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Posts Tagged ‘tarragon’

  1. Porcini Mushrooms and Leeks Sauteed in Butter with Tarragon – Recipe

    August 20, 2018 by Varga László

    Ingredients (2 servings ):

    • 1/2 kg fresh porcini mushrooms
    • 1 smaller leek
    • 120 g butter
    • 2 tablespoons olive oil
    • 3 garlic cloves
    • 1 teaspoon dried tarragon leaves.
    • salt and freshly ground black pepper to taste

    Preparation method :

    1. Clean the mushrooms pf the dirt.
    2. Slice the porcini mushrooms.
    3. Slice thinly the leek.
    4. Chop the garlic.
    5. Heat the butter in a large heavy bottomed frying pan.
    6. Sautee the sliced leek over medium -low heat for 3 minutes.
    7. Add the chopped garlic and continue to fry for 30 seconds.
    8. Add the porcini slices , drizzle the olive oil, season with salt and freshly ground pepper and cover with a lid. Cook for 3 minutes.
    9. Uncover, add the dried tarragon, stir and cook for 2 Moore minutes, until the mushrooms are cooked.
    10. Serve hot with some extra ground pepper on top.

  2. Duck with Sauerkraut in a Cast Iron Kettle – Hungarian Stew Recipe

    September 10, 2014 by Varga László

    Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe

    I got a whole duck and wanted to cook it but since it was during the summer season of cooking stews in an open fire cast iron cattle at a friends garden, I looked to make a recipe with sauerkraut.
    I bought a whole head of pickled cabbage from the farmers market along with some apples and started to cook, the recipe:

    Ingredients (6-8 persons):

    • 1 whole medium duck about 2 kgDuck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    • 3 medium onions
    • 1 garlic bulb
    • 1 medium pickled cabbage – about 1.5 kg
    • 250 ml white wine
    • 3-4 medium applesDuck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    • 2 tablespoons sweet paprika
    • salt and pepper to taste
    • 2-3 tarragon branches

    Preparation method:

    1. Cut the duck in pieces.
    2. On a smaller fire, fry he fattier duck parts, melting the fat in the pot. When they are golden brown, remove them from the pot.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    3. Dice the onions and garlic.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    4. Fry the diced onions and garlic in the duck fat. Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew RecipeWhen translucent add the sweet paprika and stir fry it for another 15 seconds.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    5. Return the duck pieces to the pot, add the wine and simmer for about half hour.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew RecipeDuck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    6. Meanwhile wash the pickled cabbage if too sour, because it can suppress the duck’s taste. Then chop the cabbage in smaller chunks.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    7. Peal, clean and dice the apples into 2 cm cubes.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    8. When the meat is half done, add the chopped pickled cabbage, apples and pour water until all the pot’s ingredients are covered by it. Add the tarragon branches, some more paprika, salt and pepper to taste.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    9. Simmer over low heat until the cabbage has softened, stirring from time to time.
    10. If you like the soups more creamy, add to the plates some cream or yogurt.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe