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Feb 20, 2011 03:18 PM

What's For Dinner? Part 74 [old]

Tell us what’s for dinner as we enter the final leg of the season. Are you surging toward spring with lighter and brighter dishes, or anticipating the next soup or stew to keep the chill at bay? Share your kitchen and inspiration with us.

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  1. I am making chicken paprikash from COTM -- probably to bring for lunches this week. The sauce is the most vibrant deep dark secretive red! Yay!

    As another batch for the week, I'm also making another round of a chickpea spinach curry with yogurt. I may not get to that one until tomorrow.

    Earlier today I made a new variation of blondies -- brown butter espresso blondies with butterscotch chips -- to bring to an event Monday night.

    The parikash looks delicious in its mysterious scarlet glory... I may (pull meat off the bones and?) set aside half to freeze, before adding sour cream to the sauce. I usually use George Lang's classic recipe so this is slightly different; I'm excited to try a new twist on a favorite, and paprikash is such great comfort food. I will probably serve with buttery egg noodles. Mmm.

    12 Replies
    1. re: twilight goddess

      I love paprikash - AND I just bought a package of chicken thighs this weekend. I do believe it'll be on the menu very soon! Enjoy, enjoy!

      1. re: LindaWhit

        Linda, I made mine with all thighs as usual ;-) Are you going to try the version in COTM? **ONE CUP** sour cream! decadent! George Lang's recipe calls for 2 Tbsp sour cream and one Tbsp heavy cream swirled in at the end. So this sauce should be quite different -- a cup as opposed to a couple of Tbsp of sour cream!

        1. re: twilight goddess

          Twilight, I made that one and I used Greek yogurt instead. Plus it serves 4 so is more reasonable than it sounds. But I'm not a paprikash gal normally so take with a grain of salt. It was super delicious, if decadent, and I'll be interested to see how it compares to your usual.

          1. re: twilight goddess

            I've never done the COTM thread. I used a recipe that I can't remember where I got it from - I'll have to search the Chicken Paprikash thread started by someone last autumn when I had first made a paprikash recipe. I recall making it again several weeks later with bone-in/skin-on thighs, and I loved it that way. Can't recall how much sour cream either recipe had, but it was definitely more than a couple of Tbsp! LOL

            1. re: LindaWhit

              Yay, a chicken paprikash resurgence! There were two recipes on the boat then, and one, I know for certain, was Christina Mason's (that's the one I used). I used bone-in and skin-on thighs to our, very great, satisfaction.

              Copied over from my files:
              -3 turkey legs (or 2 1/2-3lbs. bone-in, skin-on dark meat chicken)
              -salt and pepper
              -1 Tbsp. vegetable oil
              -1 Tbsp. butter
              -1/2 giant yellow onion, diced (about 1 c.)
              -2 bay leaves
              -1 green bell pepper, seeded and diced (or Hungarian, if available)
              -3-4 cloves garlic, minced (about 1 1/2 tsp.)
              -1 1/2 Tbsp. tomato paste
              -4 c. chicken broth (low-sodium)
              -5 Tbsp. sweet paprika
              -1/2 tsp. of hot pepper flake or hot paprika
              -pinch of tarragon or marjoram
              -1 c. sour cream (full-fat highly preferred)
              -2 Tbsp. half-and-half or cream
              -1 Tbsp. flour

              Season poultry with s&p and brown on all sides in hot fat in an enameled casserole. Remove to a dish.

              Add onion to drippings and saute until almost translucent. Add chopped pepper and bay leaves and cook a few minutes more. Stir in the garlic and tomato paste and cook until they begin to color. Lower the heat and add the paprika, stirring to avoid burning.

              Deglaze the pot with chicken broth. Return turkey/chicken and its juices to the pot. If necessary, add more water or broth to almost submerge the pieces. Add the hot pepper and tarragon, bring to a simmer, then cover.

              Simmer 1hr. 10 min. or until meat is tender. Remove poultry from pot and let cool, then skin, debone, and shred into bite-sized pieces. While you are preparing the poultry, raise the heat to reduce the sauce by about half. Skim off as much fat pooling along the perimeter as possible. Then add the half-and-half and lower to a simmer.

              With a fork, mix the flour into the sour cream. Temper the sour cream with a few tablespoons of hot sauce before slowly stirring into the pot. Keep at a bare simmer and stir until thickened.

              Add the poultry to pot. Heat through, check seasoning, and serve over egg noodles. If the sauce seems a little dull, you can perk it up with a squeeze of fresh lemon juice. This tastes best if you give it a few hours for the flavors to meld!

