William Penn Life, 2005 (40. évfolyam, 1-12. szám)
2005-09-01 / 9. szám
The Hungarian Kitchen Cefiner» Corner When boiling corn on the cob for a barbecue or dinner add whole milk to the water, about one cup per six ears of corn. The sugars in the whole milk sweeten the water and help the corn retain more of its natural flavor. who sent in a recipe. You're all in the book! The new cookbook offers 14 categories of recipes. They are:- Appetizers- Beans, Rice & Grains- Breads, Rolls & Biscuits- Cakes, Icings & Fillings- Cookies, Pastries & Desserts- Dairy & Cheese- Meats- Pasta, Noodles & Dumplings- Poultry- Salads & Dressings- Sauces & Gravies- Seafood- Soups & Stews; and -Vegetables. The largest category, consisting of 79+ recipes is "Cookies, Pastries & Desserts." The smallest, with around 20, is "Beans, Rice & Grains." There are a few recipes that have been handed down from generation to generation that were brought to this country back in 1920. There are recipes that have been used for fundraising for churches in Ohio, Pennsylvania and New Jersey. The book also contains recipes that you would enjoy at some fine hotels in Budapest. Á few recipes sent in were from a cooking school in Hungary. I have added many recipes that I have prepared at Harvard over the last five years. One contributor sent in recipes that were prepared by the wives of U.S. Congressmen, and that list is very impressive. I have a few old church cookbooks from the 1940's and 50's that had the recipes of the meals I grew up on, like Zold Bableves, Rántott Borjú and Rakott Káposzta. The book will also have a few sections that explain spices and herbs, basic cooking terms and measurement equivalents. Compiling all the recipes made me think back to my childhood in New Brunswick, N.]., where I-along with many others-grew up on Hungarian home cooking. There were a lot of Hungarian families in what was known as the 7th Ward of New Brunswick. I can still recall the gardens in the summer that offered red currants, gooseberries, fresh herbs, string beans, peaches and cherries from the tree in the yard next door to our house. By the end of this month, the cookbook will be in the hands of a printer who will put it all together in one copy for final review, and then it goes to print. If all goes well we should be able to start selling the book by mid-November, just in time for the Holiday season. Watch for a special advertisement in the William Penn Life letting you know all the details of how to order the book. I always end the monthly column with a few recipes that let you practice what you have read about. I randomly chose recipes you will find in the new cookbook. Have fun with them and remember: the best is yet to come! Js fa's za/Cáos Dele Practical Pointer To keep the bottom of pound cake or loaf breads from burning or turning dark, place a piece of baking parchment paper or wax paper on the bottom of the loaf pan. When the loaf is baked and cooled the paper should peel right off giving you an evenly baked product Baked Four Cheese Pasta I pound cooked penne pasta 4 cups whole milk 1 'A teaspoons kosher salt % teaspoon cayenne pepper 2 cups grated sharp white Cheddar cheese 2 cups grated Asiago cheese 2 cups grated Fontina cheese A cup grated Parmesan cheese I cup bread crumbs I cup heavy cream Roux to thicken Preheat oven to 350 degrees. Butter a 9”xl2” baking dish or 2A-quart casserole dish. In a medium sauce-REC/PES pan, heat milk until simmering then, add roux to thicken. Mixture should be slightly thicker than heavy cream. Remove from heat and stir in one cup each of Cheddar, Asiago and Fontina cheeses. In another mixing bowl, pour this sauce over pasta, tossing to coat evenly. Place half the coated pasta in the baking dish and top with remainder of Cheddar, Asiago and Fontina cheeses. Cover with remaining pasta. In a small mixing bowl, toss together bread crumbs, Parmesan and remaining butter. Pour heavy cream over pasta mixture and evenly distribute bread crumb mixture over the top. Bake until top is bubbly and golden brown, 30-35 minutes. Pretzel Jello CRUST: 2 A cups crushed pretzels 3 tablespoons sugar % cup melted butter or margarine Mix crust ingredients and press into Continued on Page 12 1 1 William Penn Life, September 2005
