1 cup grated hard cheese like kashkaval or Parmigiano Reggiano
• .
• Garnish:
• Pomegranate seeds
• Chopped chives

Preparation:

1. Keep the shrimp refrigerated while you prepare the vinaigrette. In a medium bowl, mix the pomegranate juice, vinegar and honey, and let sit for 10 minutes. Whisk in the olive oil and adjust the seasonings. Combine with shrimp and refrigerate until ready to serve.
   
   
2. Heat oven to 375 degrees. Place heaping cookie scoops of cheese, 3 inches apart, on a silicone mat that has been placed on a baking sheet. Spread the cheese out to a 4-inch circle. Bake until golden, about 5-7 minutes. Remove from oven and, using a thin spatula, remove the cheese crisps and drape over a cup, rolling pin or other form and let cool completely. Or just leave the crisps flat.
   
   
3. To assemble: Place a romaine lettuce leaf on a plate, portion 3 shrimp on the greens. Drizzle with vinaigrette and garnish with pomegranate seeds and chives.

Source
http://easteuropeanfood.about.com/od/appetizers/r/shrimpsalad.htm

Grilled Shrimp with Mint and Cilantro Pesto

By Brett Moore

Here is a wonderful grilled summer appetizer from Zov Karamardian's cookbook which blends Mediterranean and Middle Eastern cuisines. Zov is the chef and owner of Zov's Bistro in Tustin, California.

Reprinted with permission from Zov: Recipes and Memories from the Heart (Zov 2005)
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Prep Time: 30 minutes

Cook Time: 15 minutes

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon chopped fresh Italian parsley
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 24 jumbo shrimp, peeled, de-veined, and tails still intact
• 2 tablespoons fresh lemon juice
• 1/2 cup Mint and Cilantro Pesto (recipe follows)
• Lemon wedges, for garnish
• Rosemary sprigs, for garnish
• *****
• Mint and Cilantro Pesto
• *****
• 1/2 cup walnuts, toasted
• 1/4 cup freshly grated Parmesan cheese
• 3 garlic cloves, peeled
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon dried crushed red pepper
• 1 cup (packed) fresh cilantro leaves
• 1 cup (packed) fresh mint leaves
• 2 tablespoons fresh lemon juice
• 1/3 cup olive oil

Preparation:

Makes 8 to 12 appetizer servings.

For the Grilled Shrimp:

Be sure the shrimp are not overcooked, as their texture would become stringy and rubbery. Cooked just right, they are tender and succulent. Shrimp make wonderful flavor templates that really enhance the taste of the dish.

Stir the oil, parsley, garlic, pepper, and salt in a medium bowl to blend. Add the shrimp and toss to coat. Cover and refrigerate at least 15 minutes or up to1 day.

Heat a grill pan over medium-high heat or prepare the barbecue for medium-high heat. Working in batches, grill the shrimp until they are pink and just opaque in the center, about 2 minutes per side. Place the cooked shrimp in a clean large bowl. Cool to room temperature, if desired. Toss the shrimp with the lemon juice and 2 tablespoons of the Mint and Cilantro Pesto just enough to coat. Spoon the remaining pesto into a small bowl.

Mound the shrimp on a platter. Garnish with lemon wedges and rosemary sprigs, and serve with the remaining pesto, passing toothpicks alongside.

Cook’s Notes: These shrimp are also great atop salads and pasta. Scallops, prawns, or lobster can be substituted for the shrimp.

Mint and Cilantro Pesto
Makes 1 cup.

Blend the nuts, cheese, garlic, black pepper, salt, and red pepper in a food processor until a thick paste forms. Add the cilantro, mint, and lemon juice. Blend until the cilantro and mint are finely chopped. With the machine running, gradually add the oil and blend until the mixture is smooth and creamy.

Cook’s Note: The pesto can be frozen for up to a month. Store it in an airtight container. Thaw it at room temperature before using.


Source
http://gourmetfood.about.com/od/appetizersandsoups1/r/grillshrimppest.htm

Kugel Yerushalmi - Jerusalem Kugel (Parve)

By Giora Shimoni

This uniquely-flavored savory kugel, of caramelized noodles spiced with black pepper, was brought to the city of Jerusalem by Eastern European Hasidic Jews in the eighteenth century. Thus the kugel is called Kugel Yerushalmi, which means Jerusalem Kugel. Kugel Yerushalmi is traditionally eaten after Sabbath morning prayer services - either for kiddish or lunch - along with cholent and pickles.

