Hungarian St. Nicholas Day Party

Hungarian-American, St. Nicholas Day, (Dec. 6)

Christmas Celebration in Eastern Europe

Paprika Foie Gras on Toast (Paprikas Libamai)

Stuffed Cabbage with Sour Cream (Toltott Kaposta)

Baked Ham

Stuffed Mushrooms

Korozott (Feta Cheese and Paprika Spread)

Shrimps Wrapped in Smoked Bacon

Roasted Baby Potatoes with Rosemary

Smoked European Sausage Platter

Deviled Eggs

White Sangria, with Champagne

Paprika Foie Gras on Toast:

Adaptation of a recipe by Rachel Raj, the Hungarian equivalent of Rachael Ray.

1 Duck Liver, about 1 1/2 pounds, two lobes separated and trimmed

1/3 cup of rendered duck fat

1 tbsp of sweet paprika

Sea salt and pepper to taste

Recipe requires slices of country style bread, I used French baguette, as it yields smaller slices to use as canapes (Another idea would be to use toasted slices of Challah bread)

In a skillet heat the duck fat and saute the liver for 3-4 minutes on each side.

Transfer the liver to a medium size bowl.

Stir the paprika into the hot fat remaining in the skillet.

Pour the fat over the livers and let sit for 15 minutes.

Remove the livers and pour the fat in a small bowl.

Moisten a pastry brush with the paprika fat and dab it onto the bread.

Slice the liver and place on the sliced bread.

I garnish the top with a small thin slice of shallot and 2 fresh caper buds.

The livers can be served freshly cooked or prepared a day in advance and served cool.

Gratin Potatoes for Marissa

Mashed Potatoes Gratin

This is a great recipe for leftover mashed potatoes, or a recipe to prepare in advance, This will allow you more time for other recipe preparations.

3 cups of leftover mashed potatoes

3 eggs well beaten (to reduce the saturated fat, use 3 eggs but only 1 yolk)

1 cup of grated cheese, either Swiss or Cheddar (low fat cheese is OK)

Combine all ingredients and spread evenly in a buttered gratin dish.

On top of the potatoes, spread a little parmesan cheese (1 tbsp.) or extra cheese from the recipe above.

Cover and hold in the refrigerator until you are ready to bake.

To finish, place in a 380 degree oven for 35-45 minutes until top is golden.

Additional flavorings can be added to the potatoes, such as:

1/4 cup of chopped cooked bacon or prosciutto.

1/4 cup of chopped scallion/green onion

1/4 cup of frozen or fresh peas

1/4 cup of fresh diced tomato

1/4 cup of diced artichoke hearts or bottoms

1/2 tsp of chopped garlic

If you enjoy sour cream, garnish the top of the gratin with a tbsp of fat free sour cream.

Note: Anytime a recipe calls for a buttered dish, you can substitute olive oil to reduce additional saturated fat from your recipe.

Potatoes: Gratin Dauphinois

Dauphinois is a specialty in an area near the bottom of the French Alps, around Grenoble. In Grenoble, cheese is rarely used for this recipe. However, in other areas of France, Lyon for example, cooks will top the potatoes with cheese. I prefer Gruyere.

The top layer of this finished recipe should be nicely glazed. While cream will glaze better than milk, adding cheese surely guarantees a nicely glazed top.

Leftover gratin dauphinois is great a day or two after, especially with a light mixed green salad.

Whether it is served with a roast or room temperature leftovers, gratin dauphinois goes well with a Cotes du Rhone or Zinfandel.

For Six People:

Wash and peel slightly over 2 pounds of Red Bliss potatoes. After peeling hold in a bowl of cold water. Make sure they are completely covered. This can be prepared a day in advance.

Slice the potatoes into 1/4 inch slices and layer in a large saute pan.

Add 3 1/2 cups of half and half.

Sprinkle one finely chopped clove of garlic over mixture.

Season with finely ground white or black pepper to taste.

On the top of the stove, bring the mixture to a boil

With a wooden spoon stir and separate any potatoes that stick together. You want to coat every slice evenly and prevent sticking to the bottom of the pan.

Let mixture simmer for two minutes.

Then pour the entire mixture into a buttered 8 cup gratin dish.

Sprinkle the top with a 1/2 cup of grated swiss, (Emmenthaler or Gruyere) and two teaspoons of grated Parmesan cheese.

Place in a 400 degree oven for about one hour. You want a golden top, without drying up the cream mix.

Let stand for 20 minutes before service.

If ready before your roast, hold at 165 degrees until service.

While this dish goes well with a roast, having it room temperature as a leftover with salad and wine is delicious too. (I could become a vegetarian, for one day.)

