Thursday, July 28, 2011

Smarni

Kaiserschmarrn or csaszarmorzsa is an Austro-Hungarian favorite. The name essentially means the crumbs of the emperor. A simple dessert: peasant food that happened to be an emperor's favorite.

Ingredients
100g farina
7g flour
250mL milk
80g sugar
3 eggs
0.5 tbsp vanilla sugar
0.25 tsp grated lemon zest
50g butter
jam or powdered sugar
pinch salt

Preparation
Mix the semolina with the flour and soak in the milk for 2 hours.

Separate the egg yolks and whites, beat the yolks with the sugar, lemon zest and vanilla until white and foamy. Beat the egg whites to still peaks with a pinch of salt.

Combine the semolina portion, the egg yolk mix and the whites. Melt the butter in a large teflon skilled over medium-high heat. Pour in the batter and allow to sit for 1-2 minutes.

Mix and keep mixing every once in a while until the pancake is crumbled and golden brown.

Serve immediately, topped with jam or powdered sugar.

Summer squash pasta sauce

A vegetarian pasta sauce.

Ingredients
2 yellow squash
1 zucchini
1 can of mushrooms
1/3 cup sour cream
2 cloves garlic
1 small yellow onion
1.5 tbsp vegetable oil
1 tsp paprika
2 tsp Piros Arany
1 tsp tomato paste
salt
water

Preparation
Wash the vegetables and slice the squash into ultra-thin slices. Dice the zucchini. Mince the onion and garlic.

Saute the onion in 1 tbsp vegetable oil. Meanwhile, in a large pan brown the zucchini cubes in 0.5 tbsp oil on med-high heat, stirring occasionally.

When the onions are translucent, add the garlic for 30 seconds, then the tomato paste, Piros Arany, and the paprika. Stir and cook the spices for 15-30 seconds. Don't burn the paprika!

Add the thin-sliced yellow squash and cook until done. Add the canned mushrooms and the zucchini cubes, and heat together for 2-3 minutes. Mix in the sour cream and salt to taste. Serve!

Wednesday, July 27, 2011

Fresh cabbage slaw

The lemon gives an amazing zing to this salad. Cabbage at its best.

Ingredients
1 head of cabbage
2 carrots
half a greenhouse cucumber
1 lemon
4-6 tbsp mayo
2 tsp sugar
salt
black pepper

Preparation
Core and shred the cabbage. Dice the carrots into small pieces. Slice the cucumber.

Toss with sugar, black pepper and salt to taste. Mix with mayo and the juice of one lemon. Allow to sit for one hour. Serve!

Tuesday, July 26, 2011

Cuban panini

So this is what I had in mind when making eight loaves of Cuban bread. The bread is perfect for paninis, yielding a wonderful crispy crust, with a moist, spongy inner texture.

Ingredients
0.5 lb ham
2 chicken breasts
3 cloves garlic
1 lemon
0.25 cup olive oil
1 tsp oregano
0.5 lb Swiss cheese
pickles
mustard (optional)

Preparation
Marinade the chicken in minced garlic, lemon juice and oilve oil overnight. Bake at 400C. Allow to cool completely for easy slicing.

Half a Cuban bread and spread both sides thinly with mustard. Places slices of ham and chicken on top. Cover with cheese and top with pickles.

Spray with cooking spray and grill in your panini press.

Allow to cool and serve! This must use a sweet cheese like Swiss, to compensate for the pickles. Also, I do recommend allowing the sandwich to cool before eating. It tastes so much better after it sat for 3-4 minutes.

Cuban bread

I've been dreaming about a delicious Cuban sandwich for a while now, and since I got my Cuisinart panini griddler, I could finally go for it.

Ingredients
preferment:
0.75 tsp dry yeast
1/3 cup water
1/3 cup flour

dough:
1.5 tbsp sugar
6 tsp dry yeast
6 tbsp lard
1.5 tbsp salt
6-8 cups flour
2 cups water

Preparation
Mix the preferment and allow to sit for 24 hours in the fridge. Remove and equilibrate to room temperature, along with other ingredients.

Dissolve yeast and sugar in 0.25 cup water, wait until foamy. Mix in preferment, water and lard.

