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homecooked.cz

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Cookbook Recipes

Peter
My Recipes
BabkallahBy PeterThe history of the Babka recipe is rooted in Eastern European Jewish culinary traditions. Babka is a sweet yeast-risen bread or cake that has become popular in Jewish communities and beyond. The exact origins of Babka are not entirely clear, but it is believed to have originated in Eastern European countries such as Poland and Ukraine. Babkallah is braided version of the Babka, comes from Challah which is traditional Jewish braided bread. The word "Babka" means "grandmother" in Polish and Ukrainian, which suggests that the recipe has been passed down through generations. In its traditional form, Babka is a rich, sweet bread made with butter, eggs, and often flavored with ingredients such as chocolate, cinnamon, nuts, or dried fruits. The dough is typically rolled out, filled with the chosen ingredients, and then twisted or braided before baking.
Strawberry MargaritaBy PeterThe popular Frozen Margarita cocktail is said to have been created by a Dallas restaurateur named Mariano Martinez in 1971. Inspired by the Slurpee machines he saw at a 7-Eleven store, Mariano Martinez got the idea of using a frozen machine to create a consistent and convenient frozen margarita. He acquired a soft-serve ice cream machine and modified it to blend and dispense a mixture of tequila, lime juice, and triple sec, creating the first frozen margarita machine.
Butter ChickenBy PeterButter chicken, also known as murgh makhani, is a popular Indian dish that has a rich and flavorful history. The origins of butter chicken can be traced back to Delhi, India, in the mid-20th century. The story behind the creation of butter chicken revolves around a restaurant called Moti Mahal, which was founded by Kundan Lal Gujral in the 1920s. Kundan Lal Gujral is credited with inventing the recipe for butter chicken. Legend has it that the idea for butter chicken came about as a way to repurpose leftover chicken as the restaurant often had leftover tandoori chicken at the end of the day. To prevent wastage, Kundan Lal Gujral came up with the idea of simmering the leftover tandoori chicken in a tomato-based gravy, along with butter and cream. This resulted in a rich and flavorful dish that became an instant hit. The combination of tender pieces of chicken in a creamy tomato-based sauce, infused with spices and enriched with butter and cream, proved to be irresistible. Butter chicken quickly gained popularity not only in Delhi but also across India and eventually worldwide.
Kimchi Fried RiceBy PeterKimchi itself has been a staple in Korean cuisine for centuries, with records of its consumption dating back to the 7th century. The fermentation of vegetables was an important preservation method in ancient Korea, and kimchi quickly became a popular way to preserve and flavor vegetables. Fried rice, on the other hand, is believed to have originated in China around 4000 years ago. The dish quickly spread throughout Asia and eventually made its way to Korea, where it was adapted and transformed into a unique Korean dish. The combination of kimchi and fried rice is believed to have first appeared in the 1960s in South Korea, during a time of rapid economic growth and increasing globalization. As South Korea became more connected to the rest of the world, people began experimenting with new flavors and ingredients, and kimchi fried rice was born.
Smoked Pork ShankBy PeterOne of the earliest known recipes for baking pork shank can be found in a medieval German cookbook called the "Kochbuch Meister Eberhards." This cookbook, which dates back to the 14th century, contains a recipe for baked pork shank that involves roasting the meat with onions and herbs. In many other cultures, baked pork shank is a popular dish for special occasions and holidays. For example, in China, baked pork shank is a staple dish for the Lunar New Year, and it is often served with vegetables and rice. In the Czech Republic, baked pork shank is a traditional dish that is served with sauerkraut and dumplings.
Kimchi Miso RamenBy PeterKimchi miso ramen is a fusion dish that combines Korean kimchi, Japanese miso, and ramen noodles. The origins of this dish are not clear, but it likely emerged as a result of cultural exchange between Japan and Korea. Kimchi miso ramen likely originated in Japan, where ramen is a popular dish and various regional variations exist. In recent years, there has been a trend in Japan of incorporating Korean ingredients and flavors into Japanese cuisine, including kimchi.
Kimchi Fried NoodlesBy PeterThe origins of kimchi fried noodles can be traced back to the early 20th century when Chinese immigrants settled in Korea and brought with them their traditional dishes. Over time, these dishes were adapted to the local palate and ingredients, giving rise to Korean-Chinese cuisine. Kimchi fried noodles became particularly popular in the 1960s and 1970s when Korean-Chinese restaurants began to appear in cities throughout Korea. This dish is variation of dish known as "jjajangmyeon" in Korean, is a popular Korean-Chinese dish that combines the spicy and tangy flavor of kimchi with the savory flavor of stir-fried noodles.
Kimchi Cheese ToastBy PeterKimchi cheese toast is a popular fusion dish that combines the Korean staple food, kimchi, with Western-style cheese toast. The exact origin of this dish is unclear, but it is believed to have emerged in South Korea in the 2000s as part of the growing trend of Korean fusion cuisine. Kimchi cheese toast has become a popular snack or light meal in South Korea, and has also gained popularity in other parts of the world, particularly in areas with a large Korean population or a strong interest in Korean cuisine. It is often served in cafes, restaurants, or street food stalls, and is also easy to make at home.
