Many of my friends know well that Prague has become a home after from home for me. Since 2017, I have spent about two months a year there, and Czechia's delicious food is truly just the tip of the iceberg when it comes to why I am so smitten.

While there are clearly pronounced differences in Czech architecture, day-to-day culture and, of course, its cuisine when compared to Canada, the country's ingredient accessibility and penchant for seasonal cooking feels very akin to that of the Canadian Prairies.

 

 

 

 

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A post shared by PRASÁTKO (@prasatkopopup)

Recently, I decided to launch a Czech-inspired pop-up to help showcase the food and drink I love in Czechia to folks here in Canada. Aptly named PRASÁTKO ("piggy", which is my Prague-dwelling best friend's nickname for me.), my Czech-inspired pop-up offers up fun Czech food and drink with subtle Prairie twists.

This recipe for Czech-style pickled camembert is a great example of what I serve during one of my PRASÁTKO pop-ups, and is very comparable to a dish you'll find on most pub and traditional restaurant menus in Prague. Though it's often called "pickled", it's truly just just a cheese that's been marinated in oil and aromatics...and I add in a few pickles too, naturally.

One thing I find particularly interesting in Czech cuisine is their regular use of sunflower oil. It's much less often—in terms of day-to-day use—in Canada, but you'll find plenty of sunflower seed producers in across the Prairies. The sunflower oil I'm using in this recipe is pressed by Quebec's Maison Orphée. The colour and flavour of this organic and unrefined oil is unparelleled, so opt for it if you can.

You'll be surprised just how easy this dish is to make and, as long as you've got enough patience to wait a week, just how delicious it is.

Na zdraví!