William Penn Life, 2014 (49. évfolyam, 1-12. szám)
2014-04-01 / 4. szám
Jó étvágyat vegetables! FÁRADJON BE A MAGYAR KONYHÁBA! Providing mutual aid for the benefit of all concerned is a good way to define "fraternalism." When one person needs help, all others act accordingly to aid the person or persons with the problem. Fraternalism is a lifestyle, not just a choice. It has always been the purpose of The Hungarian Kitchen to share Magyar culinary values by means of fraternalism. The more you share, the better for all concerned. Keeping that in mind, Chef Vilmos has decided being semi-retired and helping Chef Béla is better than working alone in the kitchen. The HK is back to share more with you, its faithful readers. If you are searching for any recipes or need culinary information, you may contact me at wvasvary@ccp.edu, and I will be glad to oblige. My new position at the Community College of Philadelphia has been challenging but very rewarding thus far. It provides an opportunity to experiment with recipes and share more by way of this column and videos of culinary techniques, which will be available in the near future for your viewing pleasure. As we move forward, I plan to continue with monthly trivia and other sidebars containing information about Magyar cuisine and food in general. So, let's get started with a bit of trivia: What are the two most popular vegetables consumed in the world? As always, the answer waits at the end. The Hungarian Kitchen will spend the next four months exploring the current trend toward healthier eating. This month, we'll look at vegetables and all the benefits they offer. Next month, we will follow up with a column on grains and all the benefits they contribute to our good health. So, here we go once again into the kitchen.... The definition of a vegetable is "an edible plant or part thereof which may be consumed raw or prepared by cooking using various cooking techniques." It should be noted that vegetables are classified as part of the plant kingdom. The other types of plant foods are fruits, nuts and grains. We can break down further the classification of vegetables as they compare to fruit: • Fruit (Botanical): the ovary of a flowering plant. • Fruit (Culinary): any edible part of a plant with a sweet flavor. • Vegetable (Culinary): any edible part of a plant with a savory, not sweet, flavor. • Vegetable (Common Terms): commodities that are taxed as vegetables in a particular jurisdiction. Vegetables contain little, if any, fat and a minimal amount of protein. They contain high amounts of vitamins such as K, A, and B6, along with minerals and carbohydrates. All in all, they are a very healthy source of nutrition for the body. Studies show that diets high in vegetables and grains are heart-healthy. Many worldwide cuisines put the focus on vegetables, then carbohydrates and lastly meat products as a source of protein. There are many different types of vegetables, including: 1) Cabbages: bok choy, broccoli, broccoli rabe, Brussels sprouts, cauliflower, red head cabbage, green head cabbage, savoy cabbage, kale, kohlrabi, Napa cabbage. 2) Fruit-Vegetables: avocados, eggplants, sweet peppers, hot peppers, tomatillos, tomatoes. 3) Gourds: cucumbers, chayotes. • Winter Variety Squashes: acorn, butternut, buttercup, Hubbard, pumpkin, spaghetti, turban, calabata. • Summer Variety Squashes: pattypan, crookneck yellow, zucchini. 4) Greens: collards, mustard, sorrel, spinach, Swiss chard, turnip tops. 5) Mushrooms: • Common Types: crimini, portabella, shiitake, straw, enoki, cloud ear, white button, porcini. • Truffles: white truffles (Piedmontese) black truffles (Perigord). 6) Onions: • Bulb Style: Bermuda white, Spanish yellow, red purple, Vidalia, Walla Walla, maui, Texas sweet, white pearl. I 2014 0 William Penn Life The Hungarian Kitchen is a trademark of William S. Vasvary.
