This works with any mushroom type, and the texture is wonderfully smooth and creamy and coats the bigger pasta types beautifully.
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….
Liptauer Cheese or JUHTÚRÓS KÖRÖZÖTT
The basic musts are the sheeps-milk cheese, paprika, onion and caraway seeds. All the other ingredients are optional.
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.
Grandmother Sophie’s Chili Sauce
My husbands Grandmother on his mother’s side was an incredible cook. She was a superwoman of the depression era. She canned everything herself, and when she cooked for gatherings she came with trays filled with fried chicken, polish sausage and sauerkraut, potato salad, and always made enough for an entire neighborhood. She worked at Marshall…
SÁRGABABFŐZELÉK or Wax Bean Stew
This is one of my favorite meals. Growing up I ate a lot of Fozelek which translates to “cooked down” which would translate to “comfort food”. If there is a large harvest of anything, too much to eat or is the type of vegetable that won’t keep well in the cellar, then “fozni le kell” which means…