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In Grandmas Kitchen (Part I)
One of my fondest childhood memories is being in the kitchen with my Hungarian grandmother. I loved watching her chopping vegetables, kneading dough, and leaning over bubbling pots in a kitchen that was always filled with wonderful aromas. I'd always help her after school-shelling peas or beans, scrubbing and peeling vegetables, and when I got older, helping to prepare dinner. My favorite was Friday dinner-we would always have some kind of savory soup followed by a noodle or sweet dish. I was always a sweet tooth and looked forward to egg noodles with eggs or jam, palacsinta (Hungarian crepes eaten with jam, cocoa, nuts or sweet cheese fillings), and, in the late summer, silvas gomboc (plum dumplings) topped with cinnamon sugar breadcrumbs.
Silvás Gomboc (Plum Dumplings)
Cook the potatoes in salted water until done.
Melt the butter in a frying pan.
Layer the dumplings and breadcrumb mixture in a heatproof casserole dish.
Sweet dishes, cakes, and cookies are a major component of Hungarian cuisine and Hungarian cooks are great at taking advantage of fresh, seasonal ingredients for their creations. Summer is a wonderful time to eat in Hungary-the abundance of fresh fruit and vegetables is amazing-gooseberries, melons, sour cherries, squash, beans, peas, tomatoes, and an abundance of fresh herbs to flavor and garnish dishes. Most Hungarians with a back yard plant fruit trees and vegetable gardens. My grandparents continued that tradition after they immigrated to Canada--we had a huge garden where we grew beans, peas, cabbage, different varieties of squash, tomatoes, carrots, parsnips, as well as essential herbs such as parsley and dill. We also had a cherry tree, pear tree, and a sour cherry tree. Sour cherries have recently become more widely available in North America-you can find fresh ones at local farmer's markets in the summer and canned/jarred varieties are available in specialty grocery stores (Trader Joe's carries a good brand). Two of my favorite recipes feature sour cherries. The first is a wonderful chilled soup that refreshes even on the hottest summer day. The second is a simple, versatile dessert for those craving something fresh and fruity after dinner or with afternoon coffee.
Meggyleves (Sour Cherry Soup)
1 medium/large-sized jar of sour cherries (also known as Morello cherries), strained.
Put the water, sugar, cinnamon, and lemon rind in a pot.
The strained sour cherry juice can be mixed with chilled mineral water is a refreshing drink.
This soup can also be made with gooseberries or apples. I have also had a tasty version of this soup made with a mixture of pears and plums and thickened with yogurt instead of sour cream.
This simple cake is a classic and can be put together in less than 30 minutes.
Sour Cherry Cake
1 medium/large sized jar of sour cherries
Preheat oven to 350F.
When the cake is cool, trim edges and cut into squares. Dust with icing sugar and serve with whipped cream if desired.
Another classic recipe is rétes (strudel). Although many Hungarians make strudel dough by hand-a long and messy process-filo pastry from the freezer section does the trick.
Almás Rétes (Apple Strudel)
1 kg grated apples (granny smith work best)
Preheat oven to 350F.
Other rétes fillings include:
Sour cherry filling (drained, jarred cherries work best)
Sweet Cheese filling
Another favorite sweet main dish my grandmother made was the Hungarian version of rice pudding, usually served with a white wine sauce. This was a Friday favorite.
Rizskoch (Rice Soufflé)
Butter/oil spray for baking dish
Preheat oven to 350F.Prepare an over proof dish by greasing with butter.Place rice and milk into a saucepan and bring to a boil.Cook over gentle heat, stirring often, until the rice is half cooked. Set the rice aside to cool slightly. Mix the butter, sugar, and egg yolks and mix into the half-cooked rice.Beat the egg whites until stiff peaks form.Fold into the rice mixture and mix well.Spread the mixture into the prepared dish and bake for about 30 minutes (or until the top is golden brown).
Borsodó (White Wine Sauce)
1 cup/250 mL white wine
In a double boiler, whisk egg whites, sugar, wine, lemon juice and rind together. Continue whisking until the mixture is heated and thickened, but do not let it boil. Serve hot or chilled over the rice soufflé.
