William Penn Life, 2003 (38. évfolyam, 1-12. szám)

2003-08-01 / 8. szám

The Hungarian Kitchen

with Főszakács Béla

Spaetzle

1 cup all purpose flour '/« cup milk

2 eggs

Vi tsp. ground nutmeg 2 finger pinch of white pepper Vi tsp. of salt 2 tblsp. of butter

2 tblsp. of chopped fresh parsley

Mix together flour, salt, white pepper and nutmeg. Beat eggs well and add alternately with the milk to the dry ingredients. Mix until smooth. Press dough through a spaetzle maker or kitchen box grater. Drop a few at a time into simmering liquid. Cook about 5 minutes. Drain well and serve OR sauté spaetzle in butter, sprinkle with fresh herbs and serve. Makes 4 to 6 servings.

Spaetzle Cheese Noodles

3 tblsp. butter or margarine

3 red onions sliced in small rings 3 oz. grated emmenthaler cheese

1 tsp. dry mustard

2 cups Spaetzle noodles 2 tblsp. chopped chives

Heat butter in fry pan and add onions, browning slightly. Toss in cheese with dry mustard. Add Spaetzle and mix contents very well. Place mixture in a casserole dish and bake at 300 degrees for 25 minutes or until bubbly hot. Sprinkle top with chives before serving.

Dumplings 3 eggs

V* pint warm water 2 oz. melted butter 2 lbs. flour

Beat eggs with water and add the melted butter. Pour this mixture into 2 pounds of flour with a teaspoon of salt. Beat until mixture is soft but not runny. Using a wooden spoon drop portions of the batter into boiling water. When dumplings are done they will rise to the top. Drain, oil slightly and keep warm until ready to serve with your favorite entrée.

Cilantro Dumplings

2 cups of flour Vi tsp. salt

2 tsp. baking powder !A tsp. black pepper 2 beaten eggs

1 Vi tblsp. vegetable oil Vi cup milk

2 tblsp. fresh chopped cilantro

Combine the flour, salt, baking powder, black pepper in a mixing bowl. Add the beaten eggs, oil and milk. Mix until you have a smooth but not runny mixture. Blend in the chopped cilantro. Drop small portions of the dough into boiling water a few at a time. They will float when done. Drain, oil slightly and keep warm until mealtime.

Have any questions, comments or suggestions for the Chef? Then write to him at: The Hungarian Kitchen, c/o William Penn Association, 709 Brighton Road, Pittsburgh, PA 15233. Or, you can send him an email at: william vasvary@harvard.edu

Nokedli

2Vi cups flour I cup milk

1 tblsp. butter

3 finger pinch of salt

2 eggs

In a mixing bowl blend eggs with butter, milk and salt. Add flour a little at a time always stirring until the mixture is a smooth dough. If too thick add a little more liquid to thin back. Using a spoon cut portions of the dough against the side of the mixing bowl and drop into boiling water. When the Nokedli float they are done. Serve immediately or oil slightly and keep warm until dinner time. Serve with Hungarian goulash or chicken paprikas.

Bacon Nokedli

2 cups flour 2 finger pinch salt 2 finger pinch white pepper I Vi tblsp. baking powder

1 tsp. dried parsley

2 large eggs Milk

I tblsp. bacon fat

Vi cup browned and crumbled bacon

Sift together the flour, salt, baking powder into a large bowl. Slowly stir in the parsley, salt and white pepper. Beat eggs in a measuring cup and add just enough milk to make Vi a cup. Add the egg/milk mixture and bacon fat to the dry ingredients stirring with a fork just until blended. If the dough is dry add a little more milk. Add the crumbled bacon and stir until you have a smooth mixture. Drop spoonfuls into simmering broth, soup or stew. Cover and cook for 12 minutes or until done. You may also cook the nokedli in boiling water until they float. Drain well, toss with butter while warm and serve.

Willi» Pen Life, August 2003

17