Hungarian Mushroom Soup

Hungarian Mushroom Soup garnished with sauteed mushrooms and fresh dill served in a shallow white and grey bowl.
Hungarian Mushroom Soup
Print Recipe
    Servings
    6 cups
    Servings
    6 cups
    Hungarian Mushroom Soup garnished with sauteed mushrooms and fresh dill served in a shallow white and grey bowl.
    Hungarian Mushroom Soup
    Print Recipe
      Servings
      6 cups
      Servings
      6 cups
      Ingredients
      Servings: cups
      Instructions
      1. Heat 2 tbsp butter in a medium pot. Add onion and sauté for 3-4 minutes until softened. Add 1/3 of the sliced mushrooms, 1 cup of broth, soy sauce, paprika and dried dill. Cover and simmer on low for 15-20 until everything is soft.
      2. Meanwhile, melt the remaining butter in a large skillet until foamy. Add remaining sliced mushrooms and sauté over medium-high heat to brown the mushroom. Reserve about a 1/2 cup for garnish if desired.
      3. Using a blender or handheld emersion blender puree the cooked onion and mushrooms until smooth. Return mixture to the pot and stir in remaining broth. Whisk together milk and flour and stir into the blended mixture. Bring to a simmer and add sautéed mushroom, 1/2 tsp salt and pepper. Cook covered for 15 minutes, stirring occasionally.
      4. Stir in sour cream, lemon juice and additional salt to taste. Serve garnished with reserved mushrooms, fresh dill or parsley if desired.

      Apricot Brandy Sparkler

      Apricot Brandy Sparkler
      Print Recipe
        Servings Prep Time
        1 cocktail 10 minutes
        Servings Prep Time
        1 cocktail 10 minutes
        Apricot Brandy Sparkler
        Print Recipe
          Servings Prep Time
          1 cocktail 10 minutes
          Servings Prep Time
          1 cocktail 10 minutes
          Ingredients
          Servings: cocktail
          Instructions
          1. Combine vodka, apricot brandy, lemon juice, and Grenadine in a cocktail shaker. Fill half full with ice. Shake until cold, about 30 seconds. Pour into a champagne glass and top with champagne. Serve immediately.

          Tarragon Chicken Cutlets

          Tarragon Chicken Cutlets
          Print Recipe
            Servings Prep Time
            3-4 people 20 minutes
            Cook Time
            20 minutes
            Servings Prep Time
            3-4 people 20 minutes
            Cook Time
            20 minutes
            Tarragon Chicken Cutlets
            Print Recipe
              Servings Prep Time
              3-4 people 20 minutes
              Cook Time
              20 minutes
              Servings Prep Time
              3-4 people 20 minutes
              Cook Time
              20 minutes
              Ingredients
              Servings: people
              Instructions
              1. In a shallow bowl stir together flour, salt and pepper. Set aside. Cut off fillet from chicken breast if attached. Slice each chicken breast horizontally into two pieces. Cut each piece in half, giving 4 pieces of similar size per chicken breast, plus the fillet if included. Place each piece, including fillet between two pieces of parchment paper or plastic wrap. Pound with a flat mallet until 1/4" thick. Season cutlets on both sides with salt and pepper.
              2. Heat 1- 2 tbsp oil in a large skillet over medium-high heat. Toss chicken pieces in flour and shake off excess. Fry half of the chicken pieces about 3 minutes per side. Remove to plate and cover with foil to keep warm. Repeat with remaining oil and chicken.
              3. Reduce heat to medium and add 1 tbsp of butter to the pan, add chopped shallot and sauté for 1 minute until softening but not browning. Add wine, stirring and scraping the pan to remove all the cooked bits, cooking for about a minute. Stir in broth and reduce for 3-4 minutes until about 1/2. Whisk in mustard and remaining butter, small chunks at a time, allowing each to incorporate before adding more. Stir in lemon juice and tarragon. Season with salt and pepper. Add chicken cutlets back to pan and spoon with sauce. Serve immediately.

              Beet Salad with Creamy Feta Dressing


              Beet Salad with Creamy Feta Dressing
              Print Recipe
                Servings Prep Time
                2 people 20 minutes
                Cook Time
                15 minutes
                Servings Prep Time
                2 people 20 minutes
                Cook Time
                15 minutes
                Beet Salad with Creamy Feta Dressing
                Print Recipe
                  Servings Prep Time
                  2 people 20 minutes
                  Cook Time
                  15 minutes
                  Servings Prep Time
                  2 people 20 minutes
                  Cook Time
                  15 minutes
                  Ingredients
                  Salad
                  Dressing
                  Servings: people
                  Instructions
                  Salad
                  1. Cook beets in lightly salted simmering water until fork tender, approximately 15-18 minutes depending on size. Prepare dressing while beets are cooking. Drain and cool with cold running water. Once cool to the touch, trim off top and bottom and peel off skin, which should remove easily. Place beets onto a paper towel lined plate to absorb any run off beet juice. Cut beets into large bite size chunks.
                  2. Arrange approximately 2 cups of mixed greens onto plate. Cut apple half in half and remove core. Slice into 1/4" slices and spread half of the apple over mixed greens. Top with half the beets and sprinkle with 2 tbsp of pistachios. Drizzle with dressing and sprinkle with additional fresh dill fronds. Season with freshly cracked pepper and sea salt if desired. Serve immediately.
                  Dressing
                  1. Using a blender or mini food processor, blend together all ingredients except feta until combined and smooth. Add feta and pulse a few times to combine yet retain some feta texture. Keep chilled until ready to use.
                  Recipe Notes

                  -I used the elongated cylindra beets which cook quickly and peel easily.  Globe style beets can be used, just adjust cooking time according to size of beet.

                  -This recipe makes about 2/3 cup of dressing which may be more than you need, however it is difficult to blend smaller amounts.  Use any extra on sweet potato fries or lamb burgers.

                  -This recipe makes 4 starter size salads if desired.

                  Grilled Salmon with Pink Peppercorn Tartar Sauce

                  Grilled Salmon with Pink Peppercorn Tartar Sauce
                  Grilled Salmon with Pink Peppercorn Tartar Sauce
                  Print Recipe
                  A simple yet elegant way to prepare salmon.
                    Servings Prep Time
                    4 people 15 minutes
                    Cook Time Passive Time
                    8 minutes 1 day
                    Servings Prep Time
                    4 people 15 minutes
                    Cook Time Passive Time
                    8 minutes 1 day
                    Grilled Salmon with Pink Peppercorn Tartar Sauce
                    Grilled Salmon with Pink Peppercorn Tartar Sauce
                    Print Recipe
                    A simple yet elegant way to prepare salmon.
                      Servings Prep Time
                      4 people 15 minutes
                      Cook Time Passive Time
                      8 minutes 1 day
                      Servings Prep Time
                      4 people 15 minutes
                      Cook Time Passive Time
                      8 minutes 1 day
                      Ingredients
                      Tartar Sauce
                      Servings: people
                      Instructions
                      Tartar Sauce
                      1. Combine all ingredients in a medium size bowl, cover and allow to rest 24 hours to allow the peppercorns to soften and meld the flavours.
                      Salmon Fillets
                      1. Heat grill to medium high and spray with non stick spray. Rub salmon fillets with olive oil and season with cracked black pepper and sea salt.
                      2. When grill is hot, grill salmon fillets for 3-4 minutes per side depending on thickness. Remove from grill and serve immediately with pink peppercorn tartar sauce.
                      Recipe Notes

                      Recipe Source:  Adapted from Epicurious Salmon with Pink Peppercorn Tartar Sauce, June 1998