Vol. 6 recipes 3 and 4 – Irish/Hungarian Fusion!

Rounding out this month, on the left – Disznókaraj Magyarosan – Hungarian Pork Chops. Another sour cream and paprika sauce (I’m really sensing a trend here), although this is one of the more zippy ones we’ve encountered. On the right – Irish Potato Collops. These are a version of scalloped potatoes, fairly simple with bacon and onion. I goofed on the cooking – they should have been covered for 45 minutes, and I left them uncovered throughout. So I wonder if the sauce would have melded sooner and the potatoes cooked faster due to more of a steaming effect if I had done it properly, but the flavor is good and they should reheat nicely. The pork chops slow cook for an hour and are amazingly tender. Next time we might try the thick-cut ones. Enjoy!

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Sarson Bhara Kekda (Shrimps with Mustard) – Vol. 6, recipe 2

IMAG0225Shrimp (or any seafood or fish) is not my favorite thing, so it’s always a challenge to find a recipe I will like. It’s even more of a challenge to find one I like that doesn’t involve coating said seafood in batter and deep frying. So when I say this is pretty good, shrimp lovers should try it.

Update – I forgot to mention this is from the “India’s Cookery” section of the book. I love Indian food so I was emboldened to try shrimp done in an Indian style.

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Creamed Hamburger and Cabbage – Vol. 6, recipe 1

IMAG0222Happy June! This month brings us volume 6 and such wonderful things as the Hamburger cookbook, Indian cookery, Irish cookery, and Hash. It’s going to be fun! We’ll start you out with this hamburger recipe. My partner likes cooked cabbage, while I like it raw. So we have a struggle, and it’s always a good thing when we can find a cooked cabbage recipe I really like. And I really like this! It’s kind of mushy like many of these “creamed X” recipes – and yes, this one has paprika, like many of those I tend to enjoy. I would say this has Eastern Europe written all over it. Do something different with your hamburger this month – and enjoy!

 

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Algerian-style Eggs – Vol. 5, recipe 4

These are from the garlic chapter. Yum! Like a quiche without crust or cheese, this is very light. Tomatoes, garlic, green pepper, eggs, with a little salt and pepper. Very simple. I had to include the cutout picture because the layer of tomato looks so lovely!

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Lindströmin Pihvi – Beef a la Linsdtrom – Vol. 5, recipe 3

We did make one substitution in this – the recipe called for caIMAG0216pers, and we used green olives instead. As you can see, these are patties – ground beef, egg, beet, potato, pickled onion, capers/olives, salt and pepper, fried in butter. They’re very nice, and a refreshing change from plain burgers or all the usual variations. Next time, we may go with the capers though, just to see what that’s like. This is from the Finnish cookbook. I’m giving them a shout out for their recipes and for their current experimentation with a Basic Income Guarantee.  Go Finland!

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Frosting – Vol. 5, recipe 2

See, I have been cooking – it’s blogging that’s been the challenge! Another of this month’s recipes is for cream cheese frosting. Yes, there’s a whole frosting section in volume 5. What’s not to like about that!? This frosting adorns carrot cake, whichIMAG0218 if I may say so myself, came out super-yummy. It’s a very “busy” recipe with pineapple, coconut, walnuts, raisins, and of course carrots. Extremely rich. This was my pot luck offering for the Adult Recitals (excuse ME – “Open Mic Night”) at the Center for Irish Music. I did not have to worry about bringing leftovers home.

 

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Fudge! – Vol. 5, recipe 1

IMAG0219I grew up with a fear of fudge. Not eating it, that part is fine. But making it? Let me explain.

My memories of eating fudge are that either you need a spoon, or a chisel. This was apparently the nemesis of my Mother who was otherwise an amazing cook! To add insult to injury, I experimented once with making fudge using a bottled liquid sweetener made from saccharine, and since I didn’t have any nuts, corn flakes to add crunch. I think that episode did make my mother feel better about her fudge.

So here it is, in volume 5 – the fudge section. I know a lot of people have learned to make quick and easy fudge with a microwave – but the Encyclopedia doesn’t use microwave techniques. So while I did do the “quick” recipe – which uses marshmallows – I also had to boil the sugar mixture on the stove and keep an eye on it. And (seriously, drum roll here …) IT WORKED!

I’m going to call this Mexican fudge, since I used the dark chocolate chili pepper bars for 2/3 of the chocolate. It definitely gives it a little something different. I’m just amazed that it actually came out as fudge. Miraculous!

 

 

 

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