Hungary (9/14/15)
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Recipes contributed by Klaudia Rees, owner of Cookie Jar European Patisserie at 940 N. 2nd St. in Chillicothe.
Hungarians work very hard, still using many traditional methods of farming. These recipes are representative of an everyday meal: simple, quick, high-calorie dishes meant to fuel hard work and fill you up with a minimum of ingredients. While they might be essentially utilitarian, they're also delicious! Klaudia and her mother also brought some special sweet treats from their new bakery to share with us. Click here to download these recipes. |
Hungarian Chicken Paprikash (Csirke Paprikas)
A traditional Hungarian dish, chicken paprika is a stew of chicken flavored with paprika, and thickened with sour cream. Served with dumplings.
Ingredients
2 1/2 lbs chicken, cut into 2-inch pieces
1 tbsp vegetable oil
1 small onion, finely chopped (or puree for thicker sauce)
1 tbsp Hungarian paprika (sweet or hot)
2 1/2 tbsp all-purpose flour
2/3 cup (70 ml) sour cream
1 bell pepper, seeds removed and sliced into rings for garnishing
salt and pepper to taste
Directions
Using a large skillet, heat oil over medium-high heat. Add the chicken pieces and brown, turning occasionally, until golden, about 6 minutes. Transfer to plate and cover to keep warm.
Drain fat from pan. Add the onions; cook until soft. Add the paprika and flour, stirring constantly, for 2 minutes (paprika can go bitter if cooked too long). Gradually stir in the water, and bring to a boil, continually stirring.
Season to taste with salt and pepper. Cover and simmer gently for 20 minutes, or until chicken is done. Stir in the sour cream. Arrange chicken on a large platter and spoon sauce over and around it. Serve with dumplings and sour cream on the side.
Ingredients
2 1/2 lbs chicken, cut into 2-inch pieces
1 tbsp vegetable oil
1 small onion, finely chopped (or puree for thicker sauce)
1 tbsp Hungarian paprika (sweet or hot)
2 1/2 tbsp all-purpose flour
2/3 cup (70 ml) sour cream
1 bell pepper, seeds removed and sliced into rings for garnishing
salt and pepper to taste
Directions
Using a large skillet, heat oil over medium-high heat. Add the chicken pieces and brown, turning occasionally, until golden, about 6 minutes. Transfer to plate and cover to keep warm.
Drain fat from pan. Add the onions; cook until soft. Add the paprika and flour, stirring constantly, for 2 minutes (paprika can go bitter if cooked too long). Gradually stir in the water, and bring to a boil, continually stirring.
Season to taste with salt and pepper. Cover and simmer gently for 20 minutes, or until chicken is done. Stir in the sour cream. Arrange chicken on a large platter and spoon sauce over and around it. Serve with dumplings and sour cream on the side.
Hungarian Nokedli (Dumplings)
Much like pasta, you can vary the size of these dumplings depending on the dish you'll be eating them with. For example, bigger dumplings pair well with mushroom sauce.
Ingredients
2 eggs
1/2 teaspoon salt
3/4 cup water
2 cups all-purpose flour
1 large pot filled with salted boiling water
Directions
Place large pot filled with salted water on stove, and bring to boil.
Combine eggs, salt, and water, beating well with whisk.
Add flour, a little at a time. Add only enough flour to make a soft, sticky dough (slightly "ploppy").
Let mixture rest for about 10 mins.
Beat mixture again.
Using the side of a teaspoon or a knife (dipped in water to prevent sticking), spoon small amount of dough into boiling water. (The dough will expand as it cooks, so the dumplings need to be small enough to cook all the way through.)
Dipping the spoon in the hot water will remove the dough from the spoon (if you have a spaetzel maker, that makes it easier, as you want very small noodles).
The noodles are done when they float to the top. (You can also look for little white bubbles around the edge of the pot.)
Remove from water with large slotted spoon, and place in colander.
Rinse with cold water.
You may want to make the dumplings in 2 or 3 batches so they don’t overcook. Do not let the dumplings get too brown or crisp.
Ingredients
2 eggs
1/2 teaspoon salt
3/4 cup water
2 cups all-purpose flour
1 large pot filled with salted boiling water
Directions
Place large pot filled with salted water on stove, and bring to boil.
