William Penn Life, 2007 (42. évfolyam, 1-12. szám)
2007-04-01 / 4. szám
T*h<s Kitchen replace the butter, lard or shortening the recipe calls for. If you want to replace half the butter in a recipe, you can use applesauce or lekvár (prune butter) and it will even have a lot more taste and flavor. Skim milk or soy milk (a nondairy product) can replace whole milk and the fat that comes with it. Soy milk is pretty versatile in the kitchen and in cooking. Compared to whole milk, soy milk has less fat, fewer sugars, the same protein, but more minerals. Sour cream is easily replaced with a plain or fat-free yogurt. Since yogurt is not heat stable, remember to add it toward the end of the recipe. Yogurt also makes a great topping for a baked potato! To replace whipping cream, try a non-fat whipped topping you can find in your frozen food section at the market. You could also try a nondairy topping on fresh fruit or when making light desserts. Whole eggs can be replaced by egg whites. Just substitute two whites for every whole egg in the recipe Whole fat cheese can be reduced by using the 50%-less fat or skim milk cheeses that come in various flavors. When frying foods, don't use butter, shortening, oil or margarine. Instead, try a healthier option like Pam cooking spray, water, broth, soup stock or even better a non-stick frying pan. Instead of frying, you could even substitute another cooking method like baking, broiling, grilling, poaching, roasting, boiling or stir frying. Or, you can even use a microwave oven. Instead of using any canned fish packed in oil, try the water packed version or fish in the pouch pack. Try leaner meat, like ground beef, skinless chicken breast, reduced-fat hot dogs, turkey burgers and even meat substitutes, like soy burgers or veggie burgers. Last, but not least, it's a good idea to reduce or replace salt. You can reduce by half the amount of salt in any recipe, or cook without using salt, and forget salt entirely as if it doesn't exist. Salt substitutes are not the same and you probably will wind up using more, which defeats the purpose of using it in the first place. Herbs, spices, spice mixes, juices and flavored vinegar will add more flavor when used in place of salt. Try to avoid seasonings high in salt, like ketchup. Instead, try the salt-free version, chili sauce, bouillon cubes, barbecue sauce or the very popular Worcestershire sauce. Congratulations to all of you! The recipes I chose this month are healthier versions of some very popular items we love to eat, so enjoy them. Trivia Answer: In 1902 in the city of Philadelphia, Joe Horn and Frank Hardart opened the first automat, which at that time was considered fast food. They offered the freshest and best coffee (Horn & Hardart), fresh baked pies and food in a fast vending and cafeteria style environment. Ten years later they opened another at Broadway and 13th in New York City. Have a great month. Jó **•*??£ fégza&ÓLőS uó"a "TheHungarian Kitchen" is a trademark of William S. Vasvary. CURRY is a class of dishes or type of cooking that requires gravy to complete the dish. Curries are gravybased dishes found in Southeastern Asia. CURRY POWDER is an invention from British colonials who wished to make a spice blend that could be stored and brought back to England to share the taste with family and friends. The powder comes in two styles: “standard,” which is mild in taste; and "madras," which is hotter. The word “curry” is thought to come from the Tamil "kari," meaning “sauce over rice.” Curry leaves come from a fastgrowing shrub and are a main ingredient of South Indian and Sri Lankan dishes. The leaf itself looks like a lemon leaf that is bright green with a very pungent flavor. CURRY PASTE is made by combining ground fresh curry leaves with "ghee" known as clarified butter. It is best stored in an airtight container to keep its flavor pungent. Practical Pointer When you're reformulating a recipe to increase the amount of portions, make the entire recipe, but adjust the seasonings last Taste first then adjust the dish accordingly. By doing this, you won't over season your food and have a dish that is seasoned properly for its portion size. If there’s a topic you would like to see covered in The Hungarian Kitchen, or if you have any comments, questions or other suggestions for Chef Béla, then please write to the chef at: William Vasvary, 190 Fern Ave., Rye, NH 03870 Or, you can write to: The Hungarian Kitchen, c/o William Penn Association, 709 Brighton Road, Pittsburgh, PA 15233 William Penn Life, April 2007 15
