Slovakian Cabbage Pasta Squares

In the weeks leading up to the holidays, I wouldn't get my hands off of my Slovakian cookbook. Second to my mother-in-law, Zela, this cookbook is an inspirational Bohemian reference on new ways to prepare traditional Slovakian foods. I began cooking Slovakian foods because I felt more connected to Joe's family's heritage. The more I prepare Slovakian cuisine, however, I realize that I'm hooked on it for other reasons as well:

Slovak Cuisine, Copyright 2010
ISBN 978-80-07-01817-1

1) It is affordable. 

Potatoes, cabbage, onions, flour, eggs, pork... these are main staples and are usually priced at a bargain. Ingredients steam from what Slovakian people could grow in their fields, bred in their yards, and what they were able to catch or collect in nearby meadows and forests. I still splurge on higher quality cheeses, all-natural sausages, and mostly organic produce, but my grocery bill is still down 50%! 

2) It is fast. 

With a little foresight, dinner can be on the table in 30 minutes tops. Frying and boiling cook everything quicker than you can ring the dinner bell. This is very handy for a cook on the go.

3) It is truly delicious. 

Anyone who is curious about it, please come over and share a meal with me. Or even better yet, click on the label listed as "Slovakian" on the right hand side of this page for an ongoing listing of recipes for you to prepare at home! 

Cabbage Pasta Squares

Here I will show you how to make homemade pasta squares tossed with cooked cabbage. I had always thought that making pasta required expensive spaghetti presses and whatnot. But no. All a person needs is some counter space and a knife! Marvelous.

Prepare a simple dough of flour, egg, water and salt. Thinly roll out the dough on a floured surface and let it sit for a few hours to "dry" slightly. Cut into squares and then boil in salted water. You know your pasta is cooked when it floats to the top!

Drain and rinse your cooked pasta under running water.  Then toss with some butter or oil to keep the pieces from sticking. Sauté some shredded cabbage in a bit of oil with salt and pepper while the pasta is cooking until soft. Toss everything together and dig in! 

Served with a hearty winter salad and olives,
but this would probably also go very well with
a smoked sausages plate.

Slovakian Cabbage Pasta Squares

From "Slovak Cuisine" cookbook

Serves 8

4 cups all-purpose flour

1 egg

1 teaspoon salt

1 cup water

4 Tbsp. butter

4 Tbsp. oil

1 small head of green cabbage, shredded

Salt and pepper to taste

Combine the flour, egg, salt and water to work into a dough. Roll out onto a floured surface and let dry for an hour or two. Meanwhile, cook the cabbage by heating the oil up in a large skillet. Saute the cabbage until soft. Season with salt and pepper. Cut the slightly dried pasta into small squares and toss into salted boiling water. Once the pasta floats to the top, let cook an additional 3 minutes. Drain and rinse pasta under running water. In a large bowl toss with the butter. Add the cooked cabbage and mix well. Season with additional salt and pepper to taste. 

Note: Need a way to use up leftovers?  Try tossing with a simple Alfredo or marinara sauce. Or try combining with other leftovers. We enjoyed ours with some shredded turkey and white gravy!

Getting creative with leftovers!

Curried Red Lentils with Nutty Naan

If I was forced to make a list of my top 10 favorite foods, naan, a south-central Asian and Middle Eastern flatbread, would most certainly be included. Similar to a pita, this bread has a true rustic texture: soft, chewy, and dappled with crispy bubbles. Depending on the region, naan can be fried or baked, leavened or unleavened. I got such a craving for this bread that I tried making it myself.  It was a impulsive craving.  I swear one of those hot, doughy bread saucers was floating around my head and filling nostrals with smells of toasted wheat brushed with butter. Naanaanaan!  I had to have some! With such a sudden cooking outburst, I hadn't realized that my bread flour supply was running dangerously low until I ended up with an empty bag in the middle of preparing dough. The end result was a "nutty naan."  Whole wheat flour became a main ingredient to make up for the lack of bread flour in my pantry.  Despite such a recipe alteration, the end result was just as dreamy...

Homemade, whole-wheat Nutty Naan.

Nonetheless, in my option, naan truly shines at the table when it can be accompanied with dishes laden in spicy sauces to dip, scoop, and clean your plate with.  Red Lentil Coconut Curry, brown rice, yogurt, and hot sauce became my naan's handsome counterpart. 

Red Lentil Coconut Curry

Sassy red lentils. 

This dinner was an experiment of sorts. Never before had I prepared flatbread, cooked (let alone ever heard about) red lentils, or used coconut milk as a curry base. Luckily, everything turned out even better than I had imagined. Scrumptious! I happily enjoyed these spicy winter veggies with sassy lentils as leftovers... even long after the naan had disappeared.  If you are looking for a hearty meal to warm you up from the inside out, I recommend making the recipes that follow.

