Author Archives: Zucchini

About Zucchini

43 year old American tech writer living in Prague. Eating, cooking, traveling, reading, and tabletop RPGs are my hobbies.

Dinner for Aubergine’s Birthday

We went to Glen Svarc’s excellent Osteria Da Clara. As an appetizer, he offered a parfait of buffalo mozzarella cream, layered with roast pepper and roast tomato and topped with anchovies. (Pictured) Aubergine had spaghetti with fresh figs and guanciale. … Continue reading

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Quail, saffron, and chanterelles

From the farmers market we had 2 large quail and a quarter kilo of chanterelles. At the tea festival on Saturday, we met someone directly importing saffron from Iran. So today I put them together. I salted and peppered the … Continue reading

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Eggs Florentine

I made proper Eggs Florentine out of Joy of Cooking for brunch today. Making Sauce Mornay was interesting, but I think I prefer plain poached eggs on a bed of spinach, maybe with a thin slice of prosciutto.

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Hake soup

Got a couple line-caught Adriatic hake from Mijo, our fishmonger. He suggested making soup from them. Looking around the fridge and cupboards, I decided to base the soup on both bun ca and asam laksa. So, I put together the … Continue reading

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Mackerel and sprue asparagus

Courtesy of the farmers’ market on Jiriho z Podebrad this morning, we enjoyed a light, fast, and delicious supper of grilled Adriatic mackerel and blanched sprue asparagus. I assume you don’t need the recipe. Anyone have a suggestion on how … Continue reading

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Jazz Dock

First, an apology for not posting in years! I’ve finally got access to the blog from my mobile phone, so I hope Aubergine and I will be posting more often. Tonight we’re at Jazz Dock, listening to the 15th anniversary … Continue reading

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Malesice vs Sapa

I see that one of the top search terms on this blog is “malesice vs Sapa,” regarding the two big Vietnamese markets on the edge of town. I think it mostly comes down to which one is closer to you. … Continue reading

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Veal and chanterelles

It is the season locally for both veal and chanterelles. (Before anyone gets upset, pen-enclosed, milk-fed “white” veal is quite beyond the agricultural infrastructure of this country. All the veal is “pink”, meaning the animal had no worse a life … Continue reading

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Salad Nicoise

This is a Salad Nicoise I made a while back. I splurged on a bit of actual tuna and poached it, following some poached tuna I had at the salad bar at Aromi. Mine wasn’t quite as good. But it … Continue reading

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Grilled marinated lamb chops

I have had these pictures for a while, but haven’t blogged them. Back in the Spring, we could get decent local lamb from some butchers. I’m especially fond of Pavlis on Vinohradska, who also carries pink veal and piglet. More … Continue reading

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