Helen M. Radics' cookbooks and cooking skills were featured by numerous media outlets worldwide. She has met and worked with chefs around the world, instructing many in the wonders of Hungary's mouth-watering culinary treasures.
IN THE MEDIA
My dream came true when I met my idol Chef Gordon Ramsay at the Chef's Challenge for Breast and Ovarian cancer in Toronto, at the Carlu. He was a very lovely, charming and sweet man. Everything I imagined him to be. I can't ever express how grateful I am to him for taking time out of his busy schedule.
We also met Chef Massimo who is a sweet and loving man, and Chef Rocco, being his charming self. It is wonderful that such famous chefs care enough to take time out of their hectic professional life to do a fundraiser for a cause so dear to my heart.
CTV, LIFE NETWORK & TIME MAGAZINE
Helen M. Radics' cookbooks and cooking skills were featured on CTV, Life Network and by Time Magazine numerous times. Time Magazine (Hungary) has also named her their Official Life Magazine Spokesperson for Walnut Roll during the 2010 Christmas season.
HUNGARIAN DISHES WILL DELIGHT
ARTICLE by Reporter John Fear (The Regional Record K-W)
Helen M. Radics of Waterloo has been cooking since she was a girl in her native Hungary. She credits that country's spicy dishes, rich stews and sauces, hearty soups and mesmerizing deserts for influencing her food tastes. And she credits her family for the zeal she shows in the kitchen.
Her father, she writes in the introduction to this simple but lovingly prepared cookbook, instilled in her the pleasure of achievement. His mother and her own mother are responsible for her love of cooking. And her husband and daughter, she adds, share her passion for food.
Her mother was "lovingly instructive, but extremely strict" about cooking. "I always had to be very careful of the way I chopped onion. It had to be as tiny as mini pearls and equal in size. I have perfected chopping onions and other vegetable early on.
Radics' book includes dozens of recipes for appetizers, soups, main dishes and side dishes, plus breads, biscuits and deserts, including two recipes for chocolate truffles.
The traditional Hungarian dishes are all here, but the author is quick to credit influences from other countries. She loves to cook with smoked red paprika, for example.
"It is not Hungarian, but adds a wonderful character to your dishes. Especially my cabbage rolls." H M Radics says she usually cooks with extra virgin olive oil and grape seed oil and finishes pasta and meat dishes with chipotle olive oil,
basil oil or truffle oil. "I like to use Greek extra virgin olive oil on
salads because of its crisp, clean fruity flavor." She notes that she prefers not to cook with lard, even though it's still used in many Hungarian households.
Two pages are devote to Hungarian wines. And the book has many color photographs.
Article by Liz Montero - The Record
When I think of Hungarian recipes, I inevitable think of the well-known Hungarian goulash, a stew-like dish made with pork and of course, with paprika, the national spice of Hungary.
But did you know there are many variations of goulash. In her first book, Radics, who lives in Waterloo, offers versions using chicken, mushroom, tripe and even pork feet. “Pork feet goulash is a special experience, the first time you enjoy it. It is messy, but wonderful to eat,’’ she writes.
The book is one of three in a series. The second, Treasured Hungarian Family Recipes 2, includes some of the same recipes found in the first book, as well as expanding the appetizer section and adding more recipes for truffles. In addition to more beef and pork recipes, it has recipes for dishes made with goat, duck thighs in apple sauce and breaded frog legs.
The third book focuses on baking, with recipes for desserts such as decadent cakes, pastries, breads and rolls. There are also decorating tips for Halloween, Christmas and Thanksgiving. The second and third books cost $30 each.