EUROPEAN

Hungarian Beef Goulash

Hungarian Beef Goulash

Ingredients:

  • 3 slices bacon, chopped
  • 1 lb stewing beef (boneless blade roast, cut into 1/2-inch pieces)
  • 1 onions, peeled and diced
  • 1 carrot, peeled and diced
  • 1 parsnip, peeled and diced
  • 1 celery stalk, diced
  • 2 Tbsp sweet Hungarian paprika
  • a few garlic cloves, crushed
  • 1 tsp thyme leaves
  • 1 tsp (5 mL) caraway seeds (optional)
  • 2 bay leaves
  • 1 can (28 oz/796 mL) diced or whole plum tomatoes
  • 4 cups (1 L) beef stock (use low-sodium stock, if using store bought)
  • Salt and pepper to taste
  • 5-6 new potatoes, halved or quartered, or 2-3 larger potatoes, scrubbed and diced (optional)
  • Sour cream for serving (optional)

Direction:

  1. In a large heavy skillet set over medium-high heat, sauté the bacon until crisp. Remove the bacon with a slotted spoon and set aside. Pour off most of the bacon fat (if there is a lot) and brown the beef in batches, then transfer to a heavy cast iron pot or baking dish.
  2. Sauté the onions, carrot, parsnip and celery until the onions are softened, and add them to the beef in the pot. Stir in the paprika, garlic, thyme, caraway seeds (if using) and bay leaves.
  3. Add the stock and tomatoes, cover and cook at 300F for 2 1/2-3 hours, until the beef is very tender. If you like, add the potatoes about halfway through the cooking time. Remove the bay leaves and add salt and pepper to taste.
  4. Serve the goulash topped with dollops of sour cream and crispy bacon.

„Csipetke”:

Whisk 1 egg lightly, then stir in 1/2 cup all-purpose flour and a pinch of salt – the dough should be dense but a little stretchy and you should be able to pick it up and handle it with your hands. If it’s too dense, add a little water. Using dampened hands, pinch off little pea-size pieces of the dough and drop into the simmering goulash. Simmer for 5 minutes before serving.

Hungarian Chicken Paprikash

Hungarian Chicken Paprikash

Ingredients

Original recipe makes 4

  • 2 tablespoons bacon grease
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 teaspoon salt
  • 1 teaspoon crushed red pepper flakes
  • 3 tablespoons paprika
  • 1 (2 to 3 pound) whole chicken, cut into pieces
  • 1 cup water
  • 1 (14.5 ounce) can diced tomatoes
  • 2 tablespoons all-purpose flour
  • 1 (8 ounce) container sour cream

Directions

  1. Heat bacon grease in a large skillet over medium heat. Add onion, garlic, salt, red pepper flakes and paprika. Stir together and saute until onion is translucent. Add chicken pieces and pour water over all. Cook over medium heat for 1 hour, adding more water if necessary.
  2. Stir in tomatoes, reserving liquid. Stir liquid into a medium bowl with flour and sour cream; mix until well blended, then slowly add mixture to chicken, stirring constantly. Cook until mixture is thick.

Greek Avgolemono

Greek Avgolemono

Ingredients

Original recipe makes 4 to 6 servings

  • 1 3/4 quarts chicken broth
  • 1/2 cup uncooked orzo pasta
  • 3 eggs
  • 1 lemon, juiced
  • 1 tablespoon cold water
  • salt and pepper to taste

Directions

  1. Pour the chicken broth into a large saucepan, and bring it to the boil. Add the pasta and cook for 5 minutes.
  2. Beat the eggs until frothy, then add the lemon juice and 1 tablespoons of cold water. Slowly stir in a ladleful of the hot chicken stock, then add one or two more. Be careful not to scramble the eggs!
  3. Return this mixture to the pan, off the heat, and stir well. Season with salt and pepper and serve at once, garnished with lemon slices. Do not let the soup boil once the eggs have been added or it will curdle!

Italian Baked Fennel with Parmesan

Italian Baked Fennel with Parmesan

Ingredients

Original recipe makes 4

2 fennel bulbs

1 tablespoon butter

3/4 cup half-and-half cream

3/4 cup creme fraiche

1/4 cup grated Parmesan cheese

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices.
  2. Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.
  3. Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.

