Born in hungry, ILONA KLAR started her cooking experience at the age of nine from a natural country style cook, her mother.
Later, after attending numerous culinary schools, she polished her skills while traveling around the world. As Ilona continued to perfect her art she became a fine international gourmet chef and caterer. She has managed and owned several high end restaurants where her culinary taste and skills have been praised by the press, especially by the Houston Business Journal in her home town of Houston, Texas.
Currently, Ilona, "Bare Bottom Party Chef", owns her own catering company where she says, "I used to work in restaurants but now it's more fun to cater parties". Because she is always mobile for her clients, she's learned to make gourmet food simple and easy. Turn the pages of Ilona Klar's new gourmet cookbook, "The Bare Bottom International Party Chef," and find out how you too can make it easy with the bare essentials.
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The BARE BOTTOM INTERNATIONAL Party Chef
The bare-essentials you need to have an awesome party!
By ILONA KLAR
AuthorHouseCopyright © 2013 Ilona Klar
All rights reserved.
This is a typical Hungarian soup which can be made of Beef, Lamb, Pork w/paprika and other indigents.
A couple hundred years ago it came from the cattlemen; Hungarian cowboy-soup. They tended their herds cooking outside in the East part of Hungary, in a "bogracs", a portable heavy dish used over an open fire. "Bogracs gulyas" (cauldron stew).
There are different variations of the recipe. Tomatoes, fresh peppers, small cube of potatoes, carrots, parsnips are added to make the soup more like a full meal.
Please do not confuse this with other typically Hungarian similar recipes which have become known outside Hungary as "Goulash"
1) 2 lb lean rump or chuck roast of beef, cleaned, chopped ½ inch cubed
2) 1 medium yellow onion, diced fine
3) 3 banana, or 2 Hungarian wax chili peppers diced
4) 3 garlic glove minced
5) 1 white parsnip, 2 small carrots finely sliced
6) 1 large baking potato, small cubed
7) 3 Tbs olive oil, salt, black pepper, tsp marjoram
8) 1 Tbs red "paprika"
9) 8-9 cups of beef consume, or water
10) 2 tomatoes
11) 1 tsp caraway seeds (optional)
a) Sauté the onion with the chili peppers in oil on high heat. When it is light golden add carrots, parsnip,
b) 2-3 minute later add meat, keep stirring it on high heat. Add garlic, and seasonings.
c) Turn the heat to medium, add paprika, stir, and add consume.
d) When the meat is almost done, add the potatoes. Keep the heat low, the lid half covered until it is done.
This soup is very healthy and delicious, not expensive, actually we used to call it the poor mans soup.
1) 2 large baking potatoes 1 inch cubed
2) 1 celery stalk
3) 1 small whole yellow onion
4) 4 strings of Italian parsley green
5) 1 small fresh tomatoes
6) 2 slice of fresh bell peppers
7) 1 tsp of red paprika
8) 1 garlic glove, minced.
9) 2 Tbs oil and 1 Tbs flour for the thickening
10) 4-5 cups of chicken stock
a) In a soup pot pour the chicken stock (or water w/chicken cube) Add potatoes, celery, onion, parsley green, tomatoes, and bell peppers.
b) Turn the heat to high, when start boiling, turn it down to medium. About 20 minutes the potatoes should be tender.
c) In small sauce pan mix oil, fl our and on low heat until light browned.
d) Add garlic (make sure to not burn the garlic) and red paprika.
e) With a fast movement pour some of the soup over it, and mix it very well.
f) These whole mixtures add to the soup, and bring to boil. Ready to serve, with chopped parsley green, check for salt.
TOMATO SOUP (FROM FRESH TOMATOS)
This soup was my very first creation when I was age nine.
I wanted to please my mother and show her how great a student I was. There was no such a thing as "turn on the stove". No sir! Believe it or not I had to make the fire in a stone oven with wood chopped from the near by forest. Also I had to pick my tomatoes from the garden, that time I had no clue how healthy it was for everybody. I guess now that would be called "supper organic" tomatoes. Talking about a compass in my primitive kitchen, which probable has a very elegant natural "original" kitchen atmosphere in today's times.
