William Penn Life, 2007 (42. évfolyam, 1-12. szám)

2007-11-01 / 11. szám

fhe Kao^rto Kitehet

Gulyásleves

5 pounds beef flank 3 tablespoons lard 2 medium onions, diced 2 tablespoons paprika

2 large red peppers, diced

3 large carrots, diced

1 tablespoon chopped parsley

3 stalks celery, diced

2 large tomatoes, diced

7 medium potatoes, diced Salt & pepper to taste

3 quarts water

Cut meat into small cubes. In a large stockpot, sauté onions in lard, add paprika and stir well. Add the meat, salt, pepper, tomato and one quart of water. Slowly cook for one hour, simmering the meat. Add all the diced vegetables except the potatoes. Add another quart of water and cook slowly for another hour. Add the potatoes and cook for another 15 minutes. Add last quart of cold water if needed, bring to a boil cooking for 10 minutes. Serve as a main dish with crusty rye bread. The secret to a good gulyás is slow cooking the meat so it imparts flavor to the liquid as it becomes tender. For extra flavor you could add beef stock in place of some water OR beef base to get a heartier gulyás.

Clam Chowder

4 ounces diced bacon

I medium onion, diced

1 bay leaf

2 - 6.5 oz. cans of chopped clams I quart fish stock

4 ounces butter 4 ounces flour

A teaspoon kosher salt A teaspoon white pepper

3 drops Tabasco sauce

8 ounces white potatoes peeled,

diced and cooked I pint milk or cream

Using a small stockpot, sauté the bacon then add the butter and cook the onions until they are transparent. Add the flour to make a roux and cook for 3 minutes until it thickens a bit. Add the spices and

cook for another minute then add the fish stock and stir well. Add the chopped clams including the juice and stir well. Add the potatoes and cook for another 2 minutes then slowly add enough cream or milk to thin out your chowder. When you have reached the consistency you want simmer for a few more minutes to heat well then taste and adjust flavor with salt and pepper, if needed. Serve to your guests with oyster crackers or home made crusty bread. For an added touch drizzle melted butter on top of each bowl of chowder before serving.

Gumbo

1 Vi lbs. fresh okra

6 tbsp. bacon fat or vegetable oil (I would use lard)

2 medium yellow onions, finely

chopped

I large celery rib cut into %-inch cubes or pieces

3 garlic cloves, finely minced

1 large red pepper, seeded and cut

into 'A inch cubes

4 ounces of black forest or

Westphalia ham cut into I" x 1/8” strips (Ham should have smoked flavor)

2 teaspoons fresh thyme leaves 6 medium beefsteak tomatoes

peeled, seeded and chopped (Or, you can use 3 cups canned tomatoes drained and chopped)

3 cups fresh chicken broth

(You can use canned broth)

3 lb. whole chicken, quartered Salt and pepper to taste I lb. andouille sausage or Hungarian smoked kolbász cut into /2-inch slices

Tabasco Sauce (I would suggest the Chipotle because it will add extra smoked flavor to this dish)

I cup rice, cooked (Use brown rice for extra flavor)

In a 4-quart pot on medium heat, cook the okra in 3 tablespoons of

the lard for 15 minutes until the okra has a shiny glaze. Add the onions, celery, garlic, pepper, ham and thyme leaves. Cook for another 15 minutes until the onions and celery are translucent. Now add the tomatoes and the broth and gently simmer for another 10 minutes. Season your chicken with salt and pepper for the next step in the recipe.

In a skillet add the remaining lard, then brown the chicken quarters on all sides. Drain out the cooked fat after browning, then cover the chicken in the skillet with the vegetable tomato mixture. Now add the sliced sausage or kolbász to the skillet. Cook the chicken and sausage gently simmering for 30 minutes. After the chicken is done, remove and pull off the skin and discard. Pull off the meat and put back into the skillet. Now adjust the taste of the soup with the Chipotle Tabasco, salt and pepper. Bring the gumbo back to a simmer.

In soup bowls place a mound of rice, then ladle the gumbo over the rice. If your gumbo is too thick, add a little chicken broth or water to thin it out.

Helpful Notes- Whenever I add water to a recipe,

I use bottled water that does not contain any impurities or chemicals.- Bacon fat contains nitrites and sodium from the processing which will alter the taste of your gumbo. Use fresh pork belly or home cured bacon which does not contain any additive chemicals. This is why I prefer to use lard because it's pure and gives a good pork flavor. Most andouille sausage has a pork base so the lard would make sense.- If you make your gumbo today and eat it tomorrow, remember it will thicken overnight so thin it with broth or spring water.- For extra flavor put some Tabasco into your rice water. If you’re like me, you like a real spicy gumbo.

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William Penn Life, November2007