Nutty Naan

Adapted from "Simply in Season" cookbook

Serves 8-10

1/4 cup warm water

1 Tbsp. active dry yeast

1 Tbsp. sugar

1 cup warm water

1/4 cup plain yogurt

1 egg, beaten

2 Tbsp. oil

2 teaspoons salt

2.5 cups bread flour

2.5 cups whole-wheat flour, plus extra for kneading

Extra oil or butter

Mix the first three ingredients in a small bowl and set aside for 5 minutes to make sure yeast is alive (will begin to foam). Mix the 1 cup water, yogurt, egg, oil, and salt in a large bowl until wall combined. Stir in yeast mixture. Now, begin to stir in the bread flour and then begin adding whole wheat flour until a soft dough forms. Knead 5 minutes. Turnout into a greased bowl and let rise in a warm place for 1 hour. Near the end, begin heating a bit of oil/butter in a large frying pan (medium-high heat). I used about 1/2 Tbsp. butter to cook each piece of naan. Separate leavened dough into golf ball-sized balls (I did one at a time). Roll each ball into a very thin circle, only a few millimeters thick. Cook each piece, one at a time, until golden and puffy on both sides (about 2-3 minutes per side). 

Leavened dough pile from which I would tear off one small
ball at a time and then roll it out as thin as possible.

The thinner the dough, the better it will bubble up in the
hot skillet. This piece got too thin and tore. 
But this level of thinness was what I strived for.

Red Lentil Coconut Curry 

Adapted from "Simply in Season" cookbook

Serves 8-10

1 large onion, minced
13.5 ounce can coconut milk (full fat best)
1/4 cup soy sauce
1 cup tomato sauce
2 cups red lentils, dried, rinsed
5 cups water
1/2 head cauliflower florets
1/2 large sweet potato, peeled, cubed
1/4 head cabbage, shredded and chopped
1 cup peas (frozen are fine)

Spice mixture:
1 Tbsp. garlic, minced
1/2 Tbsp. ginger powder
1 Tbsp. curry powder
1 teaspoon tumeric, ground
1 teaspoon cumin, ground
1/2 teaspoon pepper
1/4 teaspoon cayanne pepper, ground
1/4 teaspoon cinnamon
2 bay leaves

Throw your can of coconut milk in the freezer for 20 minutes while you dice the onion and mince the garlic. By that time, the fat from the can will congregate at the top, as shown here:

Use the coconut milk fat to saute the onion and spices.
The fat separates from the milk nicely with a quick freeze. 

Once your coconut milk fat is displaced from the can to a large cooking pot, heat it over medium heat and saute the diced onion until translucent and soft. Add the ingredients listed under "Spice mixture" and cook, string constantly, for 3 minutes. Do not let the spices or the onion to brown! Add the coconut milk, soy sauce, and tomato sauce to the pot. Turn heat down and simmer this spiced sauce on low heat for 20 minutes, stirring often. Now add the lentils and water. Continue simmering the mixture for another 20 minutes. Now add the prepared fall/winter vegetables, reserving the peas until later.  Turn heat up to medium-high to allow the mixture to boil gently until the vegetables become tender (about 30 minutes).  Add the peas around the last 10 minutes of cooking if you like them to remain a vibrant green (I threw my peas in early specifically so that the peas would lose a bit of their green hue). Taste the seasonings and add more if necessary, perhaps just a teaspoon of salt.  Serve over rice garnished with your favorite curry toppings. My favorite curry topping happens to be plain yogurt and sriracha sauce!  However, toasted sunflower seeds or Indian chutneys could certainly give your leftovers a facelift.  

Must-have curry toppers.
If I don't have yogurt, sour cream is my go-to substitute.

Who knew that a simple craving for naan could inspire such a unique cooking cascade?

Piquant Pumpkin Soup

These early December days seem to be zooming right on by. Memories of the past week's events replay in my mind like fast-forwarded scenes on a VHS tape.  Many times my only interaction with Joe has been in the car, commuting to and from opposite work shifts; as he completes night shifts, I begin day shifts.  Thankfully, the past few days of being cooped up in a stuffy office or convention center have coincided with the harshest winter weather slam that Denver has received this season. We received three nights of consecutive snowfall with temps dipping down into the negative digits! 

Today, however, all that I have on my itinerary is to spruce up the ol' apartment, enjoy a bit of sunshine, and blog. I can already check the first two items off my list. The AM hours were spent vacuuming, dusting, doing three loads of laundry, taking out trash, washing dishes, and scrubbing the bathroom, kitchen, and hardwood floors. I am always amazed at how quickly a small 1-bedroom apartment with two tidy residents can explode into messy chaos. How does anyone manage kids, pets, and more square feet, in addition to full-time employment? I stand flabbergasted!  

