William Penn Life, 2016 (51. évfolyam, 1-12. szám)

2016-02-01 / 2. szám

Treasured Recipes with Chef Vilmos

Comfort food, Magyar-style

Webster's New World Dictionary defines "comfort" as "relief from distress, grief, etc.; consolation; a person or thing that comforts; a state of ease and quiet enjoyment, free from worry, pain, etc.; anything that makes life easy or comfortable; a quilted bed covering."

Except for that last bit about the bed covering, the word "comfort" aptly applies to food, at least in my book. A friend of mine made me laugh when, after asking her if Hungarians had a phrase for "comfort food," she said: "No. For Hungarians, all food is comfort food." To that, I say, "AMEN!"

Hungarians may not have a similar phrase, but they do make some of the most comforting food I've had the pleasure of eating. I think a lot of that comfort comes from

knowing the recipes are centuries old, handed from one generation to the next, and can be made by just about anyone from rather simple ingredients. Plus, they make the whole house smell wonderful as you prepare them, building the anticipation of actually eating them.

Below are recipes for some of my favorite Magyar comfort foods. I also threw in a recipe from something that isn't Magyar per se, but was something I always looked forward to my mother making...and few things are more comforting to me than the thought of mom making dinner.

The recipes come from WPA's cookbook, A Taste of Hungarian Heaven. You can get your own copy for a donation of $20 per book to our Scholarship Foundation. See the ad on page 26 for ordering information.

Húsleves (Beef Broth)

2 pounds chuck beef

1 soup bone

3 quarts cold water 3 carrots

2 parsley roots & greens I small kohlrabi

OR 'A head cabbage I small onion

1 potato

3 teaspoons salt

12 whole black peppers Wash meat and bone and place in a large pot. Cover with cold water and bring to a boil. Skim thoroughly. Add salt, peppers and cleaned, whole vegetables. Cover and simmer for two hours. Remove soup from heat and add 'A cup cold water. Strain soup. Add cooked, drained egg noodles and serve. Place meat and vegetables on a platter and serve.

Székely Gulyás

2 pounds diced pork butt I head cabbage, sliced

I pound sauerkraut 'A pint sour cream

3 tablespoons shortening I onion, chopped

I teaspoon salt I teaspoon paprika Zi cup water I tablespoon flour

In a large skillet, brown onions in two tablespoons of shortening. Add the paprika and pork. Pour on V* cup water

and cook covered for 45 minutes. In another skillet, melt the remaining one tablespoon of shortening. Add the sauerkraut and sliced cabbage and the remaining 'A cup of water. Cook until cabbage is tender. Mix the flour with the cabbage mixture, then add this to the meat. Mix the gulyás with sour cream and serve.

Cabbage Roll Casserole

!A medium cabbage, shredded 3 tablespoons fat or oil

1 Zi pounds beef, minced

2 onions, minced

2 cans (8 ounces each) tomato sauce Zi teaspoon oregano I clove garlic, minced I teaspoon salt Zi teaspoon black pepper I cup cooked rice

Preheat oven to 350°F. In a wellgreased baking dish, place half of the shredded cabbage. In a large frying pan, heat fat (oil). Stir in beef and cook until it loses its redness. Add onion, Zi can of tomato sauce, garlic, oregano, salt, pepper and rice. Blend thoroughly. Pour remaining Zi can of tomato sauce over the cabbage mixture. Cover with rice mixture. Place remaining cabbage on

top. Pour second can of tomato sauce over all. Bake for one hour. Serves six.

Krumpli Leves

4Zi cups water 2 pounds potatoes 2 teaspoons salt Zi teaspoon paprika 2 tablespoons butter 2 tablespoons flour

1 small onion, chopped fine

2 tablespoons sour cream

Peel the potatoes and cut into cubes. Place into a saucepan, cover with four cups of water and add the salt. In a small pot, blend butter, flour and onion; cook until browned. Add remaining Zi cup water and Zi teaspoon paprika. Add this mixture to the cooked potatoes. Just before serving, add the sour cream.

City Chicken

2 pounds veal, cut into I-inch cubes I teaspoon salt

3 tablespoons water

I cup cracker crumbs I egg

Shortening or oil

Pour crumbs into a small bowl. In a separate bowl, beat the egg with the water. Thread pieces of veal onto wooden skewers. Dip the meat into the bowl of crumbs, then into the beaten egg and then into the bowl of crumbs again. Heat shortening or oil in a skillet. Fry the meat skewers in the skillet. When browned, reduce heat, cover and cook until tender, about 40 minutes.

8 0 February 2016 0 William Penn Life