Cycling Sunday: Post-Ride Lunch
Hungarian Fish Soup
Our friend Attila is Hungarian and one of his friends posted a recipe on Facebook for Hungarian Fish Soup. I’ve made several fish soups and chowders, and usually puree everything together. This recipe leaves the veggies and fish in chunks.
We’re leading a ride on Sunday and I made this soup for the hungry cyclists, Attila included. The key is the paprika, which are really dried peppers grounded into spice. I had a range on hand of mild to spicy. I’ll serve hot pepper sauce with this for those that want an extra kick.
Hungary is land-locked so all fish is fresh water. I bought trout from Reggie, my fishmonger at Freeman’s Fish Market in Maplewood. He skinned and filleted the fish. He suggested adding a few flounder fillets for variety of flavor. The Hungarian recipes call for carp, which isn’t available here.
I bought about 4 pounds of fish. In the food processor, I chopped 3 onions, 3 cloves of garlic, a hot jalapeno pepper, 4 carrots, about 6 small white potatoes, 2 green peppers, and a red and yellow pepper. I covered all with water and simmered, then added a can of crushed tomatoes, chopped parsley and coriander, a pint of fish stock, salt and piles of paprika- about 3 tablespoons of the regular mild stuff and 2 tablespoons of the hot.
I’m a bit worried all this red soup will spill on our white cycling jerseys. I’ll be sure to have plenty of napkins!
I plan to serve this with bread, salad, and of course, the post- ride prerequisite—beer!
From the pot, it tastes great!
Cuisinart Carrot Cake
For dessert I made a carrot cake that has become a family favorite. It’s from the little cookbook that came with my first cuisinart (about 25 years ago!)
My mother doesn’t like oil cakes so she substitutes a combination of butter and margarine. I follow the recipe; just cut the sugar about ½ a cup.
2 cups flour ( I used ¼ cup whole wheat flour)
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
¼ tsp. nutmeg
1 TB cinnamon
7 pitted prunes (or a bit more)
¾ cup walnuts or pecans
5 medium size carrots
4 large eggs
2 cups sugar
1 ½ cups vegetable oil (canola is fine)
¾ cup raisins
1 tsp. vanilla
Preheat oven to 325F, put rack in middle of oven.
Grease & flour a 10-12 cup pan (I use a bundt.)
Using metal blade, process flour, baking soda, baking powder, salt and spices a few seconds.
Transfer to another bowl, leaving about a tablespoon in the bowl. Add the prunes and process 10 seconds, add the nuts and process another 5 seconds. (believe me, I don’t ever count this! )
Shred the carrots- there should be about 3 cups, add to the prune mix.
Mix the sugar and eggs about 1 minute, add the oil and blend until fluffy
Add dry ingredients, pulse a few times, add raisins, carrots, and 1 tsp. vanilla and blend.
Pour into pan- bake about 55 minutes.
Let cool then flip onto a plate and sprinkle with confectioner’s sugar.