A Pinch of Paprika - SLIDEBLAST.COM
A Pinch of Paprika Cooking from Memory with Andrew Szava-Kovats
Copyright © 2015, Andrew Szava-Kovats Published by True Age Media Printed in the USA
True Age Media POB 9701, Lowell, MA 01852
www.TrueAgeMedia.com
1
Contents: Introduction
7
Soups: The Chicken & The Egg Bisque Egg Drop Soup Parsnip Bisque Watermelon Soup Corn & Potato Chowder with Lobster Creamy Fish Chowder Tomato Fish Chowder Asian Style Shrimp Soup Squash Soup Cabbage Soup Cauliflower Soup Kale-Kielbasa Soup Meatball Soup Bean Soup Lentil Soup Beef Soup Chicken Soup Vegetable Soup
12 14 16 18 20 22 24 26 28 30 32 34 36 38 40 42 44 46
Mains: Chicken Paprikas Chicken-Pepper Bake Lecho Virginia Ave. Chile Beefy Beef Stew Irish Stir Fry Bacon-Shrimp Lemon Shrimp with Pasta Lemony Lobster Scampi Lobster Fra Diavolo Lobster-meets-Potato Cabbage & Noodles (savory version) Cabbage & Noodles (sweet version) Cauliflower & Pasta 4
50 52 54 56 58 60 62 64 66 68 70 72 74 76
Squash Gnocchi with Asparagus Pasta Carbonara – Extreme Edition Chicken Tetrazzini Spicy-Sweet Calamari Asian Grilled Shrimp on Rice Grilled Shrimp on Couscous Goulyas Redux Jambalaya Braised Lamb & Vegetables Braised Bone Marrows Shrimp Risotto Fra Diavolo Potato-Egg Casserole Eggs with Tomato and Fried Pita Liver & Onions
78 80 82 84 86 88 90 92 94 96 98 100 102 104
Sides: Cucumber Salad Onion-Fennel Slaw Baked Cauliflower Paprikas Potato Paprikas Lentils Paprikas Cream Sauce Fried Garlic Bread Mushroom-Onion Sauce 5-Pepper Sauce
108 110 112 114 116 118 120 122 124
Techniques: Brining Flavored Rice Savory Couscous Steaming Lobster – Retrieving meat Deep-Frying: Panko or Bread crumbs Hungarian Dumplings & Spaetzle Roux Chicken Stock Vegetable Stock
128 129 129 130 132 133 134 135 137
About the author
140
Index
144 5
Chicken Paprikas
This is one of my earliest memories of Hungarian food. It may seem like a cliché, but it truly is eaten by most every Hungarian I've ever known, and there's a good reason for that: It's a Great Dish! It warms you when you're cold, it satisfies and fills your belly and heart... I can't imagine life without it. My version is not very traditional. As usual, I've taken my memories of what my mother made and twisted it into my own. I hope it pleases you, and gives you a new perspective on something you thought you knew.
50
Chicken Paprikas Ingredients (for two servings): 1 Large onion, chopped 4 carrots, peeled, sliced thick 2 chicken legs, separate drumsticks and thighs 1 tablespoon tomato paste 2 teaspoons Paprika ¼ teaspoon ground bay, or 1 bay Leaf ¼ cup Sherry or Marsala wine 2 cups chicken stock 2 tablespoons olive oil (or canola oil) salt & pepper to taste sour cream (to taste) Heat the olive oil in a large skillet or Dutch oven over medium high heat. Add ½ of the Paprika. Salt and pepper the chicken parts, add to pan, and cook until golden brown on both sides (3-5 minutes per side). Remove from pan. Add onions and carrots to pot, sauté until onion is translucent (5 minutes or so). Add wine, let boil for 2-3 minutes. Return chicken to pot, add broth, bay, and the rest of the Paprika, adjust salt and pepper to taste. Bring to boil, reduce heat to low, simmer for 45-50 min. Serve over noodles or potatoes with a dollop of Sour Cream on top. (Mix the Sour Cream into the sauce as you eat, to make it creamy and extra yummy!) Variation: Cook potato wedges in same pot with chicken (add approximately 15 minutes after chicken). This gives them a lot of flavor! Just be sure to check on them and pull them out before they fall apart. 51
Chicken-Pepper Bake
There's something very tasty and satisfying about peppers and chicken. Here's another combination of those flavors...
