Recipe: Traditional Hungarian Goulash
Though many variations of Goulash exist, AmaWaterways is sharing this traditional, authentic recipe from the very heart of Hungary.
A Dish with Humble Beginnings
This classic Hungarian dish harkens back to cool fall nights in Hungarian fields. Imagine the herdsmen of Hungary’s history gathering to stir and savor Hungarian Goulash as it cooked over an open fire, the cold air nipping at their noses but a warm and tasty meal to keep them comfortable. Made with the freshest ingredients the Hungarian countryside can provide, this style goulash has been a cultural favorite for centuries. Everyone from shepherds to nobles fought off the fall chill with a bowl a goulash, but the dish owes its name to herdsmen, or “gulyás” in Hungarian, that first filled their cauldrons with the stewy combination of meat, spices, and wild vegetables.
Hungarian Culinary Culture
Hungarian Goulash is unique for its use of the spice that sets the country’s cuisine apart from the crowd – paprika. Considered the national spice by many, paprika was introduced to Hungary by the Turks around the 16th century. Since then, pinches of the rich, sweet, peppery powder have defined not just Hungarian Goulash but an entire culinary culture in which an abundance of paprika can be found in kitchens, gardens, and restaurants throughout the country.
While in Budapest, experience a true taste of Central Europe. It is a treat for the taste buds as much as the senses.
2 onions, sliced
½ cup¬corn oil
1 tsp. caraway seeds
1 garlic clove, minced
2 lbs. boneless chuck roast, cut into bite size pieces
2 tbsp. sweet Hungarian paprika
2 cups hot water
2 tsp. salt
3 bay leaves
OPTIONAL: Potatoes, chopped fresh parsley
Heat the oil in a heavy skillet; add the onions and sauté lightly. Add the garlic and continue to sauté. Next add the meat, stir well with the other ingredients, and season with salt. Cover and let cook gently until meat browns. Add the sweet paprika, caraway seeds and bay leaves. Cover and cook on low heat for 10 to 15 minutes until meat has picked up the flavor of the seasonings. Adjust heat so that the goulash simmers very gently and let it cook for approximately one hour, or until meat is fork tender. Serve over buttered noodles or rice.
Makes 6 servings.
Recipe: Chilean Seabass with King Crab & Red Beet Cous Cous
The talented chefs from Crystal’s ships are a wealth of delicious expertise, and they’re sharing some of that with you today! For those seeking to relive some of the delectable meals in the Crystal Dining Room, we recommend the indulgent recipe below. Sadly, you’ll have to provide your own six-star service and perfectly paired wine… Just another reason to book your next sailing now!
Chilean Seabass with King Crab & Red Beet Cous Cous
4 ea Chilean Seabass Filets, 6 oz each
4 tbsp clarified butter
Salt, fresh ground White Pepper
4 ea King Crab Legs
4 tbsp Lemon Oil
Red Beet Cous Cous
1 cup Pearl Cous Cous (Israeli Cous Cous)
2 tbsp. Melted Butter
2 ea Shallots, peeled and fine chopped
2 ½ cup Red Beet Juice
2 tsp. Mascarpone Cheese
2 tsp. cold butter
2 tsp. grated Parmesan
Salt, Fresh White Pepper to taste
For the fish, pat dry the Seabass filets with kitchen towels and season with salt and freshly ground white pepper on both sides.
Preheat oven to 350 F (175 C).
Heat the clarified butter in a sauté pan and sear the fish, skin side down first, for one minute on each side. Transfer to a baking sheet and cook in the oven for 4-5 minutes.
For the Cous Cous, heat the melted butter in casserole and sauté the shallots slowly until translucent, but not browned, about 2 minutes. Add the Cous Cous and sauté for one more minute. Add the Red Beet Juice and simmer until the Beet Juice is absorbed and the Cous Cous is tender, about 5 minutes. Remove from heat and stir in the Cold Butter, Mascarpone and Parmesan Cheese, season to taste with Salt and White Pepper.