Knedliky - Czech Dumpling with Sauerkraut (Zeli)

Knedliky – Czech Dumpling with Sauerkraut (Zeli)

Ingredients

Original recipe makes 8

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 3 eggs, beaten
  • 1 1/2 cups milk, or as needed
  • 4 cups dry white bread cubes
  • 4 slices bacon, sliced into small strips
  • 1 (16 ounce) jar sauerkraut – rinsed and drained
  • salt and pepper to taste
  • 1 teaspoon caraway seeds
  • 2 teaspoons cold water
  • 1 teaspoon cornstarch

Directions

  1. In a large bowl, stir together the flour, baking soda, baking powder, salt and sugar. Make a well in the center, and pour in the eggs and 1 cup of milk. Stir to blend, and add enough additional milk to make a moist battery dough, not like pancake batter. Use a sturdy wooden spoon to beat the dough at least 200 strokes, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add the dry white bread cubes, and stir into the dough until they disappear.
  2. Bring a large pot of water to a boil. Place the dough onto a cheesecloth or white cotton cloth, and form into a loaf shape. Wrap the cloth around the loaf, and tie the ends.
  3. Place the loaf into the boiling water, and cook for 45 minutes, turning the loaf over about half way through. Remove from the water, unwrap, and cover with a tea towel. Let stand for 10 minutes.
  4. Fry bacon in a small skillet over medium-high heat until evenly browned. Set aside. Place the drained sauerkraut into a saucepan, and add enough water to cover the surface. Bring to a simmer over medium heat. Add bacon, and season with salt, pepper and caraway seeds. Stir together the cornstarch and water; mix into the sauerkraut, and simmer for a few minutes before removing from the heat.
  5. Slice the dumpling loaf. Drizzle dumpling slices with some of the roast drippings from the pan. Serve with sauerkraut.

Austrian Emperor's Pancakes

Austrian Emperor’s Pancakes

Ingredients

Original recipe makes 2 servings

1/2 cup all-purpose flour

5 tablespoons white sugar

1/2 teaspoon salt

1 cup milk

5 eggs, separated

2 tablespoons butter

confectioners’ sugar

Directions

  1. Sift flour, sugar, and salt together in a mixing bowl. Pour the milk slowly into the dry mixture while stirring. Add the egg yolks one at a time, beating until well blended before adding the next egg yolk.
  2. Place the egg whites in a separate bowl; beat until egg whites form stiff peaks. Gently stir 1/3 of the egg whites into the batter. Fold in the remaining egg whites.
  3. Melt 1 tablespoon butter in an 8 inch skillet over moderate heat. Pour in half the batter and cook about 4 minutes or until browned on the bottom. Loosen edges and slide pancake onto a plate using spatula. Invert the pancake back into the skillet and cook until both sides are brown, about 2 minutes. Remove to a warm platter and keep warm.
  4. Make the second pancake the same way. Dust with confectioners’ sugar and serve.

Belgian Waterzooi

Belgian Waterzooi

Ingredients

Original recipe makes 6 servings

  • 2 tablespoons vegetable oil
  • 2 pounds fryer or boiler chicken, cut into pieces
  • 2 leeks, sliced
  • 1 large onion, diced
  • 2 stalks celery, sliced
  • 1 1/2 teaspoons salt
  • 5 cups water
  • 1 teaspoon chicken bouillon granules
  • 1/4 teaspoon nutmeg
  • 1 tablespoon all-purpose flour
  • 1 tablespoon lemon juice
  • 1/2 cup heavy cream
  • 2 egg yolks
  • 1 tablespoon dried parsley

Directions

  1. Heat the oil in a large Dutch oven over medium -high heat and quickly brown the chicken pieces. Remove and set aside.
  2. In the same pot, saute the leeks, onion, celery and salt until the vegetables are tender crisp. Return the chicken to the pot and add the water, bouillon and nutmeg. Bring to a boil, then reduce heat to low; cover and simmer for 35 to 40 minutes, until the chicken is tender.
  3. In a small bowl or cup, combine the flour and lemon juice; pour into the pot and stir.
  4. Beat the cream and the egg yolks with 2 tablespoons of the hot liquid; stir into pot. Heat through, but do not allow to boil as the cream will curdle. Sprinkle in the parsley before serving.

Caldo Verde (Portuguese Green Soup)

Caldo Verde (Portuguese Green Soup)

Ingredients

Original recipe makes 6 servings

  • 4 tablespoons olive oil, divided
  • 1 onion, minced
  • 1 clove garlic, minced
  • 6 potatoes, peeled and thinly sliced
  • 2 quarts cold water
  • 6 ounces linguica sausage, thinly sliced
  • 2 1/2 teaspoons salt
  • ground black pepper to taste
  • 1 pound kale, rinsed and julienned

Directions

  1. In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
  2. Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
  3. Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
  4. Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.

