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Hungarian Meatballs


This recipe is a weekend project, best attempted with a friend. But believe us, after doing all the chopping and measuring, you will not be let down. Bogre's meatballs defy gravity, and the spicy sauce pulses with paprika, rosemary and mushrooms. A few tips: mix the pork and beef before adding the rest of the seasonings. Roll the meatballs as gently as possible. And make sure you temper the sour cream before blending it into the sauce. You do this by stirring a few spoonfuls of the hot sauce into the sour cream before adding this back to the remaining sauce.


Serves 20-30 meatballs, depending on size

For the meatballs

3/4 pound ground pork
3/4 pound ground beef (80/20 or 85/15)
1/4 pound pancetta, small dice
1/2 cup parmesean, grated
3/4 cup breadcrumbs
1/4 cup parsley, finely chopped
1 tablespoon garlic, minced
1 teaspoon (each) red pepper flakes, ground coriander, ground cumin, caraway seeds (crushed), kosher salt, and ground pepper
2 eggs, lightly beaten
2/3 cup whole milk
2 tablespoons olive oil

For the sauce

1 medium onion, chopped
1/4 pound cremini mushrooms, quartered
1 tablespoon garlic, minced
1 large banana pepper, chopped
1 tablespoon sweet Hungarian paprika (1 heaping tbsp)
1/2 teaspoon hot or half-sharp paprika
1/4 teaspoon smoked paprika
1 teaspoon porcini mushroom powder
1/4 teaspoon (each) dried rosemary, thyme, crushed fennel seeds, and marjoram
1/4 cup parsley, finely chopped
1/2 cup dry white wine
15 oz stewed tomatoes, chopped, with juices
2 cups chicken broth
1/2 cup sour cream

Preheat oven to 325 F. Lightly mix all ingredients for the meatballs except the olive oil together and form into balls 1-1 1/2 inches in diameter. (Depending on size, you should get between 20 and 30.) Allow time to refrigerate them so they firm up a bit.
In an oven-safe pan, brown the meatballs in olive oil on all sides. Remove to a plate, cover with foil, and set aside.
Add the chopped onion to the pan dripping and saute until starting to brown. Add mushroom and saute a few minutes more, until they start to brown as well. Add garlic and peppers and saute until fragrant, about 30 seconds, then add the paprikas, the porcini powder, and the rest of the herbs and spices. Cook, stirring, about a minute. Deglaze with wine. Cook until wine is mostly evaporated, then stir in tomatoes and their juices and the broth. Bring to a boil and return the meatballs to the pan.
Transfer the pan the oven and braise for 1 1/2 hours, stirring occasionally and luxuriating in the awesome aromas that should be enveloping your kitchen at this point.
When the braising time is up, remove the pan from the oven. Put the sour cream into a small bowl, then temper it by stirring in a few spoonfuls of the braising liquid. Stir the sour cream mixture back into the pan, coating the meatballs and heating through. Serve as an appetizer or with spaetzle or egg noodles for an entree.
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Salted Chocolate Chip Cookies


Author Notes: This is my classic cookie. It’s what I crave and the reason that I often have butter coming to room temperature on the counter. The dough exists only to hold the chocolate in place. But without the chocolate, this dough makes a great base for any number of cookies: dried cherry, white chocolate and cardamom, chopped dates and walnut, or oatmeal and rum raisin (just replace some of the flour with oatmeal).

Use all three sugars; if you need cookies now and don’t have turbinado sugar (also known as raw sugar), add more dark brown sugar.You’ll miss out on a nice little sugary crunch, but the cookies will still be amazing. Don’t skimp on the time you spend creaming the butter and sugar. As the sugar cuts through the butter to create bubbles, you build air and structure. Most people think baking soda and baking powder create bubbles in baking, but they only make existing bubbles bigger. So cream until the butter and sugar mixture is very pale and light, which takes a good 5 minutes with your electric mixer on medium speed.

There is a lot of chocolate, good dark chocolate, in this recipe. Chocolate chips work too, but they won’t puddle and melt into chocolate layers. To cut down the cost a bit, I often use a combination of a great chocolate bar and chocolate chips.

