66. Croatia

Pogacha (Farmers Bread) 

Ingredients

• 1 cup milk
• 1/4 cup (1/2 stick) butter
• 1 package active dry yeast
• 2 tablespoons sugar
• 5 cups all-purpose flour (plus additional for shaping)
• 1 cup sour cream
• 1/4 cup vegetable or canola oil
• 1 large egg (slightly beaten)
• 1 teaspoon salt

Steps to Make It

1. Gather the ingredients.
2. Scald milk and add butter. Allow to cool to lukewarm. Add yeast and sugar and stir until dissolved.
3. Measure 5 cups flour into working bowl of a stand mixer fitted with the paddle attachment. Add milk-yeast mixture, sour cream, oil, egg, and salt. Mix well.
4. Switch to the dough hook and knead on medium-low for about 5 minutes or until dough is smooth and elastic.
5. Turn out into a large greased bowl. Flip dough over to grease both sides, cover and let rise until doubled. See this quick tip for faster rising.
6. Heat oven to 350 F. Punch down dough and place in a 10-inch round greased pan with high sides (about 3 inches) or handshape into a 10-inch round and place on a parchment-lined baking sheet.
7. Using a sharp knife or a lame, slash top of dough three times. Some make an "X" on top.
8. Bake about 1 hour or until the instant-read thermometer registers 190 F.
9. Remove from oven and place on cooling rack.
10. Serve with butter or ajvar (a roasted pepper-eggplant spread) and kajmak (a homemade unaged cheese spread), Prosciutto, hard cheese, and/or olives. 

5 from 2 votes

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Scampi Buzara

Servings: 2 -3

Author: Kitchen Nostalgia

Ingredients

• 1 kg large scampi washed, 2 lb, 8-10 in kg
• 100-200 ml olive oil 4-8 fl oz
• 3 cloves garlic minced
• 2 Tbsp tomato paste
• 100 ml white wine 4 fl oz
• 1-2 Tbsp red wine optional
• 1 Tbsp cognac or brandy
• 1 Tbsp parsley chopped
• salt and black pepper to taste
• 1-2 Tbs dry breadcrumbs

Instructions

1. Heat olive oil in a large skillet. Briefly sauté scampi, then add garlic and tomato puree. Cook for 1-2 minutes.
2. Season with salt and pepper. Add wine and cognac. Boil slowly for about 10 minutes.
3. Add parsley. If sauce is too thin, thicken it with breadcrumbs.

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Pašticada

Prep Time

20 mins

Cook Time

4 hrs

Total Time

4 hrs 20 mins

 

Traditional Dalmatian pašticada is slow-cooked beef prepared in a rich red sweet and sour sauce, usually served with gnocchi or homemade pasta

Course: Main Course

Cuisine: Croatian

Servings: 6 people

Author: Mike Benayoun

Ingredients

• 3 to 4 lb beef round (or other cut)
• 5 cloves garlic , sliced
• 4 oz. bacon , cut into ½-inch pieces
• 4 cups wine vinegar (or more)
• ½ cup olive oil
• 1 cup vegetable broth (or beef broth)
• 3 onions , quartered
• 2 carrots , peeled and cut
• 1 celery root , peeled and quartered
• 1 parsley root , peeled and quartered
• 1 tablespoon flour
• 4 whole cloves
• 2 tablespoons tomato paste
• 1 bay leaf
• ½ cup prosek (or other sweet dessert wine)
• 1 tablespoon sugar
• ½ cup red dry wine
• 4 prunes
• 1 lb gnocchi
• Parmesan cheese (optional)
• ½ bunch parsley , chopped
• Salt
• Pepper

Instructions

1. Pierce the meat with a sharp pointed knife and insert pieces of garlic, bacon and cloves in it.
2. Place the beef in a large dish. Cover with vinegar and leave it overnight in the refrigerator.
3. The next day, remove the meat from the vinegar.
4. Remove the bacon and garlic and save them.
5. Put meat in Dutch oven or deep pot. Dust meat with flour, then add olive oil.
6. Cook on medium high heat. Remove the meat when it takes on the color from all sides after about 8 to 10 minutes.
7. Fry the onion, garlic and bacon in the same oil for a few minutes.
8. Return the meat to the pot, add broth and cook for about 6 to 8 minutes.
9. Add the tomato paste diluted in sweet wine, then add the carrots, celery root, parsley root. Incorporate red wine and sugar, and cook covered on low heat for 3 hours or until the meat is tender.
10. Halfway through cooking, add the bay leaf and prunes.
11. When the meat is tender, remove it to a plate and cut into thick slices.
12. Purée the vegetables and sauce left in the pot with a hand blender.
13. Serve with potato gnocchi.
14. Garnish with parsley or grated parmesan cheese (optional).

Potato Paprika Saute

Country: Croatia
Course: Side
Makes: 4 to 6 servings 

Ingredients:

• 1/4 cup oil
• 4 tsp paprika
• 8 red or white potatoes, sliced
• Salt to taste

Directions:

1. Heat the oil over a medium high flame and add the paprika. Swirl to combine, then immediately add the potatoes. Toss to completely coat.
2. Cover and cook for 10 to 12 minutes, or until tender. Add salt and serve.

Palacinke (Cheese Filled Crepes)

Country: Croatia
Course: Dessert
Makes: 12 crepes 

For the Crepes:

• 3 eggs
• pinch of salt
• 2 cups of milk
• 2 cups flour
• 1/2 cup sparkling mineral water
• 1 tsp grated lemon peel
• oil for frying

For the Filling:

• 1/2 pound farmer's cheese
• 1 egg
• 1/4 cup sugar

For the Topping:

• 1/2 cup sour cream
• 1 egg

Directions:

1. In a small bowl, mix two eggs with the salt. Slowly add the milk and flour until you get a pretty runny batter, similar to the consistency of heavy cream. Now add the sparkling water and lemon peel.
2. Heat a large frying pan over medium heat and add the batter, using a ladle. When the pan is about half full, tilt it until the batter fills the pan evenly. Cook on both sides until a light golden color.
3. Combine the cheese, egg and sugar to make the filling. Spread some of the cheese filling over each crepe and roll it up into a tube.
4. Line the crepes up in an ovenproof dish. Mix the last egg with about the sour cream and spread that over the top of the crepes. Bake at 325 degrees for about 20 minutes.
5. Top with cherries or candied citrus peel. 

Brandy

(Good Eats: "The Puffy" Chocolate Chip Cookies)