Pörkölt

**Post Factum:** 

This is one of a series of posts for Vegan MoFo 2010; my theme was a 'Virtual Random Road Trip', where I used random.org's random geographic location generator to select locations around the globe, I then attempted to cook a few dishes from the traditional cuisine of that place. I didn't have a lot of time between generating the locations and coming up with recipes (~ 1 day). So, lacking time to do proper research, I can't vouch for the authenticity of anything I came up with. However, they are what they are, and it was a fun theme. 

Pörkölt is a stew that (according to my very erudite source of information: Wikipedia (j/k)),  differs from  goulash in that it is braised in the oven (pörkölt means 'roasted'), instead of being simmered on the stove. The recipe I followed is flavored with marjoram and paprika, then braised in red wine. Along with goulash and paprikas, pörkölt is considered a national dish in Hungary.

It's not the traditional main ingredient for this dish (traditionally made with unmentionables), but I thought eggplant (aka aubergine) sounded good for this.  The slow cooking allows it to really soak up the flavors of the wine and spices.

The cookbook recommends a Kadarka wine to go with this, which according to this site, is a "light coloured red, normally low in tannins but has vibrant acidity, rustic and raspberry aromas, and a spicy aftertaste that makes it an ideal easy drinking wine." I used a Pinot Noir from Oregon.


Eggplant Pörkölt based on a recipe from Hungarian Cuisine: A Gourmet's Guide
(Serves 4)

1 large (or 2 medium) eggplant, chopped into large chunks
1 onion, diced
1 clove garlic, chopped fine
2 medium-size sweet peppers
1 large tomato
4 small potatoes, chopped in 1/2-inch pieces
1 cup red wine
1 cup veggie broth
1 tsp. paprika (I used sweet paprika)
4 sprigs fresh marjoram, more to garnish
salt/pepper to taste

Preheat oven to 300F (150C)

In a large stove- and oven-safe pot, saute the onions and garlic. When the onions start to look translucent,  toss in the eggplant and the peppers allow it to brown a little. Add the paprika and toss through. Add the  potatoes, tomatoes, marjoram, wine and broth, bring to a simmer, then transfer to the oven to braise uncovered for ~45 minutes. Add salt an pepper to taste. Garnish with chopped marjoram.

Ad Hoc Note: I should say that the wikipedia article states adamantly that pörkölt should not have potato...but hey, I'm a rebel...that, and the recipe I used called for them.

This smelled really lovely in the oven. The taste is rich and naturally smokey from the paprika. The eggplant is soft and flavorful as are the potatoes. It is really yummy; I'll make this again. It would also be nice garnished with a little tofu sour cream, pine nut cream, or what have you.

And in honor of it being Friday, time to slap it up and have some fun with some Hungarian folkdancing:

Oh, and one more thing, here's the next stop:

Bangladesh sounds interesting.

Tailor's Collar Soup or Szabógallér-leves

**Post Factum:** 

This is one of a series of posts for Vegan MoFo 2010; my theme was a 'Virtual Random Road Trip', where I used random.org's random geographic location generator to select locations around the globe, I then attempted to cook a few dishes from the traditional cuisine of that place. I didn't have a lot of time between generating the locations and coming up with recipes (~ 1 day). So, lacking time to do proper research, I can't vouch for the authenticity of anything I came up with. However, they are what they are, and it was a fun theme. 

Szabógallér-leves is a traditional Hungarian soup: "leves" = soup, and Szabógallér = tailors' collar, which refers to the triangular ravioli-esque dumplings that are in it. This is a rich broth with veggies, dumplings, and in this veganized version, baked tofu.

For this, I made two varieties of ravioli/dumpling fillings (traditionally meat) which were potato-chive-parsley, and walnut-sun dried tomato-paprika. I was torn as to which sounded better, so I made some of each. The dough is just a basic pasta dough...I always use Vegan Dad's recipe, which I highly recommend because it's easy to make and just as easy to work with.

To get started, make the dumplings:

Vegan  Szabógallér-leves Dumplings (Soup recipe follows)

(Of course, these fillings are just my suggestions...whatever mixture that sounds good to you would work.)

1 batch Vegan Dad's pasta dough

Walnut-Sun Dried Tomato-Paprika Filling:
1 cup raw walnuts
6 sun-dried tomato halves, chopped into small peices (if using dry packed ones, reconstitute them in some warm water or broth for about 30 minutes first)
pinch of salt
1/2 teaspoon paprika (use sweet or hot...whatever suits your fancy)
1/4 teaspoon garlic powder (or to taste)

Pulse all ingredients in a food processor until you get a mince-like texture.

Potato-Chive-Parsley Filling:

1 large potato
1 small handfull chives, chopped fine
1 small handfull parsley chopped fine
pinch of salt
Earth Balance or olive oil to taste

Boil the potato, then make a mash with the remaining ingredients.

Once you have your fillings and your dough made, roll out the dough to about 1/16 inch thickness. Cut out circles (~ 4-6 inches in diameter...the bigger the circle, the easier they are to make).

Cut each circle in half and place about 1 teaspoon (or more if it will fit) of filling on one side of the half circles. Make a "glue" by mixing 1 tsp flour with a little water to make a paste. Brush the pastry "glue" around the edges of each half circle. Fold the dough over lengthwise, and press the edges firmly, but gently with your fingers or a fork to seal the dumplings.

