Search results for 'Čevapčići'

People Drop By From Time To Time… Part 5

30 Nov

The Granny Cart kitchen has been quiet, posting has been light, but that doesn’t mean people have stopped dropping by.

Lower Manhattan From The Promenade

Oh no. the human is a curious animal.

For a while I was confused why my favorite tomato bisque recipe was getting so much traffic, then I realized it’s because the recipe name includes the year it was created, 1907, and people are searching for what people ate 100 years ago. I think that’s cool.

Slightly less predictable was the rapid up-tick in people searching for pickled egg recipes just before Thanksgiving. I mean… To whom doesn’t a vinegary, purple egg simply scream harvest festival?

Jeff Koons Blue Diamond, Christie's, New York

And how do I know all this? Because the good people at WordPress, the platform upon which the Granny Cart floats blissfully through the universe of the internets, are kind enough to allow us users to see the phrases; often funny, sometimes scary, but always interesting, that drive people to our blogs.

There are lots of queries about farro, couscous and pickles, a few about boar roasts, many about poultry, and a goodly number looking for cheesemaking hints. There’s the accent crew too, looking for recipes for Spätzle, Čevapčići and Coq a la Bière. But the grand majority of the inquisitive folk that end up on the Granny Cart probably don’t want to be here.

Bridge, Prospect Park

I hope the person that was looking for Vermont “Olive Oil” finally found what he was after, because the information was certainly not contained on this here Website.

To the gentleman who put curry on his curry, while I agree that the situation might in fact be a pressing one, I really don’t feel that it’s that big of a predicament. In fact, I bet it was quite tasty in the end!

I hope the person that wanted a “recipe containing macaroni and cheese” found one. (If not there’s one right here if you’re still looking, and it’s called Mac & Cheese).

Finally, I will end my commentary on the state of search queries in the same way as always by appealing to the people searching for “tiny bunnies that don’t grow.” Have you found them? Do they really exist? Please, if you’ve managed to find the world’s most perfect pet, contact me. I’ll be waiting.

Rip Van Winkle Bridge from the grounds at Olana

The Cute

cats that look like gernot (Kind of makes you wonder who Gernot is, doesn’t it?)

give a pig a pickle (That’s gotta be pretty amusing)

how to get a live chicken in a bottle (I bet it’s nowhere near as easy as getting a ship in a bottle)

Cauliflower poodles (Ah yes, behold, there on the horizon, the noble, cruciferous hound)

cute hard boiled eggs (I think these would make this person very, very happy)

Hudson-Athen Lighthouse, Hudson River

The Curious

sunshine scientific names (I’ve never wondered about sunshine before… But if clouds have names… And precipitation has names…)

onion and cheese mexican joke (So a queso and a cebolla walk into a cantina…)

everything is pickled people are pickles (Sounds like the start of someone’s manifesto, if you ask me. That reminds me, I’ve been meaning to write one of those…)

will God allow me to eat shrimp (Oh dear. I think there’s only one person that can really help you make that call, and it’s not me)

rabbits eat pickles? (If pigs can…)

Dumbo Warerhouse

The Creepy

what to do with wife that doesn’t make dinner (Might I suggest a two prong approach: 1. Become friendly with a restaurant that will deliver and 2. Learn how to cook for yourself, perhaps?)

Round-the-World Cookbook cannibal recipe (I’m sure this exists, and yet…)

I’ll give you my antidote To the venom, (But…?)

june cleaver tablescape (I think tablescapes were a little before the Beaver’s time, and yet simply imagining this sends shivers down my spine)

delete granny’s pet,now! (Oh dear, must have been old Gernot again)

Gowanus Canal

And finally, I would like to leave you with one of the truer statements I’ve ever encountered.

small is beautiful but not for cheese

Sir, you, me and Isaac must be seperated at birth. You are welcome here anytime. Please, take a seat, make yourself comfortable, oh, and don’t forget the cheese!

Have a happy weekend everyone!

The ‘dacks Meet Dalmatia

10 Aug

I’m a priss.

Much to the boy’s chagrin I hate his idea of camping; tents, the world as my toilet, sleeping bags. My idea of camping is one that I choose to believe Jackie O or Audrey Hepburn or Mary Lou Whitney could get behind.* It includes indoor plumbing and beds (not necessarily in the same building). I like a solid wall between me and the hungry bears and rutting moose. I like a roof to protect me from falling trees.

When the family last year said we were going to spend a week in the ‘dacks** in a cabin I must admit, the priss in me was excited. The Adirondacks are the epicenter of sophisticated camping! Great camps! Adirondack chairs! Chris Craft boats! TR! Yeah, as usual my imagination ran away with the spoon (god I hate it when it does that).

The camp is lovely, very dated, a little grubby, but perfectly acceptable and quite cozy. The boy and I get to stay in the “Doll’s House,” a wee little out-building with a sitting area, a teeny kitchen, a toilet and a bedroom (with a shower in the corner). Last year when my nephew was still a fussy baby, it was a godsend. This year, a little less so.

As we drove into the camp it looked like the apocalypse had come and gone. HUGE trees were down everywhere, the road lined in what promised to become beautiful firewood. The main house had not been spared by the storm. It had been knocked on the roof and lost a few window panes resembling a boxer who had just gone a few rounds.