Korean KimchiBy PeterKimchi is a traditional fermented dish from Korea that has been consumed for over a thousand years. It is made by fermenting vegetables such as napa cabbage, radish, scallions, or cucumbers, along with spices, salt, and other ingredients. The origins of kimchi can be traced back to ancient times, when people in Korea used to preserve vegetables by salting them and storing them in earthenware jars. Over time, this process evolved into the fermentation of vegetables with spices, which created a delicious and healthy food. Kimchi was an important part of the Korean diet, particularly during the winter months, when fresh vegetables were scarce. It was also considered a medicinal food, believed to help prevent illness and improve digestion. In the 16th century, kimchi became even more popular in Korea after the introduction of chili peppers, which added a spicy kick to the dish. The use of chili peppers also had health benefits, as it helped to increase circulation and improve digestion.
Vietnamese PhoBy PeterPho soup is a traditional Vietnamese soup that has become popular around the world. The history of pho soup dates back to the early 20th century, during the French colonization of Vietnam. Pho soup was initially developed in Northern Vietnam, in the Hanoi region, as a street food sold by vendors who would roam the streets with their portable kitchens. The word "pho" is believed to have been derived from the French word "pot-au-feu," which means "pot on the fire." The original pho soup was made with beef bones, which were simmered for several hours to create a flavorful broth. The broth was then seasoned with spices such as star anise, cinnamon, and cloves, and served with rice noodles, thinly sliced beef or chicken, and fresh herbs like cilantro and basil. Pho soup quickly became popular among the working class in Vietnam, who would often eat it for breakfast or lunch. As the popularity of pho soup grew, more and more vendors began to sell it, and it eventually spread throughout the country.
Borscht StewBy PeterBorscht is a soup that is traditionally associated with Eastern European cuisine, particularly the cuisines of Ukraine, Russia, and Poland. The origins of borscht are somewhat unclear, but it is thought to have originated in the region of Eastern Europe that is now Ukraine. The earliest recorded mention of borscht dates back to the mid-16th century in Ukraine. The soup was made with beetroot, which was a popular ingredient in Ukrainian cuisine at the time. The name "borscht" comes from the Ukrainian word "borshch," which means "sour."
Sichuan Mapo TofuBy PeterThe history of Sichuan Mapo Tofu dates back to the Qing Dynasty in the late 1800s. The dish was created by a woman named Chen Mapo, who was the owner of a small restaurant in the Sichuan province. Chen Mapo was known for her delicious tofu dishes, and she created Sichuan Mapo Tofu as a way to use up leftover ingredients and satisfy her customers. The name "Mapo" comes from Chen Mapo's nickname, which means "pockmarked old woman" in Sichuanese dialect. Legend has it that Chen Mapo was known for her pockmarked face, but her tofu dishes were so delicious that people continued to flock to her restaurant despite her appearance.
Egg Fried RiceBy PeterThe history of egg fried rice is not entirely clear. Fried rice itself is a dish that originated in China, and it is believed that egg fried rice may have originated there as well. One theory suggests that fried rice was first created during the Sui dynasty in China (581-618 AD), while others believe it may have originated during the Song dynasty (960-1279 AD). It is said that fried rice became particularly popular during the Ming dynasty (1368-1644 AD), when it was served as a breakfast dish. Over time, the dish spread to other parts of Asia and beyond, and variations of it have been developed in different regions and cultures.
Black Beer GoulashBy PeterCzech black beer goulash is a traditional Czech dish that has been around for centuries. It is a hearty stew made with beef, vegetables, and dark beer. The use of dark beer in goulash is unique to Czech cuisine, and it gives the dish a rich, robust flavor. The dish is typically served with bread dumplings or boiled potatoes, and it is a popular meal during the colder months. The history of Czech black beer goulash is closely tied to the history of beer brewing in the Czech Republic, which has a long and rich tradition dating back to the Middle Ages. Czech black beer goulash has its roots in the medieval kitchens of Bohemia, which is now the western part of the Czech Republic. In those days, goulash was a staple dish for the working class, as it was filling, flavorful, and could be made with relatively cheap ingredients such as beef, vegetables, and beer. Over time, the dish evolved and became a popular meal for all classes of society. In the 19th century, the use of dark beer in goulash became more widespread, and the dish became known as Czech black beer goulash. The addition of dark beer was inspired by the traditional Bohemian style of brewing, which favored dark, full-bodied beers. The use of dark beer in goulash not only added flavor but also helped to tenderize the beef and bring out the flavors of the other ingredients.
Beef StroganoffBy PeterBeef Stroganoff is a classic Russian dish made with sautéed beef and sour cream sauce. The origins of Beef Stroganoff are not entirely clear, but it is believed to have been created in the mid-19th century by a chef in the service of the Stroganoff family, a wealthy Russian family with strong ties to the Imperial Court. The original recipe for Beef Stroganoff featured thin strips of beef, sautéed in butter and served in a rich sour cream sauce. Over time, the recipe evolved to include other ingredients such as mushrooms, onions, and mustard. It became popular in Russia and other parts of Europe, and eventually made its way to the United States, where it became a popular dish in the mid-20th century.