1) 4lb of ripe red tomatoes
2) ½ medium yellow onion
3) 3 Tbs sugar (maybe more)
4) 2 Tbs olive oil
5) 1 Tbs fl our
6) 3 Cup of beef or chicken stock (or water with chicken or beef cube)
7) About 4 springs of cilantro leaves
8) Pasta can be added later on, when it is served.
a) In a large bowl or pan pour hot boiling water over the tomatoes, slightly move them around.
b) Let them stand for about 10-15 minutes.
c) Remove the skin and pure them in a mixer.
d) Put them in a pan and add oil; (prepare roux) mix with the fl our and on medium heat slightly brown it. Add the minced onion.
e) Pour the stock and tomato pure over, mix it very well, and add sugar, salt, cilantro leaves. Bring to slow boil. If you like, add some garlic powder ¼ tsp). It is ready in about 30 minutes.
This soup is extremely tasty, but in my early child year's I definitely turned my nose up to it. It meant poverty to me. Not lentil again! I thought I did not want to see it after harvesting it in the hot sun or rainy cold weather. Secretly I wished the rats would have eaten all the sacks. Not to mention the lack of "smoked shanks", or sausage in the soup. But, guess what? As I got on with age I really discovered how delicious and healthy to eat lentils is in any form. Today Lentils and Lentil soups dominate most of the high end restaurants menus.
1) 8oz of brown lentils
2) 3 garlic gloves
3) 5 bay leaves
4) ½ medium onion
5) 4 cups smoked hog shank stock
6) 5 strings of Italian parsley green
7) Salt, pepper for your taste, 1 tsp cumin
8) 1-2 Tbs oil, 1 Tbs fl our, 1 tsp paprika
9) 1 parsnip,1 carrot,1 fresh celery stalk, 1 chili pepper chopped
a) In a soup pan mix oil with parsnip, carrot, onion, celery, pepper until light brown. Add fl our. Turn the heat low and add the paprika.
b) Pour some stock over it in fast movements and mix it very well adding the rest of the stock and indigents, including the meat from the shanks.
c) Cook it on slow heat about 40 minutes until the lentils are tender.
d) Serve it with lots of cilantro.
e) It is very delicious, highly nutritious, a good source of protein and
f) great on a rainy cold day.
Very light soup without the cream. Great for any occasion!
I can't help remember an incident one evening. I was invited to do a special dinner party, and mushroom soup European style was on the menu. No cream in any form!
The party was a huge success however, the wife was so jealous because her husband couldn't get enough praising and eating. She went on a rampage and put a whole box of sour cream in the pot when she thought nobody was looking. Needless to say, she never let me come and entertain in her home again. It does happen sometime, but any occurrence like this can raise a chefs quality.
1) 2 cups of white mushrooms
2) 1 carrot
3) 1 Parsnip, all three items sliced
4) 1 garlic glove (whole)
5) ½ onion
6) 1 small tomato cut in half
7) 5 strings Italian parsley green chicken cube, or 5 cups of chicken stock
8) 1 slice of banana pepper
9) 5 cups of water with one
10) ½ tsp red paprika.
11) 1 Tbs fl our
12) 1 Tbs oil
a) A. Put all the in in a heavy big pot on medium heat.
b) B. Bring to boil, turn the heat low, about 45 minutes, until the vegetables are tender
c) C. In a small sauce pan mix fl our with oil and sauté until light brown.
d) D. Add paprika, but stir in with fast movements.
e) E. Dilute with the soup mix in the same pan.
f) F. Bring to boil 1-2 minute.
g) If you are making this for entertainment reasons, you can prepare it a head of the time, it is almost better when it is warmed up later. Serve it with chopped parsley green.
ILONA'S FAMOUS BLACK BEAN SOUP
1) pkg black beans
2) 3 small smoked pork knuckle or ½ lb Canadian bacon
3) 2 cellery stalk
4) 1 tbs cumin powder
5) 1 jalapeño pepper, seeded and cored
6) 1 chicken cube
7) 1 large onion chopped
8) 5-6 bay leaves
9) ½ bunch chopped cilantro
10) Salt, pepper to taste
a) Clean and rinse the beans, and pour hot boiling water over them, let it stand least 3-4 hours.
b) Separate pan, boil the pork knuckles 10 minutes, rinse them, because of salt
c) In a heavy pan pour 8 cups of hot water over the soaked beans, (if you use cold water the beans will rupture) than add all remaining indigents. d) Bring it to boil, then turn the heat down to low, cook it about one hour, until the beans are tender.
e) Take one cup beans out and pure it with a spoon, and return it to the soup, this will add some thickness to the soup.
f) You can serve it with fine chopped cilantro, scallions, and green peppers.
g) Soups set the tone of a meal, they awaken the appetite and give promise that there is a good creative chef in the kitchen.
h) Quick soups are served as an appetizer before the main course.
i) Hearty soups are a bit heavier and can be used as one dish itself.
