Text 3493, 101 rader
Skriven 2008-03-07 16:43:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: CHICKEN 830  80305
==========================
 Hi, Glen,

 JM> What sort of thing is an Apritada, anyway?

 GJ> Chicken (or pork) stewed in tomato, with capsicum.  See below, except
 GJ> I normally have fresh red capsicum (bell peppers) available.

 OK, similar in some ways to Chicken Paprikas, with
 potatoes instead of noodles (and no paprika). I
 don't remember hearing that term before.

 JM> cook, how were Tina's kitchen skills? You never mentioned
 JM> Tina's mother, so maybe she has assumed the family cooking
 JM> duties since her Mom died or left.

 GJ> Divorced, and hasn't been seen for 2 years.  Tina and her father share
 GJ> cooking duties for them and another brother and sister.  Tina has
 GJ> promised to cook for me here next weekend.

 Another victim of modern times... But at least she
 had a chance to start learning to cook. I was pretty
 hopeless when I left the family home, except that I
 had at least observed Mom cooking, so had some idea
 of techniques, like when they say handle the pie crust
 mix very sparingly, I knew what they meant. And I
 had baked bread under Mom's supervision, so I could
 handle that. But for normal cooking, I did a lot of
 experimenting the first year I moved from the dorms
 to an apartment, and ate some very odd results.

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
 BTW, I served the above recipe to a bunch of Hungarians
 at a Christmas luncheon, because the 3 Hungarian ladies
 who usually made this for our traditional (for my work
 group) party were sort of griping about always having
 to do it. I volunteered, and they agreed I got it right.
 Or maybe they were just glad for the help, which freed
 them to make other goodies. (This was sort of a pot-luck
 party, where most participants from our group brought
 something...in other years I had brought things like
 fresh-baked bread or vegetable casseroles or dessert
 things.) I don't think our prof, Dr. Bardos, actually
 contributed anything, though he might have paid for
 some things. He really liked this, though, and even
 after he retired and we lost our lab space, he insisted
 alumni of the group still in the area meet for a
 Christmas luncheon at a restaurant. And he expected
 our erstwhile secretary Ilona to set it up! Though
 by then she was working for another old Hungarian
 researcher.
___ Blue Wave/386 v2.30 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)