Re: [Cz-L] Recipes

  
Hello friends, Czernowitzer, ladies and gentlemen interested in cooking
- what wonderful legacy we have!!!
A mixture of Romanian and Austrian cooking of course, which in their
turn were influenced by Greek and Turkish and other sources.

Another Czernowitz speciality was Schmettentorte, I have the recipe but
cannot find the book - will try to make an intensive search - maybe
Google can help!!!

A few addenda to the previous recipes - the Romanian word for aubergines
was PATLAGELE, spellt with a G, but more common is VINETE. You will find
mostly Jewish people of East-European origin all over the world who know
and make it, all just love it. Personally I make it the Bukarest way:
just well-burnt aubergines, cooled and skinned, I then make an incision
in the flesh and let them drain for about 20 mins. Then they should be
chopped (with modern metal knives no problem, since they are made of
stainless steel) quite finely, and mixed in the mixer with oil and salt,
for about 5 mins.
They will leave some tendons on the chopper, which can be discarded. The
more oil, the more taste, but it is individual and must be tried. When
cooled down, I add chopped onions (blue ones are excellent), and then
serve surrounded by tomato slices and fresh bread. I don't use olive
oil, just Mazola, I believe olive oil
changes the initial taste, but again, all kinds of variations are
possible. All those who live in Israel have the chance of good Romanian
restaurants, like
Mamaia and Haims in Tel-Aviv.
As to the Krautfleckerl, and Griesknödelsuppe or Griesknockerlsuppe,
both which taste great, these are of Austrian origin and no wonder they
were taken over in the Bukowina. Are still served in Austria. Will try
to make some Krautfleckerl these days, had a recipe long ago but lost
it, thank you for the inspiration.

I also believe that the "Busserl" are of Italian origin, they are also
found in the Italian variation made with Amaretto. Just a line to Vye -
the Griesknockerl-
suppe - the dumplings are made with Semolina, - Gries in German. The
ones with matzos are the usual chicken-soup matzo-balls which you find
in Jewish
restaurants all over the United States and are often irresistible,
depending on the restaurant.
And one addition to Ethel's stuffed cabbage or peppers - I fry quite a
lot of onions, and then add the tomato paste to them, frying a little
bit more, it really
adds to the taste, let cool, then add the other ingredients. Also add
some oil to the tomato sauce when boiling the peppers, makes them more
smooth in taste.
The cake with no flour, nuts and lots of eggs is delicious, you must
have a good hand for baking, it can collapse, but practice makes perfect.
Another "familiar" cake is the "Lekkach" deriving from Lebkuchen, made
with honey. Will send receipe if required.
My best wishes and enjoy cooking!
Gabriele

-- 
Gabriele Weissmann
Kaiserdamm 18
D- 14057 Berlin
Tel./Fax: +49.30.321 15 38
E-Mail: G.Weissmann_at_gmx.de