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December 5th, 2008
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Food for the soul

Solace in a stack of bramboráčky

February 13th, 2008 issue

VLADIMÍR WEISS/THE PRAGUE POST
Either as a side dish or entree, potato pancakes speak of warmth and home.
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Everyone has a few dishes he or she considers comfort food.
These are usually simple recipes, something one can whip up at home: grilled cheese sandwiches in the United States, for instance, the family Sunday roast in England, or fries smothered in gravy in parts of Canada.
Yet comfort food means more than simplicity. It often represents memories of childhood, and has a special appeal at times when we need, well, comforting. In the months after the Sept. 11 attacks, revenue at many upscale restaurants in the United States slacked as people turned to home cooking and old favorites.
Bramboráčky, or potato pancakes, is one of the dishes Czechs turn to when they need a reminder of better times. It’s basic — potatoes and seasoning, fried on a griddle — but so good. And bramboráčky can serve as either a side or main course.
While the food choices differ from one person to the next, one culture to the next, the idea remains the same — comfort.
Jiří Dobš is chef for the Canadian Embassy in Prague. He prepares menus for official functions hosted by Ambassador Michael Calcott.

BRAMBORÁČKY

(Serves five)
Ingredients:
1 kilogram raw potatoes, peeled
3 whole eggs
3 tablespoons smooth flour
2 to 3 tablespoons milk
4 big cloves of garlic
Caraway (crushed)
Marjoram
Salt and pepper
Preparation:
Use a grater with small round holes to shred potatoes into a bowl.
Drain water from shredded potatoes.
Spoon milk into bowl.
Add the spices, crushed garlic, eggs and flour.
Mix thoroughly.
Melt lard in pan (or heat vegetable oil).
Using a large spoon, drop potato mixture into pan — the pancakes should be about 10 centimeters around.
Heat until the edges set and begin to brown, then remove and serve.
Note: You can mix other ingredients into the grated potatoes, such as smoked meat, sausage, ham, bacon, cheese or cabbage. You may use thyme instead of marjoram.
 


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