02nd Oct 2008
Withdrawal
After months of being very busy and not on the computer for long stretches at a time, it took me about four minutes to get hooked on surfing the web again. So, when my connection got all dodgy these past few days, I had some serious withdrawal issues. Luckily, they were assuaged by my knitting addiction…
I knitted up a bunch of dishcloths:
And a wonderful little aviator cap for a friend’s new grandson:
(The pattern for this cap is available free from designer Justine Turner’s website: click.
I also spent time making a really nice meal one evening. Of course, I ended up eating it by myself since the Spawn was working and the Spouse was out of town but it was still great. The recipe was an adaptation of a recipe for Chicken Paprikas in Gundel New Hungarian Cookbook (the book being direct from Gundel’s restaurant in Budapest via my mum). Here’s my adaptation:
Chicken Paprikas
2 T. vegetable oil
1 medium onion, sliced
2 cloves garlic, minced
2 teaspoons sweet Hungarian paprika
1 cup chicken broth
1.5 pounds boneless skinless chicken thighs
salt
hot Hungarian paprika
flour
water
sour cream
Heat oil in large saucepan. Saute onions until soft then add garlic. Cook for a minute then remove from heat. Add sweet paprika and stir until well blended. Add chicken broth, return to heat, and bring to a low boil. Add chicken thighs to pot, reduce heat, cover, and simmer for 20 minutes. Turn chicken pieces and simmer for an additional 20 minutes.
Season to taste with salt and hot paprika.
Increase heat to medium. Thicken sauce with slurry of flour and water. Cook for at least 5 minutes (unless you like the taste of raw flour) then reduce heat to low. Add as much sour cream as you’d like and continue to heat on low until sour cream is warmed through and well-blended into sauce.
Serve over broad egg noodles.
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