Rockfish Bessie

Written by Paul Rinehart

Continued from page 1

Place fish in a baking pan and place inrepparttar over. Bake for 30 minutes and then flip it over carefully and bake for another half hour. Ifrepparttar 150510 meat flakes, its ready.

Serve with salsa, rice pilaf, black beans and fried plantains.

Paul Rinehart isrepparttar 150511 founder of Online Cooking

Paul Rinehart is the founder of Online Cooking

In Grandma's Kitchen (Part I)

Written by Ilonka Oszvald

Continued from page 1

Sour Cherry Cake

1 medium/large sized jar of sour cherries 150 g butter, softened 150 grams icing sugar 4 eggs, separated A pinch of salt and a pinch of cream of tartar 180 g flour 1 tsp baking powder Additional icing sugar for dusting on top Whipped cream

Preheat oven to 350F. Line a rectangular cake pan with waxed paper. Cream togetherrepparttar butter and icing sugar until fluffy, add egg yolks. Slowly addrepparttar 150509 flour and baking powder, mix well. In a separate bowl, whiprepparttar 150510 egg whites withrepparttar 150511 salt and cream of tartar until stiff peaks form. Slowly mixrepparttar 150512 beaten egg whites intorepparttar 150513 batter until well incorporated. Pour into prepared cake pan and spread evenly. Sprinklerepparttar 150514 cherries on top ofrepparttar 150515 batter. Bake for about 35-40 minutes, or untilrepparttar 150516 top is golden and a tester comes out clean.

Whenrepparttar 150517 cake is cool, trim edges and cut into squares. Dust with icing sugar and serve with whipped cream if desired.

Another classic recipe is rétes (strudel). Although many Hungarians make strudel dough by hand—a long and messy process—filo pastry fromrepparttar 150518 freezer section doesrepparttar 150519 trick.

Almás Rétes (Apple Strudel)

1 kg grated apples (granny smith work best) ¾ cup granulated sugar 2 cups plain bread crumbs Ground cinnamon to taste 1 package of defrosted phylo pastry 1 stick of melted butter

Preheat oven to 350F. Unroll filo pastry and put 4 layers on a clean kitchen cloth. Spreadrepparttar 150520 apple filling in a long strip (about 3 inches wide) at one end ofrepparttar 150521 pastry. Top with sugar, cinnamon, and a layer of breadcrumbs. Foldrepparttar 150522 sides ofrepparttar 150523 pastry inwards and rollrepparttar 150524 dough to make a long roll. Brush to top ofrepparttar 150525 roll with melted butter. Bake for 30 minutes, or untilrepparttar 150526 rétes is golden brown. Trim edges and slice into pieces at an angle. Dust with icing sugar

Other rétes fillings include:

Sour cherry filling (drained, jarred cherries work best) Substitute cherries forrepparttar 150527 apple inrepparttar 150528 above recipe.

Sweet Cheese filling You can use a mixture of cream cheese and ricotta (250 g), mixed with 2 egg yolks, ½ cup of sour cream, a teaspoon of grated lemon rind, 200 g sugar, 1 teaspoon vanilla extract, and ½ cup raisins. Fold in 2 beaten egg whites and spreadrepparttar 150529 filling in a long strip (about 3 inches wide) at one end ofrepparttar 150530 pastry.

Another favorite sweet main dish my grandmother made wasrepparttar 150531 Hungarian version of rice pudding, usually served with a white wine sauce. This was a Friday favorite.

Rizskoch (Rice Soufflé)

Butter/oil spray for baking dish A handful of breadcrumbs 350 g short grain rice 1 liter milk A pinch of salt 100 g butter 120 g icing sugar 3 eggs, separated

Preheat oven to 350F. Prepare an over proof dish by greasing with butter. Place rice and milk into a saucepan and bring to a boil. Cook over gentle heat, stirring often, untilrepparttar 150532 rice is half cooked. Setrepparttar 150533 rice aside to cool slightly. Mixrepparttar 150534 butter, sugar, and egg yolks and mix intorepparttar 150535 half-cooked rice. Beatrepparttar 150536 egg whites until stiff peaks form. Fold intorepparttar 150537 rice mixture and mix well. Spreadrepparttar 150538 mixture intorepparttar 150539 prepared dish and bake for about 30 minutes (or untilrepparttar 150540 top is golden brown).

Borsodó (White Wine Sauce)

1 cup/250 mL white wine 80 g icing sugar 3 egg yolks Juice of half a lemon, plus 1 tsp grated lemon rind

In a double boiler, whisk egg whites, sugar, wine, lemon juice and rind together. Continue whisking untilrepparttar 150541 mixture is heated and thickened, but do not let it boil. Serve hot or chilled overrepparttar 150542 rice soufflé.

Palacsinta (Hungarian crepes) are an indispensable dessert in Hungary, and another Friday dinner classic. These thin pancakes can be served with simple fillings (jam, cocoa, or cinnamon sugar) or more elaborate fillings such as sweet cheese or ground nuts mixed with a bit of rum and sugar. Fresh fruit or apples sautéed in butter and sugar until soft and caramelized are also a nice filling.


1 cup flour 2 eggs, lightly beaten 1 ¼ cup milk Pinch of salt 1Tbsp melted butter Vegetable oil or butter for frying.

Placerepparttar 150543 flour and salt into a bowl. Make a well inrepparttar 150544 center and addrepparttar 150545 eggs. Begin whisking and slowly addrepparttar 150546 milk, breaking up any lumps (you can also use a hand mixer to do this). Stir inrepparttar 150547 melted butter.

Heat a few tablespoons in a skillet/frying pan. Pour a ladle-full ofrepparttar 150548 batter intorepparttar 150549 pan, tiltingrepparttar 150550 pan to coatrepparttar 150551 entire surface. Fry untilrepparttar 150552 underside is golden brown and use a spatula to fliprepparttar 150553 crepe to cookrepparttar 150554 other side. Re-oilrepparttar 150555 pan and repeat. Stackrepparttar 150556 crepes on a plate and cover with foil to keep warm. Serve with desired filling.

Ilonka Oszvald isrepparttar 150557 co-founder of Online Cooking.

Ilonka Oszvald is the co-founder of Online Cooking.

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