William Penn Life, 2003 (38. évfolyam, 1-12. szám)
2003-09-01 / 9. szám
The Hungarian Kitchen with Főszakács Béla Garden Vegetable Soup I medium diced onion I tablespoon minced garlic I cup diced carrots I cup diced celery 'A cup summer squash A cup zucchini 'A cup sliced mushrooms 'A cup corn A cup green beans A cup red peppers A cup yellow peppers 'A cup broccoli florettes 'A cup cauliflower florettes I cup cabbage I cup diced tomato Lightly sauté all the veggies in light oil until they are just about tender. Start with the veggies that take the longest to cook and keep adding until you finish with the softest. You may add any vegetables you want from your garden but remember to add the longest to cook first. Add a little water or stock to prevent burning. When vegetables are cooked, add enough veggie stock to equal 3 quarts. You may also add leafy vegetables like spinach or kale towards the end of cooking time for eye appeal. Season your soup with salt, white pepper and fresh herbs from your garden. String Bean Soup with Sour Cream (Zöldbab Leves) 1 pound fresh green beans snipped and cut into I -inch pieces 6 cups vegetable stock 2 teaspoons kosher salt 3 whole cloves of garlic on a toothpick I teaspoon vinegar 3 pats of butter I small onion diced fine 1 teaspoon paprika 2 tablespoons fresh chopped parsley 4 tablespoons flour 'A cup sour cream In a large saucepan drop beans into vegetable stock and add salt, garlic and vinegar. Simmer until the beans are nearly tender. Remove from heat and set aside. In another saucepan melt the butter and cook the onion until it turns translucent. Add the paprika, parsley, flour and stir until the roux is done, about 5 minutes. Dilute the roux with a cup of your vegetable stock and continue adding all the stock into the roux. Add the beans and continue cooking until the beans are tender. Take the soup off heat and let cool. Remove the garlic cloves on toothpick from the soup. Mix 3 tablespoons of soup into the sour cream until smooth liquid. Slowly pour that mixture back into the soup. Season to taste with salt and white pepper. Bring soup back to a simmer and serve. Potato Biscuits (Krumpli Pogasca) 1 teaspoon salt 2 cups sifted flour 1 cup cold butter 2 tablespoons sour cream I cup cold mashed potatoes 4 egg yolks Sift salt and flour into a mixing bowl and cut in the butter until its well mixed. Add the sour cream, potatoes and 3 egg yolks. Knead Have questions, comments or suggestions for the Chef? Then write to: The Hungarian Kitchen, c/o William Penn Association, 709 Brighton Road, Pittsburgh, PA 15233. Or, send him an email at: icvasvary@ camail.harvard.edu until blended thoroughly. On a lightly floured surface roll out until thin. Fold over 3 times and chill. Repeat this process 3 times . When rolling out last time keep thickness of dough A inch. Cut out your biscuits and wash with the last egg yolk. Bake at 400 degrees about 12 minutes. Serve biscuits warm. Oleo Strudel (Retes) 3 cups flour 2 tablespoons sugar 'A pound oleo or butter I large egg Cut oleo or butter into flour and sugar as for a pie crust. In a small bowl beat well: I cup cold water 1 large egg 2 tablespoons vinegar Add this to dry ingredients. Knead the dough just enough to make it smooth. Divide into 4 pieces placing each piece in a plastic bag and chill overnight. This dough will keep up to 2 weeks. When ready for use roll out each piece on a lightly floured board I inch by 20 inches as thin as possible. Spread with your favorite filling and roll up like a jelly roll. Bake at 375 for 40 minutes. Walnut Horseshoes (Dios Patkó) I pound ground walnuts 4 cups flour I pound margarine A cup sugar 3 ounces whiskey Blend together margarine and ground walnuts. Gradually add flour and sugar. Add whiskey and knead into a smooth dough. Pinch off rounds the size of a walnut, roll between your hands into a little rope then shape into a horseshoe. Placed on a greased cookie sheet and bake at 375 until light brown. Sprinkle with powdered sugar then serve. William Penn Life, September 2003 15
