Oh, it’s not a geography lesson, it’s just that they are sensitive of the fact that they live next to Austria (western Europe) and spent much of their history allied with “western” ideas. This is reflected too in the food. As with many countries peasant dishes were either riffed on or entirly lifted into court life and onto their banquet tables.

I hear you on the necks, backs, etc. One of my favorite things about living here is being able to go to the poultry market and see necks, backs, feet, organs displayed next to all of the usual parts sold. The entire animal is being sold by the kilo or in parts by the kilo; no waste. It makes cooking soups and stocks so much easier and cheaper! Though I can see things slowly changing. Many young Hungarians no longer eat the nose to tail dishes that their parents or grandparents not only survived on but cherished. From what peasant culture do you hail?

Thanks! I’d take your classes if I were closer, I bet we could even collaborate. I might be back in Portland in about a year or so. I look forward to reading your book as well! I hope to get more material on the blog soon. Of course here there’s a distinction of central versus eastern European. :) Good luck!

I wish you and your well-butchered cuts good luck in the coming months. I love lardo or as it’s known in Hungary szalonna and sos szalonna (shosh salonna).

Thank you so much for including the recipe for puff pastry! I was able to make this in Hungary where there is no puff pastry to be found, and certainly not the U-Bake variety from Grand Central.

This is such a sweet and touching story. Thank you!

I haven’t had an opportunity to try kocsonya yet, but there is a tongue aspic that i enjoyed as a cold cut.

Carolyn, you’ve done a wonderful job capturing Hungarian cuisine as preserved by grandmothers; especially, “If you don’t like something, you don’t have to eat it.” There’s never been anything that I haven’t eaten! It’s impossible to over-estimate the value of a good pantry.

Thanks for hosting Kim! I’m really happy that I could attend this week. Thanks to everyone else for the wonderful ideas and support!

I love your writing! Keep up the good work and don’t forget to stop and enjoy the things that you bake.

I really like the sound of this recipe. Thank you!

Doesn’t that make dulce de leche?

This is interesting news. Thanks for posting it!

Rhubarb Soda by Jon Clark on May 12, 2009 at 7:30 AM PDT

This was fantastic! I made a batch of strawberry rhubarb syrup for some “fizzy-lifting drinks” this weekend for a dinner! They were a nice touch.

This was great reading! I had the pleasure of being in the North Transylvanian village of Kalotaszentkiraly during the October holiday. Our visit just so happened to coincide with their rose hip harvest. The nenis had been cooking in teams and their jams were judged and the teams were awarded places and prizes. My host mother won 2nd place. The cultural center was bedecked in branches of rose hips and the evening was filled with dancing and drinking to celebrate the harvest.

Yeah, one of my private students told me about this. In the spring and summer families go outside their houses and do this for dinner around a fire; it’s the equivalent of a weenie-roast in the U.S. But the drippings are also put on bread that is toasted on the fire and rubbed with fresh garlic. This can also be expanded to include vegetables, such as peppers, and is the Hungarian version of kebabs. They do love their pork and paprika, but their love is a holy trinity that includes pálinka!

I’m craving the 1) herbs, the only one available has been parsley, but I saw chives for the first time today! and 2)fruit, I’ve had nothing but apples for the whole winter and I’m ready for the famous peaches, apricots, and plums of the Great Plain!

Yes, I posted the recipe for all to see. Without the potato it’s more like an elephant ear and is really good with homemade preserves like rose hip or apricot jams.

You’re welcome! And thanks for your advice. I’ve added a couple of recipes now. I’m looking forward to the conversation.

Really the decadent part is how much whipped cream is on the puree in the picture. The serving should not be that much, but as I whipped more than I needed I splurged.

Trust me, the sauerkraut soup is excellent. The art of soup making has been maintained in Europe, and more importantly it’s a part of almost every lunch and dinner. I’ve had some interesting conversations with the waiter, who is also a private student of mine, who also worked in Florida a couple of years ago. He didn’t understand why no one ate soup, ever, as he put it.

I laughed to myself because today’s lunch was served with frankfurter soup which is sauerkraut soup with frankfurter slices and some offal like pork heart and liver. It was delicious of course.