William Penn Life, 2013 (48. évfolyam, 1-12. szám)
2013-01-01 / 1. szám
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, add beef stock in place of some water or beef base to get a heartier flavor. Zöldbableves (Green Bean Soup) 1 2 pounds green beans, trimmed & cut 1 tablespoon white vinegar 2 tablespoons sour cream 1 tablespoon salt 2 quarts water Zi cup cold water 2 tablespoons lard or shortening 2 tablespoons flour I small white onion, minced Zi teaspoon Hungarian paprika Zi teaspoon chopped fresh parsley Salt & white pepper Cook the string beans in two quarts of boiling salted water until they are tender. In a sauté pan, cook the lard (or shortening), flour and onions until they are well browned, then add the Zi cup cold water and paprika. Add this mixture to the beans, then add the vinegar. When ready to serve, stir in the sour cream and adjust flavor with salt and white pepper. Krumplileves (Potato Soup) 2 quarts water Zi cup cold water 2 pounds white potatoes 2 teaspoons salt Zi teaspoon Hungarian paprika 2 tablespoons butter 2 tablespoons flour 1 small white onion, diced small 2 tablespoons sour cream Salt White pepper Peel the potatoes and cut into cubes. Cook the potatoes in 2 quarts of boiling, salted water until they are fork tender. In a skillet, cook the butter, flour and onion together until lightly browned. Add the Zi cup cold water and the paprika, then add this mixture to the potato pot. Stir in the sour cream and adjust flavor with salt and white pepper before serving hot to your guests. Chicken Soup 5 pounds chicken cut into 8 pieces 2Zi tablespoons salt Zi teaspoon black pepper I teaspoon Hungarian paprika 1 large root parsley with greens 2 stalks celery, halved 3 large carrots I small white onion Zi small kohlrabi, diced % head of large Savoy cabbage, chopped 1 whole fresh tomato, peeled & seeded 2 medium white potatoes, peeled & diced Place the chicken in a stockpot with 7 quarts of water. Bring to a boil then simmer, skimming any foam off the top. Add salt, pepper and paprika and continue simmering another 30 minutes. Add the tomato and all the vegetables except the potatoes. Simmer for another I Zi hours then add the potatoes, cooking until they are tender. Remove the chicken pieces and pull off the cooked meat. Strain the broth and serve with thin egg noodles along with pieces of chicken. Gombaleves (Mushroom Soup) Zi pounds white mushrooms, quartered 3 cups milk or water I small white onion, minced 3 tablespoons butter 3 tablespoons flour 1 sprig parsley V4 teaspoon tarragon or rosemary Zi cup sour cream Salt & white pepper 2 carrots sliced thin, if desired Melt the butter in a saucepan, then add the onions and mushrooms. Cook about 15 minutes, stirring occasionally. Add the flour and stir in the milk (or water), then bring to a boil. Turn down the heat so your soup simmers, then add carrots (if desired) and seasonings, cooking another 20 minutes. Stir in the sour cream before serving. Clam Chowder 4 ounces bacon, diced 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 V* teaspoon kosher salt Z4 teaspoon white pepper 3 drops Tabasco sauce 8 ounces white potatoes, peeled, diced & 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 homemade crusty bread. For an added touch, drizzle melted butter on top of each bowl of chowder before serving.
