diabeticsurvivalkit.com Tova shows you how to make a great corned beef, cabbage, and potato boiled dinner that is safe and appropriate for people living with diabetes. Enjoy, and let us know how yours turned out!
Wednesday, December 28, 2011
Monday, December 26, 2011
IRISH ITALIAN COOKING PART 4
Chef Franco goes green and prepares Mussels in Ginger Stout Broth in this St. Patty's Day feature along with the owner of McCabes Greg Howard.
Tuesday, December 20, 2011
Romanian Food And Unique Drinks
Romanian food is very diverse - rich flavoured, coloured and fragranced, highly influenced by history and foreign traditions, as well as specific plates. Romanian cuisine identifies with the notion of exquisite dishes, with such luring smells that their aroma makes its way out of Romanian dishes photographs.
What makes Romanian food so individual and special is the fact that the dishes are easy to be prepared, without special endowment and the ingredients are handy. The biggest influence over Romanian cuisine was the Balkan cuisine, but also of other nations, such as the German, Hungarian and Serbian cuisine.
The recipes carry the same influences, as the whole Romanian culture: from Romanians the flat cake or pie, a word that initially preserved the meaning of the Latin term of "placenta"; the Turks brought the quenelles soup and the Turkish cake in the shape of lozenge; the Greeks brought the dish, called "musaca" (a dish of vegetables and mince meat); the Bulgarians have a variety of mixed vegetable food such as "zacusca", and the schnitzel comes from the Austrians.
The most common Romanian specific dish is the hominy; a broth of cornflower, which was considered for a long time poor's food, but now has become more appreciated. The main meat used by Romanians is pork, but they also eat beef, chicken, mutton or lamb, depending on the geographic area.
Some of the recipes are strictly related with the season or the holidays. Usually, on Christmas, each family used to sacrifice a pig and they used to fix a variety of dishes made from the meat and organs:
- Sausages, blood pudding, black pudding, wrapped in pork intestines.
- Meat jelly, a jelly made of difficult to use pork parts such as ears, legs, and head, arranged in aspic jelly.
- Meat balls in cabbage, a delicious mixture of meat wrapped in cabbage leafs, garden sorrel.
- Tochitura, some sort of stew served along with hominy and wine;
- And as something sweet, they have the traditional pound cake, sweet bread with nuts, cocoa or Turkish delight.
On Easter, Romanians eat lamb, and the specific dishes are:
- Grilled lamb ("Roast lamb with savoury" recipe)
- Shiver, a backed mixture of organs, meat and fresh vegetables, especially green onion; ("Lamb shiver" recipe)
- And as a dessert matzos, a specific pie, with cheese and sultanas. ("Cheese matzos" recipe)
The main drink is wine, remarkable by its force and bouquet with a local tradition of over 2 millenniums. Romania is the ninth major producer of wine in the world and recently the export market has registered a growth. A large scale of local sorts is produced:
- Feteasca
- Grasa
- Tamaioasa
However, universal wines are also produced:
- Riesling
- Merlot
- Sauvignon Blanc
- Cabernet Sauvignon
- Chardonnay
- Muscat Ottonel
The beer is also consumed at a large scale; under German influences.
Romania is the second large producer in the world of plums and almost the entire production of plums is used in order to produce "tuic3", a brandy of plums obtained through distillation.
Romanian food and Romanian drinks can be a real challenge for any foreign visitors.
Graco Doll Stroller Order Dremel Grout Removal Immediately Saving Smart Charger Battery Charger
Friday, December 16, 2011
How to Make Corned Beef and Cabbage
Learn how to make great recipes with the help of Mahalo and Judith Jones, food writer and reporter of the Gourmet Travelista! Enjoy! Check out all of Mahalo's Cooking videos here: www.youtube.com Check out one of these Mahalo "How-To" Playlists: Mahalo Style and Beauty: www.youtube.com Learn History: www.youtube.com How To Cook: www.youtube.com How To Use iWork: www.youtube.com How To Tap Dance: www.youtube.com
Tuesday, December 6, 2011
How To Make A Homemade Beef And Cabbage Vegetable Soup
Although, homemade soup is delicious any time of the year, it is especially good for warming up a body while the weather is cold and dreary. Soup is a very popular dish when the weather is chilly. However, it is also a wonderful and filling treat while the weather is warm as well. You can add other vegetables and spices to this recipe to make it your very own or you can make it just as it is to serve to your family with a fresh green salad, pasta or even alone with your favorite types of crackers or homemade breads.
