Beef Goulash - Czech Style!

For those of you who do not already know, I am almost 100% Czech.  I have visited the Czech Republic numerous times and most of all, I can't get enough of the food!  Every now and then, I make a traditional Czech meal, that makes me think back to my childhood.  Traditionally, Goulash is Hungarian, but because of the way the borders have moved around, and people have immigrated to different countries, it has taken on different flavors and modifications in various countries.  I have read a lot about this recipe and I have also received tips from various family members.  Here is what I came up with... enjoy!

Ingredients;
Goulash;
2 slices of bacon
2 1/2lbs of cubed beef chuck
2 large onions
2 cloves of garlic
2 cups beef broth
1 Tbsp Worcestershire sauce
1 Tbsp paprika (sweet)
1 large bay leaf
salt and pepper to taste

Knedlicky (dumplings);
4 cups all purpose flour
1 tbsp butter
3/4 package yeast
1 cup warm water
3 egg yolks plus 1 whole egg
pinch of salt

Salt and pepper the beef chuck generously and set aside.  In a large pot, I use the Le Crueset, chop bacon into small pieces and saute until browned, about 3-4 minutes.  Add the beef chuck, saute the meat for about 5-6 minutes, turning, trying to brown all sides of the meat.

 Once the meat is browned on most of the sides, add the onion and garlic. 

Saute until the onions are soft and opaque.  Then add the beef broth, paprika, bay leaf and Worcestershire sauce, turning down to low heat, covered.

After simmering for about 30 minutes, add the grated potato into the goulash and let simmer for an additional hour to hour and a half without the lid on top.  This will allow the sauce to thicken and cook down.

For the Knedlicky (dumplings);
Read the instructions on the back of the bag of yeast.  If it is the kind you let evaporate in water, then do that.  If it is the dry yeast, that you can just add to the mixture, you can make it that way.  Either way, you will achieve the same results - it just depends on the kind of yeast you are using.

 Add flour and eggs to a mixing bowl.. Using the dough hook, on medium speed, start mixing the eggs into the flour. 

 Slowly add in the water, mixing on medium speed, allowing for the dough to start forming.

 One the dough is peeling off the sides of the bowl, transfer the dough into a large glass bowl.

 Cover and let sit for an hour.

 After an hour, remove dough from the bowl onto a floured surface.  Divide the dough into 4 pieces, folding it under so it looks like a small loaf of bread.

 Cover and let sit for 20 minutes.

Steam each dumpling for 20 minutes.  You can use a steamer.  I use a special one for these particular dumplings.

Once the dumplings come out of the steamer, poke then with a toothpick several times and let it sit on a cutting board to cool off.

Slice as desired and serve!

Thyme 2 Taste...

Eggplant Parmesan with Fresh Mozzarella

I'm not sure if you can tell, but one of my favorite cuisines is Italian.  Anytime, I see something new and interesting, my interest peaks.  As I was flipping through my Bon Appetit Magazine last year, I marked a recipe.  Just recently, I remembered it and wanted to make it for some friends that came over the other day.  I never made them before, but they turned out delicious. Check it out..

Ingredients;
4 tbsp olive oil
8 sprigs of oregano
4 medium or 8 small eggplants, halved lengthwise
8 garlic cloves
12 oz fresh mozzarella, torn into small pieces
1/4 c coarse fresh breadcrumbs
3 oz Parmesan, finely grated

Sauce -
2 tbsp Olive oil
1 medium onion, chopped finely
2 cloves of garlic, finely chopped
2 tbsp tomato paste
1/2 tsp crushed red peppers
1 28 oz can of whole peeled tomatoes
salt and pepper to taste

I suggest making the sauce first so it can simmer while you prepare the eggplants.  Also, the eggplant can be roasted ahead of time and chilled overnight in the fridge, covered.

Heat oil in a large pan.  Once the oil is hot, add onions and saute for a few minutes until soft.  Add garlic.

