Creamy and smooth with an almost velvet-like texture, this marinated or “pickled” cheese is a favorite appetizer found in most any local restaurant in the Czech Republic.  Garlic, onion, herbs, and a some hot peppers give this treat an amazing depth of flavor.  Served with some dark rye toast and a cold Pilsner Urquell, it is easy to see why this treat is a local favorite.

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Marinated Cheese ~ Nakladany Hermilin

Creamy and smooth, full of amazing flavors this marinated or "pickled" cheese is an easy and delicious appetizer to serve for any occasion.

Course Appetizer

Cuisine Eastern European

Prep Time 15 minutes minutes

Marinate 4 days days

Servings 6

Author Christoph

Ingredients

• 1 round block of Hermelín Camembert, or Brie
• 8-10 dried red chilies chopped
• 1/2 Tbsp paprika powder
• 1/2 tsp crushed dried thyme
• 1/2 tsp whole black peppercorns
• 1 pinch salt
• 1 medium onion thinly sliced
• 4-5 cloves garlic thinly sliced
• 2 bay leaves
• 3-4 springs fresh thyme
• 1-2 cups olive grape seed, or sunflower oil

Instructions

• Sterilize a wide mouth quart jar and set aside to cool.
• Cut cheese wheel in to 8 pieces
• Mix chilies, paprika, thyme, peppercorns, and salt in a medium-sized mixing bowl.
• Thinly slice onion and garlic and add to bowl.
• Add cheese and bay leaves and toss carefully to coat.
• Place a sprig of thyme in the bottom of the jar.
• Using tongs carefully place the cheese in to the jar layering with the onions, garlic and thyme. Spoon any remaining spices in to the jar.
• Fill jar with enough oil to completely cover the cheese. Cover jar with a lid and place in the fridge for at least 4 days before serving.

Serve

• When ready to serve, place jar on counter until oil becomes clear and cheese can be easily removed. Serve with dark rye toast and a cold Pilsner.

Notes

For best flavor allow the cheese to marinate or "pickle" for at least 4 to 6 days before serving.  I have used the oil to make a second batch which worked quite well.  I also have used the oil to make a salad dressing.

There is nothing quite like fresh baked bread with a meal. Tearing apart a warm roll to dunk in soup, or to mop up that extra gravy on the plate is something I think most of us will agree is simply delightful. So why are oven fresh dinner rolls seemingly only reserved for holidays? Probably the biggest reasons are that making bread seems like too much bother, and most recipes make way too many rolls. I recently came across this dinner roll called Pampushky. Popular in both Russia and the Ukraine, this bun is often served with a Borscht, and is what we might find similar to garlic bread.

As with any traditional food there seems to be multiple methods of preparation. Some use combinations of whole wheat and rye, others white whole wheat, and some just white bread flour. Several recipes I came across called to turn the dough out on to a well oiled board to knead, a different approach than I am used to. I discovered recipes that instructed to toss the freshly baked buns in the garlic butter, others brushed it on during final baking. The addition of fresh parsley or dill did seem to be common in most recipes. Any and all of these variations sounded great to me, however the thing I found most intriguing about this particular recipe is that it made a small batch of 8 rolls, perfect for one meal.

I have made these rolls multiple times now, experimenting with different flours and kneading techniques. The rolls made with the dark flours and kneaded on the oiled board tended to rise less but produced a very flavorful bun. Rolls baked using white bread flour worked on a lightly dusted board rose more and were lighter as you might expect. So depending on your situation and paring you can easily adjust ingredients for the perfect roll.

I find Pampushky to be simply delicious. The dough itself is quite easy to make, requiring very little effort. Of course like any yeast product there is some time required for rising, but to me that is simple to work around. I start the rolls before I begin with my other dinner preparations, so all I have to do is pop them in the oven at the last minute and…….fresh bread for the table.

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Pampushky – Ukrainian Dinner Roll

A Ukrainian take on garlic bread, traditionally served with borsht. Easy to prepare these light and soft dinner rolls are oh so very good!

Course Breads, Side Dish

Cuisine Central European, Ukrainian

Prep Time 1 hour hour 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 8 Rolls

Ingredients

• 1/2 teaspoon dry yeast
• 3 Tablespoons warm water 90ºF to 100ºF
• 2 cups bread flour white, whole wheat, rye, or combination
• 1/3 cup warm milk slightly above room temp no more than 75ºF
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 Tablespoons melted butter
• 2 cloves garlic minced
• 2 sprigs fresh dill or parsley chopped

Instructions

• Place the yeast in a small mixing bowl or ramekin. Add the warm water and allow the yeast to bloom for about 5 minutes.
• In a large mixing bowl add the flour, milk, sugar, and salt. Stir to combine.
• Add yeast and mix until a sticky dough ball forms.
• Turn dough out onto a lightly floured board. Knead dough only long enough for it to become smooth and elastic, 4 to 5 minutes, adding only enough flour to prevent sticking.
• Place dough in a lightly greased bowl and cover with a tea towel or plastic wrap. Place bowl in a warm location (75ºF to 85ºF) and allow to rise until doubled in size, about one hour.
• Position rack in the center of the oven and heat to 375ºF.
• While oven is heating, punch down dough and form into 8 equal sized balls.
• Place dough balls on a greased pie dish or cake pan.
• Cover and allow to rise again until doubled in size, about 30 minutes.
• Bake for 20 minutes.
• While rolls are baking, melt butter with garlic and herbs.
• At the end of 20 minutes, brush the top of the rolls with the garlic butter mixture.
• Return to the oven for another 5 minutes.
• Remove rolls from pan and place on a wire rack to cool.

