That night we were having tokany, a sour-cream-based stew made of slab bacon, flank steak, pork, veal, sausage, and spiced with caraway and paprika
rinsed and chopped 1 tablespoon hot Hungarian paprika
2 teaspoons cornstarch 8 ounces sour cream
Recommended items: Soup, udon noodles in ponzu, baby bluefin tuna dumplings, applewood-smoked chicken spring roll, grilled salmon with cilantro mashed potatoes, chicken paprikas
, New York steak frites, breast of duck with cranberry mashed potatoes.
You can also use Spanish paprikas as you would generic paprika, but expect more intense flavor.
Spanish paprikas are available at specialty markets and from Spanish Table (www.
Paprika is commonly used for its ruddy color rather than for its taste.
Today his menu still has paprikas
and gulyas (better known as paprikash and goulash) as well as stuffed cabbage, Wiener schnitzel and his well-known wooden platter of meats and vegetables for twosomes.
Hungarian cooks use a rich aromatic version in goulash, paprikas csirke (paprika chicken), and other traditional dishes.
In America, many people "don't understand the difference between real paprika that you can grow in the garden and the musty stuff that's sold in jars," says Rosalind Creasy, landscape designer and author of Cooking from the Garden.
Grow your own peppers from seed and you, too, can produce superior paprika.
In a medium bowl, combine lemon juice, olive oil, onion, paprikas, peppers and garlic seasoning.
To serve, place a chilled ball on 1 lettuce leaf, top with 1 carrot slice, sprinkle with paprika and accompany with horseradish.
To compensate for using less salt in recipes, increase amounts of fresh or dried herbs such as basil, bay leaves, chervil, chives, dill, parsley, marjoram, mint, oregano, rosemary, sage, sorrel, tarragon or thyme and use lemon juice, wine or paprika.