Attila D'hun's Storybook/Cookbook: Delightful Reading Delicious Eating Storybook/Cookbook Through the Ages

By Attila d’Hun Gyarmati

I offer this book as a troubadour, leading his listeners to a mystical playground. There are stories to most recipes in this book, and they are not based on, or subjected to scientific research, but rather, whimsical in nature. Delightful reading and delicious eating was, is and will be, as it should, through the ages.

Attila d Huns Storybook-Cookbook is a collection of multi cultural, ancient, authentic, original and contemporary recipes. The author hopes to inspire many inexperienced cooks to create delicious meals to impress friends and family members by reading the stories first. The association of the stories and related recipes, in this book, will go beyond Pavlovs classical conditioning theory. The stimulus will be at a higher conscious level, where the intelligent and curious inquisition will stimulate the readers salivary glands and taste buds.

Easy to follow recipes! Cooking was never so easy, and hopefully will never be the same!

• Language: English
• Publisher: AuthorHouse
• Release date: May 23, 2005
• ISBN: 9781463454050

Attila d’Hun Gyarmati

A szerz jpesten szletett, ahol gyermekkort s iskols veit, Magyarorszgon, a kommunista diktatra idejn lte t. A forradalom leverse utn, 1956-ban, tizenhrom ves korban, lmait hajszolva, nekivgott az osztrk hatrnak. Szks kzben elfogtk, majd rvid ideig, katonai fogsgban tartottk. Serdl veit, szeret csaldja krben, tlttte. A gplakatos mestersg elsajttsa utn, esti tagozaton, gpsztechnikus lett. Ifjsgnak veit, mg szlhazjban, lte le, majd 27 vesen, lmait valra vltva, elhagyta Magyarorszgot, s bevndorolt az Amerikai Egyeslt llamokba. Kaliforniban telepedett le, ahol, hitvesvel, kt gyermeket neveltek fel. Tanulmnyait, mr felntt korban, Los Angelesben a CSUN s a UCLA egyetemeken folytatta. Az els diplomjt, vrosfejleszt mrnki szakon, majd a mesterfok diplomjt, kzigazgatsban szerezte meg. Plyafutsa alatt, 24 ven t a Los Angeles Vrosi Hivatal alkalmazottjaknt dolgozott, mint ptszeti szakrt. Az elmlt tz vben, s jelenleg, a Los Angeles Egyestett Iskolknl tant. A szerz els mve, Attila dHuns STORYBOOK/COOKBOOK, angol nyelven, 2005-ben jelent meg. Ez, a rvid trtnetekre alapozott szakcsknyv, a fzs mestersgt, az olvass lvezetn keresztl szeretteti meg olvasival.

Book preview

Attila d’Hun’s

STORYBOOK/COOKBOOK

DELIGHTFUL READING

DELICIOUS EATING

STORYBOOK/COOKBOOK

THROUGH THE AGES

By

Attila d’Hun Gyarmati

with the precious help of

Olga Gyarmati

Ilona Gyarmati

Jonathan Gyarmati

Front Cover original oil painting by Lantos György

missing image file

This book is a work of fiction. People, places, events, and situations are the product of the author’s imagination. Any resemblence to actual persons, living or dead, or historical events, is purely coincidental.

© 2005 Attila d’Hun Gyarmati. All Rights Reserved.

No part of this book may be reproduced, stored in a retrieval system, or transmitted by any means without the written permission of the author.

First published by AuthorHouse 05/13/05

ISBN: 1-4208-1484-2 (sc)

ISBN: 978-1-4634-5405-0 (ebk)

Library of Congress Control Number: 2004099683

Printed in the United States of America

Bloomington, Indiana

I dedicate this book to all, who inspired, helped and supported me, especially my late mother, Gyarmati Istvánné (Laczkovszki Borbála); to my immediate family: my wife, Olga Gyarmati, my daughter, Ilona Gyarmati, my son, Jonathan Gyarmati; to my dear friends, and many more…and yes, Attila the Hun.

I am ever so grateful for their gentle presence.

