William Penn Life, 2012 (47. évfolyam, 1-12. szám)

2012-01-01 / 1. szám

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Beef Stock

2 pounds shin or beef bones 2 pounds marrow bones OR I large beef knuckle

1 leek, trimmed and washed

2 carrots, peeled and cut into I-inch

lengths

4 celery stalks, rough chopped 8 sprigs parsley

2 teaspoons chopped fresh thyme I large onion, rough chopped

3 cloves peeled garlic I bay leaf

4 whole cloves

8 black peppercorns

Place the beef bones in a stockpot and add 4 quarts cold water. Bring stock to a simmer over medium heat, skimming foam and scum from the surface as it rises. When the scum has almost stopped, add the vegetables, herbs and seasonings, then return stock to a simmer. Partially cover the pot and reduce the heat to low and keep simmering 4 to 5 hours or until you like the taste. Strain the stock through a fine mesh sieve into a large container that will fit in your refrigerator. Let stock cool at room temperature, then refrigerate when completely cool.

Chicken Stock

3 pounds bony chicken parts, like wings,

backs and necks

1 yellow onion, rough chopped

2 stalks celery, rough chopped 12 black peppercorns

2 carrots, peeled and cut into I-inch

pieces

4 sprigs of parsley I bay leaf

I tablespoon fresh chopped thyme Salt

Wash the chicken parts and drain well. Place in a stockpot with all remaining ingredients—except the salt—and add

3 quarts cold water. Cover the pot and bring to a boil over medium heat. Reduce heat and simmer stock partially covered 2 to 3 hours, skimming foam and scum from the surface. When stock is done and you’re satisfied with the flavor, add some salt to your liking and strain the stock into a large container that will fit in your refrigerator. Let the

Photo © Kabvision/Dreams time.com

Gulyásleves

stock cool to room temperature and refrigerate when completely cool. Use in your favorite recipe.

Vegetable Stock

1 tablespoon olive oil

4 large onions, quartered

2 large carrots, cut into 2-inch pieces 8 garlic cloves, peeled

2 large leeks, washed and trimmed I sprig thyme

I sprig rosemary I bay leaf

6 whole black peppercorns I whole clove

3 quarts cold water

Preheat oven to 400°F. In a large bowl, toss the oil with onions, carrots, garlic and leeks, then arrange them in a roasting pan. Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.

In a large saucepan or stock pot, combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for I hour or until the broth is reduced to about 8 cups. Strain using a fine mesh sieve into a container that will fit into your refrigerator. Cool to room temperature then refrigerate until ready to use.

Gulyásleves

1 Zi pounds beef flank

2 tablespoons lard

I large onion, diced medium I tablespoon paprika

1 red pepper, diced medium

2 large carrots, diced medium

1 tablespoon chopped parsley

2 stalks celery, diced small

1 large fresh tomato, seeded and diced

medium

4 potatoes, diced medium Salt and pepper to taste

2 quarts beef stock

Cut the meat into small cubes. Sauté the onions in lard, then add the paprika and stir well. Add the meat, salt, pepper, tomato and I pint of beef stock. Slowly cook for I hour, simmering the meat. Add all the vegetables except the potatoes. Add another pint of beef stock and cook slowly for another hour. Add the potatoes and cook 15 minutes longer. Add another pint of beef stock, bring to a boil and cook for 10 minutes. Serve hot to your guests with a crusty rye bread.

Hungarian Turkey Soup

3 pounds turkey meat, sliced or diced 3 large carrots, sliced into coins

2 cups green peas 2 stalks celery, diced small

1 small onion diced

One 10-12 ounce bag of Csiga noodles A cup vegetable oil Salt and pepper to taste

2 tablespoons fresh chopped parsley I teaspoon fresh chopped garlic Hungarian sweet paprika for garnish

In a 5-quart saucepan, combine vegetable oil, celery and onion and sauté until golden brown. Add two quarts chicken stock and bring to a boil. Reduce to a simmer for 10 minutes, then add the turkey, peas, carrots, parsley and noodles. Simmer another 10 minutes until the noodles are cooked. Serve hot with a sprinkle of paprika as garnish.

TRIVIA ANSWER: According to historians, as far back as 8000 B.C., cultivated grains were boiled in pottery containers, producing a gruel or thick, pasty soup on the Asian continent.

William Penn Life ° January 2012 0 9