52
Chicken-Pepper Bake Ingredients (for two servings): 2 chicken breasts or legs (split drumsticks from thighs) 2 tablespoons olive oil 1 large onion, chopped 1 green pepper, chopped 1 yellow or red pepper, chopped ½ cup chicken stock ½ teaspoon Paprika ½ teaspoon basil 1/8 cup Marsala wine squirt of sriracha (or other hot pepper sauce) salt and pepper to taste Heat oven to 350° Heat the oil in a large oven-proof skillet or Dutch oven. Add the Paprika. Salt and pepper the chicken and add to the pan. Cook, turning over once, until golden brown (about 5 minutes per side). Remove from the pan, set aside. Add the onion, chopped pepper, salt and sauté for a few minutes, until onion is translucent and soft. Add the chicken stock, sriracha, and return the chicken to the pan. Cover and put in oven. Bake for 30 minutes covered and another 20 minutes uncovered.
53
Paprikas Potato
Here's another way to dress up potatoes. It's easy, and looks pretty. Try it on the side of chicken or fish.
114
Paprikas Potato Ingredients (for two servings): 2 potatoes 1 large onion, chopped 3 tablespoons olive oil ½ teaspoon Paprika salt and pepper to taste Microwave the potatoes until they are half-way done, still firm, but not hard (this will vary with your microwave; just cook for ½ the normal time for a baked potato). We don't want them completely cooked at this point, or they will disintegrate as we go further. Set aside to cool. Heat the oil in a large saute pan on medium heat, add the onions, Paprika, salt and pepper. Cook until onions are translucent and soft (about 5 minutes). Cut the potatoes into ½ – 1” cubes, and add to the pan. Stir frequently to prevent sticking and check the potatoes for softness. They should be fully cooked and soft in about 10 minutes or so. Variation: If you want to give this a traditional Hungarian touch, serve it with a dollop of sour cream on top.
115
Copyright © 2015, Andrew Szava-Kovats Published by True Age Media Printed in the USA
True Age Media POB 9701, Lowell, MA 01852
www.TrueAgeMedia.com
1
Contents: Introduction
7
Soups: The Chicken & The Egg Bisque Egg Drop Soup Parsnip Bisque Watermelon Soup Corn & Potato Chowder with Lobster Creamy Fish Chowder Tomato Fish Chowder Asian Style Shrimp Soup Squash Soup Cabbage Soup Cauliflower Soup Kale-Kielbasa Soup Meatball Soup Bean Soup Lentil Soup Beef Soup Chicken Soup Vegetable Soup
12 14 16 18 20 22 24 26 28 30 32 34 36 38 40 42 44 46
Mains: Chicken Paprikas Chicken-Pepper Bake Lecho Virginia Ave. Chile Beefy Beef Stew Irish Stir Fry Bacon-Shrimp Lemon Shrimp with Pasta Lemony Lobster Scampi Lobster Fra Diavolo Lobster-meets-Potato Cabbage & Noodles (savory version) Cabbage & Noodles (sweet version) Cauliflower & Pasta 4
50 52 54 56 58 60 62 64 66 68 70 72 74 76
Squash Gnocchi with Asparagus Pasta Carbonara – Extreme Edition Chicken Tetrazzini Spicy-Sweet Calamari Asian Grilled Shrimp on Rice Grilled Shrimp on Couscous Goulyas Redux Jambalaya Braised Lamb & Vegetables Braised Bone Marrows Shrimp Risotto Fra Diavolo Potato-Egg Casserole Eggs with Tomato and Fried Pita Liver & Onions
78 80 82 84 86 88 90 92 94 96 98 100 102 104
Sides: Cucumber Salad Onion-Fennel Slaw Baked Cauliflower Paprikas Potato Paprikas Lentils Paprikas Cream Sauce Fried Garlic Bread Mushroom-Onion Sauce 5-Pepper Sauce
108 110 112 114 116 118 120 122 124
Techniques: Brining Flavored Rice Savory Couscous Steaming Lobster – Retrieving meat Deep-Frying: Panko or Bread crumbs Hungarian Dumplings & Spaetzle Roux Chicken Stock Vegetable Stock
128 129 129 130 132 133 134 135 137
About the author
140
Index
144 5
Chicken Paprikas
This is one of my earliest memories of Hungarian food. It may seem like a cliché, but it truly is eaten by most every Hungarian I've ever known, and there's a good reason for that: It's a Great Dish! It warms you when you're cold, it satisfies and fills your belly and heart... I can't imagine life without it. My version is not very traditional. As usual, I've taken my memories of what my mother made and twisted it into my own. I hope it pleases you, and gives you a new perspective on something you thought you knew.