Finally, don’t over-bake.The oven temperature is an obnoxious 360° F so that an extra burst of heat sets the outside while the inside remains gooey. The end result is a crispy, gooey, and chewy cookie. Let the cookies cool on the tray for at least 5 minutes before transferring to a wire rack—any less than that and the cookie will most likely fall apart from all that chocolate and gooeyness. Oh goodness, it's time to start softening more butter.

The dough is best made a day or two before you plan to bake the cookies—their flavor and texture improves with time. Leftover dough can be rolled into a 2-inch-thick log, wrapped in parchment paper, and then refrigerated for 1 week or frozen for up to 1 month.You can also freeze the baked cookies, but I prefer to freeze the dough.

One final note: I always double this recipe. Just thought you should know.

Makes 18 to 24 cookies

1/2 cup (115 grams) unsalted butter, at room temperature
2 tablespoons granulated sugar
2 tablespoons turbinado sugar
3/4 cup plus 2 tablespoons (170 grams) packed dark brown sugar
1 egg, at room temperature
1 teaspoon vanilla extract
1 3/4 cups (250 grams) all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
6 ounces (170 grams) bittersweet chocolate (use the best-quality chocolate you can), cut into roughly 1?2-inch chunks with a serrated knife
Flaky salt, such as Maldon, for finishing

In a medium bowl, cream the butter and sugars together with an electric mixer on medium speed, until light in color and texture, 5 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla and mix well to combine. Again, stop the machine and scrape down the bowl with a spatula.
In a medium bowl, whisk the flour, baking soda, and salt to combine.
With the mixer on low, slowly add the flour mixture. Mix until streaks of flour still run throughout. Add the chocolate and mix until everything just comes together. Finish mixing the dough by hand, taking care to scrape the sides and the bottom of the bowl to make sure everything is evenly distributed.
At this point, it is best to refrigerate the dough for 24 hours. Resting the dough intensifies the deep toffee flavors and improves the texture of the baked cookie.
When ready to bake, preheat the oven to 360° F. Line two baking sheets with parchment paper. Scoop the dough onto the baking sheets. Top the cookies with a pinch of flaky salt just before baking.
Bake for 10 to 12 minutes. Rotate the sheets halfway through if they appear to be baking unevenly. The cookies should be lightly golden on the outside but still look quite gooey on the inside. Let the cookies cool on the baking sheets for at least 5 minutes.
Transfer the cookies to a wire rack to finish cooling.
These are best eaten the day of baking but will keep, if well sealed, for up to 2 days.

Strawberry, Rhubarb, and Lime Popsicles


These springtime popsicles are refreshingly sweet and so easy to make! - Isadora

Food52 Review: I enjoyed this recipe hong kong weather: It was good, refreshing, a nice flavor combination and easy to make. The flavor was pretty balanced except the lime came on quite strong, but maybe that is a flavor preference. Visually appetizing and the texture was nice; it was more like a push-pop rather than a popsicle (not so hard/icy).

Makes 6

2 1/2 cups diced rhubarb (from about 2 stalks)
1 1/2 cups diced strawberries
1/3 cup granulated sugar
2 tablespoons maple syrup or honey
1 tablespoon water
1 to 2 teaspoons lime zest

Place a medium-sized sauce pan on the stove over medium heat. Add the rhubarb, strawberries, sugar, maple syrup, water, and lime zest Hong Kong Cultural Activities. Stir until ingredients are combined and sugar has dissolved. Cook the mixture for about 20 minutes, stirring occasionally, or until fruit is completely broken down (it is okay if there is still a chunk or two left). Remove from the heat and let cool for about 10 to 15 minutes. Once the mixture is cooled, add the lime zest and stir until it is incorporated.

Pour mixture into popsicle molds and place a popsicle stick about an inch deep in the mold. Or use your own popsicle sticks if you have some that came with the mold. Place the popsicle mold into the freezer and freeze for 6 to 8 hours, or overnight Skin Central. When ready to eat, it may be necessary to run popsicle molds under hot water for a few seconds to loosen the popsicles.