By mid-day, the temperatures have risen to a balmy 40 degrees. My running shoes were sloshing all the way around the snow-packed trails of Cheesman Park, but I sort of enjoyed the irregular acoustics. Crunch, crunch, splash. Crunch, splash, crunch!  Squirrels were all a buzz in the warm sunshine, scampering through the snow with bushy tails twitching. They seemed to be baiting every leased dog to a game of chase.  

Then for a slow lunch, some leftover, spicy pumpkin soup: 

As it turns out, I dined in my bedroom to escape the gritty banging taking place right outside my table window:

There I still remain, comfortably lounging in an old IKEA chair with feet propped up on the bed corner, completing the last thing on my list. Blogging. My digital escape. I can't describe what compels me to continue posting about the amateur happenings in my kitchen. There seems to be hundreds upon thousands upon millions of food bloggers out there.  Each with, what seems to be, well-planned signature themes or goals, and professionally edited photos.  The Curious Cook appears to be without rhyme or reason to the foods prepared, or the nature in which events are posted. Some entries capture detailed cooking processes step-by-step, while others only highlight the finished products. Some are recipe-oriented, others are life-oriented. I have no cooking merit, nor interest in becoming famous. But here I am!  Typing away during any free opportunity, because I simply find joy in it. Because I love to write. Because I hope to inspire others to play with food. Because it inspires me to continue inspiring myself. 

For those of you reading these posts, I want to say, "thank you."  You always make my kitchen feel warm and buzzing with company, even though we may be hundreds of miles apart.  

The sun is now low in the late afternoon sky, setting my beige walls ablaze with orange. A sort of spiced pumpkin color, I decide.  Supper is on the horizon. This is my signal to, once again, return to the kitchen... 

Italy Part 30

Mushroom walks into a bar. 

Bartender says, "We don't serve mushrooms." 

Mushroom says, "But I'm a 'fun guy!'" 

Bartender says, "I just said that don't serve fungi." 

Mushroom says, "No, no, not 'fungi,' 'fun guy.' I made a pun!" 

Bartender says, "Get the *bleep* out of my bar."

Mushrooms may not be as witty as they are 'fun guys' to eat! Hehe. Last week I prepared the following recipe, Sauteed mushrooms with garlic (p. 100).  This dish paired nicely with warm, crusty bread as an elegant appetizer. 

Mushrooms sauteed in oil and garlic.

More cooking with fresh thyme, followed by high and low
temperature cycling to allow the mushrooms to release and
evaporate their juices. The final step required stirring in
fresh parsley, salt and pepper to taste.

Sauteed mushrooms with garlic.
This Italian cooking challenge is
now 99% complete!

In my last Italian entry I mentioned that I have been tallying all of the recipes listed for this cooking challenge using a separate word file on my desktop. Today, I cut and pasted it below so that you can observe how far this challenge has come since early June. Please note that I was forced to modify this challenge a smidgen by throwing out seven recipes (listed at the bottom) due to equipment, budget or ingredient availability constraints.   Current standing: 74 recipes down with only 1 to go!! 

RECIPES TO MAKE (n = 1)

Panettone (p. 146)

COMPLETED RECIPES (n = 74)

Sautéed mushrooms with garlic

Zuppa inglese

Rabbit with rosemary and white wine

Involtini of swordfish

Olive bread

Herb baked ricotta

Zabaglione

Chicken liver crostini

Polenta squares with mushroom ragu

Green beans with garlic breadcrumbs

Seafood risotto

Spaghetti with sardines, fennel, tomato

Stuffed crepes

Penne alla napolitana

Biscotti

Roasted rosemary chicken

Baked radicchio

Cassata alla siciliana

Caponata with tuna

Veal steaks with prosciutto

Panzanella

Minestrone with pesto

Mussels in tomato and herb sauce

Gnocci romana

Insalata di frutti di mare

Honey and pine nut tart

Orecchiette with broccoli

Roman lamb

Rosemary potatoes

Sautéed silver beet

Fried olives

Stuffed sardines

Baked eggplant with tomato and mozzarella

Espresso granita

Mozzarella in carozza

Marjoram salmoriglio

Spagnettini with garlic and chilli

Sicilian rice fritters

Fennel fritters

Pork chops in marsala

Carciofi all romana

Macerated oranges

Almond semifreddo

Tomato and basil crostini

Semi dried roma tomatoes

Bean and rosemary dip

Grilled squid with salsa verde

Focaccia

Bucatini alla norm

Lingunie pesto

Bucatini amatricana

Pizza rustica

Mushroom risotto

Arancini

Chicken caccitori

Shaved fennel salad

Frittata di asparagialla menta

Strawberries with balsamic vinegar

Figs and procuitto

Stuffed peaches

Pappa al pomadoro

Rocket and pecorino salad

Parmesan and rosemary crusted veal chops

Salsa rossa

Lemon granita

Roasted balsamic onions

Baked peppers with anchovies

Spaghetti puttanesca

Olive crostini

Napolentana crostini

Tuna and cannelloni bean salad

Chimneysweeper’s gelato

Insalata caprese

Homemade pizza (seen here)

RECIPES NOT PREPARED (n = 7)

Sicilian cannoli (p. 144)

Reason: Did not have proper equipment to roll cannoli shells, however, I did purchase all of the ingredients for the creme filling to put into pre-made cannoli shells. These were forgotten about during my stay in Minnesota so perhaps my mother will be the guest chef to present this recipe in the future. 