Attila d’Hun Gyarmati

Contents

PREFACE

GENERAL NOTES TO RECIPES

PREPARATION OF MEAT

PREPARATION OF VEGETABLES

ABOUT SPICES

PAPRIKA

BLACK PEPPER

SALT

GARLIC

MIXED SEASONING

OTHER SPICES

HERBS IN GENERAL

MIXED HERBS

BOUQUET GARNI

BASIC HERB RECOMMENDATIONS FOR DIFFERENT FOOD GROUPS

SIDE DISHES

EGG DUMPLINGS

SOUP DUMPLINGS

ELBOW MACARONI

RICE

POTATOES

SOUPS

ATTILA’S FAVORITE SOUPS

THE STORY OF ATTILA THE HUN

ATTILA’S #1 FAVORITE SOUP THE RECIPE OF WILD GAME SOUP

ATTILA’S WOULD HAVE BEEN FAVORITE SOUP??? THE RECIPE OF THE CORNISH GAME HEN SOUP

ARMY BEAN GOULASH SOUP

THE STORY OF THE ARMY BEAN GOULASH SOUP

MY FATHER’S STORY OF THE BEAN GOULASH

MY STORY OF THE BEAN GOULASH

THE RECIPE FOR THE ARMY BEAN GOULASH SOUP

BAKED POTATO SOUP

THE RECIPE FOR BAKED POTATO SOUP

BEAN SOUP A LA JOKAI

THE STORY OF THE BEAN SOUP A LA JOKAI

THE RECIPE FOR THE BEAN SOUP A LA JOKAI

CARAWAY SEED SOUP

THE STORY OF CARAWAY SEED SOUP

THE RECIPE FOR THE CARAWAY SEED SOUP

COLD FRUIT SOUPS

THE STORY OF CHERRY SOUP

THE RECIPE FOR CHERRY SOUP

CHICKEN RAGOUT SOUP

THE RECIPE FOR CHICKEN RAGOUT SOUP

CHICKEN VEGETABLE SOUP

THE STORY OF THE CHICKEN VEGETABLE SOUP

THE STORY OF MY FATHER’S ROOSTER VEGETABLE SOUP

THE RECIPE FOR THE CHICKEN VEGETABLE SOUP (Olga’s refined recipe)

GOULASH SOUP (Traditional)

THE STORY OF GOULASH SOUP

THE RECIPE FOR THE GOULASH SOUP

SOUR POTATO SOUP

THE STORY OF GRANDMOTHER’S SOUR POTATO SOUP

THE RECIPE FOR GRANDMOTHER’S SOUR POTATO SOUP

GREEN PEA SOUP

THE STORY OF THE GREEN PEA SOUP

THE RECIPE FOR THE GREEN PEA SOUP

MUSHROOM SOUP

THE STORY OF OLGATITLAN’S MUSHROOM SOUP

THE RECIPE FOR OLGATITLAN’S MUSHROOM SOUP

LENTIL SOUP

THE STORY OF THE PROVERBIAL LENTIL SOUP

THE RECIPE FOR LENTIL SOUP

VEAL SOUP WITH TARRAGON

THE STORY OF THE SOUPS WITH TARRAGON

THE RECIPE FOR TARRAGON VEAL SOUP

MAIN DISHES

BEEF BOURGUIGNONNE ( From the cuisine of France)

THE STORY OF THE BEEF BOURGUIGNONNE

THE RECIPE FOR THE BEEF BOURGUIGNONNE

CARNE MECHADA (From the cuisine of the Maya)

THE STORY OF CARNE MECHADA

THE RECIPE FOR CARNE MECHADA

CHICKEN PAPRIKASH (Olga’s refined recipe) WITH SOUR CREAM

THE STORY OF THE CHICKEN PAPRIKASH

THE STORY OF OLGA’S CHICKEN PAPRIKASH

THE RECIPE FOR CHICKEN PAPRIKASH

FIFTEEN MINUTE MEAL

THE STORY OF ATITLAN’S FIFTEEN MINUTE MEAL

THE STORY OF ATTILA’S FIFTEEN MINUTE MEAL

THE RECIPE FOR ATITLAN’S FIFTEEN MINUTE MEAL

GAME STYLE BEEF (from the cuisine of Hungary)

