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Tok Fozelek

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TasunkaWitko View Drop Down
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    Posted: 30 September 2016 at 10:25
Sounds great - thank you!
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (1) Thanks(1)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 30 September 2016 at 10:18
It is made as a risotto but instead of rice, grated zucchine ..

Have a lovely weekend ..

I HAVE TO POST UP THE ROMANIAN FOTOS !!

On my post .. I shall do my best to make this a priority --  THE FOTOS ARE SO INCREDIBLE ..

REAL RURAL ROMANIA IN THE COUNTY OF BRASOV ..



Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 30 September 2016 at 09:58
Sounds good, Margi - I wouldn't mind trying that, myself!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 30 September 2016 at 09:53
Looks wonderful Ron ..

I am going to do a Courgette / Zucchine risotto ( without rice )  ..

I once made --  A friend in Italia had given me the récipe ..  It was quite similar ..  And they used Reggiano Parmesan and butter ..  It turned out wonderful from recollection ..

I just need the zucchine from the Farmer´s Mkt ..

Have a great weekend ..


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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 29 September 2016 at 08:55
We made this again last night, right according to the recipe, using the spiralizer as Brook suggests.

Wonderful stuff, as always - a touch of dill from the herb garden set it off very nicely. It made a great side dish with some braised country-style pork ribs.

All I have to say is that if you're not making this, you should be!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 21 August 2016 at 13:58
For the non-bacon eaters, some sort of schmaltz would add an additional flavor note. Chicken, goose, whatever.

Also, for squeezing out grated zucchini and similar items, I wrap it in a kitchen towel and wring it good. That's the best way I've found to eliminate most of the moisture.

Note to Ron: Try this with your spiralizer instead of grating!
But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 21 August 2016 at 11:59


President is a French Brand for Exports !!

Yes,  great ..  Give it a shot ..  You can use both butter and bacon in same dish ..  Perhaps sprinkle the dried bacon bits on top !!  Now this could be fabulous !!  instead of in this dish ..


I shall look for some courgette / zucchine at Farmer´s  Market tomorrow ..


Another alternative to this dish is to use Grana Padana or Reggiano Parmesano  like a Risotto which is another alternative -- 

Surely amazing too ..

Have a lovely day ..

20.00 hours here already ..  





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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 21 August 2016 at 10:06
Talk about great coincidences. Right after I read this, I found President butter on sale. I'll have to come up with a special use for it.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 20 August 2016 at 15:10
Thank you for your encouragement about the French Butter ..

There are vegetarian bacons that could be interesting too .. Have to check them out at the Bio Natural Health Food Shops ..   But, French Butter would provide a creaminess to Paradise for the palate !!

Have a wonderful summer ..
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 20 August 2016 at 14:56
This might get me to like squash!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote DIYASUB Quote  Post ReplyReply Direct Link To This Post Posted: 20 August 2016 at 14:53
Margi, there's no reason that you couldn't use butter rather than bacon fat.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 20 August 2016 at 14:02
This is quite lovely however. I do not eat bacon, so I would use French butter ..  or have to resort to a vegetarian bacon .. 

Like the textures !! Real nice as a stater ..


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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 26 September 2011 at 16:39
yep, i followed your pix and methods exactly as described in your post above. this was a pretty impressive dish and as you know, it is easy as can be.
 
highly recommended!
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote DIYASUB Quote  Post ReplyReply Direct Link To This Post Posted: 04 September 2011 at 20:00
 Excellent Ron!!! I've got to go by your pictures and descriptive phrases, but it sure looks to me like you nailed it!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 04 September 2011 at 16:30
finally got to try this, click here to see how it was!
 
bill, let me know how it looks, and many thanks for sharing this! it was amazing and will be a regular dish served here!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 24 August 2011 at 16:25
sounds about right, and i know exactly what you mean about "the big popcorn bowl!" we've got a couple of them at our house, too.
 
i guess a squash showed up at our house today while i was at work! so it got me to thinking about trying this. it's bigger than the ones pictured, but not huge ~ i'll play it by ear and see what happens. looking at making it this weekend ~ maybe more will show up by then!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote DIYASUB Quote  Post ReplyReply Direct Link To This Post Posted: 24 August 2011 at 16:16

 Ron, in the first picture the zukes are laying in what is known around here as "The Big Popcorn Bowl". It measures 13"s wide by 5"s deep. That should give you some idea of the dimensions of the intended victims. The amounts listed for all other ingredients have been given for approximately that amount of zuchinni, although like most ethnic recipes there's room for plenty of leeway. In other words, one zuchinni more or less isnt going to hurt anything.

 The only really important measurement in this recipe is the amount of water you use to make the sauce, but as long as you remember that too little can be fixed by adding more water to the sauce later you'll be fine. If there is an error to be made, make it on the side of caution and then deal with it if you're not quite satisfied.
 Lol, what's the worst that can happen, you lose a few zuchinni?Wink
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 24 August 2011 at 15:13
hey, bill - going to give this a try soon as it is definitely the season for it!Smile
 
are your amounts above for a particular amount of squash/zucchini, or is there a point where you want to use more or less than mentioned?
 
was reading in culinaria: hungary very recently, they say this dish is often made with pumpkins. i think the recipe for pumpkin might be slightly different - will check ~
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 11 August 2010 at 18:36
Originally posted by DIYASUB DIYASUB wrote:

 Make it with butter? Oh no, you dont want to do that! It's a very traditional Hungarian recipe and any deviation away from bacon fat will cause you to wake up screaming in the middle of the night after dreaming of being haunted by the spirits of long dead angry Huns. LOL
 John, you could probably substitute butter, but I doubt it would do much to improve the flavor. Try it as written first and then decide for yourself if it could matter.
Good grief, don't want any spirits of long dead angry Huns after me...my dreams are scary enough!
 
Just asking in order to make it slightly more palatable to members of the household, that's all. For me, bacon fat rules!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote DIYASUB Quote  Post ReplyReply Direct Link To This Post Posted: 11 August 2010 at 17:25
 Make it with butter? Oh no, you dont want to do that! It's a very traditional Hungarian recipe and any deviation away from bacon fat will cause you to wake up screaming in the middle of the night after dreaming of being haunted by the spirits of long dead angry Huns. LOL
 John, you could probably substitute butter, but I doubt it would do much to improve the flavor. Try it as written first and then decide for yourself if it could matter.
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