Slovak Cooking Class

Sunday,  November 15, 2009 at 2:00 p.m. 

St. Mary's Parish Center

134 South Washington Street, Wilkes-Barre Pa.

The cooking class as always was enjoyable and the food delicious. We were able sit in a semi-circle in front of the demonstration tables; everyone had a good view.

Michael Stretanski made European Style Papirkaš (Uherský Paprikaš) with eye-round beef. The aroma flowed out of the room making a number of passers-by wish they were coming to the class. Last year, Michael made chicken papirkaš showing that you can use any type of meat. Michael served it on a bed of buttered noodles and roasted potatoes, topped with sour cream. Michael adds his own flair by using spices and vegetables, such as peppers, onions, garlic, and celery.

Anna Hendershot's mushroom fritters, Houbaové žakusky, were out of this world. Anna demonstrated how to make them, then while Michael was showing his recipe, Anna fried several batches so that everyone could try them while they were fresh and hot. That's the best way to eat these.

Andy Sofranko made a delicious fruited cake, Ovocny Kolač, for dessert. Andy found this recipe in a Slovak cookbook and had to translate it into English. This was a project since in Slovakia weight measurements are used in cooking. Another difference, powered sugar is used in Slovak recipes, instead of granulated sugar. In this recipe, Andy used frozen peaches and raspberries. The cakes were pretty.

These dinners (or should I say these cooking classes) get better and better every year. It is nice to see the faithful members that come every year. Some travel for more then half-an-hour to get here. Much time is used in preparing enough food for all in attendance to taste everything. We thank the chefs and their spouses for all of the time and effort they put into this class. The people attending received wonderful instructions and recipes. We also thank the board members who helped serve and all the people who cleaned up afterwards.