Lángos hungria

Lángos by Valerian Lángos (or langoš) is the fast food of Hungary, Slovakia and the Czech Republic. It is probably the best way you can use flour, yeast, potatoes and water (oh, and a liter or so of frying oil). Like hot dog stands in New York, lángos stands in the cities of Central Europe feed crowds and crowds of people. There is nothing fancy, nothing sophisticated about lángos. It is simple, greasy and so delicious that when Katy’s friend came from NYC for her second visit to Central Europe, she refused all fancy restaurants and asked for lángos. Unfortunately, modern ideas about health are killing lángos stands. What rubbish! The deep fried dough is full of vitamin B, and the salty garlic water, which you spread over the lángos, is brimming with allicin. If you decide to eat it topped with cheese and sour cream, you get protein and calcium as well! Why, it’s practically health food. Langos Ingredients Makes about 6 large or 10 smaller langos 12 oz/330 grams floury potatoes 3 cups/400 grams flour, plus more for flouring your work surface 1 sachet (7 grams) instant yeast 1 tsp salt 2 tsp sugar 1 1/3 cups/3 deciliters milk Oil to deep fry ————————— To serve: Garlic Sour cream Grated cheese (Emmental or another firm, mild cheese) Method Peel, roughly chop and boil the potatoes. While they are cooking, stir together the flour, yeast, salt and sugar in a large bowl. When the potatoes are soft enough to pierce easily with a fork (it doesn’t matter if they start to fall apart a little), drain off the water and mash them while still hot. Add the milk and make as smooth a paste as you can – don’t worry if there are small lumps. Stir the potato mixture into the dry ingredients; when it is well combined, turn it out onto a clean surface and knead for a few minutes (you could also use a stand mixer with the dough hook attachment). The dough will be soft and sticky; if you find it too sticky to work with, add a little flour, but don’t worry too much. Place the dough in a large, clean bowl, cover with plastic wrap and allow to rise for 1.5 hours or until doubled in bulk. You can also put it in the refrigerator overnight at this point, if you prefer. When you are ready to fry the langos, heat about 2 cups/half a liter of oil over medium heat in a pan (we used our big non-stick skillet). While it is getting to frying temperature, you can prepare the langos. Flour your work surface liberally, and have more flour ready to sprinkle on the dough. For each langos, scoop out about ½ cup of the dough and blob it onto the work surface. Sprinkle flour over the top of the dough and pat it out to about ½ an inch/2 cm thick. If you use plenty of flour it won’t be too sticky, I promise! The oil is hot enough when you toss in a tiny scrap of dough and it bubbles fiercely. Carefully place the langos in the oil one at a time (2 might fit in a large pan, but don’t crowd them) and cook about 3 minutes or until the bottom is a deep golden color. Turn with a fork or tongs and cook another 3 minutes. Remove from the oil and allow to drain on a paper towel. Repeat until all langos are cooked.. To serve, traditionally the langos is brushed with a mixture of garlic paste and water or oil. Crush a couple of cloves of garlic in a press or using a microplane grater, and mix with about 2 Tbs water or olive oil. On top of this, if you dare, spread sour cream and sprinkle with grated cheese. Enjoy!

