William Penn Life, 2004 (39. évfolyam, 1-12. szám)
2004-10-01 / 10. szám
The Hungarian Kitchen with Főszakács Béla Fall vegetables off t/ie vine FÁRADJON BE A MAGYAR KONYHÁBA Did everyone enjoy the picnic at Penn Scenic View? Chef Vilmos gave me a detailed report of all the fun that was had that Saturday. It's great to have so many people enjoying themselves in fellowship and fun while eating plenty of Hungarian food. Chef Vilmos and I tip our chefs hats to Endre Csornán for coordinating the event, this being the fourth picnic, which is getting bigger and bigger every year. Thanks to all the volunteers who gave of their time and cooking talents to make for a successful venture. This is what fraternalism is all about-coming together and working together for the needs of the many. Remek! Recipes are coming in for the new cookbook but we need more, more, more, so please keep sending them. I'll give you another update next month. The more recipes we have, the better the variety for the cookbook. Variety is the spice of life, so let's get spicy and send in more! This month's selection of recipes all deal with fall vegetables that come from a vine, in particular gourds. So, here we go into the kitchen... Gourds are the inedible fruits of plants with an extremely hard outer shell that come from a vine. This type is usually for decoration on your Thanksgiving or holiday table. Squash are the edible fruits with both a hard and soft outer shell that come from a vine. The soft shell variety of squash includes Crookneck, Pattypan and Zucchini. The hard-shell version also includes pumpkins, muskmelons, watermelons and other varieties of squash. Let's look at the types of squash we may enjoy this fall season which are all hard-shell. • ACORN: it does look like a giant acorn which comes in three colors green, orange and white. Average weight is about one pound with a sweet taste. • BUTTERCUP: Hard to find but is very sweet tasting and it looks like a turban that is striped. • BUTTERNUT: Looks like an elongated bell with a smooth beige peel. Easy to find and is available year round. Has a creamy texture when cooked and is very tasty. • DELICATA: Has a shape like an elongated football with green stripes. Used in casseroles, gratins, purees and has a mild taste. • HUBBARD: This squash is very big in size ranging from eight to 25 pounds. Color is dark green to bright orange. Buy the smallest size you can and prepare like any other squash. Has a great taste. • PUMPKIN: Grow in size from a few pounds to a few hundred pounds and have that familiar orange color. Cook the same way you would any other squash and remember: the smaller the pumpkin, the sweeter the flavor. Larger pumpkins lack flavor and are better for Halloween decorations. • SPAGHETTI: The oddball of the squash family, which is colored yellow and produces spaghetti like pulpy strands when cooked. Good flavor and makes a great pasta sauce. • SWEET DUMPLING: This squash is shaped like a small pumpkin with a light colored pale skin accented with green stripes running up the sides. Bake and serve with salt and pepper. • TURBAN: It looks like buttercup squash, but this one is brilliant orange in color and is easier to obtain. A mild, flavorful taste easily prepared. 8 William Pen Life, October 2004
