Text 6613, 102 rader
Skriven 2006-10-16 18:40:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Hungarian dishes
========================
 Hi, Jim,

 JW> For Glen: Dumplings can be light and fluffy. You need to separate the
 JW> eggs, whisk the yolks, work in the other ingredients, whip the whites
 JW> and fold them in quickly. The egg can trap a lot of air bubbles if
 JW> done right and it's the hot air expanding as the dumplings cook that
 JW> make them light.

 Well, yes, but that's not the way they do dumplings
 in Eastern Europe. They really are more like pasta
 lumps. I have made "dumplings" more like your
 description by dropping spoonfuls of biscuit dough
 on top of a bubbling stew and letting them steam-bake.

 JM> pot of chicken paprikas I made for a big group
 JM> Christmas luncheon. The older Hungarian ladies
 JM> were complaining about having to do this dish
 JM> every year for this party, so I volunteered to
 JM> try, and they all liked mine! I was so proud!

 JW> Now that's a real compliment!

 Ha! I bet they would have approved of almost any
 edible version if it meant they didn't have to
 wrestle with enough chicken to feed about thirty
 people! It took almost every pan I had, as I remember.
 But I did use their recipe and listened to their
 recommendations.

 GJ> I finally managed to taste a Hungarian Tokaji

 JM> I like Tokaji!

 JW> I haven't had the pleasure yet and can't here, but will seek it out
 JW> the next time i'm in edmonton or any other large centre.

 Good luck, it isn't widely available. From what
 Michael wrote, I may be very lucky to have a source,
 a Hungarian scientist who worked with my research
 group for a couple of 1-year stints with whom I
 became good friends. He comes to the US almost
 every year for scientific meetings or similar,
 and tries to get to Buffalo to greet his numerous
 friends here, and must bring a case of Tokaji
 Aszu so he can give a gift bottle to each friend.
 I keep myself useful to him, BTW, by proof-reading
 papers he publishes in English to ensure his use
 of English is correct, comprehensible and smooth
 in style. We do this via e-mail.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Paprikas Csirke (Chicken Paprikas)
 Categories: Chicken, Hungarian
      Yield: 4 Servings

  3 lb (1.5 kg) chicken parts, cut up
        1 T  oil (15 mL)
        2 ea onions, chopped
        1 T  paprika (15 mL) (or more)
        1 c  water (250 mL) (or less)
        1 ea salt, to taste
        1 ea green pepper, finely sliced
        1 ea tomato, chopped
      1/4 c  sour cream (40 mL)
        1 T  flour (15 mL) or so
        1 t  cream (5 mL)
        1 ea noodles, cooked

  I estimated the quantities above from the text on the recipe card
  given me by a Hungarian friend, written out first in Hungarian, then
  in English and finally in German. I'll give the text as written:

  Clean and chop a 1.5-kg chicken. Sautez 2 finely chopped onions. When
  they are light brown, add red paprika and a little water. Put the
  chicken into it, season with salt and add a finely sliced green
  pepper and tomato. Simmer with the lid on until the meat is tender,
  then evaporate the liquid. Mix 4 dl of sour cream with a bit of flour
  and a little water into a smooth paste and add to the chicken. Simmer
  until cooked. Add 1/2 dl of cream before serving, bring to the boil
  again and serve with noodles. (Recipe attributed to Mihaly Schmaus)

  Joan's notes: I asked one of my Hungarian friends about some details
  and she emphasized that "roasting" the paprika a few seconds in the
  hot oil before adding the water was important to develop the flavor,
  but as both of her daughters chimed in, "Don't burn the paprika...it
  smells awful!" I generally recommend that one stir the paprika with
  the hot oil and onions until the onions are evenly red, then add the
  water. I find this recipe convenient to set up, because it does not
  require pre-browning the chicken; also, because it is all
  moist-cooked, the chicken could be skinless to save on calories and
  fat without drying out. I often skip adding the sour cream and
  generally add dried noodles to the broth before serving to reduce the
  liquid while cooking the noodles in the same pot. Then, if I do use a
  little sour cream, I just stir it in (just a tablespoon or so) after
  the noodles are tender.

MMMMM
 Joan MacDiarmid
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