              *This was an excellent recipe. I made it several times, and still crave it.

        2. re: twilight goddess

          I am actually "reading" COTM and considered that making chicken paprikash this week, but we are having Szkely goulash (which is a pork, smoked sausage and sauerkraut stew with caraway seeds and hungarian paprika, and that seemed too similar to the paprikash. So I will be making chicken with 40 cloves of garlic ( which I have never made before) tomorrow.

          1. re: sunflwrsdh

            Hokey SMOKES y'all are barking up my tree with this eastern euro comfort food! Now you've given me paprikash fever!

          2. re: twilight goddess

            Here is George Lang's recipe. For anyone interested in Hungarian food, Lang's compilation of Hungarian recipes, Cuisine of Hungary, is fantastic (and considered the go-to book on Hungarian food, it seems). When I checked this book out of the library last year, I enjoyed paging through it, intrigued by both the recipes and the history/culture of Hungary. He also wrote a memoir, Nobody Knows the Truffles I've Seen, which looks interesting -- he survived WWII as a Hungarian Jew, and he's quite a Renaissance guy -- violinist, chef, raconteur.

            Paprikas Csirke
            (Paprika Chicken)

            2 medium-sized onions, peeled and minced
            2 tablespoons lard
            1 plump chicken, about 3 pounds, disjointed, washed and dried **I use all bone-in skin-on thighs
            1 large ripe tomato, peeled and cut into pieces
            1 heaping tablespoon "Noble Rose" paprika (don't know what that is; can't find it in the index)
            1 teaspoon salt
            1 green pepper, sliced
            2 tablespoons sour cream
            1 tablespoon flour
            2 tablespoons heavy cream
            Egg Dumplings (he has a recipe for these if you'd like for me to paraphrase that as well)

            Cook onions in lard in a 4 or 5 quart Dutch oven over low heat until almost pasty but not browned, about 5 minutes.

            Add chicken and tomato, cover, and cook for 10 minutes.

            Stir in paprika, 1/2 cup water, and salt and cook, covered, on very low heat, for half an hour. Toward the end, remove the lid to let the liquid evaporate, then cook the chicken in it's own fat and juices making sure that it doesn't burn. You might have to add a few more tablespoons of water.

            Remove the chicken from the pot and set it aside. Mix together the sour cream, flour, and 1 teaspoon of cold water and stir it into the sauce in the pan until it's very smooth. Add green pepper and reserved chicken and adjust for salt. Cover pot and cook over very low heat until done.

            Just before serving, whip in the heavy cream. Serve with egg dumplings.

            Lang has a note for this recipe: "The combination of sour cream and heavy cream is the almost forgotten, but ideal way to prepare this dish. Today, more often than not, the heavy cream is omitted. In Hungary, the lily is gilded by spreading several tablespoons of additional sour cream on top of the chicken in the serving platter."

            1. re: twilight goddess

              ahhhh... you are bringing the Paprikas season back!!

              1. re: twilight goddess

                That Lang book on Hungarian food is just the best, so interesting to read and cook from.

              2. re: twilight goddess

                That sounds delicious! Love me some good paprikash.

                1. re: linguafood

                  For those who haven't seen the Paprikash thread:


                  Here's the one I made that kind of started everyone off:

              3. May as well reply to this one too! Pork braised with pears and apples, served with celery root-potato mash and an arugula salad with pears and almonds. Dessert is a gluten-free almond cake with orange zest and dried nectarines.

                Pork Braised with Apples and Pears

                1 lbs pork shoulder, cut into 1" cubes
                2 slices pancetta, chopped
                1/2 shallot roughly chopped;
                1/2 shallot thinly sliced
                2 garlic cloves
                1 sprig rosemary
                2 sprigs thyme
                1/2 green apple, chopped
                1/2 pear, chopped (using d'anjou)
                1/2 cup apple juice or cider
                1/2 cup chicken broth
                2 tbsp white wine

                Brown pancetta in a dutch oven; remove when done. Add garlic and chopped shallots; cook 2 min. Add pork and brown on all sides, about 5 min. Add white wine and scrape up bottom of pan. Add the apple juice, broth, rosemary, thyme, apples and pears. Bring to a boil; reduce heat and simmer for about 2 hours. When pork is done, fry up thinly sliced shallots. Serve with fried shallots and crisped pancetta on top.

                1 Reply
                1. re: kws123

                  Yum! Putting this one on the list now. You guys are all making winter sound so delicious!

