A Sour Cream Glut
- BerkshireTsarina Apr 16, 2012 02:04 PM
Somehow every time I went to the supermarket I "remembered" I needed sour cream.
So now I have three pint containers of the stuff---- what am I going to do with them?????
Any interesting ideas?
Along with a packet of Lipton onion soup mix and a big bag of Ruffles chips I could kill a pint in one sitting. I'm deeply ashamed of this.
Stroganoff would use some, make a bleu cheese or ranch salad dressing.
Some kind of veggie casserole, steamed broccoli or squash mixed with a big dollop of sour cream, a little cheese, an egg and bread crumbs to bind is good.
haha, perhaps the word "recipe" is misleading because we've never actually written it down and we don't measure anything. But I'll describe my method to you as best I can.
You can use a whole cut up chicken or just buy the parts you want to use--I usually end up using thighs because they're convenient and much more flavorful than breasts, good in a long-and-slow cooked dish like paprikas. Brown the pieces in a little fat and set aside. In the chicken fat that has rendered out (if there's not enough, add some butter, lard, or oil), sweat a few diced onions along with some dried thyme, celery seed, and a LOT of paprika. This is where it's hard--I don't know how much I really use. A few tablespoons full at least, basically enough so that the onions are caked with the stuff (and I mean caked, not coated! Seriously.). One of the flaws I see in a lot of internet recipes is that there's just NOT enough paprika. Also, you must use good quality paprika. Szego is a good brand, available at most well-stocked supermarkets. I use a mixture of sweet and hot.
After you've sweated the onions and spices in the fat until the onions are soft, add back in the chicken pieces and add enough chicken stock to cover. Also add a whole bunch of parsley, tied together with a string. Yes, a whole bunch. Simmer at a low temperature until the chicken is well done, remove the chicken to a plate, discard the bunch of parsley (if there are some bits floating in there, that's fine, you just don't want a whole bunch of limp parsley in there) and reduce the liquid until it is more viscous, like a thin gravy. (Sorry, I told you this is very approximate, but I'm sure you can handle it. :-P) Then whisk in a pint of sour cream and add back in the chicken.
Serve with rice, egg noodles, or spaetzle. And if you can, make it a day ahead. All stews are better the second day, but I find that this is particularly true of paprikas!
Baked goods like coffee cakes, muffins, pancakes, etc. use up a lot quickly, assuming you have the audience for it or don't mind pigging out yourself (lol):
Also fwiw, in my exerience, unopened sour cream keeps in decent quality for a scarily long time - I've used it a couple of months past the its date (not sure if it's a use-by or best-by thing.