On Sun, 9 Aug 2009 14:35:15 GMT, "l, not -l" > wrote:

>
>On 9-Aug-2009, "Nancy Young" > wrote:

>Now, I'm wondering how this might be if, instead of soup, I used less stock
>or more roux, to make it a side-dish of green beans in a sauce. Or maybe a
>green bean casserole.

Short answer: Yes.

Hungarian cooking often treats veggie sides as opportunities for
the cook to get creative. So they are "cultured" into something
called fo"zo"le'k. In this case zo"ldbab fo"zo"le'k, which is steamed
or simmered green beens, finished in sour cream.

I'll post a recipe later.

ALex

On Sun 09 Aug 2009 09:52:18a, Chemiker told us...

> On Sun, 9 Aug 2009 14:35:15 GMT, "l, not -l" > wrote:
>
>>
>>On 9-Aug-2009, "Nancy Young" > wrote:
>
>>Now, I'm wondering how this might be if, instead of soup, I used less
stock
>>or more roux, to make it a side-dish of green beans in a sauce. Or maybe
a
>>green bean casserole.
>
> Short answer: Yes.
>
> Hungarian cooking often treats veggie sides as opportunities for
> the cook to get creative. So they are "cultured" into something
> called fo"zo"le'k. In this case zo"ldbab fo"zo"le'k, which is steamed
> or simmered green beens, finished in sour cream.
>
> I'll post a recipe later.
>
> ALex
>

When I was still living at home in my teens, I would sometimes make a green
bean dish that includued sour cream and fresh dill weed, but I no longer
remember what else it had in it nor where I got the recipe. It was
delicious.

--
Wayne Boatwright
------------------------------------------------------------------------
We plan, we toil, we suffer in the hope of what? A camel load of
idol's eyes? The title deeds of Radio City? The empire of Asia?
A trip to the moon? No, no, no, no. Simply to wake just in time
to smell coffee and bacon and eggs. J.B. Priestly

On Sat, 08 Aug 2009 19:07:07 -0500, Melba's Jammin' wrote:

> In article >,
> Chemiker > wrote:
>> Barb is Slovak? I thought she was Ukrainian.
>>
>> Alex, who counts many Slovaks among his forbears.
>
> You hear that whirring sound? That Mom spinning in her grave.

heh, heh. mom didn't tell you everything.

your pal,
blake

Christine Dabney wrote:
> On Sat, 8 Aug 2009 20:11:57 -0700 (PDT), Bobo Bonobo®
> > wrote:
>
> 1960-1973, the Golden Age of Rock'n Roll, and the Dark Age
>> of American Homecooking.
>
> Well..I would disagree with that...
>
> Julia Child's Mastering was published in 1961...and I think the
> French Chef went on the air about a year of so later. And the Foods
> of the World series were being published in the 1960s. And good
> American homecooking was available....
>
> Christine

Nodding, and remembering mom's great cooking from that era.

--
Jean B.

Nancy Young wrote:
> Christine Dabney wrote:
>> On Sun, 09 Aug 2009 04:04:23 GMT, Wayne Boatwright
>> > wrote:
>>
>>
>>> I have to agree with Bob on this, Barb. Food doesn't have to be
>>> exotic or terribly complex to be absolutely wonderful. It takes a
>>> cook with good skills using good ingredients, and who has a good set
>>> of taste buds. You certainly possess all that.
>>
>> 'cept in the case of beets....
>>
>> Christine, who just bought a lovely bunch of beets at the farmers
>> market this morning..
>
> Ha, I thought of Barb yesterday when I was at the produce place and
> they had jars of Beet Balls. McCutcheon's Beet Balls. I'm sure they
> are delicious, if you're one of (those) who enjoy the things.
>
> nancy

I always think of Barb when I see beet recipes.

--
Jean B.

Jean B. wrote:
> Nancy Young wrote:

>> Ha, I thought of Barb yesterday when I was at the produce place and
>> they had jars of Beet Balls. McCutcheon's Beet Balls. I'm sure they
>> are delicious, if you're one of (those) who enjoy the things.

> I always think of Barb when I see beet recipes.

