Croatia (Europe) 14 March 2025

Croatia is located in the continent of Europe. It has Hungary to the north, Serbia and Romania to the east, Bosnia and Herzegovina, Serbia and Montenegro to the southeast, Italy to the south and west, Slovenia, Switzerland, Germany and Austria to the northwest.

The capital is Zagreb.

The official language is Croatian.

The climate has two main climatic zones. The Pannonian and para-Pannonian plains and the mountain regions. They have warm summers and cold winters. The central mountain regions have slightly cooler summers and cold winters.

The staple foods are pork, lamb, beef, fish, turkey, tuna, squid, mussels, pasta, soups, stewed veggies, flat breads, cheese, pastries and so much more (https://en.wikipedia.org/wiki/Croatian_cuisine).

https://www.britannica.com/place/Croatia

BLACK SQUID INK RISOTTO WITH SEARED SCALLOPS (https://thatovenfeelin.com/black-squid-ink-risotto-with-seared-scallops/):

For the Risotto:

• 2 TBSP butter
• 2 TBSP olive oil
• 1 medium shallot, diced
• 3 garlic cloves, minced
• 1 C arborio rice
• 1/3 C dry white wine
• 1 tsp squid ink, or more for a richer color
• 3 C seafood stock or vegetable stock
• Salt and pepper, to taste

1. In a medium saucepan, bring the seafood stock to a simmer over medium-high heat, then reduce the heat to low to keep warm.
2. Heat the butter and olive oil over medium-high heat in a Dutch oven or large saute pan.
3. Add the chopped shallot and garlic and saute for 1 to 2 minutes.
4. Add the arborio rice to the pan and stir to coat with butter (add more butter if every grain is not coated).
5. Cook the rice until it becomes translucent with an opaque center, for about 2 minutes.
6. Deglaze the pan with white wine.
7. Allow the wine to simmer until it has completely reduced.
8. Stir in 1 tsp of squid ink.
9. Ladle about ½ cup to 1 cup of the hot seafood stock into the saucepan at a time, allowing the rice to completely absorb the liquid before adding another ladle.
10. Stir almost constantly.
11. After about 15 minutes, start tasting the rice for doneness.
12. The rice should be served al dente – with just a little bit of bite.
13. When the rice is almost done, add additional squid ink for a richer color, if desired.
14. Salt and pepper to taste and serve with seared scallops.

For the Scallops:

• 1-1/2 lbs. sea scallops, thoroughly rinsed and dried
• 2 tsp unsalted butter
• 2 tsp olive oil
• Salt and pepper, to taste
• Fried sage leaves for garnish, optional

1. Start preparing the scallops about 5 minutes before the risotto is done cooking.
2. Add the butter and oil to a saute pan over high heat.
3. Season the scallops with salt and pepper, to taste.
4. Once the butter mixture begins to smoke, gently add the scallops, making sure there is ample room between the scallops (cook the scallops in batches if necessary.
5. Sear each scallop for about 1-1/2 minutes per side, or until the scallops have developed a golden-brown crust but remain translucent in the center.
6. Serve immediately with about 1 cup of squid ink risotto.

This was soooo delicious!!! The overall flavor of the Risotto and the seared scallops really complimented each other!!

CROATIAN ARUGULA NECTARINE SUMMER SALAD (https://seloolive.com/blogs/selo-olive-oil-recipes/arugula-nectarine-summer-salad-selo-olive-oil-recipes?srsltid=AfmBOooeaKegXbbHofx3eFH9Hv7dobZlyR6uGJE8HwykYv5hiv-DRmF_):

• 1 C arugula
• 1 C nectarines, sliced
• 1 C white grapes, pitted and sliced
• 1 C Pelini mozzarella balled, whole
• 1 C cherry tomatoes, sliced
• 1 C red onions, julienned
• 2 TBSP Selo extra virgin olive oil
• 1 TBSP honey
• A drizzle Mediterranean seasoning mix (or dried oregano)

1. Arrange the salad greens, nectarines, and pelinis in a large bowl.
2. Add all of the ingredients for the honey dressing to a blender or food processor and blend until smooth.
3. Toss the ingredients together with desired amount of dressing.
4. Serve with an additional drizzle of honey, olive oil and /or balsamic glaze, to taste.

I could not find any really good nectarines, so substituted mangoes. Still a great flavor!!

ŠTRUDLU S VIŠNJAMA (Croatian Sour Cherry Strudel) (https://www.thespruceeats.com/croatian-sour-cherry-strudel-recipe-1135869):

For the Strudel Dough:

• ½ C lukewarm water
• ½ tsp vinegar
• ¾ tsp salt
• 2 C all-purpose flour, plus more for surface
• 1 TBSP cold unsalted butter

1. In a small bowl, mix ½ cup lukewarm, ½ tsp vinegar and ¾ tsp salt.
2. Place 2 cups of all-purpose flour in a large bowl and cut in 1 TBSP cold butter in as for pie dough.
3. Add water mixture and stir by hand for about 5 minutes or until the dough becomes smooth.
4. Transfer the dough to a lightly floured surface and knead for about 5 minutes, adding as little extra flour as possible.
5. Cover with plastic wrap and let rest for 30 minutes.

For the Cherry Strudel Filling:

• 8 C sour cherries, stemmed and pitted
• 2 tsp grated lemon zest, optional
• 1-1/2 to 2 C sugar, or to taste
• Melted butter
• ¾ C ground walnuts
• Confectioners’ sugar, for garnish

1. Combine 8 cups washed, stemmed and pitted sour cherries, 2 tsp lemon zest, if using, and 1-1/2 to 2 cups sugar in a large bowl. Set aside.

Stretch the dough:

1. Cover a large table with a clean cotton tablecloth (it will become stained from the fat in the dough, so use an old tablecloth).
2. Sprinkle the cloth generously with flour.
3. Place the dough in the center of the cloth and brush with melted butter.
4. Roll the dough to a 1/8-inch thickness.
5. Begin stretching the dough either over the backs of your hands or palm-side up, whichever works best for you.
6. Work quickly, continually lifting the dough and stretching it by pulling your hands apart until it is almost paper thin and drapes over the sides of the table.
7. Using kitchen shears, trim off the thicker outer edges of the strudel dough.

Fill and Bake the Strudel:

1. Place rack in the middle of the oven and heat to 400F.
2. Brush the stretched dough liberally with melted butter.
3. Place the cherry filling along one long edge in a 3-inch-wide strip, 2-inches from the edges.
4. Sprinkle ground walnuts over the filling.
5. Use the tablecloth to roll the strudel away from you, jellyroll fashion, until it is completely rolled.
6. Brush the top of the strudel with melted butter.
7. Cut into sections that will fit your baking sheets and tuck in the ends of the strudel.
8. Place parchment on baking sheets and transfer strudel sections to them, seam-side down.
9. Bake 10 minutes, reduce heat to 375 F and bake 20 to 25 minutes more or until strudel is crisp and golden.
10. Remove from the oven cool slightly and then cut on a angle into slices.
11. Dust with confectioners’ sugar.
12. You may also cool completely to make the slicing easier and then rewarm in a microwave.
13. Dust confectioners’ sugar and serve as is or with a dollop of whipped cream or scoop of ice cream.

This was such a great dessert for this meal!!!

Here was my overall meal! Very filling, yet light and delicious!!!