THE STORY OF THE GAME STYLE BEEF

THE RECIPE FOR GAME STYLE BEEF

HUNGARIAN LAYERED POTATOES

THE STORY OF THE HUNGARIAN LAYERED POTATOES

THE STORY OF ILONA’S LAYERED POTATOES

ILONA’S RECIPE FOR HUNGARIAN LAYERED POTATOES

LASAGNA (from the cuisine of Italy)

THE STORY OF LASAGNA

THE RECIPE FOR LASAGNA

LETCHO

THE STORY OF LETCHO

THE RECIPE FOR LETCHO

PAELLA (AS IN SPAIN, BY PEPIN) A CULTURAL EXCHANGE

THE STORY OF PAELLA AND LECHON

THE RECIPE FOR PEPIN’S PAELLA VALENCIANA

THE SECRET RECIPE FOR LECHON (ROASTED SUCKLING PIGLET)

PAPRIKASH (From the cuisine of Hungary)

THE STORY OF SEVERAL VERSIONS OF HERDSMEN TRADITIONAL PAPRIKASH

THE STORY OF BEEF PAPRIKASH

THE RECIPE FOR THE BEEF PAPRIKASH

THE RECIPE FOR THE VEAL PAPRIKASH

THE STORY OF THE LAMB PAPRIKASH

THE RECIPE FOR THE LAMB PAPRIKASH

THE STORY OF THE PORK PAPRIKASH

THE RECIPE FOR THE PORK PAPRIKASH

THE RECIPE FOR THE TRADITIONAL WEDDING-FEAST PORK PAPRIKASH OF THE SOUTH-EAST REGION OF HUNGARY

PEPPERED TOCANA (PEPPERED BEEF RAGOUT)

THE STORY OF PEPPERED TOCANA

THE STORY OF EVA’S PEPPERED TOCANA

THE RECIPE FOR PEPPERED TOCANA

POTATO-CABBAGE STEW

THE STORY OF THE POTATO-CABBAGE STEW

THE RECIPE FOR THE POTATO-CABBAGE STEW

POTATO PAPRIKASH

THE STORY OF THE POTATO PAPRIKASH

THE RECIPE FOR THE POTATO PAPRIKASH

SAUERBRATEN (from the cuisine of Germany)

THE STORY OF SAUERBRATEN

THE RECIPE FOR SAUERBRATEN

SEVEN CHIEFTAINS IN THE KETTLE

THE STORY OF SEVEN CHIEFTAINS IN THE KETTLE

THE STORY OF SEVEN CHIEFTAINS IN THE KETTLE as told by the traveling gypsies

THE RECIPE FOR SEVEN CHIEFTAINS IN THE KETTLE, as recreated by memory

SIMPLE SHRIMP SCAMPI A LA RIVERBANK

THE STORY OF THE SIMPLE SHRIMP SCAMPI

THE RECIPE TO THE SIMPLE SHRIMP SCAMPI A LA RIVERBANK

SOMETHING GREEK

THE STORY OF SOMETHING GREEK

THE RECIPE FOR SOMETHING GREEK

STUFFED CABBAGE

THE STORY OF THE STORK AND A BABY AND CROSS CULTURAL DISHES

THE RECIPE FOR HUNGARIAN STUFFED CABBAGE

TRANSYLVANIAN CABBAGE (the King’s version)

THE STORY OF THE TRANSYLVANIAN CABBAGE

THE RECIPE FOR TRANSYLVANIAN CABBAGE (the King’s version)

VENISON A LA ATTILA

THE RECIPE OF VENISON A LA ATTILA (read the story of Attila the Hun)

YANKEE MACHACA

THE STORY OF YANKEE MACHACA

THE RECIPE FOR THE YANKEE MACHACA

SIDE DISHES

BREAD DUMPLINGS

THE RECIPE FOR THE BREAD DUMPLINGS

CABBAGE-DEVILED PASTA

THE RECIPE OF CABBAGE-DEVILED PASTA

COWBOY BEANS

THE STORY OF THE COWBOY BEANS

THE RECIPE FOR THE COWBOY BEANS

DIJON CHAMPIONS (Ilona’s refined recipe)

