Tag Archives: hungarian

Chicken Thighs … Green Curry, Crispy Chicken Skin and Schmaltz

I came home with a tray of chicken thighs last week and got to work peeling off the skin, before I began to de-bone them. And then I took a good look at that pile of skin and fat. A quick visit to my desktop, and I came up with a couple of bonus items, from what would have been discarded.

Crispy Chicken Skin … is also known as “chicharron” in Latin America, Spain and parts of the US. And “gribenes” in Jewish cooking.

Crispy Chicken Skin/Chicharron/Gribenes

2-3 pounds of chicken thighs

Preheat the oven to 400 deg F.

Line a rimmed baking sheet with parchment paper.

Peel the skin from the thighs. Trim the excess fat from the skin, rinse it, drain and place the fat on the baking sheet.

Rinse and pat dry the skin and stretch it out in one layer on the lined baking sheet. Roast, checking every 5 minutes. Drain as rendered fat accumulates.

It should take 20-25 minutes to get the skin crispy enough, but you may want to continue for another 5 minutes, if you want a darker colour. Be careful not to burn the skin.

Drain the skin on paper towels.

Break into shards and serve with guacamole in place of tortilla chips.

Next time, I may chop up the chicken skins and put them in a frying pan over medium heat. After draining off the fat (or schmaltz) as it renders down, I’ll add sliced onions and continue cooking until everything becomes crispy and delicious. They make a great topping to noodle dishes or an ingredient in potato latkes according to readings and advice from a Jewish fellow blogger.

Here’s a shot of the entire results from seven chicken thighs.

Speaking of Schmaltz … I ended up with about 1/2 a cup of the golden liquid fat which I will use later.

ETA (08/04/2017): Chicken soup with grizgaluska (Hungarian cream of wheat dumplings) made with the schmaltz.

Hungarian Cream of Wheat Dumplings (Grizgaluska) – makes ~20 tbsp sized dumplings, 10 servings at 2 dumplings per person

2 eggs
1 cup Cream of Wheat
1/4 tsp salt
1/4 tsp baking powder
2 tbsp butter**, slightly melted

** vegetable oil or melted chicken fat (schmaltz) may also be used

Beat the eggs in a small bowl, then stir in the cream of wheat, salt, baking powder and butter. Let rest for 10-15 minutes so the cream of wheat can fully absorb the liquid.

Bring a big pot of water to the boil. Season well with salt. You may want to turn the heat down a bit so the water is not boiling furiously as you may break up the dumplings, especially if they’re on the soft side.

Dip a soup spoon into the hot water and then scoop out a scant tablespoon or so of the stiff batter and drop it into simmering water. Repeat wetting the spoon as needed to help the batter release cleanly. You want to form a relatively triangular ‘quenelle’ as you scoop.

Your dumplings will sink to the bottom as they’re dropped in, so you may want to gently free them in case they stick and don’t float to the top.

Once your dumplings are floating, continue cooking for 3-4 minutes. Cut one open to make sure that they’ve cooked through to the center. You’ll be able to tell as they will be yellower and more dense in texture if they’re still a bit raw. Return to the pot and continue cooking for a few more minutes, or as necessary.

If you will be adding the dumplings to your pot of chicken soup, you may prefer them a bit ‘al dente’. Otherwise, you can transfer them to a bowl with some of your hot chicken stock and keep them warm until ready to serve.

Depending on the size, 2 or 3 will be plenty per serving.

And the main objective of the exercise … Green Curry Yogurt Chicken.

It may not be too pretty (my broccoli rabe wilted down a bit too much during cooking) but it was delicious with basmati rice. Jasmine rice is great as well.

All that for $5.

Kolbaszos Rakott Krumpli or Hungarian Scalloped Potatoes (Repost)

I know I’m doing a lot of Hungarian recipes lately but it turns out my Yugoslav-Romanian mom cooked several dishes which have both Romanian and Hungarian versions. This Polish sausage, hard boiled egg and potato casserole dish is a re-post of one from the early days of my LiveJournal, because it’s unlikely that new visitors (to my blog, to be honest) are going to scroll back through the LJ posts and run across it.

