William Penn Life, 2012 (47. évfolyam, 1-12. szám)
2012-04-01 / 4. szám
"fhe jüxDgpcten Kitchen In America, most writers view cooking as a domestic duty focusing on the practical aspects of feeding. Those who write or assemble an ethnic cookbook do so to impart cultural and social values and share food ways with those not of the same society or culture. "The Hungarian Kitchen" made it possible to accept cooking not as a household chore but rather another way of exploring food preparation. Did The HK reach its goals? I believe it did. As for myself, I have grown professionally in the last nine years. In 2003,1 was a sous chef. In 2007,1 earned the designation of Certified Executive Chef from the American Culinary Federation, which certifies chefs in the United States. In 2010,1 became an Accredited Certification Examiner who grades the practical skills of other chefs wishing to gain certification by the ACF. For the last three years I have been working on a post-graduate degree from Boston University. This summer, I will receive an MLA with a major in gastronomy. I have also completed four years as a chef/instructor at Southern New Hampshire University. All this is possible because of my love of food, in particular, Hungarian food. No more housekeeping so lets get into the kitchen one more time. There is no theme for this month. The four recipes for this month have a special significance. The first three are the most requested recipes we have published since 2003. The last recipe is the first recipe published in "The Hungarian Kitchen." Once again, enjoy them with your family. The best advice I can give as I wrap up this final installment of "The Hungarian Kitchen" is to cook from your heart. Food inspires passion from within, and along with that passion comes creativity. Anyone can cook, but it is the true culinarian who knows how to bring out the best when preparing food, Magyar food. ßöszoi^Äos 24-Hour Pickles 2 quarts spring water 1 cup white vinegar A to Vi cup canning salt 'A cup sugar 4 ounces fresh dill 7 cloves garlic, peeled and split 12 pickling cucumbers Combine the first four ingredients in a saucepan then bring to a boil dissolving the salt and sugar. I prefer to use % cup of salt. Let the mixture cool to room temperature. In the bottom of a gallon glass or plastic jar, place some of the dill and half the garlic cloves. Trim the ends of the cucumbers and split lengthwise into four pieces. Place the slices in the jar, then the remaining dill and garlic. Pour the vinegar mixture into the jar, put on the lid and refrigerate for 24 hours minimum. The longer the pickles marinate in the jar, the better they will taste. Serve cold with your favorite Hungarian dish. Stuffed Cabbage 2 tablespoons bacon drippings I large onion, chopped I pound ground beef 1 pound ground pork 3A cup white rice 2 teaspoons salt I solid head green cabbage (3-3 A pounds) Vi teaspoon black pepper 1 quart tomato juice 2 cups water I cup sauerkraut divided equally in the cooking vessel Hungarian paprika Scald the cabbage and remove leaves as they become wilted. Cut off heels and spines from 20 to 25 leaves and layer at bottom of cooking vessel. Chop small remaining cabbage head and combine with sauerkraut then set aside. Simmer chopped onion in bacon drippings until transparent. Remove from heat, then add the ground meats and rice, salt and pepper. Mix thoroughly. Fill each cabbage leaf with a rounded tablespoon of meat mixture. Roll up and tuck in the ends. Using a 4-quart pot, place a bed of chopped cabbage and sauerkraut on the bottom of the pot. Layer in the rolls and top with the remaining chopped cabbage and sauerkraut mixture. Sprinkle the top layer with salt, pepper and paprika. Pour in the tomato juice and water, then bring to a boil. Lower heat to simmer then cover the pot and cook for I Vi hours. Serve with a crispy rye bread. Palacsinta I large egg, beaten I cup milk Vi teaspoon vanilla extract I cup sifted flour 1 Vi teaspoon sugar 2 finger pinch of salt Combine the egg, milk and vanilla in a bowl and blend. In another bowl, mix together the flour, sugar and salt. Add the wet mixture to the dry, stirring to get a smooth light batter. Using a small skillet which is very hot and greased with melted butter, pour in enough batter to coat the bottom of the pan. Cook for 2 minutes, then turn and cook another 30 seconds. Cool palacsinta before filling. Makes about 12 crepes. Potatoes au Gratin (The first recipe ever published in The Hungarian Kitchen) 3 tablespoons butter % cup flour 2 cups whole milk Vi teaspoon salt A teaspoon black pepper 4 white potatoes peeled, cooked and cubed 1 Vi cup grated Cheddar OR American cheese Vi cup bread crumbs 2 tablespoons butter Melt 3 tablespoons of butter, then blend in the flour. Gradually stir in the milk. Cook until thick, stirring constantly. Add the salt and pepper. Put half the potatoes in a greased casserole dish. Add half the sauce with half the cheese. Repeat the layers. Mix the crumbs with the two tablespoons of melted butter, then sprinkle over the top. Bake at 350°F for 45 minutes. Serve hot to your guests William Penn Life ° April 2012 ° 9
