Madeleines, Goulash, <i> Langos</i>

DEAR SOS: The corn-bread madeleines at Checkers downtown are great. What’s the chance of a recipe?

--CHARLES

DEAR CHARLES: Pastry chef Francisco Machado at Checkers was delighted to comply with your request. These cornmeal madeleines are wonderful with luncheon salads, fried chicken and even chili.

CHECKERS CORN-BREAD MADELEINES

1/4 cup flour

1 1/2 cups cornmeal

1 teaspoon salt

1 1/2 teaspoons baking powder

1 teaspoon sugar

1 cup buttermilk

1/4 cup half and half or whipping cream

2 small eggs, lightly beaten

5 tablespoons melted butter

Sift together flour, cornmeal, salt, baking powder and sugar in bowl. Combine buttermilk, half and half, eggs and melted butter. Add to dry ingredients, mixing lightly just to blend. Do not overbeat.

Spoon into well-greased (vegetable non-stick spray works well) madeleine molds and bake at 400 degrees 13 to 14 minutes, or at 425 degrees 12 minutes. Makes 3 dozen.

DEAR SOS: Some years ago you published a recipe for Hungarian goulash and the wonderful garlicky fried bread, langos , eaten with it. I’d appreciate the recipes.

--WYNONA

DEAR WYNONA: Thanks for reminding us of this Hungarian classic.

HUNGARIAN GOULASH WITH LANGOS

2 tablespoons shortening

1 onion, diced

Salt

1 clove garlic, crushed

1/2 teaspoon caraway seeds

3 to 4 pounds lean beef, cut in 1 to 1 1/2-inch cubes

Paprika

4 carrots, cut in 1/3-inch pieces

1 long marrow bone

8 potatoes, cut in 1-inch cubes

3 parsley roots with tops

1 tomato

1 yellow chile, split and seeds removed

Langos

Melt shortening in kettle or Dutch oven. Add onion, salt to taste and garlic and saute until onion is transparent. Add caraway seeds and continue to cook until onion is golden. Add beef and 1 cup water.

Cover and simmer over very low heat until meat is almost tender, about 2 hours, checking often and adding water if necessary. Cover meat with water 3/4 of way up and bring to boil. Add paprika for color.

Reduce heat and add carrots and marrow bone. Simmer 15 to 20 minutes, then add potatoes, parsley roots with tops, whole tomato and chile. Simmer 30 minutes or until potatoes and meat are done.

Before serving, remove chile, tomato and parsley. Serve in soup dish with Langos and red wine, if desired. Makes 8 to 10 servings.

Note: Parsnips or carrots may be substituted for parsley roots if unavailable.

Langos

1 package cake yeast

1 1/2 cups lukewarm milk

2 eggs

4 cups flour

1 tablespoon sugar

Salt

Oil for deep-frying

1 large clove garlic, split, optional

Dissolve yeast in lukewarm milk in bowl. Add eggs and mix well. Sift together flour, sugar and 2 teaspoons salt and stir into yeast mixture. Work dough with hands until all flour is absorbed. Knead on lightly floured board until dough is no longer sticky.

Place dough in floured bowl, cover and let rise until doubled or more. Punch down, turn out onto floured board and roll until about 1/4-inch thick. Cut into 8-inch square pieces and deep-fry in hot oil until golden brown. Sprinkle both sides with salt and rub with garlic. Serve warm. Makes about 1 1/2 dozen.