A cod of pollock scrambled eggs is a dietary recipe. Alaska pollack in the omelette in the oven is a step-by-step culinary recipe.

In fact, these are artichokes filled with tuna and my grandmother's pecorina, rounded vegetables and herbs with soft stuffing and delicious. They are cooked with water and with olive oil. The result is an intense green culinary background, which shines artichokes so well that you get bread to clean the pot directly. And then you will also drop your fingers.

We talked about ingredients, history, variations and memories, and we agreed that garlic and parsley are necessary for taste, that tuna should be of good quality, that biscuits are better when made in a house that can not be broken by olive oil and grated cheese pecorino. Potato peels should be abundant, soft inside, gilded and crispy on the outside. Artichokes cook up steam from steam in the boiler, and then fried with olive oil: this leaves the soft heart inside out of the green leaves, delicious and crunchy, like potato chips.

Cooking time: 20 minutes. In a bowl, mix the dripping tuna, breadcrumbs, chopped parsley, beaten eggs and grated pecorino cheese. Take the artichokes, gently open them with your hands and fill them with tuna filling. Arrange the artichokes in the tray, large enough to hold them all. Peel the potatoes and cut them into cloves, then place them around the artichokes so that they stand and not be sung. Pour the potatoes, then pour the oil and water into a saucepan. Prepare artichokes on medium heat, covered for about an hour. A leak of water will prepare artichokes, and the remaining oil in the pan will stain them, making crispy outer leaves and golden potatoes. You can serve them immediately or even the next day, heating them even more delicious.

• Clean the artichokes, squeeze them with a lemon and place them in a bowl of water.
• Set them aside and prepare the filling.
• Place at the end of salt and pepper.

We develop some video recipes with them, this is our last job, croissants with gorgonzola, pears and balsamic vinegar. At the end of the meal, if you ask for coffee, you will not bring the classic espresso, but warm and soothing coffee, cooked with traditionally mocha. A new book in my library: Cuban table: Food, tastes and history holiday Ana Sofia Pelaez and Ellen Silverman. This is a book that is worth buying not only for cooking, but for traveling with imagination. A video that deserves to be seen. Finally, an unhealthy collection of food rules that I liked, that were changed and that have a certain importance in my family.

The preparation of food was understood in our family, the Bochkov family, and not as a necessity of everyday evil, but as a process of creative and joyful reduction. There was no dazzling choice. They were made from real meat and recipes, which lumberjacks passed through generations. Of course, there were exceptions, but today it is not so much. Old, honest butchers probably suffered from this, if they had to offer such a thing. The situation on the meat market spawned an "underrepresented", logical reaction to the lack of goods and services.

It was also quite common for sheep, and it was available for buying high-quality beef, front and rear of all kinds. Very often on the shelves were visible large smoked beef tongue. For our family, a delicacy, another disgusting piece of meat that would not even offer a dog. This delicacy now slowly passed into the category of inadequate goods. A little better with the fish. The roasted fillet was a delicacy, the meat was fragrant, beautifully "littered". Experts agree that cod is one of the most delicious sea fishes burned out, and therefore its reserves are badly damaged on both sides of the Atlantic Ocean.

Today's cod is mainly cod-pollock, dark cod, which is no longer so tasty. Once the cod was dried, but the housewives did not like it, apparently because of ignorance of the drug and a rather strong smell of fish. We did not buy it at home.

We ate our Czech trout for the first time in the Krkonoše Mountains, where the whole flock flew across the stream. It did not make sense, but they all did it: a bent pin and a gray larva, a string or a thin string and a delicacy in the kitchen in a pan. A special head of fish in the market was the sun. Slanechek is really strong salted herring. Fish was available in almost all grocery stores, originally distributed in wooden barrels and at a very affordable price. She made from them very much delicious salad. Apparently, thanks to my Russian aunt Nadezhda lettuce from the salad in the family took over, and we like to eat it from time to time.

His masterpiece, my uncle Vaclav, succeeded, and his variation was remembered by me. The then Russian community, consisting mainly of pre-revolutionary emigres, church Orthodox dignitaries, probably also had its resources. And a lot of interesting canned fish   - Sardines - in different sauces.

You can not forget about the stores, called forced cuttings - nuts, dehumidifiers, ropes, etc. However, untruth is sold here meat from dead animals. He was physically and biologically complete, but because he was mostly from injured animals or from slaughtered pieces, somehow damaged or in poor breeding. It could not be stored for a long time and it had to be sold separately from the finely processed meat. The goat cheese went mainly because there were a few dollars to buy even the fillets, pork dolls and such luxury - if someone agreed that he has another animal; Because the meat was only rough, bones and sometimes skins.

There were also a bird, chickens brought from the beginning of breeding and other kinds of meat. A special chapter in our home cooking was the preparation of dishes from domestic rabbits. Since we live in a village, rabbits were abducted in abundance in most families at that time. We started our breeding relatively late, and when we bought a 4-acre garden outside our house from our neighbors. The neighbor was alone at the time, her husband was thrown out of the house and could be sold for sale fairly easily at the usual price at that time: twice as much as the estimated price.

In our half of the garden there was an old house of rabbits, which we updated a little and began to multiply. From grandmother's grandmother, we became pregnant, and soon we were happy with the nest of little rabbits. We had grass and hay, grain was bought. Therefore, we expanded the breeding, built a new rabbit and started feeding rabbit meat. While breeding has not started to kill the liver of coccidiosis. We tried everything, but in vain. From rabbit meat, we prepared everything possible, the best was a rabbit "porcelain" and roasted legs. From the front, we made a great pâté.