Eastern European

 

Potato Pancakes with Jalapeno and Horseradish Creme

Ingredients:

A few large potatoes

Onion

A few jalapenos

egg yolk

sour cream

horseradish 

herbs

Matzo meal

Shred up the potato's chop the onions and jalapenos and mix up with egg yolk and matzo meal. Heat up some oil on medium and start spooning clumps onto the pan and cook on both sides until golden brown.  

For sauce mix sour cream with a bunch of horseradish and add some god damn herbs and maybe some hot spice.

Koreastern European Reuben

I know kimchee isn't Eastern European, but it is such a fantastic Korean substitute for sauerkraut!  Not that I don't like sauerkraut; I just love kimchee in a sandwich.

Corned Beef - 1 1/2lbs

Swiss cheese - 1/2 lb

Rye Bread - 1 loaf

Kimchee - 12oz

Thousand Island dressing

Butter

Take two slices of bread and butter one side of each slice.  Then put dressing on the opposite side of each slice.  Generously add corned beef to one slice, spread a layer of kimchee, and lay two slices of Swiss on top.  Add the top slice of bread and fry until the bread crisps up and the cheddar is melted.  I used a George Foreman for this.

Roasted Beets 'n Goat Cheese

They like beets in Eastern Europe, right? Everybody likes beets. And if you don't, get the fuck out of my kitchen.

This is a recipe I made up because City Market is boycotting Brussels Sprouts. Or they're out of season. Whatever. You know what's not out of season? Beets! Though evidence is inconclusive, I imagine this dish has been enjoyed by many an Eastern European on a cold August night.

A variety of beets (I used a few from our csa, and supplemented with some golden and purple beets)

walnuts, chopped (I think I used maple-glazed?)

goat cheese

a drizzle of honey

Slice beets (vary the thickness, ranging from thin larger slices, to halving or quartering the smaller beets). Toss lightly with oil in a baking pan, mixing up the colors and sizes of the beets, and roast @ 400 for 30 mins or more, depending on how roasted you like your beets. Cool a bit and toss with goat cheese and walnuts. Delicious @ any temp!