To serve, remove the Crab Leg Meat from the shells, cut into 2 inch pieces and heat in a 350 F oven for 2 minutes until hot. Divide the hot Cous Cous amongst 4 Shallow Plates, top each with a Seabass Filet and the Crab Meat. Drizzle one tbsp Lemon Oil over the Fish and around the Cous Cous and serve.
Recipe: Vietnamese Pho Bo
Pho Bo is a National dish with international influence easy enough to make all on your own.
A hearty noodle dish perfect for warming away shivers on a winter’s day, yet somehow refreshing enough to enjoy in summer, pho bo is the epitome of Vietnamese comfort food. Found on almost every street corner and simmered in nearly every home, its complex flavors vary from cook to cook but its pleasant blend of herbs, spices and unique textures never disappoints.
From Pot Au Feu to Pho Bo
Pho bo may be Vietnam’s widely popular national dish, but if the French hadn’t colonized the country in the late 19th century, it may never have come into existence! You see, before the French arrived, the Vietnamese did not use cattle as food. Cows were merely beasts of burden. However, the French were accustomed to using beef in their recipes. It is even said that the dish’s name, “pho,” may have been derived from the French word for fire, “feu,” as in pot au feu, leading many to believe the noodle dish is a Vietnamese adaptation of this similarly cooked French stew.
The Vietnamese Lo Mein
Noodles, ginger and anise may also have been introduced by the Chinese. Considered the Vietnamese answer to “lo mein,” the Vietnamese created pho bo with similar noodles and a combination of aromatic flavors that has delighted people across the world ever since.
Whether you’re cooking for a crowd or making a week’s worth of lunches, pho bo is a simply prepared dish worth the simmering time for maximum flavor.
2 lbs. 3 oz. Beef Bones
10½ Cup Water/beef stock (about 2 ½ cartons stock)
4 tsp. Fish Sauce
3 tsp. Sugar
2 tsp. Salt
6 TBS and 2 tsp. Garlic
6 TBS and 2 tsp. Ginger
5 pcs Star Anise
2 pcs Cinnamon Sticks (broken into pieces)
1/3 Cup and 4¼ tsp. Onion
1/3 Cup and 4¼ tsp. Carrot
1/2 lb. raw eye of round, sirloin, London broil or tri-tip steak, thinly sliced across the grain (1/16 inch thick; freeze for 15 minutes to make it easier to slice)
Sauté the carrots and onion with the star anise, ginger, cinnamon and garlic. Caramelize nicely until golden brown, then add the water/beef stock and bring to a boil. Lower heat and simmer for 2 hours. Leave to cool, then strain off the stock. Add fish sauce, sugar and salt. Correct the seasoning to taste. Makes approximately 6 servings.
Condiments and Garnish for Soup
Thick Rice Noodles (Cooked)
Long Leaves (Vietnamese Mint, Perilla Leaves)
Red Chili Finely Chopped
Sweet Basil/Hot Basil
Preparation Method with Beef
Mix all ingredients into the soup and stir together. Divide noodles among 6 serving bowls and top with sirloin. Pour hot broth over the top. Stir and let sit for 5 minutes until the beef is partially cooked and no longer pink, and the flavors are infused. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chili -garlic sauce on the side.
Recipe: Chocolate Caramel Kisses
Princess Cruises invites you to enjoy this decadent recipe from Chef Curtis Stone
PREP TIME: 1 Hour
COOKING TIME: 20 Minutes
The chocolate caramel kisses can be prepared up to 2 days ahead. Store them in an airtight container at room temperature.
1 cup granulated sugar
1/4 cup water
1/2 cup heavy whipping cream
1 1/3 cups whole roasted salted cashews
Nonstick vegetable oil cooking spray
7 ounces high-quality dark chocolate, chopped
Maldon or other flaky sea salt
To make the chocolate caramel kisses:
1- In a heavy medium saucepan, stir the sugar and water over medium-high heat until the sugar dissolves, occasionally brushing down the sides of the pan with a wet pastry brush to remove any sugar that clings to the side.
2- Allow the sugar syrup to boil without stirring, brushing down the sides of the pan and swirling the pan occasionally to ensure it cooks evenly, for about 8 minutes, or until it begins to turn golden brown.
3- Remove the pan from the heat and mix in the cream. The caramel will bubble vigorously. Allow the caramel to cool and thicken slightly for 15 minutes. Toss the cashews through the slightly cooled caramel.
4- Line 2 large baking sheets with parchment paper. Lightly spray the parchment paper on one sheet with nonstick cooking spray. Using two spoons, drop spoonfuls of the caramel cashew mixture onto the sprayed baking sheet, forming about 20 small mounds. Refrigerate for about 15 minutes, or until the clusters are cold and the caramel becomes more firm but is still sticky and chewy.
To coat the chocolate caramel kisses:
5- Meanwhile, place the chocolate in a small bowl and set the bowl over a small saucepan of barely simmering water and to slowly melt the chocolate, stirring often. Remove the bowl from over the saucepan.
6- Using a small metal spatula, lift one cluster from the baking sheet and drop it into the melted chocolate to coat completely. Using a fork, immediately lift the cluster out of the chocolate and gently shake the excess chocolate back into the bowl.
7- Using a second fork as an aid, place the chocolate-covered caramel cluster on the second prepared baking sheet. Sprinkle each cluster with just a few sea salt flakes. Repeat with the remaining clusters, melted chocolate, and salt.
8- Refrigerate the chocolate caramel kisses for 10 minutes, or just until the chocolate is cold and set. Transfer the chocolate caramel kisses to a platter and serve.
Recipe: Tom Kha Gai (Thai Chicken Coconut Soup)
This quintessential Thai chicken coconut soup is a deliciously aromatic accompaniment to any meal with an Asian flair or a complete meal on its own. This soup is served in Red Ginger, Oceania Cruises Asian restaurant on board, and you can learn this recipe and other Thai, Vietnamese and Japanese favorites from this restaurant during their “Most Requested Red Ginger” class at The Culinary Center on Marina and Riviera.
According to Chef Kathryn Kelly, Executive Chef & Director of Culinary Enrichment, Thai cuisine is best characterized as complex, balanced, fresh and spicy – and this classic chicken and coconut soup brings that description to life with fresh lemongrass, lime juice, coconut milk, Thai chilies and galangal – which is also known as Thai ginger and is in the ginger family, but the flavor is markedly more citrusy and earthy.
16 cups low-sodium chicken stock
3 stalks lemongrass, mashed
1 cup coarsely chopped galangal
8 kaffir lime leaves
2 Thai chilies
6 boneless chicken breasts
1 cup coconut milk
1 teaspoon fish sauce
2 cups straw mushroom pieces
18 cherry tomatoes, halved
Juice of 3 to 5 limes
18 cilantro leaves
In a large stockpot over medium heat, combine the chicken stock, lemongrass, galangal, lime leaves and chilies and simmer until the stock reduces by half, about 1½ to 2 hours. Decrease the heat to low, add the chicken and poach to an internal temperature of 165°F/74°C. Remove the chicken, let cool and shred. Strain the stock through a fine mesh strainer lined with cheesecloth.
Return the stock to the stockpot over medium heat, reheat the stock and add the coconut milk and fish sauce. Divide the shredded chicken, mushroom pieces and cherry tomatoes among 6 bowls. Just before serving, stir the lime juice into the stock, adjusting the amount to taste. Divide the stock among the bowls, garnish each with cilantro leaves and enjoy!
