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

Hungarian Food, Gastronomy And Cuisine (What You Didn't Know And Were Afraid To Ask) by Clara Margaret Czegeny

Hungarian Food, Gastronomy And Cuisine 

(What You Didn't Know And Were Afraid To Ask)

by Clara Margaret Czegeny

By far, the simplest way to learn about a nation is through its cuisine. In Budapest, patriotism is kept alive through the old dishes and traditions. Desserts are named for composers, operas, emperors and counts.

 

A well-known misconception is that Hungarians are thought to only consume fatty, heavy cream-laden dishes. Another, is that the key ingredient to all dishes is the throat-burning hot red paprika. Sorry to have to disappoint you, but the sweet red paprika is used to enhance the flavour and the colour of the dishes whereas the hot red paprika adds the burn that some crave. Bacon grease can be substituted with vegetable or grape seed oils. But a friendly reminder about ingredient judgments, the amount of bacon grease Hungarian's use in meat dishes, is equivalent to what you will find on a Harvey's Bacon Cheeseburger.

 

History tells us that the first people to live in present-day Hungary were called Magyars, who arrived in around A.D. 800. Hungary's National Dish, a meat stew called gulyás (goulash) can be traced to the Magyars' eating habits. The Magyars traveled with the dried cubes of meat cooked with onions. Water was easily added to make a stew. So the story is told; the Gulyás (herdsmen) made Gulyás or (Shepherd's Stew). The soup is called Gulyás Leves. And although the connection to Hungarian food and goulash is famous throughout the world, there is so very much more to Hungarian's delicious and flavourful cuisine than this renowned soup.

15th Century

 

The reign of King Matthias (1458-1490) is recorded to be a high point in Hungarian history, for both food and culture alike. King Matthias brought Italian cooking to Hungary through his Italian wife, Queen Beatrice and during this period, cooking was raised to a fine art.

16th Century

 

In the sixteenth century, when the Turks invaded Hungary, they brought their unique cooking customs along with them. Some of their foods were: paprika and a thin, flaky pastry called Filo (or phyllo) dough. Recorded history goes on to share that some new cooking traditions were started as the Turks taught the Hungarians how to cook. They shared their methods of stuffing peppers and eggplants. Coffee was also introduced to Hungary by the Turks.

17th -20th Century.

 

From the seventeenth century to the beginning of the twentieth century was labeled as the period of Austrian Rule where Austria's Hapsburg Monarchy (1526-1867): gained total control over Hungary. During this time, the prevalent German and Austrian cooking styles influenced the Hungarians' eating habits. It was believed that during this period that Hungary became famous for its cakes and pastries. Officially, from 1867-1918, the Habsburgs ruled & Austria-Hungary.

 

Hungarian food is too often chastised as too greasy or too fatty; however, this classic old world cuisine has more flavour and appeal than most people think. Don't believe anything I say, try it for yourself.

 

Probably the best known ingredient in Hungarian food is paprika, the red powdered spice. Its flavour and colour is prominent in countless Hungarian dishes. Other everyday staples of Hungarian cooking include: onions, cabbage, potatoes, noodles and caraway seeds. Both cream and sour cream are used rather heavily in the Hungarian kitchen to soften flavours, add creamy texture and a subtle tang.

 

Dumplings of all sorts, shapes and sizes are very popular. Popular fresh vegetables include: cabbages and green peppers, which are used in countless ways. The most popular and well-known method is stuffed Cabbage Rolls. Peppers are also stuffed; with various ground meats, spices and rice. Another favourite is the French version of pancake/crepes called Palacsinta. It is popularly prepared as an appetizer, meal and dessert and is often rolled around apples, cottage cheese (turo), noodles and shredded ham.

 

Hungarians are well-known to consume a tremendous amount of meat; mostly pork or beef. Chicken is a close second after red meats as a popular poultry staple. Many meat dishes are dredged in flour, egg and coated with bread crumbs and then fried or baked.

A vast array of sausages is produced in Hungary. The two most popular smoked sausages are Csabai Kolbász and Gyulai Kolbász. Hungary's different regions all have their own sausage recipes and tastes - all delicious.

Porkolt seems to rank high on the votes as Hungary's National Dish. It is slowly braised stew which uses onions and paprika to create the delicious saucy gravy. Porkolt can be the start of many other dishes - one being Gulyás Leves (soup) made with meat and paprika. Paprika is also a key ingredient in another national dish; a fish soup called Halászlé.

