Gourmand

[annuin]

So yesterday I made Hungarian goulash for dinner, per this recipe that was posted by alasharia_la in her LJ a few weeks ago. Can't get more authentic than a recipe that actually comes from someone who is Hungarian.

Super easy, and tasty. We had ours with mashed potato. And there was enough that I could freeze two batches for dinner another time, always a bonus.

Tonight we'll have "Chickpeas Cooked in Tea" with "Delicious Chicken Bits" per my Madhur Jaffrey cookbook. The second recipe will be a new one for me to try, the first is already a favourite of mine.

And depending on how much other stuff I get done this afternoon, and if I have time, I might bake some pumpkin cookies. Mmmm...

The microwave just dinged to let me know that the milk is warm for our café au lait with the chicory coffee from Café du Monde in New Orleans. Delish!

Comments

[erg.livejournal.com]

Gourmand means Fair Trade. :)
I wouldn't usually zap someone in their journal, but the movie Black Gold really struck me, as a cafe manager, which I was for years, I couldn't have done it knowing the the people are starving and having to use USA Aid, while growing a mono crop of coffee for the rest of the world.

[tanthe.livejournal.com]

LOL, I titled it Gourmand because of its meaning in French (unless I botched the translation), it fit with a food post.

As for Black Gold, I never saw it. By and large we drink little coffee here actually, if I have a few cups a week that's a lot. We're predominantly tea drinkers.

[nikkles.livejournal.com]

Oh yum!! That recipe looks delicious!! And I do love goulash. But I have to admit, I'm one of the people who put the flour, canned tomatoes in etc LOL :\

I'm definitely going to try this one instead! :) Thanks for posting/linking the recipe!

oxox

[tanthe.livejournal.com]

I'd never made goulash myself. I think many non-traditional recipes go the flour/tomato route. I like how the more traditional one is also just way easier. The hardest part about it is getting all the onions sliced and diced without tearing up too much, lol.

[alasharia-la.livejournal.com]

try refrigerating the onions for a day or two before. for some reason, that works really well for me

[erg.livejournal.com]

There are cutting boards made to fit across a sink, w/ a hole, filled with a wire mesh basket: These are good, if you're careful, for cutting the onions under running water, which stops 'em from stinging the eyes. If possible, use a slicer rather than a simple blade, so there's no risk.

[tanthe.livejournal.com]

They came from the fridge.

I did chop them in my (regular sized) food-processor/chopper, which I will say does a more lousy job than my mini food-processor (because it doesn't chop everything evenly, and some of the larger pieces didn't get chopped, whereas the earlier inserted stuff is almost pureed, though with the sauce it didn't matter much, my mini f-p chops much more evenly. By and large though it's barely worth using the large f-p, because the clean up is a big hassle).

Mmmmmm, tasty.

[ladyattercop.livejournal.com]

Ooo, that goulash sounds ghoulishly delish (thanks for sharing), and pumpkin cookies cannot be anything less than awesome.

I have a recipe for pumpkin cake/bars with cream cheese frosting if you're interested.

Re: Mmmmmm, tasty.

[tanthe.livejournal.com]

That sounds yummy.

I'll repost the pumpkin cookie recipe soon. I think I might have posted it before, a long while ago, but someone else was interested too, so it warrants a repost I think :)

It's vegan as well. so super handy if you have friends with strict vegan diets :)

[ozzguy.livejournal.com]

Somebody is becoming quite the gourmet! I bake pumpkin scones and they stay moist for about a week - do the cookies do the same thing I wonder?

[tanthe.livejournal.com]

I think if properly stored in an airtight container, and not over baked (i.e. so they get too dry), then you should be good for a week or so.

I think I may have posted the recipe before, but I'll repost it soon because more than 1 person seemed interested :)

[abigailvr.livejournal.com]

Chickpease cooked in tea sounds intriguing!