Sunday, January 21, 2007

CROATIA FOOD








National specialties:

• Much Croatian food contains cheese and oil, often mixed with other ingredients in pies or 'donuts'.


• The Adriatic coast is renowned for its variety of seafood dishes, including scampi, prstaci (shellfish) and brodet (mixed fish stewed with rice), all cooked in olive oil and served with vegetables.

• In the interior, visitors should sample manistra od bobica (beans and fresh maize soup). National drinks:

• The regional wines are good.

• Italian espresso is also popular and cheap.

Tipping: 10 per cent is expected in hotels, restaurants and taxis.








The Gastronomy of Croatia

In the coastal regions of Croatia the cuisine has a rather Mediterranean flavour, as you would expect, with lots of olive oil used in the preparation. However, Croatian cuisine does have its own distinct identity, especially in regards to the cooking of fish. The tradition of grilling and roasting fish and delicacies of the sea has been carried down from generation to generation, where the taste of the fish depends on the grilling technique and the type of wood chosen. There is also the tantalising Dalmatian olive oil method of cooking, gradelavanje, which gives the fish a particular and fantastic taste. All along the coast and the isles, the fish menus are unrivalled - even the humble sardine will never taste quite so delicious. Many Croatian fish restaurants have their own fishing boats, so you can be assured of the freshness of the fish. Also, it is not uncommon to choose your own fish from a selection of different species kept on ice in the centre of the restaurant.


Croatian cuisine isn’t restricted to fish, they have many delicious meat dishes too. Grilled pork and roasted lamb are common dishes, and beef too, which is often cooked in a delicious tomato sauce, although you can, of course, have your steak ‘straight’. Regional differences in Croatian cuisine are quite evident and in the north of Croatia Austro-Hungarian culinary influences are strongest. One finds meats cooked in bread crumbs, goulashes served with stuffed cabbage, and a dish called sarma, a winter delight of a rare excellence. In the region around Zagreb, strukli, thin sheets of cheese cooked in water, is a speciality. In Slavonia, the speciality is kobasice, or pork sausages. Along with the many types of delicious sausages on offer, there is the famous kulen, which is very similar to salami.Connoisseurs of cheese must try all the different cheeses on offer. In the markets one finds a thick white cheese svjezi sir sold in little plastic sacs and usually eaten, as an accompaniment to a salad, with salt and pepper. Paski sir, a hard cheese from the isle of Pag, is an excellent cheese and one of the most reputed.
Part of the magic of Croatia is its food. Its wines and beers are good too.
Those who have sweet teeth will not be disappointed when it comes to choosing something off the shelves of the slasticarne. So many different influences: cream cakes of Austrian inspiration, nut cakes of eastern influence, kremsnites dripping in honey, rozata egg cakes, savijace strudels, delicious cakes oozing with cream, or one of the rich Dalmatian tarts.




The wines & beers of Croatia
Among the top quality red wines are Postup, Faros, Babic, the Dingac red from the Peljesac peninsular, and the Teran wine of Istria. Among the first class whites are Posip, Grk, Bogdanusa, and the well known sweet desert wine, Prosek. Even the region’s drinking water, which flows from the rivers Jardo and Cetina, is a speciality. Thanks to its purity and pleasant taste it is considered not only to be healthy, but is also mixed with wine to create Bevenda.
Not to be forgotten is the wine, known for its special taste of the warm south. Croatian wines were already reputable but they are becoming more and more renowned.
The Croatian beers most frequently drunk are Ozujsko pivo and Kariovacko pivo, both of which are excellent. Foreign beers tend to be more expensive, so unless you have a preference for a particular foreign beer you’ll do no wrong choosing Croatian.
Finally you must try, before or after enjoying one of the many varied dishes from the Croatian menu, the different sorts of schnapps. ‘The water of life’, Rakija, when made from a base of plums is Slivovica, from grapes is Loza, and from herbs is Travarica.Cheers: Zivjeli!


Cafes & restaurants along the Baska Voda promenade
General informationIn the resorts cafes and restaurants abound. From cafes you can order any type of beverage and almost all serve meals, which could be anything from a cheese sandwich or a delicious pizza to something a little more extravagant, like one of their fish specialities.


Eating out in Croatia is not expensive; for a family of four each having a pizza (usually superb) plus a drink, the bill probably won’t come to more than 20€. Children are welcome in all establishments and you’ll find that cafes and restaurants are invariably spotlessly clean, including the toilets. Most importantly, your hosts will be friendly and provide a service which is second to none. Finally, the drink driving laws are very strict in Croatia, the alcohol limit being comparable to that in the rest of Europe. Happily, most accommodation in Croatia is within walking distance of a good restaurant.

IF YOU WANT TO EAT GOOD AND BE HELTY?
YES, YOU WANT!

TRY SOME CROATIA SPECIALITET


THERE IS SOME RECIPES....UMMM...DELIFHTFUL :



Title: Sarma Categories: Croatian, Main dish Yield: 8 servings 2 lg Cabbage heads
Boiling water
6 sl Bacon; chopped
1 lg Onion; chopped
1 cn Tomato soup (10 1/2 oz size)
2 Eggs
2 ts Salt
1/2 ts Pepper
1 ts Paprika
2 ts Worcestershire sauce
3/4 lb Ground beef
3/4 lb Ground pork
3/4 lb Ground ham
2/3 c Cooked rice

Remove bruised leaves from cabbage and cut out center core. Pour boiling
water over cabbages to soften. Meanwhile, saut‚ bacon and onion until
bacon is done. Add half the tomato soup. Beat eggs and add salt, pepper,
paprika, Worcestershire sauce, ground beef, pork and ham. Add bacon
mixture and rice and mix thoroughly. Separate cabbage leaves and drain.
Place heaping tablespoon of stuffing at core end of each cabbage leaf and
roll carefully, tucking in ends. Place rolls in layers in Dutch oven or
heavy kettle. Chop small unused leaves and place over to. Pour remaining
soup and add enough water to cover rolls. Cover and simmer 2 to 2-1/2
hours.



