A LITTLE STOP IN PRAGUE

As my trip to Tuscany had been unfortunately cancelled, I decided to visit Prague for few days on my way back home. Therefore I somehow did not manage to visit special places or restaurants. But I am the lucky one, have many friends there and one of them is a really great cook. Michal is a photographer and loves cooking. Just like me. What better could have happened to me than got invited for a dinner at his?

We had changed our roles – I was a photographer and he was a chef. Well, I have to admit he can do both activities really great. (Note: all the recipes are made for approximately 4 people.)

We started with a BEET ROOT CARPACCIO with a goat cheese and roasted seeds. Oh, that was amazing! Absolute winner of the whole menu. Also maybe because I adore this, in my home country totally underestimated, vegetable.

mitzi's foodoo

Ingredients: 4 row beet roots (size of tennis balls) / 100ml extra virgin olive oil / 1 tbsp cane sugar / 2 tbsp wine vinegar / 3 tbsp orange juice / 2 tbsp blossom honey / 1 tbsp soya sauce / 1 tsp thyme / 3cm fresh ginger / 200g fresh goat cheese / 100g seeds (pine nuts, sunflower & pumpkin seeds) / salt

Preparation method:

  1. Peal and slice the beet roots. Set aside.
  2. Cook the vinegar with sugar and pinch of salt, add the rest of ingredients except of the ginger and mix well.
  3. Grate the ginger finely, squeeze the juice out and add it to the marinade.
  4. Add the beet root slices to the marinade and put to a plastic bag trying to take the air out, and let it rest for minimum of 12 hours, ideally 2-3 days.
  5. After the time being, let the beet root drain, put the slices on plates and garnish with the goat cheese and seeds.

We continued with SPINACH SOUP WITH PANCETTA.

mitzi's foodoo

Ingredients: 1 tbsp olive oil / 2-3 garlic cloves / white pepper corns / 300g spinach / 200ml hot vegetable stock / 250ml cream / salt / 100g pancetta, sliced into 1cm thick pieces

Preparation method:

  1. For the spinach soup, heat the oil in a saucepan and gently fry the spinach, until shriveled. Add the stock, a pack of the garlic and the white pepper corns, bring to the boil, reduce the heat and let it simmer, covered for 5 min.
  2. Take the pack out, pour the soup into a blender and blend until smooth. Season with salt.
  3. Put it back on the cook, add the cream, bring to the boil and set aside.
  4. For the pancetta, heat a pan and fry the slices until golden brown. Take them out and cut them into small pieces.
  5. Pour the soup into bowls with the pancetta on top.

The third course was a MILANESE RISOTTO WITH A TUNA STEAK.

mitzi's foodoo

Ingredients: 1/4 cup extra-virgin olive oil / 1 medium onion, diced / 1 tsp saffron threads soaked in lukewarm water for 20-30 min. + ½ tsp ground saffron / 3 1/2 cups chicken stock, hot / 2 cups Carnaroli rice / 1/2 cup quality dry white wine / 4 tbsp unsalted butter / 1/2 cup freshly grated Parmigiano

For the tuna steaks: 4 tuna steaks / sea salt Maldon / freshly grounded black pepper / 3-4 fresh thyme sprigs / olive oil

Preparation method:

  1. In a bigger skillet, heat the olive oil over medium heat. Add the onion and cook until softened.
  2. Meanwhile add the saffron and the saffron water to the stock and stir.
  3. Once the onions are translucent add the rice and stir until toasted.
  4. Add the wine, and then add a ladle of the saffron stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more.
  5. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed.
  6. Portion risotto into 4 warmed serving plates, serving with extra cheese.
  7. For the tuna steaks heat the olive oil in a pan and add the thyme for a minute to get a nice aroma.
  8. Season the steaks and fry to a medium or well done. As you like it.
  9. Serve the risotto onto plates and put the steaks on top.

We all finished with a MOUSSE AU CHOCOLAT WITH FIGUES.

mitzi's foodoo

Ingredients: 200g bar best bitter dark chocolate (70% Lindt, Dolphin or Vivani) / 2 tbsp Cointreau / 3 egg whites / 50g caster sugar / 100ml whipping cream / figues and oranges for decoration

Preparation method: 

  1. Grate 50g of the chocolate and set aside. Break the rest into small pieces and melt in a bowl placed over a pot of simmering water.
  2. Take the pot off the heat, but keep the bowl over the hot water and stir in the Cointreau.
  3. Whisk the egg whites in a large bowl until they’re standing in stiff peaks. Add in half the sugar, whisk again, then add the rest of the sugar and whisk until it looks glossy like meringue.
  4. Whip the cream in a separate bowl. Take the melted chocolate off the pot and fold in a heaped metal serving spoon of meringue to loosen the consistency, then tip the chocolate into the meringue and fold in lightly.
  5. Now fold in the whipped cream, then two thirds of the grated chocolate.
  6. Spoon the chocolate mixture into six cups (you can use espresso cups or small teacups) and chill in the fridge for at least 2 hours, or overnight if this is more convenient.
  7. Sprinkle with the remaining grated chocolate or cocoa powder. You can also dust with icing sugar.
  8. Serve the cups on saucers with some figues and oranges.

And do not forget to drink lots of wine like us!

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Comments
7 Responses to “A LITTLE STOP IN PRAGUE”
  1. Romča says:

    lovely..definetely im going try hot tip for starter from row beet roots .

  2. MC says:

    Yammi this is what i was looking for, specially the beet root carpaccio. I am going to give it a try soon. P.S. I hope the trip to tuscany was not cancelled, but just postponed. We need a report!

  3. Tom says:

    wow, amazing, I ate everything:)

  4. kata says:

    Hell yeah, back to the beet roots!

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