Friday, December 28, 2012
This one is insipred by chef John. A delicious pizza that I will be making egg-free in the future.
1 portion pizza dough
3 tbsp pizza sauce
4 oz fontina cheese
4 oz Courico Portuguese sausage
2 oz Parmesan
red pepper flakes
Stretch the pizza dough into a 12-inch pizza shape sprinkled with corn meal. Brush dough with olive oil. Sprinkle with red pepper flakes and oregano.
Distribute the tomato sauce on top. Sprinkle most of the grated fontina on top. Add the sausages to form four circles. Sprinkle the remaining fontina on top of the sausage slices.
Place pizza into preheated 475F oven. Crack the eggs into four ramekins. After the pizza baked for 12 minutes, add the four eggs into the center of each sausage circle. Sprinkle with Parmesan and black pepper. Bake until egg whites are just set (about 5-6 minutes).
Serve topped with arugula drizzled with olive oil and balsamic. Delicious!
This was very delicious. The new year is coming up and I'm planning on becoming a weekday-vegetarian for a few months in the spring. The idea is to lose some weight and eat healthy. We will see how it goes. Firstly I will need to create a "vegetarian" label on this site. That will be helpful.
1 cup barley
28 oz diced tomatoes
1 red bell pepper
1 large yellow onion
1 clove garlic
10 oz mushrooms
3 stalks celery
0.25 tsp cayenne
0.25 tsp paprika
2 cups broth
1 tbsp olive oil
Brown the sliced mushrooms. Dice the onions and pepper, slice the carrots and the celery. Mince the garlic.
Boil the barley in salty water until just tender. Drain.
Add the onion to the mushrooms and cook for 5 minutes. Add the celery and pepper and cook for another 5 minutes. Add the minced garlic, cayenne and paprika and cook for 60 seconds.
Add the diced tomatoes with the juice, also the carrots. Pour in the broth. Simmer until carrots are slightly tender. Add the cooked barley.
Simmer for 5 minutes. Adjust heat, sweetness, salt and serve!
I've never built a gingerbread house. It's not something people did in Hungary. Nowadays many people do, just as they celebrate Halloween and mix Saint Nicholas into Christmas somehow.
The first few times I encountered ginger bread, I did not regret missing out on this holiday tradition at all. The cookies were rock hard and dry. Finally, I came across this recipe in my high school (traded it with a professor for a traditional Hungarian recipe). These gingerbread cookies are deliciously soft, even two days after baking. There were none left on the third day, so I do not have any datapoints to plot there :-)
0.5 cup lard
0.5 cup sugar
1 small egg
0.5 cup molasses
0.5 tbsp vinegar
2.5 cups sifted flour
0.75 tsp baking soda
0.25 tsp salt
2 tsp ground ginger
0.5 tsp cinnamon
0.5 tsp cloves
Cream lard and sugar. Beat in the egg, molasses and vinegar.
Sift together the dry ingredients and blend into creamed mixture.
Chill for three hours covered tightly in foil.
Roll dough on a lightly floured surface until 0.25-cm-thick. Cut into shapes and bake on parchment paper in a 375F preheated oven for 5-6 minutes. Do not overcook.
Cool on sheet pan briefly before transferring to a cookie rack. Makes about 30 pieces.
Wednesday, December 26, 2012
I've never been one for the cookies in the US. I admit, some of them taste very good (snickerdoodles come to mind), they are generally too sugary and buttery. This light and airy cookie with a hint of lemon and a slight sweet taste prevails in our household. Luckily, it was also found to be popular with others. Super-easy to prepare. Maybe its only disadvantage is that it is best fresh...though there is never any left to store.
1/3 cup sugar
0.5 tsp vanilla extract
0.5 tsp grated fresh lemon peel
0.5 cup flour
0.25 tsp baking powder
5 tbsp butter
Preheat oven to 375F, butter and flour madeleine shape (12 cookies).
Melt butter and allow to equilibrate back to room temperature.
Using electric mixer, beat the eggs and the sugar until white and frothy (about 5 minutes). Add the vanilla and lemon peel. Mix a small pinch of salt and the baking powder with the flour. Add to the egg mix.
Pour in butter slowly while mixing. Spoon into madeleine shapes, about one tbsp for each cookie.
Bake for about 10 minutes, until edges are just golden brown. Do not brown tops.
Tuesday, December 25, 2012
Also called "adobe chicken" :-)
This was a new flavor for me. It worked out very well and I would love to repeat it in the future. The sauce made rice taste unbelievably amazing.
4 chicken thighs
1 tbsp vegetable oil
1 large onion
7 cloves garlic
0.75 cup rice vinegar
0.25 cup brown sugar
1/3-0.5 cup soy sauce
1 cup chicken broth
2 tsp sambal chili sauce
4 bay leaves
Slice the onions, mince the garlic.
Season thighs with salt and black pepper. Brown the chicken in the vegetable oil. Set aside on a plate.
