6/24: Paraguay v New Zealand, Slovakia v Italy, Cameroon v Netherlands, Denmark v Japan

Known as the single most defining dish of Slovak cuisine, Halušky are translated as potato dumplings, but are really more of a cross between gnocchi, spätzle and polenta. Much like the Slovak culture itself, the dish blends flavors from its various borders. Though topped with just about anything, and over 30 varieties dominate menus at Slovak cafés, the most common addition is bryndza, a farmer's sheep cheese, and bacon. The combination produces the national dish of bryndzové halušky.
Preparation is nearly identical to gnocchi, but in the final stages more water is added and the dumplings are cooked into more of a polenta-like texture, particularly once the cheese is added. This makes for a very Italian but distinctly Slovak dish.
We substitute ricotta salata for the Slovak farmer's cheese, bryndza, but any Italian sheep's cheese will lend similar flavors to the dish. While the texture of ricotta is preferable, pecorino shavings could also be delicious. I'm thinking of trying this again with a peppered pecorino. One of Italy's oldest cheeses, pecorino's origins go back to the legend of a shepherd that filled his flask with sheep's milk for a long trip and the milk accidentally fermented during his travels. If you can't find either of these cheeses, or they prove to be too expensive, which they often are, try making your own ricotta.
Due to the central role of potatoes in Danish cooking (you remember the "Jeg er en heldig kartoffel!" from Stamppot of Burning Love?) and their own version of potato dumplings, we're going to consider our dish representative of Denmark as well.
In place of the bacon, we're adding a Paraguayan touch to our Halušky by topping it with a Milanesa, a bread and fried meat, not unlike the southern chicken fried steak but much improved upon it. If you find you become a fan of the Milanesa, join the club - there's even a Facebook group!
Paraguay and New Zealand are strangely alike in culinary heritage. In Paraguay, historic influences of the Guarani culture blend with European settlers and in New Zealand, the Māori indigenous influence modern cuisine and distinguish the island from the Aussies. By far the most representative of the Maori's role in cooking are the traditional hāngi preparations that involve slow roasting meats on heated stones in a covered pit. In an ideal world, we'd roast a pig in the hāngi and use that meat to prepare our Milanesa. If you dare to try it, we'd love to see the pictures!
Halušky a la Italia y Paraguay
Prepare the Halušky:
2 large potatoes
5 T flour
1 egg
3 tsp salt
Peel two large potatoes and shred finely. Add egg, flour and 1 tsp salt. Knead into a soft dough, adding flour or water if necessary.
Bring a large pot of salted water to a boil. Cut the dough into small pieces and boil until the dumplings float.
Photo: Flickr: mylifeisyummy

Prepare the Milanesa:
3 thin cuts of beef steak or veal chops
Juice of 1 lime
1 egg
2 garlic cloves, minced
2 T olive oil
2 C fresh bread crumbs
Soak the meat in lime juice, and gently pound into 1/8 in thickness. Pat dry and season with salt and pepper.
Beat egg with garlic, oil and salt. Coat the beef with the egg wash and then cover with breadcrumbs. Fry in hot oil until a golden color.
Assemble the dish: Scoop the Halušky out of the water using a slotted spoon. Stir in the ricotta and top with Milanesa.

HEY! We've seen that cuisine before! Cook the foods of today's competing countries using other recipes: try Slovakian Goulash on Sopa Paraguay and a New Zealand take on the Italian classic Zabaglione or Dances with Bublanina, our Slovakian twist on the most famous dessert from down under: the Pavlova. An unusual preparation of yuca as Cameroonian Couscous with a Japanese dipping sauce turned out to be a favorite, as did our Burning Love take on a Dutch Stamppot. As we get deeper into the tournament, it's time to bring out the leftovers, mix & match, and let the fusion menus run wild like a frenzied North Korean defense.

Prefer to eat out instead? Our Dining Guide tells you where and why.

