Several People have come and asked me for the recipes from the lunch at Jour d'Amour. I made several adjustments to one I found in Moosewood Restaurant: Cooks for a Crowd. Below is the master recipe and I will note to edits at the end. -This is meant to make 50 6 oz servings.
Budapest Vegetable
| Ingredients Veteable Oil Onions, Chopped Garlic, Minced or pressed Hungarian Paprika Marjoram, Dried Carrots, chopped Cabbage, thinly sliced Green Beans, cut in 1-inch pieces Green Peppers, chopped Zucchini, halved lengthwise, cut in half-moons Mushrooms, sliced Tomatoes, canned with juice, crushed Salt Vegetable Stock of water Red wine, dry Soy Sauce Dill, dried | Volume 1/2 Cup 2 1/2 qts 10 Cloves or 3 TBS 3 TBS 1 TBS 1 qt 1 1/2 qts 3 cups 3 cups 3 cups 1 1/2 qts 1 1/2 qts 1 TBS 5 qts 1 cup 1/4 cup 1/4 cup | Weight 2 lbs. oz 1 lbs 4 oz 1 lbs 4 oz 12 oz 12 oz 1 lb 1 lb 3 lb |
Procedure
1. Saute the onions and garlic in oil until the onions are translucent.
2. Add the paprika, marjoram, carrots and cabbage and saute on low heat, stirring occasionally for 10 minutes
3. Add the remaining vegetables and salt, reduce heat, cover, and cook for 10 minutes, stirring occasionally.
4. Add the liquid and seasonings and simmer until all vegetables are tender, for about 20 minutes.
1. Saute the onions and garlic in oil until the onions are translucent.
2. Add the paprika, marjoram, carrots and cabbage and saute on low heat, stirring occasionally for 10 minutes
3. Add the remaining vegetables and salt, reduce heat, cover, and cook for 10 minutes, stirring occasionally.
4. Add the liquid and seasonings and simmer until all vegetables are tender, for about 20 minutes.
Changes and adjustments
Adjustments
1. Instead of using Hungarian Paprika I used what I could find at Kroger, also I added and extra 2 table spoons.
2. The Marjoram was not added, I thought I had it at home and it turns out I had run out.
3. Red wine, I am sure that this would of been great in it but I did not add it for a couple of reasons. We have a wonderful member down here who has issues with it in food, and I ran out of cooking wine
4. I used can crushed tomatoes in the soup, not fresh.
5. To saute the vegetables I used equal parts butter and olive oil.
6. Due to my fears of not having enough I did add a bit extra of each vegetable, also its hard to find things like peppers that will add up to the exact 12 oz, so I went a little over on each. The better to feed the masses!
7. Those of you who ate the stew are might be saying I know I ate meat. Well it is simpler to add meat to a vegetarian dish then to take meat out of one. So below is how I cooked the meat.
1. Instead of using Hungarian Paprika I used what I could find at Kroger, also I added and extra 2 table spoons.
2. The Marjoram was not added, I thought I had it at home and it turns out I had run out.
3. Red wine, I am sure that this would of been great in it but I did not add it for a couple of reasons. We have a wonderful member down here who has issues with it in food, and I ran out of cooking wine
4. I used can crushed tomatoes in the soup, not fresh.
5. To saute the vegetables I used equal parts butter and olive oil.
6. Due to my fears of not having enough I did add a bit extra of each vegetable, also its hard to find things like peppers that will add up to the exact 12 oz, so I went a little over on each. The better to feed the masses!
7. Those of you who ate the stew are might be saying I know I ate meat. Well it is simpler to add meat to a vegetarian dish then to take meat out of one. So below is how I cooked the meat.
For the amount of people we were feeding I got 16 pounds of Boston Pork Butt.
I cubed the meat into about 1 inch pieces, though cut the meat to a size you like. (I did trim off the larger pieces of fat.)
Next the meat was dreged in dirty flour (all purpose flour with salt and pepper) before cooking.
I used heavy bottom enamel cast iron pot and a cast iron skillet. (The meat was cooked in 2 rounds, 8 pounds just did not seam enough.)
I browned the meat in bacon grease, in medium batches. (For those new to cooking I only cooked about two handfuls of meat at time, if you add to much the pan does not stay hot enough and the meat should be in contact with the surface -like cooking a steak.)
After the meat was done I simmered it in tomato juice for about 2 hours, it could of been longer. You can also use a mixture of water and tomato paste.
At the end about 30 minutes before serving I combined the soup and the meat (with its broth).
If you want the recipe for Thin Mints -happy hunting. Please share when you find it.
This is a wonderfully healthy and tasty recipe, the master one is 80 calories per serving, I hope you enjoy. I love to cook so lets see what the Shire comes up with to eat in the future!
I cubed the meat into about 1 inch pieces, though cut the meat to a size you like. (I did trim off the larger pieces of fat.)
Next the meat was dreged in dirty flour (all purpose flour with salt and pepper) before cooking.
I used heavy bottom enamel cast iron pot and a cast iron skillet. (The meat was cooked in 2 rounds, 8 pounds just did not seam enough.)
I browned the meat in bacon grease, in medium batches. (For those new to cooking I only cooked about two handfuls of meat at time, if you add to much the pan does not stay hot enough and the meat should be in contact with the surface -like cooking a steak.)
After the meat was done I simmered it in tomato juice for about 2 hours, it could of been longer. You can also use a mixture of water and tomato paste.
At the end about 30 minutes before serving I combined the soup and the meat (with its broth).
If you want the recipe for Thin Mints -happy hunting. Please share when you find it.
This is a wonderfully healthy and tasty recipe, the master one is 80 calories per serving, I hope you enjoy. I love to cook so lets see what the Shire comes up with to eat in the future!
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