William Penn Life, 2006 (41. évfolyam, 2-12. szám)
2006-11-01 / 11. szám
The Hungarian Kitchen with Főszakács Béla The Best of November FÁRAD JON BE A MAGYAR KONYHÁBA. Welcome back to the Hungarian Kitchen where Chef Vilmos and I have started planning things for next year. Just a few quick notes this month before I share some recipes. So far, the fall has been great in New England. Between making apple pies and everything else apple, it's great to finally have Thanksgiving on our doorstep. Now, I can enjoy apples with turkey with all my friends at Thanksgiving! This past month was very busy for me at school and my chef testing. I won't know the results for a few more weeks, but I hope they'll be positive. The National Auditing committee, of which I am a member, made lunch for the Home Office staff, which is always a pleasure to do for them. One of these trips, perhaps in April, we will make them something with fish or chicken just to change the menu variety. The new cookbook continues to sell very well, and that means a lot of students will benefit with scholarship money. That's all the housekeeping I have for this month. Before I give you the best recipes for all the Novembers I have been writing this column, here are two quick trivia questions: 1) What three fruits are native to North America, one of which we enjoy every November and December? 2) Who is Elizabeth Lee and what did she do? I'll give you the answer at the end of the recipes. Chef Vilmos and I wish you all the best for a great Thanksgiving with your family and friends. Enjoy all the recipes. See you next month! Jo MW**. fögzaUos Hungarian T urkey Soup Turkey meat, sliced or diced Poultry soup base Sliced carrot coins Green peas 2 stalks celery, diced Small onion diced Csiga noodles V* cup vegetable oil Salt & pepper to taste 2 tablespoons fresh chopped parsley I teaspoon fresh chopped garlic Hungarian sweet paprika In a 5-quart saucepan, add vegetable oil, celery and onion, sauteing until golden brown. Add 2 quarts water and enough poultry base to make a tasty broth. Bring to a boil then simmer for 10 minutes to intensify the flavor. Add the turkey, peas, carrots, garlic, parsley and noodles. Simmer another 10 minutes or until noodles are cooked. Serve hot in soup bowls with a sprinkle of Hungarian paprika for garnish. Hungarian Mushroom Appetizer 36 slices French bread, %-inch thick 2 tablespoons olive oil V* cup chopped shallots 6 cups chopped Button white mushrooms 3 garlic cloves, minced V* cup heavy cream I teaspoon fresh minced rosemary Vi teaspoon minced lemon peel Vi cup grated parmesan cheese I cup fontina cheese Salt and pepper to taste. Preheat oven to 375 degrees. Arrange bread slices on a baking sheet and toast in oven until golden brown. Heat oil in a large skillet, medium to high heat. Saute the shallots and mushrooms until they begin to brown. Stir in the garlic then remove from heat. Stir in the cream, rosemary and lemon peel. Season with salt and pepper then let cool to room temperature. Stir in the cheeses and chill for 30 minutes. Place a teaspoon full of mix on a bread slice and broil till golden brown. Serve immediately. Arany Galushka (Hungarian Coffee Cake) 1 heaping tablespoon Crisco 'A pound sweet butter 2 whole eggs & 2 egg yolks (OR 5 egg yolks) 4 tablespoons sugar I teaspoon salt IV* pounds flour I ounce fresh yeast (OR) I package dry yeast /* to I cup lukewarm milk Raisins (optional) 5 ounces ground walnuts 5 ounces sugar Mix the yeast in % cup of lukewarm milk with 2 tablespoons of sugar. In Continued on next page 8 William Penn Life, November2006