FRESH GREEN PEA SOUP
1) 2 Cups of fresh green peas
2) 4-5 cups of chicken or beef stock
3) 1-½ Tbsp fl our
4) 1-½ Tbsp olive oil
5) ½ tsp salt
6) 2 Tbsp choped Italian parsly
7) ½ tsp red paprika for color.
a) Heat the oil
b) Add the peas, sprikle with and fl our in fast movements.
c) Add paprika and chicken stock
d) Bring it to boil, than turn the heat to low, until the peas are tender.
e) Season with salt and pepper, touch of sugar
f) Can be served with small pasta in the soup.
For variations you can use KOHLRABI and other young vegetables. Great summer soup. (kohlrabi is root vegetable full of vitamins)
TURKEY SOUP WITH TURKEY DUMPLINGS
1) 2 Turkey thighs, neck, wings, and all the giblets from the inside of the turkey
2) One large onion (in whole)
3) 2 Carrots
4) 2 Parsnips
5) 2 Cellery stalks with one slice of the cellery root
6) 4 garlic gloves
7) 1 tomato
8) ½ green bell peper
9) ½ bunch of Italian parsley
10) 1 Tbsp Marjoram ½ tsp thyme (if you can use fresh)
11) 9 cups of water
a) In a large stock pot boil the turkey peaces for about 15 minutes
b) Rinse them with warm water, and clean the pot
c) Put all the indigrents in the pot, only make sure you are using hot water. This gives you a clear soup free all the debris.
d) Let it slowly cook until the meat is very tender e) Strain it through a cheeze cloth
f) MAKE THE DUMPLINGS
g) Chop up some of the turkey meat and one Italian parsly green,
h) 1 egg, 1 scallion (just the green part) touch salt and ¼ tsp dry sage
i) 1 Tbs fl our, 2 Tbs fine bread grams or a little more
j) ¼ tsp baking soda (This will make the dumplings light and big)
k) Form little balls by hand. Bring the soup to boil and drop each dumpling into the soup. When they on the top of the soup they are done and ready to serve. Sprinkle parsley into each serving
l) This soup is used in Italian cooking as "polpetoni in brodo".
m) Very popular in high end restaurants. In it is a starter before the big meal.
SAVOY CABBAGE SOUP
If you are thinking of losing wait, or simply just stay healthy, this is a must soup in your menus. It is full of vitamins, not to mention how well it can prevent the cancer signs. The Eastern Europeans used it all the time in their kitchen. This looks wrinkled, to the Chinese Bok Choy, but not the same. The shape is round just like the regular green cabbage. It can be used in different dishes, stuffed, layered or more. It is important to wash it, so there is no sand between the leaves.
1) One whole head of Savoy cabbage
2) One medium chopped white onion
3) One cellery stalk
4) One fresh tomato,
5) ½ green bell pepper
6) 3-4 red new potatoes cubed
7) 3 garlic glove, 1Tbs dry marjoram ½ tsp caraway seed
8) 2 chiken cube, salt, peper to taste
9) 2 Tbs olive oil, 1 Tbs fl our, 1tsp red paprika (for the roux)
10) 8 Cup of water.
a) Chop up the cabbage about one inch pieces
b) In the stock pot heat up the olive oil, add fl our and
c) s brown it, add paprika, and after rapidly stirring, add water.
d) Put all the in into the pot.
e) Let it come to boil, and then turn it down to low. Should be ready in about 35-45 minute.
Some people serve this dish with a touch of sour cream. However, that is not a good idea for wait loss.
1) 1 Carrots, 1 parsnips, 1 medium kohlrabi, ¼ cup celery, ¼ cup cauliflower, 1 large potato, 1 slice of celery root, ½ cup green peas, 1 medium yellow onion diced, ¼ of green cabbage cut in inch length.