But something about Beet Balls made me think Barb's Boy Beets.

nancy

On Sun, 09 Aug 2009 11:52:18 -0500, Chemiker
> wrote:

>On Sun, 9 Aug 2009 14:35:15 GMT, "l, not -l" > wrote:
>
>>
>>On 9-Aug-2009, "Nancy Young" > wrote:
>
>>Now, I'm wondering how this might be if, instead of soup, I used less stock
>>or more roux, to make it a side-dish of green beans in a sauce. Or maybe a
>>green bean casserole.
>
>Short answer: Yes.
>
>Hungarian cooking often treats veggie sides as opportunities for
>the cook to get creative. So they are "cultured" into something
>called fo"zo"le'k. In this case zo"ldbab fo"zo"le'k, which is steamed
>or simmered green beens, finished in sour cream.
>
>I'll post a recipe later.
>
>ALex

'Kay, here's two approaches to "cultured" green beans. Taken from
Susan Derescky, The Hungarian Cookbook.

Green beans in sour cream sauce (Tejfo"lo"s zo"ldbab)

2 lb green beans, fresh
2 tsp butter (0nly the "best" butter, you know)
1/2 tsp noble sweet Hung. paprika
1 tbs chopped parsley
2 heaping tbs flour
1 clove garlic
1/4 cup sour cream
salt, as needed
white or white wine vinegar, optional

Parboil the beans until almost tender, in salted
water. Chill and set aside, but reserve two cups
of the cooking liquid.

Melt the butter in a pan over low heat, then stir
in the parsley and the paprika. If too hot, the
paprika will scorch and get bitter, so use a gentle
hand. Now add the flour. Gently whish until smooth,
maybe 2-3 minutes, at low heat, and then add the
reserved bean broth, incrementally, whisking until
smooth with each addition.

Now! Add you beans and the clove of garlic, as is.
Simmer gently for about 10 minutes, or until the
green beans are at the proper level of tenderness,
then remove the garlic clove (you *did* remember
to spit it on a toothpick, didn't you?)

Let cool until lukewarm. Take some of the beans/
broth and use it to temper the sour cream. Add the
warmed and diluted sour cream back into the pot
and gently mix until smooth. CHeck for salt level,
and add vinegar if you prefer a little extra tartness.
Warm up to proper serving temp, maybe 3 minutes,
and go to table. You may wish to leave out the
vinegar and let the diners add as they wish.

End

The dish called fo"zo"le'k, is simply green beans
parboiled as above, and set aside, etc. etc.

Make a golden roux, and put in a healthy portion
of chopped parsley. Bring up the roux with the
reserved bean broth, then add the beans, cook
until the proper level of tenderness is obtained,
check for salt level, and serve.

HTH,

Alex, who also refers you to June Meyer's site
for a similar dish made with onion.

>> ALex
>
> 'Kay, here's two approaches to "cultured" green beans. Taken from
> Susan Derescky, The Hungarian Cookbook.
>
> Green beans in sour cream sauce (Tejfo"lo"s zo"ldbab)
>
> 2 lb green beans, fresh
> 2 tsp butter (0nly the "best" butter, you know)
> 1/2 tsp noble sweet Hung. paprika
> 1 tbs chopped parsley
> 2 heaping tbs flour
> 1 clove garlic
> 1/4 cup sour cream
> salt, as needed
> white or white wine vinegar, optional
>
> Parboil the beans until almost tender, in salted
> water. Chill and set aside, but reserve two cups
> of the cooking liquid.
>
> Melt the butter in a pan over low heat, then stir
> in the parsley and the paprika. If too hot, the
> paprika will scorch and get bitter, so use a gentle
> hand. Now add the flour. Gently whish until smooth,
> maybe 2-3 minutes, at low heat, and then add the
> reserved bean broth, incrementally, whisking until
> smooth with each addition.
>
> Now! Add you beans and the clove of garlic, as is.
> Simmer gently for about 10 minutes, or until the
> green beans are at the proper level of tenderness,
> then remove the garlic clove (you *did* remember
> to spit it on a toothpick, didn't you?)
>
> Let cool until lukewarm. Take some of the beans/
> broth and use it to temper the sour cream. Add the
> warmed and diluted sour cream back into the pot
> and gently mix until smooth. CHeck for salt level,
> and add vinegar if you prefer a little extra tartness.
> Warm up to proper serving temp, maybe 3 minutes,
> and go to table. You may wish to leave out the
> vinegar and let the diners add as they wish.
>
> End
>
> The dish called fo"zo"le'k, is simply green beans
> parboiled as above, and set aside, etc. etc.
>
> Make a golden roux, and put in a healthy portion
> of chopped parsley. Bring up the roux with the
> reserved bean broth, then add the beans, cook
> until the proper level of tenderness is obtained,
> check for salt level, and serve.
>
> HTH,
>
> Alex, who also refers you to June Meyer's site
> for a similar dish made with onion.

