From the best of both worlds: When Traditional Hungarian Cuisine merges with Multicultural Canadian Home Cooking. Recipes from the best of Hungarian and Canadian home cooking adapted to North American food sources - we have gone metric in Canada, but we won’t let go of our measuring cup
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FATTY BREAD - ZSÍROS KENYÉR
If you are North American, don’t read any further. Because if that’s the case you simply cannot relate to a good slice of zsíros kenyér. You have to be Hungarian or at least Hungarian descent to appreciate the true magnitude of this meal. I have been looking at a tub of good homemade lard, from my last excursion into töpörtyű making, and waiting for an opportunity to have me a slice of zsíros kenyér. I haven’t had the time or the inclination of late to make one of my homey breads, so when Joe, my youngest daughter’s Italian father in-law brought us two wonderful loaves of Pao de Casa bread from the Westview Bakery in North Vancouver I thought the time has finally arrived. Judging by the name, this has to be a Spanish homey bread of sorts. Jim and I each had a slice from it last night after we got home from the ballet, and then this morning I thought I finally can have my zsíros kenyér from a slice of bread Joe brought for us. Being European, Joe knows the importance of good bread. So I had me a good slice. Had it been a vacsora or a tízórai, I would have had it with a dill pickle. I could never have it with raw onion, except maybe with a couple of green onions. That is because we didn’t eat it with raw onions in Budapest. So there you have it, this is the zsíros kenyér and every Hungarian should be well acquainted with it.
good rustic bread
• Spread a hunky slice of rustic bread with homemade lard. Do not attempt this feat with store bought lard.
• Sprinkle it with salt and authentic Hungarian paprika.
It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.