Throughout the world, the Hungarians are well-known for their elegant tortes, pastries and squares. The Turks brought the beautifully flaky pastry dough called Filo or phyllo to Hungary in the seventeenth century. The Hungarians fill the phyllo dough with their own ingredients to make a dessert known as Rétes or strudel. Rétes fillings include: cottage cheese (turo), apples, cherries, and poppy seeds.

Hungary is also very well known for its wines, especially the Tokaji Aszú, a sweet dessert wine grown in the region of Tokay.

Don't be shy - give Hungarian Food a try - you will be so happy you did!

You will find all the original Hungarian Recipes from European old world cookery in Helen's Hungarian Heritage Recipes TM. Over 440 recipes that will be sure to bring back memories of your grandmother in the kitchen. These classic recipes have been 70 years in the making. All the aromas and flavours that just make for warm and comforting meals.

Treat yourself to a new style of eating. Simple, flavourful, fresh ingredients and absolutely delightful.

Clara Margaret Czegeny is self-proclaimed Hot Hungarian Chef and Author of "Helen's Hungarian Heritage Recipes" TM Cookbook. 

For free Hungarian Recipes, cooking videos, the secrets of Hungarian cooking and the flavours of Hungary

Visit http://www.helenshungarianrecipes.com/

The Famous Chicken Paprikas as shown by CTV Cooking Show

Fall In Love With Hungarian Food with Clara M. Czegeny

Fall In Love With Hungarian Food! 

Clara M. Czegeny &

Helen I. Czegeny (Ilona Szabo)

present....

..Fall In Love With Hungarian Food -
For The First Time or A Lifetime!...

Hungarian cuisine is ingenious, flexible, imaginative and full of flavour.  The flavours of Hungary will satisfy any palate. If you recall the family meals you ate as a child as the best tasting ever, then your memory serves you right. That's because the primary ingredient was love. Preparing and eating food close ties to your ethnic roots can, and does make for more enjoyment and fonder memories.

Truly Hungarian

Chef Helen Czegeny age 86

Clara (Author) & Helen (her mom) co-authored this treasured Hungarian recipe cookbook in 2005 to showcase their Hungarian Heritage Recipes.

Our gorgeous cookbook

Ethnic cooking is an important family bonding agent that also links us to our ancestral roots. It is one element of a shared commonality that must be passed down to each generation. You can sometimes glean history from a country’s dishes.  Such is the case with Hungary. In Budapest, patriotism is kept alive through the old dishes and traditions. Desserts are named for composers, emperors, counts and operas. To appreciate the dishes and desserts of old Hungary, we've include a section on Hungary’s history and background.
 

Helens Hungarian Heritage Recipes cookbook contains over 440 mouth-watering,  and time-honoured classic recipes. We have included the ever-popular Hungarian classic specialties such as: Gulyás Leves, Nokedli, Csirke Paprikás, Pörkölt, Töltött Káposzta, Lesco, Kolbász, Palancsinta, Rétes and Dobos Torta.

These are just some of my favourites; I hope you will find yours in the pages of this great cook. From the spice meaty goulash to the paper thin strudels, you will most certain find one you will love.

And remember...

                                                 Put a little Paprika in you Life! 

7,000 Global Customers Can't be Wrong! 

Visit our website for free recipes, media clips, our success story and more!

http://www.helenshungarianheritagerecipes.com/

HUNGARIAN EASTER TRADITION - ANGELS’ WINGS FRIED COOKIES!

