tag:blogger.com,1999:blog-929678509874574198.post7493253491498993997..comments2023-10-04T00:21:21.418-07:00Comments on Paprika: Gizzard PaprikashRosannahttp://www.blogger.com/profile/03031857072541508916noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-929678509874574198.post-74420295861483146082016-09-25T12:08:44.034-07:002016-09-25T12:08:44.034-07:00I have been cooking Hungarian dishes all my life. ...I have been cooking Hungarian dishes all my life. My step father was Hungarian and used to make a lot of dishes for us as we grew up. Some I liked and others I couldn't eat at all. One dish I was very particular about was a Lecso he used to make out of <br /><br />chicken hearts <br />onions <br />garlic<br />peppers <br />paprika<br />chicken stock or water or canned tomatoes.<br />Poured over basic flour dumplings, salt and pepper to taste.<br /><br />Sometimes a few other things, but that was the basic ingredients. <br />He would coat the hearts in flour then fry them in fat or butter (whatever we had at the time) Then add the onions, peppers and garlic, fry at a medium heat until soft. Then add the stock or water or canned tomatoes for moisture and add a lot of paprika 1/4 cup/ish. Bring to boil and let simmer down until thickened and pour it over the dumplings.<br /><br />Dumplings were simply flour and water mixed until doughy consistency then scooped into a teaspoon and dropped into boiling water until they floated, about 5 or 10 minutes. You could add spices into the dumplings if desired or use some other type of starchy food such as potatoes or rice or noodles.<br /><br />I very much enjoy this quick easy dish and make it in a variety of different ways. Back when I was a child in the 70's we never had a lot of money so it was very affordable and healthy dish to make. It is still very affordable even today.<br />RCShttps://www.blogger.com/profile/16293527360366042045noreply@blogger.comtag:blogger.com,1999:blog-929678509874574198.post-9313167631020011242013-04-06T09:35:29.673-07:002013-04-06T09:35:29.673-07:00I'm in Budapest right now trying this out. Loo...I'm in Budapest right now trying this out. Looking good!foleydoghttps://www.blogger.com/profile/11587826445262688620noreply@blogger.comtag:blogger.com,1999:blog-929678509874574198.post-63274296421541902352011-08-20T21:33:05.253-07:002011-08-20T21:33:05.253-07:00Hello!
I don't have a Twitter account and cou...Hello!<br /><br />I don't have a Twitter account and couldn't find an e-mail address for you, so I hope this reaches you!<br /><br />I recently used your apple pie recipe from "The Lost Art of Real Cooking" and it came out wonderful! So, thanks for a great recipe! (And a great book!)<br /><br />You can see the results here:<br />http://buttonsandbuttercream.blogspot.com/2011/08/grandmas-apples-pie.html<br /><br />Thanks again!<br />-SaraButtons and Buttercreamhttps://www.blogger.com/profile/03641214340032973405noreply@blogger.comtag:blogger.com,1999:blog-929678509874574198.post-90295210110745184452011-04-21T18:29:53.020-07:002011-04-21T18:29:53.020-07:00@Lorie -- No, I'm not Hungarian! I spent six m...@Lorie -- No, I'm not Hungarian! I spent six months studying math in Budapest a few years ago and became pretty enamored with Hungarian cuisine.<br /><br />I've found good Hungarian paprika in bulk at the co-op near me, but you could also order it from <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeyspaprika.html" rel="nofollow">Penzeys</a>.Rosannahttps://www.blogger.com/profile/03031857072541508916noreply@blogger.comtag:blogger.com,1999:blog-929678509874574198.post-50232707731782349862011-04-20T09:24:21.169-07:002011-04-20T09:24:21.169-07:00Are you Hungarian? I've been looking for some...Are you Hungarian? I've been looking for some traditional recipes and also somewhere to buy paprika like they would use in Hungary, not this crap in the can.... any tips? Thanks!Loriehttps://www.blogger.com/profile/10946589820880880404noreply@blogger.comtag:blogger.com,1999:blog-929678509874574198.post-7047302758466907392011-04-09T21:34:41.062-07:002011-04-09T21:34:41.062-07:00Just received your book in the mail today and have...Just received your book in the mail today and have already read 1/2 way through...I love it!!! Your blog was listed in the back so I looked it up and of all things to be posted was a recipe for gizzards and hearts. We live on a farm and process our own birds a couple times a year so I have a bag of gizzards and one of hearts in the freezer (next to the chicken feet) from this past fall. I just came across them the other day and was wondering how I should cook them. I've fried the gizzards before but have only used the hearts in a cornbread dressing recipe of my mom's. My husband loves gizzards but I haven't quite developed a taste for them--I'm thinking it's the way I'm cooking them--they're too tough and chewy. Anyway, I'm anxious to try your recipe.Anonymoushttps://www.blogger.com/profile/14682789642569022625noreply@blogger.comtag:blogger.com,1999:blog-929678509874574198.post-53769434806801049402011-04-09T21:29:14.290-07:002011-04-09T21:29:14.290-07:00This comment has been removed by the author.Anonymoushttps://www.blogger.com/profile/14682789642569022625noreply@blogger.comtag:blogger.com,1999:blog-929678509874574198.post-37500308875473066212011-03-21T06:54:02.488-07:002011-03-21T06:54:02.488-07:00OH! