Quick Pickle Chips

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I have no idea if anyone tracks(ed) the preserving trend, but it seemed to be on the uptick in the last ten years. Some credit the trend to hipsters in Brooklyn and journalists pondered if pickles were the new cupcakes? 

Since many young'uns today live in tiny apartments, small batch preserving has also become popular. Though I have the fruit cellar and the jars - small batch is what pushed me to pickling. (And this is really small batch - a 1 pint jar of pickles.) Also appealing in this case is that there is no processing. These are fridge pickles That take 10-15 minutes to make) and that last up to six weeks - though so far they've been eaten before then.

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Hungarian Sour Cherry Cake (Megyes Pite)

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Hungarians use sour cherries (called meggye) in several dishes - including in a cold cherry soup - and there are several ways in which sour cherries appear in desserts. Here they adorn a low rise sheet cake which is perfect with coffee - and some people even love it for breakfast!

You'll notice that this recipe uses Kirsch aka Kirschwasser. Though made from morello cherries "kirschwassers have a refined taste with subtle flavors of cherry and a slight bitter-almond taste that derives from the stones." [Source

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Mixed Bean Salad

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Google 'bean salad' and you get over 7.5 million results, but this is from a recipe notebook I began in 1983.

Despite the preponderance of combinations, this bean combo has persisted, and something like it can still be seen at many salad bars.

You can get creative with variations, but I often prefer the "taste memory" of this salad - even though I suspect the taste memory has something to do with sugar... (just a bit of sugar...)

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Lemon Garlic Drumettes

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Once upon a time (in my life), chicken wings were the cheapest part of the chicken.

Few people seemed to be interested in using them for purposes other than chicken stock, until the "chicken wing" craze hit in the 1960s. Their popularity skyrocketed in the subsequent decades, and now a Google search on chicken wing recipes garners almost 9 million results!

Look at these lovelies! What could be more tasty than garlic and lemon?

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Hungarian Peppers and Tomatoes (Lecsó)

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The arrival of Hungarian Peppers at markets results in a rush to the kitchen to make this classic dish.

Lecsó can be a main or a side at any meal - or can be used as a garnish on a schnitzel sandwich, or even as a "sauce" over pork chops.

Once hard to find, these peppers are now easy to find and are a treat to eat raw with salami and rye bread. But first you need to make lecsó!

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Moroccan Chicken on Quinoa

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A delicious meal using quinoa - ever popular partly because it is considered to be a protein and gluten-free.

The butter, honey, cinnamon quinoa pairs well with the Moroccan spices (cinnamon, ginger, turmeric, coriander) that flavour the chicken. You'll make this time and time again!

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Hungarian Creamed Squash (Tökfőzelék)

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The summer squash called "vegetable marrow" is appearing at markets (mid-August) and there's still time to make this iconic Hungarian dish. 

"Creamed vegetables" - called főzelék - is classic Hungarian home-cooking. They can be used as sides, or as the main course served with eggs or Hungarian meatballs (fashirt). 

There's a fairly long list of vegetables that are creamed - the most common in my own experience being yellow waxed beans (babfőzelék) and this vegetable marrow (tökfőzelék). So good!

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Tuna Melt Canapés

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This recipe has been in the KB repertoire since 2010 when I stumbled across it in Saveur. That they are called canapés is so "lah-di-dah".

Really, you can make these for company or have them for lunch. The tuna filling is a great excuse to use mango chutney and curry, and can even be used in a hearty sandwich with lettuce or your other favourite sandwich garnishes.

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Ginger Fried Rice

In the KB kitchen this is usually dinner, but I can also imagine heating it up for breakfast. Serve it as a side, or with an egg.

This is a Mr. KB recipe. He stumbled across it in 2010 and made it part of his cooking repertoire. I have eaten it countless times - always extra delicious since I have never been the one who made it.

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Hungarian Noodles with Cabbage

Flour, eggs, water and whatever.