Add the slice onion and salt lightly. Cook on medium until it turns translucent. Add the chopped garlic and cook briefly, do not brown!
Add the rice vinegar, sugar, soy sauce, sambal, broth and bay leaves.
Monday, December 24, 2012
In any case, this recipe contains the remedy for the parchment paper problem.
300 mL milk
50 g corn starch
400 g sweetened condensed milk
200 mL heavy cream
150 g coconut flakes
4 oz chocolate
1/3 cup heavy cream
0.25 tsp rum flavor
Preheat the oven to 400F.
In a bowl whisk the starch to the milk. Add the condensed milk, the eggs, cream and the coconut. Mix well.
Line an 11-inch spring-form pan with parchment paper, pinching it into the sides and cutting the sheet around the outside. Coat with two layers of aluminum foil, to ensure that it is water proof. Set the baking shape into a large glass pan.
Pour in cake batter into the sprin-form pan. Fill up the outer pan with water, to about one inch. Make sure the water layer does not go above the aluminum foil.
Bake in the oven for one hour, or until set. Cool on a rack and remove the side of the pan only when cold. Flip onto a serving platter.
Dice the chocolate and add the heavy cream. Bring to a boil in the microwave, allow to sit then stir. Add the rum extract. Coat the cake. Chill overnight and serve.
Sunday, December 23, 2012
2 medium russet potatoes
1 tbsp clarified butter
Peel and shred the potatoes on the medium shredder. Soak in cold water. Rinse twice.
Squeeze out and dry on a paper towel.
10 oz smoked trout
8 oz cream cheese
1 small onion
2 tbsp capers
Mince the onion. Add everything to a bowl. Blend with a handheld mixer. Serve on toast.
Sunday, December 16, 2012
This was an experiment. It failed for multiple reasons, but half of the product was eaten nevertheless. Eaten with great gusto, I should add.
I've been craving pumpkin ravioli for a while now, and no good came of it. The frozen versions I tried were overly salt (really, I could not taste anything but salt). So I finally resorted to making my own. I also had this nifty ravioli press on hand...which ended up being the major cause of failure. Apparently, I was supposed to have the common sense of flouring it liberally (which I did not do). Consequently, everything stayed stuck in the shape. Well, that portion went in the garbage.
The next round I did by hand and with a pizza cutter. They turned out much better. I think next time I may brown the ravioli in some butter in a skillet before adding the sauce.
0.5 cup pumpkin puree
3 tbsp grated parmesan
1 packet vanilla sugar
0.25 tsp almond extract
0.5 tsp pumpkin pie spice
0.5 cup heavy cream
3 tbsp butter
0.25 cup almond paste
2 tbsp sugar
Mix the flour with sufficient salt to ensure the sough is not 'flat'. Add the egg and enough water to bring to a soft, elastic dough. Knead until smooth, allow to rest for 15 minutes, covered.
Bring a large pot of water to a boil. Roll out half of the dough to be 1-mm-thick, on a well-floured surface. Spoon half-tablespoon portions onto the dough, about an inch apart. Cover with other sheet of dough. Press together around mounds of filling.
Cut up using a pizza cutter. Boil until cooked, about 4-5 minutes. Remove into your choice of sauce. Serve immediately.
750 g flour
1 egg + egg wash
5 medium Russet potatoes
125 g butter
0.5 cup milk
2 tsp yeast
2 tbsp water
0.5 tsp sugar
1.5 tsp salt
1/3 cup sour cream
Peel and cook the potatoes in salty water. Press through a potato ricer.
Add the warm milk and the room-temperature sour cream. Knead until supple dough forms.
Roll out on a well-floured surface to 1-inch thick. Criss-cross the top with a knife. Cut circles with a 2-inch cookie cutter. Place onto baking sheet. Brush with egg wash and allow to rise for 40 minutes. If desired, sprinkle with grated Parmesan.
Bake in a preheated 400F oven until light brown. Cool on a cookie rack.
Sunday, December 2, 2012
I've gotten addicted to veggie wraps. The ones with hummus (a good, creamy type), quick-pickled veggies, shredded carrots and all things fresh :-) To change up my wrap-diet, I picked up some roast beef, as I had just the kind of cheese at home for a delicious roast beef wrap.
4 oz Boursin cheese
4 oz roast beef
Distribute the cheese onto the two wraps, spread onto the lower third of each wrap. Layer the thin-sliced roast beef on top.
Wash the veggies and cut the cucumbers and tomatoes, distribute on top. Add onion slices and some jalapeno slices. Salt lightly. Wrap up and serve.
2 tbsp minced yellow onion
0.25 tsp black pepper
0.25 tsp salt
4 tbsp balsamic vinegar
1 tbsp maple syrup
2.5 tbsp extra virgin olive oil
Add everything to a jar. Shake well and drizzle on your salad. Yum!