Hungary's Culinary History Highlights Today's Strong Presence. A magyaros konyhának nagy múltja van, de múltjához méltó jelene is.....

Hungary's Culinary History Highlights Today's Strong Presence

 A magyaros konyhának nagy múltja van, de múltjához méltó jelene is.....

What an honour and priviledge to have been given an opportunity once again to share the great story of my mother's Hungarian heritage and her exciting culinary journey. Our story was published in the Lloyd Magazine.

The English version will follow soon.

Please enjoy!

 

A magyaros konyhának nagy múltja van, de múltjához méltó jelene is

 

 Posted on március 3, 2015 by Lloyd America

Amikor magyarként Amerikában, vagy bárhol a világon hazánkról, vagy a magyarságról beszélgetünk, vagy a külföldiek hozzák fel közismert példaként, vagy önkéntelenül nekünk jut eszünkbe, a beidegződött magyar jellegzetesség, a tipikusnak mondott magyar ételek sora pl a gulyás, a pörkölt a lecsó és sorolhatnánk. Nos, azt hiszem azt az elméletet, miszerint egy másik kultúra megismerésének útja a gyomrunkon át vezet, most a Kanadában született, magyar származású, Klára Margaret Czégény hivatott alátámasztani.

Klára, szülei a háború után Svédországban próbáltak új életet kezdeni.  Klára Édesanyja Helen, a magyar konyhaművészetnek szentelte életet, így  érthető módon Svédországban a szőlő, a dinnye, a paprika, és a paradicsom hiányzott neki a legjobban. Nemsokkal később Klára édesapjának családját követve Kanadába települtek át. 

Tudjuk, hogy a magyar konyha kedvelt különlegessége a sokféle disznótoros étel és káposzta (töltött, rakott, lucskos és székely). Régen, a magyar élet minden emlékezetes eseménye, alkalom volt az evésre-ivásra, és így van ez még napjainkban is, bárhol éljen a világban magyar ember.  Nem történt ez másképp Kanadában sem. Mivel Helen már tizenhárom evésen megtanult főzni és szerette alkotni az ételeket, felnőttként bárhova utaztak a világban, rokonokhoz, barátokhoz, a főzés minden alkalommal az ő kiváltsága volt, a 

többiek örömére. Tehetsége és ereje sok örömet szerzett mindenkinek.  Mint szenvedélyes szakács, bárhol jártak minden általa még ismeretlen receptet összegyűjtött, de sosem gondolta, hogy  lányain kívül mással is megossza titkos magyar receptjeit. De a  magyar konyhát és művelőit méltán érheti elismerés ország-világ előtt.

Klára, Édesanyja 80.születésnapjára különleges ajándékkal készült.  Lányával összefogva megjelentettek egy angol nyelven irt magyar szakácskönyvet, melyet meglepetésnek szántak, hálából amiért Helen rengeteg tudást és tapasztalatot adott át lányának és unokájának a főzésről, a magyar ételek elkészítésének minden fortélyáról.  Helen  saját tapasztalatai a magyar ételek tökéletesre fejlesztése  és egyedülálló ízvilága ámulatba ejtette lányát és unokáját .
A receptkönyv megjelenése nem csak Édesanyjának okozott meglepetést, hanem Klárának is.  Olyan nagy volt az érdeklődés a könyv iránt, hogy Klára elhatározta nagyobb példányszámban is megjelentetik. Édesanyja lelkesen segítette Klára munkáját és további receptekkel bővítettek a közel 440 receptből álló gyűjteményt ,aminek egyre nagyobb  sikere lett, nem csak Kanadában de a világ minden részen, még Peruból is rendeltek belőle. Nem véletlenül lett Best Seller. 

http://lloydmagazin.com/2015/03/03/a-magyaros-konyhanak-nagy-multja-van-de-multjahoz-melto-jelene-is/

Kolozsvári Rakott Káposzta vagy Erdélyi Rakott Káposzta (SAUERKRAUT, PORK RICE CASSEROLE)

SAUERKRAUT, PORK RICE CASSEROLE

Kolozsvári Rakott Káposzta

or

TRANSYLVANIAN LAYERED CABBAGE

Erdélyi Rakott Káposzta

Kolozsvári Rakott Káposzta is a layered cabbage dish comes from the Transylvania region of Hungary called Erdélyi, or sometimes called Kolozsvár which is present day Romania; thus the name- Erdélyi Rakott Káposzta. This takes any combination of pork and sauerkraut to the next level of enjoyment.

