Page 14 - Leisure Living Magazine July 2017

Chef Shannon
Continued from page 13
with truffle parmesan fries. For breakfast, order the opulent salmon eggs benedict or breakfast tacos with scrambled eggs, black beans, corn salsa, pico de gallo, and sriracha cream with a side of breakfast potatoes.
If sweets are your guilty pleasure, satisfy yourself with Shannon’s raspberry crêpe over- flowing with cheesecake filling, raspberry coulis, graham cracker crumbles and fresh raspberries. “All the dessert crepes are my favorites,” she says.
A full time island resident from early spring to late fall, Shannon and her husband travel to Slovenia where they spend their winters in his country. The two met while working in the island’s restaurant industry. When asked about her dream job, Shannon chuckles, “I already have it. I live on a gorgeous island and work for fabulous people.”
Langos
Courtesy of Chef Shannon
Langos is a street food in Hungary. Often sold out of carts at markets or outside of sport arenas, they can be sweet or savory, with any number of toppings. The most popular way to order is with garlic rubbed on the hot bread, topped with sour cream then sprinkled with a smoked cheese. Finom!
This is the recipe I always use for Langos. It works perfectly. I lived and cooked in Hungary for a while and this one always got their approval of quality and accuracy.
1 large potato, freshly boiled, peeled, mashed and kept warm
2 1/2 teaspoons instant yeast 1 teaspoon sugar
1 3/4 cups all-purpose flour 1 tablespoon vegetable oil 3/4 teaspoon salt
1/2 cup milk
2 cloves garlic, cut in half
1.Place freshly mashed warm potatoes, yeast, sugar, flour, oil, salt and milk into a medium mixing bowl or stand mixer. Using the paddle attachment, combine the ingredients until they are well moistened.
2. Switch to the dough hook and knead for 5 to 7 minutes or until smooth and elastic. Transfer to a greased bowl, cover and let rise until doubled.
3. Divide dough into 4 equal portions. Shape each piece into a smooth ball and place on a lightly floured board. Cover and let rest 20 minutes.
4. In a large skillet, heat 1 inch canola oil to 350 F. Flatten and stretch each dough ball to about an 8-inch diameter. Make 1 or more slits in the center of the stretched dough.
5. Fry one langos at a time, about 2 minutes per side or until golden. Drain on paper towels.
6. Serve hot rubbed with a cut garlic clove, sour cream spread on top and sprinkled with a shredded cheese like Gouda or Mozzarella.
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14 |LeisureLiving July 2017
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