October 16, 2014 by Varga László
During the summer, I had visiting a friend from Latvia, Dace, very pretty girl, studying theater.
After a while, this autumn we chatted online and she told me that she was as most of her countrymen busy picking mushrooms, she laughed when I told her I never did mushrooming ;). (Though, a few weeks later I went picking mushrooms and the ensuing recipe will follow soon).
Inspired by this huge Latvian tradition for mushrooms I cooked the following recipe with some wild mushrooms bought from the farmers market, you can you whatever you find as long they are wild!
The recipe turned out to be very tasty as my Ukrainian guests agreed, soon I will cook Varenyky inspired by talks with them.
Ingredients (4 servings)
- 500 g wild mushrooms – I used once scotch bonnet mushrooms
- 6 larger potatoes
- 1 tablespoon olive oil
- 2 tablespoon butter
- 100 ml white wine
- 1 l vegetable stock
- 1 medium onion
- 1 cup heavy cream
- 1/2 tablespoon sweet paprika
- 100 ml heavy cream
- some freshly dill for garnishing
- Chop the onion roughly.
- Peel and dice the potatoes.
- Chop roughly the mushrooms if using larger ones
- Heat olive oil and butter in a large soup pot.
- Saute the chopped mushrooms until soft.
- Add the white wine, vegetable stock, potatoes and salt and pepper.
- Bring to a boil and cook until potatoes are soft.
- In a different small frying pan heat 2-3 tablespoons olive oil. Add the chopped onion and fry until golden brown and having a nice aroma.-
- When potatoes have cooked take out about half of them into a blender. Add some liquid from the soup and puree them.
- Add the pureed potatoes add back into pot of soup, together with the heavy cream, paprika and some salt and pepper to taste.
- Serve the soup while hot, add a tablespoon of creme and some dill leaves.
Category Soup, Vegetarian | Tags: , Latvian, mushrooms, onions, potatoes, soup, vegetarian | No Comments
October 8, 2014 by Varga László
I had over a friend from France – Robin – very nice guy and very good blues musician. His plan is to go by hitchhiking all the way to Australia along singing and playing his guitar and harmonica.
He has seen a lot of places and has been in a lot of places, having a lot of good stories to tell. He has been through Hungary but from his recollection didn’t eat tasty Hungarian food. So I had to correct his impression on Hungarian cuisine. I met with some friends with whom planed for ages to cook, gulyas soup in a cast iron kettle over open fire. This was a very good opportunity to to finally do it.
We went to our friends garden unpacked the kettle, set the fire and cooked the delicious goulash or gulyas as it’s called in Hungarian. It was the beginning of the summer on a long Sunday warm afternoon prolonging into the cooler night. In the meantime we had fun, singing talking and drinking beers. As it turned out, it was the start of the open fire kettle cooking – since this time we had another five cookouts at the same venue which (apparently) finished for this year at the end of September. Some of the recipes I already shared, some are still to come.
And here follows the recipe:
Ingredients (8-10 servings):
- 2 kg lean veal, preferably, but you can also use beef
- 1 kg onions
- 2 whole bulbs of garlic
- 2 kg potatoes
- 100 ml rendered pork lard or vegetable oil
- 1/2 kg red/green bell pepper
- 4 tomatoes – about 1/2 kg
- salt to taste
- 1/2 tablespoon cumin
- sweet and hot paprika to taste ( 1 used about 1 tablespoon sweet and 1 tablespoon hot)
- Dice the veal into 2 cm cubes.
- Chop roughly the onion and garlic.
- Dice the bell peppers.
- Dice the tomatoes into 1 cm cubes.
- Clean and dice the potatoes into 2 cm cubes.
- Heat the rendered lard/oil into the cast iron kettle.
- Add to the kettle the chopped garlic and onion and fry, stirring them about 5 minutes until golden and fragrant.
- Add the diced meat and the hot and sweet paprika
- Fry them stirring from time to time for about 15 minutes until the meat has taken a brownish darker color.
- Add water to cover and the salt and cumin to taste. Don’t use black pepper, all the hotness of this dish is from the cumin and hot paprika.
- Bring to boil and cook over medium fire for about 2-3 hours until the meat is 2/3 done. It depends on the kind of meat you use and don’t’ forget to stir now and then. Because this step is a lengthy one, you can relax and sing a bit as we did with our recent friend Robin Madier.
- When the meat is about 2/3 done add the cubed potatoes, replenish with some more water to cover and cook for another circa 20 minutes.
- When the potatoes are almost done add the diced bell peppers and tomatoes, add if needed some more salt and sweet/hot paprika to taste.
- Cook for another 10-15 minutes, until the tomatoes and peppers mostly melted in the pot of soup.
- Serve the soup while hot.
Category Hungarian, Soup, Stew | Tags: , beef, garlic, Hungarian, open fire, paprika, potatoes, soulfood, soup, veal | 1 Comment
September 25, 2014 by Varga László
Ingredients ( 8 servings):
- 400-500 g ground beef
- 1 l beef stock
- 2 medium onions
- 3 medium carrots
- 2 medium parsley roots
- 8 cloves garlic
- about 10 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoons freshly ground black pepper
- 2 eggs
- Red pepper flakes
- 3 Romaine lettuce (you can use escarole or spinach too)
- 1/2 cup grated Parmesan cheese
- 3 stale/dry bread slices
- 100 ml yogurt
- 100 g orzo pasta
- Wash the greens, remove the white, harder parts of the leaves and cut them into bigger pieces.
- Grate the carrots.
- Chop the parsley roots, garlic and 1 onion
- In a soup pot, heat about 6 tablespoons oil over medium high heat.
- Add the onion, carrots and parsley root and half of the chopped garlic and saute about 5 minutes.
- Add the stock, bring to a boil and cook for about half an hour until the meatballs are prepared:
- Soak the bread slices in the yogurt for about 10 minutes, squeeze out the excessive yogurt.
- Grate the other onion.
- Combine the ground meat, soaked bread, 2 eggs, 1/4 cup of Parmesan cheese, grated onion, remaining chopped garlic, salt and freshly ground black pepper in a bowl.
- Mix thoroughly, then form the mixture into 3-4 cm balls, about the size of a walnut.
- Spread 2 tablespoons of olive oil on the bottom of an ovenproof dish. and line up the meatballs in it.
- Roast int the preheated oven at 150 C for about 10-15 minutes until they get a bit of darkish red color.
- Add the meatballs and orzo pasta to the soup pot and cook 5 minutes.
- Add the greens, reduce the heat to low, cover and simmer for another 5 minutes.
- Serve while still hot and grate some extra Parmesan cheese atop.
Category Italian, Soup | Tags: , beef, cheese, italian, meatballs, soup | 1 Comment