Oven-baked langos Hungria

Oven-baked langos by Katy “Oven-baked lángos !” When I first saw the sign at the Budapest Christmas fair years ago, I was puzzled. What is lángos about if not deep-fried greasy goodness? But judging from the crowds gathered around the stand, where a clay oven was stoked with wood and slabs of speckled dough were rotated in to bake over the coals, there must be something worthy of attention. Töki pompos is the Hungarian name for this specialty, and once I got my hands on a piece I understood why fair-goers waited in the icy wind for their own slice. Soft dough with an artery-busting topping of sour cream, onions, bacon and cheese is just what you need to fortify yourself for braving the crowds at the vásár. Even if you don’t make it to the fair, this is easy to make at home, although you might need to open a window and let in some fresh air to really recreate the atmosphere. Print recipe Oven-baked lángos (Töki pompos) Since I’m not a porkophile, I leave the bacon off my piece, and just go a little heavier on the smoked cheese. If you don’t feel like making dough yourself, prepared pizza dough will work in a pinch. Ingredients Serves 4-6 8 oz/220 grams floury potatoes (about 1 large potato) 2½ cups/320 grams flour 1 tsp instant yeast 1 tsp salt 2/3 cup/160 ml water, reserved from cooking the potatoes For the topping 1 cup/200 grams sour cream 2 large cloves garlic 4 oz/110 grams thick-cut bacon, cubed (optional) 1 large purple onion, thinly sliced 4 oz/110 grams smoked cheese, grated Method Peel and roughly chop the potato; cook in a pot of boiling water until pieces are easily pierced with a fork, about 10 minutes. Drain, reserving 2/3 cup of the cooking water. Set the water aside to cool, and mash the potatoes. In a large bowl, whisk together the flour, yeast, and salt. Stir the mashed potatoes and water into the dry ingredients, and mix until the dough comes together. Knead the dough for 4-5 minutes until it is smooth and a bit sticky. Place the dough in a clean bowl, cover with plastic and leave it to rise for about 2 hours or until doubled. When the dough has risen, preheat the oven to 400 degrees F, 200 C. On a well-oiled baking sheet, roll or pat out the dough to about ½ inch (2 cm) thick, then bake for 8-10 minutes or until it is just beginning to turn golden. Set aside to cool. While the dough is baking and cooling, prepare your toppings. Chop the bacon, slice the onions, grate the cheese. Put the garlic through a press or use a microplane, and mix it into the sour cream. When the dough is cool enough to touch, spread on the sour cream, then sprinkle the onions and bacon evenly over the top. Sprinkle the cheese over it all. Return to the oven to bake another 10-12 minutes until the cheese has browned and the bacon is cooked. Slice and serve.

Toki pompos (pão de batata) hungaro 2 receitas

	Toki pompos 01 (pão de batata) hungaro Ingredientes: 50 g de farinha 2,5 g de levedura 2 pedaços de casca, cozidos de batata (cerca de 1 krumplinyomónyi) 1 colher de sopa de óleo 2 xícaras de creme de leite 3 dentes de alho 2 cabeças de cebola vermelha carne ou bacon em cubos de bacon pouco de leite açúcar sal queijo Emmental ralado Preparação: O fermento no leite morno com açúcar felfuttatjuk. O ninho é preparada de farinha, coloque as batatas cozidas em puré, fermento, óleo, sal a gosto. Massa elástica é preparada com água quente, exercite-se bem. Deixe crescer em lugar quente por duas vezes, e depois levemente deslocar kiolajozott fazemos e aprox. 1 a 1,5 cm de espessura são fornecidos. Asse a 200 graus por aprox. 8-10 minutos. Os pompos semi-acabados removido, o top 1 colher de sopa de farinha de trigo e creme de leite misturado com propagação de alho ralado e polvilhe com a cebola cortada vermelha, bacon picado e queijo grosseiramente ralado. O megdíszített pompos de volta para a aprox forno, e. Leve ao forno por mais 5 minutos, até que o pão é cozido massa pronta, e megpirul topo.
	Toki pompos 02 Abertura Galeria Ingredientes: 50 g de farinha 2-3 batatas cozidas 1 pacote de fermento de padeiro 20 onças de bacon 1 cabeça de cebola roxa 4-5 dentes de alho 5 xícara de creme azedo 15 a 20 onças de queijo Preparação: As batatas cozinham, rompendo e adicione o fermento misturado com a farinha. Talvez o főzőlevét batata utilizada para a construção. Seja apenas um pouco, adicione um pouco de sal. Uma lata que oferecem horas após a emergência assado metade,. Retirado do forno, e já foi encontrado no alho, leite triturados, misturados com uma escova de bacon picado (não sentir pena de a matéria-prima), polvilhe com cebola roxa picada laskára, em seguida, retornou ao forno por aprox. 10 minutos. No final da cozedura polvilhe com o queijo ralado. Cserszegi tempero melhor para ele. Nota:

http://www.nytimes.com/interactive/2012/04/18/dining/the-pizza-issue.html?ref=reviews

See You Later, Pizza, This Dough Is for Calzones

By MELISSA CLARK

MAYBE it’s the suggestive power of the name, but rarely do I use pizza dough for anything else, even though it’s perfectly suitable for savory tarts, flatbreads and rolls. Once I get pizza on the brain, it’s hard to redirect. Then I got reacquainted with an old friend also made from that same dough: the calzone.

