William Penn Life, 2012 (47. évfolyam, 1-12. szám)
2012-11-01 / 11. szám
Chef’s Tin For scrambled I eggs, mix in a I small amount [ of water with I the eggs in- I stead of milk. I Milk makes I the eggs wa| tery and does not blend I well. Water [will make your I final product I fluffy not flat. with Főszokdcs Béla Cuisine of Budapest FÁRADJON BE A MAGYAR KONYHÁBA! Budapest is the best place to start our culinary tour of Hungary. This capital city situated on the Danube River offers as many culinary treasures as you would find in major cities such as Paris, Rome, Vienna or London. Before we start our tour, let's do some housekeeping. First, don't forget to support your branch activities this upcoming holiday season. Also, depending on where you live, there are many activities sponsored by Hungarian groups that also need your support. Log onto www.thegulyaspot.com and you will find links to just about anything Hungarian in the United States. Finally, if you're searching for something special in the way of Magyar cuisine, feel free to contact Chef Vilmos or me, and we will assist you. Now, on to Budapest.... Budapest offers a plethora of food in many eating establishments. There are many restaurants, pastry shops, coffee houses, butcher shops and street vendors in this city of more than 2.5 million people. There are also farmers markets and purveyors of specialty items such as cured meats, canned goods and the most famous Hungarian spice, paprika. There are eight grades of paprika, ranging from the vibrant red, mild variety to the light brown-orange, fiery seasoning. The “Hungarian Trinity," as Vilmos and I call it, consists of lard, paprika and onions. Add to these anything else, and you have the beginning of Magyar cuisine. Two examples of entrées that use this trinity are pörkölts and paprikás. Pörkölts are ragouts (or stews) with thicker gravy than normal gulyás. Made from pork, beef, mutton or chicken, pörkölt includes very few vegetables and no potatoes. A paprikás uses basically the same ingredients but is finished with sour cream, giving the sauce a smoother texture. Sour cream is an ingredient added to give a dish the perfect finishing touch. Both pörkölt and paprikás are available in Budapest with a regional touch, such as the Transylvanian version which does not use paprika but other kitchen spices and herbs such as marjoram and black pepper. Other popular foods found in Budapest are soups, stews, game dishes, .casseroles, cakes and pastries. Mushroom gulyás, breaded vegetables and cheese, pickled vegetables and noodles with cheese are a few more examples. Palacsinta—with a sweet or savory filling—is available all over the city. A soup called "Jókai Bableves" (named after the Hungarian novelist Mór Jókai) is very flavorful and popular in most eateries. Another favorite in this region is Fisherman's Soup using the local fish available. A freshwater whitefish with the right spices makes this a meal, not just an appetizer. All of Hungary's regional cooking may be found in Budapest. Many favorites include töltött káposzta, káposztás tészta, túrósgombóc, and szilvásgombóc. Budapest is also known for its coffee houses. You can enjoy the finest coffee from around the world along with Magyar pastries. Coffee houses appeared in Budapest before Paris or Vienna, starting in 1541 A.D. Most coffee houses will offer krémes, rigó jancsi, dobos törte, Rákóczi túrós, and rétes. While there are many more items that could be included in Magyar cuisine, the ones mentioned are the most popular in the U.S. They are not only regional but also authentic traditional foods. By reproducing these dishes, we are keeping alive Magyar traditions and culinary techniques used to produce these culinary pleasures. As we continue exploring the regions of Hungary, the foods produced will not be as prevalent as what is found in Budapest and its region. Please enjoy the recipes for this month which were chosen for their authenticity to the original recipes prepared in Hungary. ^- / z / The Hungarian Kitchen is a trademark of William S. Vasvary. ‘’‘■November 2012 0 William Penn Life
