diff options
| -rw-r--r-- | .cooklang/config.toml | 1 | ||||
| -rw-r--r-- | Beef Rollups.cook | 48 | ||||
| -rw-r--r-- | Beef and Pork Meatloaf.cook | 39 | ||||
| -rw-r--r-- | Caraway Soup.cook | 30 | ||||
| -rw-r--r-- | Creamed Spinach.cook | 32 | ||||
| -rw-r--r-- | Pork Belly Bites.cook | 28 | ||||
| -rw-r--r-- | Pork Chops with Gravy.cook | 32 | ||||
| -rw-r--r-- | Roasted Pork Shoulder.cook | 32 | ||||
| -rw-r--r-- | Sausages in Beer Gravy.cook | 38 | ||||
| -rw-r--r-- | Sweet and Sour Cabbage.cook | 2 |
10 files changed, 281 insertions, 1 deletions
diff --git a/.cooklang/config.toml b/.cooklang/config.toml index bd3b5f5..a6505fd 100644 --- a/.cooklang/config.toml +++ b/.cooklang/config.toml @@ -22,6 +22,7 @@ pie = { emoji = ":pie:" } pizza = { emoji = ":pizza:" } salad = { emoji = ":salad:" } sandwich = { emoji = ":sandwich:" } +soup = { emoji = ":soup:" } spicy = { emoji = ":hot_pepper:" } taco = { emoji = ":taco:" } tamale = { emoji = ":tamele:" } diff --git a/Beef Rollups.cook b/Beef Rollups.cook new file mode 100644 index 0000000..74d9480 --- /dev/null +++ b/Beef Rollups.cook @@ -0,0 +1,48 @@ +--- +title: Czech Beef Roll-Ups in Gravy (Španělské ptáčky) +source: https://www.cooklikeczechs.com/beef-roll-ups/ +servings: 4 +prep time: 20 minutes +cook time: 1 hour 30 minutes +tags: czech, beef +--- + +Peel and halve @hard-boiled eggs{2}. Cut @soft sausage{1%piece} into thin strips. Cut @dill pickles{2%small} lengthwise into halves or quarters. + +Peel @onions{4%medium}. Cut a few wedges for filling the rolls and finely chop the remainder. + +Cut part of @bacon{3.5%oz} into strips or pieces for the filling, and dice the remainder for the gravy. + +Tenderize @beef round{4%slices} with a #meat mallet{} on both sides. Each slice should be roughly 4×8 inches and no more than 1/4 inch thick. + +Season the beef on both sides with @salt{} to taste and @ground black pepper{0.5%tsp}. + +Spread one side of each beef slice with some of the @yellow mustard{5%tbsp}. + +Place half an egg, some bacon, sausage, an onion wedge, and pickle on the upper half of each beef slice. + +Roll each piece of beef tightly around the filling, tucking in the sides as you go. Secure each roll with #kitchen twine{}. + +Heat @sunflower oil{2%tbsp} in a #heavy saucepan{} or #Dutch oven{} over medium-high heat. + +Brown the beef rolls thoroughly on all sides, then transfer them to a plate. + +Add the chopped onions and remaining bacon to the pan. Reduce the heat to medium and cook for about ~{5%minutes}, stirring frequently, until the onions are golden. If the pan becomes too dry, add @water{1%tbsp}. + +Sprinkle in @all-purpose flour{1.5%tbsp} and cook, stirring, for ~{1%minute}. + +Stir in the remaining mustard. + +Pour in @pickle brine{0.333%cup} and @beef broth{4%cups}, stirring well to combine. + +Return the beef rolls to the pan and bring the liquid to a boil. + +Reduce the heat to low, cover, and simmer gently for ~{1.5%hours}, or until the beef is fork-tender. + +Remove the rolls from the gravy and take off the kitchen twine. + +Taste the gravy and adjust with @salt{} and @ground black pepper{} as needed. + +Blend the gravy briefly with an #immersion blender{} until smooth. + +Return the beef rolls to the gravy and warm them through. diff --git a/Beef and Pork Meatloaf.cook b/Beef and Pork Meatloaf.cook new file mode 100644 index 