William Penn Life, 2003 (38. évfolyam, 1-12. szám)
2003-10-01 / 10. szám
The Hungarian Kitchen with Főszakács Béla Gulyás & Csirke Paprikás FÁRADJON BEA MAGYAR KONYHÁBAN. I attended the 35th General Convention in Pittsburgh last month and met many more fans of the Hungarian Kitchen. Thank you for your support, kind words and enthusiasm. I look forward to sharing many recipes and kitchen tips in the coming months as we approach the holidays. The next two columns of "The Hungarian Kitchen" will have recipes for desserts, cookies and holiday treats, so you may celebrate the Magyar way with your family and friends. Many readers of the HK have emailed and written to me for recipes ranging from pumpkin soup to walnut horseshoes, which I have sent their way. SO.. .if your stumped about a recipe, can't find that one grandma used or just plain want to try something new, drop me a letter or email. It would be my pleasure to help you find the missing piece to your culinary puzzle. Yes, it is that time of the year when the weather gets colder, and we can enjoy the warmth of our kitchen as we prepare our favorite meals. When people find out I'm Hungarian, the first question they ask me is: "Can you make Hungarian Goulash and Chicken Paprikás?" I always answer "yes" and immediately get invited to dinner. As the guest of honor? No, as the chef of honor to cook the meal. There is no greater compliment than to prepare a meal for those who care enough to invite you into their kitchen. Hungarian Goulash and Chicken Paprikás are the two most popular dishes you can prepare for your family. I will admit I have eaten more of these dishes prepared by many people than I have actually made and do consider myself a connoisseur of these dishes. The traditional goulash is a light stew that is made with beef (or another meat) and vegetables and is flavored with Hungarian paprika. It can be garnished with sour cream, but the true gulyás is not. You may serve your goulash over noodles or add Spaetzle as an extra ingredient. The broth can be thin or slightly thick like a gravy depending on your preference. I have a friend who makes his gulyás with a thin broth that is tasty and flavorful. A well prepared goulash is better than any beef soup you have ever tasted. The best goulash is always made in an iron kettle or thick skillet on the stove. It has to cook slowly and the heavy iron spreads the heat evenly. Remember: this dish is NOT a pörkölt or beef stew which has a thick gravy. Keep that in mind when preparing your gulyás. You want to slow cook or simmer to intensify the flavor of this dish. I have selected three recipes for you to try: a traditional gulyásleves; a beef gulyás; and an easy to prepare version which is Americanized. And now you know more about Hungarian goulash. Paprikás is another Magyar delight that is just as easy to make as it is to enjoy. While the chicken is cooking, you can prepare your Nokedli for the meal. Remember: the Nokedli recipe from the August column? Don't worry I have included that recipe along with two recipes for Chicken Paprikás. The traditional dish consists of chicken and chopped onions browned in bacon drippings or lard. This mixture is then braised with chicken stock, paprika and other seasonings like garlic. A sauce is then made from the braising liquid which includes som1 cream. Chicken is traditional but you can make this dish with any meat or fish. Buy a whole chicken and cut it into pieces for this dish. Chicken pieces don't add as much flavor when they are braised. You can get Hungarian Paprika hot, mild or sweet. Use the sweet or mild versions. Spanish paprika won't work cause it doesn't have enough flavor. If you want the dish to be spicy, add some cherry peppers toward the end of cooking after you have stirred in the sour cream. The onions should be yellow or white; don't use red. I have made this dish with Vidalia onions and sweet paprika complimenting the granulated garlic I put in my Nokedli. The last part of any goulash or Paprikás recipe should include playing a CD of Hungarian rhapsodies, sipping some Egri Bikavér and sharing it all in the warmth of your home. JéétoéW* Fősza/tófiS Bét* 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: wvasvary@camail.harvard,edu 14 Williu Pen Life, October 2003
