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For Czech republic:

Svíčková na smetaně / Beef in Sour Cream Sauce



    * 2 pounds beef tenderloin
    * 1 slice of bacon, sliced into thin strips
    * 1 medium onion, chopped
    * 2 medium carrots, chopped
    * 2 medium parsnips, chopped
    * 1/2 small celeriac root, diced
    * 2 bay leaves
    * 1/2 teaspoon allspice
    * 1 teaspoon thyme
    * 2 tablespoons fresh chopped parsley
    * 1 cup / 8 fluid ounces red wine vinegar
    * 4 tablespoons butter or lard
    * 1/2 teaspoon sugar
    * The juice of 1 lemon
    * 1/2 cup sour cream

24 hours before cooking time: Lard and marinate the beef. Using a small sharp knife, make small cuts in the tenderloin and insert one of the pieces of sliced-up bacon into each. Season well with salt and black pepper (fresh-ground or not, as you prefer).

Put the meat into a glass or ceramic (not metal) pan large enough to hold the meat but small enough to keep it covered by the marinade. Surround and cover it with the chopped vegetables. Sprinkle on thyme, allspice and parsley. Season with salt and more pepper: add bay leaves. Pour in the vinegar and two tablespoons of the oil. Add a little more water or vinegar if you need to in order to cover the meat (remember that the vegetables will let off a little liquid in the marinade). Cover the pan and refrigerate. Turn the meat in the marinade occasionally.

The next day: Preheat the oven to 175C / 350F. Remove the tenderloin from the marinade: pat it dry with paper towels. Heat the remaining 2 tablespoons of oil very hot in a drying pan big enough to take the tenderloin. Sear the meat all over: then remove to a roasting pan.

Pour a little water into the frying pan -- half a cup or so -- and boil rapidly, scraping the pan to get the remains of the searing into solution. Then pour these juices over the roast. Surround it with all the vegetables and pour over the marinating liquid. Place the butter or lard on top of the meat. Then put the whole business in the oven and roast, basting occasionally, for 1 1/2 hours.

When the meat is done, take it out of the oven and reduce the oven temperature to a very low setting (under 50C / 100F). Remove the roast from the pan: pour all remaining liquid and the vegetables into a pan. Put the meat back in the pan and return to the oven. Meanwhile, puree the liquid and vegetables in a blender or food processor, or push them through a sieve with a wooden spoon.

For the sauce: pour the vegetable puree into a medium-sized saucepan and heat to a low boil. Season with salt and pepper. Add the lemon juice and sugar. If the sauce needs thinning, add some water or beef broth. Finally, just before serving, stir the sour cream into the sauce and heat it through. Don't let it boil, or you risk the sour cream curdling.

Serve slices of the tenderloin with dumplings: ladle the sauce over.

For the bread dumplings / knedliky:

    * 3 cups white flour
    * 3 cups semolina
    * 1 whole egg
    * 1 teaspoon baking powder
    * 1/2 cup milk (or thereabouts)
    * 1 teaspoon salt
    * 1/2 baguette / French stick or similar French bread, cubed

Mix the flour, semolina and baking powder together in a large bowl. Make a well in the center and break in the egg. Mix in some milk and the salt: then start mixing in the flour. Stir the dough very hard with a wooden spoon for about ten minutes, adding milk if necessary until bubbles start to form (or mix for several minutes in a food processor, using the plastic blade). Add some of the cubed bread: continue to mix. Keep adding bread until the dough is pretty full of it.

Put the dough on a floured board. Divide into four pieces, shaping them into small loaves by rolling them on the board with your hands.

Bring a large pot of salted water to a rapid boil. Put in two of the dumplings and let them cook for 12 minutes: flip them over and cook for thirteen minutes more. Remove and repeat with the other two dumplings.

Place the cooked dumplings on a cutting board. Don't try to slice them with a knife: the dumplings are likely to get crushed and lose their lightness. Instead, take a long piece of sewing thread, slide under one of the dumplings (the short way), wrap it around the top and pull tight to slice. Repeat until the dumpling are all sliced. Place them in a covered serving bowl to keep warm.

Scotland is famous for Haggis, Neeps and Tatties.

Peel off the outer packaging of the Haggis,, and place in microwave. Pierce film with fork a few times, then start to cook. Check every few minutes to break down the haggis with a fork, until it resembles loose mince. Peel about 4/5 potatos per person. Place in pot and boil until mashable. Do the same with Neeps (Turnips). Add nutmeg to mashed Neeps. Serve all on a plate at once.



Btw, karma to anyone who knows what Haggis is actually made of..

LOG wrote:

its sheep innards stuffed and cooked in sheep stomach. kinda like chitterlings in the south chitterlingsis pig innards.

Yum, eh.

It's the liver, lungs and heart of a sheep minced up and stuffed into the intestine.

i eat this 4 or 5 times a yr  Corned Beef & Cabbage 
i like to eat the beef on some good rye bread with some spicy mustard


Old Fashion Corned Beef & Cabbage

Ingredients (8 servings)
5 lb Corned-Beef brisket
1/2 cup pickling spice
8 Medium Potatoes, pared
1 Medium cabbage,cut in wedges
Chopped parsley
1 Clove Garlic
10 Whole black Peppers
8 Medium Carrots, Pared
8 Medium yellow onions, peeled
2 tb Butter


Instructions
Wipe corned beef with damp paper towels. Place in large kettle, cover with water. Add garlic, cloves, black peppercorns, and bay leaves.