French BaguetteBy PeterThe French baguette have originated in the 19th century, when bakers in Paris began producing loaves that were thin and crisp, with a light, airy interior. The popularity of these loaves quickly spread, and the French baguette became a staple food in France and a symbol of French culture. The baguette was originally made using a traditional French bread dough that was leavened with wild yeast and baked in a wood-fired oven. The long, thin shape of the loaf was ideal for slicing and serving with a variety of dishes, and its crisp crust and light, airy interior made it a popular choice for breakfast or as a snack.
Risotto MilaneseBy PeterRisotto Milanese is a classic Italian dish that originated in Milan, Italy. It is a creamy and comforting rice dish that is flavored with saffron, a spice that gives the dish its distinctive yellow color. The dish is said to have originated in the 16th century, when saffron was first introduced to Milan and became a popular ingredient in local cuisine. The first recorded recipe for Risotto Milanese appeared in a cookbook from 1679, which described the dish as a mixture of rice, broth, and saffron. Over time, other ingredients such as onions, cheese, and wine were added to the dish to enhance its flavor. Risotto Milanese became a popular dish in Milan, and soon spread to other regions of Italy.
Slovak Potato DumplingsBy PeterSlovak potato dumplings, also known as halušky, are a traditional dish in Slovakia. The history of halušky can be traced back to the medieval period when potatoes were introduced to Europe. Dumplings made from potatoes and flour were a common food for rural populations and were often served as a hearty and filling meal. In Slovakia, halušky became especially popular in the 19th century and have since become a staple dish in Slovak cuisine. They are typically served with a variety of toppings such as fried bacon, sheep cheese, and sour cream. Halušky are also a popular dish for special occasions and celebrations, and are often served at family gatherings, holidays, and festivals.
Focaccia BreadBy PeterFocaccia bread is a type of flatbread that is believed to have originated in ancient Rome, with variations in ingredients, shapes, and toppings. The word focaccia comes from the Latin word "focus" which means "fireplace" in reference to the way the bread was traditionally cooked. The traditional focaccia is from Liguria, a region in northwest Italy, known as Focaccia Genovese, characterized by its soft and fluffy texture, and seasoned with olive oil and salt.
Short Rib TacosBy PeterInvention of corn flat bread is ancient and dates back to the Olmec culture back in 1,500 BC into Aztec empire. The word "taco" is however very new, it originates from Mexican silver miners in the 18th century. Gunpowder was wrapped in a paper like a “taquito” and inserted into rocks before detonation. By this time, tacos were known as the food of the working class, which included miners. This resulted in their portable street food being called “tacos de minero“, also known as “miner’s tacos”. It was a corn tortilla with a spicy filling consisting of cheap offcuts and organs. This daily staple was filling, delicious, and affordable.
Tomato SalsaBy PeterSalsa is traced back to the times of the Aztecs, Incas, and Mayans. The native people created their own versions of salsa using tomatoes, chilies, and squash seeds, however “official discovery” to the rest of the world did not occur until after the Spaniards conquered Mexico in the 1500s. This mix of ingredients became popular throughout Spanish civilization, and in 1571, Alonso de Molina named the dish salsa.
Garlic BreadBy PeterYou can make this with white bread, baguette or any other slice of bread. Even stale bread will do well as it get reheated in oven.
Cannelloni Di CarneBy PeterThe first written record about cannelloni is mentioned by Gio Batta Magi from Arezzo, who mentioned it among his Tuscan recipes. However, it is said that their birth occurred shortly afterwards in Campania, more or less in the first half of the nineteenth century. At the time the Neapolitan cook Vincenzo Corrado mentioned in his book "The Cook Galante" the recipe for a large pacchero , first boiled and then filled with a stuffing made with meat and truffles and then covered with a meat sauce and baked. Although the invention of the cannelloni remains uncertain and although there are few writings and cookbooks of the time that referred to it, it is assumed that this was initially a poor dish and a collection of leftovers , consumed especially during the holidays.
Homemade GranolaBy PeterWhy spending fortune of granola bars or granola mix if you can make one for fraction of a price? Hardest part of baking granola is knowing when the granola is done. Using a low oven temperature helps dry out the granola without over-baking it, but keep in mind that the granola won’t be dry right out of the oven, it will dry as it cools, so take it out of the oven when it looks lightly toasted and smells like cooked honey. We’re going for a toasty smell here.
Irish CoffeeBy PeterIrish coffee originated in a pub called Dolphin in Dublin in 1940. The drink eventually spread to Foynes Port, and/or Sheridan had the drink before, and it led to him serving it to the passengers at the airport. Some also credit its U.S. origin in New York, instead of San Francisco. The first instance of Irish coffee in the U.S. is a New York food critic, Clementine Paddleford, talking about St. Patrick’s Day in 1948. She talks about Irish Coffee and its recipe, which is similar to the one we have today. This did come before Irish Coffee in San Francisco, but San Francisco is where the coffee really took off, so the New York origin is often ignored.
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