Recipe: Watermelon Gazpacho
A sweet twist on the Spanish classic, this watermelon gazpacho recipe is perfect for hot summer days and dinners on the patio. The delicate sweetness of watermelon is the perfect complement to savory tomatoes and avocado and spicy serrano pepper in this refreshing recipe. For an extra boost of flavor, try replacing olive oil with our special basil oil, recipe also below.
WATERMELON GAZPACHO – MAKES 4 CUPS
1 onion, sliced in 1/2-inch rounds
1 red bell pepper
1 serrano pepper
1 head garlic, roasted, peeled and mashed
3 cups diced tomatoes
1 cup diced watermelon
1 English cucumber, peeled
Flesh of 2 avocados
8 ounces spicy vegetable juice, preferably V8
Juice of 2 limes
1 tablespoon sherry vinegar
¼ cup extra virgin olive oil or Basil Oil (see recipe below), plus more for garnish
Heat an outdoor or indoor grill to high and grill the onion and peppers until charred and softened. Transfer the vegetables to a bowl, cover and let rest for 30 minutes to 1 hour. Stem, seed and skin the peppers.
In a blender, pulse the grilled vegetables, garlic, tomatoes, watermelon, cucumber, avocados, vegetable juice, lime juice and vinegar until blended to a paste. With the blender running on low speed, slowly add the oil in a thin, steady stream, blending until the soup is creamy. Add cold filtered water as needed to adjust the consistency.
Chill for at least 4 hours or up to overnight. Serve slightly chilled with a drizzle of basil oil.
BASIL OIL – MAKES 2 CUPS
4 cups tightly packed basil leaves
2 cups extra virgin olive oil
1 teaspoon kosher salt
Bring a large pot of water to a boil. Prepare a large bowl of ice water. Place the basil in a strainer and blanch it in the boiling water for about 10 seconds. Transfer the strainer of basil to the ice water, swishing the basil in the water to ensure it is well chilled. Remove the strainer of basil from the water and squeeze the basil gently to release excess water. Chop the basil.
In a blender, combine the chopped basil, olive oil and salt. Blend until the basil is pureed and the mixture is frothy. Let rest for 30 minutes. Strain the mixture through a fine mesh strainer lined with cheesecloth, pressing gently to separate the oil from the solids.
Jul 19, 2019 – Posted by Oceania Cruises in Recipes and can be found here
Recipe: Chilled Strawberry, Basil and Coconut Soup
C/O Ama Waterways, in celebration of their stunning cruises through Provence
Though its origins are murky, chilled Strawberry Soup is the perfect seasonal recipe for summers in Provence – or anywhere with hot weather!
Itineraries: Colors of Provence
In modern times, cold soups are more closely aligned with a meal’s amouse bouche than its hearty main dish. The idea is to excite your appetite and prepare it for what’s ahead, not satiate your hunger. Of course, given that many chilled soups, such as this strawberry, basil and coconut blend, are sweet, they are also a wonderful way to finish off a delicious meal.
Why Cold Soup?
Germany’s cucumber soup. Hungary’s sour cherry. Portugal’s ajoblanco. And France’s Vichyssoise. What do all of these delicious soups have in common? They are refreshing enough to be served in the height of summer’s heat—because they are chilled
Got a Blender?
If you have a blender or food processor, congratulations—you’re equipped to make chilled soups! Forget about fancy slicing and dicing, searing or hours of simmering. Chilled soups simply use complementary fresh seasonal ingredients for a quick and no-fuss recipe that delights the palate.
The Strawberries of Provence
Although chilled strawberry soup can hardly be called an authentic French recipe, strawberries are a seasonal ingredient in France’s Provence region from March through June. Wild strawberries, known locally as fraises des bois, thrive in Provence’s shade. Anyone attending Les Halles outdoor market in Avignon during these months will likely come across sun-kissed varieties from the town of Carpentras. So important are these seeded fruits that there is even a Carpentras Strawberry Fraternity. Annual production of the fruit is about 4,000 tons.
