Hungarian Casserole, Garbanzo Bread, Salsa Verde

Hungarian Cauliflower Casserole

This recipe is courtesy of my ATARN (Asian Traditional Archery Network) Internet friend Istvan Cserep, who was born in Hungary, but has relocated to Tarpon Springs, FL.  He's been educating me on Hungarian cuisine, and you'll see more of what he's taught me later in the year.
                     
This dish, like all "folk" dishes is more of a technique -- some cauliflower, some sour cream, some breadcrumbs, etc.    The one thing I've done is lighten it up a bit by substituting plain Icelandic Skyr yogurt (we like Siggi's brand), for the more calorie-intensive sour cream.

1 head Cauliflower, disassembled, leaving almost no stem on the florets

2 cups plain Skyr
1 Egg, beaten
1/3 cup shredded Cheese (sharp is best)
1/2 cup Panko bread crumbs
Sweet (or smoked or hot) Hungarian Paprika (optional but highly recommended)

Preheat oven to 400F.

Arrange the cauliflower in a single layer in a 9x9 baking dish.  Nuke the veg for 6-8 minutes until almost tender.  Cool.  You could also simmer the florets in salted water, but that takes a lot longer...

Combine the skyr, egg and cheese in a bowl.  If you want a more 'sour' taste, add the juice of half a lemon.  Slather the yogurt mixture over the top of the cauliflower.  Sprinkle the panko on top of that, and finally, dust with the paprika, if desired.

                        
Bake 30-40 minutes until turning golden and crusty. 

Garbanzo Bread

I'm always looking for simple, tasty bread recipes.  This one is really nice.  More expensive to make than a wheat flour bread, but worth the cost once in awhile -- or if you're gluten-intolerant.  We both remarked that it has a lot of the texture of a good gingerbread.  Soft inside, nice crusty outside.  Doesn't taste of ginger though, unless you put some in the batter/dough (ginger ale isn't enough to taste).  This might be even better if you used some garbanzo flour and some almond flour.  

2-1/2 cups Chickpea flour 

1-1/4 teaspoons Baking Soda

1/4 teaspoon fine sea salt

1 12-ounce can Lemon-Lime soda or Ginger Ale

2 tablespoons Olive Oil

Preheat oven to 375F . Line a 9×5-inch loaf pan with parchment paper; also grease or spray the exposed ends.  

In a large bowl, whisk together the chickpea flour, sugar, baking soda, and salt. 

Slowly pour the seltzer down the side of the bowl (to prevent a lot of foaming); add the olive oil and stir until combined. Immediately pour into prepared baking pan.

Bake in the preheated oven 40-45 minutes until risen, golden brown, and a skewer inserted near the center comes out clean.

Let cool in the pan on a wire rack for 15 minutes; remove from pan. Cool completely before slicing.

This loaf was so good it was half gone before I could get a photo!

Salsa Verde
I've been a fan of Salsa Verde for years!  But it just dawned on me to try and make my own.  It couldn't be that hard, could it?  After all it's just tomatillos, some sort of green chili, and onion, right?  

1+ lb Tomatillos -- 10-12 fruit, husked  (you really want fresh, not canned)
1/2 cup fine diced Sweet Onion
1 Poblano Chili or 1-3 Jalapeno or Serrano Chilis depending on your heat tolerance
1-3 cloves Garlic
6-8 stems of Cilantro -- use just the leaves
1-2 Limes, juiced
1/4 tsp Salt
1/2 tsp Cumin

Roast the halved tomatillos, seeded and halved pepper(s) and whole garlic cloves under the broiler until the green goodies are charred but not completely blackened.

Put the veggies (don't forget the juice) in your food processor or blender and pulse a few times to chop and combine with the cilantro, cumin and salt to taste (not much).  Add the diced onion and pulse a couple more times.   Stir in some lime juice and taste for effect.

Taste too sharp?  Stir in a teaspoon or two of sugar or agave syrup.  Too spicy?  Add 1/2 teaspoon of baking soda.  

Here's the real trick:  now you "fry" the salsa.  Yes -- fry it!!  This helps it thicken and gives it a deeper darker, richer color and flavor.  Simmer for 10-20 minutes over medium heat, stirring occasionally, then jar it up.