Quality Hungarian Style Sausages
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Words Robyn Eckhardt Photography David Hagerman
GLOBAL ROAMING TURKEY’S COW COUNTRY ~ Words Robyn Eckhardt Photography David Hagerman 112 FEAST GLOBAL ROAMING he sun has yet to crest Cukurdere Mountain when the cows I am particularly taken by Kars’s cheese shops – more than two of Toptasşvillage, in north-eastern Turkey, begin their dawn dozen of them, with windows displaying gigantic wheels of gravyer, T amble. Released from barns after their morning milking, they a semi-firm, aged cow’s-milk local specialty, whose nutty flavour is move sluggishly, a dozen bovine tributaries coming together in a river reminiscent of Emmental. I explore the myriad breakfast salons that of brown and white. Driven by shepherds on foot, the animals low and serve warm milk, cheeses, local honey and kaymak, a mildly soured grunt their way up the gentle slope of the dirt road that leads north uber-rich cream eaten with bread. In the city’s restaurants, I eat from the village, eventually disappearing into the velvety green folds yoghurt-based soups, and beef – sliced and sautéed in its own fat and of Cukurdere’s foothills. served over rice; portioned into miniature steaks and stewed long I watch from the front stoop of the muhtar (village chief)’s house. and slow; and formed into big meatballs enclosing nuts and dried It is the same spot from which I’d witnessed the process in reverse fruits. I see open-backed trucks with cattle on the way to and from the shortly after arriving in Toptasşsome 12 hours before. Then, hundreds livestock market, and huge half-cow carcasses hanging in butchers. -
Recipes for Success Recipes for Success
Recipes for Success Baja Bean Tacos Provided by Savannah Chatham County Schools, Savannah, Ga., one of the first schools in the nation to introduce Meatless Monday Yield: 100 Tacos Ingredients 1 quart diced yellow onions 1 fluid ounce canola oil 6 #10 cans red kidney beans 6 #10 cans baby lima beans 2 teaspoons chili powder 2 tablespoons ground cumin 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon black pepper 100 whole grain 8” tortillas 6 counts romaine lettuce (1 gallon, 2 quarts) 1 quart, 1 pint mild flavor, chunky salsa Preparation: 1. Sauté onion in canola oil in braising pan until tender, about 5 minutes. 2. Line steam table pan with parchment paper. 3. Rinse and drain beans. 4. Combine onions, beans, spices; pour into steam table pan. 5. Bake uncovered, at 350 degrees F or until heated through, about 30-45 minutes. 6. Use No. 16 Scoop (1/4 cup) to spoon mixture onto each tortilla; top each with 1/4 cup shredded lettuce and 1 tablespoon each salsa. Serving size: 2 tacos per student Nutrition information: Calories: 395 calories Total Fat: 7.89 grams Saturated Fat: 2.08 grams Trans Fat: 0 grams Protein: 14.54 grams Sodium: 1,161.54 milligrams Cholesterol: 0 milligrams Contributes to NSLP meal pattern: 2 M/MA; 2 Grain/Bread Black Bean Casserole 50 Servings For school cooks in New York City, and for the students, this Caribbean recipe is the favorite. Ingredients: 1 cup vegetable oil 3 yellow onions, small diced ¼ cup minced garlic 4 #10 cans black beans, drained and rinsed ororor 26 ½ cups cooked beans (13 ¼ cups dry) 4 cups uncooked brown rice 1 six pound bag frozen plantains, defrosted and chopped into small bits ½ cup cumin ½ cup paprika 2 tablespoons salt 1 tablespoon black pepper 2 quarts water Suggested Garnish: Salsa, chopped tomatoes or chopped scallions Preparation: 1. -
Vardar Restaurant
