(From Olha Franko's <em>Practical Kitchen</em>, 1929) Kraków kasha is the hulled and finely cracked kernel of buckwheat — the <em>hrechanyi prodil</em>. In southern Poland, buckwheat was once called <em>kasza tatarczana</em>, and its arrival was attributed to the Tatars. The 1926 weekly journal « Społem » noted: "Kraków groats are obtained from the same buckwheat, but finely hulled…"
(From Olha Franko's book Practical Kitchen, 1929) Crayfish dishes have been known since time immemorial. Old recipes mention everything from simply boiled crayfish to fragrant crayfish bisque, or more refined preparations such as «Cardinal» sauce, crayfish pudding, stuffed crayfish, and many others. It is well known that the Swedes are great crayfish enthusiasts…
(From Olha Franko's Practical Kitchen, 1929) This is a German cherry cake recipe known as Kirschenmichel or Kirschenplotzer. Widespread in southern Germany, this dessert comes in several versions, most made with stale bread rolls soaked in milk, earning it the name bread pudding as well. It is usually dusted with powdered sugar and served with vanilla custard, whipped cream, or ice cream …
(From <em>Practical Kitchen</em> by Olha Franko, 1929.) Lazy little dumplings are a very ancient dish, preserved in a handwritten collection of recipes from the time of the Grand Duchy of Lithuania, dating back to the 17th century. Why are they called "lazy"? There is a legend about a lazy housewife who did not want to shape varenyky, so she simply mixed the cottage cheese …
(From Olha Franko's <em>Practical Kitchen</em>, 1929) "Meat-stuffed tomatoes" is a traditional Greek dish known as <em>Gemista</em>. Vegetables — most often tomatoes and peppers — are stuffed with rice and various additions. In the Mediterranean part of Greece, pine nuts and raisins find their way in, while further north, minced beef or pork is far more common …
(From Olha Franko's book "Practical Kitchen", 1929) Jean-Baptiste Colbert was a French statesman during the reign of King Louis XIV. He was not a great gourmet, but it was common practice in those days for cooks of prominent families to name dishes in honour of their employers. This is how we came to have two classic preparations …
September 17th is the name day of Vira, Nadiia, Liubov, and Sofia! Grandma used to say that animals have birthdays, but name days belong only to people. Dad Bohdan would say that for a name day, you never invite anyone — it's always your dearest friends, the ones who remember you, who simply show up. My sister Nadia never invited anyone, but she always knew her truest friends would come…
(From <em>Practical Kitchen</em> by Olha Franko, 1929) Ingredients Preparation
(From Olha Franko's <em>Practical Kitchen</em>, 1929) "Cold soups are prepared from fruits and vegetables. Almost all <em>ovochivky</em> can be made in the same way, using fresh or dried fruit. The fruit is briefly scalded in boiling water, then puréed and beaten together with good sour cream. For four people, you will need 1/4 litre of thick sour cream …
(From Olha Franko's book <em>Practical Kitchen</em>, 1929) Rizi-Bisi (which ought to be called Rizi-Bizi) is an ancient Venetian dish, not unlike a thick soup — the risotto technique came along only later. It was made with rice and <em>bizi</em>, the local dialect word for peas, which is where the name <em>Rizi-e-bisi</em> comes from.
(From Olha Franko's <em>Practical Kitchen</em>, 1929) When we were little, Grandma (Olha Franko) often made stuffed eggs. We loved them dearly — especially the little shell cups we'd scoop clean with a tiny spoon. This ancient dish has been known in Andalusia since the 13th century and arrived in Poland by the mid-15th century…
(From the book by Olha Franko "Practical Kitchen") Ingredients Preparation