New Find: Whipped Cream Flavored Vodka

Next time you are in the liquor store, try and get yourself a bottle of Pinnacle Whipped Cream flavored vodka. WOW, it's GOOD. A friend of mine recommended I try Marshmallow flavored vodka, but it was unavailable. This is what I found that day. I enjoy it on the rocks, but it's great with soda water or in a White Russian.

Hope you enjoy it as much as I do. Cheers!

Mashed Potatoes for the Holiday Table

New Ideas for a Old Classic:

Who doesn’t love masked potatoes. Unfortunately mashed potatoes on a holiday table just do not seem special. So here are a couple of reductions that can be folded into your mashed potatoes that welcome mashed potatoes into that special menu. Ratios below are for three pounds of mashed potatoes. Cut and simmer slowly for approx. 20 minutes, or until tender. Whatever potato you use,red or Idaho, leave the skin on. While simmering prepare one of the mixtures below.

Garlic Herb: In a sauce pan add one stick of unsalted butter, six cloves of chopped garlic, one minced shallot, one tbsp. of chopped basil, and one tsp. of chopped fresh oregano and Italian parsley. (Ground black pepper to taste) When butter is melted, simmer for another four minutes then add 10 oz of half and half. Fold into the mashed potatoes and serve You can garnish with additional fresh herbs if you like.

Sage and Rosemary: Six leaves of chopped sage, one tsp. of fresh chopped Rosemary, two cloves of chopped garlic, and one tbsp of chopped shallot. Added to one stick of melted butter and simmer for four minutes. Then add 10 oz of half and half, and pepper to taste. Fold into your mashed mix.

Parsley, Sage, Rosemary and Thyme: One tbsp of chopped parsley, four chopped sage leaves, one tsp. of fresh chopped Rosemary, the leaves from two stems of thyme, one clove of chopped garlic, and one chopped shallot. Added to one stick of melted butter. Simmer four minutes, then add 10 oz of half and half. Fold into your mashed mix.

For healthier versions lower in saturated fat.

Replace the butter with a healthier margarine or olive oil.

Replace the half and half with evaporated skim milk or one of the new fat free milk products your supermarket carries. Both the evaporated skim milk and the fat free milk products, have a similar appearance and texture as does the half and half.

All of the above versions can be served with a side of gravy or an additional butter herb reduction above, only leave out the half and half.

For an extra kick, all of the above ideas can have a 1/2 cup of shredded Cheddar Cheese folded into the mix.

Beef Stew in Red Wine Sauce

Beef Stew in Red Wine Sauce

This recipe was re-produced from one of my favorite chefs, Jacques Pepin. Jacques reminds me of Andre Soltner, who was so easy going, a calm personality, enjoyed talking food and food production.

2 lbs. of beef, from the flat iron, beef chuck, or sirloin. I cut the pieces into large rectangles, where 3 pieces could be used per serving , rather than the normal size cubes sold at the meat counter.

1 tbsp of butter

1 cup of finely chopped onion

2 cloves of chopped garlic

1 tbsp of flour

2 bay leaves

4 sprigs of fresh thyme

3 cups of a robust red wine, Rhone Valley Carignan, Australian or American Syrah or Zinfandel.

In a hot skillet, add the butter and evenly place the pieces of beef.

Brown on each side and turn until all is browned, about 8 minutes.

Add the chopped onion and garlic and saute another 2 minutes.

Add the flour, thyme and bay leaf.

Stir & mix well and then add the red wine.

Once the wine comes to a boil, cover and place in a 350 degree oven for about 90 minutes, until tender.

Can be held on the side awaiting the garnish, or cooled for another day once fully cooked/tender. Then you just need to re-heat and finish the garnish.

Garnish

1 tbsp of olive oil

15 peeled Cipollini Onions

15 medium size Cremini or baby Bella mushrooms

15 peeled, whole baby carrots

1 tsp of sugar

1/4 cup of water

2 slices of a quality bacon or pancetta, cut into postage size pieces. To reduce the saturated fat, I reduced the amount originally listed in the recipe.

Add oil to a hot skillet

Add carrots, onions and mushrooms, brown and turn.

Add bacon or pancetta, and simmer 2 minuets.

Add sugar and water, cover and simmer 12 minutes.

Uncover and turn onions and carrots etc. simmer until all the liquid is evaporated, and onions are browned.

Choose a attractive plate or shallow soup bowl for portioning.

I served 3-4 pieces of beef, 2-3 oz’s of wine sauce and 4 each of the garnish per portion.

Finished the plate with a sprinkle of chopped fresh parsley.

As 3 cups of red wine went into the recipe, you will need another bottle of the same wine to serve with the meal.

The remainder of the first bottle was enjoyed during the production of the recipe.

Enjoy.

New Find: Upside down Pizza

Upside-down Pizza:

I love pizza from Brooklyn, have a couple of favorite places I like to visit. This Sunday I tried something for the first time. “Upside-down pizza” This was a Sicilian style thick pizza with the cheese placed on the dough first, then covered with the sauce and fresh ground black pepper.