2) 2 tsp fresh Italian parsley
3) 1tsp páprika, SALT, Pepper, 1 banana Pepper, 2 tomados
4) 7 cup of beef or chicken stock, 2 ½ Tbs oil
a) Chop all the vegetables, cube the potatoes
b) Heat the oil and sauté the onion, and 2 minute later add all the vegetables and sauté until almost tender.
c) Sprinkle it with paprika
d) Add the stock, salt, pepper, parsley.
e) Cook it slowly, about 45 minutes
f) Very small pasta can be cooked into the soup before serving
"LOVERS" FRUIT CREAM SOUP
1) 2 cup extra dry champagne of your choice
2) 4 scoop of vanilla ice cream
3) ½ lemon juice
4) ¾ cup whipped cream
5) ¼ lb fresh raspberry or strawberry
6) One Tbs honey
a) Mix everything in your cuisine art except the champagne
b) Add the champagne, and chill it for 1-2 hours before serving, decorating with mint leaves. You can use different types of fruit if you like
COLD APPLE SOUP
1) 1lb green apples peeled and cut into one inch squares
2) 4 oz sugar
3) 4 oz whipping cream
4) 8 oz white wine
5) Salt, pepper, cinnamon, ½ lemon juice, (little of the lemon skin)
6) Pinch of glove
7) 1 Tbs flour
a) In a pot cover the apples with water, add salt, pepper, cinnamon, cloves, lemon with juice and skin, sugar.
b) Cook it slowly untill the apples are tender.
c) Mix the fl our with the cream and add to the soup.
d) Cool it in the fridge a couple of hours. This can be made a head of time.
e) When you serve this soup it nice to put 1 or 2 apple leaves under the serving bowl, and a touch of whipped cream on the top of the soup.
SOUR CHERRY SOUP
1) ¾ sour cherrys
2) 1 cup sugar
3) 1 cup whipped cream
4) Salt, pepper, 1-2 gloves, 1 Tsp cinnamon
5) 1 lemon with the juice, and skin
6) 2 cup good red wine
7) 1 Tbs flour.
a) Remove the seeds of the cherries, and put all the indigents in a pot, except the whipped cream.
b) Cook it until the cherries are soft.
c) Put it in a blender, and cook it for 10 more minutes.
d) Add the whipping cream and cool it in the fridge a couple hours before serving.
This soup is very traditional in Hungary, exspecialy when they are harvesting the grapes.
VICHYSSOISE (COLD SOUP)
Believe it or not this soup is a great summer party dish. Even on a party boat it can be served in cups and is very cooling. Perfect with champagne at any time.
1) 2-3 cups of leeks finely chopped (only the white parts)
2) 1 medium size white onion minced
3) 2 large potato thinly sliced
4) 2 Tbs butter
5) 2-3 cups of chicken broth
6) 1-1/2 cup milk
7) 1 cup cream
8) 1 Tbs fresh chopped Italian parsley, and chives, salt, pepper.
a) Sauté onions with the leeks in the butter until opaque Color.
b) add potatoes and chicken broth, and 10 minutes later the milk.
c) On medium heat cook slowly and pure it in a mixer add the cream and chill for a couple hours.
d) Season with salt and pepper and decorate with chives and parsley.
It can be served in glass or bowls not only looks good but it tastes delicious, praising the chefs talent.
When I was living in Hungary I remembered we had salads all year around with our meals. I know now how difficult that must have been to preserve them in summer to the cold winter, but my mother made sure we had all our vitamins from natural sources.
One of my all year around favorite was cabbage salad. Some people think maybe its just like "coleslaw," but its not even close.
I remember it from about forty years ago, but shockingly today its still the same, lettuce, cucumber, tomato, chopped peppers, shredded carrots have been used just like back then, except now with different dressings which we never heard of at that time. So there is no excuse today not to enjoy making exciting and tasty salad dishes.
It is wise to wash one by one every leaf under filtered running water if you have the chance. Not knowing what has been sprayed on them could be a problem. This applies to even all the pre-pakaged salads that say "prewashed" on it.
Excerpted from The BARE BOTTOM INTERNATIONAL Party Chef by ILONA KLAR. Copyright © 2013 Ilona Klar. Excerpted by permission of AuthorHouse.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Cold Soups.................... 18
Appetizers - Hors D'Oeuvres.................... 38
For Cooking Class Recipes By Chef Ilona Klar.................... 65
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