Elk Paprikás

After a bit of a hiatus, I am attempting to start the year off with a journey back to my kitchen. After completing my comprehensive exams last Saturday, I thought "I need a serious mental holiday"....cooking restores my sanity (or at least the amount of sanity I am capable of!).

I dusted off a few of my favorite cookbooks and found nothing new enough for my BOLD return so I pulled out my Gundel's Hungarian Cookbook (bought on a trip to Budapest in 2000).  Gundel was one of Hungary's premier chefs whose book was first published in 1934 .....45 editions later, it is in my kitchen!

In all of our wild European adventures, nothing compares to the food in Budapest.  Such flavors and OH-My-GOD the wine and the music were divine!  The stories we could tell (such as taking a huge risk and booking a room in remote, little recommended pension in the center of the old district.....turned out to be a 900 year old castle and the only place to sleep other than the communist-style Hilton!)

Gundel also has a wonderful restaurant in the newer section of town http://www.gundel.hu/en/ 

Elk Paprikás

7 T lard (I use olive oil since lard grosses me out)

1 onion finely chopped

3 tsp paprika

2 - 2.5 lbs cubed elk (or you can use lamb or beef)

1 medium fresh tomato

1 c finely chopped bell pepper (I used red)

1/4 c flour

1 1/4 c sour cream

Sea salt and pepper to taste

Brown the veggies and set aside. Onions should be slightly brown. Brown the cubed meat.  Combine the two sets in a Dutch oven or in a crock pot and cook on simmer until meat is tender.  In the crock pot, this easy and you can just set it on low for 4 hours or so.  The difference between a Paprikás and a Pörkölt is that a Paprikás is more of a gravy and, as such, when the dish is ready, you must mix the flour and sour cream together and stir in to the cooked meat. 

The cookbook suggests serving with galushka dumplings but rice or boiled potatoes are also nice.  There is some "issue" in Eastern Europe with sour cream served with green salad..... But I'm going with a big green salad!

Always a rebel :-)

How to make White Chocolate Cashew Brittle

This is Stephanie, my (very talented) sister's recipe (from the family cookbook):

1 c. butter
1 1/2 c. sugar
1 T corn syrup
3 T water
1 c. toasted cashews
32 oz. white chocolate

Enjoy (and get a look at the "bed head" LOL)
Thanks Stephanie

Pumpkin decorations?

What to do.... Christmas decorations up but thanksgiving leftovers and decorations are all over the place. Came up with a little fun one: twice baked pumpkins!

While you are making you big batch of stock and putting up your tree, cut the top off your baby pumpkins, scoop out the seeds then bake  for 40 minutes at 350.

When cooled, scrape the pumpkin in to a bowl and add the equal amount of left over mashed potatoes and about 1/4 c of shredded cheese per pumpkin (assuming these are the little one that are about 4 inches high). Mix with a little olive oil, sea salt and cracked pepper then stuff the pumpkin shells and bake until warm throughout.

Millet & Pumpkin Winter Salad

Just in time for my Thanksgiving planning, my new assistant brought in her latest creation.  Oh yummy yummy....Millet and Pumpkin salad.  I was graced with a little bowl of this today (thanks Beth) and it is now going to be on my Thanksgiving table.  Here is the recipe:

Winter Millet Salad

Serves 4
1 butternut squash
100 g raw hazelnuts
2 avocados, diced
1 small romanesco broccoli, broke into bite-size florets
2 handfuls purple grapes, cut in half
2 handfuls green leaves, we used beetroot leaves
1 pomegranate, seeds
1 handful basil, finely chopped
1 handful parsley, finely chopped
2 cloves garlic, very finely chopped
1/2 lemon, juice
3-4 tbsp extra virgin olive oil
salt & pepper 

1 cup (240 ml) raw millet (any color will work)

Chunky Herb Dressing

Prepare the butternut by trimming off the top and bottom and cutting it in half crosswise and lengthwise. Scoop out the seeds and remove the tough peel with a sharp knife or a peeler. Cut into 1 x 1-inch (2 x 2 cm) dices. Place on an oven tray. Drizzle with a little olive oil and sea salt. Bake on 400 F° (200°C) for 20-30 minutes or until soft and slightly brown on the edges. Remove from the oven and let cool completely.

The last 10 minutes of baking time, place the hazelnut on a separate baking tray, sprinkle with salt and toast until skin cracks and browned. Remove and let cool slightly, rub between a rough cloth or kitchen towel to remove the skin. Chop coarsely.

Rinse the millet in a sieve with boiling water, then place in a small saucepan with 2 cups water. Bring to a boil, lower the heat and let gently simmer for 10-15 minutes or until soft and the water is gone.

Prepare the avocados, romanesco, grapes, green leaves and pomegranate and Herb Dressing. Place the cooked millet in a large bowl, add the herb dressing and mix with your hands to make sure all millet is coated with dressing. Add all ingredients to the millet mixture and gently fold to combine. Serve!

Preparing for the Feast - Thanksgiving here we come....!

