Mit - Index

Mit - UVK_Sinfo_2008_05_št.10 - Index

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one kilometre further on, on the right, just at the corner, the
visitor is welcomed by an old house with the sign Zgornji Kirn.
This is surely the only house in the village which does not have
a popular name − this is the name which is always completely
different from the real surname of the owner and is familiar
only to the local people - Kirn people came to this place „too
recently“, which is somewhere between the First and the Second
World War, when the house was bought by Janez’s grandfather.
Majda came through marriage from Bistra, where is the famous
technical museum. And soon, with the help of her mother-in-law,
books and her own talent, she became privy to a number of
culinary secrets. But she still prefers her kitchen to public, and it
is impossible to get her in front of a camera. So „public relations“
are the domain of Janez, of whom we took a photograph with a
basket of fresh mushrooms − boletus and chanterelles. He knows
every bush in the surroundings of the nearby health resort in
Rakitna; he had good eyes for mushrooms even in his younger
years. He says that he also likes to clean the mushrooms since
„only the one who searched for and found a mushroom cleans it
with respect, so that no part comes to waste; at the end I wipe it
with a moist cloth, and they look like new.“
In the meanwhile, Majda prepares lasagne with spinach and
Parmesan, just like that, without any special effort („It must
contain just the right quantity of beshamel sauce. And do not
keep it in the oven for less than three quarters of an hour.“);
she takes from the oven a juicy ham, baked in the company of
carrots, potatoes, and onions, and she, in an instant, fills the
plates with the famous stuffed breast of veal. The secret of the
juicy stuffing is in the bread, baked just right on the butter, and
chopped onions, to which Majda adds eggs, parsley, and boiled
milk. She wraps the stuffing firmly in the meat and covers it with
the transparent foil. Just before the end, after three hours of
roasting, she removes the foil and leaves it to get a delicious
crust. The kid-goat is also already fried in its breadcrumb „shirt“.
The guests have already eaten their soups − mushroom with
potatoes and carrots, vegetable; but, of course, mostly beef, with
home-made noodles, since this is Slovenia. Many guests order
lamb, and recently, say the Kirns, in particular, foal prepared on
roket, grilled, or in sauce. And which is the famous dish of the
masters? Janez prefers meat and meat once again, and he has a
reputation for a good eater; Majda prefers „žganci” of buckwheat
sinfo 10 36
slovenian apricot „štrudl“ strudel.
with cracklings, and veal stew, sour turnip and sauerkraut, „riËet“
(barley porridge), and macaroni. They say that young people do
not eat old Slovenian food any more, such as „žganci“, black
pudding, sauerkraut and turnip, since it is modern to eat salads
and grilled vegetables. And, while we philosophise, the apricot
dumplings and apricot strudel, still warm, rapidly disappear from
our plates…
lasagne with spinach and Parmesan.
stuffed breast of veal.