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Browsing Tag: Hungarian
I came across this recipe over the summer and found it interesting enough to bookmark it. I knew there was no way I would make this during the summer, but winter is a whole different story. This dish screams cold weather comfort food to me and after our little brush with snow and below freezing temperatures this week, it is high time I made it. The recipe it is based on feeds 12, so paring this bad boy down to a smaller portion is going to be the challenge. But you all know that is what I set my focus on in writing this blog, crafting smaller portion recipes from wonderful recipes that would overwhelm a single diner (or a small family in this case). I will admit…
Tonight, let’s go old school European with this famous Hungarian dish made with pork, paprika, caraway, and sauerkraut. I have found many variations of this recipe and this one from the Daring Gourmet is the one I found most interesting (and easily adaptable to Cooking for One and a Half). I like the simplicity of this dish and really doesn’t take much time to put together before it is slow simmered until done. Now this isn’t fast food either, it does take 45 minutes or more to simmer until done, but it is perfect for a simple weekend dinner served with a crusty bread and a salad. And don’t be turned off by the sauerkraut. It melds into the rich…
Leave it to me to make a soup once the weather turns for the better and everyone else is firing up their grills. But this soup was begging to be made and it is quick to prepare so no slaving over a hot stove or hours with a burner on. The beauty of this dish is in the simplicity; the few ingredients needed, the simple preparation, and the short time it takes to produce wonderful results. This recipe is a combination of several recipes I found while doing some research, along with my own creative touch. The majority of the recipes I used for this variation came from Eastern Europe – primarily of Hungarian, Czech, and Slovak origins – and from my experience, I need to explore this…
Tonight I am making a simple, but tasty Hungarian bean and sausage soup – bableves kolbásszal. Since finding this gyulai kolbalsz at a local international market, I searched for recipes to try with it. This recipe is a mash-up of several I found on Hungarian blogs and web sites. I think the sausage is the star, but do not count out the supporting players, These supporting ingredients bring a wonderful depth of flavor – turnips, parsnips, carrots, onion, parsley, garlic and of course… bacon! Add sour cream and vinegar and this soup has pizazz! Give this hearty and flavorful soup a chance and you’ll be celebrating Hungarian cuisine like me! Save Print Bableves Kolbásszal Prep time: 20 mins Cook time: …
Tonight I made a delicious and simple Hungarian stew based on a recipe I found online from Chef Clara Czegeny. This dish uses Hungarian spicy smoked sausage like Csabai Kolbász and potatoes as the primary ingredients. Add to those basics two different types of Hungarian paprika and you can imagine the wonderfully robust flavors you are about to enjoy. Of course, I tweaked the recipe slightly – adding diced roasted red pepper and a sectioned carrot – because I wanted to incorporate just a slight sweetness to balance out the spice and earthiness. This dish comes together quick and easy, so it is perfect any night of the week. Are you ready to take a quick trip to Hungary to satisfy your hunger? I am! Save Print…