If you have a big crowd to feed whether they are grown ups, teens or children, you will know you have served a wholesome and healthy meal when you make your own homemade soups and stews. For instance, you can learn how to make a homemade beef and cabbage vegetable soup that is sure to please just about anyone. Since cabbage has its own special spicy flavor you might want to add the chili powder for this recipe or you may want to leave it out. Making soups that your family will love to eat is the most important thing about making it at home from scratch.
Recipe for Beef and Cabbage Vegetable Soup
What You Need
3 cups water
2 pounds hamburger or ground beef
1 medium chopped cabbage
1 medium chopped onion
3 chopped celery stalks
4 thinly sliced carrots
½ can drained whole kernel corn
1 can red kidney beans
½ can drained sweet peas
1 can drained green beans
1 can tomato sauce 15 ounce
½ teaspoon salt
½ teaspoon pepper
½ teaspoon chili powder
4 medium diced potatoes
How to Make It
Using a large saucepan or skillet over a medium high heat setting, you will add the 3 cups water and bring to a slow boil. Crumble up the hamburger or ground beef and add it to the boiling water. Add the chopped cabbage, chopped onion, chopped celery stalks and thinly sliced carrots. Stir to combine well and then cook until the vegetables are tender.
Stir in the drained whole kernel corn, red kidney beans, drained sweet peas, drained green beans, and tomato sauce. Bring to a boil and cook for about 3 minutes. Reduce the heat to the lowest setting and allow the mixture to simmer for about an hour.
Stir in the salt, pepper, and chili powder. Add the diced potatoes, stir to combine and cook until the potatoes are tender. You can remove any of the broth as you need too and then add it back into the mixture if you need to do so as the soup begins to cook down and reduce in volume.
Friday, December 2, 2011
Hungarian Cabbage Rolls - Toltott Kaposzta
Stuffed Cabbage Rolls are a Classic Hungarian dish that almost everyone world-wide recognizes. No wedding celebration would be complete without large pots of these tightly rolled bundles of meat and rice held by soft wrappers of cabbage. The rolls lay in a bed of silky sauerkraut with hints of smoky bacon. The cabbage and sauerkraut combine to a most delicious and mellow dish. Once you sample this dish, you are hooked!
Growing up in a Hungarian household, we all loved Cabbage Rolls in tomato sauce, prepared just like Stuffed Hungarian Peppers. We were able to smother the bread with sour cream and mop up the juices and cabbage pieces. My dad preferred a more smokey bacon flavour. In order to please everyone, mom prepared it both ways. We would always complain that she hadn't made our first choice and only dad was being preferred. So, on one occasion, she came up with a brilliant compromise; she combined both sets of ingredients - partially tomato juice and partially smoked bacon and sauerkraut. We loved it and she continued to prepare it this way since that time. (Aside - the Hungarian Club in our city of Brantford, Ontario purchased mom's cookbook, because they insisted they mom's recipe was out of this world. They book hundreds of events yearly - that should tell you how good this recipe is.)
INGREDIENTS
1 lb each of ground pork, beef & veal (don't compromise on this!)
1 cup long grain rice *(Uncle Ben's Converted Rice)
1 medium to large head green cabbage
1 large onion
2 tsp salt
1 tsp black pepper
2-3 cloves garlic
2 tsp sweet paprika
1/4 tsp hot paprika
1 - 28 oz jar Sauerkraut
1 - 28 oz can tomato juice
2 cups water (more if required)
Roux- Rantas
2 tbsp flour
1 tsp sweet paprika
2 tbsp bacon fat
Smokey Version
lb piece smoked pork rib, bacon, pork hock or ham bone
Garnish
1 pt sour cream
1 Loaf Hungarian White Crusty Bread
DIRECTIONS:
Stuffing/Filling: Grate and saute onion slightly in a small amount of bacon fat. Add paprika, stir and allow flavours to bloom. Set aside to cool. In a large bowl, combine; onions, meat and rice and seasonings. Taste and adjust seasoning. *(Uncle Ben's Converted Rice stays whole and just al dente -lovely. Soak in 1 cup luke warm water and rinse, no need to cook.)