 Saute for 2 minutes and add the 2 tablespoons of tomato paste, stirring until incorporated.

Add the can of tomatoes, crushing the tomatoes with your hands as you add them to the pan.  Add salt and pepper to taste.

On medium-low heat, simmer the sauce for about 20 minutes, until the sauce is thick and set aside.

Preheat the oven to 400 degrees.  Cut the eggplants in half.  Peel them with a vegetable peeler, except 1 inch around the top.

Place the eggplants in a bowl, and add the garlic cloves, oil, oregano, salt and pepper.  Cover the eggplants.

 Place the eggplants, cut side down on a baking sheet.

 Cover with foil and roast for 35-45 minutes until the eggplants are very soft.

Mix the breadcrumbs and  oil together in a bowl and set aside.  (the oil is to make sure the breadcrumbs don't burn)

Cut side up, plant halves into a glass baking pan.  Add a generous amount of tomato sauce on each half.

Add the pieces of mozzarella and spread evenly.

 Sprinkle with the breadcrumbs and Parmesan cheese.

The oven should already be reheated to 400 degrees, add the eggplants uncovered into the oven and bake until the mozzarella is bubbling and the breadcrumbs are golden, about 20-30 minutes.

Thyme 2 Taste..

Serve Immediately.

Credit: Bon Appetit Magazine, October 2013

Caramelized Onion Tart with Apples

We were having friends over for Christmas, so I was frantically trying to find some new appetizers.  I was going for simple, but quick.  Then I started thinking about doing individual tarts.  After looking over tens of recipes, I came to one that was a large thin tart, that you cut into smaller pieces.  Perfect.
Going back to my aversion of recipes, when I was writing out my grocery list, I forgot an ingredient for the tart, so I had to modify the recipe.  But, it turns out it was delicious, so I am going to keep the recipe the way I made it.

Ingredients;
1 tbsp butter
1 medium white onion, sliced
1/2 red onion, sliced
1 red apple, such as Gala, sliced into small pieces
salt and pepper to taste
3 oz. Gorgonzola Cheese
1 sheet of frozen puff pastry, thawed

Remove the pastry sheet from the freezer, and set aside. 
Slice the onions.  Place a tablespoon of butter in a large pan on medium heat.  Once the butter is hot, add the onions to the pan and saute for about 15-20 minutes stirring occasionally, until they begin to caramelize.

Add the apples, salt and pepper to the pan.  Let saute for a few minutes.

Set the apples and onions aside.  Heat the oven to 400 degrees.
Once the dough has thawed, place on a sheet of parchment paper.

Crumble the Gorgonzola cheese on top.

Spread the onions and apples on the crust.

Bake at 400 degrees until the pastry is crisp and browned, about 30 to 35 minutes.  Cut into pieces before serving.

Thyme 2 Taste....

TIP: Originally, this recipe called for just white onions, but I thought adding half a red onion would change up the flavor a little.  You can try it either way.

Credit: Real Simple recipes

Cheese Plate

The holidays are around the corner.  If you are expecting guests over for dinner, there is nothing more simple than creating a cheese plate.  Cheese plates can be paired with a variety of different sides and ingredients.  Dry fruit like apricots, cranberries pair well, especially with nuts such as almonds.
You can also go for the savory cheese plate, with some nuts, sopressata and olives.
Two of my favorite cheeses are midnight moon, which is a hard goat cheese and Lamb Chopper, sheep cheese aged about 3-6 months.  I prefer to add a soft cheese to the plate, to mix it up a little.  The first cheese plate is shown without the sliced apple, the second is with a sliced apple.   The Lamb Chopper cheese pairs really well with a green apple.  I try to add different ingredients to the plate for people to try with each cheese.  It's best to use sliced french bread, plain crostini or plain crackers.  You don't want the crackers to take away from the taste of the cheese.
Oh, and don't forget to grab a bottle of wine to go with the cheese.

Thyme 2 Taste....