General kitchen advice

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?












Veprove S Krenem (Piquant Pork with Horseradish) Recipe
Veprove S Krenem (Piquant Pork with Horseradish) Category Regional Recipes 
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Ingredients And Procedures

2 lb Lean pork, cut into 1

-1/2-inch cubes 2 tb Butter or margarine

2 c Water

1 c Vinegar

1 md Onion, stuck with 3 cloves

1 md Carrot

1 sm Celery root (knob celery),

-peeled, OR 1 celery stalk 1 tb Salt

1 ts Caraway seeds

1/2 ts Pepper

1/4 c Prepared horseradish

Brown pork in hot butter on all sides in deep kettle. Add water and all other ingredients except horseradish. Simmer, covered, for 1 1/2 hours, or until tender. Transfer meat to hot platter; keep hot. Force stock through sieve or puree in electric blender. Pour stock over meat. Top with horseradish. Serve with boiled potatoes. Makes 4 to 6 servings. From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery - Vol. 4]

 
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