Title: Goulash Categories: Main dish, Croatian, Meats Yield: 12 servings 3 lb Beef, chuck or round bone
1 lb Pork, shoulder or tendeloin
4 lg Onions; sliced
3 qt Sauerkraut
3 tb Paprika
1/2 pt Sour cream

Cut meat in cubes. Saute onions in small amount of oil. Remove from
flame; add paprika. Stir briskly to keep from burning. Add meat; braise
slowly, covered, about 1-1/2 hours. Add sauerkraut; cook 1/2 hour longer;
stir in sour cream. Boiled potatoes, polenta, or dumplings are good
companions to serve with this.


Title: Chicken Lonac Categories: Poultry, Main dish, Croatian Yield: 1 recipe 7 lb Chicken parts
-- (legs, thighs & breasts)
12 md Carrots
- cut into 1-1/2 inch pieces
1 Head of garlic
-- toes unskinned
8 md Brown onions (whole); peeled
4 md Potatoes; cut in thirds
1/2 lb Butter
Salt and pepper to taste
1 qt Sauterne wine
8 oz Tomato sauce

Layer as desired. However, start with the chicken on the bottom. Season
to taste. Pour over all the wine and tomato sauce. Cover with foil and
then add the lid. Cook over low heat 2-1/2 to 3 hours.
Note: You may use lamb, beef or veal instead of chicken.






Title: Okrugli Vrsak Categories: Desserts, Croatian Yield: 1 cake 1 1/2 c Butter or oleo
1 lb Confectioners' sugar
6 Eggs
1/8 ts Salt
1 ts Vanilla
1 ts Almond flavor
1 Lemon; peel grated
4 c Flour
1 ts Baking powder

Raisins OR nuts OR fruit mix
-OR- poppy seed
Cream butter and sugar; add eggs, one at a time, and beat well. Add all
the flavorings and salt. Add flour and baking powder which you have mixed
together, one cup at a time. Mix only long enough to make it creamy.
Sprinkle a little flour on raisins or fruit mix if you add them. Or add
nuts or poppy seed. Bake in tube pan or loaf pan for 1 hour and 15-25
minutes, or until done, at 325 F.


CROATIAN FOOD AND WINE

Croatian Food and Wine Articles:
07.05.06 - Extra Large Risotto for everyone in Split: If you are in Split today, don't miss out on the unique opportunity to be part of what is (probably) the world's largest risotto party! As today is Split's city day (Sveti Duje Day), the people of Split are preparing a large risotto in a brand new giant saucepan.
Croatia The New Foodie Frontier: Independent UK tour operator My Croatia has launched its 2006 specialist-holiday brochure featuring private, tailor-made gourmet and discovery holidays in Croatia. Packed with evocative images and enticing itineraries, My Croatia’s 2006 brochure is a must for discerning travellers in search of unique gourmet experiences in areas of outstanding natural beauty.
A Taste of Croatia, from Karmela’s kitchen to yours - cookbook: Over the course of the centuries, Croatian and Bosnian cuisine has witnessed many influences, with local nuances accentuating the uniqueness of the cooking. Karmela’s cookbook aims to explore this great variety of culinary inspirations, reflecting the diversity of the people living in Croatia and Bosnia. Fish and Fish Specialities of Dalmatia: Dalmatia with its large islands of Brač, Hvar and Mljet and hundreds of smaller islands is a unique area for variety of fishes, fishing and maritime culinary culture.
"The wine resources of Croatia – the homeland of Zinfandel" - The new multimedia flash CD ROM " The Wine Resources of Croatia" has released in March 2006. The aim of this multimedia CD presentation is to give information to wine enthusiasts, tourists and occasional passer-by's and spread the knowledge about the ancient viticultural tradition of Croatia. ..
History in Dish - A Great article about Croatian Cuisne: Croatian cuisine? We would indeed be in a quandary if we had to chose a single dish or a single menu. Croatian cuisine is distinctly regional, and sampling each one of the local specialties is an exceptional and totally different experience.

About Croatian Cusine:
Croatian cuisine is heterogeneous, and is therefore known as "the cuisine of regions".
Its modern roots date back to Proto-Slavic and ancient periods and the differences in the selection of foodstuffs and forms of cooking are most notable between those on the mainland and those in coastal regions.
Mainland cuisine is more characterized by the earlier Proto-Slavic and the more recent contacts with the more famous gastronomic orders of today - Hungarian, Viennese and Turkish - while the coastal region bears the influences of the Greek, Roman and Illyrian, as well as of the later Mediterranean cuisine - Italian and French.
Croatia has some great red wines. Some of the best ones are Kastelet (especially 1996 and 1997), Plavac and Babic. All of these are from Dalmatia and are especially good with fish and meat dishes, best served at room temp.
One might also wish to try Istrian Merlot, but if you're travelling to Croatia, you'll be able to taste some great locally produced wines in konobas, guest houses and bars which are generally not available in shops. For a sweeter, liqueur like dessert wine try Prosek, very smooth, light wine drank after dinner or sometimes as an aperitif.
Some of the better known white wines are Posip, Kastelet and Pljesivica (often drunk in the north mixed with sparkling water, called gemisht) and Daruvarski Rizling, a reizling white wine.
You might also wish to try some Croatia liqueurs, such as Maraschino (made from Maraska cherries in Zadar region), Kruskovac (from pears), Orahovac (walnut), Sljivovica (plum brandy) etc. which vary from region to region.