Here’s a screen cap of one of the assembly pictures from that post cause the original pictures are ‘somewhere’ on one of my many archive cd/dvd disks. The raw potatoes sliced much more neatly than the cooked ones I used below.

So, here’s a slightly modified version of “Kolbaszos Rakott Krumpli” or Hungarian Scalloped Potatoes

And a quick and dirty Hungarian language lesson:

Kolbaszos – sausage ie kielbasa or kolbasz
Rakott – pleated or layered
Krumpli – potatoes

Not the prettiest of dishes but you’ll honestly want to finish the entire casserole by yourself. It’s the ultimate comfort dish for an Eastern European. Maybe it will become yours too.

Kolbaszos Rakott Krumpli or Hungarian Scalloped Potatoes – serves 4

4-6 hard boiled eggs, peeled and sliced across
1/2-1 lb kielbasa (or Polish) sausage, skin removed and sliced thinly
4-6 medium potatoes, boiled in the skin until tender, then peeled, sliced about 1/4 inch thick
~1/2 cup sour cream and ~1/2 cup milk **
salt (1 tsp) and pepper (1/2 tsp), to taste

** You can reduce the milk quite a bit if you don’t want to POUR the sour cream, salt and pepper mixture over the casserole but prefer to spoon it over each potato layer for seasoning. Since, my mom used raw sliced potatoes which were cooked in the milk, she had to use enough milk to almost cover the potatoes.

Lightly oil a large casserole dish as the milk really sticks.

Stir together the milk and sour cream until you get a smooth mixture. Add the salt and pepper and mix in as well.

Place an even layer of the potato slices on the bottom of the casserole dish, then add a layer of the sausage and then hard boiled egg slices. Repeat ending with the last of the potato slices. Pour the seasoned milk and sour cream mixture over the potatoes.

Bake tightly covered at 350 deg F for 1 hr. Remove the lid and continue baking until the potatoes on top are golden brown. (I know I should have baked it for another 15 minutes for a better picture … but I just couldn’t wait to dig in.)

Serve with a green salad.

NOTES: Some Hungarians saute one large sliced red onion in oil or butter, cool and mix it in with the sour cream before adding both to the casserole.

You may sprinkle bread crumbs over the bottom of the casserole dish before adding the first layer of potatoes. Hungarian paprika mixed with a bit of sour cream may be spooned over the top before baking. Or another sprinkling of bread crumbs if you like a crunchy top.

Polish sausage can be replaced with any smoked cooked sausage. If I was using a fresh sausage though, I’d put them on top of the casserole so they could cook and render the fat down into the potatoes. If you can get hold of dried Hungarian sausages, spicy or mild, slice and use those instead.

Pasta Possibilities … Egg Noodles

ETA (07/31/2017): Picture of Mákos tészta added

Whether or not you’re on a budget, pasta is the start of many amazing dishes that don’t make you feel like you’re tight on cash.

I ended up making the usual ‘boring’ pasta dish because I had leftovers in the fridge that I wanted to use up … cooked hot Italian sausages and jarred pasta sauce from making a couple of pizzas on Saturday. And, because I’ve already made several heavy Hungarian dishes and both my two other options were also Hungarian. I hope to make them sometime in the next week and post pictures then.

These are the Hungarian noodle dishes I was GOING to make.

Mákos tészta (sweet poppy seed noodles) …

or Túrós czusza (curd cheese and bacon noodles) or Kaposztás tészta (cabbage with noodles)

Which one do you think I should make??

Instead of using dry pasta, I made fresh egg noodles with semolina … just enough for 2 servings (scaled down to use 1 egg) and am re-posting the recipe here. It’s very easy and you don’t even need a pasta machine to make them though I did for the convenience.