I’ve often poked gentle fun at a certain friend’s dog who gets so scared by thunderstorms he tries to sleep on your head. After that first night, Lou, I apologize. The thunder was so, well, thunderous, that I was shaking like a leaf. It is amazing how magnified the sound is when it comes down a mountain and travels over a placid lake. It sounded very much like the bowling pins in the legend of Rip Van Winkle.

Happily the next day, the weather was HOT. Last year it was so cold and damp we never went swimming and had to keep a fire going at all times. Not so this year. After one buggy hike i jumped straight into the lake. The hiking was far more strenuous in the heat and humidity, compounded by the constant fear of “widowmakers” (broken tree limbs hanging in upper branches of a tree that can come down at any time with nary a sound).

Besides getting to spend quality time with my mom, step-sister and her little man (aka my nephew), playing with Herr Wally, swimming and going on my step-dad’s sunset booze cruises, I love the cooking (natch). The stove is a delight, truly old school gas (no pilot light) and the huge kitchen is airy, bright and has nice high counter-tops (perfect for my above average height).

The boy and I decided that for our dinner we were going to cook the classic Dalmatian streetfood, Čevapčići (authentic at left, ours below and to the right). We had a jar of Ajvar hanging out in the fridge (sadly something carried home in our carry-on luggage, which judging from today’s events won’t be happening again anytime soon) and I had a rough recipe to work with.

Čevapčići are casingless sausages generally made of pork, lamb and beef. There used to be a decent grocery store in Tupper Lake (the closest town to the camp), but it closed. Tupper Lake has fallen on really hard times but will hopefully be boosted by the new Wild Center there. They have otters!

So this forced us to go to a store called the IGA (we say eh-ga, whereas I think it’s supposed to be called the i.g.a. Check out their site, they have an anthem), and the IGA forced us to make the Čevapčići with only pork and beef (pre-ground and with no indication as to proportions or parts, sigh). We also didn’t have any baking soda, so I used two egg whites to impart lightness. I spiced them more than was called for with some dried herbs I brought back for my mom.

And boy were they delicious! The boy grilled them and we even found a decent stand in for the gorgeous Croatian bread. I served them with olive oil braised summer squashes and new potatoes flavored with sage and raw, minced garlic. The meal was an unabashed hit with everyone but the little man. I think they were too spicy for him (it’s alright, he’ll learn to love the spice). My only complaint was that they were a little dry. The next time I make them I’ll actually be able to choose my meat, I’m sure that will make all the difference.

*I just want it to be known that I have even done my version of camping in the dead of winter up near Ithaca many times which, I think, qualifies me to be a bit prissy.

** Ever wondered why people call the Adirondacks the ‘dacks? Try saying the word with the sad New England inability to pronounce a glottal stop (think people (like myself) who are incapable of saying the word kittens like it actually has “t”s in it’s middle as opposed to “d”s). It curls the tongue into weird yoga positions that tongues don’t like to do, hence the need to shorten the word to ‘dacks.

Head below the jump for the recipe for ‘dacks Meet Dalmatia Čevapčići.
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Split & Čevapčići

16 May

Hi all! Yep, I’m back! Totally jetlagged and a little cranky but truly a better person for having gone away for a bit!

I’m glad everyone liked the guest bloggers, wiley little devils ain’t they?

I’ve been hemming and hawing about how to blog our little adventure and decided, well, isn’t it just best to start at the beginning?

We arrived (after approximately 19 hours of travel) in the old town of Split, the city that sprung up out of the emperor Diocletian’s retirement home. This is one old and beautiful city! The most amazing thing about not just Split, but all of Croatia that I never got from looking at the guide books is how seriously hilly and mountainous it is! The coast is backed up against absolutely ginormous mountains that both affect the weather and create absolutely breathtaking vistas whilst traveling by ferry (and breathtaking in an entirely different way whilst traveling by bus or car!)

But anyway, I digress. Our first move, logically, was to go wandering and exploring. Somehow, we climbed at least halfway up the Marjan, a 123 meter hill on the west side of town. The view, with a huge thunderstorm moving in, was amazing. We actually climbed the sucker the next day, which led, of course, to a very pressing need to EAT!

Wandering about town I spotted a place with lots of school kids hanging out and stuffing their faces, always a good sign! So, we peeked in and we realised that the place was selling one thing, and one thing only, a little sausage we had discovered the evening before at dinner, Čevapčići.

(The first two Cs in this word have little Vs over top of them, č, indicating a “ch” noise and the final c an acute sign over-top, ć, indicating a kinda lispy c noise; CHEV-ap-chee-chi).

Anyway, Čevapčići are little sausage-thingies made of either pork or beef (or a combo), lightly spiced and shaped into little logs (they have no casings and are actually almost a little bit like a kebab). They are DELICIOUS! and when served as Croatian “fast food” they are served with the most beautiful, soft, luxurious bread, an insanely tasty and addictive pepper relish and raw onions.

We came to find out later that the place we went, Kantun Paulina, is far and away one of the most famous Čevapčići places in Split (and Croatia too I believe!). It’s been in business for decades and looks like it will be there for many, many more. So the next time you’re in Split, ask a local for directions to Paulina’s (make sure to say Havala!). You can thank me later…