Whether you can pick your own or need to buy them at the market, strawberries are the delicious main ingredient of this refreshing and easy to make at home recipe!
Chilled Strawberry, Basil and Coconut Soup
1 & 1/8 lbs. Frozen Strawberries (about 4.5 cups)
1/2 TBS Confectioners’ Sugar
2 TBS and 2 tsp. Lemon Juice
1¼ tsp. Sweet Basil
1/4 qt. Strawberry Ice Cream
¾ C and 2 TBS Coconut Cream
Using a blender or food processor, blend the above ingredients until a smooth pouring consistency is reached. If texture is too thick, add milk to thin it down with more coconut cream to taste. Serve immediately.
Recipe: Tomato-Feta-Basil Macarons
Surprise your friends with this savory macaron, a twist on the traditionally sweet cookie with its mild crust and tangy center of feta, fresh tomatoes and basil. When you assemble them, be sure to spread the filling gently or even use a piping bag to prevent damaging the delicate meringue cookies. We think this is a great summer time appetizer shared by our friends at Viking Cruises!
¾ C (64 g) almond meal
¾ C (98 g) confectioners’ sugar
2 lg egg whites
¾ C (177 ml) water
¾ C (144 g) sugar
2 T (30 g) feta cheese
2 T (30 g) cream cheese
2 T (5 g) basil, finely chopped
Few drops lemon juice
Salt and pepper to taste
2 med ripe tomatoes, peeled, seeded and finely diced
Individual basil leaves (one per macaron)
Preheat oven to 340°F (170°C). Line a baking sheet with parchment paper. Place a damp kitchen towel on counter. Place almond meal and confectioners’ sugar in medium bowl; stir to combine. Place 1 of the egg whites in another medium bowl and beat with an electric mixer until firm shiny peaks form. Spoon into almond mixture, folding in gently to combine. Place remaining egg white in a medium bowl and beat until soft peaks form. Set aside.
Place water and granulated sugar in a small saucepan. Place over medium low heat, stirring frequently until sugar has dissolved. Continue to boil until mixture reaches a temperature of 245°F (120°C) on a candy thermometer. Very gradually pour sugar syrup into egg white, constantly beating with an electric mixer until shiny peaks form. Add almond mixture and gently fold in.
Spoon mixture into a large pastry bag fitted with a large round tip and form 24 small disks about 2 inches across, leaving an inch of space in between. Let stand at room temperature 20 minutes. Bake for 12 minutes. Remove from oven and, leaving macarons on parchment paper, move paper to damp kitchen towel. Let cool to room temperature.
To make filling, place feta, cream cheese, basil, lemon juice, salt and pepper in a small bowl, mashing with a fork to combine. Stir in tomatoes. To assemble, spread mixture thinly between 2 macarons.
Prep time: 38 minutes.Cook time: 12 minutes.Makes 12 servings.
Recipe: Simple to Make Lemon Tiramisu
Shared from our friends at Windstar Cruises, this Lemon Tiramisu dessert sound like a perfect way to add some summer sunshine into a classic recipe
Before we start making a simple lemon tiramisu, we will tell you where we got this recipe.
Gorgeous seasonal produce and beautiful markets constantly inspire us to play with new spins on traditional dishes. Wandering the morning market in Antibes, France with the James Beard Foundation Awarded Chef Maxime Billet, it was easy to drool over the mounds of purple garlic, the towers of heirloom tomatoes, and the crates of just-foraged chanterelle mushrooms. Summer in the south of France is known for the bounty of its gorgeous harvest, and the market of Antibes certainly does not disappoint! But it was the massive, knotty, nearly-neon yellow lemons that drew me in the most.