Welcome to the Vardar Restaurant Appetisers Starters Homemade Soup of the Day v £5.95 Served with crusty bread Garlic Ciabatta Bread v £3.00 Duck and Orange Pate £6.50 Garlic Ciabatta with Cheese v £4.00 With tomato, plum and apple chutney and toasted bread Hoummos and Pitta bread £3.50 Prawn Cocktail £7.50 In Marie Rose sauce on a bed of crisp salad Mixed Olives v / gf / ve £3.95 with bread and butter Mediterranean Garlic Prawns £8.00 Calamari £6.50 Pan fried with homemade garlic butter, served with mixed leaves salad Whitebait £5.95 Feta and Bacon Wedge £5.95 Feta wrapped in bacon, pan- fried and BBQ Chicken Wings gf £5.95 served with a jam dip Chicken Fingers £5.95 Macedonian Salad v / gf £6.50 Fresh tomato, feta, cucumber, onion and olives, drizzled with olive oil To Share Vardar Sharing Platter £15.00 Mediterranean Sharing Platter £15.00 Filo Prawns, mushrooms, halloumi, breaded cheese Grilled vegetables, mixed olives, hoummos, tarator (cucumber and ham pancake, garlic bread, served with and yoghurt salad), Pindjur (roasted pepper relish), our homemade chilli dip Katuk salad (red peppers, yoghurt, feta cheese, garlic and parsley) and served with pitta bread Mains New York Chicken gf £13.50 Vardar Macedonian Beef £21.00 Chicken breast topped with cheese, bacon and BBQ sauce Slices of beef fillet, pan-fried in butter, onions, peppers and served with chips and coleslaw salad mushrooms, finished with a rich cream and wine sauce, served with vegetables and potatoes Cajun Chicken Salad gf £12.50 Pan-fried Cajun chicken strips, served on a bed of salad, Homemade Steak and Ale Pie £12.50 with chips and mayonnaise Served with a choice of mashed potatoes or chips, peas and gravy Caesar Salad £12.50 Chicken strips, gem lettuce, herb croutons, crispy bacon, Roast of the Day £ 11 . -
Grilled Oysters with Grapefruit & Red Pepper Relish
Grilled Oysters with Grapefruit & Red Pepper Relish Grilling oysters for a few minutes allows them to open up easily. Once opened, top the oysters with a spicy-sweet grapefruit and bell pepper relish and return to the grill to be heated through. Prep Time: 15 minutes Cook Time: 15 minutes Grapefruit & Red Pepper Relish: 1 tablespoon (15 mL) peanut or vegetable oil 2 tablespoons (30 mL or 20 grams) finely chopped red onion 1 tablespoon (15 mL or 10 grams) minced garlic 1/3 cup (80 mL or 80 grams) grapefruit segments, divided 2 tablespoons (30 mL or 25 grams) finely chopped red bell pepper 1 tablespoon (15 mL or 20 grams) honey 1/4 teaspoon (1 mL or 0.2 grams) McCormick® Basil Leaves 1/4 teaspoon (1 mL or 1.5 grams) salt 1/8 teaspoon (0.5 mL or 0.3 grams) McCormick® Ground Red Pepper 8 fresh oysters 2 teaspoons (10 mL or 2 grams) chopped fresh parsley 1. For the Relish, heat oil in medium skillet on medium-high heat. Add onion and garlic; cook and stir on medium heat 3 minutes or until softened. Add 1/2 of the grapefruit segments and bell pepper; cook and stir 30 seconds. Remove from heat. Stir in honey, basil, salt and red pepper. Set aside. 2. Grill oysters, flat-side up, over medium-high heat 3 to 5 minutes or until oysters begin to open. (Discard any oysters that do not open.) Remove oysters from grill with spatula or tongs. Remove the top shells with pot holders. -
The Hungarian Economic “Renaissance”, Shows The
HUNGARIAN NATIONAL TRADING HOUSE STATE SECR. ECONOMIC DIPLOMACY Innovative solutions of high How Hungary specialization in frontline successfully dealt sectors p. 8-9 with the crisis p. 5 HUNGARY Supplement in Leaps in Growth Sunday 4 December 2016 ABOUT HUNGARY Hungarian Rhapsody... The Hungarian economic History, arts, sciences, inventions, great achievements of the past and present. “renaissance”, shows the way An impressive mixture creates the profile of a historic nation. p. 3 The country that leads the way to economic growth in Europe in recent years. STUDYING IN HUNGARY By changing their decade-long mentality in a short economy, particular emphasis was placed in encour- time, Hungarians managed to turn a statism-type aging foreign investments, mainly through incentives. The crucial role of education economy with watertight structures of the eastern Hungary, as a member of the European Union has block, into a market economy. The country, with created a favorable institutional framework that of- in development a midsize -for European standards- economy, fers substantial incentives to domestic and especially based itself mainly on heavy industry, while the foreign investors. The latter have contributed to the The diplomas awarded by Hungarian universities sector of services has played a significant role economy more than $ 92 billion in direct foreign in- have a worldwide high prestige, while foreign in the ongoing development, which contributed vestments since 1989. language courses are of high quality, with very more than 60% to the GDP of the country. affordable -or even zero- tuition. To speed up Hungary’s transition to a market p. 4 p. 12 Building bridges between THE HUNGARIAN TOURISM An important growth Greece and Hungary engine for Hungary The medium-term prospects of the Greek The Hungarian economy is growing multidimen- sionally, utilizing all the areas that can contribute market, have sparked the interest of to the overall GDP. -