0000000..d5b221c --- /dev/null +++ b/Beef and Pork Meatloaf.cook @@ -0,0 +1,39 @@ +--- +title: Czech Sekaná — Beef and Pork Meatloaf +source: Petra Kupská <https://www.cooklikeczechs.com/beef-and-pork-meatloaf/> +servings: 8 slices +prep time: 15 minutes +cook time: 1 hour +rest time: 10 minutes +tags: czech, pork, beef +--- + +Preheat the #oven{} to 340°F (180°C). + +Add about 1/2 inch of water to a #baking dish{}. + +Finely chop @onions{2%medium}. Peel and mince @garlic{4%cloves}. + +Put @white bread{1.5%cups}, diced, into a #small bowl{}. Pour over +@milk{0.75%cup} and let soak for ~{5%minutes}. + +Add @ground pork{0.5%lb} and @ground beef{0.5%lb} to a #large mixing bowl{}. + +Add the chopped onions, minced garlic, soaked bread, @egg{1}, +@caraway seeds{0.5%tsp}, crushed, +@dried marjoram{0.5%tbsp}, +@ground black pepper{0.5%tsp}, and +@salt{2%tsp}. + +Mix thoroughly until the mixture is smooth, about ~{2-3%minutes}. + +If the mixture is too loose, mix in @breadcrumbs{} a little at a time +until it holds its shape. + +Form the mixture into a loaf and place it in the prepared baking dish. +Smooth the surface. + +Bake uncovered for ~{1%hour}. During baking, baste the loaf with the +drippings from the bottom of the dish at least twice. + +Remove from the oven and let rest for ~{10%minutes}. diff --git a/Caraway Soup.cook b/Caraway Soup.cook new file mode 100644 index 0000000..63b9544 --- /dev/null +++ b/Caraway Soup.cook @@ -0,0 +1,30 @@ +--- +title: Czech Caraway Soup (Kmínová polévka) +source: https://www.cooklikeczechs.com/caraway-soup-czech-kminova-polevka/ +servings: 4 +prep time: 20 minutes +cook time: 20 minutes +tags: czech, soup +--- + +Peel and finely chop @onion{1%medium}. Peel and dice @potatoes{4%medium}. + +Heat @sunflower oil{1%tbsp} in a #heavy-bottomed pot{} over medium heat. Add the onion and cook, stirring, until translucent. + +Add @ground caraway seeds{2%tsp} and cook for ~{1%minute}, stirring, until fragrant. + +Add @all-purpose flour{2%tbsp} and cook for another ~{1%minute}, stirring continuously. + +Remove the pot from the heat. Add @vegetable broth{1%cup}, lukewarm, and whisk until smooth. Add another @vegetable broth{1%cup} and whisk again. + +Add the remaining @vegetable broth{3%cups}, @ground black pepper{0.25%tsp}, and @salt{} to taste. Stir well. + +Return the pot to the stove. Add the diced potatoes and bring the soup to a boil. + +Reduce the heat to low, cover, and simmer for ~{15%minutes}, or until the potatoes are tender. Stir occasionally so the flour does not settle and scorch. + +Remove the pot from the heat. Add @egg{1} and whisk it thoroughly into the hot soup. Do not cook the soup further. + +Taste and add more @salt{} if needed. + +Serve warm, garnished with @parsley{1%tbsp}, chopped. diff --git a/Creamed Spinach.cook b/Creamed Spinach.cook new file mode 100644 index 0000000..9ac0205 --- /dev/null +++ b/Creamed Spinach.cook @@ -0,0 +1,32 @@ +--- +title: Czech Creamed Spinach (Špenát se smetanou) +source: https://www.cooklikeczechs.com/creamed-spinach-from-frozen/ +servings: 6 +prep time: 10 minutes +cook time: 30 minutes +tags: czech, side +--- + +Thaw @frozen spinach{20%oz}. Drain it well in a #colander{} and let the excess water run off. + +Peel and finely chop @onion{0.5}. Peel and finely mince @garlic{3%cloves}. + +Melt @unsalted butter{0.5%stick} in a #saucepan{} over medium-high heat. + +Add the onion and garlic and sauté for about ~{3%minutes}, until softened. + +Add @all-purpose flour{3%tbsp} and cook, stirring, for ~{1%minute}. + +Remove the saucepan from the heat. + +Mix @whole milk{0.667%cup} with @heavy cream{0.333%cup}. Gradually pour the mixture into the saucepan while whisking continuously so that no lumps form. + +Reduce the heat to low, return the saucepan to the stove, and simmer the béchamel for ~{15%minutes}, stirring occasionally. + +Add the drained spinach and stir well. Warm for about ~{5%minutes}. + +Season with @ground black pepper{0.25%tsp} and @salt{} to taste. + +Blend with an #immersion blender{} until smooth and creamy. + +Stir in @ground nutmeg{0.125%tsp}. diff --git a/Pork Belly Bites.cook b/Pork Belly Bites.cook new file mode 100644 index 0000000..17bec87 --- /dev/null +++ b/Pork Belly Bites.cook @@ -0,0 +1,28 @@ +--- +title: Pork Belly Bites (Vepřové výpečky) +source: https://www.cooklikeczechs.com/pork-belly-bites/ +servings: 4 +prep time: 20 minutes +cook time: 1 hour 30 minutes +tags: czech, main, pork belly +--- + +Preheat the #oven{} to 350°F (180°C), using conventional top and bottom heat. + +Briefly rinse @pork belly{2%lb} and pat dry. Cut it into roughly 1 1/2–2 inch pieces. + +Peel and roughly chop @onions{2%medium}. Peel and mince @garlic{5%cloves}. + +Place the pork, onions, and garlic in a #roasting pan{} or rimmed #baking tray{}. + +Sprinkle with @salt{0.5%tbsp}, @caraway seeds{1%tbsp}, and @ground black pepper{0.5%tsp}. + +Use your hands to toss and rub the pork until the pieces are evenly coated with the seasonings. + +Pour @water{1%cup} into the roasting pan. + +Roast for ~{1.5%hours}. + +About every ~{20%minutes}, baste the pork with the pan juices and turn the pieces over. + +Continue roasting until the pork is tender and deeply golden. diff --git a/Pork Chops with Gravy.cook b/Pork Chops with Gravy.cook new file mode 100644 index 0000000..daf2d14 --- /dev/null +++ b/Pork Chops with Gravy.cook @@ -0,0 +1,32 @@ +--- +title: Pork Chops with Gravy +source: https://www.cooklikeczechs.com/pork-chops-and-gravy/ +servings: 4 +prep time: 15 minutes +cook time: 45 minutes +tags: czech, main, pork +--- + +Preheat the #oven{} to 340°F (170°C). + +Pat @pork chops{4} dry and lightly tenderize them with a #meat mallet{}. Make several shallow cuts around the edges of each chop, about 1/4 inch deep, to help them stay flat while cooking. + +Season both sides with @salt{} to taste and @ground black pepper{0.25%tsp}. + +Heat @pork lard{1%tbsp} in a large oven-safe #skillet{} over medium-high heat. + +Sear the pork chops in a single layer for ~{1-2%minutes} per side, then transfer them to a plate. + +Reduce the heat. Add @onions{2%small}, peeled and finely chopped, together with @water{1%tbsp}. + +Cook the onions until golden, scraping up the browned bits from the bottom of the skillet with a #wooden spoon{}. + +Return the pork chops and any accumulated juices to the skillet, then remove the skillet from the heat. + +In a #bowl{}, mix @heavy cream{1%cup} with @yellow mustard{2%tbsp}. + +Pour the cream mixture over the pork chops and sprinkle with @fresh rosemary leaves{1%tsp}. + +Cover the skillet and bake for ~{30%minutes} at 340°F (170°C). + +Remove the lid, increase the oven temperature to 360°F (180°C), and bake uncovered for