Hey folks. I love to cook food from all countries and cultures. It would be great if some of you would share traditional recipes from your country. My roots are Czech and Polish. I'll start with two family recipes that I grew up on and my kids too. Enjoy. Looking forward to some replys.



CZECH PARTRIDGE PAPRIKASH

The sweet pungency of paprika is relished throughout central Europe. Each household prepares their Paprikash differently. Instead of sour cream some families use sweet cream, and often red, yellow or green sweet peppers are added. Chicken broth can be substituted for the tomato sauce. In some regions caraway seed is popular. However you prefer it, Partridge Paprikash is a perfect dish to celebrate the harvest season.

3 grouse
2 - 3 TBL butter
salt
pepper
1 medium onion, chopped
8 ounce can tomato sauce
1-1/2 TBL sweet paprika, or hot paprika if you prefer a spicier dish
3/4 cup water
3 TBL flour
1 cup sour cream

Filet breasts from grouse. Cut each breast piece across the grain into about six pieces. Remove all blood and shot. If a bird of the year, include the legs and thighs. If an older bird, save legs and thighs for another recipe. Sprinkle grouse with salt and pepper. Brown lightly in butter. Remove meat, set aside. Cook onion in same pan until tender. Add one-half cup water, tomato sauce, paprika and browned meat. Simmer, covered, 45 - 60 minutes, until tender. Combine 1/4 cup water, flour and sour cream. Remove grouse from pan. Add sour cream mixture to pan, stir to blend well. Return grouse to pan. Heat thoroughly, but do not boil. Serve over hot egg noodles.

BIGOS MYSLIWSKI

One of the most famous and traditional dishes in Poland is Bigos Mysliwski or hunter’s stew. For centuries this stew has been mentioned in novels, poems and songs, and is customarily served in the forest after the hunt. Seldom are two pots of Bigos exactly alike. Venison, bear, duck, rabbit, sausage, pork and beef all find their way into a pot of Bigos. The anticipation created by the aroma of Bigos cooking only adds to its goodness. The famous Polish poet, Adam Mickiewicz, said “One cannot express in words its flavour, its scent and its colour.”

Don’t be afraid to use any meat you have on hand. Leftover roasts are a perfect addition.

4 slices bacon
1 large onion
1 clove garlic
½ pound pork, cut into stew size pieces
l pound venison stew meat
½ pound beef or bear stew meat
½ pound Polish sausage, preferably venison, cut in 1 inch chunks
fresh ground pepper
1 fresh or smoked ham hock
16 oz. Can sauerkraut, drained
8 oz mushrooms, fresh or equivalent of dried, reconstituted
3 cups chicken stock
2 cups coarsely chopped cabbage

In heavy pot or Dutch oven, fry bacon until almost crisp, remove bacon from pan and set aside. Saute onion and garlic in 1 TBL bacon fat until transparent. Remove and set aside. Sprinkle meat, except ham hock, with fresh ground black pepper. Brown in two batches in 1 TBL bacon fat. Add bacon, onions, mushrooms, kraut, stock and ham hock. Bring to boil, reduce heat and simmer on low for 2 - 3 hours. Add cabbage, cook 1 additional hour.

I got no idea what the recipe is, there might be a Norwegian here that knows. It's called Rommegrot. (My spelling might be slightly off)

Thanks Northern...from the folks who brought us Lutefisk!

Rommegrot, Norwegian Sour Cream Pudding or Porridge

Ingredients:
2 cups sour cream
1 cup flour
1-1//2 cups milk
1/2 cup heavy whipping cream
1/2 teaspoon salt
butter
cinnamon
sugar

Preparation:
Bring sour cream and cream to a soft boil for 5 minutes. Sift and stir in 3 tablespoons flour - one spoon at a time. Keep at low heat while adding the remainder of the flour and milk intermittently.

After all is added, bring up to a boil on low heat and cook for an additional 5 minutes while stirring. This porridge/pudding is thin and light.

Ladle rommegrot onto individual dinner plates or bowls. Sprinkle sugar and cinnamon on top of the pudding.

This is my Italian Mint Burgers, I won a recipe contest with this on the Emeril Live show and they flew me to NYC to be on the show with him, a pretty dang fun time. I cook a lot of cajun stuff, lots of creole or fusion dishes.
Don't know if they have gumbo overseas but it is a great concoction for any wild game.

Any way -
1 pound lean ground beef or venison
1 pound uncooked italian sausage
1 tin anchovies smashed good
Onion
Garlic
Mint
Italian seasoning
Cajun Seasoning
Mix it all up and cook them.

That edit time limitation thing on this script sucks........
Grind the spices powder fine with a bean grinder
grind the onions garlic and anchovies together in a food processor
mix them into the meat with the mint.
I use basil pesto and sun dried tomato pesto instead of mustard and mayo but not necessary.

This is seafood gumbo, oysters beinville, and grilled shrimp, all of which I caught myself on the louisiana coast.
Italian style salad with a homemade basil pesto vinaigrette

California rolls made with crabmeat. Once you figure out the rice cooking this stuff is a breeze and its great.

Nice thick steak with grilled veggies awe yeah daddyo.

Flounder stuffed with shrimp and crab, grilled shrimp and italian salad, all caught on the La. coast.

I've read that recipe before but the stuff I've had doesn't have sour cream. I'll have to see if I can't get the recipe for the stuff I've had made. I think that that sour cream recipe must be thicker than what I eat because my stuff would spill off the plate.

great pictures ¡

Carpatina classic food ,

You're killin me here Benny!

Myself and the better half done went food healthy in the last several months, lost weight, gotten back in much better shape, and both feel WAY better because of it.
However making "good for you" food when you have been raised on the oil, grease and heavy carb diets that are typical of the SE USA actually taste good is no easy feat. I am glad that I do know as much as I do about extracting flavor from things because without it I doubt either of us could stick to the blandness of low calorie food long enough to get used to it.
(You DO get used to it and it isn't bad at all then)
Having to learn to cook all over again and it is just as difficult as the first time around.....

Cant seem to upload any good pics cause they are jpeg... But hopefully you get the idea

You know how to cook a steak!!!

Rømmegrøt

1 Allow the sour crem / rømme boil for about 5 minutes.

2 Shift half of the flour and stir vigorously.

3 Leave it to cook on low heat until the butter (fat) trickles out. Remove the butter with a spoon before stiring in the rest of the flour and the some of the milk.

4 Dilute with a little milk at a time and stir in between. Let the porridge simmer for approx. 5 minutes before you tasting and salting it .

Serve with sugar, cinnamon and butter of sour cream.

Rømmegrøt Ingredients
5 dl Heavycream sour cream
2 dl flour
5 dl milk
1 teaspoon salt

Fresh ground pepper, sea salt, beef that's never been frozen, and a hot fire!