In northern Italy, the perfect summer dessert is Tiramisu (literally, ‘pick me up’). Served cold straight from the fridge, there is nothing better than this creamy, caffeinated dessert. But the French lemons made us want to play with this classic recipe, switching out the traditional coffee for a tart lemon syrup, and trading the rum for a splash of bright limoncello. Perfect for those hot afternoons after a morning at the beach, or those late night sweet snack desires, enjoy this memory-invoking Mediterranean take for your next dessert craving!
Simple Lemon Tiramisu from Windstar Cruises
- 1 cup whipping cream
- 1¾ cup sugar, divided
- 1 lb mascarpone cheese
- 1 cup lemon curd
- 1 cup freshly squeezed lemon juice (from about 10 lemons)
- 1 cup limoncello
- 20 ladyfingers
- powdered sugar, for dusting
1) Whisk the whipping cream and ¾ cup sugar until it reaches soft peaks. Set aside.
2) Put the mascarpone cheese into a medium bowl and beat with a wooden spoon until smooth. Stir in the lemon curd. Fold in the sweetened whipped cream. Set aside and keep chilled.
3) Mix the lemon juice and the remaining 1 cup sugar in a small pot over medium heat. Heat just until sugar is melted. Remove from heat, and stir in limoncello. Let cool.
4) Soak ladyfingers in cooled limoncello mixture for a couple seconds, rotating to coat all sides. (Do not oversoak, or else your ladyfingers will dissolve, and your tiramisu will be too wet). Place ladyfingers side by side on the bottom of an 8- by 8-inch pan.
5) Put half the lemon cream mixture on top of the ladyfingers in pan. Smooth with a spatula or spoon.
6) Apply the second layer of limoncello-soaked ladyfingers and remaining cream. Sift a light dusting of powdered sugar over the top. Cover in plastic wrap and chill.
7) To serve, cut lemon tiramisu into squares (or simply spoon it out if it is too soft to cut) and serve on plates.
Recipe: Traditional English Summer Pudding
A seasonal dessert made with sliced bread and summer fruit, this English classic dates back to Victorian times. Summer pudding highlights the fresh flavors of plump, juicy berries, while crisp, delicate phyllo, crunchy pistachios and heavenly whipped cream complete this British favorite. Shared by our partners at Viking Cruises.
¼ loaf brioche, crust removed
⅓ C (75 ml) water
½ tsp (1½ g) pectin
2½ T (30 g) sugar
½ C (60 g) strawberries, diced
½ C (60 g) raspberries
½ C (60 g) blueberries
½ C (60 g) blackberries
½ C (80 g) figs, diced
1 sheet gelatin
¼ sheet phyllo dough
1 T (15 g) unsalted butter, melted
1 T (20 g) strawberry jam
2 strawberries, diced
2 T (25 g) blueberries
½ C (50 g) whipped cream
1 fig, cut in 5 wedges
2 T (30 ml) raspberry sauce
2 T (15 g) dried cranberries
1 T (10 g) pistachios, coarsely chopped
2 T (15 g) confectioners’ sugar
5 sprigs fresh mint
Summer Pudding: Slice brioche and cut with a 3-inch circle cutter; place inside 3-inch ramekins. Combine water, pectin and sugar, add strawberries, raspberries, blueberries, blackberries and figs; heat gently just until juice releases from berries. Remove from heat, strain over bowl. Dissolve gelatin in liquid, combine berry and gelatin mixture, spoon into ramekins and chill 1 hour. Reserve leftover berry mixture for compote.
Phyllo Crisp: Preheat oven to 350°F (170°C). Brush phyllo with butter, bake 12-15 minutes. Break into pieces.
Berry Compote: Combine reserved berry mixture, strawberry jam, strawberries and blueberries.
Remove pudding from ramekins, place on plates. Add whipped cream rosettes, fig wedges, raspberry sauce, cranberries, pistachios and compote. Dust with confectioners’ sugar; garnish with mint.
Prep time: 15 minutes.Chill time: 1 hour.Cook time: 18 minutes.Makes 5 servings.