William Penn Life, 2004 (39. évfolyam, 1-12. szám)
2004-05-01 / 5. szám
The Huni£ari 1 1s with Főszakács Béla Kedves Főszakács Béla! FÁRADJON BEA MAGYAR KONYHÁBA. Here we are another month closer to warmer weather and all that it brings for our enjoyment, which always includes food! Chef Vilmos & I hope you enjoyed your Easter and had a chance to make the quick breads and perhaps try your hand at the Dobos Torta. In the coming months the topics for the Hungarian Kitchen will vary, featuring regional cooking from Hungary, children's food, fish, cheese and everything in between. I try and fit the column to the season so we can enjoy whatever food is available. Once again, if there is something you want to learn about, I'll put it in a column and we can all prepare it in the kitchen. It takes practice and plenty of patience when you're cooking, with the end result being a perfectly prepared meal. Sometimes we all need help in the right direction to get us back on track. I have had problems myself in the kitchen with recipes, and sometimes the ingredients that make up the recipe. I do make substitutions in the hope they work out. When I choose recipes for the HK, I try most of them, but there are a few that, after reading, I submit to the column hoping for the best based on what I know has happened in the past with similar recipes. Yes, I do miss once in a while and have to correct the recipes I give you, but it's all part of the learning process, which makes us better in the kitchen. Keeping that in mind, let me share with you some of the many letters and emails I have received over the past year. If you have questions or need help with recipes, just contact me. See you all at the bowling tournament in Cleveland. Looking for langos Hello. My grandmother in Indiana sent me a clipping from a magazine regarding questions, comments or suggestions for Chef Béla. She mentioned something about getting her the recipe for Hungarian Langos that she saw or read about from Chef Béla. I was wondering if you could send me the recipe or point me to your website or another website that has the recipe that she saw or read about. I would greatly appreciate it. Thank you, Marc Pitsic from the Internet Hi, Marc: Here are two recipes for langos (pronouned LANG-ösh). If you want to add extra flavor, here are a few tips. If you top the langos with something savory, why not add some extra flavoring like granulated garlic or a little parmesan cheese to the flour before kneading. If you are looking for a sweet topping, you can use any flavored extract-like vanilla, amaretto or frangelico-before kneading the dough. Let me know how the recipes turn out for your grandmother. Simple Hungarian Langos I pound all purpose flour OR I pound bread flour (higher gluten content) I ounce bakers yeast OR I package dry active yeast. Put yeast into half a cup of warm water (NO degrees). Let the yeast rise for about 10 minutes. Put flour in mixing bowl and add the yeast mixture. Knead dough until silky smooth. Add a little flour to keep from sticking to your hands. Put dough aside and let rise. Cut into pieces using a cup then stretch each piece so it looks like small pizza dough round. Heat oil in a fry pan and fry the langos until golden brown on both sides. Put on paper towels to drain excess oil. Garnish your langos with something sweet like powdered sugar, jelly, vanilla custard or mashed fresh strawberries. For a savory topping you can use tomato sauce, grated cheese, onions & peppers or any vegetable. Hungarian Langos (#2) I pound all purpose or bread flour V* pound mashed potatoes I teaspoon sugar I package dry active yeast Zi teaspoon kosher salt 1 cup milk Oil to deep fry Put yeast in warm milk (110 degrees) with sugar and let rise for 15 minutes. In another bowl mix flour with potatoes making a well for yeast mixture. Add yeast mixture and begin to knead until dough is silky smooth. Let dough rise in warm place until it doubles in size. Punch down dough and take a piece the size of the palm of your hand and about 2 inches thick. Drop pieces into hot oil and cook until golden brown. Drain excess oil on paper towels and serve with garlic butter, cinnamon sugar or any other topping you choose. Whiskey substitute I enjoy all of your recipes, and I would like very much to make your Walnut Horseshoes, or Dios Patkó, [WPL September 2003], but I never have any whiskey to use. Is there anything else I could use instead of whiskey? Thank you, Bertha Wytko Warren, OH Hi, Bertha: The whiskey has a reaction with the dough, and it gives some flavor to the batch. Instead of whiskey, try using two ounces of cider vinegar and increase the sugar in the recipe from Vi cup to one full cup. I hope this does the trick for you. Please let me know how the batch of horseshoes turns out. 12 Williu Pen Life, May 2004
