William Penn Life, 2006 (41. évfolyam, 2-12. szám)
2006-10-01 / 10. szám
The Hungarian Kitchen with Főszakács Béla Tailgating Feeding football fans, Magyar style FÁRAD JON BE A MAGYAR KONYHÁBA. Thanks to all of you who stopped by at the picnic to say hi and buy a chance for the basket we raffled off. All proceeds went to the scholarship fund. We sold lots of cookbooks which also made the scholarship fund a big winner that day. It was my pleasure to prepare a few recipes from the new cookbook so they could be sampled. I want to thank Ron and Patty Balia for helping me at the Hungarian Kitchen booth. Things went so well we will be back next year! I was asked by a few folks what is coming up in the HK. I have many topics and recipes to present to you, the faithful readers: Hungarian regional cooking, advanced pastry and cake baking, wines and cheese, just to name a few. My associate, Chef Vilmos, has been very busy back in the kitchen working on recipes for you to enjoy. Now it's up to me to research the topics and present the information in a way that will teach you to be a better cook in the kitchen. Believe me when I say I have the best job there is because I love to work with food and share the knowledge with others. It was nice to see students from the Heritage Experience attending the picnic. If you want to have the time of your life with other Magyars enjoying the great outdoors at Penn Scenic View, then call the home office and get information for next year's Experience. The end of my fraternal year happens this month when I travel to Pittsburgh for the National Auditing Committee meeting at the Home Office. I start my WPA activities in the spring and finish in the fall. I like the fall because it gets me back into the kitchen where I can work on recipes for the rest of the winter. Chef Vilmos also helps from his kitchen in Pittsburgh while I am in New Hampshire. Living in NH this time of the year is great because of all the produce availableapples, squash, carrots, cucumbers and whatever else is left in the garden. All you need is some creativity, a pantry full of spices and-viola!-you can prepare a feast for your family! This month is also special because I take my practical examination to become a Certified Executive Chef. It takes about three months to get through the process before the title of Certified Executive Chef is granted. Yes, I have been practicing everyday! The fall also brings football season and, yes, this month's topic is Tailgating. NO, it does not mean riding close behind another car on the highway. It means enjoying yourself in the parking lot of your favorite team, like the Steelers, Eagles, Browns, Bengals, Buckeyes, Wolverines, Lions, Giants, Jets and Nittany Lions. Feeding fans at a tailgate party should be fun and easy. Let me share some recipes along with tips to make it the best experience, other than the game, of course. If you follow these simple steps, you'll have the time of your life. First, decide as a group what you want to eat. Next, make up a list then go to the store and make your purchases. In some cases you can go shopping the day before the game which gives you more time to pack what you'll be taking. While I do mention what you will take to the game and how to prepare it, you can also stay home in the comfort of your living room and prepare the same foods in the kitchen before the game or for halftime. So let me give you some ideas to think about when planning a tailgate or football party. You could have cocktails and light snacks or hors d'ouvres. Pack an ice chest with ice and some bar fixings like lemon twists, olives for martinis, cocktail onions, orange slices and cherries. Get some mixers like tonic water, club soda, sour mix or a good Bloody Mary mix. If you want to enjoy hot drinks you 8 William Penn Life, October 2006
