At the dinners I served:
Paprikas Krumpli (Potato Paprikas)
3 tbsp butter
1 sliced medium onion
1 tbsp paprika
half green pepper sliced
half a tomato sliced
6 medium potatoes peeled and cut into chunks
salt and pepper
sour cream (optional)
farmer's sausage (optional)
In a large pot fry onions in butter until transparent. Take pot off element and add paprika. Stir. Add veggies, one cup water and salt and pepper. Return to the element, bring to a boil, reduce heat to a simmer and simmer until potatoes are cooked (about twenty minutes). Add sausage if using and heat through. Serve with sour cream and salt and pepper. (I added some red cabbage for colour but it is not necessary)
No Knead Bread
I took the recipe from Mark Bittman at the New York Times. I prefer his long process bread for taste but he has a speedier version which is also good. I have just added links as I am not sure of the copyright rules.
Bread Pudding (coming soon)
Michelle sent me this recipe after our April 3rd event.
ReplyDeleteMediterranean Style Roasted Potatoes and Cauliflower
Vegetables:
1 head of cauliflower, washed and cut into small chunks
6 red, white, or yellow (not russet) potatoes, diced
Sauce:
1/2 c. tahini
1/4 c. olive oil
1/3 c. lemon juice
1 t. salt, pepper, garlic powder
1/2 t. dill, sumac (powdered plant--common in Middle Eastern dishes)
1) Prepare vegetables. Boil until softened (but NOT mushy!).
2) Drain vegetables. Toss in olive oil.
3) Spread out in roasting pan. Roast under broiler until crisp and browned.
4) Meanwhile, combine sauce ingredients in blender.
5) Once vegetables are crisp and brown, remove from oven. Toss in sauce, stirring well.
6) Place under broiler and brown again, until crispy.
Rhubarb Chutney
ReplyDeleteFry 1 sml onion (finely chopped)
2 cloves garlic (minced)
1 tbsp grated garlic in
1 tbsp olive oil until onions soft (5 min).
Remove from heat. Add 1/3 c white wine (Sav. Blanc) and 1/3 c chopped golden raisins.
Bring to a boil. Cook 1 min....
Add 1/2 c sugar stir until disolved.
Add 1/2 of 12 oz chopped rhubard (1/4 inch pieces), reduce heat, partially cover and simmer until soft (5 min). Add rest, bring to boil, reduce heat and simmer until rest is just soft. (2 min). Cool and serve.