You Know You're..." Group, So I Decided to Make One! :=) I'll Add Some Here, and As People Join and Post Their Own, I'll Add Them
Well, every other culture has their "You Know You're..." group, so I decided to make one! :=) I'll add some here, and as people join and post their own, I'll add them. So let's see... You Know You're Hungarian... 1. When you use sour cream more than ketchup. 2. When your parents come to visit for 3 weeks and you all stay in a one bedroom apartment. 3. When feeding your guests is your main priority even if they claim they're not hungry and in which case you get slightly offended/upset that they don't want your hospitality. 4. When someone says that Hungarian "is like Russian and all those other Slavic languages," and then you have to go into great detail about the origins of Hungarian with a scolding history lesson. 5. When Paprika is just as important as salt & pepper on the table & in food. 6. When you know what Unicum is and prefer it over Jagermeister. 7. When it's shocking for you to realize that TV channels of foreign countries don't broadcast full live coverage of kayak-canoe and water polo world championships in prime time. 8. When you tell someone that you are Hungarian, they ask "Are you hungry?" Then you congratulate them on being the millionth person to say that to you. 9. When you've heard, "If you're hungry, why not go to Turkey?" at least once in your life. 10. When you have a relative who's named Attila. Or Jozsef. Or Janos. Or Laszlo. -
The Secret Is in the Sauce! MY COOKING, OUR HERITAGE
The Secret is in the Sauce! MY COOKING, OUR HERITAGE The Secret is in the Sauce! MY COOKING, OUR HERITAGE Table des matières INTRODUCTION ................................................................................................................... 8 1. FOR MAHIN KALANTARY, FOOD IS EVERYTHING ZERESHK POLO BA MORGH – IRAN ......................................................................... 10 2. ESZTER ANDOR: STILL USING THE SAME OLD COOKBOOK LECSO – HUNGARY .................................................................................................... 12 3. KAMAL MALIK COOKS FROM HER HEART TARKA DAL – INDIA ................................................................................................... 15 4. CZECH BEER – MONIKA FORMANOVA’S SECRET INGREDIENT CHICKEN SCHNITZEL – CZECH REPUBLIC .............................................................. 19 5. HENRI NASR KNOWS THE BEST LEBANESE RESTAURANT IN TOWN FATTOUSH – LEBANON ............................................................................................. 22 6. CHILDHOOD BIRTHDAY DINNER REMAINS KATHELIJNE KEEREN’S FAVOURITE BOERENKOOL – THE NETHERLANDS ...................................................................... 25 7. BAKING IS PART OF HELGA RUDOLF’S DNA PLUM KUCHEN – GERMANY ..................................................................................... 28 8. NO ROOM IN VELIA ANDERSON’S CHILDHOOD KITCHEN PIZZETTE FRITTE – ITALY ......................................................................................... 30 9. A LITTLE LIKE -
November 7, 2003