THE STORY OF ILONATITLAN’S DIJON CHAMPIONS

THE STORY OF ILONA’S DIJON CHAMPIONS

THE RECIPE FOR ILONATITLAN’S DIJON CHAMPIONS (Ilona’s rendition)

EGG DUMPLINGS

THE RECIPE FOR EGG DUMPLINGS

HAGYMAS POTATOES

THE STORY OF HAGYMAS POTATOES

THE RECIPE FOR HAGYMAS POTATOES

POTATO DUMPLINGS

THE RECIPE FOR POTATO DUMPLINGS

POTATO SALAD

THE RECIPE FOR POTATO SALAD

RED CABBAGE

THE RECIPE FOR RED CABBAGE

STUFFED BAKED POTATO

THE STORY OF STUFFED BAKED POTATO

THE RECIPE FOR STUFFED BAKED POTATO

TWICE BAKED POTATO

THE RECIPE FOR TWICE BAKED POTATO

APPETIZERS, BREAKFASTS, SALADS AND SNACKS

CUCUMBER SALAD

THE RECIPE FOR CUCUMBER SALAD

EGGPLANT-SQUASH IN MEDITERRANEAN YOGURT SAUCE (From the cuisine of Bulgaria)

THE STORY OF EGGPLANT-SQUASH IN MEDITERRANEAN YOGURT SAUCE

THE RECIPE FOR THE EGGPLANT- SQUASH

THE RECIPE FOR THE MEDITERRANEAN YOGURT SAUCE

EGYPTIAN DOLMA AND MOSAKA

THE STORY OF TWO ANCIENT EGYPTIAN DISHES

THE STORY OF DOLMA (stuffed grape leaves)

THE RECIPE FOR DOLMA (stuffed grape leaves)

MOSAKAA

THE STORY AND RECIPE FOR MOSAKAA (eggplant)

FRENCH-STYLE SALAD (Francia Saláta)

THE STORY OF THE FRENCH-STYLE SALAD

THE RECIPE FOR THE FRENCH STYLE SALAD

JOHNATITLAN’S OMELETTE

THE STORY OF JOHNATITLAN’S OMELET

THE STORY OF JONATHAN’S OMELET

THE RECIPE FOR JOHNATITLAN’S OMELETTE

MIXED VEGI-CUCUMBER SALAD

THE RECIPE FOR MIXED VEGI-CUCUMBER SALAD

DESSERTS

ANGEL FOOD PUDDING CAKE

THE STORY OF THE ANGEL FOOD PUDDING CAKE

THE RECIPE FOR ANGEL FOOD PUDDING CAKE

COTTAGE CHEESE CHOOSA PASTA (A unique salty dessert of Hungary)

THE STORY OF COTTAGE CHEESE CHOOSA PASTA

THE RECIPE FOR COTTAGE CHEESE CHOOSA PASTA

PALACHINTAS

THE STORY OF PALACHINTAS

THE STORY OF ATTILA’S NEW TECHNIQUE

THE RECIPE FOR PALACHINTAS

ABOUT THE AUTHOR

PREFACE

We’ve heard the expression countless times: Add some spice to your life. In other words, make it better, more enjoyable and delightful. Adding spice to anything is a good thing, but adding spice to food, the right way of course, is essential for one’s well-being.

If a simple gesture could justify the validity and the need for another cookbook, we would hear the cliché over and over. Well, this is different. Indeed, all cookbooks are different—some more so than others. I am hoping that the very concept of this book is different enough to be worthwhile. The contents will speak for themselves. A relatively limited compilation of multiethnic dishes are offered here—some ancient, some original and some contemporary—even for the less experienced cooks.

There are stories that accompany most of the recipes. Why bother to write stories for food recipes? Because many people are intrigued by a dish, simply because the origin of the dish is interesting, or because it triggers curiosity in one’s imagination. Most people are fascinated by the distant past. Our lifestyles today are vastly different than our ancestors’, yet we might be able to eat something that our ancestors ate hundreds or even thousands of years ago.