Notes

I have tried this roll with several types of flour and have found all delicious. Rolls made with rye or whole wheat tend to rise less forming a smaller denser roll.

Depending on the humidity in your kitchen you may need slightly more flour.

Some recipes say to knead the dough on an oiled board. For this recipe I turned the dough out on to lightly floured board to work.

Tender leaves of cabbage wrapped around a filling of seasoned ground beef, sausage, and rice simmered in a rich tomato and beef broth create this old-world favorite. Hearty and delicious, cabbage rolls to me are simply some of home cooking at its best. This dish is a favorite of many, with roots reaching across many countries. Found in Eastern, Northern, and Central Europe, the Balkans, and Asia, there are as many versions of this roll as there are nationalities that hold this delicacy near and dear.

I have always loved cabbage rolls but find I seldom make them. Not really sure why that is, perhaps I always felt it was too much effort or I would have to make too many. One thing I do know is that I have always struggled with the cabbage. Trying to get the leaves separated with out damage to have enough to use has been a challenge for me. I will admit that more than once I had intended to make cabbage rolls, got frustrated, and ended up with a cole slaw. Recently I discovered a method that has drastically changed my attitude towards preparing this treat. I mean I love everything about all the ingredients, so why would I not make these.

I found the simplest way to separate the leaves is to first carve out the core from the head with a paring knife. Then I fill a stock pot with water (leaving room for the cabbage) to a boil. Once boiling I place the entire head of cabbage into the water, after only a couple minutes the outer leaves begin to soften. I use tongs and a large slotted spoon to coax the leaves from the head. Since the core has been removed, as the leaves become pliable they separate from the head quite easily. Once the leaves are free and are somewhat soft I place them in cold water to stop the cooking, then transfer in to a colander to drain. I just keep repeating the process until the leaves seem too small to use, allowing some time for each layer to become soft enough to roll. Then I spread the leaves out on a tea towel to dry before rolling them up. I am amazed how well this method works, barrier to cabbage removed!

Throwing together the filling is quite simple, like making a meatloaf. I used a mixture of half ground beef and half pork sausage along with minced onions, garlic, rice, and a few spices. You really could do what every you want. Asian versions use tofu, vegetables, seafood, and fish so I mean there certainly is no right or wrong. I think for a lot of us food is a memory, and we tend to like what is familiar. My grandfather on my mothers side was Eastern European and this is how my grandmother would prepare them, so I flavored in that direction. However now that I have conquered the cabbage I am certainly interested in branching out.

I find the only good way to mix the ingredients is with my hands. I know some people find that horrifying, but I promise I do wash my hands first. I suppose I could try using a spoon, but really in my estimation there is only one way. You’ve just got to get in there and squish it all together, plus I find it kinda fun.

Once everything is all mixed up it is time to assemble. I use a scoop that holds about a quarter cup. I like making things uniform, it might be my OCD but I do find things cook better if they are similar sized, and they also look great on the plate. Again whatever size you want, the Lebanese version is rolled about the size of a cigar.

Blanched and dry leaf

I lay the leaf out and remove the thickest part of the stem from the leaf which doesn’t roll well anyway. I close the “V” by bringing the sides together and slightly overlap them. The leaves are pliable so don’t be too afraid to work them around so they lay out the way that works best for you to roll. Then I add the filling and shape it a bit. Rolling away from me, I turn the leaf to just cover the filling, fold the sides in, and roll the rest of the way. You will find as you play with the leaves you will figure what works best for you, the big thing is not to be afraid of them.

Cabbage rolls can be made in the oven or in a steamer, but I like to use the slow cooker method. It allows the rolls to simmer all day to a tender perfection filling the house with a fantastic aroma. It also keeps my oven free in case I decide to “bust a move” and make some bread or rolls to go with. I place the rolls “seam side” down in the crock pot. Some recipes I have seen call for using a toothpick to hold the rolls together for cooking, but I don’t find any need for that. By placing them tightly side by side they keep each other rolled just fine. You can add a second layer if you need, just keep them all nested tightly.

Once the crock pot is all loaded I spread a couple cans of diced tomatoes over the top. I used two small cans because that is what I had, I am sure one large can would probably be just fine. Then I toss in a handful of diced onion, and a couple cloves of mined garlic. Then I add beef stock until the rolls are almost covered, you can use water but I find I like the flavor the stock adds. If you prefer you could use chicken or vegetable stock. I just like the deep flavor the tomato and beef stock give to the dish. One of the hardest parts of describing any recipe is giving exact amounts of how much liquid to add. This will depend on how big your crock pot is and how tight you have placed the rolls. So just eyeball it, that is what I do. I top off the pot with a sprinkle of salt, a few grinds of black pepper, and a dusting of paprika. I tend to go light on the salt, you can always add, but it is impossible to remove.