This is a Three-Part Meal, prepared separately, then, layered in one pan and then finished off in the oven so that the flavours meld and marry. Who can resist the juicy pork morsels surrounded by tender rice and tangy sauerkraut and smothered in sour cream? Dinner or supper – anytime is a good time. Prepare in order as specified.

PART 1

RICE SIDE DISH

Rizsa

3 tbsp chicken fat, or

oil/butter combo

1 cup Basmati Rice

1 tsp salt

½ tsp white pepper

1 ¾ cups water, cold

In a medium saucepan, add a little chicken fat or oil/butter combo. Heat oil, add rice and stir-fry for just a few minutes until rice becomes white and chalky in colour. Add salt and water. Bring to a full boil, then cover, turn heat down and simmer for 12-15 minutes.

Remove from heat and let rice sit for 5 minutes. Fluff with a fork; you should see that every grain of rice has grown a little longer and is separate from its brothers and sisters. The rice kernels will be in fluffy mounds.  Well done!  Set aside to cool.

PART 2

HUNGARIAN PORK STEW

Sertés Pörkölt or Disznó Pörkölt

 1 lb pork shoulder, 2” cubes

1 onion, chopped

1 tsp salt

½ tsp black pepper

4 tbsp shortening

1 tsp sweet paprika

⅛ tsp hot paprika

2 cups water

3 cloves garlic

hot red peppers (opt)

1 green pepper (opt)

In a large shallow saucepan, heat lard and fry onions and garlic until lightly browned. Add sweet paprika. Stir constantly for 2-3 minutes for the paprika to bloom. Add pork into onion/paprika mix and ensure that all meat is coated. Let meat sear for about 5 minutes and turn pieces over and repeat. With a wooden spoon, move the meat to one side of the pan, and add the water. Try not to wash off the paprika. Water should just cover pork.  Add pepper and hot red pepper.  Bring to a rolling boil, then cover, turn down heat to medium and stew until tender, approximately 30-45 minutes. 

  

PART 3

STIR-FRIED SAUERKRAUT

Dinsztelt Savanyú Káposzta

1  28 oz jar/can sauerkraut

1 onion, minced

2 tbsp bacon grease

1 tsp salt

½ tsp pepper

½ tsp sweet paprika

Transfer canned sauerkraut into a large colander and rinse and drain  thoroughly. (This helps remove some of that excess vinegar). Set aside.

In a large saucepan, heat bacon fat and sauté onion just until it starts to sweat. Add paprika and cook until onions are translucent.  Add drained sauerkraut and cook for about 10-20 minutes, stirring constantly (in stir-fry method with a large wooden paddle spoon). Remove from heat and set aside to cool thoroughly.

LAYERED CABBAGE DISH ASSEMBLY

Topping

2 cups sour cream

½ cup milk

Condiments

Sour Cream

Crusty Hungarian Bread

Using a large shallow roasting pan or an open oven-proof baking dish, spread ½ the cooled Sauerkraut evenly on the bottom.  

  Next, spread all of the Rice over the sauerkraut. 

Next, spoon over all of the Pork Stew and juices over the rice. 

Spread the remaining ½ of the Sauerkraut on the top – sealing the edges. Finally, in

a large measuring cup, combine sour cream and milk and whisk until smooth. Then pour this mixture over the layered dish ensuring the total surface is covered. 

Bake in 350°F oven for 45 minutes until sour cream is lightly browned and looks like cheesecake. Remove from oven and let rest for 10 minutes. (Who can wait that long?)

SERVING SUGGESTION: Fresh Hungarian Crusty Bread and sour cream.  Wine Pairing: Hungarian Szekszárdi Vörös

To buy our lovely cookbook - please visit our corporate website today. Helen's Hungarian Heritage Recipes

 

Visit Youtube to view all of the steps  Helen's Hungarian Secrets of Cooking

Don't forget to put a little paprika in your life!

 

Chef Helen Irene Szabo-Czegeny Passing

Dearest Friends and Family

It is with extreme sadness that I bring you this news.

Helen Irene Czegeny The "HELEN" of Helen's Hungarian Heritage Recipes ™©2005 and widow of the late Alexander Czegeny) formerly of Evangel Church in Brantford, passed on from this life into the arms of her Kinsman Redeemer on July 14, 2013 at 2:30 pm in Calgary, Alberta.  She was vacationing in Alberta for the past 2 months.  Helen turned 88 this January.