Though it was a childhood staple at my corner pizzeria, I hadn’t eaten a calzone in years. But at a dinner at Lucali in Carroll Gardens, Brooklyn, I saw one emerge from the oven, a burnished, puffy crescent oozing ricotta at the seams. On the side was a small bowl of tomato sauce for dunking, garnished with a few fresh basil leaves. It was a much classier presentation than the oil-stained paper plate I would use to transport my calzones of yore, and it tasted better, too.

I was inspired. It was time to revisit the calzone at home.

After all, a calzone has many of the perks of pizza. Easy and crowd pleasing, it’s a good vehicle for using up odds and ends in the fridge.

It also has some happy benefits of its own. For one, you can get away with adding a lot more cheese. In fact, it’s practically mandatory. You need to stuff enough ricotta and mozzarella into the dough so that it ripples attractively, rising as it bakes. Unlike an apple turnover, which wants to stay flat, a calzone should peak and singe at the top. (True, you could cram the dough full of vegetables and the like, but if you love cheese, calzones are the place to indulge.)

Another calzone advantage is the element of surprise. Pizza gives it all up as soon as it lands on the table; serve a calzone to a group and let them anticipate the moment when they find out what’s inside.

The surprises continue even after the big reveal. A calzone unveils itself slowly, bite by bite, especially if you’ve layered the fillings with several elements, like sautéed broccoli rabe, olives and three kinds of cheese.

That was the first calzone I made after my Lucali meal, and the recipe is a good template for a calzone of the cheesiest kind. You can vary the vegetable, substituting roasted red peppers, halved cherry tomatoes, grilled onions or ramps, sautéed raw mushrooms or steamed kale for the rabe. Or leave vegetables out altogether. Hate olives? Skip them or combine with anchovies or capers to increase the salt factor.

Pork products are also particularly calzone-friendly. Adding savory bits of ham, sausage or seared pancetta or bacon will bulk up and fortify the meal.

For the dairy eschewers in my life, I whipped up a calzone without any cheese at all. Instead, I piled garlicky mashed white beans and caramelized fennel and onions into pizza dough, baking it until golden. It was full-flavored and soft-centered, not a traditional calzone but a delicious tart-like creation unto itself, and one that I’ll make again.

Taking a cue from Lucali’s Nutella-drizzled calzone, I even attempted my own dessert version. I mixed honey, cinnamon and orange zest into ricotta before filling the pizza dough (the same one used for the savory calzone), then I dusted the top with powdered sugar after baking. A sprinkle of sea salt lent a savory contrast to this most sweet endeavor.

And finally, for those who can’t give up the pie, I offer a pizza-calzone hybrid. Based on an elaborate dish I sampled at Don Antonio by Starita, a Midtown pizzeria, it has basil-perfumed ricotta and Parmesan in the center, and tomato sauce and melted mozzarella on top. It’s the best of both worlds, and an unexpected thing to do with a ball of pizza dough.

Matzo is more than just Jewish flatbread

By BERNARD LEED · Daily Trojan

Posted April 3, 2012 (2 weeks ago) at 10:12 pm in Columns, Lifestyle

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The appeal of unleavened bread might be limited. At least that’s how the food would sound to anyone unfamiliar with the thin, cracker-like matzo, a Jewish dietary staple that makes a resurgence with the arrival of Passover this time of year.

The common explanation for matzo’s origins is that Israelites had little time to flee Egypt during their Biblical exodus, resulting in bread that had to be flattened and quickly baked. Matzo is thereby eaten as a form of symbolic remembrance at Passover.

But for those of you not observing the holiday, or who choose not to keep kosher, the question becomes this: If you don’t have to eat matzo, why eat it?

Answer? The crunch. The wide surface that takes well to spreads. The random bits of baked flavor. These are reasons to embrace matzo.

Another vital reason is its versatility.

Bon Appétit, The New York Times and Martha Stewart Living have all recommended ways to diversify the Seder, the traditional Passover meal. And all have provided funky new recipes introducing flavors like rosemary and olive oil to toasted matzo.

Then there are matzo balls. I’ve written previously about The Gorbals’ bacon-wrapped matzo balls andLukshon’s silky, Asian-inflected matzo ball soup. The writer-historian Marcie Cohen Ferris even wrote the definitive book on Jewish Southern food, Matzoh Ball Gumbo. The title recipe incorporates a spicy Creole seasoning into the matzo balls — just another example of how easy it is to improvise, personalize and regionalize a recipe.

