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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.

Vegetarian Cookbooks for Omnivores

The reason cookbooks continue to sell when you can find plenty of recipes online is beautiful photos, illustrations and inventive recipes. The Forest Feast has it all. The pretty and very visual format of recipes with tons of photos as well as pretty watercolor illustrations is easy to follow and ever so appealing. The vegetarian recipes are simple but also attractive, such as Strawberry Salsa, Nectarine and Tomato Salad, Corn & Cauliflower Tacos and Polenta Portobellos. There are also a handful of cocktails gucci handbags sale. Erin Gleason the blogger behind the stylish vegetarian blog The Forest Feast is self-taught and focuses on seasonal ingredients. Nothing too cheffy here. Easy, pretty and original, it's a great introduction to vegetarian cuisine for omnivores or newbie home cooks looking for inspiration for everything from family meals to cocktails and entertaining.


Vegan cookbooks are nothing new. But a vegan cookbook written by someone who is not only not a vegan but not a vegetarian? Well, that is something new. And frankly, welcome. Myra Goodman and her daughter Marea Goodman are worthy evangelists for eating organic produce, since Myra Goodman is one of the co-founders of Earthbound Farm. She has written some lovely cookbooks in the past, but Straight from the Earth is particularly special. The recipes do not feature dishes that approximate meat, but rather celebrate vegetables, grains, fruit, beans and nuts. The photography is beautiful and recipes are very enticing. There is no attitude, thankfully, just creativity and genuinely appealing recipes like Grilled Fig Sandwiches with Pistachio Pesto and Balsamic Caramelized Onions or Wheat Berry, Baby Kale Neogen Derma, Grape and Orange Salad. Some recipes require the best seasonal produce like Crostini with Vine-Ripened Tomatoes and White Bean Puree, but others use things you can easily find all year long such as Miso Roasted Eggplant.

The New Vegetarian Cooking for Everyone is a doorstop of a book, with 665 pages and more recipes than you could cook in a lifetime. Deborah Madison has added 150 recipes and updated countless more to her classic volume. There’s more emphasis on tempeh than tofu, which may or may not be a good thing, depending upon your taste. But the inclusion of ingredients like smoked paprika, curry leaves and farro is definitely good thing. What I particularly like about the book is that it covers so many different cuisines vacuum bag, there are galettes, tagines, risotto, breakfast breads, hearty main dish salads and so much more. I’ve bookmarked Saffron Dumplings, Spicy Quinoa and Potato Croquettes and Braised Artichokes with Leeks and Peas. You will never again wonder what to cook for vegetarians with this book and the emphasis on deliciousness means omnivores will not get bored.

A corner dance floor

Dance floor lights flashing, music resounded through the sky. Dance floor, dozens of dancers wearing blurred, leaving brightly dressed, foot music, enjoy venting the excess of youth. Shorts lo shi, beautiful skin. Bobo always attracted a concept dancers stop tom ford sunglasses.

After dinner, walking the first point, in which flashing lights, the music in this passionate, I actually felt blood surging, as if much younger. Young nice! Nice life!

Corner of the dance floor, a woman alone in the parallel bars, side events, I saw her hands clasped iron bars, and kept doing stretching exercise, some stiff action. I liked the student movement, often in a single parallel bars on the activity, which alienated thirty years of job, I would not expect any significant further action can be made Cloud Provider??. But still want to torture your own body, then a skip step, to leap onto the parallel bars, propped up and do a few cheesy action for others to see. But after up, never lose control arm, only two, there is no courage. The woman actually somewhat indifferent to look at me, turned to continue her almost stiff action. Then, move left, then continue with hands clasped iron bars. But in her walking, I saw her body but inconvenient, so caught my attention. I saw her and I like to wear short-sleeved shirt - white foundation Leverage blue, black shorts, Ears short hair. Fair-skinned, had this beautiful face with a trace of depression and haggard iPhone 4 casing. With my intuition, she is a story of people.

Fall of Cape of Good Hope


To hold an umbrella, walking in the south of the wet streets

I don't know, I do not know which one is the way back tube amp, just wandering at every intersection

This night, lamps and candles of a myriad families

This rainy night Maid Agency, I sleep

That night, a night of rain

Tonight the wind, you are so gentle!

You roar? You roar?

Like you, I don't love

This season, I miss home autumn

In my childhood, it will be positive and small partners to pursue in the rustling autumn wind is to seek the scattered nuhart, slowly lower leaves

Laughter with falling leaves gently landing, then in the dust, quietly to sleep, next take root, green on the branches

The gentle sea breeze ah, you is not it, you are not my lovely hometown of autumn, the wind was cold, the wind was so beautiful

Now, in this land in the wind, it seems farther and farther, the more float higher

In the wind season, where is home, where is home?

The south just Inn, drift is home, borrow sit Bing Xin a paper boat, waiting for the water, to go to Cape of Good Hope to watch the last sunset

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