6/20: Slovakia v Paraguay, New Zealand v Italy, Brazil v Cote d'Ivoire

Chances are, you spent the morning in the kitchen filling cupcakes to look like Little Debbie snack cakes because they are your dad's favorite treat and then went fishing in the afternoon. No? Regardless, HAPPY FATHER'S DAY and a legit excuse to miss a day of World Cup Food Challenge cooking unless your father is from one of today's competing countries. Luckily, where I'm from in New Mexico, we make a dish very similar to today's Paraguayan recipe (with the addition of locally grown green chile) and tend to grill a la Brazil on special occasions like Father's Day. If that is not for you, we hope you can incorporate a few of today's select recipes or restaurants into your celebration.

Slovakia v Paraguay

One of only two landlocked countries in S. America, Paraguay is called the "Corazón de América." Bordered by Argentina, Brazil and Bolivia, Paraguay's cuisine reflects this deep cultural fusion and is unusual in South American for its lack of seafood. Milanesas and empanadas from Argentina are popular, as well as guarana sodas from Brazil. Dishes such as sopa paraguay and chipa set Paraguayan cuisine apart. As Paraguayans tend to skip breakfast, snack vendors line the streets selling versions of chipa for "merienda." Usually crescent shaped but nothing like a croissant, chipa is made from cornmeal, yucca and cheese or it can be served filled with shredded beef in the form of chipa so'o.

We plan to make chipa later on in the games but have included a recipe for Sopa Paraguay, the country's most well-known dish, for today. The Sopa is typically served with soups or stews and we felt it would make a hearty pairing with Slovak Goulash.

Sopa Paraguay

1 large onion, chopped

1 C queso fresco

1 C mild cheddar, grated

2 C cornmeal

2 C corn kernels

1 tsp salt

1 C milk

6 eggs, separated

Oven: 400F. 
Sauté the onions in oil until golden. Whisk together the cheeses, cornmeal, corn, salt, milk and yolks. Add the onions.

Whip the whites until soft peaks and fold them into the batter.

Pour the batter into a greased 10x13 in pan and bake ~40 min. until set.

Slovak Goulash

1 lb of beef or pork, diced

4 potatoes, diced

1 onion, diced

1 T Hungarian paprika

2 carrots, diced

In a large pot, sauté the onions until golden. Add the paprika and simmer a minute until fragrant. Add the meat and brown. Season with salt and pepper. Add the carrots, cover with water and simmer 15 min. Add the potatoes, salt and pepper to taste, cover with water and simmer ~35 min. until potatoes are soft.

Italy v New Zealand

Dessert represents Italy today with a simple yet decadent traditional Zabaglione, a custard that must be mastered as a basic of Italian cooking. We're tossing in New Zealand into the dessert with a kiwi sauce, as Zabaglione is typically accompanied by a coulis or fresh fruits.

If you were an undying fan of our Pavlova and would like to stick with New Zealand for dessert, try the recipe for traditional Anzac biscuits our friend posted over at EmuisEmo.

Kiwi Zabaglione

1 C cream, whipped to stiff peaks and chilled

1/4 C sugar

1/4 C vin santo or marsala

1 T aged balsamic

3 kiwis, peeled and sliced

1 T fresh lime juice

1 T honey

Sprig of fresh mint

Whisk the yolks with sugar, wine and balsamic over a saucepan of simmering water. Whisk vigorously until thick and foamy. Remove from heat and whisk until completely cool (an ice bath helps if your arms tire). Gently fold the whipped cream into the custard and chill ~20 min.

While the Zabaglione chills, prepare the sauce by covering the kiwis with juice, honey and mint. To serve, place the kiwis at the bottom of a martini glass and spoon the Zabaglione over them. Photo: www.chefspencil.com

See our recipes from last week's Brazil and Cote d'Ivoire games.

Prefer to eat out instead? Our Dining Guide tells you where and why.