Stir in flour and salt one cup at a time. When a non-sticky dough forms, pour onto a well-floured surface and knead for 8 minutes, adding more flour if necessary.

Allow to double in size in a lightly greased bowl, then cut into 8 pieces.

This should take about 45 minutes. Roll and tuck ends under to form elongated bread rolls. Brush with oil and cover with plastic foil. Allow to double for an hour.

Preheat the oven to 350F with a pan in it. Add boiling water to the pan, and place the rolls on the middle shelf, after spraying them with water. Bake for 30 minutes. Cool on a cookie rack.

Monday, July 18, 2011

Hungarian mushroom crepes

A simple vegetarian version of the Hortobagyi meat-stuffed crepes:

Ingredients
1 portion mushroom goulash
1/3 cup sour cream
6 large (20inch) salty crepes

Preparation
Mix the goulash with the sour cream.

Fill the crepes with the mushrooms and a little bit of the sauce.

Fold up, pour over sauce and bake at 400F until bubbly.

Fast food II.

I had some leftover mushroom goulash with sour cream. For a quick dinner, I used it as topping on a toasted English muffin, with peanut butter and jelly on the other half of the muffin. Some sliced organic carrots and a bottle of Magic Hat's #9 complemented the meal perfectly.

Tuesday, July 5, 2011

Pasta fazool

Pasta fazool is a hearty bean and pasta soup, more of a winter food, but it was quite satisfying in the heat of summer as well.

Ingredients
vegetable oil
4 anchovy fillets
1 tbsp tomato paste
0.25 tsp Hungarian paprika
1.5 cup beans
2 bouillon cubes
7 oz fresh baby spinach
12 oz cheese tortellini
salt
black pepper
Parmesan cheese

Preparation
Soak the beans in warm water for one hour. Begin heating on low for 2-3 hours, until cooked. Drain, rinse.

Fry anchovies in 1-2 tbsp vegetable oil. Add the tomato paste and paprika, stir and cook for ~30 seconds more. Add 1 liter of water and the bouillon cubes. Bring to a boil.

Stir in the drained beans and the pasta, cook for 10-15 minutes, until pasta is cooked. Mix in the spinach and cook just until wilted. Season with salt and black pepper.

Serve with freshly grated Parmesan cheese.

Wheat blueberry muffins

These are amazingly filling. Sadly, they are not exclusively based on whole wheat flour, but this way the taste remains perfect.

Ingredients
5 tbsp butter
1/3 cup sugar
1 egg
0.75 cup sour cream
0.25 tsp cinnamon
1 cup flour
0.5 cup wheat flour
1.5 tsp baking powder
0.25 tsp baking soda
1 cup blueberries

Preparation
Line 10 muffin cups with paper. Preheat oven to 375F. Wash blueberries, equilibrate butter to room temperature.

Whip butter with sugar until fluffy. Add egg and mix in. Add sour cream and blend in.

Sift together cinnamon, flour, baking powder, baking soda. Mix in in two portions, until just combined. Fold in blueberries. Distribute batter into 10 muffin cups.

Bake for 25-35 minutes, until tops are golden brown.

Cool in pan for 5 minutes, then move to cookie racks. Serve fresh or freeze and microwave before serving.

Monday, July 4, 2011

Chicken and bisquits

A cross between chicken dumplings and chicken pot pie. I have to say, it turned out rather well.

Ingredients
3 chicken breast halves
1 can of cream of mushroom soup
1 can of cream of chicken soup
0.25 cup sour cream
10 oz bag of frozen mixed veggies
10-15 biscuits
paprika
black pepper
salt

Preparation
Clean the chicken breasts and sprinkle with paprika, black pepper and salt. Bake covered with aluminum foil at 400F for 60 minutes, or until done.

Shred the chicken and mix with the cream soups and the sour cream. Add the juices that collected under the chicken during baking. Add water if necessary. The resulting mix should be somewhat soupy.

Pour the frozen veggies into a baking shape, distribute the chicken mixture on top.

Move to a 400F oven and bake until bubbly.

Remove from oven and press the biscuit dough into the liquid. Replace into oven and bake until biscuits are done. Serve. For a healthier version, prepare part whole wheat biscuits and reduce sodium.