Fresh Semolina and Egg Pasta – 1 lb of pasta, enough for 4 servings

1 cup (170-180 gm) all-purpose flour
1 cup (200 gm) semolina flour
a pinch salt (1/8 tsp)
3 large eggs
1 tbsp extra virgin olive oil

Sift together all-purpose flour, semolina flour, and pinch of salt. (Remove about 1/4 cup to a separate bowl and use it to knead with.)

On a clean surface, make a mound out of the flour mixture then make a deep well in center.

Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.

Knead dough for 8 to 12 minutes, until it is smooth and supple. (To know when you’ve kneaded it enough, form the dough into a ball and cut it in half. The inside shouldn’t have pockets/holes in it but look nice and compact.)

Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 1 hour.

Roll out the dough with a pasta machine or a rolling pin to desired thickness (<1/16th of an inch or 1 mm).

Let air dry for 10-15 min before cutting, especially with your pasta machine cutters. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli.

Bring water to a boil in a large pot, adding about a tbsp of salt.

Cook pasta until it is tender but not mushy, 1 to 8 minutes (2 1/2 minutes in this case) depending on the thickness. Drain immediately and toss with your favorite sauce.

Speaking of pizza … here’s what I made.

Sweet Hungarian Farmer’s Cheese Dumplings (Turogomboc)

This should be the last dumpling post … for a while, anyway.

There are as many recipes for making these sweet cheese dumplings as there are Hungarian grandmothers (nagyanya, nagymama).

Ok, that may be a slight exaggeration but, net surfing, even just on Hungarian web sites, will reveal lots of variations. In some, you separate your eggs and beat the whites to hard peaks before you fold them into the sweetened egg yolks along with the rest of the ingredients. Lemon zest or no lemon zest. And then there’s the addition of raisins. Cinnamon or no cinnamon with the sugar at the end? There are even recipes where the only sugar added is in the bread crumb coating.

Since this dish wasn’t served in my Romanian home, I feel that I can pick and choose the ingredients that best appeal to me. The recipe below is a combination of those recipes, with options for personalizing the dumplings to your taste.

I made my own ‘farmer’s or dry curd cheese’, or as close as I can get, which is my paneer cheese.

Here’s a picture of the tester dumpling.

Sweet Hungarian Farmer’s Cheese Dumplings (Turogomboc) – makes 32-34 dumplings, enough to serve 6 to 8 people

For the dumplings:
1 lb/454 gm farmer’s or dry curd or paneer cheese
1 large egg, lightly beaten
4 oz/113 gm semolina
1 pinch salt

Optional additions to the dumpling mixture:
zest of one lemon
2 tbsp of raisins
2 tbsp granulated sugar

For the sauce:
2 tbsp unsalted butter, or vegetable oil
1 cup plain breadcrumbs
2 tbsp granulated sugar
1/2 tsp ground cinnamon (optional)

To serve: sour cream, your favourite jam or powdered sugar

If using commercially purchased farmer’s cheese, use a wooden spoon to press the farmer’s cheese through a medium sieve into a large bowl. For freshly made farmer’s cheese or paneer, as I used, a regular fork should allow you to break up the cheese into even crumbles.

Add the egg, the semolina, and the pinch of salt. (If using, this is the point at which you would add the lemon zest, sugar and raisins.). Mix with the spoon until the dumpling dough reaches a uniformly stiff consistency. Refrigerate dough for at least 30 minutes or overnight.

Fill a large pot with water, bring to the boil, and add a teaspoon or so of salt.

Combine the granulated sugar with the cinnamon, if using.

While the dough chills, prepare the toasted breadcrumbs. Melt the butter in a nonstick or cast iron pan. Add the bread crumbs, stirring and tossing until you get a golden brown colour. Remove the pan from the heat and set aside. You can add the sugar (and cinnamon) at this point.

Reduce the heat so the water is not boiling furiously.

With a soup spoon, scoop out enough dough to form dumplings about one inch in diameter.  Shape them roughly into balls and drop gently into the water. Do not crowd the dumplings in the water so only use half the dough at a time.