That could well have been "a fundamental" for peasant cooking in Hungary. While I do not know the facts behind this custom, authentic and thorough Hungarian cookbooks will share many recipes for pasta mixed with various things.

Here's noodles with cabbage!

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Andre's Asparagus

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Want to be a bit more "fancy pants" than simply grilling or boiling that wonderful fresh asparagus appearing in markets now?

This "salad" is served room temperature / "cold" with some steps that can be done ahead of time, and others that are done à la minute.

Don't be intimidated. With some prep it all comes together nicely!

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Rhubarb Coffee Cake

Rhubarb season sometimes arrives unexpectedly. It can make an appearance during that period when it is officially Spring, and yet there are days so chilly that you wish for your Winter coat.

And so it was this year. My phone's weather app is sending me frost warnings in May, but a friendly local farmer gifts me free rhubarb, so I head to the kitchen.

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Do you have a favourite rhubarb recipe?

 

Amish Potato Salad

It's Spring, and eggs abound - but it's not chocolate eggs I'm craving. It's real eggs. I can't seem to wait for a summer picnic to have potato salad - that creamy combo of eggs and potatoes. 

Not recalling the exact recipe of my mother and grandmother I did some research and have found an easy version of a traditional Amish cooked dressing. Am loving it with the Easter ham!

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Deviled Eggs

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It's almost that time of Easter bunnies and chocolate and egg hunts. One of many cultural celebrations heralding the progression from Winter to Spring and it's hard to imagine anyone who bemoans this seasonal transition.

Easter is late this year, so you still have time to consider adding deviled eggs to your menu - especially if you plan to have an Easter ham.

Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question or add a LIKE! What's your favourite way to prep deviled eggs??

Singapore Noodles with Pork and Pepper

Singapore Noodles - the descriptor seems designed to make things seem exotic. Probably no one in Singapore has ever heard of this dish.

Was it just a shorthand descriptor implying that the dish contained curry? Did "marketers" reckon that North American diners (at one time) would be more likely to eat "Singapore" Noodles than "curry noodles"? Who knows. 

In the KB kitchen this dish, by any name, is a favourite.

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Palmiers

Whether you call them Palmiers, ears, butterflies or French hearts, this light, crispy indulgence just might be the highlight of your well deserved coffee / tea break.

They are a favourite in my increasing repertoire of easy treats using puff pastry sheets. You'll be surprised how quickly they come together - which is good because they'll disappear quickly and you'll be making them again and again!

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Linzer Cookies

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'Linzer" is perhaps more often associated with Linzer Torte - a crust that includes nuts, a jam filling and a lattice top.

Like many European classics, the recipe dates back hundreds of years. The ingredients and construction with a jam centre seem to lend themselves to "cookies", though I have no idea when that trend began.

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Mrs. London's Chocolate Cake

A very delectable cake from a very old edition of Chocolatier Magazine.

This flourless chocolate cake is gluten-free - made from only chocolate, eggs and some sugar - who could imagine that would work? But it does... and in case you are imagining the cake to be dense (like Sacher Torte) or fudgy (like brownies) - just the opposite - it is light and delicate. Make it once and they'll be begging you to make it again and again.

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Caramelized Cauliflower

My recipe quests arise from attempts to match an old taste memory, or a new taste experience. In this case, it's new. Cauliflower is more reasonably  priced this Winter - and that's good because I can't seem to get enough of this super healthy vegetable (vitamins C and D). It's one of those veggies with an ancient history that seems to originate in Syria. I could eat these every day! See if you agree...

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Mushroom Nuggets

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Mushrooms Canada has just re-tweeted my recipe that they selected for inclusion on their site. Check it out!

These are a popular Hungarian appetizer - and even considered to be somewhat "classy".

Mushrooms Canada is very rich site full of great info and even more recipes. Read and remind yourself of all the nutritional value. You'll be wanting to make mushrooms every day - and why not!

I invite you leave a Comment or ask a Question or add a LIKE!