FROM OUR TRUE HUNGARIAN HERITAGE

~~~~~'

HUNGARIAN EASTER TRADITION

ANGELS’ WINGS FRIED COOKIES

Hungarian Csöröge (Angels' Wings) are those wonderful light as air, crispy, fried dough cookies traditionally prepared for Weddings. Beautifully piled high in pyramid style on cut crystal platters, they are lovely to behold and even most delightful to indulge.  A popular dessert for Sunday dinner and served with coffee after a meal of Beef Gulyas or Chicken Paprikas. It tends to leave powdery traces of sugar on your upper lip, your chin and your nose. The secret is now out!

Angel wings are traditional in several other European cuisines and have been incorporated into other regional cuisines (such as the United States) by immigrant populations. They are most commonly eaten in the period just before Lent, often during Carnival and on Fat Thursday, the last Thursday before Lent – not to be confused with "Fat Tuesday" (Mardi Gras), the day before Ash Wednesday. There is a tradition in some countries for husbands to give them to their wives on Friday the 13th in order to avoid bad luck.

Forgács Fánk or Csöröge

Ingredients:

10 large egg yolks

4-5 cups sifted flour

1 tbsp baking powder

3 tbsp sugar

¼ tsp salt

1 oz cognac brandy (or rum)

Directions: In a large mixing bowl, cream egg yolks until thick and lemon coloured. Add all ingredients except flour and beat a little more until well blended. Add flour gradually; beat to a smooth batter then as you add rest of the flour you begin to knead with your hands until dough is smooth as silk, soft and very elastic. Add more flour as needed.

Separate dough into balls and let rest on your noodle board (covered with a bowl). Roll out very thin on a slightly floured pastry board. Cut with zigzag pizza wheel into one inch wide diagonal strips. Take one long strip at a time, cut a slit and take one corner and loop it through the slip to form a flying angel. (See diagram below).

When the oil is hot, place about 10 pieces of dough into the deep fryer or pan at a time. Turn Csöröge after ½-1 minute and fry on other side until light golden (about 1/2 min). Remove onto tray lined with paper towel. Sprinkle with powdered sugar just before serving.

ANGELS’ WINGS FRIED COOKIES

(Smaller recipe)

Forgács Fánk or Csöröge

Here’s another variation on the theme. This one has sour cream in it. Try them both.

Ingredients

1 cup sour cream

4 large egg yolks

1 tbsp sugar

¼ tsp salt

2¼ cups flour

1 oz cognac brandy (or rum)

½ tsp baking powder

¼ cup icing sugar (for dusting)

1 pkg vanilla sugar

Oil/shortening (for frying)

Directions: Combine all ingredients in a bowl. Form into a soft dough. Roll out and cut as directed in previous recipe (See Diagram- above). Fry quickly in hot Crisco shortening until light brown. Dust with vanilla icing sugar.

Chef’s Hint: All donut recipes should contain 1 shot of rum - it gives it a pleasant taste and during frying - the dough will absorb less oil. (I would suggest 1 shot for the cook - this will give her a bit of courage for the task!)

For more of these amazing recipes - 
visit our lovely website Helen's Hungarian Heritage Recipes

 

Blessings

 

Clara Margaret Czegeny

Dream Machine Publications

Paris, Ontario, Canada

The "Hot Hungarian Chef"

Fall In Love With Hungarian Food!

Fall In Love With Hungarian Food!

..Fall In Love With Hungarian Food -
For The First Time or A Lifetime!...

Hungarian cuisine is ingenious, flexible, imaginative and full of flavour.  The Flavours of Hungary will satisfy any palate. If you recall the family meals you ate as a child as the best tasting ever, then your memory serves you right. That's because the primary ingredient was love. Preparing and eating food close ties to your ethnic roots can, and does make for more enjoyment and fonder memories.

Truly Hungarian

Chef Helen Czegeny age 86

Clara (Author) & Helen (her mom)

Our gorgeous cookbook

Ethnic cooking is an important family bonding agent that also links us to our ancestral roots. It is one element of a shared commonality that must be passed down to each generation. You can sometimes glean history from a country’s dishes.  Such is the case with Hungary. In Budapest, patriotism is kept alive through the old dishes and traditions. Desserts are named for composers, emperors, counts and operas. To appreciate the dishes and desserts of old Hungary, we've include a section on Hungary’s history and background.
 

Helens Hungarian Heritage Recipes cookbook contains over 440 mouth-watering,  and time-honoured classic recipes. We have included the ever-popular Hungarian classic specialties such as: Gulyás Leves, Nokedli, Csirke Paprikás, Pörkölt, Töltött Káposzta, Lesco, Kolbász, Palancsinta, Rétes and Dobos Torta.
 