Cabbage Leaves: Core center of cabbage in a cone shape down and into the cabbage so the leaves will pull away easily. Place in a large 6 qt boiling pot of water. Place cabbage (core first) into the water. After a few minutes of steaming, pierce the center of the cabbage head with a long roasting fork and hold immersed in boiling water. As cabbage blanches, the outer leaves will start to peel away. Encourage peeling away each leaf using a large wooden spoon, pushing each leaf down into the boiling water. Keep peeling leaves until all are pulled away from the core. If you are new at this, remove the loosened leaves from the pot and shock in cold water bath. You don't want them going limp and shredding on you while you stuff and roll them.
When steaming is complete, remove all leaves carefully into colander and drain with cold water to stop the cooking process. Then, place all leaves on a cutting board. Sort leaves by placing all equal sized leaves together. Trim off thick, middle vein with a sharp paring knife being careful not to tear the cabbage leaf. Larger leaves can be cut into 2, right down the center cutting away the thick vein to create 2 smaller leaves. The smallest leaves are not used in rolling, but cut into julienne strips to line the pot.
Rolling Technique: Place the cabbage leaf on a cutting board or in your left hand. Take 1 leaf at a time (ruffled edge away from you) and place an ice-cream scoop or 2 tbsp seasoned meat/rice mixture on the center. Roll lengthwise starting at cored flat end way and then fold left leafy side over middle (like a Burrito). Continue rolling and then when completely rolled, tuck right leafy loose end inside with index finger. (Not too much pressure, or you will tear the cabbage and then the stuffing will leak and protrude out during cooking.)
Pot Assembly: If using the Smokey Version, place Pork Hock or rib on bottom of pot now. Then, start by placing reserved cabbage strips at the bottom of large pot along with 1/3 of the sauerkraut and the pieces of thick bacon including rind. Start placing Cabbage Rolls snugly in concentric circles layering the sauerkraut in between each layer. The smokey flavours will filter all the way up through the pot. Continue in this fashion until all leaves are rolled and placed into the pot. Cover with more cabbage pieces and sauerkraut if desired. Pour over the tomato juice and enough water to cover. Simmer about 1 hour on medium heat. Test 1 roll - go ahead - you know you want to! If meat is cooked and rice is al dente, then remove from heat. If not, cook for another 15-30 minutes at the most.
Roux- Rantas: Heat bacon fat and add flour and paprika. Saute slightly then, add water and stir until you get a smooth consistency. You may have to pour off some of the cooking liquid into a small saucepan and cream the thickener from there. Add roux back into cabbage pot. Do not stir rolls; just shake the pot so that the sauce penetrates in between the rolls. Remove from heat. Let rest for 15 minutes, then transfer to a large serving dish.
Serving Suggestions: Serve with fresh Hungarian bread and generous servings of sour cream (and some good wine if that is your custom) If I may be so bold, I would go with a full Hungarian wine like Egri Bikavér ("Bull's Blood of Eger") which is Hungary's most famous red wine, but any of the following would go very well; Sauvignon Blanc, Cabernet Sauvignon, Beaujolais Red and of course Shiraz.
Yield: 24-28 Medium Cabbage Rolls.
Note: Delicious the next day as flavours meld. Freezes well for 3-6 months. Mom says that red cabbage is never used for cabbage rolls, otherwise - both are fair game in most other stir-fry type dishes.
Soured Cabbage Version: Try soured cabbage (sold fresh out of the barrel at delis or sealed in a plastic bag at the grocer). Leaves are more pliable, but you should rinse thoroughly before using and taste-test as it may be quite tangy for some palates. Also, omit the 28 oz sauerkraut from the recipe - you can cut up left over cabbage leaves to line the pot. This is a bit more pricey, but faster and very delicious!
For a complete step by step photographed picture version with instructions - visit our YouTube site here. It's not only informative -it's down right entertaining!
http://www.youtube.com/user/HOTHUNGARIANCHEF
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