Thanks Alex - I copy/pasted your input here also.

Bob

"l, not -l" wrote:
> Chemiker wrote:
>
>> 'Kay, here's two approaches to "cultured" green beans. Taken from
>> Susan Derescky, The Hungarian Cookbook.
>
> Thanks; I'll be giving these a try soon.
>

Last night's left overs might make a green bean soup, and today I harvested
plenty mo
http://i28.tinypic.com/308kyhj.jpg

http://i28.tinypic.com/adby9f.jpg

Also checked my drowned garden and found a mess of cukes hiding,
prepared a big bowl of cucumber salad.... neighbor came by with a few
of his garlics and a enough fresh dug red spuds to make a nice potato salad:
http://i32.tinypic.com/2z7pj6c.jpg

Christine Dabney wrote:
>
> On Sun, 09 Aug 2009 04:04:23 GMT, Wayne Boatwright
> > wrote:
>
> >I have to agree with Bob on this, Barb. Food doesn't have to be exotic or
> >terribly complex to be absolutely wonderful. It takes a cook with good
> >skills using good ingredients, and who has a good set of taste buds. You
> >certainly possess all that.
>
> 'cept in the case of beets....
>
> Christine, who just bought a lovely bunch of beets at the farmers
> market this morning..


We roasted ours on the grill. Tasted good hot and cold a couple days
later.

"Nancy Young" > wrote in
on Aug Sun 2009 am

> I'm interested in the induction hot plate. I'll have to look for
> one.
>
>

You'll love it....a very nice and handy kitchen toy. Almost instant heat and also very even a heat over
the whole pan bottom.

--
Is that your nose, or are you eatting a banana? -Alan

brooklyn1 wrote:
> "l, not -l" wrote:
>> Chemiker wrote:
>>
>>> 'Kay, here's two approaches to "cultured" green beans. Taken from
>>> Susan Derescky, The Hungarian Cookbook.
>> Thanks; I'll be giving these a try soon.
>>
>
> Last night's left overs might make a green bean soup, and today I harvested
> plenty mo
> http://i28.tinypic.com/308kyhj.jpg
>
> http://i28.tinypic.com/adby9f.jpg
>
> Also checked my drowned garden and found a mess of cukes hiding,
> prepared a big bowl of cucumber salad.... neighbor came by with a few
> of his garlics and a enough fresh dug red spuds to make a nice potato salad:
> http://i32.tinypic.com/2z7pj6c.jpg
>
>
And there's the Gulden's....

--
Jean B.

"Jean B." > wrote in message
...
> brooklyn1 wrote:
>> "l, not -l" wrote:
>>> Chemiker wrote:
>>>
>>>> 'Kay, here's two approaches to "cultured" green beans. Taken from
>>>> Susan Derescky, The Hungarian Cookbook.
>>> Thanks; I'll be giving these a try soon.
>>>
>>
>> Last night's left overs might make a green bean soup, and today I
>> harvested plenty mo
>> http://i28.tinypic.com/308kyhj.jpg
>>
>> http://i28.tinypic.com/adby9f.jpg
>>
>> Also checked my drowned garden and found a mess of cukes hiding,
>> prepared a big bowl of cucumber salad.... neighbor came by with a few
>> of his garlics and a enough fresh dug red spuds to make a nice potato
>> salad:
>> http://i32.tinypic.com/2z7pj6c.jpg
>>
>>
> And there's the Gulden's....
>
>
Obviously orchestrated in honor of our interloper. I can understand a
strange sicko government not permitting perticular cigars, booze, terlit
paper, etc, but I will not buy some fercocktah ban on the spice most
included in every ethnic cousine.... I cn aunderstant that they'd ban th
eleaves becasue folks can roll them in little papers and smoke them to get a
high but what can folks do with prepared mustard that they can't do with KY
jelly and Vaseline

