William Penn Life, 2011 (46. évfolyam, 1-12. szám)

2011-05-01 / 5. szám

■fhe Ytmpmv) Kitcheß«

Gulyásleves

(Goulash Soup)

2 pounds beef flank 2 tablespoons lard I large sweet onion I tablespoon Hungarian Paprika

1 red pepper, diced small

2 large carrots cut into coins

1 tablespoon chopped parsley

2 stalks celery, diced small

1 large tomato, diced small

4 medium potatoes, diced medium Salt & white pepper to taste

2 quarts water

Cut the meat into 3/4-inch cubes. Sauté the onions in lard; add paprika and stir well. Add the meat, salt, pepper, tomato and one pint of water. Slowly cook for one hour, simmering the meat. When the meat is almost tender, add all the diced veggies except the potatoes. Add another pint of water and cook slowly for another hour. Add the potatoes and cook for another 15 minutes. Add another pint of cold water. Bring to a boil, cooking for another 10 minutes. Serve hot as a main entrée with a crusty rye bread.

Tarhonya

(Dry, Grated Noodles)

2 whole eggs 2 tablespoons water I small onion, minced I egg yolk

I Vi cups all-purpose flour

Combine the eggs and water in a mixing bowl. Add flour to make dough. Knead on a lightly floured surface until smooth. Grate onto a clean lint free towel using a kitchen box grater. Let stand 3 hours. To dry the Tarhonya quicker, separate the pieces when grating.

TO COOK; Fry onion in lard, shortening or butter until brown. Add Tarhonya and brown. You may add chicken or beef broth to moisten. Cover and simmer until tender. Add more broth as needed.

24 Hour Pickles

2 quarts spring water I cup white vinegar Vi cup canning salt

Va cup sugar 4 ounces fresh dill 7 cloves garlic, split 18 pickling cukes, cut into chips or lengthwise

In a saucepan combine the spring water, white vinegar, canning salt and sugar; boil, then cool down. In the bottom of a gallon glass or plastic jar, place some of the dill and half of the garlic cloves. Add the sliced cucumbers to the jar, packing as much as you can into the jar without crushing. Put the remaining garlic and dill on top of the pickles. Pour the cooled vinegar water into the jar, put on the lid, and refrigerate for 24 hours. An excellent addition to any Hungarian meal.

Baguette

6 cups water at room temperature

3 tablespoons active dry yeast 14 cups all-purpose, unbleached

white flour

4 tablespoons sea salt

24 ounces smoked bacon, diced small

In a small bowl, combine the water and the yeast, stirring well to dissolve the yeast. Set aside for five minutes. Combine the flour and salt in a large mixing bowl and stir briefly, and then pour in the yeast mixture in a thin stream, stirring as you pour. Mix slowly for 15 minutes, using either an electric mixer equipped with a dough hook or your hands. If hand-kneading, transfer the dough to a floured surface when it holds together in a single mass. When the dough is smooth, supple and elastic,

form into a ball and center in a clean bowl that has been lightly greased.

Cover with plastic film and let rise until double in size, which should take about one hour.

Add the diced bacon to the punched down dough and knead for five minutes. Let the dough set for another 30 minutes to set the bacon into the dough.

Divide the dough into six equal parts. Knead each piece thoroughly on a lightly floured surface, squashing it flat with the heel of your hand repeatedly for about two minutes to squeeze out all the built-up gases. Form each piece by pressing into a rectangle 9” x 5” pan. Dough should resemble a thick stubby hot dog roll. Do this four times for each piece, then shape the baguettes into a 14” x 2” form. Place with seam side down when putting into baguette pans. Let rise for 45 minutes.

Preheat the oven to 450 degrees. Place a pan of hot water on the floor of the oven to keep bread moist when baking. Bake the loaves for 15 minutes, then turn down the oven to 400 degrees and bake for additional I I minutes. If bread is still white, continue baking, checking every five minutes until the crust is golden brown.

Cool and serve within three hours or cool and freeze until ready to use.

Liptauer Spread

4 ounces cream cheese 4 ounces feta cheese Vi cup unsalted butter 3 tablespoons sour cream Vi teaspoon anchovy paste I teaspoon capers

In a mixing bowl, blend all the above ingredients thoroughly. Then add the following in order:

1 tablespoon Dijon mustard

Vi tablespoon finely minced sweet onion Vi tablespoon finely minced garlic

2 tablespoons Hungarian Paprika Vi teaspoon caraway seeds

Salt & white pepper to taste

Blend thoroughly and put into a crock or mound on a dish. Chill and serve cold on your freshly-made baguettes.

TRIVIA ANSWER: Liptauer is a soft sheep’s milk cheese named for the province in Hungary where it originated, Liptau or Lipto. The cheese has very little favor, so it is commonly seasoned with herbs, garlic, onions and paprika (which turns it red). Other frequently used favorings include anchovies, capers, mustard, and caraway seeds.

12 0 May 2011 0 William Penn Life