Saturday, July 13, 2019

Folklorama: Hungarian Goulash Soup and Szekely Gulyas

Hungarian Goulash Soup

In 1980 there were two Hungarian pavilions to greet you with a hearty Isten Hozta!                
They were within walking distance of each other, but the sponsors decided to not share a location.
We’ll never know why.


The Hungarian Kapisztran Folk Ensemble of Winnipeg not only set up the Pannonia Pavilion at 371 Burnell Street, but both their senior and junior groups performed folk dances during Folklorama week.

Visitors could hear folk songs and dance to live Hungarian music.
Displays of Hungarian costumes, embroidery and handicrafts were also there.

They also had a listing of the food they would serve, both the Hungarian name and the English translation:
Laci Pecseyne - a fast-fried seasoned pork
Toltott Paprika - stuffed green peppers in tomato sauce
Palacsinta - light crepes with a variety of fillings
Bogracs Gulyas - Hungarian Goulash
They also had kremes, vanilla cream-filled pastries, desserts and tortes ‘too numerous to mention’.
They shared the recipe for Gulyas Leves - Hungarian Goulash Soup.
I know… I would’ve liked one of the dessert recipes, too.

There were soft drinks, liquors, brandy and beer, as well as Hungarian wine.
In the brochure was a quote from an unnamed famous Hungarian:
There are two kinds of Hungarian wine - Good and Better!

The pavilion was in the Catholic church, St. Anthony, which began as a Hungarian church and is still serving the community.


The Budapest Pavilion was set up at 732 Ellice Avenue, and was sponsored by the Hungarian United Church.
It featured embroidery, fine lace knit-work, carvings, costumes and art objects.

A variety of folk songs and dances were presented by the Children’s Folk Dance Group.
The Hungarian dishes included Goulash, Lecso, Langos and Szekely Gulyas. 
There was a variety of soft drinks, including Malnaszorp (raspberry soda), which is a Hungarian speciality, as well as coffee.
No alcoholic beverages were served.
Maybe that’s why there were two Hungarian pavilions.

The location is now the home of the Ethiopian Medhanialem Orthodox Church, and is across the street from the Winnipeg Central Mosque.
Yes, Winnipeg has changed a bit over the years.


In the current Folklorama50 brochure we still have two Hungarian pavilions: the Hungary-Pannonia Pavilion and the Budapest-Hungaria Pavilion.
I’m glad they both have Hungary in their names.
We got confused by the Pannonia name, too.


Hints:

Szekely Gulyas (Transylvanian Goulash) may be cooked in a 350º F oven until tender.
Mix in the sour cream before serving.


                        Hungarian Goulash Soup 

Cut into small pieces
1 pound beef or pork

Dice finely
1 small onion

Place in a Dutch oven
2 Tablespoons lard
Over medium heat fry the diced onion.
Add 
the meat
1 Tablespoon paprika
1/4 Cup water
Simmer for 1 hour.

Dice
1 small onion
2 carrots
1 small kohlrabi (or 1 celery)
2 sprigs parsley
2 pounds potatoes

Add to the pot
the diced vegetables, except the potatoes
2 quarts water
Simmer for 1 hour.
Add the diced potatoes and simmer for 1/2 hour.


                        Szekely Gulyas  

Cut into small pieces the meat from
2 pounds pork shank
Save the bones.

Chop
1 small onion

Slice 
1 cabbage

Place in a Dutch oven
3 Tablespoons shortening
Over medium heat fry the chopped onion.
Add 
1 Tablespoon paprika
the meat and bones
1/4 Cup water
Cover and simmer for 1 hour.

In a large skillet melt
1 Tablespoon shortening
Add
1 pound sauerkraut
the sliced cabbage
1/4 Cup water
Cook until the cabbage is tender.
Add
1 Tablespoon flour
! Tablespoon salt
Add the cabbage mixture to the meat.
Before serving stir in
1 Cup sour cream

Wednesday, July 10, 2019

Folklorama: Codfish Cakes and Italian Cheese Cake

Codfish Cakes

Benvindos ao Pavilhão Português!