Combine eggs, salt, and water, beating well with whisk.
Add flour, a little at a time. Add only enough flour to make a soft, sticky dough (slightly "ploppy").
Let mixture rest for about 10 mins.
Beat mixture again.
Using the side of a teaspoon or a knife (dipped in water to prevent sticking), spoon small amount of dough into boiling water. (The dough will expand as it cooks, so the dumplings need to be small enough to cook all the way through.)
Dipping the spoon in the hot water will remove the dough from the spoon (if you have a spaetzel maker, that makes it easier, as you want very small noodles).
The noodles are done when they float to the top. (You can also look for little white bubbles around the edge of the pot.)
Remove from water with large slotted spoon, and place in colander.
Rinse with cold water.
You may want to make the dumplings in 2 or 3 batches so they don’t overcook. Do not let the dumplings get too brown or crisp.
Hungarian "Nudli"
Hungarian-Jewish shlishkas (sometimes called shlishkes) are dessert dumplings made with riced or grated cooked potatoes, similar to Italian potato dumplings. Don't overdo it with the flour when rolling. These dumplings can be made ahead and frozen uncooked. Then drop as many frozen dumplings into boiling salted water as you like. Just cook them a little longer than fresh dumplings.
Ingredients
2 pounds russet potatoes (about 4 medium) washed,
peeled and cut into large chunks
1 large beaten egg
1 teaspoon salt
1 1/2 cups all-purpose flour
6 tablespoons butter
1 cup plain bread crumbs
Preparation
In a large saucepan or Dutch oven, boil potatoes in salted water until tender (they should be soft, but not falling apart). Drain and allow to cool a few minutes (should still be warm for next step).
Immediately rice or grate warm potatoes into a large bowl. Add beaten egg, salt and flour, and mix together with a wooden spoon or by hand until thoroughly incorporated. Mix quickly, so it doesn't get too soft or smooshy. Cover loosely and let stand 15 minutes.
Place a large saucepan or Dutch oven with salted water on to boil while you form the dumplings. On a floured surface, take a portion of dough and roll it into a long pencil shape about 3/4-inch thick. Cut 3/4-inch slices and drop into boiling water. When the dumplings rise to the surface, they have finished cooking. (If you like your dumplings a little chewier, continue to cook 2 minutes after they rise to the surface.) Remove them with a slotted spoon and place in a buttered bowl. Repeat with remaining dough.
In a large skillet melt the butter and toast the bread crumbs. Drop the cooked and drained dumplings into the buttered bread crumbs, coating well (besides being tasty, this helps prevent the dumplings from sticking together). Serve immediately. They're really yummy topped with sour cream and powdered sugar!
Ingredients
2 pounds russet potatoes (about 4 medium) washed,
peeled and cut into large chunks
1 large beaten egg
1 teaspoon salt
1 1/2 cups all-purpose flour
6 tablespoons butter
1 cup plain bread crumbs
Preparation
In a large saucepan or Dutch oven, boil potatoes in salted water until tender (they should be soft, but not falling apart). Drain and allow to cool a few minutes (should still be warm for next step).
Immediately rice or grate warm potatoes into a large bowl. Add beaten egg, salt and flour, and mix together with a wooden spoon or by hand until thoroughly incorporated. Mix quickly, so it doesn't get too soft or smooshy. Cover loosely and let stand 15 minutes.
Place a large saucepan or Dutch oven with salted water on to boil while you form the dumplings. On a floured surface, take a portion of dough and roll it into a long pencil shape about 3/4-inch thick. Cut 3/4-inch slices and drop into boiling water. When the dumplings rise to the surface, they have finished cooking. (If you like your dumplings a little chewier, continue to cook 2 minutes after they rise to the surface.) Remove them with a slotted spoon and place in a buttered bowl. Repeat with remaining dough.
In a large skillet melt the butter and toast the bread crumbs. Drop the cooked and drained dumplings into the buttered bread crumbs, coating well (besides being tasty, this helps prevent the dumplings from sticking together). Serve immediately. They're really yummy topped with sour cream and powdered sugar!