But for the traditionalist, the standby matzo recipes still hold strong. However, you must keep in mind that the best matzo — crumbly and buttery with dark, popped bubbles throughout — is prepackaged.

There are plenty of ways to try matzo, both new and old: An open-faced matzo sandwich is like having a bread’s crust without the doughy center. And for those that prefer this crunch, matzo becomes a worthy substitute.

Spreading some grainy mustard on a piece and topping it with some slices of pastrami and a pickled tomato is the stuff of deli dreams.

Keep in mind that Langer’s Delicatessen has the best pastrami, a widely acknowledged fact cemented by a prestigious James Beard award. Langer’s is only three miles from campus, a distance justified as walkable if you’ve ever tasted its “Number 19” sandwich, which flaunts hot slices of pastrami piled high with slaw, cheese and Russian dressing.

Another favorite is Hershey’s-dipped matzo, in which pieces of the unleavened bread are dipped in melted chocolate and left in the freezer until ready for consumption.

The combination of the two flavors, along with the once-a-year joy of matzo and the childhood memories of a melted Hershey’s bar, provides the teary-eyed, first-bite delight only the most special foods inspire.

Matzo often serves as a substitute for other ingredients, too.

Oats fall into a kosher gray area, so if you have the matzo, you might as well do good with it. Matzo granola is a cinch to make, and it tastes better toasted in a skillet than baked in an oven, as granola typically is. Here’s how to make it:

1. Lather a square of matzo with canola oil, sprinkle lightly with salt and generously with sugar and cinnamon.

2. Break over a hot skillet and let cook at medium heat until the sugar has glazed the matzo, and the edges of many pieces turn black, roughly four to six minutes.

3. To finish, add some chopped cinnamon almonds, like those available at Fresh & Easy and some golden raisins.

Finally, there’s matzo brei. Matzo brei gives texture to eggs and a pleasant dampness to matzo, creating a sort of free-form French toast. The recipe — my family’s — is as follows:

1. Break three squares of matzo into uneven, bite-size pieces and soak in warm water for about one minute until wet but not saturated.

2. Take matzo out of water and drain in colander to get the excess moisture out.

3. Mix four eggs in a bowl with a splash of milk until frothy.

4. Add matzo to egg mixture — mix well but carefully, as to not break up the matzo.

5. Heat skillet on medium heat with a dab of butter, enough to coat the bottom of the pan.

6. Add egg/matzo mixture and cook until tender, about four and a half to five minutes, or until desired doneness. You can treat the mixture much like scrambled eggs.

7. Season with salt and sugar or a cinnamon-sugar combination. A side of applesauce is also recommended.

Though using just egg whites is a healthier alternative than including the yolk, the matzo brei will lack significantly in flavor. Texture is important too — the dish is about the doneness of the matzo and wetness of the eggs. You should be appreciating chewiness in one bite, and savoring crisp, burnt pieces the next.

There’s always Langer’s, Nate ‘n Al’s, Canter’s or Barney Greengrass to get your matzo-dish fix too. But when it comes to this kind of comforting Jewish soul food, your own efforts in the kitchen should suffice.

 

Bernard Leed is a junior majoring in narrative studies. His column “Amuse-Bouche” runs Wednesdays.

Lefse

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Lefse on the griddle.

Balls of lefse dough.

Lefse rolling pin

Lefse is a traditional soft, Norwegian flatbread . Lefse is made out of potato , milk or cream (or sometimes lard ) and flour , and cooked on a griddle . Special tools are available for lefse baking, including long wooden turning sticks and special rolling pins with deep grooves.

Contents  [hide]  1 Flavoring 2 Variations 3 Hardangerlefse 4 Lefse in the United States 5 Lefse Celebrations and Festivals 6 See also 7 References 8 Other sources 9 External links

[edit ] Flavoring

A lefse topped with rakfisk served with potatoes, onion and sour cream.

There are many ways of flavoring lefse. The most common is adding butter to the lefse and rolling it up. In Norway, this is known as "lefse-klenning". Other options include adding cinnamon and/or sugar, or spreading jelly or lingonberries upon it. Scandinavian -Americanvariations include rolling it with a thin layer of peanut butter and sugar, with butter and white orbrown sugar , with butter and corn syrup, or with ham and eggs. Also quite good with beef, and other savory items, it is comparable to a thin tortilla. Lefse is a traditional accompaniment to lutefisk , and the fish is often rolled up in the lefse.