                2. Well there's another storm brewing here in the Toronto area and with potentially another 10cm of snow on the way we decided to go with a hearty, stick-to-your ribs dinner.

                  From the COTM it's the Steak au Poivre along w crash hot potatoes, roasted wild mushrooms w a blue cheese breadcrumb crumble on top and, a chard dish w home-made quick pickled onions from the COTM as well. We'll see how it all turns out. In the meantime, the Petite Syrah is flowing to keep us warm!

                  3 Replies
                  1. re: Breadcrumbs

                    Your whole menu sounds fantastic, BC, but especially those mushrooms!

                      1. re: free sample addict aka Tracy L

                        Hi Tracy,

                        Crash hot potatoes are wonderful, our new favourite way to prepare potatoes in fact. Jill Dupleix originally released the recipe and the Pioneer Women added to its fame. I’ve included links to both sites since PW has great play-by-play photos:

                        Jill Dupleix:


                        Pioneer Woman:



                    1. I was out townhouse-hunting with my realtor for most of the day, so I made do with some leftovers (which I desperately needed to get OUT of the bottom of the fridge!). Leftover beef tenderloin, roasted potatoes, and peas did the trick for a quick dinner.

                      Fingers crossed that the really nice townhouse works out for me!

                      10 Replies
                      1. re: LindaWhit

                        Here's hopin'! Maine shrimp 4.99 / lb @ WF today. Sauteed sliced garlic, red pepper flakes, some sea salt, added the shrimp, finished with a splash of fresh lemon juice. Served over baby spinach, dressed with a little evoo and pear vinegar. Crusty bread on the side. Yum!

                        1. re: CookieLee

                          Yum on the dinner - and GREAT price on the shrimp!

                        2. re: LindaWhit

                          I have my fingers crossed for you too LW!

                          1. re: LindaWhit

                            crossing fingers for your townhouse!

                            1. re: LindaWhit

                              I love moving, and can't (yet) have hope of moving to a place I own. Fingers crossed for you! Beef steadies the spirit, I think. Good luck.

                              1. re: onceadaylily

                                And I hate moving (I've been in this apartment for 15-1/2 years so I've accumulated a lot of "stuff"!) so when I move, I want it to be the RIGHT move - 'cause I don't want to do it again until I'm moved into an old folks home! OR I win the lottery and I move to Hawaii and PAY someone to move me. :-)

                                1. re: LindaWhit

                                  Here's hoping that the nicer townhouse works out for you Linda. I hate moving also, downsized to a Condo years ago and it was a pain in the neck. And remember me for a room mate when you win the Lotto and move to Hawaii. ;)

                                  1. re: LindaWhit

                                    Trust me, I know I am in the minority when it comes to moving. And it always seems easier to give things away than to actually pack them. And then you have unpackers regret. "Would it have been so difficult to move that lamp? I liked that lamp!) I had to restrain myself from going to the Salvation Army to buy back some of my stuff.

                                    Good luck on the townhouse! And the lottery!

                                2. re: LindaWhit

                                  everything that can be crossed, is crossed!

                                3. Pork ribs. Been braising in the oven for hours now, with a simple salt and pepper and maras pepper. Gonna cut em up and give them a little barbeque sauce love before tossing them back into the oven uncovered to get a little crispy.
                                  Headed out to the Mexican ice cream creamery to get some dessert. Have chocolate cake too and there may be marshmello sauce involved.
                                  Red wine will be our vegetable this evening. Oh no, more butter lettuce and fennelsalad to cut the fat

                                  4 Replies
                                  1. re: rabaja

                                    Is white wine a vegetable? Akin to cauliflower, maybe?

                                    Off to look up maras pepper.

                                    ETA: Damn girl, kudos for using an ingrediant that google wanted to correct my spelling on (and was WRONG to do so). Wine well deserved on your end.


                                    1. re: onceadaylily

                                      friend of mine introduced me to maras (also known as marash) pepper on her spicy mac-n-cheese - smokey deeelite.

                                      1. re: mariacarmen

                                        I'm going to have to poke around for this, but I'm pretty certain I haven't seen it in my usual markets.

                                        1. re: onceadaylily

                                          It's not been easy to find for me either, so I was especially happy to see it at The Spanish Table in Berkeley. They do mail order!
                                          I love it, it has a nice subtle smoky heat, and it's very moist.
                                          Got a little container for around $3.
                                          It's $32.99/lb -I just checked. You get a lot in one to two ounces though.