Wednesday 23 July
You may have noticed that we've
been throwing sour cream in a lot of dishes.
That's because our housesitters left a container of sour cream in the
fridge, and who would waste good sour cream? (Yes, making a series of complicated dishes in order to use up a small amount of some ingredient is typical of our approach to cooking. It's not just thrifty, we've had terrific luck with the foods, too.)
Fortunately, a copy of Saveur that came while we were gone had
a recipe for true Hungarian (via the author's mother in law) Paprikás Csirke (chicken
paprikash) that would use up those final scrapings of sour cream.
The key is just as they say, to
make the sauce brick-red using only the paprika, in this case our faithful can
of "Pride of Szeged."
The legs and thighs were succulent and saucy, and after licking our fingers
thoroughly, we dashed off to a stunning Cincinnati Opera performance of "La
Calisto," where they also showed off their saucy legs and thighs. That's the second Cavalli opera we've seen this year, both prefaced by excellent meals; we'd happily hear (and eat) more.
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