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Showing posts from September, 2016

On Creating an Annual Texas Czech Food Calendar

This post is comprised of random thoughts about creating an annual calendar or schedule for cooking and enjoying Texas Czech food by the season, by the holiday, by the event. It's inspired by my friend Sarah Junek who keeps reminding me of the importance of staying connected to our food roots. She wrote to me "I’d like to get people back to making staple foods and eating healthier stuff from home, but also those dishes that rotate as part of what it means to be at so-in-so’s table. Like it was when you got X from aunt so-and-so and Y at grandma’s house. That’s the kind of concept I’d love to be part of... resetting the cooking culture back about 80 years."  I couldn't agree with her more. In my day to day life, I eat out more on weeknights than I cook at home, which doesn't please me, but is so often a necessity. Creating a Texas Czech food calendar will be a way for me to encourage myself and others to take advantage of what's available when it is. And to ma…

Buchta with Nuts and Raisins

In his photo book Journeys into Czech Moravian Texas, author Sean N. Gallup wrote a few paragraphs about food in contemporary Texas- Czech culture. During his fieldwork, he observed "Other Texas-Czech pastries [besides kolaches] include klobasniky.... and buchta, a larger fruit filled loaf.... " (Texas A&M University Press, 1998).

Though my grandmother made an apricot buchta (or she just called it a roll), more common buchty might be poppyseed or cream cheese. Less common seems to be the buchta I've made filled with nuts and raisins. The Czech word "buchta" doesn't seem to be surviving as well as the word "kolach" either, for though Gallup mentions it third in a list of common Texas Czech pastries, I've found it almost impossible to find a recipe in a community cookbook that actually uses the word buchta. Instead, I find recipes for "rolls".  Still, Westfest actually has a buchta category in it's annual baking contest. And po…