Danish Dilled Shrimp (Rejer)

Danish Dilled Shrimp (Rejer)

Ingredients

Original recipe makes 8 servings

  • 2 quarts water
  • 1/4 cup coarse salt
  • 1/3 cup white sugar
  • 5 sprigs dill
  • 2 pounds medium shrimp, with shells
  • 2 tablespoons vegetable oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon minced dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. Bring water to a boil in a large pot over high heat. Add salt, sugar, and dill sprigs; stir until sugar has dissolved. Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes. Strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes.
  2. Once shrimp have cooled, peel and devein them; discard the shells. Whisk together oil, vinegar, minced dill, salt, and pepper; toss with shrimp meat to coat. Cover, and chill overnight in the refrigerator; serve with sprigs of fresh dill.

Dutch Apple Berry Pie

Dutch Apple Berry Pie

Ingredients

Original recipe makes 1 – 9 inch deep dish

2 cups sliced green apples

1/2 cup raspberries

1/2 cup fresh blueberries

1 (9 inch) deep dish pie crust

2/3 cup all-purpose flour

2/3 cup packed brown sugar

1/3 cup butter

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1 pinch ground nutmeg

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix apples, raspberries and blueberries; pour into pie shell.
  3. In a large bowl, combine flour, brown sugar, butter or margarine, cinnamon, allspice and nutmeg. Mix until dry and crumbly. Sprinkle over fruit.
  4. Bake for 30 minutes, or until topping is brown.

Footnotes

  • Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!

Finnish Pannu Kakku

Finnish Pannu Kakku

Ingredients

Original recipe makes 6

1/2 cup butter

1 cup white sugar

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

4 eggs, beaten

2 cups milk

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Melt the butter in a 9×13 inch pan.
  2. In a medium bowl, stir together the sugar, flour, baking powder and salt. Add the beaten eggs and milk; mix well. Tilt the baking pan to coat all of the sides with butter, then pour the excess butter into the batter, and mix until combined. Pour the batter into the prepared pan.
  3. Bake for 15 to 20 minutes in the preheated oven. Serve hot.

German Jagerschnitzel

German Jagerschnitzel

Ingredients

Original recipe makes 4 servings

  • 1 cup bread crumbs
  • 1 tablespoon all-purpose flour
  • salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 4 pork steaks or cutlets, pounded thin
  • 1 egg, beaten
  • 1 medium onion, diced
  • 1 (8 ounce) can sliced mushrooms
  • 1 1/2 cups water
  • 1 cube beef bouillon
  • 1 tablespoon cornstarch
  • 1/2 cup sour cream

Directions

  1. In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
  2. Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.

Norwegian Skolebrod

Norwegian Skolebrod

Ingredients

Original recipe makes 24 rolls

  • 1 (.25 ounce) package active dry yeast
  • 1 1/2 cups warm milk
  • 1/3 cup butter, melted
  • 4 cups whole wheat flour
  • 1/2 cup sugar
  • 2 teaspoons ground cardamom
  • 1 egg, beaten
  • 3 egg yolks
  • 1/4 cup sugar
  • 2 1/2 tablespoons cornstarch
  • 1 cup milk
  • 1 drop vanilla extract
  • 3 tablespoons unsalted butter

Directions

  1. In a large bowl, dissolve yeast in warm milk. Add melted butter, 2 cups whole wheat flour, 1/2 cup sugar and cardamom. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until shiny and pliable. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  2. Divide the dough into twenty four equal pieces and form into rounds. Place the rounds on to lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 20 minutes. Meanwhile, preheat oven to 475 degrees F (245 degrees C).
  3. Brush risen rolls with beaten egg. Bake in preheated oven for 8 to 10 minutes until nicely browned with pale sides. Cool completely on wire racks.
  4. To make pastry cream: In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until well combined. Whisk in 2 tablespoons of milk. Place the remaining milk and the vanilla in a medium saucepan. Bring the milk to a boil and whisk it into the yolk mixture.
  5. Pour the mixture into the saucepan and bring it to a boil over medium heat, whisking constantly. Remove from the heat and whisk in the butter. Line a baking sheet with plastic wrap and spread the pastry cream over the plastic to cool it as quickly as possible. Cover with plastic wrap and refrigerate it until cold. Place the cooled pastry cream into a pastry bag and fill the buns with cream.

Polish Dill Pickle Soup

Polish Dill Pickle Soup

Ingredients

Original recipe makes 6 – 8 servings

  • 1 pound beef neck bones
  • 1 cup mixed vegetables
  • 2 cups diced dill pickles
  • 2 quarts water
  • 2 cups diced potatoes
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • salt to taste

Directions

  1. In a large pot, place neck bones, vegetables, and pickles. Add water. Cook over medium heat for 45 minutes.
  2. Add potatoes; cook until soft, about 20 minutes.
  3. Remove neck bones. Increase heat to medium-high. Combine flour and milk in a small bowl, and gradually stir into soup. Continue stirring until mixture boils. Season to taste with salt.