This book includes easy-to-follow recipes for all people with many different lifestyles and from all walks of life. It is for the millions of inexperienced cooks who would starve or eat fast food forever, for the millions of single people who are struggling to maintain a household and for the millions of young couples who are just starting their families. It is also for the many thousands of people who are already experienced cooks but find it adventurous to try something new or different or simply delicious, for the countless busy and sophisticated people who used to prepare TV dinners and may want to switch to healthier, home-cooked meals and for the accomplished and professional chef who may see a challenge in going back in time and duplicating original flavors without the modern condiments. And it is for students in the Home Economics class who may want to share the experience with Mom and Dad on how certain dishes were created in ancient times. The possibilities are endless, and they are only limited to one’s imagination.

The author does not claim historical fidelity or chronological accuracy for the contents in this book. The intent is to entertain while supplying valuable basic, easy-to-follow recipes and cooking instructions for a wide range of willing cooks—from the first-time cook to the novice to the distinguished professional chef. Some stories were simply adopted from family and folkloric tales. Others were adopted from conversations over morning coffee or during the exploration of archeological sites of foreign lands, and from traveling experiences and other similar adventures. They were not based or subjected to critical scientific research, but rather are whimsical in nature. Many of them were told as bedtime stories in my family over and over. I heard them as a child, and I told them as a parent.

Like a troubadour leading his listeners to a mystical playground, I offer this collection with the best of my intentions. Recipes, like any living language, change tremendously over time. Herbs and spices similarly appear and disappear from recipes, and new twists in culinary developments may change the original recipe. One might wonder if that legendary lentil soup that was served to the biblical patriarch Isaac was as good as a simple lentil soup today served in millions of households throughout the world.

The Hungarian cuisine today cannot be imagined without paprika, the foremost spice and supporting pillar of many distinguished dishes such as goulash soup as well as the many varieties of the paprikash recipes. Although many of these dishes go back more than 500 or even 1,000 years in origin, paprika, according to reliable sources, was not introduced into the Hungarian culinary culture until the seventeenth century. As a matter of fact, it might not have existed in Europe before Christopher Columbus sailed to America the first time. Nevertheless, goulash soup existed because shepherds existed, and they cooked their soup with or without paprika.

Should we question the true origin of recipes? We know of multiple occurrences of several complicated inventions by different individuals in various parts of the world. No one can claim the exclusive right to a particular dish more than one can claim ownership to the rays of our sun. It would be equally absurd to fight over outrageous claims to recipes in many cases. We should simply accept plausible accounts unless we believe otherwise beyond a reasonable doubt. So try to challenge only your own skills and abilities, and try to create dishes only to please yourself.

the author

GENERAL NOTES TO RECIPES

PREPARATION OF MEAT

Always trim excessive fat, sinew and connecting tissue from meat. Thoroughly wash meat in cold or lukewarm water and rinse under running water. When the size and shape of cuts of meat are not specified, cut the meat according to individual preferences. When marinating is recommended, always follow the instructions on the packaging of the marinade.

PREPARATION OF VEGETABLES

Always peel, wash and rinse vegetables according to established cooking methods, usually in cold or lukewarm water, and rinse them under running water before adding them to other foods to be cooked. When no specific instructions are given in recipes specifying the size and shape of slicing or dicing, always use your personal preferences.

ABOUT SPICES

PAPRIKA

Always use genuine Hungarian paprika. It is available in supermarkets and ethnic specialty markets. It is a red powder with a rich aroma. It comes in mild (sometimes called sweet) and hot forms. Cook with mild paprika at first, and graduate to hot slowly. By mixing mild and hot paprika, you can control the spicy hot taste. Cooking with hot paprika can result in very hot, spicy dishes that some people find undesirable.

BLACK PEPPER

When pepper or black pepper is specified in the recipe, it is best when ground in a household pepper mill. Grinding the pepper fine or coarse is a personal preference, although in certain recipes it may be specified for optimum taste. When peppercorn is called for, use whole black peppercorns without grinding them. Always quantify pepper to individual taste and omit it from the recipe if you must, but be aware that doing so will alter the taste of the dish.

SALT

Always quantify the use of salt to your own personal preferences or medical recommendations. Using too much salt can ruin any recipe, but too little can be adjusted later. Many people cannot tolerate a lot of salt. Adding and adjusting salt at the final cooking stage is always recommended, but be careful, and add in small quantities only. Remember, salt-lovers can always reach for the saltshaker. They usually do. Sea salt or salt substitutes could be used, if desired.

