William Penn Life, 2011 (46. évfolyam, 1-12. szám)
2011-04-01 / 4. szám
fhe Kftchefc. with Főszakács Béla ht for 8 FÁRADJON BE A MAGYAR KONYHÁBA! Chef Vilmos and I have been writing The Hungarian Kitchen for eight years. It has been a pleasure to share many culinary secrets and techniques with all our readers. We look forward to providing more about Magyar food in the future. Thank you all for your support for the last eight years. As our way of saying "thank you," Vilmos and I have decided to share the eight most popular recipes, based on your requests. If you would like a copy of any recipe we have published in past issues, please contact The HK. As we begin our ninth year, The Hungarian Kitchen will be trying new things in this space as well as bringing back some old items as requested by a lot of you, our precious readers. Once again thank you very much! Monthly trivia: When was the first recipe of Hungarian gulyás prepared? Have fun with the recipes and have a great month. (Jo átit-ápfj'üt Jőszaíacs ß* The Hungarian Kitchen is a trademark of William Töltött Káposzta (Stuffed Cabbage) I pound ground beef I pound ground veal 1 pound ground pork 2 pound pork bones 3 whole eggs 2 tablespoons kosher salt 2 tablespoons Hungarian paprika I teaspoon black pepper I tablespoon granulated garlic I Zi cups uncooked white rice 1 large onion, sliced thin 2 tablespoons lard I large head of green cabbage I can sauerkraut, drained 3 cups Sacramento tomato juice With a large fork stuck into the core of the cabbage, blanch the leaves in boiling salted water until the leaves wilt away from the head. Cut leaves at stem and put aside to drain. Continue this process until all leaves are removed from the core. Save any cabbage pieces and broken leaves to layer the pot. Using a paring knife, shave the spines off the leaves and set aside with the broken cabbage pieces. Mix with sauerkraut to add later. In a mixing bowl, combine all the meat, spices, eggs and rice. Blend until well mixed. Using a large stockpot, melt the lard and sauté the pork bones with the onions, cooking for 10 minutes and browning slightly. Turn off heat, then cover the bones with cabbage leaves and trimmings. Take a cabbage leaf in hand, place a tablespoon of meat mixture onto the lower third closest to you, and roll onehalf turn. Fold in the left edge and roll a full turn. Tuck the right edge into the completed cabbage roll. Continue this process until all the meat and leaves are prepared. Place the rolls into the pot, layering on top of the cabbage-sauerkraut mixture. Sprinkle some more of the cabbagesauerkraut mixture on top of the rolls, then repeat the layering process. Fill up the pot, and then put back on the stove. Add the tomato juice and fill with water to cover the rolls. Bring to a boil, then turn heat down to a simmer, cooking for two hours. Serve with a crusty rye bread. 24-Hour Pickles 2 quarts spring water 1 cup white vinegar Zi cup canning salt 'A cup sugar 2 ounces fresh dill 7 cloves garlic, peeled & split 12 cucumbers In a saucepan, combine the first four items and bring to a boil. Let cool for 10 minutes, then add half the fresh dill and let cool to room temperature. Wash and dry a non-metallic container to cure the pickles. Put the remaining dill and garlic cloves in the bottom of the container and set aside. Slice off '/s inch from each end of cucumber. You may slice your cucumbers lengthwise into long pieces OR crosswise into Zi-mdn chips. Place the cucumbers in the container and pour in the brine. Make sure all the cucumbers are touching the brine. If you need more brine, boil one cup of water with one teaspoon of canning salt and Zi teaspoon of sugar, then cool and pour over pickles. Cover the container and refrigerate pickles for 24 hours. 10 0 April 2011 ° William Penn Life
