Many people who've been to the city of Brno in southern Moravia in the Czech Republic have visited the Villa Tugendhat. It is considered a masterpiece of modern architecture, designed by the German architect Ludwig Mies van der Rohe and built between 1928-1930. The residence is now a UNESCO World Heritage Site, reopened in 2012 after restoration. The fascinating story of the house can be read on the Villa Tugendhat website. Even though I've been to Brno three times, I've never visited the house.
|The Villa Tugendhat. Brno, Moravia, Czech Republic.|
|Grete Tugendhat and her son|
- the father of Austinite,
"We ate schnitzel when I was a kid because it was a tradition from my father's family, but I don't think there is such a thing as a written recipe. I make it pretty much like Milanesa. In Venezuela we made it with thin pieces of beef (veal was too expensive) and pounded them thin and then breaded them with flour, egg wash and bread crumbs. Now I make it with thin pork. My family ate it with a squeeze of lemon. Here, it is eaten with ketchup or BBQ sauce. :) We also grew up eating a lot of things with a cream dill sauce... boiled potatoes or meat."
|Palatschincken/palacinky made by me.|
Marcia shared these lovely memories, too. "
Grete Tugendhat’s Palatschincken
(Passed on by Hanna Lambek to Marcia Tugendhat)
Makes 6 pancakes
1 cup milk
½ cup flour
pinch of salt
Mix batter until the consistency of runny yogurt. Add butter to a pan over medium heat. Tip the pan to spread batter thinly in the heated pan. Flip when ready. Cook on the second side. Fill with preserves or fruit. Or simply sprinkle with sugar.
This recipe could not have been easier, cheaper, more accurate or more delicious. My son helped crack the eggs and my 1940s hand-held egg beater mixed the batter smooth as silk. I was so proud of how the palacinky turned out that I ate three, which was one too many, but I didn't care. I thought I'd burn or destroy the first few, but every one was perfect... light and soft and glowing golden with melted butter. The secret, I think, is a lot of butter and a non-stick pan. I used a generous teaspoon of buttter per pancake to coat the pan before pouring the batter in 1/4 cup at a time.
|Cook the pancake until it's a bit browned in spots.|
I obviously could not have written this post without Marcia's contribution of recipe, photo and precious memories, for which I am sincerely grateful. I hope her grandmother would be proud.