William Penn Life, 2011 (46. évfolyam, 1-12. szám)
2011-01-01 / 1. szám
The Hungarian Kitchen with Főszakdcs Béla Another year of Magyar food FARADJON BE A MAGYAR KONYHÁBA! Chef Vilmos and I wish everyone a Happy New Year. May you all have a prosperous and healthy 2011. A lot will be happening with William Penn Association starting in the spring. This September, the WPA will hold its 37th General Convention at the Pittsburgh Marriott North, located in Cranberry Township, Pa. Details of district meetings for election of delegates to this convention will be published in William Penn Life in the coming months. We invite all eligible members to consider serving as a delegate. William Penn Association will mark its 125th anniversary in 2011 with a celebratory dinner on Saturday, Sept. 3. This gala event will be held in the ballroom of the Pittsburgh Marriott North and precede the convention. Details for this event will also become available in a timely fashion as the date comes closer. Last month I mentioned the current WPA cookbook is down to its last few hundred copies, and a new edition is on the drawing board. To date, A Taste of Hungarian Heaven has had gross sales of more than $32,000, benefitting the WPFA Scholarship Foundation. Now, it is time to start collecting recipes for the new WPA cookbook. If you sent recipes for the current cookbook, please share new ones with our membership. If you never sent any, here is your chance to contribute your favorites. The last cookbook project took 14 months to complete, with 570 recipes divided into eight categories. You can submit recipes for the new cookbook by mailing them to: Chef Béla, c/o William Penn Association, 709 Brighton Road Pittsburgh, PA 15233. Or, you can email your recipes to either zvmpenn914@hotmail.com or w.vasvary@snhu.edu. By contributing a recipe, you are helping produce another cookbook. Since 2006, the number of WPA scholarship recipients has grown, and they need our help. Let the culinary contributions begin! It has been brought to my attention that three recipes in our current cookbook need clarification:- Page 144, Kossuth Moon Cake: the recipe calls for eight ounces of sweet butter, not one-third pound.- Page 157, Almond Sandies: the second item in the list of ingredients should be "1 cup sugar," not "one cup flour."- Page 186, Shortbread Cookies: "1 cup cornstarch" in this recipe is correct. Thank you, Anne Marie Schmidt, National Director, for bringing these to our attention. Last, but certainly not least, mark your calendars for the Hungarian Heritage Experience, WPA Picnic and our Annual Golf Tournament and Scholarship Days—events that are worthy of your participation. As always, if you have any questions please feel free to contact the Home Office at 1-800- 848-7366. Monthly Trivia: What Hungarian food brings good luck for the whole year when , eaten on New Year's Day? The answer waits on the top of your stove (and at the end of the recipe section)! Into the kitchen, we go.... I am often asked: "What is the difference between a cook and a chef?" Let me explain the difference. A "cook" is any person who cooks food. This can be a man, woman or child who prepares food by means of a heat source. A "chef" is a cook but with more responsibilities and knowledge. There can be many cooks but only one person in charge of creating the menu, buying food, organizing the kitchen and assigning jobs: those are the duties of a chef. Chefs put in more time to study recipes, cuisines and techniques. Cooks are one-dimensional; chefs multitask to achieve culinary excellence throughout the kitchen. Cooks need recipes in order to practice their trade; chefs create, using talent, technique and skill. Many times, a chef will over achieve by stepping out of his or her comfort zone and take chances with food; most cooks stay within the confines of their kitchen feeling safe, not wanting to explore the world of culinary delights. Who is right and who is wrong depends upon your point of view. When I write this column every month, my first thought is: "For whom am I writing this?" The goal is to produce a food column for all to enjoy. The recipes should vary in degree of difficulty, as should the recipes chosen. The challenge to become a better cook is always available. Are you up to the task? This month the recipes are all for soup. Have a great month. (Jé The Hungarian Kitchen is a trademark of William S. Vasvary. Bean Soup with Sausage (c) C'hiyacat/Dreamstimc.com Watch online for the NEW Hungarian Kitchen Website! 10 0 January 2011 0 William Penn Life