Bring to boiling. Reduce heat; simmer 5 minutes. Skim surface. Cover kettle; simmer 3 to 4 hours, or untill corned beef is fork-tender.

Add carrots, potatoes, and onions during last 25 minutes. Add cabbage wedges during last 15 minutes.

Cook vegetables just till tender. Slice across the grain

Last edited by LOG (2008-03-04 10:06:31)

Köttbullar a.k.a Swedish meatballs  with gravy, boiled potatoes and lingonberry jam Just go to IKEA and u can tate it

max wrote:

h4hagen wrote:

I would say
http://www1.istockphoto.com/file_thumbv … _steak.jpg
For New York
I mean, you can't really get much more obvious than that.

is that cheesecake?

That would be loli-caek in ur language

New Zealand...

um...

Anything cooked Hāngi style, I guess...

Also, I found a recipe for Colonial Goose which sounds nice!

Cookbook:Colonial Goose
From Wikibooks, the open-content textbooks collection
Jump to: navigation, search

Cookbook | Recipes

Colonial Goose is the name for a surprisingly effective preparation of roast leg of lamb.

Early colonial pioneers in New Zealand had sheep aplenty, but goose was relatively scarce. To prepare dishes similar to those they had back home in England the pioneers were very inventive. Colonial Goose is now a recognised classic, with some restaurants featuring it as a main attraction at midwinter festivities (June 21 in NZ). It involves the careful boning out a leg of lamb, stuffing it with honey and dried apricots, and then marinating it in a red wine based marinade which even gives it the appearance of goose when cooked.

Ingredients

You need a large leg of lamb. If you don’t know how to bone it out, ask your butcher to do it, stressing that you need to be able to stuff it.

For the stuffing

    * 30g butter
    * 1 large tablespoon clear honey
    * 125g dried apricots, finely diced
    * 1 medium sized onion, finely diced
    * 1 cup fresh bread crumbs
    * quarter teaspoon of salt
    * quarter teaspoon of dried thyme
    * freshly ground black pepper
    * 1 beaten egg

For the marinade

    * 250g sliced carrots
    * two large onions, sliced
    * 1 bay leaf
    * 3 or 4 crushed parsley stalks
    * not quite full cup of red wine such as claret

Procedure

   1. To prepare the stuffing, melt the butter and honey over low heat, add the other ingredients and combine well.
   2. Force the stuffing into the cavity in the meat, and sew it up with fine string.
   3. Place the leg into a plastic bag (which sits in a large bowl), and add the marinade mixture.
   4. The meat is best prepared just after breakfast, so it can then be regularly turned over in the marinade throughout the day.
   5. Cook in oven at 180 °C for two hours but check on progress at 90 minutes. If the meat looks like over browning, it can be covered by foil.
   6. Remove the string before carving.
   7. Strain the marinade and use three or four tablespoons of the liquor to make gravy.

So have you completed your World map Bernie?


Pizza in Italy


French bread in France


Paella in Spain

Last edited by kptk92 (2008-03-23 18:30:32)

h4hagen wrote:

I would say
http://www1.istockphoto.com/file_thumbv … _steak.jpg
For New York
I mean, you can't really get much more obvious than that.

that doesn't really represent New York

A New York cut isn't really FROM New York

Kvass, or квас, basically bread-alcohol. Extremely popular in Russia, Ukraine, Belarus...
They sell it in these dainty yellow vats, ah, heres some:

It has alcohol, but everyone drinks it (very low alcohol, not that it matters).

Oh, and also:

Pelmeni, extremely good. Dumplings with veggies, meat, or both. Good with vinegar.

Last edited by The_Lance_117 (2008-05-20 22:07:56)

FROM MY BEAUTIFUL NICARAGUA I PRESENT YOU.

Title: Nicaraguan Gallo Pinto
Yield: 4 Servings

Ingredients

  -------------------FORMATTED BY LISA CRAWFORD-------------------------
      2 tb vegetable oil
      2 lg onions; sliced thin
      2 c  cooked red beans*
    1/4 c  bean cooking liquid or water
      1 c  cooked white rice*

Instructions

*NOTES: Beans: Place 1 c of dry red beans, 6 mashed garlic cloves and
enough water to cover in a pressure cooker and cook for 15 to 20
minutes. Do not add salt as it will toughen beans. Rice: Converted
rice works best. It can be made in the rice cooker if you prefer, but
watch the water rice ratio and cooking time; the rice needs to be
firm, not sticky.

Heat the oil in a heavy pot and saute onion until lightly golden. Add
the cooked beans and liquid, Stir gently and continuously over low
heat for about 5 minutes; the beans should remain whole not mashed.
Add the cooked rice and continue to stir for about 10 minutes. Taste
and add a little salt if desired.

Nutritional info per serving: 284 cal; 10g pro, 45g carb, 8g
fat(24%), 2.5g fiber, 0 chol, 7mg sodium Exchanges: 1.5 veg, 2.3
bread, .5 meat, 1.4 fat

Kimchi.


http://en.wikipedia.org/wiki/Kimchi