Comments for The Purloined Recipe

Comment on Lecsó – Hungarian Pepper Soup by Whipstone

Whipstone — Thu, 22 Jul 2010 15:35:51 +0000

I also love this recipe. it came from a Hungarian friend who comes almost every summer to our farm when the peppers and tomatoes are in season. We make a big batch and can it for use through the winter. It is wonderful!

Comment on Lecsó – Hungarian Pepper Soup by Karra Sogor

Karra Sogor — Tue, 06 Jul 2010 18:34:49 +0000

I’m very pleased to see this recipe here, as it’s one of my favorites and I rarely see it. I make this very frequently through the summer and I just wanted to add that canola oil has a more neutral flavor and generally works better in this as it does not compete with the vegetables for flavor. I also have not been happy when I’ve made this with any peppers other than the gypsy peppers and strongly recommend waiting until you can find gypsy peppers (which are not to be confused with Hungarian Wax peppers). Andouille sausage is our favorite for this, and traditionally an egg is mixed into the stew just before serving (it cooks from the heat of the stew), with a dollop of sour cream or yogurt on top. We do not add sugar, and when I have tried it the flavor just wasn’t right.

Also, the vegetable base (onions, peppers, and tomatoes) is easily canned and then reheated throughout the year (when the tomatoes and peppers are not in season, as summer veggies are really necessary for the proper flavor in this). It is very easy to heat up and add the pan fried sliced sausage and egg. The base can also be used in a variety of other Hungarian dishes to enhance flavor and richness (for instance, it’s wonderful added to Gulyas).

This is truly a gem of the Hungarian cuisine and I’m so pleased to see someone sharing this recipe.

Comment on Grated Kohlrabi (and/or Turnips) & Celery Salad with Mustard Vinaigrette by Whipstone

Whipstone — Mon, 21 Jun 2010 15:13:15 +0000

Sounds delicious. I love raw kohlrabi, but steamed with a white sauce like this, I have to try it!

Comment on About the Farm by Whipstone

Whipstone — Mon, 21 Jun 2010 15:11:54 +0000

What recipe has become a favorite?

Comment on Whipstone Farm Japanese Turnip Salad by Whipstone

Whipstone — Mon, 21 Jun 2010 15:05:24 +0000

I don’t measure, but probably twice as much vinegar as oil, and enough of both to cover the vegetables, so they get nice and saturated with the dressing.

Comment on Whipstone Farm Japanese Turnip Salad by brooklynchick

brooklynchick — Sun, 20 Jun 2010 23:59:20 +0000

any tips on the ratio of oil to vinegar?

Comment on Tabbouleh with Parsley & Mint by Sophie Sanders

Sophie Sanders — Fri, 18 Jun 2010 03:53:05 +0000

Olive oil is very tasty and has some nutty taste too.”;’

Comment on A Farmer’s Stew by Claire Richardson

Claire Richardson — Fri, 18 Jun 2010 03:47:22 +0000

I love the smell and taste of Oregano when added in some recipes.,*~

Comment on About the Farm by Ella Walker

Ella Walker — Thu, 17 Jun 2010 07:51:41 +0000

i love to eat freshly picked lettuce.~;-

Comment on About the Farm by Eric@flv converter

Eric@flv converter — Sat, 12 Jun 2010 11:57:19 +0000

Thanks so much for a recipes that has already become a favorite in my house.