[edit ] Variations

Norwegian tykklefse

There are significant regional variations in Norway in the way lefse is made and eaten, but it generally resembles a flatbread, although in many parts of Norway, especially Valdres, it is far thinner.

Tynnlefse (thin lefse) is a variation made in central Norway . Tynnlefse is rolled up with butter ,sugar and cinnamon (or with butter and brown sugar). Tjukklefse or tykklefse (thick lefse) is thicker and often served with coffee as a cake.

Potetlefse (potato lefse) is often used in place of a hot-dog bun and can be used to roll upsausages . This is also known as pølse med lompe in Norway , lompe being the "smaller-cousin" of the potato lefse.

Møsbrømlefse is a variation common to Salten district in Nordland in North Norway. Møsbrømmen consists of half water and half the cheese smooth with flour or corn flour to a half thick sauce that greased the cooled lefse. Lefse is ready when møsbrømmen is warm and the butter is melted.^[1]

[edit ] Hardangerlefse

Hardanger Lefse

Another variety, the Hardangerlefse (from Hardanger in Norway) is made from yeast risenGraham flour or a fine ground whole wheat flour (krotekaker ). The dough is rolled with a conventional rolling pin (and much more flour) until it is thin and does not stick to the surface. It is then cut with a grooved rolling pin in perpendicular directions, cutting a grid into the dough which prevents it from creating air pockets as it cooks. The grid cut can also aid in thinner rolling of the lefse, as the ridges help preserve structural integrity. The lefse is cooked at high temperature (400 °F or 205 °C) until browned, and then left to dry. It can also be freeze dried by repeatedly freezing and thawing.

Dried Hardangerlefse can be stored without refrigeration for six months or more, so long as it is kept dry. It is customarily thought that the bread (along with solefisk ) was a staple on the seagoing voyages as far back as Viking times .

The wet lefse is dipped in water, and then placed within a towel which has also been dipped in water and wrung out. Many people maintain that dipping in salted or seawater enhances the flavor. The dry lefse regains its bread-like texture in about 60 minutes. Often that time is used to prepare ingredients such as eggs or herring which are wrapped in the lefse once it has softened.

[edit ] Lefse in the United States

Lefse is a Scandinavian treat that is especially popular around the holidays. ManyScandinavian-Americans eat lefse primarily around Thanksgiving and Christmas . Family members often gather to cook lefse as a group effort because the process is more enjoyable as a traditional holiday activity. This gathering also provides training to younger generations keeping the tradition alive.

The town of Starbuck, Minnesota is the home of the world's largest lefse. In some parts of the United States, including Minnesota , North Dakota , South Dakota , Iowa , Wisconsin , Oregonand Washington , lefse is available in grocery stores. Norsland Lefse, a factory in Rushford, Minnesota , produces about a half million rounds of lefse each year.^[2][3][4]

[edit ] Lefse Celebrations and Festivals

Lefse is celebrated in cities and towns with large Scandinavian populations. Fargo, North Dakota hosts the wildly popular Lobster and Lefse Festival in August each year. Fosston, Minnesota invites area lefse makers to compete for the title of Champion Lefse Maker at its Lefse Fest in November.^[5][6]

[edit ] See also

• Tunnbröd
• Flatbread

[edit ] References

1. ^ Møsbrømlefse fra Saltadal (Oppskrift)
2. ^ Lefse Dagen (Starbuck Chamber of Commerce)
3. ^ Labor of lefse keeps tradition rolling (Milwaukee Journal Sentinel)
4. ^ Finding Minnesota: Norsland Lefse Factory (WCCO. Rushford, Minn)
5. ^ Lefse Fest (City of Fosston)
6. ^ Lakeland News at Ten (PBS) clip of Lefse Fest

[edit ] Other sources

• Legwold, Gary (1991) The Last Word on Lefse (Adventure Publication) ISBN 978-0934860789
• Ojakangas, Beatrice (1999) The Great Scandinavian Baking Book (Univ Of Minnesota Press) ISBN 978-0816634965

[edit ] External links

Wikimedia Commons has media related to: Lefse

• Lefse Fest
• Lobster and Lefse Festival
• Lakeland News at Ten (PBS) clip of Lefse Fest