Ingredients:

• 4 1/2 cups water
• 1 Tbsp. salt
• 3/4 Tbsp. black pepper
• 1 pound (400 grams) fine egg noodles
• 2/3 cup oil
• 1 1/4 cup sugar
• 4 eggs

Preparation:

1. Grease a baking pan with non-stick cooking spray.
2. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
3. In a pot, bring water, salt and pepper to a boil. Add noodles. Cover pot. Reduce flame to low. Cook until water is absorbed.
4. Your careful attention (be careful not to burn yourself) and patience (don't leave this unattended) is needed to make the caramel. Place oil and sugar in a light-colored (so you can see the color of the melting sugar), heavy-bottomed saucepan. Heat on medium heat, stirring with a wooden spoon. Slowly the sugar will start to turn yellowish-brown and combine with the oil. If the sugar turns dark brown too quickly, turn the heat down. Stir until a bubbly, liquid caramel has formed. Then immediately pour caramel over cooked noodles and continue stirring until thoroughly blended.
5. Let cool for a few minutes. Then add eggs one at a time, mixing after each addition.
6. Pour into prepared pan. Bake for 1 to 1 1/2 hours at 350 degrees Fahrenheit (180 degrees Celsius) until nicely browned.
7. When done, remove immediately from pan.

SERVING SUGGESTIONS: This kugel can be served hot, warm or cold.

NOTE: This recipe got a poor review because someone had trouble making the caramel. I rewrote the caramel instructions above and tested the recipe again. It worked beautifully for me, and my son is enjoying a piece of the kugel right now. According to Bon Appétit Magazine, caramelizing sugar is "one of the trickiest techniques to master." It may take some practice to get the caramel to the right color (undercooked caramel has a weak flavor and overcooked caramel has a burnt flavor). But once you get the hang of it, making this kugel will be easy for you.


Source
http://kosherfood.about.com/od/sidedishes/r/kugel_jerusalem.htm

Jewish Almond Babka Recipe

By Barbara Rolek

This almond babka recipe was appropriated from the Poles by Eastern European or Ashkenazic Jews. As with most recipes, changes were made over the years.

Instead of being baked in a swirly babka pan the Poles use, most Jewish people bake it in a loaf pan and, often, add a streusel topping. It's a delicious, rich version that is most commonly made in chocolate, cinnamon and almond varieties and, in my opinion, surpasses most Polish babkas I've tasted. This recipe makes 3 loaves but they freeze very well.

Here's a larger picture of cinnamon and almond babkas.

Makes 3 (9-by-5-inch) loaf pans of Jewish Almond Babkas

Prep Time: 30 minutes

Cook Time: 50 minutes

Ingredients:

• Dough:
• 2 packages active dry yeast
• 1/2 teaspoon + 1 1/2 cups sugar
• 1/4 cup 110-degree water
• 1 cup milk
• 1/2 cup (1 stick) softened margarine
• 1 teaspoon salt
• 3 large eggs, separated + 1 large beaten egg white
• 5 cups all-purpose flour
• .
• Filling:
• 2 (12-ounce) cans almond filling (see below)
• .
• Topping:
• 6 tablespoons all-purpose flour
• 8 tablespoons sugar
• 4 tablespoons cold butter

Preparation:

1. Stir yeast and 1/2 teaspoon sugar into warm water. Set aside until frothy. Grease three (9-by-5-inch) loaf pans.
   
   
2. Scald the milk and place in a large mixing bowl or stand mixer. Add margarine and stir to melt. Add 1/2 cup sugar, salt, yeast mixture, and 3 beaten egg yolks.
   
   
3. Add flour and knead until shiny and elastic. Place in a greased bowl, turning to coat both sides, cover with greased plastic wrap and let rise until doubled. This may take as long as 2 hours.
   
   
4. Beat reserved egg whites until soft peaks form. Add remaining 1 cup sugar and whip until stiff peaks form. Reserve. Prepare the streusel topping by mixing the flour and sugar and cutting in the butter as for pie dough.
   
   
5. Punch down dough and divide into three parts. Working with one part at a time and covering the rest, roll into a large rectangle 1/8-inch thick.
   
   
6. Spread dough with 2/3 of a can of almond filling and then 1/3 the egg whites. Fold in the sides of dough and roll up tightly as for a jellyroll. Place in prepared pan. Brush with beaten egg white and sprinkle with 1/3 the streusel topping. Cover with greased plastic wrap and let rise until above the rim of the pan. Repeat with remaining dough.
   
   
7. Place rack in center of oven and heat to 350 degrees. Bake babkas for 40-50 minutes or until an instant-read thermometer registers 190 degrees. Let cool in pan 5 minutes and then carefully turn out onto a rack to cool completely.

Source
http://easteuropeanfood.about.com/od/crossculturaldesserts/r/almondbabka.htm