Sunday, October 19, 2014

Hungarian Cheese Spread (Körözött)
Körözött is a traditional Hungarian cheese spread that is typically served with bread in most home and restaurants in Hungary.
Put goat-cheese, butter, sour cream, salt, paprika, and caraway into mixing bowl.
Mix all to gather until everything is thoroughly blended.
Cut up and add the chives or green onions at the last minute, mix a little more and then you are done.
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Sunday, October 12, 2014

Tips and Shortcuts

Add garlic to oils and vinegars.
Oils and vinegars that have been flavored with garlic provide a quick and easy way to add some punch to salad dressings, stir fries and meats. Once prepared they can keep indefinitely and can be grabbed whenever you want to add a little flavor. To make your own simply peel garlic cloves and cut them in thirds. Put them in the bottom of the vinegar or oil shaker and leave for a few weeks before using.
Use marinades to add flavor.
A good marinade will add lots of extra flavor and juices to meats and vegetables. But be careful not to marinade longer than the recipe calls for. Some foods, seafood in particular, break down when marinated in acidic ingredients such as vinegar, wine or citrus fruit juices. The result can be a mushy mess that no one wants to eat!
Make thicker gravy.
For thicker gravy, mix some butter and flour in a frying pan and cook until the mixture is smooth and thick. Add it to your hot gravy for a thick and rich texture.
Meat and Poultry:
Choose perfect cuts of red meat.
Red meat such as beef, pork and lamb should have a moist, red surface with no signs of drying or surface film. The fat should be a creamy white color and should not be dry. Look for even, well-cut meat that is free from sinew and excess fat. To store your meat, it is best to loosely wrap it on a plate and put it in the coldest part of your refrigerator so the air can circulate around it. Red meat should be either cooked or frozen within 2-3 days or purchase.

Sunday, October 5, 2014

Biscuits with Pork Cracklings (Tepertős Pogácsa)
Preheat oven to 400 degrees F (205 degrees C).
In a large bowl, add the two tablespoons dry yeast and whisk together the flour, salt, sugar, milk, sour cream, butter, the farmer’s cheese and white wine.
Cut in the shortening until the mixture resembles coarse meal and gradually stir in milk.
On a large floured board, knead the dough several times until nice and elastic and not sticking to the board.
Place in an oiled bowl, turn over, and cover the bowl with plastic wrap, and place a clean towel on it.
Cover it with a clean cloth and let it sit for 30 minutes
Lay the risen dough onto a board sprinkled with flour and, using your hands, knead it and stretch it to be about 1/4" thick.
Spread the pork crackling evenly onto the surface and tightly roll up the dough from the bottom to the top.
Let the dough rest for 15 minutes.
Lay the risen dough onto a board sprinkled with flour and, using your hands, knead it and stretch it to be about 1 in. thick.
Score the dough with a sharp knife diagonally about 1/4“ a part, and 1/4” dip but careful not to cut through the dough.
Cut biscuits with a large cutter dipped in flour.
Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an baking sheet.
Brush half the amount of the egg wash on it.
Sprinkle a small amount of caraway seeds on each.
Let the dough rest in a warm place for 15-20 minutes before placing the pan into the oven.
Bake for 20 minutes (check after 20 min.) until the tops turn reddish gold.
These are best served them after they cool down a bit
To make your own Tepertő/pork cracklings:
One lb pork belly chunks (You can find this in most Asian food markets)
Cook pork chunks in a pan in the oven, or in a skillet on the stove, until all fat is rendered out and what is left are small crispy pieces.
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