Tuesday, December 29, 2009

Prague, Czech Republic: Radisson Blu Alcron Hotel's Cooking Experience

To get the flavor of Prague head to the Radisson Blu Alcron Hotel for one of their cooking experiences. The "back-stage" experience includes a demonstration and practical cooking class with Executive Chef Roman Paulus. Discover the secret of the chef’s culinary art followed by dinner and wine tasting at the La Rotonde Restaurant. Chef Paulus has an impressive set of credentials that include working at London’s Hotel Savoy and traveling around the world on the Queen Elisabeth II.

While the recipes that are prepared vary and favorites can be requested svickova and trhanec are commonly requested. Svickova is a family tradition in Prague and the rest of the Czech Republic. It is a two-day meal, served at family lunch on Sunday or on holidays and prepared one day prior. It is also a popular dish for wedding receptions.

Trhanec, familiarly known as Emperor’s Omelet or Broken Omelet, is another traditional favorite. Although the Viennese consider it theirs it has its roots in Bohemia. As is the case with many recipes the result came from mistakes in preparing palacinka, the Czech version of the crepe. Both recipes respond well to a chef‘s creativity.
2-3 lb beef sirloin
3 5-inch long thick slices of bacon - frozen
2 large carrots - cubed
2 medium parsnips –cubed
2 stalks of celery - diced
3 large chopped onions
Juice of two lemons
3 cups beef stock
3 tbs sugar
1 tbs mustard
2 tbs unsalted butter
4 tbs flour
2 cups sour cream
3 tbs. sunflower oil,
white or cider vinegar
salt and black pepper as needed
make spices of 2 bay leaves, 6 pepper corns, three pieces of allspice, and 3
springs of thyme

Puncture three holes in beef. Insert frozen bacon. Salt and pepper beef, tie up if necessary, and sear on all sides, set aside
Heat sunflower oil in medium size pan, added vegetables, cook slowly, add onions last, add mustard, then sugar and allow to lightly camamelize
Add vinegar, lemon juice, and cook for two minutes
Add stock, browned beef, spice bag, pour in stock, simmer for one hour
Remove meat and spice bag, and reduce sauce by one-half, strain to remove vegetables if desired
Thicken sauce with flour mixed with cream, cook another 10 minutes stirring constantly
Slice thinly and serve with sauce
Good with cranberry sauce and Czech beer.

2 cups milk
2 tbs flour
5 eggs
1 cup sugar
1 tbs vanilla
Salt to taste
Czech "tuzemak" rum (any rum)
1 cup raisins
1 cup pears (any fruit to make a compote)
1/ 2 cup butter

Mix milk, flour and eggs together to make a batter
Pour into pan – it should be about 1 /2 inch thick
Cook under broiler for 3 minutes and then finish in the oven at 180C for about 8 minutes.
Remove the omelet out the pan cut it in to small pieces.
Melt butter in a pan, add the fruit and sugar, cooked until caramelize. Add to the cubed omelet, stir well and serve.
For more information e-mail to sales.prague@radissonsas.com.or log on to www.alcron.cz.

1 comment:

  1. This is a very nice article. I've not been to Prague since around 2000. Enjoyed!

    Maralyn D. Hill, President
    International Food Wine & Travel Writers Association (IFWTWA)