Their creamed spinach is online? :confused:

David

The recipe is! Or at least a copycat one.

I just came across this thread... I am sure many of you have seen it already but we had a recipe share as part of a virtual DO earlier this month. Recipes here: https://www.flyertalk.com/forum/dini...ipe-share.html

-J.

I'm pondering making tiramisu next weekend but need a recipe.

Oddly, I'm going to make svíčková and knedlíky for dinner and wanted tiramisu for dessert.

Here is the recipe for the cookies I posted on the "what I am eating" thread. My notes
Do NOT bake at 375..I turned my oven down to about 325-350. Also I prefer chewy cookies so I underbaked a tiny bit...I took them out at 11 1/2 minutes. I only got 11 cookies from this recipe. Rather than bothering to roll them into balls, I just treated them like drop cookies. I probably use more salt than it call for and I used Maldon because I like the big crunchy crystals. This recipe is very sweet but I used Skippy Super Chunk which is sweet to begin with.
https://www.foodnetwork.com/recipes/...ookies-9607690

corky Thanks for the recipe. I’ve got crunchy peanut butter arriving tomorrow in my Misfits box. For the first time, I need to figure out which egg substitute to use in cookies.

I think you probably need the fat from the egg so I wouldn't pick a non-fat one.

You have inspired me to make cookies if I go out on Sunday. I have a lot of sugar I'm trying to get rid of which is the driving force behind this effort. I would have to go pick up peanut butter though.

-J.

Planning to make oatmeal cookies using variations on the Quaker Oats recipe. I will use up my granulated sugar and backfill with Splenda, and use up my flour and backfill with whole wheat flour. I don't plan on using any raisins or chocolate chips.

-J.

I made the cookies tonight, however I did not use any whole wheat flour or Splenda -- had enough of the real stuff (and still have some left :o). I also added a large splash of unsweetened vanilla almond milk (beverage product... I don't like calling it milk) since it was getting really thick. Looking back, it probably didn't need it, but I don't think it hurt too much. The cookies are... not bad. I think after they sit overnight they will taste a lot better. 10 minutes at 350 F wasn't nearly enough. After 12 minutes or so I cranked it up to 400 and then let it sit a minute or two, then shut off the oven and left the cookies in as the oven cooled; I had taken out one batch after 12 minutes but it wasn't done enough, so I put it back in. They are a little crispier than I would have cared for, but this entire thing was a learning experience.

-J.

Anyone have a good goulash recipe they like? I feel like kipper might. I'd like to try making it but don't really know what an "authentic" goulash would be like...though I vaguely remember having a bowl in Prague and loving it.

Our Sunbasket fish dish last night had a really good crunchy side "sauce":

roughly chopped almonds
roughly crushed coriander
Butter
Olive oil
Orange zest
Red chili flakes
Salt/pepper

Toast almonds and coriander in a small saute pan until fragrant, then add about a tablespoon of butter and a tablespoon of oil. Stir frequently until the foam subsides. Add in the orange zest, chili flakes, and cook on medium for a minute or two. Salt and pepper to taste.

It made a delightful crunchy topping for the roasted fish filets.

Now, why would you say I might have a good goulash recipe? :D

2 pounds beef stew meat (I just buy pre-cut stew meat, although you can buy a roast and cut it for stew meat if you want)
2 large onions
1⁄4 cup oil (I typically use veggie oil)
2 teaspoons caraway seeds
3 teaspoons granulated sugar
3 teaspoons Hungarian paprika (always Hungarian)
4 garlic cloves
3 ounces tomato paste (half a can, roughly)
1 1⁄2 tablespoons salt
Pepper (just a dash or so)
8 cups water
1 cup plain breadcrumbs
2 teaspoons marjoram
Topping
1 large onion

Finely chop the 2 onions and add to a large pot. Add the oil and sauté the onions. Turn off the heat. Mince the garlic cloves and add to the cooked onions, along with the caraway seeds, paprika, half a can of tomato paste, and the sugar. Turn the heat back on to medium for about a minute and stir. Add the beef, salt, pepper, and water and turn the temperature back up to high and stir to mix everything. Put the lid so that it is mostly covered but allows some steam to escape. Bring to a boil, then lower to a very gentle boil. Stir it again, then replace the lid to allow just a little bit of steam to escape. Let it cook at a gentle boil for 90 minutes or so, stirring every 15 minutes. You can see if the meat is tender after about an hour or so, and then check it every 15 minutes, when you stir it. Once the meat is nice and tender, stir in the bread crumbs to thicken the sauce. Make sure to stir the breadcrumbs in well, so they don't clump together. Add the marjoram and increase the heat a bit. If the sauce looks too thin, stir and allow it to boil a little to cook off a little extra water. If it's too thick, add a little more sauce.

