Sophia says "dobro nam dosli," which means "good that you came" in Serbian. © 2008 Barbara Rolek

Sophia Sekerez Saliwonczyk, of Crown Point, Ind., is a nut-roll baker extraordinarie. Originally from Gary, Ind., the mother of five – Michael, Gregory, Nicholas, Lisa and Laurie — has been making Serbian nut roll for the past 30 years and has passed the tradition on to her own children.

She welcomes you into her kitchen with “dobro nam dosli” — Serbian for “good that you came” or welcome. The aromas are heavenly as she displays a table spread with pastries of all sorts, including Russian tea cakes, kolachky (a variation of Polish kolaczki, http://easteuropeanfood.about.com/od/polishdesserts/r/kolaczki.htm), honey-dipped cookies and her specialty, nut roll! 

Here is a picture of Sophia and her boys as they dive into her homemade nut roll in 1978.

Michael, Gregory, Nicholas and Sophia © 2008 Barbara Rolek

For the nut roll recipe, pictured below, visit my About.com Web site at http://easteuropeanfood.about.com/od/desserts/r/nutroll.htm.

Sophia Saliwonczyk's Serbian Nut Roll © 2008 Barbara Rolek

For the honey-dipped cookie recipe, pictured below, visit my About.com site at http://easteuropeanfood.about.com/od/crossculturaldesserts/r/honeycookies.htm

Sophia Saliwonczyk's Honey-Dipped Cookies © 2008 Barbara Rolek

Sophia Saliwonczyk's Kolachky © 2008 Barbara Rolek

Marinko “Mike” Gvero and his mother, Jovanka Damjanovic 

You’ll think you’re in Baba’s (grandmother’s) kitchen when you sit down to a meal at Balkan Restaurant in Merrillville, Ind. This no-frills place with white tablecloths is easy to miss, tucked away as it is on West 80th Place. So look sharp. You don’t want to pass this one by. 

Owned by Mirko and Jovanka Damjanovic, and Radovan Trivunovic, the restaurant is managed by the Damjanovics’ son, Marinko “Mike” Gvero. If the food doesn’t charm you (and it should), Mike certainly will. He’s an affable host and makes you feel comfortable the moment you step inside.

Open since July 1, the restaurant features comfort food familiar to Serbians, Croatians, Yugoslavians, Romanians, Macedonians, Bulgarians, and other Eastern Europeans. But, actually, anyone who enjoys good food would like these offerings that make you feel warm and fuzzy inside.

Everything is made from scratch and à la minute, which means “to order.” So, if you have to wait a little longer than at a fast-food restaurant for your meal, you’ll know why.

A recent visit to Jovanka’s spotless kitchen revealed just what fresh cooking means. Tomatoes and peppers are not pre-diced and the potatoes for the homemade french fries are peeled and cut only when a customer places an order.

Jovanka says she cooks at the restaurant the way she would for her family. That can only mean one thing — lovingly prepared authentic Eastern European food!

For step-by-step photo instructions to make ”Selsko Meso” (pork tenderloin with onions, mushrooms, green peppers and tomatoes), visit http://easteuropeanfood.about.com/od/recipestepbyste1/ss/selskomesostep.htm on my About.Com Web site.

Entrées are huge and reasonable. They come with homemade mashed potatoes (Jovanka makes them with half-and-half!) or homemade french fries, coleslaw, diced onions, soup, bread and “kajmak” (that delicious spread that is a cross between butter and cream cheese).

When I visited, the soup of the day was a golden “Pileca Corba” (chicken noodle) with chunks of chicken that had the flavor only achieved by long, slow cooking. 

Here are just a few of Balkan’s other offerings: ”Sarska” (a 2-pound hamburger stuffed with mozzarella cheese), “Zaviok” (grilled pork tenderloin wrapped with bacon and stuffed with mozzarella cheese, ham, mushrooms, pickles and yogurt), ”Leskovacki Ustipak” (a ground beef patty with garlic, hot peppers, mozzarella cheese and ham), “Raznjici” (pork kebabs), “Manastirski Dvojnik” (pork tenderloin stuffed with mozzarella cheese), “Bela Vesalica” (grilled pork tenderloin).

