William Penn Life, 2008 (43. évfolyam, 1-12. szám)
2008-04-01 / 4. szám
FÁRADJON BE A MAGYAR KONYHÁBA. Hope you all had a wonderful Easter and spent some quality time with your family. The days are getting longer and warmer as well. Chef Vilmos and I have been busy working on recipes and future columns for your enjoyment. In another month, I will start my garden. It will be a little bigger in size than last year. If we have a good spring and summer, with plenty of sunshine and just enough rain, I'll have another great harvest of tomatoes, banana peppers, dill, parsley and string beans. I almost forgot to mention the cucumbers for pickling, which make great relish and dill chips. Both go great at any summer barbecue. The three things I enjoy most about the summer are my garden, golf and working on recipes with all the great produce available in the summer. New Hampshire has a great selection of berries in season. There is always an abundance of blueberries, both wild and domestic, along with juicy strawberries and raspberries. You can even find gooseberries and red currants, if you know the right PYO (pick your own) farm to visit. A few jars of the fruit made into a jam, jelly or spread goes a long way during the winter months. Okay, I promise that is the last time I'll mention the winter! In June I'll have a column dedicated to summer fruit and the many ways they can be enjoyed in recipes. The final touches are being put to many fraternal activities you can enjoy as WPA members. Keep up to date by reading the William Penn Life to learn all the details. My favorite is the golf tournament, which this year will be in Harrisburg at Dauphin Highlands Golf Course. Besides the golf, there are many activities in the area, like Hershey Amusement Park, the Chocolate Factory, outlet shopping and the Hollywood Casino at Penn National. If you are in the mood to go exploring, try a tour of the Indian Echo Cave which is near the hotel. Make your plans early and check out the local attractions via the internet so you can enjoy the weekend of fraternal merriment! I have been working on many things, and, yes, they all involve cooking or food. When I started this project a few years back, it was with the intention of contributing to the WPA scholarship fund. While I have made donations to the scholarship fund, my goal is to provide additional funds for those who wish to attend a culinary school and become a chef. I am moving closer to that goal everyday. My work on the trademark for The Hungarian Kitchen is in the hands of a U.S. government trademark attorney for final approval. Once that is settled, I can go to the next level which would be having foods produced under that label along with a series of cookbooks with the Magyar touch. I'll keep you posted with all the details in future columns ofTheHK. Let me also mention that the WPA has a website where you can get all the latest information about events and insurance. The address is www.williampennassociation.org, and once you get there, bookmark it for your next visit. Steve Charles has done a great job with that site. This month begins my fifth year writing The Hungarian Kitchen. I always have plans to make it better, and it will get better with your help and the help of my good friend, Chef Vilmos. Thank you all for your support, your comments and the recipes you've sent to share with all our readers. I invite you to visit my website, www.hungariankitchen.com, which has been up and running since the early fall. In the next few weeks I'll be adding an extensive archive of recipes and columns, dating from April 2003 to the present. Okay, the housekeeping is done and announcements made, so here's your monthly trivia: Can you name one of the oldest marinades used to soak meat? The flavorful answer awaits you. In the last two columns we covered the ingredients of basic marinades Visit Chef Béla on the Internet at www.hungariankitchen.com 8 William Penn Life, April 2008 Marinating Food 301
