The Adventure Continues.....

After a much needed vacation to Europe this fall I have returned full force to my second year in culinary school. My first months back have been to say the least a bit overwhelming. With little sleep I tried to muddle my way through assignments, classes and new teaching methods. First year did not prepare me for this adventure, but I am excited as always by the new learning opportunities. I have finished my co-op placement and reached the hours needed to graduate in Spring 2010 but remain working part time while continuing my studies. I have 10 weeks left of school and know that the time will go by as quickly as the past year and a half.

In September I have taken on the very exciting role of President of the Nova Scotia Association of Chefs and Cooks Jr. Branch. Then this past week I have also been appointed as Atlantic Junior rep on the National Board. The opportunities are extensive as I will represent Atlantic Canada at the National conference this June in Ontario. I will be a voice that highlights our regions culinary successes, what we have to offer through agriculture, fisheries, tourism and talent. This will allow me to help plan and attend events with great net working opportunities and getting other Jr. Chefs involved to help aid them in their Journey forward.

In November another opportunity arose to apply with the CCFCC for a South African Culinary Exchange and to go to South Africa on a World Hunger Tour in 2011. Sadly I did not get chosen for this position, however I did get chosen as first runner up should the Delegate from PEI be unable to attend.

In April I will be running my menu in the restaurant in school for two nights and the final 'Touch of Class' event also held at NSCC. If you would like to attend either of these events please give me a call and I will do my best to get you a table. I can almost taste the bitter sweet ending of all of this work. Ten more weeks......

Hungary???

Dartmouth’s Lake Banook is holding the 2009 ICF Canoe Sprint World Championships this week. It is the largest international sporting event ever held in Atlantic Canada. I have the opportunity to cater to a few of the teams that have come from around the globe. This is what has lead me to this blog installment.

http://www.canoe09.ca/

One of the teams I am participating in cooking for is team Hungary. I am among those believers that the simplest way to learn a nation is through its Cuisine.

For many Hungarians, lunch remains the main meal of the day. This is a lesson I will take through the week as we were refilling the buffet table endlessly at noon time. More is better.

Paprika is the spice of the week and we seasoned several dishes with this spicy vibrant colored powder. Hungary is a major producer of high-quality paprika, it ranges from very sweet with a deep bright red color to rather hot with a brownish orange color. The word paprika is the Hungarian word for "pepper". Paprika is a spice made from grinding dried red bell peppers into fine powder. What I learned is the spice should not be overwhelming or dominant in all dishes, yet it is a spice that is to enhance the flavor of the dish that is being prepared. This is a culinary evolution and has toned down over the culinary history of Hungary. Two dishes that I made for the evenings dinner were as followed;

Uborkasaláta (Cucumber Salad) consists of cucumbers, white onions, vinegar, sugar, salt, paprika, garlic and sour cream, lots of sour cream. It is not the most appealing looking of salads but refreshing and light. After a few dish changes and some garnish it was more appealing. Because cucumbers hold so much water it is best to salt the cucumber and allow the water to drain out into a colander at room temperature for several hours, having some sort of weight to press down assisting the cucumber to release the liquid.

The second dish I cooked using paprika was Csirkepaprikas (Chicken Paprikas) simple and delish!!!!
Simply... chicken cubed, chicken stock, paprika, onions, salt, vegetable oil/butter, garlic and sour cream. Saute onion and garlic in Veg oil or better yet butter, add chicken, salt and paprika let chicken cook through, add chicken stock let simmer thicken with sour cream. Served as a thick side dish, stew or on top of rice or pasta. I love it!

The most interesting dish we served was plain pasta with side dishes of powdered sugar, walnuts, strawberry jam and ground poppy seeds. Interesting combination! I am sure in the days to come I will be serving up more Hungary food perhaps some tasty goulash and more sweet treats!