And then there’s “Kremenadle” (twin pork steaks), “Gulas” (goulash made with beef tips), “Cevapi” (grilled sausages), “Pljeskavica” (a giant grilled meat patty), and “Schnitzels” (breaded veal steak). Hot peppers are optional with any of these dishes.

 On top of all this, they offer omelets, “Shopska” (salad with cucumbers, tomatoes, green peppers and feta cheese), American burgers, chicken strips and shrimp, Turkish coffee and more.

Don’t miss dessert — “Palacinke” (crepes filled with bananas and chocolate and topped with more chocolate and whipped cream, or with jam or plain).

Among the amenities are beer and wine, live entertainment on Fridays and Saturdays, and accommodation for private parties up to 120. And if you can’t fit all your ”Slava” guests in your house, here’s a place to hold it. Best of all, you won’t have to do all that cooking yourself!

Are you hungry yet? You’ve got to give Balkan Restaurant a try.

Balkan Restaurant, 44 W. 80th Place, Merrillville, IN 46410

219.736.7784 or 219.512.3974

Hours: 11 a.m. to 11 p.m. Wednesdays, Thursdays and Sundays; 11 a.m. to 3 a.m. Fridays and Saturdays; closed Mondays and Tuesdays

Prices: $5.95 to $16.95

Pranzari awaits you in Crown Point, Ind., in Beacon Hill, the shopping mall anchored by Strack & Van Til at East 109th Street and Broadway.

A recent visit to the Italian restaurant, owned by Ross Pangere and managed by Kirt Witham, reveals this is probably the region’s newest crown jewel. The hand-painted murals, black linens with butcher paper table tops, glittery glass, tiled floors, piped-in Italian music, nice wine list all spell success.

“Pranzari” is Italian for, variously, “to have lunch,” “to eat.” And, with Chef Greg Kretschmar at the helm of the kitchen, you’re in for a treat. Kretschmar has consulted on many restaurant openings in the region and his cooking is legend. He uses organic produce and his sea bass and salmon are wild and flown in from Hawaii.

“Wild is better than farm raised because farms use growth hormones to mature the fish fast so they can turn a profit quicker,” Kretschmar says.

And, as we all know, growth hormones have a shady reputation. Consider some of his offerings:  Black Mussels in spicy marinara sauce, Veal Meatballs with roasted garlic and red peppers, Panzanella (bread salad), Cannelloni in marinara sauce, Penne Amatriciana with bacon, onion, garlic and basil, Risotto al Paesano with Italian sausage and green beans, Twin Boneless Pork Chops, Pranzari Filet of Sirloin DeVinci Barolo with a demiglace sauce.

In a few weeks, Pranzari will open at 11 a.m. Mondays to Saturdays. The restaurant will be open on Sundays for private parties only. There is a separate bar with full service. The martini menu looks interesting!

There’s a children’s menu and desserts, sorbettos and gelatos are yours for the asking. Chef is even considering featuring my Babette’s Biscotti at the restaurant!

Kretschmar is still looking for professional kitchen staff for the 125-seat venue. Call (219) 226-1400.

I fully expect to give this place Two Yums Up! I’ll race you there! Check out Chef Greg’s garlic bread.

The food is reasonable and delish. Consider these: a four-piece crispy chicken dinner, catfish, ocean perch, eggplant Parmesan, homemade lasagna, and more. Build-Your-Own Burgers start with lettuce, tomato, pickle and onion on a 1/2-pound Angus beef patty. A 12-and-younger kids’ menu has five selections for less than $5.

Cappo’s opens at 11 a.m. daily. Beer and wine are available. Don’t have time to sit down and eat? Get one of their take-and-bake pizzas. Call (219) 762-5563 for the soup of the day.

In the meantime, Dolly shared her recipe for Potato Sausage Soup. Enjoy!

Cappo’s Potato Sausage Soup

1 1/2 cups cooked pizza sausage

3/4 cup onions, diced

6 slices bacon

1 1/2 teaspoons minced garlic

2 tablespoons chicken base

1 quart water

2 medium potatoes, cut in half lengthwise, then cut into 1/4-inch slices

2 cups spinach or kale

1/3 cup heavy whipping cream

* Place onions and bacon in large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Add garlic to onions and cook 1 more minute.

* Add chicken base, water and potatoes. Simmer 15 minutes. Use an immersion blender to roughly puree soup.

