Prog Chefs Unite!!!

I used brioche - sounds similar to Hawaiian Sweet Bread - did you make a chocolate custard? I thought about it for a few minutes and decided it would be too rich - so I made a standard vanilla one and put chocolate pieces in instead - a chocolate-chip brioche and butter pudding I guess.

Hmm, this thread has never shown up in the search when the "Display Results As" is set to "Posts" - if you select "Topics" it does - dunno why - life's just like that somedays.

I prefer the green variant of chipotles to the red ones.

Dean wrote: I like to throw a chopped, deseeded chilli pepper into my goulash, not authentic, but tasty

You can do that too, if you like it hot.

Instead of the bacon you can also use lard. It tastes slightly different then. Matter of taste what you prefer.

How about goulash Szegedin style? Here our recipe for four persons:

Ingredients:

100g of marbled bacon
500g of pork (shoulder or neck)
250 g of onions
1 table spoon of  noble sweet paprika
250 ml of broth
500 g of sauerkraut
1 tea spoon of ground caraway
2 table spoon of tomato extract
2 laurel leaves
125 ml of creme fraiche
1 or 2 toes of garlic (depending on  how you like garlic; we always use 2)
freshly ground white pepper
salt

Preparation:
Cut bacon into small dice.
Wash meat and dry with a towel, then cut into dice of about an inch size.
Peel onions and dice them too.
Render bacon, then gently roast meat from all sides.
Add onions and roast them until they are golden brown.
Stir in paprika, then add broth.
Add sauerkraut, caraway and tomato extract (if sauerkraut is too wet, dry it by pressing it slightly first (collect the juice).
Add laurel leaves and simmer for about 45 minutes at medium heat with lid on. Stir from time to time.
Remove laurel leaves, stir in creme fraiche and garlic.
Season to taste with pepper and salt.
Serve with potatoes, dumplings or white bread.





Edited by BaldFriede - March 01 2009 at 08:34

If you used the larger, brown lentils (the kind that is usually to be found here in the US), they do tend to get somewhat mushy, which of course doesn't impair their taste at all. If you can find the smaller, brown or green varieties, you'll see they hold their shape much better (which could be better if you want to use them for a salad). As regards the sausages, I like to use a rather spicy variety, such our cotechino, Polish kielbasa, or Cajun andouille.

Dinner turned out wonderfully. For something that I just strictly improvised as I went along, I was very pleased.

One other thing I did was sauté apples in butter with a little brown sugar, nutmeg, cinnamon and a pinch of salt.

E

Making a sort of chili here... It's a Rachael Ray recipe - I know you hate her, Eric, but I quite like her recipes, though they can be sort of out there. There's everything but the kitchen sink in this chili, but I am sure it will taste great once it's ready. Mushrooms, red pepper, celery, onion, garlic, chipotle chilies in adobo, beer, tomatoes, black beans... It does smell good, I have to say!

Ahhh, my little thread that could. Always nice to see people still enjoying this.

OK, pulling dinner together from scratch here: I got a pork loin roast and gave it a rosemary, salt and pepper crust and seared it. sauteed some leeks, potatoes and carrots and deglazed with a little beer and water. Put the roast pork back on top of the veggies and am cooking it low and slow at 300° F.

E