tag:blogger.com,1999:blog-9056376.post114014815146539981..comments2024-03-18T06:28:24.094-04:00Comments on ...an endless banquet: The Hungarian New Wave Starts at Homemichellehttp://www.blogger.com/profile/04233787524192046136noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-9056376.post-1160674820430879882006-10-12T13:40:00.000-04:002006-10-12T13:40:00.000-04:00Hi Anonymous,Thanks for the info regarding the cuk...Hi Anonymous,<BR/><BR/>Thanks for the info regarding the cukraszda. Do you know where on Patricia street? Would you happen to know the closest cross-street?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9056376.post-1159925140067343652006-10-03T21:25:00.000-04:002006-10-03T21:25:00.000-04:00Now that's a tip. A real cukraszda? I can't wai...Now that's a tip. A real cukraszda? I can't wait to visit this Zoli fellow. Thanks, anonymous.aj kinikhttps://www.blogger.com/profile/06961379615390102275noreply@blogger.comtag:blogger.com,1999:blog-9056376.post-1159914981056401302006-10-03T18:36:00.000-04:002006-10-03T18:36:00.000-04:00Yes ,there is a hungarian "cukraszda " in Montreal...Yes ,there is a hungarian "cukraszda " in Montreal. It is On Patricia street- chef is ZOLI.<BR/>They moved out from the St. Catherine 3 years ago.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9056376.post-1159904449125508372006-10-03T15:40:00.000-04:002006-10-03T15:40:00.000-04:00Hi Anonymous,Funny you should mention Dobos Torte,...Hi Anonymous,<BR/>Funny you should mention Dobos Torte, because I had Dobos, or in this case Dobosh (same pronunciation), on the brain after watching Lubitsch's "To Be or Not to Be" last night (one of the characters is a theatrical producer named Dobosh). As for Dobos Torte in Montreal: unfortunately the talent pool when it comes to Hungarian bakeries has really dried up in recent years. I can't think of a single place that would have a reputable one. But maybe some of our readers out there know of some hidden gem.aj kinikhttps://www.blogger.com/profile/06961379615390102275noreply@blogger.comtag:blogger.com,1999:blog-9056376.post-1159901528801484712006-10-03T14:52:00.000-04:002006-10-03T14:52:00.000-04:00Hi there!I was wondering if anyone knows of a good...Hi there!<BR/><BR/>I was wondering if anyone knows of a good Hungarian Bakery in Montreal that makes Dobos Torte. Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9056376.post-1154730974196589092006-08-04T18:36:00.000-04:002006-08-04T18:36:00.000-04:00Hi Manyi,Sorry to disappoint. I'd love a truly aut...Hi Manyi,<BR/>Sorry to disappoint. I'd love a truly authentic recipe. Some of our other Hungarian readers seemed to think our Paprikas recipe was pretty close to what they'd grown up with, but I'd love to see (and try) your version. Send it along and thanks for reading.aj kinikhttps://www.blogger.com/profile/06961379615390102275noreply@blogger.comtag:blogger.com,1999:blog-9056376.post-1154726934579931652006-08-04T17:28:00.000-04:002006-08-04T17:28:00.000-04:00looking at your chicken paprikas, I was dissappoin...looking at your chicken paprikas, I was dissappointed to see ingredients that are not used with the traditional dish, such as garlic, and tomato. I was born and raised in hungary and come from a family of excellent cooks, being one myself. If you are interested I will be happy to give you the right recipe.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9056376.post-1148099214008521672006-05-20T00:26:00.000-04:002006-05-20T00:26:00.000-04:00Excellent recipe for chicken paprikas, however as ...Excellent recipe for chicken paprikas, however as a Hungarian may I suggest a refinement that you may find helpful. Don't use bell peppers. Their only advantage is that that they are readily available. Their disadvantage is that they are very waxy, need to cook forever. Instead, use a thin walled pepper, such as an Italian pepper. the Hungarian variety, very similar to the Italian is sometimes available in farmer's markets under the name "gypsy pepper" or "Hungarian pepper".<BR/>On a related subject may I suggest that you can't actually serve chicken paprikas without galuska (sloval halusky). Here is a simple recipe for galuska:<BR/>3 cups of sifted general purpose flour<BR/>1 and 1/2 tsp of salt<BR/>3 eggs<BR/>2 tbs of oil or butter<BR/>Mis flour and salt in large mixing bowl. Make a well, add the eggs, and beat them with a wooden spoon. add as much water as necessary (maybe 1/2 cup) to hold the dough together. beat the mixture vigorously until he dough comes away from the sides of the bowl and starts to blister on the surface. Let the dough rest for 45 minutes at least. Bring a large pot of water to boill. Turn out the dough on a wet wooden board and slice it to pencil thick pieces of about 1/2 inch length. you may have to wet your knfe frequently to do this. Drop the pieces into the rapidly boiling water. The galuska is done a few seconds after it rises to the surface. Skim them off with a slotted spoon and drain them in a colander. Turn the galuska into a bowl, maybe with a little oil or butter and serve.<BR/>If you are well coordinated place part of the dough on the aforementioned wet breadboard, hold it next to the boiling pot of water, slightly slanted down toward the pot and rapidly cut the dough with the knife and with the same continuous sweep of the knife push it into the boiling water. This need to be done rapidly. takes some practice. You don't need to do this unless you want to impress someone with very rapid knife work.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9056376.post-1140670509264865212006-02-22T23:55:00.000-05:002006-02-22T23:55:00.000-05:00Thanks.Get back to us once you've cleared those hu...Thanks.<BR/>Get back to us once you've cleared those hurdles. I'm curious about that "mokhovetz" cookbook.aj kinikhttps://www.blogger.com/profile/06961379615390102275noreply@blogger.comtag:blogger.com,1999:blog-9056376.post-1140546095421875392006-02-21T13:21:00.000-05:002006-02-21T13:21:00.000-05:00No problem Chef, I'll consult her recipe that she ...No problem Chef, I'll consult her recipe that she left me but I'll have to decipher it as it's in Russian AND in her handwriting, 2 huge obstacles!<BR/>As all women of her generation, she was brought up with the "molokhovetz" cookbook; anytime I feel like comfort food, I'll peruse it and just reading it makes your cholesterol counts go up!<BR/>Great blogg by the way!<BR/>Anonymous in OttawaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9056376.post-1140242749846576282006-02-18T01:05:00.000-05:002006-02-18T01:05:00.000-05:00hi anonymous,Thanks for reading. Any tips from yo...hi anonymous,<BR/>Thanks for reading. Any tips from your mom? Like I said, I'm compiling. <BR/>I'm a big fan of the boiled potato with this kind of dish, but there's nothing like dumplings, and egg noodles (especially the Alsatian 7-egg variety we're hooked on these days) come a pretty close 2nd.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9056376.post-1140199813431121562006-02-17T13:10:00.000-05:002006-02-17T13:10:00.000-05:00aj, you're a man after my heart (stomach actually)...aj, you're a man after my heart (stomach actually) I've been meaning to do goulash and I'll try your recipe which is very close to my Mom's version (although she always served it with boiled potatos instead! hohum!)<BR/>On my honeymoon in Vienna (Austria) I couldn't resist dragging my new wife to this restaurant http://www.gulasch.at/ that serves a zillion versions of this dish. Lots of Japanese tourists though so I don't know how "authentic" the goulash is but it sure tasted good! (well, you're always hungry on a honeymoon!)<BR/>anonymous in OttawaAnonymousnoreply@blogger.com