Garnish with the other onion. You can chop or slice that onion, depending on your preference. I serve it with dumplings, but you can substitute a nice, thick, hearty crusty bread. I will also admit to using pre-minced garlic as a shortcut, and I typically make a double batch because otherwise, I have half of a can of tomato paste. If a little extra paprika gets in there, it's not a bad thing. I joke that I add paprika until the spirits of my ancestors whisper that it's enough. :D

If you want my dumplings recipe, be prepared to go on a wild goose chase to find the specific flour you need. :D

I need to buy Hungarian paprika. Are there any brands better than others?

I've had trouble finding it, so I typically buy whatever I can find, regardless of brand.

SWEET Hungarian paprika (skipping the sugar) and beef broth instead of water. And we skip the marjoram, breadcrumbs and caraway seeds and use a pressure cooker.

Thanks for sharing your recipe , kipper

Bought our various Hungarian paprika in Hungary , oops , better check the expiry dates !
These were from different towns including Budapest where we disembarked on our Danube River cruise . Some claimed to be the specialty of the region / villages ..
That was our last river cruise before 2020 when cruises & global travel stopped , just about for everyone

Happy to share!

I didn't even think about that... I may have a trip there early next year. Now I know what I'm bringing back! :D

FYI, saw a video today on FB of Jacqques Pepin preparing chicken cutlets and he used Spanish Paprika.

I use smoked paprika with everything even if it calls for a different kind. :p

Thanks kipper! I was wanting to make a beef stewy type of thing; usually I make boeuf bourgignon but I think I'll try this instead.

You're welcome! Now I need to make it again because I'm craving it. :D

Thanks Kipper! I will definitely give this a try, perhaps this weekend! I was fortunate to experience a great goulash while on a business trip to Budapest. A colleague took me to this restaurant that was tucked away in an alley. I was sick as a dog (turned out to be pneumonia), and it was freezing outside. That goulash was so good, it remains on my “last meal list”. Looking forward to trying your recipe!

Care to share the name of the restaurant?

Unfortunately, I can’t. I’m no longer with that organization, and neither is my colleague. I wish that I had noted the name.

Darn! I guess I'll just have to try to find something like it if I'm there. :D

It's not a hole in the wall place, but the first time I was in Budapest many years ago, we went to Restaurant Rosenstein. I think it's somewhat well known. My brother in law got the goulash. It was quite authentic and I recall they asked if he wanted hot pepper with it. Thinking he can handle spicy food he ma mistake of shoveling some onto the goulash before sampling it :). Fortunately I tried a bite before that and it was delicious. I can also recommend the roast goose there, it made me love goose.

I've also found that I really like the "goulash soup" that is served in Hungary, but I've also found in the Czech Republic, Slovakia, and Austria. Basically all the same flavors, but in soup form. I assume cheaper and less labor intensive to make, but not as heavy and quite good. It's not goulash, but that doesn't mean we can't like it for what it is. May only be available in the more tourist-friendly restaurants.

Contact me before you next go and I'll look up our 'hole in the wall' but only under pains of death swearing that you won't share online - it's already getting too popular for our liking. When we first found it we could just show up for a good authentic meal but last time we had to call for a reservation.

National Margarita Day Recipe Share
 

At the 20th Drunk DO last Friday, we had a margarita recipe share in honor of National Margarita Day! I am posting them here so that you too many enjoy them.

Siete-Seis-Siete Margarita (jrl767)

• 2 parts Dos Hombres Mezcal (brand started by “Breaking Bad” co-stars Bryan Cranston and Aaron Paul)
• 1 partCazadores reposado tequila
• 1 part Grand Marnier or Orange Curaçao
• Juice of 1 small blood orange
• Juice of 2 limes
• Juice of ½ lemon

Fill a large shaker with ice; add all ingredients and shake well for ≈30 seconds. Strain into a large glass (salted rim optional), add ice if desired, and garnish with a lime wedge (sprig of rosemary also optional).

