Hungary Sweet

Oh! I forgot to mention the bottle of sweet Hungarian paprika I also got during last week’s trip to Penzeys, which I used in goulash today:


Just beef, onions, potatoes, bay leaves, paprika and salt in this. Oh, and egg dumplings, which were sorry & misshapen, but looks aside everything turned out pretty yummy. Am determined to use the whole cumin next — maybe chili…

In other news, New Mexico red chile (or at least whatever’s used at the Santa Fe Café in Phinney Ridge) seems to taste almost exactly like 고추가루. Who knew?


Kitchen therapy

[Pasta Experiment, a.k.a. Kitchen Therapy]

As promised:

1 tin of sardines, packed in water, crumbled
2 oz capers
4 cloves minced garlic
chopped parsley
white truffle olive oil
salt & pepper to taste
3 servings of pasta (I used spaghetti)

Quick, and tasty, despite my ham-handed kitchen technique. I think I’d have preferred a wetter sauce, both to suspend the capers (which tended to fall to the bottom of the dish & are essential to the flavor, I think) and to help with the texture, which was a bit dry. So next time, a little more oil (though probably not all truffle), and maybe some grated parmesan or romano. Also, tinned sardines crumble really easily — originally I sauteed the garlic, sardines, parsley and capers at the beginning but I think I’d reserve half the sardines in larger pieces to garnish the pasta once served, to get a more solid fish texture into the dish.

So it wasn’t perfect, but! Everyone posts perfect recipes — I thought I’d post a work in progress. After all, it was yummy, and therapeutic! the best kind of dinner. :)

(also, thanks for all your kind comments, as always — love to you all.)

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