When it comes to the use of small berries for baking, frozen or fresh blueberries are always a good choice. I love their taste and color, and how beautifully they can color the batter.
Recent Posts
Sour cream–maple bread – Tejfölös juharszirupos kenyér
Quick bread – noun – “bread made with a leavening agent (as baking powder or baking soda) that permits immediate baking of the dough or batter mixture” – Merriam Webster Dictionary
Pi Day – 3/14/15 – π-nap
Today is Pi Day of the century! The only day when the first five digits of the number π: 3.1415 are spelled out in the date of the day 3/14/15. Pronounced as “pie” in English, we often celebrate it by baking pies.
Green Lake in early March – A Green Lake tó március elején
This past weekend’s weather was magnificent in Seattle. To go for a walk around Green Lake was a great decision I made on Sunday in the midst of a lot of school work. Not even noticing, we walked 3.4 miles with Steve!
Flower curtains of spring – Tavaszi virágfüggönyök
The curtain goes up on an early spring in Seattle. There are beautiful pinks and yellows and whites everywhere, highlighted by the light and darker blue sky. Come with me and take a look.
Tartine buttermilk scones – A Tartine pékség írós édes pogácsája
My newest scone recipe discovery comes from pastry chef Elizabeth Prueitt’s book Tartine which she co-authored with her husband, the baker Chad Robertson. This recipe can be varied – as they do in their famous Tartine Bakery & Cafe in San Francisco – using different types of dried and fresh fruit.
Gerbeaud pastry – Gerbeaud avagy „zserbó” szelet
Would I consider baking for a wedding reception? I enthusiastically said yes, when my friend Tricia asked me to bake for her. She knew I had experience with this – earlier I had baked for my son’s wedding.
Colors in winter – Színek a télben
It’s the middle of winter here at the Pacific Northwest. Short two weeks ago our two winter-flowering shrubs were releasing their powerful sweet fragrance into the air in the courtyard and alongside the house.
Hungarian savory tart with bacon & sour cream – Szalonnás-tejfölös lepény
Delicious savory tart with bacon, preferably with lots of sour cream! It’s so good especially warm on its own (instead of a pizza) or as an accompaniment to a hearty soup. I adapted the recipe from one of my favorite Hungarian cookbooks Mai magyar konyha by Tamás Bereznay.
Hungarian “gulyás” soup – Magyaros gulyásleves
Gulyás, which is a soup not a stew, is probably the best known Hungarian dish, even though other nations, the Slovaks, Czechs, and Austrians, have their own versions of it. Interestingly enough, ”In the United States, someone decided that elbow macaroni with ground beef and tomatoes could also be called gulyas (although the innovator changed the spelling to goulash).” – writes Nicolaus Balla and Corthney Burns in Bar Tartine: Techniques & Recipes.
Hungarian beef or pork “pörkölt” – Marha- vagy sertéspörkölt
Recently I realized that if I want to stay true to my promise, I need to collect those Hungarian recipes that characterize my everyday cooking and culinary heritage. Let’s start with a meat paprika stew called pörkölt. In my family, we don’t eat too much meat, but when I choose to cook meat, I often go with this, because it’s simple, delicious, and very easy to make.
