BOREL AN HIRST eel EEE ET AN BO fA TD Caraway seeds a common spice in Hungarian foods From page 22 when we tasted the soup, served with a floating poached quail egg. Both Jamb ragout and a lamb chop were part of the main course in a calorie-laden lunch. ‘There also were potato dumplings, pickled yellow peppers and large squares of apple strudel and cinnamon sauce. Gulyas is goulasa, the interna- tionally-known Hungarian dish, but it is more of a soup than a solid mass of meats and vegetables. Even George Lang, the owner of the prestigious Gundel restaurant in Budapest, says gulyas is the native dish that delivers important mes- sages throughout the world. “Adding a couple of tablespoons of Hungarian paprika to the meat as it is braised makes all the differ- ence,” reports Lang. “Without it, the gulyas would be just a mixture _of beef, carrots, potatoes and onions seasoned with salt and pep- per, He added that the paprika is what makes it Hungarian. Hungarian gulyas soup There seem to be almost as many recipes for this Hungarian classic as there are for North American meatloaf. The main thing is to be sure to use Hungarian sweet paprika. Spactzles (tiny dumplings) are often added to the soup. 1 medium onion, chopped 2 Tbsp. butter 2 Thsp. sweet Hungarian paprika 2 ths. beef stew meat, cut inte 1- inch cubes sult and pepper to taste 4 carrots, diced into t-inch cubes water, about I to 1-1/2 qts 4 potatoes, pared and diced into 1- inch cubes 1/2 tsp. or more caraway seeds Brown onion in butter, add paprika and stir, being careful not to darken the paprika, Add beef, salt and pepper and simmer until tender in its own juices. COLUMBUS FARM MARKET ‘TEDGEMONT VILLAGE. i Corner of Edgemont’ BIG. Guéens f We tesarve the Tight to lirnit quantiilos. Pricas in effoct Wed. June 14, to Tues. dune 20, 1995 Thyme Fer A Sal Cumin And Save. @. Tools and Techniques, Vancouver's most complete store for cooks, is having a side walk sale that is sure to spice up your kitchen! ‘Come down before June 30 because we know you'll be crushed if you miss any of the tasty savings on cookware, glassware, and specialty items. Tools and Techniques also offers gourmet cooking classes and demonstrations, Tools and Techniques tra. The Store For Cooks * 250° 16th Street - West Vancouver: Tel: (604) 925-1835 Store Hours: Mon-Thurs 9-6 + Fri 9-9» Sat 9-6 - Sun 12-5 983-9330 | 6€ The first lunch in Budapest was as edu- cational as it was fill- ing... Hungary is the place to keep your diet in the suitcase. 99 Add carrots and water and let simmer until carrots are partially cooked, Add cubed potaioes and contin- uc to cook until potatoes are done, about an hour. The amount of water varies. If spaetzles are to be dropped into the soup, more fiquid is need- ed, (Although it is called goulash, it is more of a soup). Kasey Wilson is a food, wine and travel writer, restaurant reviewer and British Columbia contributor to Pacific Northwest ‘The Beautiful Cookbook. Wednesday, June 14, 1995 - North Shore News - 23 TAYLORMOTIVE” ‘COLLISION CENTRE 1.C.B.C. - B.C.A.A, - A.R.A, APPROVED CENTRE COLLISION SPECIALISTS our FREE COURTESY CARSFOR COLLISION Yeap LIFETIME GUARANTEE * CONSULTATION & 174 PEMBERTON AVE. N.VAN. 985-7455 Buy 1 deep dish Apple Crumble at the regula price of $4.95 and receive a 2nd FREE. Leland eel andl a ee nT ne WY i ° GET iFREE | offers expires s June 21/95 Westiynn Bakery LYNN VALLEY CENTRE 985-1622 119S Lynn Valley Rd., North Van. We reserve the right to limit quantities. Dad will be impressed — ‘with the great cooking — resulis he'll get witle his Broil King. And he'll be even more impressed with the money you saved! ts * 3 Position * Hold the Heat * Easy to Clean Broil King » Assempies in nututes © Extra Sturdy, Wobblo-Free + Rust Resistant Paint Finish Broil Kime - * Great for Searing * Power When You Neod it Broil King * Full Coverage for Even Neat Distribution * Heavy Gauge Stainless * 5 Year Umited Warranty FRIOAY, sae vedere ses 9:00 + %00 PM SRV eGUnAY ST: 200 Pe