This is a tasty dish for 6 people. The potato pancakes remind me of the Irish boxty, since they are a mixture of potato and flour. It takes around 3 hours to reduce the sauce to the thickness shown in the photo. This version is adapted from an article in Vice. For the Goulash: 6 Read More …
This is an adaptation of Karel’s Chicken Paprikash, in Heather Shouse’s book Food Trucks. I have made it camping and at home. Last night, I served it with Spaetzle with chickpea flour It will serve 4 people. 2 Tbs. vegetable oil 1-1/2 lb. boneless, skinless chicken thighs 1 medium onion, sliced 1 red bell pepper, Read More …
Cheese strudel is a great cooking project since the result is so impressive and tasty. This recipe is adapted from Nick Maglieri’s instructions on Craftsy. Dough for Pulled (Thin) Strudel Cheese Strudel Filling Flour 1-2 Tbs. vegetable oil (as needed) 12 Tbs. (1-1/2 sticks) unsalted butter, melted Preheat the oven to 435 degrees. With a Read More …
This is another popular filling for strudel. It is not very sweet, and would be very good as a snack with coffee. This version is adapted from Nick Malgieri’s instructions on Craftsy. ½ cup raisins 1 Tbs. rum (optional) 4 oz. cream cheese, softened to room temperature 1 lb. whole milk ricotta cheese 1/3 cup Read More …
Apple strudel is a great cooking project since the result is so impressive and tasty. This recipe is adapted from Nick Maglieri’s instructions on Craftsy. Dough for Pulled (Thin) Strudel Apple Strudel Filling Flour 1-2 Tbs. vegetable oil (as needed) 12 Tbs. (1-1/2 sticks) unsalted butter, melted ¼ cup bread crumbs Preheat the oven to Read More …
Above photo is a fully pulled batch of strudel dough. On one of my business trips to Budapest, I spent a lot of time looking around the Central Market. The highlight was watching a husband-wife team make strudel after strudel. It was amazing to watch the two of them take a blob of dough and Read More …
This is the classic filling for strudel and is easy to make. This version is adapted from Nick Malgieri’s instructions on Craftsy. 2 Tbs. unsalted butter 2-1/2 lbs. Granny Smith or Golden Delicious apples 2/3 cup sugar 1 tsp. cinnamon ½ cup dried currants or raisins ½ cup coarsely chopped walnuts Peel and core the Read More …
This Central European classic was an accompaniment to a pork roast, the comfort food of Carol’s childhood. It was easy and very good. Note that this was started the day before, rested overnight in the refrigerator to meld the flavors, and then reheated the second day. This version is adapted from a favorite cookbook, The Read More …
Stuffed cabbage is classic Eastern European comfort food. If available, they are so much better if made with fermented cabbage leaves, which can be bought at Eastern European groceries, and add a pleasant acidity to the dish. The fermented leaves (which are essentially sauerkraut which has not been shredded) also cut out the otherwise Read More …
During our recent Viking River Cruise on the Danube, a popular breakfast dish was called Hungarian Eggs. It was eggs scrambled with Lesco and sausage. Here is my attempt at recreating it. Portions shown are for two people. If you have lesco already made (or bought in jar), this makes a good and quick midweek Read More …