Fritto misto di mare (p. 125) 

Reason: Mullet and cuttlefish not available

Fried whitebait (p. 100) 

Reason: Whitebait not available

Stuffed zucchini flowers (p. 88)

Reason: Flowers not available. At the farmer's market I was told by multiple zucchini growers that the act of picking the flower from the squash kills the zucchini, so they do not harvest these flowers since the demand for zucchini is greater. 

Fegato garbo e dolce (p. 121)

Reason: I couldn't find organic, grass-fed cattle from which these calves livers are taken from. Calves livers are available at specialty delis, however, I just can stomach the idea of eating an organ that filters out toxins from poorly reared animals.

Homemade pasta (p. 106)

Reason: Can't afford to invest in the equipment

Herb filled ravioli with sage butter (p. 112)

Reason: Can't afford to invest in the equipment

Winter Root Vegetables

After returning home from a Baltimore Thanksgiving gathering with Joe's family friends yesterday evening I was astonished to find a lonely rutabaga in the crisper drawer of my refrigerator. I had purchased it a few weeks ago after growing curious of the larger purple-blushed bulbs propped up next to the carrots in the produce section of my grocery store. Knowing I needed to cook this ASAP and also wanting something relatively healthy after the past week of feasting, I found the following recipe, but made a few manipulations including adding leeks, excluding potatoes, and doubling the olive oil.


Roasted Root Vegetables with Mustard


3 tbsp. Dijon mustard, coarse
6 tbsp. olive oil
1 tbsp. dried thyme
1/4 tsp. paprika
1/4 tsp. cayenne
1/2 tsp. salt
1/4 tsp. black pepper, fresh ground
4 carrots, sliced 1-in lengths
2 parsnips, sliced 1-in lengths
1 rutabaga, 1-in cubes
1/2 large yellow onion, 1/2-in wedges
3 leeks, sliced 1-in rings

Preheat oven to 375 degrees F. Whisk together mustard, oil, and spices in a large bowl. Prepare vegetables and mix with the mustard sauce until well coated. Let vegetables marinate for 10 minutes and then place on baking sheet. Bake for 45-50 minutes turning every 15 minutes. Season to taste with more salt and pepper.

This recipe rocks. It is a wonderful way to experiment with winter root vegetables and I have to admit this was a first-time experience with rutabaga, leeks, and parsnips! Fantastic! The mustard flavor was more muted than I would have preferred but I think it is because I didn't use coarse Dijon like the original recipe calls for. I ended up drizzling some homemade mustard dressing on top (olive oil, red wine vinegar, salt and pepper shaken in an almost empty mustard bottle) and ketchup. The ketchup wasn't the most elegant side to pair with this but I had a craving for it tonight. Next time I won't because it disguises the simples spices of this dish.

Grilled leek greens and mustard veggies.

There were so many leek greens to discard that I googled "eating leek greens" and I discovered you can eat them! I opted for grilling them on my George Forman grill brushed with olive oil (pictured above). The leaves are quite fibrous and resemble giant green onions in my opinion.  I think they might be nice drizzled with some soy sauce and sesame seeds.


I also had some dried pumpkin seeds that I pan toasted using hot light olive oil and sprinkled with cinnamon and salt. During this heating process, a very pleasant cinnamon fragrance drifted from the pan which I found to stir up feelings of comfort.  I was also surprised to find that the seeds began to jump out of the pan like popcorn in the last few minutes of heating from steam bursting from the seed coat!

Sweet-n-savory pumpkin seeds.

In addition to these experiments, I whipped up some tahini based scones while the vegetables were roasting so that I could just slide them into the already-pre-heated oven when they finished. The recipe can be found on food.com as well from this link.  I used a glass drinking glass to cut the scones into round shapes after rolling out with a rolling pin. Also they received overwhelming positive feedback, I have to disagree. I would have to suggest from my experiences to hand shape into an inch high small circle for better rising, adding a 1/4 cup of honey to the dough to sweeten up a bit, and dipping the top of the scones in sunflower seeds to make them stick better (or drizzle some honey on top as a glue).

Rustic scones.