If you must need to know, how much salt you should use in a recipe, you can use the rule of thumb given here unscientifically: Use one level tablespoon of salt for meat dishes and soups for four servings. You can add it at first, and adjust it as needed later.

GARLIC

Always add garlic to food sparingly. Most dishes in this book should not have an overly garlicky taste that will dominate the flavor. Quantify the use of garlic to your own preferences. You can use fresh garlic that is minced or commercially available in a jar, or you can even use garlic powder. I do not recommend mixed salts such as garlic-salt.

MIXED SEASONING

There are many commercially available seasoning mixes. They usually contain salt and many other frequently used spices. In the following recipes, these seasoning mixes might be used in small quantities to enhance the overall taste. However, they cannot be used as a substitute for paprika, ground caraway seeds or other distinct spices when they are called for specifically in any recipe.

NOTE: Some recipes call for Vegeta (a seasoning powder of mixed vegetables) imported from Europe and available in many ethnic grocery stores. If it’s not available, any favorite vegetable seasoning could be used.

OTHER SPICES

Some spices may have multiple names, e.g., bay leaf = laurel leaf. Some spices may be processed in different ways in different ethnic cultures. Use only known spices, or experiment carefully with the unknown flavors. In this cookbook, there will not be any unknown spices. Except for a very few, such as Hungarian paprika, most spices are widely available from grocery stores and produce markets.

HERBS IN GENERAL

There are many different kinds of herbs, and there are excellent books to read on herbs. The medicinal benefits of certain herbs have been experienced and recorded throughout history. When you are cooking with herbs, the primary intent is to enhance the taste and achieve the desired flavor in your dishes. In this book, when certain herbs are named in a recipe, substituting other herbs may alter the original intended flavor. In most recipes, however, herbs may be used by personal preference for flavor or even as a remedy for certain ills.

To achieve the desired flavor, sometimes a blend of different herbs is needed. A large variety of commercially mixed herbs are also available in supermarkets or ethnic specialty stores. Herbs are usually grated or crushed into a coarse consistency as flakes, but could be ground into a fine powder.

MIXED HERBS

Several herbs could be mixed for a given recipe or as a proven favorite herbal mix, either prepared at home or commercially available. This mixture could be added to any recipe based on personal preferences.

BOUQUET GARNI

When large pieces of aromatic herbs are used for flavoring the food, but eating the herbs is not desired, they should be tied together for easy removal before serving. A small sack made of cheesecloth could also be used to contain the herbs. Bouquet garni consists of 3 sprigs of parsley, 2 sprigs of thyme and 1 bay leaf. These could be tied to a long string and attached to the pot handle for easy removal.

BASIC HERB RECOMMENDATIONS FOR DIFFERENT FOOD GROUPS

SIDE DISHES

EGG DUMPLINGS

Egg dumplings are very popular in many countries, especially in Europe. As a side dish, they could be served with any meat dishes that are juicy, like all Paprikash dishes, and they go well with other cuts of meat that are prepared with sauces and gravies.

See recipe in the Side Dishes section.

SOUP DUMPLINGS

Soup dumplings are similar to egg dumplings, but the dough is thicker, like bread dough, and the cooking time is usually longer, approximately 15 minutes or more. The little pearl sized balls could be dropped directly into the soup, or they can be cooked in water and added to the soup only at serving time. There are several commercially available products that could be substituted for the homemade dumplings, and many are almost as good, but if you want to create the ultimate soup, you must make your own. Here is how.

1. Beat egg and salt with a fork in a small mixing bowl until evenly mixed. Add flour and work it into a dough, thick in consistency, sprinkle flour on cutting board and knead it for 3-4 minutes.

2. Let it rest for 15 minutes then flatten dough with a roller to 1/4" thickness. Sprinkle flour to dough as you work with it so it will not stick.

3. Cut 1/4 wide strips, separate them. Handling only one strip at the time, pinch away 1/4 pieces, and roll them into small balls. As soon as all balls are made, cooking could start, or put them aside until soup is ready for the dumplings. Remember that it takes about