Palacsinta (Hungarian crepes) are an indispensable dessert in Hungary, and another Friday dinner classic. These thin pancakes can be served with simple fillings (jam, cocoa, or cinnamon sugar) or more elaborate fillings such as sweet cheese or ground nuts mixed with a bit of rum and sugar. Fresh fruit or apples sautéed in butter and sugar until soft and caramelized are also a nice filling.
1 cup flour
Place the flour and salt into a bowl.Make a well in the center and add the eggs.Begin whisking and slowly add the milk, breaking up any lumps (you can also use a hand mixer to do this).Stir in the melted butter.
Heat a few tablespoons in a skillet/frying pan. Pour a ladle-full of the batter into the pan, tilting the pan to coat the entire surface.Fry until the underside is golden brown and use a spatula to flip the crepe to cook the other side.Re-oil the pan and repeat. Stack the crepes on a plate and cover with foil to keep warm. Serve with desired filling.
Ilonka Oszvald is the co-founder of Online Cooking.
Zucchini Carrot Salad
Summer is nearing and it is time to start thinking about serving succulent garden grown or farm fresh salads. This zesty Zucchini Carrot Salad recipe is certain not to disappoint you or your guests as it is an attractive meal to dish out after a hot summer's day! No cooking is involved; consider serving it with bread, if so desired.
Are You Looking for a Breathtaking Chili?
Chili cooks always want to discover that award-winning chili recipe that will be breathtaking for their family and friends and maybe even impress a few chili contest judges. Wouldn't it be exciting to UNLEASH your chili and rock your family and friends' worlds, save money and have a great time preparing it?
Rosemary flower candies (Rosemarinus officinalis)
Leave your tic-tacs at home. This medicinal plant provides delicious mouth fresheners to integrate into a balanced healing diet.
Ingredients 5-6 lbs. Whole Rockfish1 Onion1 Lemon1 LimeCilantroCorn HusksOlive OilSalt and PepperPreheat over to 375F.Make sure the fish is clean of all entrails. Slice the onion, salt and pepper it and place it in the cavity. Chop the cilantro and slice the lemon and lime and place it on top of the fish. Drizzle a bit of olive oil on top of the fish then salt and pepper the top. Cover the fish entirely in corn husks and then wrap the fish in tin foil. Place fish in a baking pan and place in the over. Bake for 30 minutes and then flip it over carefully and bake for another half hour. If the meat flakes, its ready. Serve with salsa, rice pilaf, black beans and fried plantains.
Crockpot Cooking - Advantages and Disadvantages
In my 'un-biased' opinion, the crockpot / slow cookeris one of the most convenient and easy to use appliancesin my kitchen. The time savings features of theslow cooker and the delicious dinners that haveresulted more than offset any minor drawbacks.
How to Bake Quick Bread: Apricot-Orange Nut
We love moist, fruity quick breads--and this is one of our favorites. It's nutty, flavorful, and full of wholesome ingredients. We would like to share this recipe with you and demonstrate the baking principles for wonderful quick breads.
Limes were originally grown in Asia,introduced by the Arab traders to the Iberian Peninsula and North Africa and then brought to Americas by the Spanish and Portuguese explorers. They are a great source of vitamin C and their zesty flavor refreshes the palate. On a hot day,a frozen lime cooler is a real thirst quencher.
Making Pancake Batter the Night Before (with Recipe)
Mornings are hectic. If you make your pancake batter the night before, that will save you precious minutes. Some pancake batter can be made the night before and stored in the refrigerator and some cannot. Here's how to tell the difference:
School Lunches the Frugal Way!
It seems that school starts earlier every year. So it's time to start thinking about what to put in those school lunches every morning.