50
Chicken Paprikas Ingredients (for two servings): 1 Large onion, chopped 4 carrots, peeled, sliced thick 2 chicken legs, separate drumsticks and thighs 1 tablespoon tomato paste 2 teaspoons Paprika ¼ teaspoon ground bay, or 1 bay Leaf ¼ cup Sherry or Marsala wine 2 cups chicken stock 2 tablespoons olive oil (or canola oil) salt & pepper to taste sour cream (to taste) Heat the olive oil in a large skillet or Dutch oven over medium high heat. Add ½ of the Paprika. Salt and pepper the chicken parts, add to pan, and cook until golden brown on both sides (3-5 minutes per side). Remove from pan. Add onions and carrots to pot, sauté until onion is translucent (5 minutes or so). Add wine, let boil for 2-3 minutes. Return chicken to pot, add broth, bay, and the rest of the Paprika, adjust salt and pepper to taste. Bring to boil, reduce heat to low, simmer for 45-50 min. Serve over noodles or potatoes with a dollop of Sour Cream on top. (Mix the Sour Cream into the sauce as you eat, to make it creamy and extra yummy!) Variation: Cook potato wedges in same pot with chicken (add approximately 15 minutes after chicken). This gives them a lot of flavor! Just be sure to check on them and pull them out before they fall apart. 51
Chicken-Pepper Bake
There's something very tasty and satisfying about peppers and chicken. Here's another combination of those flavors...
52
Chicken-Pepper Bake Ingredients (for two servings): 2 chicken breasts or legs (split drumsticks from thighs) 2 tablespoons olive oil 1 large onion, chopped 1 green pepper, chopped 1 yellow or red pepper, chopped ½ cup chicken stock ½ teaspoon Paprika ½ teaspoon basil 1/8 cup Marsala wine squirt of sriracha (or other hot pepper sauce) salt and pepper to taste Heat oven to 350° Heat the oil in a large oven-proof skillet or Dutch oven. Add the Paprika. Salt and pepper the chicken and add to the pan. Cook, turning over once, until golden brown (about 5 minutes per side). Remove from the pan, set aside. Add the onion, chopped pepper, salt and sauté for a few minutes, until onion is translucent and soft. Add the chicken stock, sriracha, and return the chicken to the pan. Cover and put in oven. Bake for 30 minutes covered and another 20 minutes uncovered.
53
Paprikas Potato
Here's another way to dress up potatoes. It's easy, and looks pretty. Try it on the side of chicken or fish.
114
Paprikas Potato Ingredients (for two servings): 2 potatoes 1 large onion, chopped 3 tablespoons olive oil ½ teaspoon Paprika salt and pepper to taste Microwave the potatoes until they are half-way done, still firm, but not hard (this will vary with your microwave; just cook for ½ the normal time for a baked potato). We don't want them completely cooked at this point, or they will disintegrate as we go further. Set aside to cool. Heat the oil in a large saute pan on medium heat, add the onions, Paprika, salt and pepper. Cook until onions are translucent and soft (about 5 minutes). Cut the potatoes into ½ – 1” cubes, and add to the pan. Stir frequently to prevent sticking and check the potatoes for softness. They should be fully cooked and soft in about 10 minutes or so. Variation: If you want to give this a traditional Hungarian touch, serve it with a dollop of sour cream on top.
115
