Slovenian Recipes

Bleki are nothing more than homemade pasta or egg noodles, cut into square or rectangular shapes. I discovered bleki in the course of tracking down my grandmother's Mystery Soup, which turned out to be the Slovenian take on pasta fazool, or pasta and bean soup.  But evidently the pasta had the starring role, at least in my mother's family, since she referred to the soup simply as "black-eh." In fact, bleki have an oddly exalted status in Slovenian cooking.  An entry on the official Slovenian Tourist Board website describes this "simple dish"  as a "special treat." Bleki were associated with special occasions in rural life, like finishing up the harvest or picking grapes.  A recent cookbook by a Slovenian academician and cooking expert describes it as a "high dish," often served with a cream sauce and pancetta. To make the bleki for the pašta fažul ,. It's a simple recipe: 2 eggs 1 1/4 c. flour 1/4 t. salt Mix and knea...

I used to watch her roll out noodle dough on the wooden table of her little kitchen in Cleveland.  She made it look so easy. I was fascinated by the tiny, even yellow filaments she created. My three vintage cookbooks all offered multiple recipes for noodles.  The ingredients were simple: eggs, flour, salt, sometimes a bit of water.  The proportions varied a little.  As  I suspected, the secret wasn't in the ingredients.  It was all a matter of the technique. I followed the directions of the Progressive Slovene Women. 2 eggs 1 1/4 c. flour 1/4 t. salt Beat eggs.  Add flour and salt. Knead dough until soft and pliable, adding a bit more flour if needed.  Cover and let rest for 15 minutes.   Roll out on a floured board as thin as possible. Let dry for an hour. Cut dough into four sections and put one piece on top of the other.  Roll up into a tight roll. Cut into 1/4 inch slices. Unroll.  Spread noodles on towe...

Menu Chicken Paprikash (Kokošli Paprikaš) Green Salad Chicken paprikash is familiar to most Americans.  It is another one of those Slovenian dishes with Hungarian origins. The Progressive Slovene Women offered a straightforward recipe along with the proper Slovenian name: kokošli paprikaš. I made just a few adaptations.  Instead of a whole cut up chicken, I used chicken breasts. I browned the onions and paprika before adding the chicken, not after.  I used light sour cream, just because it was on hand. The other change was unplanned.  I ended up using more flour to coat the chicken than the single tablespoon the recipe suggested.  That is probably why the sauce was a little heavier than we would have liked. 3 lb. chicken breasts (bone in) salt to season chicken flour to coat (1-3 T.) 2 T. oil 1 onion, chopped 1 1/2 T. paprika 1/8 t. cayenne 1 1/2 c. hot water 1/2 c. sour cream Cut up chicken pieces, salt them, and coat with flour. ...