William Penn Life, 2013 (48. évfolyam, 1-12. szám)
2013-08-01 / 8. szám
with Főszakács Béla The cuisine of Transdanubia FÁRADJON BE A MAGYAR KONYHÁBA! So far this summer, the weather here in New Hampshire has been cooler than normal, with rain at least three days a week. While the weather has not been the best for outdoor activities, it's been great for the garden. I expect to be harvesting a bumper crop of vegetables early this month. The fishing-both freshwater and saltwater-has been outstanding and better than in recent years, as my housemates can testify. We have enjoyed eating flounder, haddock and cod from the ocean, and trout and pike from nearby lakes and streams. This summer has been a gastronomic seventh heaven! Which leads us to our trivia question: What are the three most popular fish caught and consumed in Hungary? The answer is a real fish tale. This month, we explore the region of A Dunántúl, or Transdanubia. A Dunántúl, roughly translated, means "beyond the Danube." This area between the Danube River and the western border of Hungary provides many techniques which form the basis of Magyar home cooking. Being close to Austria, the region's culinary style has a strong Austrian influence. There are three major counties—Őrség, Vas and Zala—which provide delectable "peasant food." Dödölle is a popular potato dish comprised of boiled potatoes served with fresh sour cream and bacon cracklings. The surrounding area includes many forests tendering wild produce, such as mushrooms and game. Pastries are also a staple of the meals in this territory. Most of the region is comprised of rolling terrain with three major lakes: Balaton, Velence and Férto. Lake Balaton is the favorite and most prevalent vacation area. With an average depth of 12 feet and daily high temperatures averaging 82°F, Balaton and its warm waters are an impeccable breeding ground for many European freshwater species. There are eight types of freshwater fish found in Transdanubia: Zander (Perch), Ponty (common Carp), Túkörponty (Mirror Carp), Csuka (Pike), Bodorka (Roach), Vörösszárnyú Keszeg (Golden Shiners), Harcsa (Catfish or Sheathfish) and Angola (Eel). The best of all the species, and the most popular to eat, is the Zander. In the United States, the closest fish to Zander would be Perch. The smaller of the Zander species are called Süllő with an average weight up to four pounds. The superior of this type, weighing five to 20 pounds, are the true Zander. Transdanubia has four wine regions producing some of the finest vintages in Europe. Balaton Felvidék produces full bodied white wines. Badacsony makes Pinot Gris and an indigenous white wine called Kéknyelű Olaszrizling which parallels an Italian Riesling. Balatonboglár-Kőröshegy makes fruity wines comparable to the Chardonnay variety. Lastly, the Csopak-Balatonfiiredi region provides hearty Cabernets and top-quality Rieslings. All the wines from this area date back to the Roman civilization. Marcus Aurelius Probus, emperor during the 3rd Century AD, gave his armies the task of cultivating vines when not fighting off invaders to the area the Romans called Pannónia (Transdanubia). The gastronomic fare includes the aforementioned fish along with gulyás, paprika chicken, and a local version of fisherman's soup. Munchies are available in the form of fried sausages, lángos, game appetizers and many varieties of mushroom hors d'oeuvres. Two major events are held in Transdanubia. The Strudel Festival in Mesztegnyő lo^ugust2013 0 William Penn Life The Hungarian Kitchen is a trademark of William S. Vasvary.
