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October, 2012

  1. Veal Sirloin with Panfried Brussels Sprouts – Recipe

    October 31, 2012 by Varga László

    This recipe I have done together with my good friend Ioana actually the meat part of it was mainly her concoction ;).

    Ingredients (4 servings):

    • 4 slices veal sirloin
    • 500-600 g Brussels sprouts
    • 150 g butter
    • 4 garlic cloves
    • salt and pepper to taste
    • 1-2 teaspoons grape-seed oil or other neutral taste oil
    • 100 ml dry red wine

    Preparation Method:

    1. Spread some oil over the sirloin slices, salt and pepper the. Leave them for 10-20 minutes.
    2. Wash the Brussels sprouts and remove their outer leaves if wilted. Cut each sprout in half.
    3. Slice the garlic.
    4. Melt half of the butter in the frying pan add the Brussels sprouts with cut sides down in a single layer. Fry the for abut 10 minutes over medium-low heat, until that side is golden. 
    5. Add the garlic slices and stir the sprouts lightly to fry their other sides lightly for about 5 minutes or so. Set them aside.
    6. Repeat the sprouts frying until all of them are fried in the manner at steps 4-5.
    7. In a different pan heat the grape-seed oil over medium heat and fry lightly the veal slices for 15-20 s on each side. Be careful not to over fry them because they will get dry and stringy.
    8. Lower the heat to low, put back the the veal slices in their pan and place about 1 tablespoon of butter over each slice.
    9. Continue to fry them slowly until the butter has melted and impregnated the meat. Remove the meat from the pan.
    10. In the meat frying pan add the wine to the meat and butter juices and simmer for a few minutes until the sauce thickens.
    11. Serve each veal slice with a few spoonfuls of wine sauce and fried Brussels sprouts on the side.

  2. Stuffed Bell Peppers in the Oven – Recipe

    October 18, 2012 by Varga László


    Ingredients (6 servings)

    • 6 large bell peppers, I found some chocolate colored in the farmers market
    • about 500-600 g ground beef
    • 1 medium onion
    • 4-6 garlic cloves
    • 2 tablespoon butter
    • 1 medium carrot & 1 medium smaller parsley root either fresh or from soup.
    • salt, pepper to taste
    • 1 teaspoon nutmeg
    • 1-2 teaspoons hot paprika
    • 2 tablespoons soy sauce
    • 200 g rice
    • a few fresh parsley leaves – chopped
    • 100 g melting cheese whichever you prefer (cheddar, brie, gorgonzola, mozzarella, etc.)

    Preparation method:

    1. Chop the onion and garlic cloves.
    2. Dice the carrot and parsley root into 1 cm cubes.
    3. Cook the rice until almost done, do not overcook it because it will cook some more in the oven.
    4. In a frying pan melt the butter over medium heat and fry the chopped onion and garlic until translucent.
    5. Add the ground meat and stir fry for about 10-15 minutes until the meat is uniformly browned. If using fresh carrot and parsley add them when adding the beef,
    6. Since I used the carrot and parsley from the veal soup prepared a day before, I added them to the pan when the meat was browned already. Stir-fry for another 2-3 minute.
    7. Preheat oven to 180 C.
    8. Add the parsley season with salt, pepper, soy sauce, hot paprika and nutmeg.
    9. Add the cooked rice and fry for another minute stirring thoroughly until well homogenized.
    10. Cut off the top of each pepper, pull out the stem portion and clean of the seeds.
    11. If you prefer the peppers softer blanch the bell peppers in boiling water for abort 2 minutes. I skipped this step because mine were well ripe maybe a bit even overripe.
    12. Place the bell peppers in an ovenproof  dish cut side up. If any doesn’t stand straight up, place a small slice of pepper under it.
    13. Stuff the meat and vegetables mixture into the peppers and place some shreds of melting cheese on the top.
    14. Add them to the oven and bake for 20-30 minutes.
    15. You can serve immediately while still hot, or serve it cold, quartered, as snacks.


     


  3. Lucskos káposzta – Hungarian “Sloppy” Cabbage Soup – Recipe

    October 10, 2012 by Varga László


     

    Ingredients (6-8 servings):

    • about 2 kg pork leg with bone and skin
    • 1 big cabbage (about 1 1/2 – 2 kg)
    • 200 g smoked meat or bacon
    • 1 kg tomatoes (from farmers market for better aroma)
    • 1 cup wine
    • 1 bunch thyme leaves
    • 1 bunch dill leaves
    • 4 bay leaves
    • salt and pepper to taste

     

    Preparation method:

    1. Wash the pork, then remove the skins and bones.
    2. Cut the lean meat into 2 cm cubes.
    3. Place the smoked meat, bones or skins into a big soup pot and cook them for 1/2 hour.
    4. Add the meat cubes to the pot, replenish it with some water and cook for about an hour, until the meat is half done.
    5. Slice the cabbage then dice the slices roughly.
    6. Add the cabbage, thyme and dill to the boiling pot and cook for another half an hour.
    7. Peel the tomatoes (best if they are blanched before for 10-20 seconds) and  cut them into quarters.
    8. Add the tomatoes, wine and bay leaves. Season with salt and pepper. Cook for another half an hour, until the tomatoes are pretty much dissolved, and the meat and cabbage tender but not overcooked.
    9. Serve while still hot, then refrigerate the remaining soup and you can eat it for a few days as it tends to gather more aromas from its components.