Turkey; Five Ideas for the Holiday

Whole Roasted Turkey w/stuffing:

Using your favorite stuffing recipe, either stuff your bird or bake the stuffing in a separate baking dish.

For food safety concerns, I prefer to bake my stuffing in a separate baking dish. If you choose to stuff your bird the internal temperature of the stuffing needs to reach 165 degrees minimum. This tends to overcook the outside breast, by the time the internal temperature reached 165.

Stuffed Boneless Butterflied Breast:

Have your butcher butterfly a whole boneless breast.

Layout the breast skin side down.

Evenly cover the meat with your favorite stuffing. (Best to use a chilled stuffing cooked a day or two in advance)

Roll the stuffer breast, (skin side out) and tie with butchers twine.

Season outside of bird and bake whole breast in a baking pan over a mirepoix of vegetables. bake at 350 for approx. 2 hours.

French Turkey Breast w/ Braised Legs, Thighs, and Wings:

This version gives you two styles/flavors of Turkey in the same meal.

Have your butcher, butcher a French breast, (Whole Turkey breast with bone in) with legs, thighs, and wings removed and saved separate on the side.

Now you can season and roast your French breast with your favorite holiday stuffing.

At the same time season your legs, thighs, and wings. In a baking pan place chicken pieces over a mirepoix of vegetables, and root vegetables and braise with a stock separately. Legs, thighs and wings can be seasoned with cajun, hot sauce, Italian, Mexican or your favorite seasonings before braising. This will also season the mirepoix/vegetables during roasting, giving you a nicely seasoned side dish.

Roasted Stuffed Breast with Braised Turkey pieces:

This fourth version is similar to number three, just replace the French breast with the stuffed breast in number two. Then follow the method of seasoning your pieces. Note, extra turkey legs and wings can be purchased separately, allowing you to increase the number of portions available.

Whole Roasted Turkey, Ethnic Version:

This version is similar to number one, only the entire production has a complete ethnic flare.

Italian style, using a Italian sausage and fennel stuffing, with Italian style side dishes.

Alsatian style, Roasting your turkey over a bed of sauerkraut, pearl onions, caraway to taste, 2 bay leafs 6 crushed Juniper berries, and sliced fresh apple. Stuffing seasoned with European smoked sausage. Side dishes of baked apple, four inch slices of European smoked sausage and the sauerkraut. Serve the turkey with a Robert sauce and European mustard for the sausage.

Mexican, Latino style, Diced Chorizo, diced ancho chillies, cilantro, and shelled pumpkin seeds, seasoned stuffing. A grilled side of Chorizo sausage. Include other favorite ethnic sides of vegetables and starches.

Their are many variations that can be used, just incorporate your ethnic specialties into the production. IE. Hungarian sausage stuffing with Hungarian side dishes, Polish Klobasa stuffing with Polish side dishes

Roman meal

Classic Roman Pasta

strepitoso (Smashing)

(Yields four servings or six appetizer portions)

This recipe is flavored with guanciale, if unable to find guanciale, pancetta is a OK substitute.

3 tbsp of olive oil

4 oz of thinly sliced guanciale diced

2 medium size cloves of garlic, chopped

1 small carrot, finely diced

1 tbsp of finely diced celery

1 large shallot finely diced

1/4 to 1/2 tsp of red chili flakes, depending on heat desired

1/2 half tsp of fresh ground black pepper

1 28 oz can of crushed tomatoes, preferably Sclafani, Sclafani tomatoes are still summer grown in NJ

2 oz of dry white wine

1 lb. of bucatini spaghetti

1 cup of grated Pecorino Romano cheese

In a 4 inch deep skillet heat the oil over med heat, add the guanciale and stir until lightly brown. Add pepper, garlic and diced vegetables, stir until soft, approx. 4-6 minutes. Add wine and then tomatoes. Lower heat and simmer for about 20 minutes.

Bring 5-6 quarts of water to a boil, then add 1/2 tsp of salt to the water.

Add the bucatini to the water and cook until al-dente.

Reserve 1/2 cup of pasta water.

Drain pasta and fold pasta into the tomato sauce, add the 1/2 cup of water and 1/2 cup of Pecorino. Stir until all is blended together.

Can be served family style or divided into servings.

Serve remaining Pecorino on the side.

You can garnish with fresh chopped Italian parsley or basil, if desired. But the original recipe doesn’t call for this.

For a reduced fat version, reduce the Pecorino cheese in half and the same for the Guanciale, reduce to 2 0z.

I found two versions of Guanciale. One had a slight rosemary aroma, and one had a light fresh thyme aroma.

To make Guanciale, the recipe takes a little over 3 weeks to finish. This allows you to flavor with herbs yourself.

