The Eighth Tribe, 1978 (5. évfolyam, 1-12. szám)
1978-04-01 / 4. szám
April, 1978 THE EIGHTH TRIBE Page 7 Tökfőzelék (Zucchini with Cream) Peel and trim 2 pounds zucchini, cut it lengthwise into 14-inch-thick strips, and in a bowl toss the strips with 2 tablespoons each of vinegar and lemon juice and 1 teaspoon salt. Let the strips marinate for 15 minutes and drain them in a colander, pressing them lightly. In a skillet cook the zucchini in 2 tablespoons butter, covered, over moderately low heat, tossing it occasionally, for 10 minutes. In a saucepan combine 2 tablespoons each of butter and flour and cook the roux over low heat, stirring, for 3 minutes. Remove the pan from the heat. Stir in 1 teaspoon sweet Hungarian paprika, add Vz cup scalded light cream in a stream, stirring, and blend the mixture until it is thickened and smooth. Cook the mixture over moderately low heat, stirring, for 3 minutes. Stir in Vz cup sour cream, pour the sauce over the zucchini, and toss the mixture lightly. Bring the mixture to a boil over moderate heat, cook it for 2 minutes, and stir in 2 tablespoons snipped dill. Season the dish with salt to taste. Serves 6. Baked Whitefish with Potatoes Have the fishmonger clean and remove the backbones from two 2-pound whitefish. Sprinkle the fish with salt and pepper and make 5 diagonal slits in one side of each fish. In a small bowl combine Vz stick plus 1 tablespoon (5 tablespoons) butter, softened, with 1 tablespoon each of minced scallion and snipped dill and fill each slit with some of the mixture. In a small saucepan melt % stick (6 tablespoons) butter. Spread 4 large potatoes, peeled and thinly sliced, in a buttered baking dish just large enough to hold the fish in one layer, brush them with half the butter, and sprinkle them with salt and paprika. Top the potatoes with 1 Spanish onion, sliced, and brush the onion with the remaining butter. Dredge the fish in Vz cup flour mixed with 2 teaspoons sweet Hungarian paprika and Vs teaspoon thyme, arrange it over the onion, and bake the dish in a preheated very hot oven (450° F.), basting the fish with heavy cream, for 10 minutes. Reduce the heat to moderate (350° F.) and bake the dish, basting the fish frequently with heavy cream and using % cup cream in all, for 30 minutes more, or until the fish flakes easily when tested with a fork and the potatoes are soft. Transfer the fish to a heated platter, arrange the potatoes and onions around it, and sprinkle the dish with minced parsley. Serves 6. Transylvanian Chicken Stew Pat dry with paper towels two 3- pound chickens, cut into serving pieces. In a saucepan sauté 6 slices of bacon, cut into 1-inch pieces, until they are lightly browned, add 1 large Spanish onion, sliced, and cook the mixture over moderately high heat until the onion is softened. Stir in 1 tablespoon sweet Hungarian paprika, add the chicken, and spoon the bacon mixture over it. Sprinkle the chicken with salt and pepper and cook the mixture, covered, stirring occasionally and adding Vz cup chicken broth or water, a little at a time, to keep the chicken moist, for 45 minutes. Add Vz pound smoked Hungarian sausage (available at Hungarian food shops) or kielbasa, thinly sliced, and cook the mixture for 15 minutes. Add 3 large green peppers, thinly sliced, 1 pound green beans, sliced into 1-inch pieces, and Vz cup each of tomato sauce with basil (May, 1977) and chicken broth and cook the mixture, covered, stirring occasionally, for 20 minutes, or until the vegetables are tender. Add salt and pepper to taste. Serves 6 to 8. Crackling Yeast Biscuits In a small bowl proof 1 envelope active dry yeast in Vi cup lukewarm water with 1 teaspoon sugar for 10 minutes. Into a large bowl sift together 3 cups unbleached flour, 2 teaspoons double-acting baking powder, and Vz teaspoon salt. In a saucepan combine Vz cup milk and % stick (6 tablespoons) butter, heat the mixture until the butter is melted, and let it cool until it is lukewarm. Stir in Vs cup sour cream, add the mixture to the flour mixture with the yeast mixture, 3 egg yolks, lightly beaten, and 14 cup amber rum, and blend the mixture until it forms a dough. Turn the dough out on a floured surface and knead it for 5 minutes, or until it is smooth and satiny. Form the dough into a ball and transfer it to a buttered bowl. Turn the dough to coat it with the butter and let it rise, covered with a tea towel, in a warm place for 1 hour and 30 minutes, or until it is double in bulk. In a large skillet cook 3A pound salt pork, diced and rind removed, in 1 cup water over moderate heat, stirring occasionally, until the water evaporates and the pork is golden brown and transfer it with a slotted spoon to paper towels to drain. Mince the pork and in a bowl toss it with 3 tablespoons flour. Roll the dough into a Vi-inch-thick rectangle on a floured surface and spread it with the pork, pressing the pork lightly into the dough. Fold the top third of the rectangle over the center and the bottom third over the top, turn the dough so that an open side faces you, and roll it into a 12- by 6-inch rectangle. Fold the dough in thirds as before and chill it, wrapped in wax paper, for 30 minutes. Roll the dough into a 12- by 6-inch rectangle on a floured surface and fold it in thirds as before. Repeat the process and chill the dough, wrapped in wax paper, for 1 hour. Roll out the dough % inch thick on a floured surface and with a floured 2-inch cutter cut out rounds. Transfer the rounds to a buttered baking sheet, make an X on each round with the blunt edge of a knife, and let the rounds rise, covered with a tea towel, in a warm place for 40 minutes. Brush the rounds with 1 egg, lightly beaten, and bake them in a preheated moderate oven (350° F.) for 25 to 30 minutes, or until they are golden. Transfer the biscuits to a rack and let them cool until they are lukewarm. Makes about 30 biscuits. Filbert Torte Line the bottoms of 2 well buttered 9-inch round cake tins, 2 inches deep, with buttered rounds of wax paper and flour the pans. In a blender grind enough filberts, toasted and skins rubbed off, to measure 3% cups and in a bowl combine 3 cups of the nuts with Vz cup sifted flour^ind 1 teaspoon each of cocoa and instant espresso, reserving the remaining nuts. In another bowl beat 6 egg yolks with Vz cup vanilla sugar (February, 1977), made with fine granulated sugar, and 1 teaspoon rum until the mixture is thick and ribbons when the beater is lifted.