The Fastest, Easiest Way to Make Clarified Butter


So you want to make Thomas Keller's killer roast turkey for Thanksgiving? Smart, it's one the best turkey recipes we've come across and produces a bird that's juicy, flavorful, and perfectly golden brown. Or maybe you want to pan-roast your pancakes to crispy golden perfection? One of the major keys to both of them is clarified butter: it removes the water content and milk solids in regular butter, which means that turkey skin won't burn and those pancakes will have a textural crunch around the edges Business Centre in Hong Kong.

Most recipes call for this process to be done in a saucepan on the stove top, adding yet another dirty dish that needs to be washed to that already formidable pile in your sink (if you wash as you go, good for you).

But there's an easier way to make the stuff 19 LED Light Bulb, one that doesn't require any extra pots or pans. Enter, microwaved clarified butter.

Cut two sticks of good quality, unsalted butter into quarters. Put the butter in a glass measuring cup and place in the microwave on high heat for 2 minutes. Remove from microwave and let stand for 1 minute. Spoon the foamy layer off the top and discard. Slowly pour the golden-yellow liquid into a small bowl, making sure none of the milky liquid at the bottom of the measuring cup makes it in.

That's it. Now, if you'll excuse us Cloud Video Conferencing, we've got a lot of turkey roasting and pancake making to get to.

The Best Pasta Shapes for the Rich, Comforting Sauces of Winter

 
When the temparature drops, we all want our food to comfort us: Big cuts of meats, braised in all sorts of comforting ingredients until tender; rich stews fortified with loads of root vegetables; heck, even cheese-drenched casseroles like eggplant parm will do the trick on a cold January night. Then there's the matter of the winter pasta. Oodles of al dente noodles whipped together with the sort of thick, creamy sauce that envelopes you like the edible equivalent of that one raggedy blanket you used as a kid and just can't bear to get rid of -- at once exciting and familiar.

As the temperature dropped into the 20s over the weekend here in New York City, I broke out my ultimate go-to comforting pasta: cacio e pepe. Heaps of pecorino cheese and butter cooked together with a good amount of pasta water and more black pepper than you think one can handle (rule of thumb: crank that pepper mill until your arm actually gets tired).

I reached into my pantry for pasta and came across a funny shape called Zucca made by New York-based pasta producer Sfoglini, which I'd received a few weeks earlier courtesy of Quinciple. Zucca means "pumpkin" in Italian, so it's no surprise that these short, curved shapes look like tiny, adorable jack o'lanterns. And, as it turns out, they're perfect sauce catchers, forming tiny, ribbed cups to scoop up anything you throw at them.

So, I wondered, is there really a class of shapes seemingly made for sauce catching? You bet there is.

There are a few routes available to you, but the pasta shape you decide on should be dictated by the sauce you're making.

MEAT-BASED
 
Tomato-based sauces with rich, tender bits of pork sausage, pancetta, and guanciale practically beg to coat long, ribbony strands of pasta like tagliatelle, pappardelle, and fettuccine.

Get the Recipe: Classic Ragu Bolognese



BUTTER OR HEAVY CREAM
 
If you're building a sauce with lots of butter or silky cup-fulls of heavy cream, look no further than cup or shell-like pastas along the lines of orecchiette, lumache, or zucca (as mentioned above). Anything that your carbonara or cream sauce can cling to will do the trick here. And if that sauce includes bite-size pieces of meat or vegetables, they'll get trapped in those pasta pockets, too.

Get the Recipe: Orecchiette Carbonara with Charred Brussels Sprouts



SOUPS AND STEWS
 
There's nothing like a warm bowl of something brothy in the colder months. To make soup a meal, bulk it up with smaller, rice-like shapes like orzo, fregola, or canestrini.

Get the Recipe: Lemony Chicken and Orzo Soup



CHEESE

Finally, if you're ready to drench your pasta in cheese and bake it until browned and bubbly, opt for tube shapes like penne, rigatoni, or pacheri.

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