Stuffed Beef in Tomato Sauce

(Involtini in Sugo)

serves four

8 each, 4 oz beef scaloppine's from top round, pounded into 1/4 thickness. Each slice should be approximately 4x8 inches in diameter.

6 loves of minced garlic

1/2 cup of grated Romano cheese

8 thin slices of Prosciutto

12 Basil leafs

1/4 cup of olive oil

3 shallots, minced or chopped fine

4 oz of tomato paste

8 oz of red wine

10 oz of beef broth

28 oz. of crushed tomato’s, preferably a good quality like Sclafani

Lay each piece of beef on a cutting board or butchers paper.

Over each slice of beef, lightly pepper (Salt optional) place a 1/2 tsp of garlic, tsp of Romano, one basil leaf and one slice of prosciutto.

Roll tightly and fasten closed with 2-3 wooden toothpicks.

Heat oil in 12 inch skillet and brown beef on all sides. Then remove to a side plate and hold.

Reduce heat and add shallots and remaining garlic. Saute about 4 minutes.

Add tomato paste and stir and simmer for 2 minutes.

Remove from heat and add wine, return to heat and stir until almost evaporated, then add beef stock and tomato and bring to a boil over med-high heat, then immediately lower heat and cover. Simmer about 1 hour and 15 minutes, until beef is tender.

Serve two pieces of beef on a plate with a ladle of sauce over the two pieces.

Make sure to carefully remove the tooth picks before service. (Count to make sure all are removed.)

Can be served with a side of pasta, vegetables (broccoli Strascinati) and a good bread for dipping into the sauce.

Goes well with a hearty red wine,. Barola.

These two recipes really go well together, hope you enjoy as much as we did.

Four Cheese Macaroni and Cheese

Great Comfort Food

Four Cheese, Macaroni and Cheese

Original or Healthier Version

10-12 Oz. of hollow pasta, elbow or penna

One cup of fresh bread crumbs

6 tbsp. unsalted butter

4 sprigs of thyme

1/4 tsp of paprika

2 shallots, minced

2 bay leafs

1/4 cup of flour

1/2 tsp of white pepper

3 & a 1/2 cups of milk

10 oz of yellow sharp-cheddar

8 oz of Gruyere or Comte

6 oz of Velveeta cut into 1/2 inch cubes

2 oz of smoked Gouda or Blue Cheese

Cook pasta in 4 qt’s. of salted water until al-dente.

Drain, wash with cold water and hold.

In a saute pan melt 1/2 the butter and add breadcrumbs, stir to combine and set aside on a plate.

Melt remaining butter in same saute pan and add, shallots, thyme and bay leaf, stir until shallots are soft. (4-5 minutes)

Add flour, paprika and white pepper. Stir over low heat for 2 minutes.

Remove Thyme and Bay leaf, then add milk and whisk until mixture thickens.

Add all the cheddar, velveeta, Gouda and HALF the Gruyere. (Stir to smooth)

Fold in the pasta and transfer to a baking dish.

Transfer mixture to a baking dish, 8X10 and and sprinkle the remaining Gruyere and bread crumbs over the top. (First bread crumbs then Gruyere)

Place on a baking sheet in a 375 oven for approximately 30 minutes. Mixture should be bubbly and golden brown.

Remove and let sit for 5 minutes before serving.

I prefer to serve with a light salad mixed with sliced pear and a Pinot Noir.

For a low fat version, substitute olive oil for the butter, use low fat milk and reduced fat cheeses.

Their are many low fat milks available that appear like regular in color at texture.

Additional items that can be added to above recipe.

1/4 cup of toasted pine nuts.

1/2 cup of blanched peas, diced cooked ham or cooked mushrooms.

Olives

Olives for Oil

Tuscans say grapevines are planted for your children and olives trees for your grand children.

Once planted the Olive tree can live for centuries.

Arbequina olive: Small tiny fruit from Catalonia Spain. Also a favorite of California growers. The olive has a light almond flavor and the oil from the fruit goes well with salads, soups ann sauces.

Barnea olive: Developed in Israel, produces a smooth oil with little bitterness.

Chemiali olive: Small chubby olives common to Tunisia and Moroccan oils. Because of a late harvest, the oils are sweeter.

Frantoio olives: This medium size olive is common to Tuscan oils. Can be spicy, slightly bitter and grassy. Great for drizzling and cooking.

Koroneiki olive: One of Greece’s most common. Produces fruity oils with hints of herbs. Great with vegetable dishes and slow cooking stews and braising recipes.

Leccino olive: Original Tuscan, wide spread throughout Italy. Ripens early which produces a mild sweet oil.

Moraiolo olive: Small chubby olive that is common in oils from the Umbria region. (High in polyphenols) Which produces pleasing flavors. Good for drizzling over soups, hot vegetables and fresh tomatoes.

Picual olive: Medium sized Spanish variety accounting for much of the worlds olive oil.