William Penn Life, 2011 (46. évfolyam, 1-12. szám)
2011-05-01 / 5. szám
fhe Kitehet® Liptauer Cheese Spread. I had five hours to make all the food and begin service. No easy task, but it was worth the effort to provide Magyar food for over 200 attendees. At evenings end, 200 people were happy they tried Magyar food. My recipe for Pork Gulyás used 32 pounds of trimmed pork shoulder, seven pounds each of carrots and chef's potatoes, three pounds of sweet onions and nine quarts of water. Added to this mixture were salt, white pepper, Hungarian paprika, lard and one secret ingredient. Last summer, I grew paprika peppers in my garden, which I dried and put in the freezer. By adding the peppers, my dish got extra flavor and raves from all those who sampled my Magyar fare. While waiting for this savory treat, partakers munched on slices of baguettes with a generous spread of Liptauer cheese. For those who passed on the cheese and bread, a bowl of Magyar dill pickle slices were available. A warm bowl of Tarhonya positioned alongside the gulyás made for a great side entrée. I have a few recipes for this gulyás but prefer the one I am sharing with you. The systematic method I use is quick and will produce a perfect entrée repeatedly. If you want good results with your food, get into the habit of using standard procedures, methods and techniques. After trimming the fat from the shoulder, I cut the Smoked Bacon Baguette with Liptauer Cheese Spread meat into equal pieces so they would look good and cook evenly. After melting the lard in a restaurant-size braising pan, the onions were sweat until transparent. Next was cooking the meat until the redness disappeared. After pouring water into the pan, bring the mixture to a boil then reduce to a simmer so the meat will slowly stew and become tender. While the gulyás was beginning to boil, the dried paprika peppers were added to the pot. About two and a half hours later the meat was almost tender, so the seasonings were added and the mixture slightly thickened. Paprika, salt and white pepper were stirred into the mix. A slurry of arrowroot thickened the gulyás. To make slurry, measure two or three cups of the gulyás liquid into a small bowl and stir in %-cup arrowroot or cornstarch. Stir this mixture back into your gulyás pot and cook for a few minutes until the liquid starts to thicken. I cooked the carrots and potatoes separately until al dente then kept them warm. When the meat mixture was ready, I added the veggies and got ready for service. While waiting for the meat to finish cooking, I made my Liptauer cheese spread. The last things to do were proofing and baking the baguettes and finishing the Tarhonya. Everything was cooked to perfection and ready for 6:00 p.m. I was 15 minutes late as the official setup time was 5:45 p.m. A great food-filled night was had by all! I am sure there are a few more folks in New Hampshire wishing they were Magyars. After making the recipes, play some Hungarian music, perhaps a csárdás, open a bottle of Egri Bikaver and enjoy this meal with family or friends. Have a great month! (Jé JöszaiÁcs B&Pa. The Hungarian Kitchen is a trademark of William S. Vasvary. William Penn Life 0 May 2011 0 11 nagymama’s %tC€?T (QrctralwwJ y Skuxw PnddÁr 1 parha^e/lrvvwrJstl-O l cup water 1 cup pivwapplerjuice/ 3 e^^whltey l n cv unaU iauxepan, cooi'-tiy^ Uaeapple-juice- and, water * „a* Ada tiplimé,jeW-cr and, iOr Mil it diMOl«». ChOl ecomey syrupy. Whitethcj^o-* bMin&, b eMÚuye^wht^u ,ery fluffy fhenfoUUnto-jeUrO-muu My iedl-omuahe, cooled, to^Oueh ie,uUlheflyre,Uendin^in,the,<m Whiter. Pour tto nurture, into le»» containery and, chill until very fir Serve colds to-your fyu&ty.
