William Penn Life, 2006 (41. évfolyam, 2-12. szám)
2006-09-01 / 9. szám
The Hungarian Kitchen with Főszakács Béla 7 Days What an Experience When cooking for a large group, it’s important to have the right equipment National Director Andy McNelis (left), National V.P.-Treasurer Diane Torma and National Director Bill Bero use Penn Scenic View’s large grill and and cooking pots to help prepare a meal for those attending the Hungarian Heritage Experience. (Photo by Dianne Vargo.) FÁRAD JON BE A MAGYAR KONYHÁBA. The Heritage Experience came to an end on the morning of Aug. 12, with all the participants heading home. The final event of the week was on Friday night when we had a barbecue/cookout with adult refreshments and pastry desserts. I even learned to play dominoes and can't wait to play again when the group gets together, perhaps at the picnic. There is a certain camaraderie that forms during the week which I can't describe because it has to be experienced. Some come to Penn Scenic View with expectations of eating, learning and having fun with other Magyars. The new folks come in not knowing what to expect, but by the second day, they are already in a routine with the veterans of the group. I can't tell you everything that goes on during the week because, when I'm in the kitchen, it's hard to keep active with the group. During the evening I did spend time chatting with everyone because I wanted to learn more about them. I answered every question about Hungarian food and provided some information to those looking for certain recipes. At the Experience we had two nights of demonstration cooking. We enjoyed "noodle night" on Wednesday and palacsinta on Thursday. While we didn't eat the noodles we made, it was fun trying to make csiga. Given the time, I would have cooked sample dishes of the recipes requested, but alas, the week was for Hungarian studies and not all about the food. Perhaps some time in the future I can run a camp devoted entirely on Hungarian cooking where we could explore the new and the old recipes. I'll have to consult with Chef Vilmos about that, but I'm sure he will agree with me. Vilmos has been my good friend for a few years and I always listen to his advice. A "cooking experience" would be an opportunity to explore Magyar baking, pastry making, roasting of meats, soup making, knife skills, noodle making, canning and kolbász making. If your mouth is starting to water with anticipation, please don't get excited just yet. But, a cooking experience would be great because all we would do is make things to eat, then relax, then cook again for the next meal. Believe me when I tell you, this could happen in the future. Keep reading the Hungarian Kitchen for more details about a cooking experience. Before we get started let me do a little housekeeping. The cookbook is 8 William Penn Life, September 2006
