A blog about expats, ancestors and roots…
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Slovak pirohy
Pirohy are the Slovak variation of “dumplings” made with an unleavened dough, wrapped around a savory or sweet filling, and cooked in boiling water. They can also be pan-fried before serving. You can find dumpling variations in nearly every culture: Russian vareniki, Italian ravioli, and Korean mandu. Recipes for dumplings also appeared in ancient Roman…
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From cooking for the Czech Olympic Team to living the American dream
The local magazine “Mountain Town: Breckenridge” recently published an article which recognized her work and named her: the “Best Baker on the Mountain”. Let us present you this successful entrepreneur, Ema Landis, the owner and executive pastry chef of Mom’s Baking Co., in Breckenridge. KITnDO: Can you introduce yourself, Ema, and tell us how you…
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Have you ever discovered small treasures that tell the immigration story of your ancestors?
When Martin was doing his genealogy research, as both of his grandmothers were born in the US (Pennsylvania and Cleveland), he gathered a huge amount of information and artifacts. He also noticed that almost every family in Eastern Slovakia has at least one of its relatives who lived in North America. Although this emigration plays…
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Aix-en-Provence: Thai, Argentinian, Japanese, ….my good places to eat internationally (#1)
As I moved to Aix-en-Provence just last summer, I have had only a short period of time to really experience the vibe of this Southern-French city. However, I did have the chance to test some local restaurants before the pandemic restrictions were put in place again. I’d like to start sharing with you some of…
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BUBLANINA (Fruit Coffee Cake)
“Bublanina” is a light sponge cake with seasonal fruits, typical in the Czech Republic and Slovakia. The word “bublanina” comes from the Czech or Slovak word for bubble, probably because the batter bubbles up around the fruit. I like this cake very much because together with apple strudel, it reminds me of my family and…
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London Bars
Ingredients: Dough: All Purpose Flour (8) oz Powder sugar (2.5) oz Butter unsalted (5.5) oz Egg yolks (3) Lemon zest (1/2) lemon Baking powder (1/2) teaspoon Preserve/jam (16) oz Top Layer/Meringue: Egg whites (4) Sugar granulated (6.30) oz Ground walnuts (6.35) oz Method: Blend the flour, sugar, softened butter Add yolks, work the dough Roll…
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Poppy seed cake with custard filling
Ingredients: Batter: 8 Egg whites 14 oz / 200 gr powder sugar 7 oz / 100 gr ground poppy seeds 3 tablespoons ground walnuts 3 tablespoon semi-coarse wheat flour (Wondra in the US) Powder sugar (2.5) oz Filling: 23.6 fl. oz / 700 ml milk 10 tablespoons granulated sugar 8 Egg yolks 5-1/2 tablespoons corn…
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Return to the motherland
Her kindness and cooking talent have inspired many in the Slovak community living in the USA, where she’s known as: “Cooking Baking Danda“. We’re pleased to have interviewed 92-year-old Ms. Darina, who lived in California for the last 25 years but recently returned to her native country. KITnDO: Was the pandemic the main reason you…
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Exploring culture and heritage through the lens of food and cuisine
We are pleased to introduce you Vinasha and Kurvin, a Mauritian couple living in Cape Town, South Africa. Passionate about good food, sweet treats and photography, they became recipe developers and food stylists complementary to their initial careers. Their Mauritian heritage is heavily reflected in their food and cuisine. Pictures are worth a thousand words.…
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Creating opportunities for Czech-American millennials to discover their roots
In the 19th century many immigrants from the present-day Czech Republic, settled in Texas, U.S.. It has influenced a local culture, still perceptible in this region. We can here find a town named Praha, and listen to Polka at different festivals or in pubs. How is the new generation perpetuating traditions? We interviewed Austin, who…
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