another ~{15%minutes}. diff --git a/Roasted Pork Shoulder.cook b/Roasted Pork Shoulder.cook new file mode 100644 index 0000000..2758f77 --- /dev/null +++ b/Roasted Pork Shoulder.cook @@ -0,0 +1,32 @@ +--- +title: Roasted Pork Shoulder +source: https://www.cooklikeczechs.com/roasted-pork-shoulder-recipe/ +servings: 6 +prep time: 15 minutes +cook time: 2 hours +tags: czech, pork +--- + +Preheat the #oven{} to 400°F (200°C), using conventional top and bottom heat rather than convection. + +Rinse @pork shoulder{3%lb} and pat dry. If the roast is unevenly shaped, tie it with #kitchen string{}. + +Peel and finely mince @garlic{2%cloves}. Rub the pork all over with the garlic, @salt{1%tsp}, and @ground caraway seeds{1%tsp}. + +Peel @onions{3%medium} and cut them into wedges. + +Grease a #roasting pan{} with @pork lard{2%tbsp}. Spread the onions over the bottom of the pan and place the seasoned pork on top. + +Pour @water{0.5%cup} into the roasting pan. + +Roast uncovered at 400°F (200°C) for ~{30%minutes}. + +Reduce the oven temperature to 300°F (150°C) and continue roasting for ~{1.5%hours}. + +About every ~{30%minutes}, baste the pork with the pan juices. If the pan begins to dry out, add a few tablespoons of @water{}. + +Remove the finished pork from the pan and set it aside. + +Pour the roasted onions and pan juices through a #sieve{} into a #saucepan{}. Press the softened onions through the sieve to make the gravy. + +Slice the pork into roughly 1/2-inch-thick pieces and serve with the gravy. diff --git a/Sausages in Beer Gravy.cook b/Sausages in Beer Gravy.cook new file mode 100644 index 0000000..b542006 --- /dev/null +++ b/Sausages in Beer Gravy.cook @@ -0,0 +1,38 @@ +--- +title: Sausages in Beer Gravy (Buřty na pivu) +source: https://www.cooklikeczechs.com/sausages-in-beer-gravy/ +servings: 4 +prep time: 20 minutes +cook time: 25 minutes +tags: czech, sausage, main +--- + +Preheat the #oven{} to 400°F (200°C). + +Peel @onions{3%large} and cut them into wedges. + +Peel and thinly slice @garlic{4%cloves}. + +Peel @sausages{6}, if needed, and cut them in half lengthwise. Czech špekáčky are traditional, but bratwurst or Polish kielbasa also work. + +Wash @chili pepper{1%small}, halve it lengthwise, remove the seeds, and slice thinly. + +Heat @pork lard{1.5%tbsp} in an ovenproof #saucepan{} or #baking dish{} over medium heat. + +Add the onions, garlic, and chili pepper. Cook while stirring until the onions begin to brown. + +Add @bay leaves{2} and @fresh thyme{3%sprigs} and stir. + +Reduce the heat. Add @tomato ketchup{3%tbsp} and @tomato paste{2%tbsp}. Cook, stirring, for about ~{30%seconds}. + +Pour in @dark lager{2%cups}. + +Stir in @honey{1%tbsp}, @ground black pepper{0.25%tsp}, and @salt{} to taste. + +Place the sausage halves in the beer gravy. + +Transfer the dish to the oven and bake uncovered for ~{20-25%minutes}. + +Remove from the oven and let rest briefly before serving. + +Serve with @rye bread{}, @Czech rohlík rolls{}, or another crusty @bread{}. diff --git a/Sweet and Sour Cabbage.cook b/Sweet and Sour Cabbage.cook index 76f009e..47a1b3a 100644 --- a/Sweet and Sour Cabbage.cook +++ b/Sweet and Sour Cabbage.cook @@ -1,7 +1,7 @@ --- prep time: 10 min cook time: 50 min -tags: czech, side +tags: czech, side, cabbage source: Petra Kupská <https://www.cooklikeczechs.com/sweet-and-sour-cabbage/> --- |