William Penn Life, 2007 (42. évfolyam, 1-12. szám)
2007-05-01 / 5. szám
The jítv o p rím KKeheD. with Főszakács Béla The vegetarian life FÁRAD JÓN BE A MAGYAR KONYHÁBA. Chef Vilmos and I hope you enjoyed your Easter weekend. In New Hampshire we had a very late storm leaving seven inches of wet snow for the Easter Bunny. It's a good thing that the Easter eggs are colored making them easier to find in the white snow! I'm looking forward to having a great time in Pittsburgh for the bowling tournament and getting to meet more fans of The Hungarian Kitchen. Once again, thank you for all the kind comments. If you like reading The Hungarian Kitchen in the William Penn Life, then you will enjoy the new webpage that will be going on line When you're cooking any vegetables, never add salt during the cooking process because it will draw excess liquid out and the veggies will not cook evenly. For a very nice children's snack, try freezing fruits or vegetables like green peas or blueberries which are healthy and very enjoyable. next month. I'll explain a lot more of the details in the June issue. In the meantime, it is another giant step I am glad to be making to provide more and more about Hungarian food, culture and the WPA. I am still selling the new WPA cookbooks. So if you would like one, send a check for $20 to William Vasvary, 190 Fern Avenue, Rye, NH 03870, and I will send you a copy. Postage and handling are included in the $20. All proceeds from cookbook sales go into our wonderful scholarship fund that helps students get a great start in college. On May 19 I'll be attending the Carousel Ball in New Brunswick, N.J. sponsored by the American Hungarian Foundation, which is supported by the WPA. It's a wonderful event that promotes Hungarian culture in the United States. I look forward to meeting many Hungarians in the metropolitan area. Also, mark your calendar for Saturday, June 2, in New Brunswick for the Hungarian Festival. Stop in and say hi to the nice folks at the WPA booth. That is all the housekeeping I have, so before we get to the monthly topic, here is your trivia: What do Thomas Jefferson, Colonel Robert Johnson and the Florentines of Italy all have in common? No peeking at the answer which awaits you at the end. Over the past two months, we learned about low-fat, no-fat, low-salt and no-salt recipes, foods and recipe substitutions. Continuing along that healthy path, let's explore the vegetarian lifestyle and what it has to offer. So, let's get into the kitchen and have fun with this topic. The lifestyle of a vegetarian is healthy and, of course, full of vegetables and fruits. I should also state that certain vegetarian lifestyles do include some foods other than fruits and vegetables, but that percentage is small in comparison to the actual amount of veggies they eat. There are seven types of vegetarian lifestyles anyone can enjoy: • PESCATARIANS eat vegetables, fruits and fish in their diet. • FLEXIT ARI ANS eat veggies, fruits but once in a while have some CHEFS TIP #99 Next time you clean out your refrigerator or freezer, put aside those good healthy items you haven't used in a while and challenge yourself to create a dish your family will enjoy. In culinary competitions this would be called a "Mystery Basket" where you don't know what you have to work with but you do have common kitchen ingredients at your disposal like spices, seasonings and other items from your pantry. By testing yourself in this manner, you can become a better cook and you will make use of items that otherwise would have been thrown out. 10 William Penn Life, May 2007
