CAPITULO IV TRATAMIENTO FISCAL DE LAS OPERACIONES FINACIERAS DERIVADAS
4.6 Tratamiento De Las Operaciones Financieras Derivadas En El IVA
Most of the Kaisers (Austrian emperors) were fond of hunting, and this royal snack is now a common food.
Cut off a slice from one end of the batard (or baguette), and hollow out the middle of the loaf, about 1 to 11⁄2inches in diameter, using a long bread knife. Leave the ‘‘walls’’ intact. Wrap the hollowed out bread in plastic wrap to keep from drying out.
Dice the removed bread and place in a food processor bowl.
Finely chop the egg whites.
To the food processor bowl, add egg yolks, butter, cottage cheese, salt, pepper, mustard, and anchovy paste, and blend until smooth.
Transfer the processed mixture to a bowl, and stir in the ham, roast pork, yellow cheese, gherkins, and chives. Mix thoroughly.
Fill the hollowed-out loaf with the mixture, using the handle of a wooden spoon to compact the filling firmly.
Butter the end slice well and replace, wrap the loaf tightly in foil, and re-frigerate for 4 hours, preferably overnight.
Slice the loaf with a sharp knife into 1-inch pieces to serve.
Mish-Mash
(Hoppel Poppel)Thrifty Austrian housewives try to ensure that leftovers are consumed. Serve this for a light meal with potato dumplings.
Melt butter over low to moderate heat.
Saute´ onions until soft.
1 loaf short French bread (batard or short baguette, about 12–15 inches long; if you can only get a long baguette, cut in half to use)
4 hard-boiled eggs, peeled, whites and yolks separated
4 TBS softened butter
2⁄3cup cottage cheese salt and pepper to taste
1 TBS mustard 1 TBS anchovy paste
3⁄4pound smoked ham, diced
3⁄4pound roast pork, chicken, or turkey diced
3⁄4pound strong yellow cheese, diced
3 ounces pickled gherkins, chopped
2 TBS snipped chives
4 TBS butter 1 onion, chopped
11⁄2 cup cooked potatoes, diced 1 cup cooked (leftover) pork,
turkey, chicken, or other meat
5 eggs
2 TBS cream or milk 1 tsp fresh dill, chopped salt and pepper to taste 4 sprigs dill
(continued)
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Stir in potatoes and pork, and saute´ for 2–3 minutes.
Beat eggs with cream, dill, salt, and pepper.
Pour egg mixture over potatoes, meat, and onions.
Cover, reduce heat, and gently cook for about 5 minutes, or until eggs are set.
Place under a hot grill for a few seconds to brown the top.
Transfer to a warmed plate.
Garnish with dill and cut into wedges.
Serve immediately.
Potato Dumplings
(Kartoffelknoedel) These are popularly served with any main dish.In a food processor, blend the butter, egg, semolina, salt, potatoes, and just enough flour to make a firm dough.
Remove dough and refrigerate for 30 minutes.
Meanwhile, bring salted water to a simmer.
Form dough into tennis-ball–sized balls; simmer for 10 minutes (do not let the water boil or dumplings will be tough).
Drain and serve with any meat dish.
Vanilla Cookies
(Vanille Kipferl) These shortbreads are a favorite with coffee.In a food processor, mix butter, flour, almonds, egg yolks, and half the sugar just until the mixture forms a ball. (Mixing any longer will toughen the dough.)
Remove the dough, knead briefly, and chill for1⁄2hour.
Form into a roll, about 1-inch thick.
Cut into1⁄2-inch-thick pieces. Roll each piece out to 2 inches.
2 TBS butter, softened 1 egg, beaten
2 ounces semolina salt to taste
1 pound potatoes, cooked, peeled, and mashed
flour, as needed
2 quarts (or more) salted water, enough to a fill deep pot to the top
2⁄3cup butter, diced 1 cup flour
1⁄3cup ground almonds
2 egg yolks
1⁄2cup powdered sugar vanilla extract
Form the kipferl: roll up each piece from one edge, then twist each corner around to form a crescent, like a miniature French croissant.