The Portuguese Association of Manitoba, Inc. set up the Portuguese Pavilion in another High School - Sisler High.  
High Schools are perfect for pavilions.  
The classrooms allow for different types of displays to be set up, and the gyms and lunch rooms can hold a crowd enjoying a meal while watching the show.


The Portuguese Pavilion had displays of hand embroidery and cultural collections.
There were junior and senior dancers providing the entertainment, while the guests feasted on galinba frita, octopus and other sea dishes and enjoyed glasses of Portuguese red or white wine, as well as Canadian spirits and beer.


Across town in the Fort Rouge Leisure Centre,everyone was told to Buon divertimento! (Have fun!) at the Roma Pavilion.
In the program the Italian Canadian League of Manitoba, Inc. said Put the calorie counting aside and sample some of our mouth-watering dishes such as lasagna, ravioli, spaghetti, pizza, or panini imbotiti while you sip on some of Italy’s finest wines.

In addition to the food, there was entertainment: singer-composer Silvia De Luca, Maria Loscerbo, folk dancers, accordionist Mike Conia and the Cianfione Brothers.
There were also local bands to provide dance music between shows.
Cultural displays depicted the lifestyles of various parts of Italy.
It was perfect for those families with young children who wanted to sample a European country, while eating mostly familiar food.
Spaghetti or pizza was a safe choice for the kiddies.


In the current Folklorama50 brochure, in addition to the Pavilion of Portugal, there's also the Casa do Minho Portuguese Pavilion.
Instead of Roma Pavilion - which might have led some people to think they were going to see gypsies and get their fortunes told - we now have a more simply titled Pavilion called Italian.
No confusion there.

There’s also the Pabellon de España - Spain Pavilion.
Nice and clear in its naming and sure to be another pleaser.


Hints:

The recipe for the codfish cakes said:
Soak the cod overnight, changing the water several times to draw off the salty taste.
Right. Thought it made more sense to do this during the daytime since you have to change the water.

Then again you could buy regular frozen cod.
This is the 21st century and we do have refrigeration and freezers.
Then you won’t have to soak out all the salt our ancestors had to use to keep the fish from going bad and stinking up the whole house.

The recipe also said:
Stop adding eggs when the mixture is very smooth and will hold its shape on the spoon.
Add 3 eggs and see if that does the job. If not, add another one or two.
You’re making fish balls, not an omelet.


The Italian cheese cake had a few extremely authentic ingredients in the recipe.
Instead of the baking powder and vanilla extract, the recipe called for a package each of levito Bertolini and vanigliata.
They included the baking powder and vanilla as an option.

If you'd like to make another cheese cake - or two - check these links for recipes.


                        Codfish Cakes 

Soak for 8 hours, changing the water several times to draw off the salty taste
1 pound salt cod
Then poach the cod in fresh water until it is tender.
Remove all bones and skin.
Put the cod through the medium blade of a meat grinder.

Boil and peel
2 large potatoes
Put through a food mill or ricer, and add to the cod purée.
Add
1 large onion, chopped fine
3 - 4 Tablespoons parsley, chopped
several dashes of Tabasco sauce
Add, one at a time (see hints)
3 or 4 eggs
Beat the mixture until it is smooth and light.

Form the mixture into balls with 2 dessert-sized spoons.
Drop into 3 inches of very hot oil.
Frying a few at a time, turn the cakes with a fork until they are a deep brown.
Drain on paper towels and serve hot.
They will keep for several days and can be re-heated.
Makes about 18 cakes.


                        Italian Cheese Cake 

Grease a pie plate

Dough

Place in a large bowl
2 eggs
1/3 Cup sugar
Beat together then add
2 ounces oil

Fold in
1 teaspoon baking powder
1 Cup flour
Knead and add more flour until the dough can be rolled.
Set aside a small portion of the dough.
Roll out the dough so that it is large enough to place in the pie plate and completely covers the edges.
Roll out the reserved small portion of dough and cut it into strips long enough to criss-cross the diameter of the pie plate.

Filling

Beat in a large bowl
3 eggs
6 ounces sugar
Gradually add
16 ounces ricotta cheese
Blend until creamy.
Stir in
1 teaspoon vanilla
Pour the filling into the dough covered pie plate.
Top the filling with the dough strips in a criss-cross pattern.
Bake at 325º F for 40 minutes, or until golden.