Nalewka Babuni for Beginners

N1Don’t kill the messenger, friends, but the holiday season will be here in the blink of an eye (I know, I know…). A pretty bottle of Nalewka Babuni makes a wonderful gift! Translated approximately as “Grandma’s Liqueur,” Nalewka (pronounced “Na-LEF-ka”) Babuni is Continue reading

Cookbook Giveaway!

cookbook-cover-imageThe Global Recipe Project Cookbook

Contest Ends May 30th

Two ways to enter:
1) Reblog this post!
2) Tweet a link to this post, and include @CrowdedEarthKit
Available on Amazon, 100% of the profits from The Global Recipe Project Cookbook will benefit not-for-profit organizations which feed people as a central part of their mission. Cooks and food bloggers from around the world have contributed to this amazing book. Over 170 recipes from 65 countries are included. Pick up a copy today, and support a worthy cause!
8″ x 10″ (20.32 x 25.4 cm) 
Black & White on Cream paper
136 pages
CEK Publishing
ISBN-13: 978-0998191607
ISBN-10: 0998191604
BISAC: Cooking / Regional & Ethnic / General

Galician-Inspired Trout in Poland

picture1210Poland’s many lakes and freshwater rivers offer robust trout fishing, a fact which is easily deduced by even a glance at Polish cuisine.  Today we are featuring a simple trout preparation inspired by PSTRĄG PO GALICYJSKU, a classic Galician style trout found in the kitchens of Jewish cooks throughout Southern Poland and Austria.

Traditional PSTRĄG PO GALICYJSKU is fried, where the recipe below is baked.  The emphasis on incorporating strong flavors of garlic and horseradish has been retained.  You will not be disappointed!

Ingredients (serves 4)

4 fresh trout fillets (brown trout or rainbow trout, both are delicious)

1 tablespoon garlic paste

salt and pepper

4 lemon slices

4 teaspoons prepared horseradish (or freshly grated horseradish, if you can find it)


Step 1) Rub trout fillets with garlic paste, then sprinkle with salt and pepper.

Step 2) Place trout fillets on a baking sheet lined with parchment paper, and bake in a 400 degree oven for 15 minutes.

Step 3) Serve each trout fillet with a slice of lemon and a dollop of horseradish.