* Add crumbled bacon, sausage, spinach or kale and cream. Simmer 4 minutes and serve.

Makes 8 servings.

SOURCE: Dolly Cummins, Cappo’s, Portage, Ind.

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!

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.

BY BARBARA ROLEK

Listen to Barb Rolek at 8:10 Friday mornings on AM 1420 WIMS Radio, or visit www.wimsradio.com for a live feed.

                Pegasus Restaurant and Taverna in Chicago’s Greek Town pulled out all the stops at a recent dinner co-hosted by premier dining club ChicaGourmets!

                Owner Yanni Melidis plied guests with appetizers of tiropitaka (flaky filo triangles stuffed with feta cheese), beefteki ala Smyrna  (mushrooms stuffed with ground beef, marinara sauce and cheese), and eggplant iman (braised eggplant with feta cheese).

                We had a little break with a salad of chopped romaine, tomatoes and olives in the style of the Isle of Crete. But then it was on to the big guns – honey-roasted leg of lamb with orzo, yiaourtava (chicken breast with pasta and yogurt sauce), and sepia (cuttlefish similar to calamari with spinach).

                Each course was presented with a Greek wine from Stellar Imports and Diamond Importers. Melidis, an expert on the diverse ethnic groups that have contributed to the unique cuisine of Greece, gave commentary on the food and libations throughout the meal.

                Desserts included chocolate baklava and bougatsa (custard-stuffed filo pastries dusted with cinnamon-sugar) and scrumptious butter cookies, all from Artopolis Cafe, a sister business to Pegasus, at 306 S. Halsted St., and owned by Maria Melidis.

                In addition to wowzer desserts, Artopolis is known for housemade artisan breads, wood-fired pizzas, crunchy salads and specialty coffees.

                Guests received a gift bag of Artopolis’ fabulous stone-ground, hearth-baked bread, recipes of the dishes served, a small carafe of Ouzo, and a bottle of Greek olive oil.

                ChicaGourmets!, celebrating its 10th anniversary and founded by Don Newcomb, hosts more than 70 events like this  each year for its 400 members. The group has dined at the likes of Quartino, Va Pensiero, Smoque, Naha, 160 Blue at deep discounts off regular menu prices. The Pegasus dinner, for example, was $59 per person.

                Yearly membership dues are $40 per household. To see what’s coming next, visit www.chicagourmets.org or call (708) 383-7543.

Ifyoudine

Pegasus Restaurant and Taverna

When: Open at 11 a.m., noon on Saturdays and Sundays

Where: 130 S. Halsted St., Chicago (free valet parking)

FYI: (888) 558-2637 or (312) 226-3377 or www.pegasuschicago.com

****************************

Saganaki, Fried Cheese
1/2 pound haloumi, kefalotiri or kasseri cheese
All-purpose flour for dredging
Olive oil
Salt and freshly ground pepper
2 tablespoons chopped flat-leaf parsley
Lemon wedges

* Cut cheese into 1/2-inch-thick slices, 1-1/2 to 2 inches wide and 2 to 3 inches long. Dredge in flour.

* Pour olive oil into a frying pan to a depth of 1/4 inch and place over medium heat. When oil sizzles, place cheese slices in pan a few at a time and fry, turning once, until golden, 2 to 3 minutes on each side.

* Use a slotted spoon to remove and place on paper towel to drain briefly.

* Arrange on warmed plate. Season to taste with salt and pepper. Sprinkle with parsley and garnish with wedges of lemon.

Makes 4 to 6 servings.

SOURCE: Pegasus Restaurant and Taverna

 I’m a former executive chef and pastry chef, culinary instructor and food editor for a daily newspaper and I’m back on the food-reporting scene. I’ll be giving you food coverage from Chicago to Northwest Indiana to Southwest Michigan. You’ll read who’s closing, who’s opening and what the mainstays are up to.

I’ll give cooking tips, recipes, news about the latest food gadgets and so much more. Tell me what you’d like to see here, and I’ll be happy to oblige. Stay tuned for photos of some of the best the Midwest has to offer.

Check out my New York Times About.com Eastern European Food site at http://easteuropeanfood.about.com and discover the joy of Old World cooking.

Chin chin for now!