This Is Atlanta Cooking Eclispe di Luna Recipes Salmon Marroqui (Grilled Salmon with Moroccan Pepper Relish) Yields 4 tapas 12 oz. Salmon fillet cut into 3 oz. Portions olive oil/salt/pepper 1 cup red pepper, sliced 1 cup red onion, sliced 1 cup cilantro, chopped ¼ c water 3 T olive oil 3 T paprika 2 T chopped garlic 2 T tomato sauce 2 T sugar 2 T red wine vinegar 1 t cumin, ground ½ t crushed red pepper ½ t salt Pepper Relish Combine sliced red pepper, sliced red onion, chopped cilantro, water, olive oil, paprika, chopped garlic, tomato sauce, sugar, red wine vinegar, ground cumin, crushed red pepper, and salt in a food processor; pulse until mixed well and slightly chunky. Reserve. Brush salmon fillets with olive oil and season with salt and pepper on both sides. Grill on moderate heat for approximately 2 minutes per side for medium. Place small amount of couscous salad on four plates. Top each with a salmon fillet and top salmon with a dollop of pepper relish. Couscous Salad (for Salmon Marroqui) Yields 6 about cups 2 c dry coucous 2 c “lemonade” or water ½ c celery, diced small ¼ c red onion, diced small ½ c toasted pinenuts ¼ c golden raisins, lightly poached 1/8 c chopped mint 1/8 c olive oil 1 T sugar salt and pepper Place couscous into a large bowl. Bring “lemonade” to boil and pour over couscous. Cover and refrigerate overnight. Scrape or fluff couscous with fork and leave in bowl. Add all ingredients- gently combine. Season with salt and white pepper to taste. -
LATE BLOOMERS Summer Is Fading Fast
We Solve Your Produce Needs. Volume 35, Week 38 Monday, September 18, 2017 LATE BLOOMERS Summer is fading fast. Vacation platter pair well with any num- days in the rear view mirror ber of California produced bring a different focus with cheeses. some new routines shaping our The fruit bounty moves well plates. Before completely let- past breakfast and dessert ting go of summer, how about ideas. Inspired jams, taking one last bite? preserves and compotes are The best of late harvest sum- heavenly creations to be mer fruits and vegetables are enjoyed well into winter. ready for the final soirée. Act Cues from Mother Nature quickly, as the window is clos- dictate menus this month. ing on the late bloomers. Eggplant encourages grilling That glorious camp includes and layered casseroles. heirloom tomatoes, eggplants (in all shapes, Hits of exotic spices- turmeric, cinnamon, cumin sizes and color), summer and early fall keep summer travel memories alive. Moussaka, squashes (zucchini, eight ball, spaghetti and ratatouille, baba ghannoush or ajvar send our butternut), and even some squash blossoms still imaginations racing to Greece, Italy, the Middle East on the stem. or the Balkans. Last of summer basil makes for pesto for pasta, Fresh figs epitomize the Mediterranean similarities pizza or bruschetta. Use the tomatoes for tomato with California fruits. Climate and variety tell the and herb salad or Caprese with a balsamic drizzle. story. Sensuous, local ingredients carve out a niche Both are fresh, light and the perfect compliment to for appreciative fig lovers. any September dinner party. Can there be anything better than a stuffed black Off the vine pepper choices, make us dream of mission fig on a shared plate? Perhaps a Kadota sumptuous stuffed bells, chile rellenos and fig, with their thick skin and creamy amber green roasted Anaheim, poblano, Hatch and color, for a brighter note. -
World History Bulletin
World History Bulletin Spring 2008 Vol. XXIV No. 1 H. Micheal Tarver Editor [email protected] In This Issue Editor’s Note Inside Cover Letter From the President 1 Further Recollections by Kevin Reilly, Raritan Valley Community College 1 The 17th Annual WHA Conference Registration Form, University of London, Queen Mary College June 25-29, 2008 3 WHB Focus Issue & Teaching Forum, Guest Editor - Rick Warner, Wabash College 4 Food in World History: Some Preliminary Proposals by Rachel Laudan 4 The History of Sharing and Not Sharing Comfort Food by Natalie Parker-Lawrence, Houston High School (TN) 8 Tasting the History of Globalization: Foods of the Caribbean by Candice Goucher, Washington State University Vancouver 10 Commerce, Cookbooks and Colonialism: Cross-Cultural Cuisine in the Age of Empire by Deborah Neill, York University 10 Paprika by Mario Fenyo, Bowie State University 14 Culinary Interchange in 16th -Century Peru: A Multi-Ethnic Exercise in Building a Cuisine by Kelly E. O’Leary, Boston