William Penn Life, 2005 (40. évfolyam, 1-12. szám)
2005-07-01 / 7. szám
The Hungarian Kitchen Paprikas Potatoes 3 tablespoons canola oil 2 teaspoons Hungarian paprika 1 small onion, chopped fine 5 potatoes sliced %-inch thick 'A cup water Salt and pepper to taste In a frying pan brown onions in oil then add potatoes and paprika. Cover pan and cook over medium heat. Add water gradually until potatoes are done. Adjust seasoning with salt and pepper. Serve hot. Steak Au Poivre 2 strip steaks, 8 ounces each 2 tablespoons whole black peppercorns 2 tablespoons olive oil 3 garlic cloves, crushed I cup red wine 1 teaspoon kosher salt Crush peppercorns and set aside. In a shallow baking dish pour one tablespoon olive oil mixed with half the crushed garlic. Coat each side of the steaks with the peppercorns pushing them down firmly. Lay the steaks into the baking dish and coat with the rest of the olive oil and crushed garlic. Let them set for a few hours, turning once. Heat a cast iron skillet on high heat then sear each side of the steak for one minute. Turn down the heat to medium and continue cooking for three minutes for a nice medium-rare steak, four minutes if you like yours well done. Don’t turn the steaks and use tongs instead of a fork so you don’t pierce the meat and let the juices run out. One minute before steaks are done pour in the red wine and let it reduce to become syrupy. Serve immediately. Spicy Pan Vegetables Vi lb asparagus spears cut into 2-inch pieces 4 ounces small broccoli florets Vi head of Savoy cabbage finely shredded 2 leeks shredded 4 tablespoons butter I tablespoon canola oil 2-inch piece fresh ginger peeled and RECVPES finely chopped 2 teaspoons coriander seeds lightly crushed 1 teaspoon yellow mustard seeds Kosher salt Freshly ground black pepper 2 tablespoons chopped fresh parsley In a sauce pan of water, cook the asparagus and broccoli until tender. Heat the butter and oil in a large fry pan. Add ginger, coriander and mustard seeds frying for one minute. Add the leeks and cabbage and stir fry for two minutes. Add the broccoli and asparagus and continue to stir fry for another three minutes. Season the vegetables with salt and pepper then serve hot. Triple Ginger Cake I cup dark beer I cup molasses 1 Vi teaspoons baking soda 2 cups all purpose flour 2 tablespoons ground ginger I Vi teaspoons baking powder Vi teaspoon ground cinnamon % teaspoon ground cloves 'A teaspoon ground nutmeg % teaspoon ground cardamom 3 large eggs Vi cup sugar Vi cup packed dark brown sugar Vi cup canola oil I tablespoon minced fresh ginger FROSTING 16 ounces cream cheese softened Vi cup unsalted butter softened 1 teaspoon finely grated orange peel 2 cups powdered sugar 2 tablespoons finely chopped candied ginger Preheat oven to 350 degrees. Butter and flour or spray three 8-inch cake pans. In a saucepan bring beer and molasses to a boil. Remove from heat and add baking soda. Let stand until cool. In a mixing bowl whisk the flour and the next six ingredients. In another mixing bowl blend eggs and sugar very well. Blend in the oil with the eggs and sugar then add in the cooled beer mixture. Gradually combine the liquid mixture into the dry flour making a smooth batter. Stir in the fresh ginger. Divide batter evenly between three cake pans and bake for 25 minutes until cake tester comes out clean. Set cakes aside to cool. To make frosting combine butter, cream cheese and orange peel mixing until fluffy. Beat in powdered sugar then chill for 30 minutes before decorating cake. Use the chopped candied ginger to garnish the top. Serve your guests. Spiced Salad Pecans 4 ounces butter, melted % cup brown sugar I tablespoon Hungarian paprika Vi teaspoon chili powder Vi teaspoon ground cumin IV* cup cider vinegar 3 cups Pecan pieces Salt and pepper to taste Preheat oven to 350 degrees. In a saucepan combine all ingredients except the nuts and stir over medium heat for five minutes. Stir in the nuts coating them very well and pour out onto a baking sheet pan. Bake the nuts for 15 minutes or until they have a dark reddish color. If the mix is too spicy hot, add some more brown sugar to sweeten it up. Cool down the nuts and store in an airtight container. Shelf life is about 10 days. Sprinkle over your favorite salad instead of croutons. Practical Pointer Here’s a great way to dean your corn on the cob for your barbecue. Using a chefs knife, cut where the husk covers the ear of corn about one inch in from the end. The result is an ear of corn perfectly sized and easy to clean. Just roll the husk off your corn and your ready to cook. When you get ready to boil your corn, add some milk to the water. This will sweeten the flavor of the corn and keep its nice color. The milk sugars add flavor to the bland water keeping your corn better tasting. William Penn Life,July 2005 9
