Paprikas

I consider chicken paprikas, mashed potatoes, and cucumber salad to be the essential meal served by my mother-in-law.  This is certainly not the collective opinion of Hungarians, nor Transylvanians.  It is not even the consensus of the immediate family.  Perhaps it was the first meal she served me in her home.  For whatever reason these three dishes strike all the right notes for me when I think of my inherited family traditions.

Today's cooking lesson was hardly a delight.  The kids came home, hungry, from Leo's first trip to a movie.  It was Iza's third viewing of Bogyo es Baboca.  We were cooking the paprikas not for today's lunch, but mainly to squeeze in one more lesson before Katalin returns to Csikszereda on Monday.  We will eat it for tomorrow's lunch.  Long story short, I mostly observed this recipe without doing the work.

1 medium onion, diced
2 peppers (hopefully the thin, yellow ones) sliced into inch long narrow strips
2 carrots, grated

Place these into a pan and add oil.  Cover and let soften.

2 small tomatoes (or 1 medium), sliced

Add tomatoes, cover.

1 table spoon sweet paprika.
1 kilo chicken breast, cut into bite-sized chunks

Add these to pot and let cook in own juices.

Add water to pot to just cover chicken.  Let cook.

1 to 1 1/2 table spoons salt

Add salt.

Make a thickener:

Stir together one yolk, 1 table spoon flour (or more), and a bit of milk.  Add more milk until you have about a coffee-cup-filled amount.  Add a bit of the hot broth to the mixture and stir.  Keep adding a bit at a time.  Then pour the thickener through a strainer (to remove lumps) into the entire pot.  Bring the pot back to a boil and then you are finished.  (By the way, Katalin adds the egg white to the broth and lets it cook.  Why waste it?)

As I mentioned, I prefer this dish served with mashed potatoes.  It can also be served with tiny dumplings or store-bought pasta (like farfalle).  I also think that cucumber salad makes the perfect side dish.

Save room for cake.

Before the thickener is added:

Finished product:

Thanksgiving 2011

It is Thanksgiving in Budapest.

Or

How to Fry a Meatball.

1 kilogram ground pork
garlic, roughly half a head, crushed or finely minced
salt
pepper
2 - 3 thick slices of white bread
2 eggs
flour


Immerse the bread slices in a bowl of water.

Place meat, garlic, two eggs, about three x 3/4 full table spoons salt, and half the previous amount of black pepper in a bowl.

Squeeze the water out of the bread slices and add them to the bowl (remove any stubborn crusts that won't soften).

Use hands to thoroughly combine.

Test the mixture to determine if it needs more salt.  (I actually tasted it this time.  When we prepared the stuffed peppers, I basically put it in my mouth and swallowed in great fear and repulsion.  Really, is this a technique that home-cooks the world over practice with aplomb?)

Pour a little mound of flour on a plate.  Use about a table spoon of meat and plop it onto the flour.  Form the meat into a meatball, pounding it to make sure it won't fall apart in the oil.  Make as many as will fit into your frying pan.

Heat the oil on high and place the meatballs in the pan.  Lower the heat when it feels right.  It will take approximately 12 - 15 minutes total frying time.  You will need to turn the meatballs at least once, if not twice.  Turn the heat up and down as needed.  They should turn a golden brown color.

We changed the oil after the first batch.

This made about 28 meatballs.

These can be served warm, but most often are eaten room temperature or cold.

Tonight we will also make mashed potatoes and cucumber salad.  I have already brought home the dobos torta from the Ruszwurm cakehouse.

We have a playdate with a Swedish family living in our apartment building.  The mom and her three kids, ages 6, 3, and 1 1/2 will then join us as our Thanksgiving guests.  Even if they don't know it.

Becsiszelet, aka Wiener Schnitzel, aka Breaded Cutlets

Rinse a chicken breast and decide if it can be sliced lengthwise two or three times.  Most often you can cut it once for two slices.  Often there is a small bit that will end up being a third slice.

Then pound each slice into a thinner slice with a wooden mallet with a metal tip.  (There must be an official name for this tool.)

Pile the pounded poultry onto a plate. 

Repeat for each breast.  We are doing five today.