Porkolt (Hungarian Stew) Made With Pork

Porkolt (Hungarian Stew) Made With Pork

Ingredients

Original recipe makes 14 servings

  • 5 slices bacon, diced
  • 2 large onions, diced
  • 1/4 cup Hungarian paprika
  • 1 1/2 teaspoons garlic powder
  • 1/4 teaspoon ground black pepper
  • 5 pounds boneless pork chops, trimmed
  • 1 large yellow bell pepper, seeded and diced
  • 2 (14 ounce) cans diced tomatoes, with liquid
  • 2/3 cup beef broth
  • 2 cups reduced-fat sour cream
  • 2 (6 ounce) packages wide egg noodles

Directions

  1. Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.
  2. Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
  3. Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.
  4. Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.
  5. Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.

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Russian Pierogi

Ingredients

Original recipe makes 10 to 12 servings

  • 8 cups all-purpose flour
  • 4 eggs
  • 1 (8 ounce) container sour cream
  • 1/2 teaspoon salt
  • warm water

Directions

  1. In a large bowl, beat together eggs, carton sour cream, and salt. Stir in flour and warm water. Add water until dough feels like velvet. Turn out onto a lightly floured board, and knead until smooth. Roll out to a 1/8 to 1/4 inch thickness. Cut out 3 1/2 inch circles with either the top of a glass or a biscuit cutter. Cover with waxed paper to prevent drying out if not filling immediately.
  2. Place 1 or 2 tablespoons filling on one side of a circle of dough. Fold over, and seal by pressing the edges with a fork. Repeat until ingredients are used.
  3. Bring a large pot of water to a boil. Immerse pierogi. Cook until the dumplings float to the surface.

Spanish Titaina

Spanish Titaina

Ingredients

Original recipe makes 4 servings

  • 2 tablespoons pine nuts
  • 1 tablespoon cooking oil
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 small onion, chopped
  • 1 tablespoon minced garlic
  • 1 (14.5 ounce) can peeled and diced tomatoes, drained
  • 1 (6 ounce) can tuna, drained
  • 1/2 teaspoon white sugar
  • 1/4 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • salt and pepper to taste

Directions

  1. Toast the pine nuts in a dry skillet over medium heat for about 5 minutes, or until fragrant. Remove from heat, and set aside to cool.
  2. Heat oil in a skillet over medium heat. Add the red and green bell peppers, onion, and garlic. Cook and stir until wilted and soft, about 10 minutes. Stir in the tomatoes, and continue to cook and stir for another 15 minutes. Mix in the tuna, sugar, cinnamon, nutmeg, salt, and pepper. Simmer for about 15 more minutes. Stir in the pine nuts, and serve.

Swiss Mailanderli

Swiss Mailaenderli

Ingredients

Original recipe makes 50

  • 4 eggs
  • 1 1/4 cups white sugar
  • 1 1/8 cups butter, melted and cooled to lukewarm
  • 1 pinch salt
  • 4 cups all purpose flour
  • 1 1/2 teaspoons grated lemon zest
  • 2 egg yolks, beaten
  • seasonal colored sprinkles

Directions

  1. Whisk the eggs in a large bowl. Blend in sugar and beat until mixture is thick and pale, about 10 minutes. Mix in the melted butter and salt. Gradually fold in the flour and lemon zest. Cover and refrigerate for at least one hour or, preferably, overnight.
  2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheet.
  3. On a floured surface, roll out dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies on prepared cookie sheet. Brush with beaten egg yolks and decorate with sprinkles.
  4. Bake in preheated oven until golden at the edges, 15 to 20 minutes. Cool cookies on racks.

Swiss Roesti

Swiss Roesti

Ingredients

Original recipe makes 6

2 1/4 pounds potatoes, scrubbed

3 tablespoons butter

1 teaspoon salt

2 tablespoons milk

Directions

  1. Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil over medium-high heat. Cook the potatoes until tender enough to pierce with a fork, about 15 minutes; drain and refrigerate potatoes overnight.
  2. Peel and grate the potatoes into a large bowl.
  3. Melt the butter in a skillet over medium heat; add the grated potatoes; season with salt. Press the potatoes into a round loaf using a spatula. Sprinkle the milk over them. Cover the skillet with a lid. When you hear the potatoes begin to sizzle in about 5 to 10 minutes, reduce the heat to low. Cook until a brown crust has formed on the bottom, about 30 minutes. Cover the skillet with a large plate and flip the roesti onto the plate to serve.