MSP Margarita (MSPeconomist)

• "Tip Top" Margarita Cocktail
• Glass or plastic cup, filled with ice
• Delta Air Lines flight attendant (optional)

Acquire canned Margarita on a Delta-marketed flight.Open can and pour over ice into a pretty glass (or let FA pour over ice in a plastic glass). Enjoy!

Margarita Norteña (CoffeeTraveler)

• 1 oz. Tequila blanco
• 1 oz. Sotol (plata)
• ¾ oz. Orange Curaçao (or triple sec)
• ¾ oz. Lime juice
• ¼ oz. Agave syrup
• 5 drops of saline solution (or tiny pinch of salt)
• 1 twist of lime

Pour all ingredients into a shaker with ice.Shake well and strain into a cocktail glass. Garnish with a lime twist.

Susan's Saturday Margarita (GW McLintock)

• 2 shots Tequila
• ½-1 shot Triple Sec
• Lime juice
• Sour Mix
• Splash of Orange Juice

Combine tequila, triple sec, lime juice, and sour mix in a shaker with ice. Shake to combine and strain into a glass filled with ice. Add a splash of orange juice as a float. Curse out the recipient and serve.

-J.

From the 20th Drunk DO: https://www.flyertalk.com/forum/dini...ipe-share.html

-J.

Thanks. I may try that.
I'll send you a PM. I promise not to share online. :D

The best margarita that I have ever had; it is very easy to make.

Rick Bayless' Topolo Margarita

1 1/2 oz. reposado tequila
1/2 oz. Combier Orange Liqueur
1/2 oz. agave nectar
1 oz. fresh squeezed lime juice

Combine in a large cocktail shaker with 3/4 cup ice cubes. Shake vigorously until frothy and cold, and tiny ice crystals form in the drink, about 30-45 seconds. Strain in to a large salt rimmed martini glass.

I have a seemingly never ending supply of spinach right now, probably 5+ lbs, and am not a big fan of it cooked, but eating too much raw can be bad because of the high oxalic acid content. Anyone have any favorite [edit to add: egg-free] low-effort recipes besides making a dip, with pasta, or sauteed with garlic?

Omelet! One of my favorite health food restaurants makes a spinach and baked egg white wrap that's pretty tasty, and you can use whatever sauce or dip you like.

-J.

Oops, I forgot to say egg-free. Great idea though!

Ack, guess that won't work.

You could make a sandwich with turkey, spinach, and cheese... or even a BST (bacon, spinach, tomato... like a BLT but with spinach instead of lettuce) or a BAST (with avocado).

-J.

I haven't tried this but I have heard of people making "chips" with leafy vegetables (usually with kale) so I don't see why it wouldn't work with spinach. Maybe try with an air fryer first and then move onto a boiling oil version second... just add a sprinkle of salt et voila! Snack time.

Another possibility would be a soup of some sort. I'd make a pork broth... toss some spinach into a bowl and then ladle some boiling soup in there...

I sauté it with pierogies.

As an alternative, take 4 chicken breasts and brown them in a skillet. Remove from skillet, add in a bunch of spinach and some artichoke hearts. Cook for a few minutes, until the spinach is cooked. Add alfredo sauce (you can easily make your own) and cook for 5 minutes. Add the chicken back into the skillet to rewarm. Top with crushed red pepper and serve.

The chip is a good idea. Toss the spinach with just a tad of olive oil and salt and put in a 200F oven for maybe 10-15 min (check it).

My thought would be to put it on pizza or mix it in with rice or any cooked grain. Sauteeing the spinach will greatly reduce its volume too.

Could also puree it as part of a shake or sauce.

This is what I ended up making using one+ bag of spinach. It took six batches in my 6qt Instant Pot to steam it all using an insert and the glass lid. It’s delicious and I will definitely make it again. If anyone wants the recipe I can edit this post to include screenshots of the recipe.

Edit to add: I forgot to say I added a chopped onion to the recipe.

👍 Thanks for all the suggestions. I’ve got another bag waiting to be used.

https://cooking.nytimes.com/recipes/...spinach-gratin


https://cimg0.ibsrv.net/gimg/www.fly...946c541a78.png

I agree. I often add spinach or kale to homemade soups in the last few minutes. Chicken or vegetable broths work well, haven't tried pork but it makes sense. It's a good way to use quite a bit at once. Also, as someone said, add it to pizza. I know the poster said no pasta, and this is, but it works well in lasagna too. We've also added to risotto (sauteed separately first).