Bake at 3508F for 10–20 minutes, no more: do not let them brown.
Mix the remaining powdered sugar with vanilla.
Gently roll the baked kipferl in the sugar mixture while still hot. Be careful as kipferl tends to crumble.
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A former Soviet republic sandwiched between Iran in the south, and Armenia, Georgia, and the Caspian Sea, Azerbaijan is on the historic Silk Road linking east-ern and westeast-ern Asia. The terrain varies from coastal plain to rugged mountains and wide, fertile valleys. The climate is cool in the mountains and hotter in the coastal plain, ideal for a wide range of Mediterranean-type crops.
The population comprises mostly Azeris (who speak a language that mixes Turkish and Persian) and minorities of Armenians, Georgians, and other ethnic groups. The population is largely nondogmatic Muslims. Azerbaijanis are noted for being long lived (many over 100 years old), which is attributed to their healthy diet of yogurt, apricots, and fresh foods.
Azerbaijani cuisine is rich and diverse, influenced by Greek, Arabian, Persian, Turkish, and Russian elements.
Foodstuffs
Staples: rice, bulghur (cracked wheat), breads (flat and leavened).
Meat, particularly lamb, with plenty of fat preferred (all parts, including innards and trotters); also pork, beef, chicken, fish.
Vegetables: pumpkin, squash, other gourds, cabbage, eggplant, cucumber, carrot, chili/sweet pepper, potato, tomato, pickled vegetables, vine leaves.
Fruits: grape; cherry, quince, fig; melon, watermelon; apricot, pomegranate, mulberry, walnut, chestnut, other nuts.
Seasonings: garlic, onion, tomato, chili, pepper, yogurt, mint, parsley, dill, ci-lantro, tarragon, basil, saffron, cumin, coriander, fennel, caraway, many other spices; pomegranate syrup, barberry, sumakh (sour purple berries of the sumac tree), Russian-influenced mayonnaise; grape vinegar and garlic sauce.
Typical Dishes
Most characteristic dish is dolma—rice-and-meat-stuffed vegetables (eggplant, grape leaves, cabbage), fruit (quince, apple), fish and big pieces of meat.
Plov (flavored rice, or pilaf) with meat, fruits, almonds, sesame seeds; the rice is cooked separately from the rest of the ingredients.
Home-baked breads: in rural villages, housewives take prepared dough to be baked in public bakeries. Common breads are thin flat breads (lavash) and round flat breads (churek).
Variety meats: beef liver roll (fried chopped liver mixed with nuts, rolled up, chilled, then sliced); calf’s foot or pig’s trotter jelly (cho-lodets); fried beef brain.
Chicken stuffed with rice and garlic mayonnaise.
Stolichnay salat: chunks of sausage, potatoes, eggs, and chicken in a mayonnaise sauce.
Thick soups made of fatty lamb, flavored with garlic, cherry plum, saffron, yogurt, and greens (dovga); pea with meatballs (kyufta boshbaz).
Drinks: tea; wine; fruit juices—grape and mulberry (dosha), pome-granate (narsharib), mixed fruits with saffron and honey (sharbat);
water; ayran (salted drinking yogurt).
Styles of Eating
Three meals and snacks daily. Tea is drunk at any time of the day, sometimes with sweet or savory pastries.
Due to lengthy Soviet influence, Azeris generally set the table European style.
No major distinction between meals, though only one meal a day may include a heavy meat dish. Otherwise Azeris eat as much meat as possible.
Formal meal for guests has several courses, beginning and ending with black tea. Served with tea are lavash and various sweet preserves—cherries, mul-berry, quince. Next comes the rice dish (plov). In between comes more tea.
Then comes grilled meat (shashlyk), or, along the coast, fish (sturgeon, salmon, herring). A thick soup follows, usually of yogurt and greens, believed to ease digestion of fatty foods. Dessert is usually a sweet drink of mixed fruit juices with basil seeds, saffron, and honey, called sharbat.
Men often eat at teahouses and restaurants, or during hunting and fishing trips, with their friends.