University 16 How the Chili Pepper Got to China by Caroline Reeves, Emmanuel College 18 The Columbian Exchange Cookbook by Monty Armstrong, Cerritos High School (CA) 20 The Guinea Pig: American Pet - Andean Culture and Food by Dale A. Hueber, East Bay High School (FL) 21 Teaching Food Studies by Rick Warner, Wabash College 23 An Edible Survey by Jeffrey M. Pilcher, The Citadel 25 Mini-Essays on Food and World History 27 The Spice of Life: The Trade in Spices, 1000-1500 by Erik Gilbert Peruvian Fishing by Kevin M. McGeough Equatorial Agriculture in Africa by Candice Goucher Organic Foods Movement and Vegetarianism by Kimberly Dukes Phases of Missionization Around the Pacific Ocean, 1500-1900 29 by Tanya Storch, University of the Pacific Select Bibliography on “Islam in World/Global History” and “World History of Religions” 36 by R. -
Salsa Recipes for Canning
Salsa Recipes for Canning A PACIFIC NORTHWEST EXTENSION PUBLICATION • PNW395 Washington State University • Oregon State University • University of Idaho Salsa Recipes for Canning Salsa is one of the most popular condiments in homes today. Because of its popularity, consumers want to prepare and can salsas at home. Home canning of salsa is possible as long as it is prepared and processed according to a recipe tested for safety. Most salsa recipes are a mixture of low-acid foods, such as onions and peppers, Caution about using with acid foods, such as tomatoes or fruit. Salsa recipes for canning with a boil- original salsa recipes ing water canner must meet acidity-level requirements to prevent the growth of botulism bacteria. The salsa recipes in this publication have been tested under Because salsas are a mixture of laboratory conditions to ensure that they contain enough acid to be processed acid and low-acid ingredients, safely in a boiling water canner. they are an example of an acidified food appropriate Ingredients for boiling water canning if—and only if—the level of Tomatoes Paste tomatoes acidity is adequate to prevent production of the botulism Use only high-quality tomatoes for canning salsa toxin. If the mixture has less or any other tomato product. Avoid tomatoes acidity, it needs to be treated as that are overripe or from dead or frost-killed a low-acid food, which requires vines. These will result in a poor-quality and additional laboratory testing potentially unsafe product. Canning is never a to develop the processing good way to use overripe or spoiling tomatoes. -
BREAKFAST TABLE Reggeli Büfé Választék / Hideg Ételek
page 01 BREAKFAST TABLE REGGELI BÜFÉ VÁlasZTÉK / HIDEG Ételek 7 500 Full Buffet Selection, Freshly Squeezed Orange Juice, Freshly Brewed, Coffee or Tea Teljes hideg büfé választék, frissen facsart narancslé, kávé vagy tea FARMER'S MARKET BREAKFAST FARMER REGGELI 9 700 Full Buffet Selection, Plus Your Choice of One Dish, From À La Carte Menu Freshly Squeezed Orange Juice, Freshly Brewed Coffee or Tea Teljes büféválaszték, frissen facsart narancslé, tea vagy kávé és egy választott tojás étel az alábbiak közül 2 500 Pastry Selection / Péksütemény válogatás Muffin, Croissant, Selection of Danish from Buffet with Preserves and Butter Muffin, croissant, büféről választaható édes péksütemények, lekvár és vaj 3 500 Fruit Selection / Gyümölcs választék Selection of Whole and Sliced Fruit from Buffet Friss gyümölcs választék a büféről 3 100 Dairy Selection / Tejtemékek Selection of Dairy Products Including Cereals and Preserves Yoghurt, sajt, műzli, magvak HUNGARIAN SPECIALTIES / HAZAI FINOMSÁGOK 2 800 Daybreak / Pirkadat House Crafted Hungarian Sausages, Smoked Ham, Paprika, Tomato, Violet Onion, Goose Cracklings, Bread Házi kolbász, füstölt sonka, paprika, paradicsom, lila hagyma, libatepertő,kenyér 5 400 Hungarian Omelet / Magyaros omlett 2 Egg Omelet, Hungarian Paprika, Breakfast Patatoes, Foie Gras 2 tojásból omlet, paprika, röszti burgonya, libamáj If you have any intolerance or specific diet, please notify the waiter for guidance. Kérjük tájékoztassa felszolgálónkat rendelése leadásakor ételallergiájáról, vagy speciális étrendjéről. 10% discretionary