William Penn Life, 2005 (40. évfolyam, 1-12. szám)
2005-06-01 / 6. szám
The Hungarian Kitchen with Főszakács Béla Sweet, savory, aromatic herbs FÁRADJON BE A MAGYAR KONYHÁBA. I really enjoyed myself in Detroit for the bowling tournament. Thank you very much Branch 18. The Hungarian Festival is my next stop in New Brunswick, N.J. I love going back to the old neighborhood, seeing friends and tasting all the wonderful Hungarian food. If you're in New Brunswick, please say hello to the nice folks at the WPA booth. Again, thank you all for the recipes you submitted. Chef Vilmos and I promise to make this the best cookbook for your culinary enjoyment. And now let's get into the kitchen for this month's topic.. .herbs. Here is the trivia question of the month. What fresh herb plant produces both an herb AND a spice? The answer, as always, will be at the end. Herbs are the fragrant leaves of any various annual or perennial plants which do not have wooden stems that grow in temperate zones. Herbs can BANANAS are fat, sodium and cholesterol free. They also contain niacin, calcium, iron, magnesium, potassium and vitamin C and are a good source of fiber. These are the vitamins and minerals your body needs when exercising. Bananas also have vitamin B6 which is important for our immune system. Buddhists texts from as early as 600BC mention the banana. While most fruits ripen on the vine, bananas ripen better after being picked. The average American consumes over 28 pounds per year. be purchased fresh or in dried form. Some common examples of herbs we use are mint, oregano, basil, sage, thyme, parsley, tarragon, chives, dill and rosemary. Herbs have three main uses in our life. Some herbs offer medicinal cures for many of our ailments. Examples of such herbs would be Aloe Vera put on a cut or a pain relieving compress made with Comfrey-soaked linen. At one time many people used fresh herbs as an alternative to visiting the doctor. Most people could afford herbs but not the high cost of a doctor. Aromatic scents of herbs refresh the body and relax at the same time. Lavender and mint are the most popular aromatics. Potpourri brings outside freshness into a stuffy house. The scent of mint in the kitchen is always a welcome fragrance. The last use is the most important to any cooks, chefs or food people. Culinary uses of herbs include adding flavor to soups, stews, meats, seafood and vegetables. Many herbal teas relax, stimulate our bodies and are caffeine free. Chamomile, mint, lavender, rosemary, thyme and lemon balm make excellent teas. Herbs can be grown in flowerpots indoors, window boxes or a garden. When storing fresh herbs, keep the roots moist by placing them in a glass or jar with one inch of water in the bottom. You can also keep herbs by placing them in between sheets of moist paper towels. Dried herbs should be stored in an airtight container in a cool but dry pantry. Herbs intensify in flavor when dried but lose the flavor after prolonged periods of storage. Check the fragrance and the flavor of your dried herbs if they have been stored longer than six months. Here are two terms that you should know when dealing with fresh herbs. Bouquet Garni is a classic blend of parsley, thyme and bay leaf tied together or put into a soup thimble and placed in your pot to flavor soups, stews or broths. Herbs de Province is an assortment of dried herbs used in southern France containing basil, fennel seed, lavender, marjoram, rosemary, sage, savory and thyme. This packet is used to season meats, poultry and vegetables. One more tip about herbs: dried herbs lack water and are much lighter than fresh but contain more flavors. If a recipe calls for fresh herbs and you only have dried, just use half as much. If you want to use fresh herbs in a recipe, use twice as much as specified for dried. To start your own herb garden I would suggest buying the whole plant instead of growing the herbs from seed. The whole plant is easier to maintain year round and always rejuvenates its leaves after you've clipped a few for your favorite entrée. The trivia answer is Coriander. Coriander is related to the parsley family native to the Mediterranean and Orient, and produces both Coriander seeds used as a spice and Cilantro leaves, a popular herb. Jé ét*ájf*t Jésza/íáos Béta Practical Pointer When making pasta salad, it is best to have your pasta dry and not wet By using a salad spinner you can spin dry your pasta so no water will thin your dressing and alter the taste. This also works for pasta you intend to serve hot with your favorite sauce. There is nothing worse than having a thick, rich pasta sauce thinned out by excess water. 10 William Penn Life, June 2005
