William Penn Life, 2008 (43. évfolyam, 1-12. szám)
2008-09-01 / 9. szám
TM Th<§ jíixD&pfimKitcheo with Főszakács Béla Kedves Chef Béla FÁRADJON BE A MAGYAR KONYHÁBA. The month of September brings us to the start of another school year. I hope you had the chance to do all the things you planned to do this summer. My garden went very well, and I will have freshly dried herbs to last me through the winter months. I also practiced new techniques that I will be sharing with you in future columns of The Hungarian Kitchen. My only regret is not playing more golf, but there is still time as long as we have great fall weather. Chef Vilmos and I worked on many recipes that will take us all to a higher level of culinary talent with Magyar food. I have to admit that, over the years in writing this column, the errors have been very minimal, and I can say in all honesty that the recipes I share with you are made and tasted by those I work with as well as neighbors and many of my friends and fellow chefs. If a recipe does not pass the taste test, I won't pass it along to you. Nevertheless, sometimes when working on so many recipes, certain steps can be forgotten or not checked for accuracy. While the articles go through proofreaders who check spelling and grammar, the ingredients and amounts may be in error. Such is the case with a few recipes I published in columns these last few months. I would like to thank those who have questioned those recipes and brought it to my attention so I may provide you with the right information to make the recipes successful. I also get many letters and emails asking for certain hard to find recipes as well as requests for recipes I had shared with you in older columns. It's my pleasure to help everyone become better cooks and culinarians! Now you can understand the title for this month's column, "Kedves (Dear) Chef Bela." And now, some updates. I have been working this summer on building the archives of my website, www.hungariankitchen. com, and you will see the results at the end of this month. By that time I will also be working on a new format for the site that will include pictures and more information to make Hungarian cooking easier to learn. That part might not happen until January 2009. The Hungarian Heritage Experience for 2008 was cancelled, but that doesn't mean it's a dead issue. As a member of the WPA Board of Directors and member of the Fraternal Activities Committee, I attended a meeting last month to brainstorm and work on future activities for members of the WPA. One way of measuring the success of any fraternal activity is to see how many members are taking part. It's up to those in charge of the events to make them as successful as possible for the pleasure of the membership. My job is to make sure the best is provided. Your job is to let me know whether or not I succeeded. One hand washes the other and both hands wash the face. Fraternalism now becomes a win-win situation for all concerned. Here are some recipes I have been asked to reprint along with the few I needed to correct. Just remember you can always contact me with culinary or fraternal questions. Have a wonderful month. Jó fó'fza&áóf "The Hungarian Kitchen" is a trademark of William S. Vasvary. Visit Chef Béla on the Internet at www.hungariankitchen.com 8 William Penn Life, September 2008
