Discover the Joys of Eastern European Food

 

Discover the joys of Eastern European cooking at http://easteuropeanfood.about.com for which I am the guide. About.com is an online neighborhood of hundreds of expert “Guides,” real people who are eager to share their knowledge on everything from ice skating to hobbies to food.

Founded in 1996, About.com was acquired in March 2005 by The New York Times Company (NYSE: NYT). Today, About.com is recognized as a top 10 content site and one of the largest producers of original content.

Check out http://easteuropeanfood.about.com. You’ll find recipes, articles, cookbook reviews, product and equipment reviews, step-by-step recipes and so much more.

I’ll cover food from Hungary, Poland, Bulgaria, Romania, Serbia, Croatia, the Czech and Slovak republics, Lithuania, the Ukraine and more.

Sign up for my newsletter. I’ll take your palate on a magic carpet ride!

Chocolate Espresso Truffles

Nothing says I love you like chocolate. And with Valentine’s Day fast approaching, there’s no better time to try your hand at making truffles. With chocolate’s aphrodisiac qualities, you’ll have a win-win situation!

You don’t have to be female and you don’t have to know how to cook to make truffles. They’re so easy. Try these.

By the way, chili powder is another known aphrodisiac! Check out my Nacho Typical Chili Recipe by clicking the “recipes” button under “What’s on the Menu” to your right.

Babette’s Espresso Truffles

8 ounces best-quality chocolate (at least 60% cacao), chopped

3/4 cup heavy cream, heated to boiling

1 tablespoon instant espresso powder (it must be instant, otherwise you’ll have espresso grounds in your chocolate!)

* Chop chocolate into small chunks. Place in a heatproof bowl.

* Mix espresso powder with boiling cream.

* Pour cream over chocolate and immediately cover with plastic wrap. Let it sit out for 45 minutes or so and stir it until it’s smooth.

* Transfer to the refrigerator until it firms up. Using a cookie scoop, scoop out truffles. They’re delicious unadorned like this or you can roll them in chopped nuts, flaked coconut, cocoa powder, chocolate sprinkles, crushed coffee beans, whatever your heart desires.

Makes about 12 large truffles.

SOURCE: Barb Rolek 

Nacho Typical Chili

Chili is good anytime, but now that it’s so chilly (ha!), the two seem to go hand in hand. Here’s a recipe I developed. It’s a play on words for “Not Your Typical Chili” and you’ll see why. Enjoy!

Nacho Typical Chili (Not Your Typical Chili)

1 (12-ounce) can beer, regular or lite

1 cup chicken broth

1 teaspoon Worcestershire sauce

1 (1-1/4-ounce) package chili seasoning mix

1/2 cup half-and-half

1/4 cup cornstarch

1 (15-ounce) jar processed nacho cheese spread

1 cup milk

1 pound mesquite-grilled chicken breast, diced

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can whole kernel corn, drained

1 (15-ounce) can diced tomatoes, undrained

Diced jalapeno, optional

Corn chips, grated cheese and cilantro for garnish

* Combine beer, broth, Worcestershire and chili seasoning mix in a 3-quart pot. Cook over medium heat for 4 to 6 minutes or until hot.

* Combine half-and-half and cornstarch and stir well. Add to pot along with cheese spread and milk. Cook, stirring constantly, 4 minutes or until thickened and bubbly.

* Add chicken, black beans, corn, tomatoes, and jalapeno, if using. Cook 2 minutes or just until thorougly heated.

* Ladle into warm bowls. Garnish with corn chips, grated cheese and cilantro, if desired.

Makes 8 to 10 servings.

SOURCE: Barb Rolek