Re: PING: Wayne

Wayne Boatwright said:

I made a great chicken paprikash with hungarian dumplings,

Hugarian dumplings? Recipe please!

🙂

On Sun 17 Apr 2005 07:17:29a, Dog3 wrote in rec.food.cooking:

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Wayne Boatwright <[email hidden]> shared this important
announcement in news:[email hidden]:

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On Sun 17 Apr 2005 12:00:46a, Dog3 wrote in rec.food.cooking:

Quoted message said:

I picked up a couple of friends and went to a play last night. Then
we went to Cafe Balaban for dinner. Dinner was good as usual. As an
appetizer I had their escargots bourguignonne. I tried their fire
roasted tomato soup which was excellent. I did not eat all of it. I
wanted to save room for more 😉 I had the baby spinach salad with
warm pancetta dressing. The main course was their 1/2 roast duckling
with this yummy raspberry glaze. Naturally I knew about 50 people in
the bar. The 3 of us mingled and had a really good time. My 2
friends got hammered and I drank club soda with lime all evening and
drove the other 2 home. Never have I seen 2 people put away so much
booze in one evening.

Michael

Sounds like a great evening, a wonderful dinner (everything sounds
delicious), and a really fun time! I love escargots, the approach to
the tomato soup sounds intriguing, and spinach salad with a warm
dressing is always a hit with me. One of most favorite entrees to
order out is roast duckling with a fruit glaze. I can do a really
good one at home, but I do *not* enjoy the process. Congratulations
for sticking with the club soda, as I know you enjoy a good drink as
much as I do. I only have a drink now on holidays.

The soup was 'different'. I'm going to order it again if it is still on
the menu and the tomato season is in high gear. I make an excellent duck
with several variations regarding the glaze. It *is* a lot of effort.
Besides, the duck craving is a good reason to dine out 😉 Not drinking
has put me into foreign territory when I go out. Experience tells me one
drink and I'm in La La Land. It's due to my meds.

Not drinking for me is due both to meds and and the reaction of quickly
elevating blood glucose levels.

Quoted message said:

Quoted message said:

We're sticking close to home this weekend. David caught the bug I had
and is getting over it quicker, but still feels under the weather. I
made a great chicken paprikash with hungarian dumplings, cucumber and
onions in sour cream and dill, fresh green beans in browned butter.
Friday night after work I made a marble cheesecake that became desert
for tonight (Sat). Not the healthiest of meals, but we'll shape up by
Monday. <g>

BAD Wayne. Spreading the bug to the other half. Shame on you 😉 I have
not made chicken paprikas in ages. I don't think I even have a recipe
for it any longer. I assume you use the Hungarian paprika. Can you
either post or send me the recipe? I can be found at dog30 at charter
dot net.

Michael

I need to retype the recipe, but will send it on to you as soon as I do,
probably later today.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Sun 17 Apr 2005 08:28:32a, sf wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

I made a great chicken paprikash with hungarian dumplings,

Hugarian dumplings? Recipe please!

🙂

They are very much like German spaetzle or Slovak halushky or Polish
halushki. I usually double the following recipe:

2 eggs, beaten
1 cup water
1 cup mashed potato, unseasoned
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon white pepper
1/8 teaspoon nutmeg (optional)

Mix dry ingredients, set aside. Combine beaten eggs and water. Using a
fork, beat in the mashed potato until mixture is smooth, then mix in the
flour mixture gradually until well incorporated. The consistency should be
like a very thick, sticky batter, but not at all runny. If necessary, add
water a teaspoon at a time to achieve the right consistency.

If you have a spaetzle maker, you can use this to drop the dumplings into a
large pot of simmering water. Otherwise, place the batter on a plate and
use a dinner knife to flick of tiny pieces the size of your little
fingertop into the water. Allow to cook for 5 minutes, stirring
occasionally to redistribute. Dumplings are done when puffed and light.
They will rise to the surface before being totally cooked, so that isn't
the best indicator. 5 minutes of cooking in the simmering liquid is fine.

Remove with a slotted spoon to a large bowl of cold water. When all are
cooked, drain well in a colander, then turn in a large bowl. Toss with 2-3
tablespoons melted butter to prevent sticking together.

For serving, rewarm, covered, in a microwave at 30% power, or set in a slow
(180 degree F) oven.

If serving plain as a side dish, you may wish to make some browned butter
and coarse breadcrumbs and toss with the dumplings. When serving with
paprikash or goulash, the gravy or sauce is perfect for spooning over the
dumplings. They also make a great addition to soup.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright said:

On Sun 17 Apr 2005 08:28:32a, sf wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

I made a great chicken paprikash with hungarian dumplings,

Hugarian dumplings? Recipe please!

🙂

They are very much like German spaetzle or Slovak halushky or Polish
halushki. I usually double the following recipe:

Thanks, Wayne1

On Sun 17 Apr 2005 06:42:18p, sf wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Sun 17 Apr 2005 08:28:32a, sf wrote in rec.food.cooking:

Quoted message said:

On 17 Apr 2005 09:27:00 +0200, Wayne Boatwright wrote:

> I made a great chicken paprikash with hungarian dumplings,

Hugarian dumplings? Recipe please!

🙂

They are very much like German spaetzle or Slovak halushky or Polish
halushki. I usually double the following recipe:

Thanks, Wayne1

My pleasure.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974