William Penn Life, 2003 (38. évfolyam, 1-12. szám)
2003-04-01 / 4. szám
The Hungarian Kitchen with Főszakács Béla Magyar konyha amerikaba Fárad Jón Be Magyar Konyha. And welcome to "The Hungarian Kitchen." I look forward to being your gracious host, friend and cooking companion. Yes, Chef Vilmos is writing no more but still cooking and enjoying the thrills of being a Hungarian Chef. He is adored by his dedicated followers and respected by myself. While I have the pleasure of writing this column, I also have the honor of sharing the same kitchen with Chef Vilmos my friend and longtime cooking companion. Szeretnek bemutatkozni. Föszakács Béla a nevem. Not only do I wish to have fun with Hungarian food, but I want to brush up on the language as well. Nem jól beszélek magyarul. So.. .I'll explain things in English and do the best I can to translate into Hungarian so we all can learn and appreciate more of our Magyar traditions. Speaking of the kitchen, for me it's H the most important room in the house. During any part of the day we always spend time in the kitchen. Not only do we prepare meals there, but also we chat at the kitchen table perhaps over coffee before going off to work or leaving for school. Many a time I did my homework in the kitchen while my mother cooked at the stove. I always remember Grandma in the kitchen doing something with food or vegetables from the garden growing up in New Brunswick. When company would visit they sat briefly in the parlor only to find themselves invited into the kitchen where kave and kalacs were always available. For me, the kitchen is a reminder of all good things growing up Hungarian. Now, many years later, it's ironic I find myself back in a kitchen making a living. Believe me, I'm not complaining and can appreciate what my mother and grandmother accomplished in the kitchen with a limited budget, lots of time and their love of Hungarian food. Anyone can heat up food, but to cook you need three things: one, imagination to picture a great dish; two, knowledge about foods to create that dish; and, three, the desire to put your heart and soul into what you're making. This month, we celebrate Easter and here are three of my favorite recipes to accompany your Easter ham: Delmonico Potatoes and a condiment of Apple Walnut Chutney, which goes great with the ham. The third recipe is for egg salad to enjoy all those leftover Easter eggs. Boldog Húsvét! Happy Easter to all! Jó EtOgf&t föszaÍM* 8*£i Delmonico Potatoes 3 cups half & half 8 oz. white cheddar cheese 3 finger pinch of salt V* tsp. white pepper Vi tsp. ground mustard 2 lbs. Red Bliss or Yukon Gold potatoes /% cup bread crumbs 'A stick butter Vi cup flour Using the butter and flour make a roux. Add salt, pepper and mustard. Heat up half & half and thicken with roux. Add cheese; stir until smooth over low heat. Keep stirring so mixture doesn’t burn. Cook potatoes then slice and layer them in a casserole dish that has been sprayed with Pam or greased with butter. Pour cheese mixture over potatoes and garnish with bread crumbs and paprika. Bake at 350° for 30 to 35 minutes until golden brown. Serves 10. Apple Walnut Chutney I lb cored, peeled and sliced Granny Smith apples 6 oz. peeled, diced red onion 6 oz. brown sugar I cup water Vi cup cider vinegar 4 oz. white raisins Vi tsp. ground ginger Vi tsp. ground mustard 1 tsp. chopped garlic 2 finger pinch of salt V* tsp. nutmeg % tsp. allspice Vi cup chopped walnuts A cup chopped pimentos In saucepan combine water, vinegar, brown sugar and spices. Simmer for 10 minutes. Add apples and raisins and cook until thick and chunky then add walnuts. Stir in chopped pimentos for additional color. Serve warm or chilled. Serves 10. Egg Salad 12 hard-boiled eggs 2 dashes white pepper 3 dashes granulated garlic 3 finger pinch of salt I tsp. ground mustard I to I Vi cups mayonnaise Slice eggs one time through egg slicer. In a bowl combine all ingredients and using a wooden spoon slowly blend in mayonnaise. Add additional seasoning for your personal taste. Chill and serve on crusty Hungarian rye bread. 8 WOliu Pm Life, April 2003