Then salt each breast slice, both sides.

Then pepper each breast slice, on one side only.

Dump some flour onto a plate.

Mix three eggs on a separate plate.

Turn over a breast several times in the flour, really push it in.

Then you will turn it over several times in the egg as well.

In the meantime, in other words before you douse the meat in the eggs but perhaps after you flour as  many pieces as will fit into your pan, heat oil in a frying pan.  The oil should be deep enough that your meat semi-floats on top.  

Let a bit of the egg mixture drip off and then place the meat into the pan.  The first batch cooked for about a total of 6 - 7 minutes.  The MIL turned them a few times, checking for golden brown color.  She says you should turn the meat two times.  Or perhaps three times.  You also have to adjust the heat as necessary.  So, for example, turn to high heat when you add the meat to the pan.  After two minutes--about the time you turn it for the first time, lower the heat to medium low. 

Her habit is to change the oil after using it twice. If the oil gets too bubbly, it is time to go.  You have to get rid of the oil and then be sure to dry the pan as water will cause popping and problems.

As one batch fries, prepare the next batch by turning each piece in the flour mixture.

Add more eggs to plate as needed.  Same with the flour plate.

We finished this batch at about 3:45.  Of course you can eat it fresh--the meat is warm and soft.  But the habit is that you make this meat ahead of time.  It can be served cold or at room temperature.  It is often prepared for holidays or parties because it can be made before the event.  I can almost guarantee that our freshly prepared becsiszelet will now rest on the counter until we are ready to eat around six-thirty this evening.

By they way, just for the record:  If I were narrating my own cooking, I would have included careful instructions about sanitizing the counter tops and utensils after handling the raw meat.  Not in this Budapest kitchen.  We roll with it.  Good old soap and water at the end.

Absurdity Rules

Peppers, Mother-in-law Style

Dice 1 medium onion.  (Don't leave any big pieces, which I did due to large amount of tears.)
Soften the onion in canola oil (enough to cover bottom of pan plus some).
Add a heaping-ish table spoon* of sweet paprika.
Add about 3/4 cup white rice (a small coffee cup to be precise).
Cook for a while.  Let cool for a while.

In a bowl mix 1 kilo ground pork, two eggs, 1 1/2 table spoon salt, 1 table spoon black pepper.  Add cooled onion mixture.  (We didn't add the entire mixture, leaving out a few heaping table spoons.  It is important that there is not too much rice as it makes the meat mixture hard.) Mix well with hands. Then mix some more when your mother-in-law scoffs at your effort.

Then, gird your loins, and take out a little spoon and taste the mixture. Add salt if needed.  She added more salt, about a half table spoon.

Stuff peppers.  (I am guessing we had twenty small peppers.) It is best to find the small peppers with thin skin, often a yellow color.  Cut off the tops and remove core and seeds.  As you stuff the peppers, push the meat inside.  Be sure to leave the outside of the pepper clean of meat mixture as it will muddy your sauce.

Place stuffed peppers in pot, preferably standing up with meat showing (but this will depend on the size of pot and the size/shape/number of peppers).

Cover with water.  Add more salt to water.  I've lost track---maybe a half table spoon again.

Bring to a boil and then simmer, covered. Cook at a good simmer for about an hour or until the rice is soft.  (Taste it to find out.)  The meat cooks first, so be sure to taste the rice.  (I think that is what she said.)

Then add tomato paste.  Gently stir in or pick up pan and swirl to mix.  She bought four little cans (140 grams each).  We put two in the big pot and one and a half in the little pot. (We don't have a large enough pot in this kitchen to hold all of the peppers.)

Then the tasting begins.  Add 2 table spoons sugar to large pot.  Taste.  Some more salt (half table spoon-ish).  Taste.  More sugar or salt as needed.

After it is finished, around 2:30, leave it on the cool stove until you eat dinner around 6:30.

This is served in deep plates, always with sour cream offered on the table.  You place one stuffed pepper on a plate and surround it with a ladle of the sauce.  Usually there are thick slices of fresh white bread as well.

This dish is always better the second day.  You can freeze it as well.

*table spoon = a table spoon not a tablespoon--more like a table soup spoon to be precise