William Penn Life, 2008 (43. évfolyam, 1-12. szám)
2008-08-01 / 8. szám
fhe KítcheD. with Főszakács Béla Summer fruits FÁRADJON BE A MAGYAR KONYHÁBA. This has been quite the summer for culinary experiences. Not only do I get asked to make many Hungarian dishes, but I am also working in an Italian restaurant on Hampton Beach in New Hampshire. If you're in the NH seacoast area and want a great homemade Italian meal, then you must visit beautiful Mama Leone's on Ocean Boulevard.. .and, yes, it's right across the street from the Atlantic Ocean. Why did a Hungarian take a job in an Italian place for the summer you ask? I guess I like the smell of garlic, frying eggplant and making large trays of lasagna. Ten years ago I worked there before my journey into the world of college dining. Now I'm back to help out and keep my hands in the food production which we all know sharpens ones skills. The more kitchen time you put in, the better you will be. I really can't stress that enough. It's one thing to read recipes and learn things from a book, but until you start using the information and hands-on skills, you're only getting the job half done. I'd like to thank Branch 336 in Harrisburg for their hospitality and support toward the WPA Golf Tournament last month. Not only are they wonderful folks, but great golfers as well. I tip my chef's hat to Charlie Johns, the officers and members of the branch. Once again thank you! Don't forget the WPA Picnic on Saturday, Sept. 13, at Penn Scenic View in Rockwood, Pa. The Hungarian Kitchen will have a booth giving out samples of great Hungarian food, gift basket raffles and something for the children who attend the event. Please stop by and say "hi" to the wonderful folks working the booth. We will also be selling the WPA cookbooks for $15, so if you still don't have your copy, you can get it at this fine event. Monthly trivia: What is the one kind of pear that is native to North America and was discovered in the state of Pennsylvania? There are five major types of fruit we can enjoy during the summer months that actually have their growing season during the summer: cherries, plums, peaches, grapes and pears. While we can enjoy pears during the summer, I will make note they are a winter fruit. GRAPES are an edible berry usually growing in clusters on climbing vines in the temperate climates of the world. California is the largest producer of grapes in the United States for winemaking and general consumption. There are over 1,000 varieties of grapes in the world, and they range from having seeds to seedless and in a range of color from white to black. That simply means they can be pale yellow to light green in the white range and light red to purple black in the black range. The best grapes for wine are the Cabernet Sauvignon which makes for a hearty red wine and the Riesling which gives you a sweeter product. Muscat grapes are made into raisins, the Zante gives us currants, and. of course, the Concord grape is used in jams, jellies and for juice. Grapes are available year round and contain vitamin C and a variety of minerals. Buy grapes that are firm to the touch with no mold. Store them in refrigeration for up to one week. CHERRIES have been around since 300 B.C. and are named after the Turkish town of Cerasus. The tree itself is beautiful when in bloom and offers a sweet fruit. Washington, D.C. has ornamental (non-fruit producing) trees that bloom every spring. They were given to the city of Washington in 1912 by the governor of Tokyo, Japan. Cherries are classified as sweet or sour. The largest of the group is sweet in taste and in size. You can eat them Practical Pointer If you add an apple to a paper bag of fresh peaches, it will help the peaches ripen faster. Ethylene gas from the apple is the secret ingredient that speeds up the process. 14 William Penn Life, August 2008
