William Penn Life, 2004 (39. évfolyam, 1-12. szám)
2004-04-01 / 4. szám
The Hungarian Kitchen with Főszakács Béla One year and counting.... FÁRADJON BE A MAGYAR KONYHÁBA. This month marks the one-year anniversary of the Hungarian Kitchen. I am grateful I was given the opportunity to write this column as I do enjoy food and the William Penn Association. Writing the HK has also let me take my cooking skills to another level as I try every recipe before giving it to you, my fellow cooks. Last but not least are the students that get to sample the recipes every chance I try them out. Most of the time the only complaint I get is.. .1 didn't make enough! The first time I made the Hungarian Pound Cake I figured 150 slices would be enough dessert for 200 students because not everyone eats dessert. 150 slices went in 30 minutes. Luckily I had some cookie dough to replace the pound cake. Then there was the time I decided to make palacsinta on a Saturday night. Most times we only do about 200 for dinner. Well, this particular Saturday night we did over 325, and everyone wanted to try the palacsinta. Two gallons of batter makes a lot of palacsinta! As you can see, I have had a great time with the recipes at school with many positive comments from all the students. The first column of the HK had three recipes, and I'll admit I struggled to get enough words on paper to make it all come together. It did get easier to write this column as time went on for three reasons. The first is I became better organized and put together some workable themes month after month. Secondly, I had the means to try all the recipes before passing them along to you the readers. Once in a while I did miss something, but Chef Vilmos caught it. Good thing Chef Vilmos is still working with me in the kitchen! The last reason, and the most important one, was all the support you readers gave me. This column is successful because you have made it that way. Many emails, letters and phone calls have come my way since April of 2003 and that means you're reading the column and enjoying the recipes I offer every month. I have made many friends writing this column and have always tried to put my best cooking foot forward. We all have come a long way since that first article and, yes, the best is yet to come! Next month I'll share with you some of the letters, emails and requests I have gotten over the year along with a preview of what's coming up as the Hungarian Kitchen starts its second year. There are so many things we will explore and enjoy in the months ahead. Last month, we made dough and baked bread. I'm sure everyone got stronger arms kneading the dough. This month we will give your arms a rest as I have chosen a few recipes that require no kneading at all because we will make some quick breads for Easter. Remember the definition of quick breads from March? Good for you! I have also included two bread recipes that we couldn't fit in the column last month but are important enough for you to have for future use. Finally I have also included the recipe for what I think is the best recipe ever for Dobos Torte. It's as close to the original one as I can find and once again the credit goes to George Lang and his book "Cuisine of Hungary". Happy Easter wishes from Chef Vilmos and me to you and your family! Jó ttofypat fősza&óux Quick Spice Bread 13A cups dark brown sugar 4 eggs separated I 'A teaspoons cinnamon I A teaspoons powdered cloves I 'A teaspoons nutmeg I teaspoon ginger l'A cups all purpose flour IA teaspoons baking powder Butter a loaf pan and heat oven to 325 degrees. Beat egg yolks and brown sugar in a mixer until very light and fluffy. Mix all the spices with the flour then add to the eggs and brown sugar. Beat egg whites until firm and peaked. Spoon half the egg whites into the mixture and blend well. Add baking powder to other half of egg whites then add to the mixture. Mix well. Spread batter into the buttered pan. Grease a piece of foil and cover the batter with it. Batter will rise. Bake for one hour not opening oven. Turn oven to 300 degrees for 5 minutes. Turn the oven off and let bread sit in oven another 15 minutes. Let bread cool, slice thin and serve your guests. (More recipes on next page.) 8 Willing Pen Life, April 2004