I am so very grateful that I was able to speak to her on the phone on July 13 in the pm and tell her that 'no one ever loved their mother the way I did'.

Mom said "I know!"

Funeral arrangements will be announced on safe transport of Helen back to Brantford, Ontario

 

The "HELEN" of Helen's Hungarian Heritage Recipes

 

 

The Three Generation Wonder

 

Chef Helen Czegeny

Clara M Czegeny
Paris, Ontario, Canada 1-519-302-6484

A Tribute to my Dad on Father's Day by Clara M. Czegeny

A Tribute to my Dad...

Alexander Sandor Czegeny 1944 (Hungary)

Life and Chess and Making "ALL" the Right Moves!

Growing up in a classic Hungarian family, I witnessed many wonderful things to be grateful for. My parents viewed Canada as the land of dreams, freedom, and living life without limits or boundaries, full of hope, possibilities and abundance. But it wasn't just all about hard work, it was about love and family and making great and lasting memories. Dad always said "Let's try" or "Let's try again" or "Why not?". Nothing was out of reach or impossible. That confidence lives on in me to take on life's challenges and turn the obstacles into opportunities. And when things get out of hand, I ask God to turn the messes into miracles!

My dad was a good chess player. Ok, that's not true. Dad was an "AMAZING" chess player. And something I did not know, but learned recently, he learned to play chess from his baby brother, Nick! How cool is that? 
As a little girl, I would sit munching and watch him play his opponents, one after another-beating them all! Never for money, just the challenge - the ultimate win. It got so the spectators would place bets on not "who" would win, that was a given - but how fast!

Giving the chess game the 'old school try" and Dad's incredibly patient character didn't pay off with my mastering the game, but when we kept saying - "Dad, how do you know - how do you do it?" He said - "..you only have one chance to make the right move". Ok - lesson learned. Take your time, think things over, ponder and mull your options. That's why chess is so challenging to "WATCH". You don't know what is going on behind that serious look.

But his "right" moves were not all made on the chess board - but in real life, with his family, with his career opportunities and his business decisions. Competition and winning, I inherited from my dad. As an author and daughter, I have not made the mistake of basking in my moments of triumph, but have learned and inventoried countless bits of strategic information to use for life.
Some of the other special gifts that he passed along especially to me were: honesty, trustworthiness, humility and grace!