On Sun, 09 Aug 2009 21:54:55 GMT, "brooklyn1"
> wrote:

>"l, not -l" wrote:
>> Chemiker wrote:
>>
>>> 'Kay, here's two approaches to "cultured" green beans. Taken from
>>> Susan Derescky, The Hungarian Cookbook.
>>
>> Thanks; I'll be giving these a try soon.
>>
>
>Last night's left overs might make a green bean soup, and today I harvested
>plenty mo
>http://i28.tinypic.com/308kyhj.jpg
>
>http://i28.tinypic.com/adby9f.jpg
>
>Also checked my drowned garden and found a mess of cukes hiding,
>prepared a big bowl of cucumber salad.... neighbor came by with a few
>of his garlics and a enough fresh dug red spuds to make a nice potato salad:
>http://i32.tinypic.com/2z7pj6c.jpg
>

Nice. That cuke looks like a slicer. Is that a bit of minced dill on
that salad?

Alex, whose cukes didn't make, whose 'maters all bought the
Fusarium wilt (along with the eggplants), and whose zucchini
refuse to flower. The drought didn't help.

On Sun, 09 Aug 2009 21:54:55 GMT, "brooklyn1"
> wrote:

>"l, not -l" wrote:
>> Chemiker wrote:
>>
>>> 'Kay, here's two approaches to "cultured" green beans. Taken from
>>> Susan Derescky, The Hungarian Cookbook.
>>
>> Thanks; I'll be giving these a try soon.
>>
>
>Last night's left overs might make a green bean soup, and today I harvested
>plenty mo
>http://i28.tinypic.com/308kyhj.jpg
>
>http://i28.tinypic.com/adby9f.jpg

If you have a bunch* of green beans, cut them to your preference,
French or otherwise, stew them with some lamb shoulder and a
little tomato puree or diced tomatoes, maybe a touch of allspice.
Artisan bread and butter. Maybe dribble clarified butter on the
beans, served over bread trencher-style. Cucumber salad with
yoghurt. Light red wine, like a Merlot.

Alex

* read: plethora.

In article >,
"Jean B." > wrote:
> I always think of Barb when I see beet recipes.

And I always think about puking when I see beet recipes. <g>
Somebody tried to tell me I just haven't had them properly fixed‹if they
had been fixed right I would have loved them. Yeah, right. See? Two
positives CAN make a negative.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
Lots of new stuff in the last couple days.

In article >,
"Nancy Young" > wrote:

> Jean B. wrote:
> > Nancy Young wrote:
>
> >> Ha, I thought of Barb yesterday when I was at the produce place and
> >> they had jars of Beet Balls. McCutcheon's Beet Balls. I'm sure they
> >> are delicious, if you're one of (those) who enjoy the things.
>
> > I always think of Barb when I see beet recipes.
>
> But something about Beet Balls made me think Barb's Boy Beets.
>
> nancy

Those are boy BROWNIES, you dipstick!!! LOL!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
Lots of new stuff in the last couple days.

Melba's Jammin' wrote:

> "Nancy Young" > wrote:
>
>> Jean B. wrote:
>>> Nancy Young wrote:
>>
>>>> Ha, I thought of Barb yesterday when I was at the produce place and
>>>> they had jars of Beet Balls. McCutcheon's Beet Balls. I'm sure
>>>> they are delicious, if you're one of (those) who enjoy the things.
>>
>>> I always think of Barb when I see beet recipes.
>>
>> But something about Beet Balls made me think Barb's Boy Beets.

> Those are boy BROWNIES, you dipstick!!! LOL!

Boy Brownies!! Argh, what was I thinking??! (giggling)

nancy

Melba's Jammin' wrote:
> In article >,
> "Jean B." > wrote:
>> I always think of Barb when I see beet recipes.
>
> And I always think about puking when I see beet recipes. <g>
> Somebody tried to tell me I just haven't had them properly fixed‹if they
> had been fixed right I would have loved them. Yeah, right. See? Two
> positives CAN make a negative.

Okay, I am glad I haven't sent any recipes (kind-of as a joke). I
did once puke on beets (and I like them).

--
Jean B.