Monthly Archives: December 2010

Hungarian Chicken Paprikash


This famous Hungarian dish is not typically cooked in the crockpot which is a shame because once you taste a whole chicken made in one there is no going back. The spices and juices marinate beautifully throughout the chicken. Paprika is a well known spice used throughout Europe and is displayed perfectly in this dish. Serve the chicken over noodles with the amazing sauce dolloped on top of it all. If you do not have a crock pot then you cook the chicken in a roasting pan for 1-1/2 hours and basically the rest of the recipe is the same.

1 whole chicken
1/4 butter
1 onion, chopped
2 tablespoons paprika
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons flour
1 cup sour cream
Cooked noodles to serve

1. Place butter and onions in bottom of crockpot. Add chicken breast side up. Sprinkle paprika, salt and pepper on top of chicken. Cook on high heat for 6 hours. Half way though baste chicken.

2. Place cooked chicken into a serving platter. Add flour and sour cream into crock pot with the juices and whisk continuously. Serve chicken and sauce over noodles.

Yields: 4 servings

Placki Ziemniaczane

Placki Ziemniaczane is the Polish version of the ever so popular potato pancakes and my favorite as well. I love having these dainty rounds for a simple lunch or as a side to a beautiful European dinner. The finished batter should look like mush but they fry up as perfect little circles.

2 large baking potatoes, peeled and diced
2 eggs
3 tablespoons all-purpose flour
1-1/4 teaspoon salt
2 garlic cloves
Sunflower oil for frying
Sour cream to serve

1. In a food processor add potatoes, eggs, flour, salt and garlic. Blend well until pureed. In a 9-inch skillet on medium heat add enough oil to fry pancakes (about 1-14 inch).

2. Drop tablespoonfuls of potato mixture into skillet and spread out to a 3-inch circle, about 1/4-inch thick.

3. Fry until brown on the bottom (don’t turn until the pancake is brown or it will stick), about 3 to 5 minutes. Turn the pancake and fry the other side 3 to 5 minutes or until golden brown and crisp. Drain on paper towels. Serve with sour cream.

Yields: 12

Tangerine Cake



Natural zest is the most flavorful and pure thing you can add to any cake. The beautiful color and the burst of fresh fruit fill your recipe with elegance and taste. You can take any simple cake and make it into something extra special. Adding the tangerines on top of this simple cake make it become something else all together.

2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened
1-3/4 cups sugar
1-1/2 teaspoons vanilla
2 eggs
1-1/2 cups butter milk
2 teaspoons tangerine zest
8 tangerine slices

1. Pre-heat oven to 375F. Grease and flour two 9-inch round baking pans. Set aside. In a large bowl add butter and sugar; mix well with a hand mixer. Add salt, sugar, vanilla, zest and eggs. Mix well. Carefully add flour and milk while mixing until well combined.

2. Place in oven and cook for 20-25 minutes or until a toothpick comes out clean. Cool cakes.

3. With a bread knife carefully remove any extra cake to make the tops flat. Brush off any remaining crumbs with a pastry brush. Carefully frost cake top, layer and frost remaining cake top. Decorate top with tangerine slices.

Frosting:
1 cup heavy whipping cream
1/2 teaspoon vanilla
1 tablespoon sugar

1. In a large mixing bowl add whipping cream, vanilla extract, and sugar. Stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.

Yields: 8 cake servings + 2 cups of frosting

Ground Lamb Borek


Börek (also burek, boereg, and other variants on the name) is a type of baked or fried filled pastry, popular in some countries around the Mediterranean Sea, the Slavic cuisines, throughout the Balkans and the former Ottoman Empire. They are made of a thin flaky dough known as phyllo dough (or yufka dough), and are filled with salty cheese (often feta), minced meat, potatoes or other vegetables. Burek may be prepared in a large pan and cut into portions after baking, or as individual pastries. In Turkish, börek is the name used for pastries made with phyllo dough.

1 packet philo dough

1 pound ground lamb
1 onion, finely chopped
2 garlic cloves, minced
1 cup chopped mint
1 tablespoon sumac
1/4 cup chopped parsley
1/2 cup pine nuts, toasted
salt and pepper, to taste
1 cup butter and oil + 1 tablespoon melted butter

1. In a 9-inch skillet on medium heat add 1 tablespoon butter, onion and garlic; cook until tender. Add lamb, sumac, salt and pepper. Cook until lamb is no long pink then add mint, pine nuts and parsley. Sit aside.

2. Brush a round quiche pan with butter. Put a sheet of philo dough and brush with butter and oil. Repeat this procedure until half the philo sheets are used (about 12).

3. Pre-heat oven to 400F. Spread the meat mixture on the pastry and cover remaining philio with a damp cloth. Again brushing each sheet with butter and oil.

4. Cut the borek into squares and bake. When the pastry sheets begin to puff up, drizzle the remaining butter over the pastry and continue to bake until pinkish in color, about 20-10 minutes.

Yields: 6-8 servings