Garden Beds in September

Every season it still touches me, that a little seed the size of a pinhead, will grow into a plant sometimes six feet tall, and produce thousands, sometimes, hundreds of thousands of seeds, each capable of becoming another mature plant. 

Cinnamon Vapor

  Overnight, this process continues, and then the roll becomes just the way I like it

Super Value Cinnamon Rolls

I have devised a special for all you cinnamon roll lovers out there. How can I possibly make these rolls better you may ask? Here’s how: One bowl of dough makes twelve cinnamon rolls.The raggedy ends are cut off, and the dough divided into twelve pieces. The special value is thus:The dough is divided into…

Hungarian Cabbage Noodles

I remember this meal. It was a favorite of mine.  Meat for us was not every day.   Too expensive.  My father had a garden and that was our mainstay.  We had many bread and noodle-based meals, and this was a favorite of mine.  Thinking about my growing up Hungarian, I have specific food memories,…

Cinnamon Rolls

Today, I take this very same sweet dough, roll it out into a rectangular shape, then kick it up a few notches, by smearing a generous amount of butter, handfuls brown and white sugar, and a thick dusting of cinnamon bark powder, which then combine together into a thick syrup through the alchemy of heat, and we have our cinnamon roll, the culmination of eight hours of labor.

Pasta Fridays: Green Pea Sauce with Ricotta and Ham

A new tradition in the making that I’m hoping will prevail. I want to explore the Pasta World! Recipe Marcella Hazan:I substituted a small frozen bag of green peas. Having Italian Food may often amount to no more than that, or to a pizza, or a platter of cold cuts, or a rice and chicken salad….

Coop Stories: First Chickens

And of course the Portraits and they all have names:

Mahogany, Copper, Meanie, Marilyn, Cotton, Snowflake, Nefertiti, Nessa, Muffy, Yalamay, Zora, Nuru, Pumpkin, Sidekick, Buttercup, Sooty, Sheela, Sophie, Scrappy, Rosie, Jamie, Angelina, Sweet thing, Cruella DeVille

Coop Stories: First Coop Arrival

I dreamed of a coop I could walk into, like I remembered doing as a child. My childhood chicken houses were rustic, simple, rudimentary, but they were familiar, so the designs I saw, which were in most instances a box you could reach into, but not walk into, just didn’t fit the vision.

Farmstand Village Concept: 10/2021

We are getting close to fleshing out the idea, the big parts are in place. Now begins the tweaking of it. The fun part. I’m excited to see how it will all come together,

Honey

Who doesn’t love warm bread with a dab of butter and a drizzle of pure natural honey?It just seems natural to add honey to a delicious meal of warm bread, fresh eggs, smoked bacon or kolbasz. It really sweetens up the smoky, salty flavor of the meats.Rich dark roast coffee or espresso with warm bread…

Simple Vegetable Soup “egyszerű zöldségleves”

This is a basic soup my family has made for decades. It’s very paprika forward. Very Hungarian.
It’s simple, nutritious and deceptively full of flavor, in spite of the few humble ingredients.
The key is to add each element at the right time and in the right way. If not, you’ll have a very insipid or bitter soup.
This base vegetable soup lends itself to many variations, all completely delicious.

LECSÓ

First I smell the bacon slowly frying with half rounds of sliced onion, pale yellow, almost white Hungarian peppers, and rich red tomato from the garden. When the meat was just cooked, the onions and peppers just wilted, he slipped the half rounds of tomato and cracked a few fresh eggs on top, making little spaces where the egg whites would run and cook evenly. When it was cooked, he served it with a thick slice of toast and warm tea with lemon in it.

“Nokedli”

Hungarian egg pasta dumplings. Handmade, cut from loose batter into boiling water. Simple ingredients: Flour, eggs, salt. That’s it. But like any pasta, it takes elbow grease, time and a desire to make and clean up a huge mess.

Beaver Dam Pepper

I feel a kinship to a Hungarian Pepper that survived and flourished into a “naturalized American” much like myself.   When you take a bite, you get the other flavors first, and then the heat kicks in,

Stuffed Kohlrabi Töltött Karalábé

Hungarians love stuffing vegetables. It’s such a flavorful way to use vegetables and elevate the plating from a boring bowl of stew to an  artfully stuffed and carved vegetable, placed majestically in a beautifully contrasting sauce, of which you can eat  as little or as much as you like.  Many of my favorite childhood foods were stuffed vegetables. Stuffed peppers, stuffed cabbage and the sublime and rare stuffed kohlrabi. 

Dumplings in Paprika sauce with frankfurters.

Want to whip up something super easy and delicious? This is it! Its a take on Hungarian “paprikas nokedli” One tub precooked rich egg dumplings One large onion coarsely chopped Oil, I used avocado oil 5 frankfurters or hot dogs cut on the bias into small pieces. I tablespoon good quality paprika Sweat down the…

Hidegtál

Hungarians love their cold platters! I have found these creative platters of Magyar smoked meats. These inspire me to think about the holidays to come and to think about designing some of my own.