Day Trip to Eastern Europe

As I head into class today to discover the science and methods of cakes and icings- I’m quite possibly the only one looking forward to this week- I realize that I’ve not yet posted our world cuisine day in which we explored a few traditional items from Eastern Europe.

And I’ll be the first to admit that the thought of sauerbraten and borscht don’t get me quite as excited as curry or gnocchi or a chili relleno.

But we all finished the day agreeing that we’d been pleasantly surprised. And when all is said and done, these foods have been staples for millions of people for hundreds of years.

Sauerbraten: tough cut of beef marinated in red wine, vinegar, and an array of spices for several days and finished with a slow braise.

Classic marbled rye bread, potato dumplings, and braised red cabbage increased the heartiness factor on the plate; and borscht, with its signature beet hue, was the obvious soup starter pick.

Enjoy some hearty comfort food because we’re about to embark on sweet explorations for the rest of the week…


18 thoughts on “Day Trip to Eastern Europe

    • Wish we could have brought you over to be our guest chef- how fun would that have been?! 😀
      We’re on a quick dinner break now… and overloaded with cakes and buttercreams to assemble tomorrow 😉 Woohoo!

  1. Love this! I love the exploration of different foods. I’m such a foodie I don’t think there are many foods I wouldn’t eat. LOL! These dishes look delicious… can’t wait to see what you cook up next. 🙂

    • Karista, thank you for stopping by 🙂 I’m so glad you love to try new things… one of the most fun things in the world, isn’t it? And you’re in a position to help others explore new foods as well- that’s fantastic! 🙂

  2. Well Deb, I hate to correct you but I’m equally excited about our final pastry week and to have you on my team! Thanks for being helpful through some of the failures today. 🙂

    • I love to be corrected… especially about that 🙂 It’s been super today being on your team- you have been crazy organized and I love it! Thank you! My sponge cake was a complete fail… I’ll have to give it a go again tomorrow. Not sure what happened. But it’s all good- that’s how we learn, right? 😉

    • You really have been everywhere, haven’t you?! 😀 I’ve never been to Prague but one of my friend’s father in high school went to Prague on business… brought a tee back for me “prague: czech it out” Still can’t get that out of my head… 😉

  3. Hi Deb! I love this trip around the world in 80 days via your culinary class! I’m esp in love with that round ball of crispy goodness besides your Sauerbraten, would it be a potato dumpling I’m looking at (and if so) may I beg for a recipe, pretty please!!!

    • Hi there 🙂 So glad you’re along for the ride! And one potato dumpling recipe coming right up: Peel, boil, and cool 1.1kg of starchy potatoes, then grate. Add 350g all purpose flour and 10mL salt; mix until just combined. Add 2 eggs and work into a stiff dough, adding a little more flour if you need to. Roll into medium balls and chill for an hour. Place dumplings in boiling salted water and simmer about 10 min or until cooked through, stirring as needed to prevent sticking to the bottom. Remove and coat with enough melted butter to allow 125g dry bread crumbs (we used panko) to stick. Sauté in a little butter for a crispy brown crust 🙂
      The larger one pictured had actually been stuffed with a meat filling, so you can sure get creative if you’d like 😉
      Hope you enjoy!

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