William Penn Life, 2000 (35. évfolyam, 1-12. szám)
2000-03-01 / 3. szám
Treasured Recipes itli {^Lep \Ji lmo S Chef Vilmos says... Like many of you, I have spent a great deal of time in the kitchen. Along the way, I have picked up some nifty little tidbits on how to save time and effort and lessen frustration and mistakes. Here are a few things I’ve learned that you might find useful: • The job of grating cheese will be much easier if the cheese is chilled. • Need a small funnel? Cut the corner off an envelope. • Foods to be cooked in deep fat should be dried thoroughly. Water causes hot fat to spatter. • Keep celery leaves for flavoring. First dry them in the oven, and when cool, put them in an air-tight container. • Never use a wet or damp cloth to take a hot dish or pan from the oven. • Greasing cake pans with salted butter can cause cakes to stick; use sweet butter or salad oil. Okay, it’s your turn. What helpful hints have you learned? Please, share them with us. Send your tips to: Chef Vilmos do William Penn Assodation 709 Brighton Road Pittsburgh, PA 15233 A little Hungarian on the side We've all heard the old expression that America is the great "melting pot." It is the place where people of numerous and varying cultures are assimilated into a whole. This thought occurred to me as I sat in a local restaurant; a vase of African violets adorning my table and a plate laden with Swiss steak and Italian bread setting before me. The day before I had Spanish rice. The day before that a bowl of French onion soup and a salad with Russian dressing. For dessert: Dutch apple pie. Like our country, the American palate takes on all comers. A typical meal may feature foods from several cultures. Sometimes the results are pleasing as the different tastes meld into a satisfying whole. At other times the results are (literally) sickening as the foods clash. What's my point? Only this: you don't know if something works unless you try. Try new foods. Serve a meal that blends foods you haven't associated with each other before. Such experimentation leads to growth, greater appreciation and a refined palate. Thus, I offer you a challenge. Instead of a baked potato, try paprika potatoes with your next steak. Make some Hungarian-style sauerkraut for your pork chops. You don't need to make a full Hungarian meal to enjoy a taste of Hungarian cooking. That's one of the great things about our country and her citizens' eating habits-anything goes.. .or goes together. Here are three side dishes to pour into ^ your culinary " melting pot." Mushroom Paprikas (Paprikás gomba) 1 lb. fresh mushrooms 2 medium onions, 1 cup broth (preferably chicken) 4 tblsp. fat 1 tsp. salt 1 tblsp. paprika 1 tblsp. flour Wash mushrooms, remove stems and cut in halves. Heat fat in skillet, add chopped onions, cook until soft. Remove from heat, add salt, paprika, mushrooms and broth, return skillet to heat. Cook until mushrooms are tender (about 15 minutes). Sprinkle with flour, stir and cook about two minutes. Excellent for lenten dish or as a side dish for roasts. Paprika Potatoes (Paprikás burgonya) 1 lb. potatoes (3 or 4 medium-size, enough for 24 cups cubed) 3A cup (about 1 large) chopped onion VA cups thick sour cream 1 tblsp. chopped parsley 2 tblsp. bacon fat 1 tsp. paprika 1/8 tsp. pepper 1 tsp. salt Set out a heavy 10-inch skillet with a tight fitting cover. Wash and pare the potatoes and cut into 14- inch cubes. Set potatoes aside. Heat bacon fat in skillet. Add onions, cook over low heat, stirring occasionally until transparent. Add to the onion mixture the paprika, salt and pepper. Remove skillet from heat and blend in sour cream, stirring vigorously. Add potatoes to sour cream mixture and mix gently and thoroughly. Cover skillet and cook over very low heat for about 30 minutes or until potatoes are just tender. Do not boil. Occasionally turn potatoes in sauce. Garnish with the parsley. Makes four to six servings. Sauerkraut, Hungarian style (Dinsztelt savanyu káposzta) 1 lb. sauerkraut A tsp. black pepper 1 large onion /* tsp. paprika 2 tblsp. lard Wash sauerkraut, set aside to drain. Mince onion, brown in lard. Add pepper and paprika. Cook until soft. Add sauerkraut and cook 10 minutes, stirring constantly. Serve with hamburgers or pork chops. |m>|j 12 Willi» Pm tile, March 2000
