Menu 16: Hungarian Goulash Soup, Potato & Parmesan Cakes and Profiteroles

This is a gutsy menu this week.  Just take a look at the choices:

  • Hungarian Goulash Soup - page 111
  • Potato and Parmesan cakes - page 249
  • Profiteroles - page 439

Most of you, who are watching a white wonderland (or nightmare) outside your window and battling freezing temperatures are going to probably appreciate this soup or is it stew?  While some may think that this Hungarian Goulash is neither a soup nor a stew, it’s somewhere in between.  Ask any Hungarian and they will tell you that is considered more of a soup than a stew.  Did I confuse you guys yet?

If cooked in the proper way goulash has a nice and evenly thick consistency, almost like a sauce. In Hungary goulash is eaten as a main dish.  And this thick, hearty dish was (and still is) a very popular dish among herdsmen in Hungary. Goulash was made in cast-iron kettle, hung above open fire, out in the puszta.  Herdsman means “gulyás” in Hungarian, so that’s where the dish’s name comes from. In fact it is such a popular dish, that it became very important to protect it as a treasure of Hungarian culture.

The second choice is the Potato and Parmesan Cakes.  And they look to be simple enough to make, especially if you have left over mash potatoes. Don’t like capers? You can top them with olives, or maybe roasted peppers? You can totally gutsy this recipe around.

Last but no least and super close to my heart is the Profiteroles.  Or Cream puff to those non fancy naming people.  These little bite size of heaven are one of my favorite desserts, my paternal grandmother taught me to make them and they hold a special place in my heart.  I cannot wait to make them.  The recipe uses a chocolate sauce and whipped cream as filling and topping.  You can also go the easy route and just filled them with an ice cream, or fresh berries, or caramel, how about Nutella? Oh, the possibilities!

So, ready to get gutsy?  GO!