William Penn Life, 2009 (44. évfolyam, 1-12. szám)

2009-01-01 / 1. szám

íhe HuD<ís>rí9D KiteheD.

with Főszakács Béla

Part 2

Cakes, Tortes & T reats

FÁRADJON BE A MAGYAR KONYHÁBA.

Welcome to the New Year 2009. Chef Vilmos and I wish you all the best for the coming year.

Before I forget, let me mention that the Hungarian Room in the Cathedral of Learning at the University of Pittsburgh will be 70 years old this year. Plans are in the works for a gala celebration sometime in the spring which will take place on the Pitt campus. More details will follow as I get them.

Thanks to all those who sent cards and letters to The Hungarian Kitchen last year. It was my pleasure to answer them all and help fellow culinarians learn more about cooking in the manner of Magyars.

Once again, a new year means

new things we can learn about and work on in the kitchen. I do want to share something of importance with you about the recipes and columns in The HK. I always try and keep with the theme of the article when selecting recipes. If you read all the recipes, you can see patterns develop of ingredients that can be used. Keeping that in mind, you should be able to create many new recipes just by reading the ones provided.

For example, I had a recipe for a pound cake that was very moist. I added some chopped cherries with caraway seeds to create a cake that was unique in taste and texture. I got the idea to combine caraway seeds and cherries from a recipe I gave you last month for caraway seed cake.

Anyone can try all the recipes but

if you mix and match the ingredients with your imagination,you'll go from okay to gourmet! Always keep that in mind.

Last month, we learned about cakes and some cake history. This month, we will continue with tortes and learn all about them. Next month is the final part of the series, and we will cover kalacs, baked pastries and treats.

Before we get started, here is the trivia question of the month: What is the oldest törte known to man still made today? The scrumptious answer waits.

Usually a TORTE is a rich cake made with little or no flour but instead with ground nuts or breadcrumbs, eggs, sugar and flavorings. The German word for cake is törte. The French word for cake is gateau. If you were to look up various törte recipes, you would see a similarity in ingredients. In cake recipes, the flour is the main ingredient. In tortes, the flour is mostly a binding agent that combines with the other ingredients, making a creation more exquisite and rich tasting.

The flavoring agents could be reductions of juices or fruits, liquors, fruit brandies or Sherries. Toppings normally would include freshly whipped creams, icings or glazes. Fillings include creams, creamed, cheeses, jams, jellies, purees or pastes. Some tortes have a bottom and side crust made of ingredients not normally used when making a

Dinner for 4

Paprikás Borjuszelet

4 pieces of veal steak I tablespoon lard

I small green pepper, diced 'A cup water

1 tomato, diced A teaspoon paprika

2 small onions, sliced Salt & pepper to taste

In a skillet melt the lard and brown the meat on both sides. Add the peppers, tomatoes, onions, paprika and water; stir once, then cover the pan. Cook until the meat is tender. Taste and adjust seasoning with salt and pepper. Serve with white rice and spoon vegetables with pan juices over meat and rice.

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William Penn Life, January 2009