Ma Po Tou Tu (Bean Curd with Chili Sauce)
Ma Po Tou Fu is Sichuan's well known characteristic dish. Tradition has it that during the Tongzhi years of Qing Dynasty, there is a small inn at the WanFu (Innumerable Blessings) bridge outside the north gate of Chengdu, Sichuan. The woman owner Chen is pretty good at cooking. She uses bean curd, tiny sliced beef, hot pepper, Chinese prickly ash, thick bean sauce and other ingredients to cook. The dish tastes hemp (a unique flavor from the Chinese prickly ash), spicy, fresh, fragrant, and it is delicious, it is extremely well received by the people around the town. At that time there was no official name for this dish. Because Chen has pockmarked face ("ma" face with "ma" happens to be the same character as the "ma" or "hemp" flavor from the Chinese prickly ash), people then started calling it "Ma Po To Fu". "Po" in this case means woman, wife. So to translate accurately it means "wife of pockmarked face Tou Fu". From then on it became well-known around the entire nation. It is now a world-renowned Chinese cuisine 100 years later. All the Sichuan restaurants must have this dish. Along with the development of Sichuan cuisine, most of the overseas Chinese restaurants (Sichuan style or not) all carry this famous dish. Not too long ago, the Japanese merchants even imitated Sichuan "Ma Po Tou Fu" and produced canned "Ma Po Tou Fu" which sell quite well around the world.
How to Easily Make Sourdough French Toast Like Cracker Barrel
I got an idea one day when I was in a Cracker Barrel restaurant eating breakfast. They had sourdough French toast and it was the best French toast I'd had, so I wanted to re-create the recipe at home.
Spinach Salad with Mango and Papaya
This is a great summer salad, leaving you refreshed even on the hottest days. For those who like to have a little protein with there salad, both grilled chicken or shrimp go well with this dish. Don't let the number of items scare you, this is a simple recipe and well worth the extra time. Great for the family or summer parties.
Ice Cream In A Baggie
Yes, it sounds dangerous and the potential for messes seems highly likely, but you'll be surprised at the good, "clean" fun you'll enjoy when you make ice cream.This recipe is enough for one person to make a dish!
Weight Loss Recipe: Fish In Orange Sauce
Lean protein is your diet is essential to weight loss and weight maintenance. Fish is an excellent source of lean protein as it is lower in fat that red meats.
Spanish Food - The Perfect Paella
Looking for a traditional Spanish recipe? Without doubt, thebest-known is going to be the prodigious paella ... that tasty,adaptable, gregarious dish famed throughout Spain and the World.
Ice Cream Cone Cupcakes
You will need:
Low-Carb Pastry Pizzazz
This delicious treat adds only 1.9 grams of carb for a Superb Roll of any size. Just add a glaze to the rolls once they are baked. While the rolls are baking, make ½ or ¼ of the below mentioned glaze. Apply the glaze thinly with a pastry brush to the tops of the hot rolls. It will set within minutes. The rolls will freeze well, even with the glaze. Thaw at room temperature or follow directions for heating in the oven.Glaze
Straight Talk from a Comfort Foodie - Moms Remedy for the Blues
As puberty crept up and I became a passive passenger on the roller coaster of hormones, there'd come days that I just couldn't shake the blues. It was a Jekyll and Hyde scenario that would haunt me for most of my fertile years. I never thought to look at the cause: my body was gearing up for a wham-bam of reproductive activity. I would only treat the symptoms, which were moodiness and the ability to bite someone's head off. My mother, Champion of Chocolate, held the key to my happiness. We were driving in her car one night, my mother in that flame red Cadillac sedan Deville, when she turned to me and said,
Party Appetizer Recipes ? So Easy And So Affordable!
These are two of my favorite party appetizer recipes that I used to prepare in parties! They are quick, easy and the ingredients are available in any store.
Grilled Scallops with Ginger-Lime Sauce
Summer time is great for barbequing, but aren't you tired of burgers and hotdogs? At your next party why not try something a little classier. This scallop recipe is so easy, but so good. If the weather doesn't cooperate, you can also pan sear the scallops without the skewer. Either way this dish will make your parties the most popular in the city. Be patient with the sauce making sure to reduce the liquid as direct or the sauce will be too thin. You can substitute shrimp and other seafood with this recipe as well. Enjoy!
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