"What I didn't know about cooking at the begining would fill in whole cookbook."
When I asked "Guess who's coming for the diner?" Ivo replied "ambulance-men?"
Cooking is the next thing I´ve learned in America. I was thrown into deep waters of family duties... At the end this duty turned out to be really fun. Maybe it is mainly thanks to my grateful boarder, who likes all new and unknown and doesn't sniff at the seafood. While I was spending half a year as a housewife, I was experimenting with cooking every day, each time something new randomly selected from a cookbook (having two side dishes together wasn't a good pick..). At the beginning it was very tricky to substitute Czech ingrediences with American ones and when I finally mastered it we mooved back to Czech where I had to learn how to substitute good American ones.
SLANDERS ABOUT ME
Ivo declares that I could make a fortune by cooking in America... Indians would be coming to dip their arrowheads to my dishes...
My cookbook collection contains about 47 special pieces (proudly including the school book of Culinary institute in California and the Czech cookbook from 1937) not counting dozens of magazines and hundreds of recipe cards. To some guests my kitchen may resemble more of a library. I like to entertain friends and often throw parties specially for my husband’s friends. In the summer we indulge in serious BBQ art in our garden. I take use of each and every holiday (even if I had to create my own) just to satisfy a generous feast for friends and my family.
RECIPE OF THE WEEK FOR THE BRAVE ONES
PORK WITH A PINEAPPLE
First we prepare a sauce, mixing mayonnaise and mustard (best if Dijon) 2:1 adding a curry to beat the dominance of the mustard. Then stir-fry onion rings till golden brown to make it nice caramel-sweet (one or two stages before burning chalk - that one is already black and tastes bitter).
Salt and pepper pork slices and fry on butter, real butter not watery margarine!
Before serving sauté the pineapple rounds on a greased pan after the meat. Serve meat over the rice, spread the sauce over, arrange the onion rings and warm pineapple on top.