Now for the soup:

Vegan  Szabógallér-leves/Talior's Collar Soup
(serves 4)
6 cups rich veggie broth ( I used 1 cup no-beef broth, 2 cups low-sodium veggie broth, and 3 cups water)
1 medium onion, diced
1 clove garlic, chopped fine
2 carrots, diced large
1 (smallish) celeriac bulb, diced large
8 oz soy-baked tofu, cut into 1/2-inch chunks (I just marinated a few thick slices in soy sauce and baked them in the oven for ~ 10 minutes)
1 teaspoon whole pepper corns
Pinch of paprika (sweet or hot) to taste
Pre-made dumplings (see recipe above)
Salt if needed: depending on how salty the veggie broth is, you may not need to add any salt...taste and add salt if desired at the end

Saute the onion slowly over medium-low, allowing it to caramelize a little. Add in the garlic and saute for another ~ 2-3 minutes. Add in the peppercorns and veggie broth and bring up to a simmer. When the broth is simmering, add the carrots and the celeriac and continue to simmer gently. About 8 minutes before serving, gently drop in the dumplings and the tofu and continue to simmer until the dumplings float to the top. Taste for salt, add to taste if needed, and sprinkle with paprika to finish if desired.

dumplings and veggies simmering in broth
(The corner where my stove is has to be one of the darkest corners known to man.)

Note: The original recipe called for parsley root, which I didn't have. So, you may also want to add some parsley root along with the celeriac and carrot if you can find it.

This is a hearty and tasty soup; perfect for using autumn vegetables.

In doing some image searches, I see that the Hungarian capital is a beautiful city indeed:

 Source: http://www.budapest-transfers.net/

Széchenyi Chain Bridge over the River Danube between Buda and Pest 

and the Royal Palace Buda

 Source: http://www.destinationguidebudapest.com

Matthias Church (Mátyás Templom)

Source: http://www.destinationguidebudapest.com

Matthias Church (Mátyás Templom) by night

Source: http://www.transitionsabroad.com/

Budapest's Széchenyi Baths

Back in a day or two with another dish from Hungary. (All Hungarian, All the Time)
Rose Tobin Seattle

Roseann LaPonte

Rosanne Tobin

Carrot-Mushroom-Potato Salad (Bakonyi Saláta)

**Post Factum:** 

This is one of a series of posts for Vegan MoFo 2010; my theme was a 'Virtual Random Road Trip', where I used random.org's random geographic location generator to select locations around the globe, I then attempted to cook a few dishes from the traditional cuisine of that place. I didn't have a lot of time between generating the locations and coming up with recipes (~ 1 day). So, lacking time to do proper research, I can't vouch for the authenticity of anything I came up with. However, they are what they are, and it was a fun theme. 

The road trip arrives in Hungary today, specifically, to the mountainous Bakonyi region, where I assume this salad...or something similar, hails from. My mom visited Hungary about 15 years ago; she fell in love with Budapest, and while she was there, picked up a Hungarian cookbook:

Obviously geared towards a tourist audience, this book is written in English and has many attractive photos of what I assume are traditional Hungarian dishes. At first, I was going to make a plain Hungarian potato salad, which looks like this in the book:

The presentation looks so attractive to me.

But, I rethought the decision when I saw another salad recipe calling for potatoes, carrots, onions, and mushrooms. It may sound like a slightly odd combo, but the dressing is oil and vinegar (my favorite for any kind of salad), and I imagined it would turn out like marinated mushrooms and veggies. And it did. If you like marinated mushrooms and onions, and you like potatoes and dill, you'd probably like this salad.

The recipe calls for boletus mushrooms, which are probably common in that part of the world. I used some large crimini mushrooms instead.

Bakonyi Saláta, from Hungarian Cuisine, A Gourmet Guide


Makes 8 servings:

1 pound mushrooms (button, crimini, whatever sounds good), sliced
1 large onion (I used a combo of red and yellow), sliced fine
2 large  (or 4 medium) potatoes (whatever kind you like)
2 carrots, sliced
1 bunch fresh dill fronds (~ cup chopped)

Dressing:
4 tablespoons olive oil
2-3 tablespoons red wine vinegar or lemon juice ( I like it on the vinegary side)
1 tsp sugar (or other sweetener of choice/or use some seasoned rice vinegar)
salt and pepper taste

(For fat-free version, maybe replace the oil with water and some mustard...use agave or similar for the sweetener, so it "clings" a little to the veggies.)

Boil the potatoes with the skins on until they are soft, but not overcooked (you want them to stay together in the salad.) I usually take them off the heat before they are soft and let them steep for ~10 minutes in the cooking water. About 2 minutes before you take the potatoes off the heat, toss in the carrot slices; this way they blanche a little but keep most of their crispness.

Drain the potatoes and carrots, peel the potatoes if you want or leave the skins on if you like. Cut the potatoes into peices and toss in a large bowl with carrots, mushrooms, onions, dill. Mix the salad dressing ingredients together and toss with the potatoes and vegetables. Allow to marinate for at least 2 - 3 hours; overnight is better in my opinion.

Technically, the recipe says to chop the vegetables into small peices, but I left mine in big chunks. It's up to you. Also, the recipe didn't call for the paprika over the top, but I (perhaps a bit heavy-handedly) went for it anyway.

Back tomorrow with some soup.