These are just some of my favourites; I hope you will find yours in the pages of this great cook. From the spice meaty goulash to the paper thin strudels, you will most certain find one you will love.
 
And remember...

                                                                                    Put a little Paprika in you Life! 

7,000 Global Customers Can't be Wrong!

Helen's Hungarian Rhapsody Of Recipes
 

Hungarian Meal Planner - Elegant, Elaborate and Simple Everyday Peasant Meals

Hungarian Meal Planner - Elegant, Elaborate and Simple Everyday Peasant Meals

Helen's Hungarian Rhapsody of Recipes™ 

6th Anniversary Edition

Helen's Hungarian Rhapsody of Recipes™ 

by Clara M. Czegeny.

Best-Selling author says... it is an exquisite and wonderful array of "My Mom's Hungarian Heritage Recipes" and is a re-release of our original heritage edition published on Helen Czegeny's 80th birthday, Jan, 14, 2006. 

As a result of this amazing event, Senior Editor and Journalist for the Brantford Expositor wrote an exquisite full-page newspaper column to celebrate the book launch. 

The story title was “Hungarian Rhapsody - Helen's Hungarian Heritage Recipes Capture Flavours of Hungarian Heritage” Monday, February 27, 2006. At the end of the article, Kit McDermott states...”Truly, these are he best of Helen’s Hungarian Rhapsody of Recipes”.

We loved the article and what it meant, so we used the new name all over our book and media posts and blogs and for the title of our Heritage Edition immediately. So from that moment on, we coined our Heritage Book’s name – Helen’s Hungarian Rhapsody of Recipes. (2006)

On the 6th Anniversary of the Best-Selling cookbook, (2012) we are offering our Jan 2006 edition, signed by Chef Ilona Szabo and author Clara Czegeny, as an exclusive offer. 

Nothing shows off  "The Secrets of Hungarian Cooking" like this lovely keepsake heritage edition which contains 220 original recipes, stories, great photos and more. 

From the simple peasant dishes to elaborate and very elegant celebration dishes- pleasing any discerning palate. Helen's Hungarian Rhapsody of Recipes™ shares the "Flavours of Hungary" in grande style. And remember to, "Put a little Paprika in your life"!TM.

This is just a sampling of what you will find in our lovely collector’s heritage edition.

Over 200 recipes complete with History of Hungarian food, paprika, wines, celebrations, chef’s hints, measuring guides, mouth-watering food photographs from talented graphic artist and photographer Evangeline Czegeny Mackell of Design in Bloom

(Helen’s grand-daughter)

Elegant, Elaborate Celebration Meals

Meal # 1

Course # 1   Hen Soup w/Cork Screw Noodles (Tjuk Leves Csiga Tésztával)

 Course # 2         Cabbage Rolls (Toltött Káposzta)

 Course # 3         Breaded Chicken (Kirántott Csirke) w/Parsley Potatoes (Petrezsélymes Krumpli) w/Cucumber Salad (Uborka Saláta)

 Course # 4         Dobos Torte (Dobos Torta)

Meal # 2

 Course # 1         Mixed Potato Vegetable Soup (Zoldséges Krumpli Leves) Or Kohlrabi Cream Soup (Karalábe Krémleves)

 Course # 2         Chicken Paprika (Paprikás Csirke) with Dumplings (Nokedli) w/Cucumber Salad (Uborka Saláta) (Side-Dish Buttered Peas or Carrots)  (Párolt Sárga Répa)

Course # 3         Apple Filled Pastry Squares (Almás Pite/Lepény)

Simple Peasant Type (Everyday) Meals

Meal # 1

Course # 1      Dry Bean Soup with Pork Hocks 

(Száraz Bab Leves Csulokel)

Course # 2      Hungarian Crepes (Magyar Palacsinta) filled with Cottage Cheese (Túrós Palacsinta)

Meal # 2

Course # 1     Sour Cream Potato w/Pork Hocks 

(Savanu Krumpli Leves)

  Course # 2      Layered Potato Sausage Casserole

(Rakott Krumpli Kolbászal)

Course # 3     Sponge Cake (Jelly Roll w/Apricot Jam) (Piskóta Tekercs)

Meal # 3

Course # 1     Savoy Cabbage and Potato Stew

(Kelkáposzta Fôzelék)

Course # 2     Golden Walnut Sweet Bread 

           (Arany Galuska)

Meal # 4

Course # 1     Goulash Soup (Gulyás Leves) Hungarian Bread (Fehér  Kenyer)

Course # 2     Cottage Cheese Noodles with Bacon & Sour Cream

(Túrós Csusza)

Course # 3     Fruit Compote (Apple or Pear) 

(Gyümölcs Compote)

Meal # 5

Course # 1     Mixed Potato Vegetable Soup (Zoldséges Krumpli Leves)

Course # 2     Pork & Sauerkraut Rice Casserole

(Kolozsvári Rakott   Káposzta)

Course # 3     Cottage Cheese Strudel or Apple Strudel 

(Almás Rétes)

http://www.helenshungarianrhapsodyofrecipes.com/

Helen's Rhapsody of Recipes TM

Contains great Chef's Hints too!

Clara and Helen’s cookbook contain a Rhapsody of recipes that include Gulyas, Csirke Paprikas, Paprikas Krumpli, Retes, Palacsinta, Dobos Torta, Beigli, Kifli, and many more mouth-watering national treasures not available anywhere else except from a Hungarian Trained Chef.

Helen's Rhapsody of Recipes TM says it all!

Visit our websites today for great stories, pictures and of course - amazing recipes.

Helen's Hungarian Rhapsody Of Recipes TM