We all know life isn't a chess game and wisdom develops over time after failures and mistakes. Dad provided all the groundwork for me to secure those highly saught-after redeemable qualities such: as forethought, insight, tenacity and intuition as well as adventurous, compassionate and creative. 
~~~~~
Thank you so much, Dad.
I love you and miss you madly!
by the Hot Hungarian!  (Clara M. Czegeny)

Hungarian Headcheese - from Helen's Hungarian Heritage Recipes.

Hungarian Headcheese  

I miss my dad. Especially around Father's Day. He passed away in 1999 and he used to make authentic Hungarian headcheese just like this (photo below). Lots of garlic and authentic red paprika. He also make Slambucs, Ohon, open-fire szallona and much more. 

He would have L-O-V-E-D his wife's Helen's Hungarian Heritage Recipes cookbook. 

And he would have been soooo proud!

Photo below Courtesy of 

Hungarikum Community

Facebook 

 

Hungarian Headcheese recipe from our fine

Helen's Hungarian Heritage Recipes cookbook!

 WEBSITE LINK

Káposztás Lángos - another Hungarian classic from the Czegeny's

Hungarian Fried Bread with Cabbage Recipe - Káposztás Lángos

By Barbara Rolek, About.com Guide

Photo Barbara Rolek

Lángos (LAHN-gosh), Hungarian fried bread sometimes called Hungarian pizza, became part of the country's cuisine centuries ago when it was introduced by the Turks during their occupation.

Today it's a favorite street and fair food and eaten as an appetizer or snack, usually simply, rubbed with garlic and sprinkled with salt. Some incorporate caraway seeds and mashed potatoes into the yeast dough, as I have done here.

Variations are to serve langos with sour cream and dill or shredded Emmenthaler or Gruyere cheese, or sprinkled with cinnamon sugar or confectioners' sugar for a sweet version.
I adapted the cabbage filling for this recipe for káposztás lángos from "Helen's Hungarian Heritage Recipes ™© 2005 " by Helen Szabo and Clara M. Czegeny.

Clara Czegeny says, "Lángos ... comes from the Hungarian word láng or flame, because traditonally lángos was baked in brick ovens, close to flames. ... It is eaten fresh and warm, topped with sour cream and grated cheese, körözött (cheese spread), ham, sausages, rubbed with garlic or garlic butter. Lángos is known in the Czech Republic and Slovakia as langoš."

Czegeny adds, "Other ingredients and accompaniments (besides cabbage) are mushroom, quark cheese, dill or shredded Emmenthaler or Gruyere cheese, eggplant, cabbage, kefir, omelette, and icing sugar, or jam." 

For the complete recipes, click here Káposztás Lángos

Visit our main website for more recipes, stories, media posts and more....Helen's Hungarian Heritage Recipes

THE ONLY HUNGARIAN COOKBOOK YOU NEED!

 

 Helens Hungarian Heritage Recipes ™© 2005

Bacon Sautéd Brussels Sprouts (HUNGARIAN STYLE)

BACON SAUTÉD BRUSSELS SPROUTS

  (HUNGARIAN STYLE)

Szalonás Párolt Kelbimbó

Brussels Sprouts don't just look like tiny little cabbages, they are! And adorable at that! But sadly, most children grew up already having a pre- concieved notion that they HATE Brussels Sprouts, along with broccolli and most other members of the cabbage family. Guaranteed, when they grow up to be adults, they will learn that cruciferous [krew-SIH-fer-uhs] vegetables have high amounts of anti-oxidants. Specifically, they contain indole-3-carbidol (I3C). This element changes the way estrogen is metabolized and may prevent estrogen driven cancers. This alone would give them a reason to at least try it.

Healthy benefits aside, seriously, once you try this recipe, your children (and husband) will BEG you to make more. Every time I bring this dish to family functions of church gatherings, I have people lining up asking for the recipe!

Chef's Hint:  Brussells Sprouts are sold loose by the pound. You want to look for the biggest round sprouts with plenty of dark green outer leaves. Buy it at the farmer's market or the grocery store - matters not. You will find quality!

I heard a Hungarian gent at a family BBQ chatter away incessantly about how bacon fat contains fibre AND that it was actually a vegetable. Everyone around him howled. (present company included). I don't know if he was serious, or trying to get everyone engaged in lively banter. Either way, " I" would buy both stories. I would even go as far as adding it on the Canada's Food Guide as a Food Group on it's own!

INGREDIENTS

1 pound brussels sprouts

8 strips of bacon

1 tbsp bacon fat

2 tbsp butter

½ tsp salt

¼ tsp black pepper

DIRECTIONS: 

Cut the cores from the sprouts and discard. Gently peel off the leaves, reserving them and discard or thinly slice the tight, innermost heads. (Save them for stock)

Heat a large sauté pan and fry the bacon until crisp; remove to a paper towel to drain. Pour all but a tablespoon of fat from the pan. Add the butter, to melt. Toss the leaves in and sauté until tender, 10-15 minutes. Keep tossing gently to cover each petal with the fat. Season with salt and pepper then crumble the bacon and cascade it all over the soft green petals. 

SERVING SUGGESTIONS: Serve piping hot and crumble more bacon as desired.

CHEF’S HELEN'S HINT:  Take a little time to peel off each leaf individually.  I like to cut away at the core as I go. You will get mounds and mounds of leafy  green petals. Watch a soap opera and peel away.  

Other suggestions: Trim the ends, peel off any dark green leaves from each sprout, and roast, steam, or sauté them. Or, keep it simple and just slice them into a salad.

 

With our great cookbook, Helen's Hungarian Heritage Recipes TM © 2005 we wish to serve one purpose: to bring the flavours of Hungary nearer to your hearts and also give you a glimpse into Hungarian life and acquaint you with our wonderful hospitable country.

Let Clara M. Czegeny and renowned Chef Ilona Szabo (Helen I. Czegeny) share the secrets of Hungarian Cooking that will make you fall in love with Hungary food  one delicious recipe at a time.

 

Clara and daughter Evangeline (Graphic artist for book) 

VISIT OUR WEBSITE FOR MORE RECIPES, STORIES

AND TO PURCHASE PRODUCTS FROM
THE HUNGARIAN HERITAGE RECIPE LIBRARY

Helen's Hungarian Heritage Recipes

and...

Put a little Paprika in your Life!

 Helen's Hungarian Heritage Recipes