William Penn Life, 2001 (36. évfolyam, 1-12. szám)
2001-09-01 / 9. szám
treasured Recipes ACLf Submitted by All for one and one forum for all HAROLD W. HESLOP Dennis Port, MA Hungarian Creamy Chestnut Soup I pound prepared fresh or vacuum-packed chestnuts (about 36) V* cup (Zi stick) butter Zi lb. lean pork, cut into /2-inch cubes, patted dry I cup chopped, peeled parsnips I cup chopped, peeled carrots 1 cup chopped, celery with leaves 2 tsp. Hungarian sweet paprika 5 cups chicken broth I cup whipping cream 3 egg yolks Salt and freshly ground pepper Chop chestnuts finely in processor and set aside. Melt butter in heavy Dutch oven over medium heat. Add pork, parsnips, carrots and celery and cook until vegetables are tender, stirring occasionally, about 10 minutes. Mix in chestnuts and 2 teaspoons paprika, then mix in broth. Simmer until pork is tender, stirring occasionally, about 20 minutes. (You can prepare this one day ahead. Cover and refrigerate. Reheat before continuing.) Beat cream and egg yolks in small bowl to blend. Slowly whisk I cup of soup into mixture; return to pan. Reduce heat and stir until soup thickens slightly, about I minute (do not boil). Season with salt and pepper. Ladle soup into bowls and sprinkle with paprika. Makes 8 servings. A FEW WEEKS AGO something rare and wonderful happened: I had a chance to sit down and catch my breath. As I reclined in my favorite comfy chair, I reflected on how my recipe column has developed since I first began contributing to the publication several years ago. My first columns were great fun and easy to write. I'd offer my thoughts or recollections about a particular topic, then follow them with a recipe or two. Lately, however, my column has grown into something I had always hoped it would be: a forum on Hungarian cooking. There are only two ways to become a better cook. One is getting your fanny in the kitchen and "stirring the pot." The other is exchanging recipes and ideas with other cooks. I can't force you to do the former, but I am happy I am now providing a forum for the latter. Some say too many cooks spoil the broth. Well, that may be true in some cases. As a general rule, I say "join the party!" Recently, Violet Jones of Pittsburgh joined our party when she wrote seeking recipes for some Hungarian dishes. One of those dishes is something she called "Rice Kaposti." "I have cooked Hungarian-style since age 7 and been around good Hungarian cooks all my life, but never heard of 'Rice Kaposti,'" she wrote. Good news, Violet: I believe I have found the recipe you seek. It's in my favorite book, "An Outstanding Collection of Treasured Hungarian Recipes and Family Favorites." A copy of this book can be yours for a $5 donation to the WPA's scholarship foundation. The name of this dish is actually "Kolozsvári Káposzta" (for our Magyar-challenged friends, that roughly translates to "Kolozsvári Sauerkraut" in English). I hope it's what you were looking for. Hey, if it isn't, try it anyway. In a word-yummy! Kolozsvári Káposzta (Kolozsvári Sauerkraut) Vi lb. chopped pork Vi lb. chopped beef 1 lb. sauerkraut 1 cup sour cream 1 onion chopped Vi tsp. black pepper 1 cup rice A tsp. paprika Vi tsp. salt 1 tblsp. lard 3 cups water Brown chopped onion in lard, add meat and seasoning. In separate pan cook sauerkraut in 1 cup water for 15 minutes. Cook rice in 2 cups water until tender. Strain sauerkraut, strain rice. Place half of sauerkraut in a casserole dish and spread on top with half of the cooked rice. Place all of the meat next, then cover with the rest of the rice. Place the rest of the sauerkraut on top of this. Top it all off with the sour cream. Bake in 350-degree oven for 30 minutes. Violet also is seeking a recipe for a dish she calls "Kovasosh Ogurka." "It's made in a crock and put in the sun to ripen for about three days." Then you "put [it] in the refrigerator to crisp." Violet said she mislaid her mother's recipe for this dish and hasn't made it in a long time. How about it, dear readers? Any of you want to join the party on this one? Violet and I would be tickled to hear from you. As always, you are welcomed to send your letters, recipes and comments to: Chef Vilmos, c/o William Penn Association, 709 Brighton Road, Pittsburgh, PA 15233. Or, you can send an email to our managing editor at: jlovasz@williampennassociation.org. [j[jij~] 8 Milliiim I’pnn life, September 2001