I start the crock pot out on high until the liquid starts to bubble. How long you ask, well this is just like how much liquid do I add. About an hour did it for this round, but again depending on the size of your pot and how full it is going to vary. An hour will give you a good bench mark of time to check. Then down to low for about 5 hours. I know that seems long, but the meat needs time to cook and you want the cabbage completely tender. Some recipes call for browning the meat mixture in a skillet before rolling in the leaves. The cook time for these recipes is quite a bit less, but I like the deep flavor the the filling gets from slowly cooing in the tomato beef broth.

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Slow Cooker Cabbage Rolls

Tender leaves of cabbage wrapped around a filling of seasoned ground beef, sausage, and rice simmered in a rich tomato and beef broth create this old-world favorite. Hearty and delicious, cabbage rolls to me are simply some of home cooking at its best.

Course Main Course

Cuisine Central European, Eastern European

Prep Time 40 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 40 minutes minutes

Servings 16 Rolls

Ingredients

Rolls

• 1 pound ground beef
• 1 pound pork sausage
• 1 cup onion diced
• 1 cup white rice cooked
• 4 cloves of garlic minced
• 1 egg
• 2 teaspoon caraway seed
• 1 teaspoon ground paprika
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 16 cabbage leaves blanched (1 to 2 heads depending on size)

Cooking Liquid

• 2 cans diced tomatoes 20 to 28 ounces
• Beef stock see cooks notes
• ¼ cup onion diced
• 3 cloves garlic minced
• 1 teaspoon ground paprika
• Salt & Pepper

Suggested topping

• ½ cup Greek yogurt or sour cream
• 2 green onions finely sliced
• 1 Tablespoon fresh dill chopped

Instructions

Rolls

• Place meats, egg and all spices in a large bowl and combine well.
• Separate and blanch cabbage leaves. Place on a towel to dry, pat dry if needed.
• Place about 1/4 cup of uncooked filling on each leaf and roll.
• Place seam side down in a crock pot. Repeat until you are out of filling.
• Pour the tomatoes and beef stock over the cabbage rolls. Add enough liquid to almost cover the rolls.
• Add onion, garlic and spices.
• Cover and cook on high for about 1 hour or until liquid is bubbling.
• Reduce to low and cook for 4 to 5 hours.
• Test rolls with a pair of tongs, rolls will be feel firm when done and the cabbage will be pale and somewhat translucent.
• Use tongs to carefully remove cabbage rolls from the cooker.

Topping

• In a small bowl combine yogurt, green onion, and dill.

Serve

• Place a couple of cabbage rolls in a shallow bowl and spoon some of the tomato beef broth over. Top with a dollop of the yogurt. Enjoy!

Notes

This recipe makes around 16 cabbage rolls. If you want to make less decrease the amounts for the filling. Add enough stock so that the cabbage rolls are almost covered. Amount of stock needed and cooking times will vary depending on the size of your crock pot and the number of cabbage rolls.

Shashlik or shashlyk is a form of shish kebab popular throughout the former Soviet Union, parts of Eastern Europe, Pakistan, Mongolia, Iran, and Israel. These skewers are either all meat, all fat, or alternating pieces of meat, fat, and vegetables such as bell pepper, onion and tomato. Different that other kebab, the meat for shashlik is usually marinated overnight in vinegar, dry wine, yogurt, or sour cream with the addition of herbs and spices.

I was fortunate to be introduced to this dish by our dear friends Vadim and Yelena. Many wonderful evenings have been enjoyed relaxing in the couples backyard, gathered together with friends and family, sipping wine, savoring amazing food over lively conversation and laughter (and a vodka or two). Vadim is the grill master of the family and loves to have something cooking on the fire. The Russian chicken is a favorite at their house, and I have been lucky to learn first hand his method for preparing this traditional delight.

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Russian Shashlik ~ White BBQ Chicken Kabobs

Chicken thighs marinated in a creamy garlic and herb sauce. Lightly grilled, this chicken is tender and mouthwatering.

Course Main Course

Cuisine Eastern European, Russian

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6

Ingredients

• 2 cups sour cream or plain yogurt
• 2 Tablespoons lemon juice
• 1 Tablespoon extra-virgin olive oil
• 3 cloves garlic minced
• 2 green onions finely sliced
• 2 Tablespoon dill finely chopped
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 - 3 pounds of boneless skinless chicken thighs or breasts cubed

Instructions

• In a large bowl mix together sour cream, lemon, and oil. Add garlic, onion, and spices. Mix well.
• Cut chicken thighs into 1½ cubes.
• Combine chicken into sour cream mixture and marinate in the refrigerator for at least four hours, preferably overnight.
• Pack chicken cubes onto skewers and grill slowly over medium low heat until golden brown. To avoid tearing chicken from skewers allow each side to sear or brown before attempting to turn

Notes

Spices can be added, omitted, or adjusted for personal taste.