Give your dumplings a gentle stir to make sure they don’t rest on the bottom of the pot and stick. When the dumplings float to the surface they are done. (Test  by removing one of the dumplings and cutting it in half. The interior should be uniform in colour. If the center appears paler, continue cooking for another minute or two.)

Using a slotted spoon, remove the cooked dumplings to the pan of sweetened bread crumbs.

Roll the dumplings around until they’re well coated.

Serve immediately with some powdered sugar or sour cream, thinned a bit with milk. Or your favourite jam.

Cherry Dumplings (Potato Dough)

There’s a lot of overlap between Romanian and Hungarian dishes, which we learned when my brother married a Hungarian girl. Like these these potato dough dumplings that may be filled with sour/sweet plums or cherries. I had a pound of sweet cherries in the freezer so that’s what I went with. I used the ingredients and technique I found in a recipe online but reduced the amount of butter used and rewrote the instructions.

Cherry Dumplings

Cherry Dumplings – makes 30-32

Hungarian – cseresznyes gomboc
Romanian – galuste cu cirese

Potato Dumpling Dough
1 kg all purpose potatoes
2 tbsp unsalted butter, softened to room temperature
400 gm (2 1/3 cups) all purpose flour, divided
1 large egg (55-60 gm), beaten slightly
1 tsp (5 ml) salt

Filling
680 g pitted sweet cherries (90-96 cherries)

Sauce
70 g (1 cup) dried breadcrumbs
200 g (~ 1 cup) unsalted butter (use half or less)
3 tsp (15 ml) ground cinnamon (optional)
1 1/2 tbsp (30 ml) white sugar

Icing sugar, to serve (optional)

Scrub potatoes and bring to the boil in a large pot of salted water. Reduce heat to low and cook covered for 1 hour or until tender. A steak knife inserted into the potatoes should go in easily. Drain the potatoes and cool slightly, then, peel.

For the best texture, pass the cooked potatoes through a potato ricer into a large mixing bowl. Otherwise, just use a potato masher. Add 2 cups of the flour, the softened butter, salt and the beaten egg to the bowl and, with a fork or your hand, combine into a smooth mixture. Turn out onto a floured working surface and gently knead just until you get a soft dough, adding flour as needed. Don’t overwork/handle the dough or it will become tough.

Divide the dough in half and then each half into 15 or 16 portions to get 30-32 balls.

Working with one ball at a time, flatten a bit and place 3 cherries inside. Fold the dough up over the cherries to enclose them and re-roll into a ball. Place dumplings on a floured tray. (At this point, you can place the tray in the freezer and when firm, place into a freezer bag and freeze for 2-4 weeks. Boil from frozen.)

Working in batches of 5 or 6, drop the dumplings into a pot of boiling salted water and cook for 6 minutes or until they rise to the surface. Remove and place onto a large tray while making the sauce.

Melt the butter in a large frying or saute pan over high heat. Add the breadcrumbs and cook for a couple of minutes or until light golden. Add the dumplings, shaking the pan, for 2 minutes or until well coated.

Combine the cinnamon and sugar, spoon over the dumplings in the pan and shake again to distribute over the dumplings.

Serve 2 to 3 dumplings per person and dust with icing sugar.

NOTE: For the plum version, use one small pitted plum per dumpling. If the plums are large, cut them in half.

Pork Crackling Yeast “Biscuits” Redux

It’s been almost a year since I last made these pork crackling biscuits and I’ve been wanting to make some for the last month or so. They’re not particularly pretty  (I still took a lot of pictures to make up for the bad ones posted before) but they’re fluffy and tender from the pork fat in the cracklings. Some recipes grind half the cracklings to a paste and leave the other half more granular, but I kept them all granular. Duck fat was used to help create the layers.

Chunks of ground pork cracklings give texture and flavour to the biscuits

Two Different Finishes to the Biscuits  – The cuts on top should have been only 1/4 inch apart but I got lazy. The top layer slid off so it wasn’t as photogenic as the ones I made a number of years ago.

Pork Cracklings – cut into chunks and then ground

Layering the Dough