All this being said, here is my amazing sourdough stuffing recipe. Stephanie (my sister) isn't crazy about it....she likes cornbread but I swear by this one (Kathleen....this is for you) - it is a blend of an old Sunset recipe and a new one from Cooking Light.

Thanksgiving is really MY holiday.  What could be better than hanging out with your friends, drinking great wine and playing bocce in the afternoon!  Oh yeah....there also football blaring in the background, my crazy family walking in the door with MORE food and plenty of laughter!

Yup...its the best but it is not without preparation.  I ran in to a friend last Friday who told me she was planning her big feast (first time I think) and we started swapping recipes.  Naturally, my husband (king of the bird) was there to offer his tips on smoking turkey (since Arlon wasn't there we missed the debate on "fried vs smoked" and the Turkey Cook Off from last year!).  Thanksgiving is SERIOUS business in our house.  VERY serious business - best not to get between me and the last piece of my Mom's raisin pie!!  I have been know to can my ethical, moral behavior and flat out LIE for my pie!


Mushroom Artichoke Stuffing 
Heat a large skillet with olive oil (about 1 tbsp).  Saute 12 oz of exotic mushroom blend (TJ's has a frozen bag but be sure to thaw them and chop them a bit), 1 tbsp chopped thyme and 2 tbsp fresh rosemary.  Add one package of thawed frozen artichoke hearts, lightly chopped, 2 tsp fresh garlic (but I use about 4 cloves smashed and chopped!), 1/2 tsp pepper and 1/4 tsp sea salt.  Saute for another 2 minutes.  In a separate bowl, combine  1 1/2 c chicken broth and 2 eggs.  Add 12 oz toasted sourdough bread cubes and 1/2 c grated machego cheese or dry jack then stir. Stir in the saute mixture and  spoon in to an 11x7 baking dish coated with cooking stray.  Bake in a preheated oven for about 45 minutes.  Top with 2 oz shaved Parmesan after baking.

Grizzly Winter Veggie Casserole

True to my word, I went to my sister's class (armed with my box of organic produce and a You Tube video on organic vs conventional) with my standard speech "eat fresh and eat local".  I am NOT a food demo gal and I think I could take a lesson from those ladies at Costco but I did have "helpers" (thanks Natalie and my sister Stephanie who prepped).  We chopped, diced and sauteed our way to a pretty tasty little dish:  Note the smiling faces and the empty 9x13 in the photo below!  Thanks guys!!  All members of the "clean plate club!"

Big shout out to Willey Farms.....good produce makes good food!

2 Crookneck Squash, cut in to 1/2 inch chunks
3/4 c crushed Ritz crackers (nope not organic but the flavor was yummy)
1/2 c sliced sweet red peppers
1 c grated cheddar cheese
3 tbs butter
1/2 minced jalapeno pepper
1/2 large onion chopped
2 tbs finely chopped cilantro leaves
1 fat clove of garlic minced
1 egg lightly beaten
1 tsp sea salt
1 tsp black pepper
2 healthy shakes of "Slap Yo Mamma" seasoning (or a suitable Cajun seasoning)

Preheat oven to 350.  Butter a medium baking dish or a 9x13 if you are doubling it.  In a microwave bowl, put the squash and the red peppers.  Micro for at least 5 minutes on high until soft. You can boil it but that takes time! Put 2 tbs butter in a frying pan and saute the onions and jalapeno and cook till translucent.  Add garlic and cook a bit more.  Drain the squash and peppers.  Mash lightly and add in the sauteed onions.  Wipe down the frying pan and add a tbs butter and brown the cracker crumbs then set aside.  Mix the squash mixture together and add in the beaten egg and the seasonings. Mix in 1/2 c cheese and 1/2 the crackers.  spread in baking pan.  Sprinkle with remaining cheese and remaining crackers.  Bake for 15 to 20 minutes until firm and golden brown.

You asked......Smokvica (fig liquor)

Yeah....I know that I said I was going to make the crostada and then I realized I was getting low on my "hooch" so I shelved the "full fig" crostada for a little detour.  With this I bring you (wait for it......drum roll......) SMOKVICA (or "Smokva" - Croatian for fig liquor).  On my first trip with hubby I paid over 120 kuna for a tiny little bottle and then I thought "well, the label is cute but ...dang.....I could do this!"  It is really easy and, if you like figs, this is a wonderful treat.

2 1/2 cups chopped figs
2 cups brandy (some of the recipes in Fresno call for vodka which, to me, is a little lighter)
2 coffee beans
1 vanilla bean

Chop the figs and place the rest of the ingredients in the bottle and let sit in a dark place, undisturbed, for at least 2 to 3 weeks. I like to shake it up about once a week just to get the fruit fully infused. After the time has passed, strain the ingredients and add simple syrup to taste.  Note:  I happen to like my simple syrup made with a little honey for this recipe.  It gives it a warm, unique flavor.

PS:  These photos are temps since mine is (like me at work) in the dark, out of sight.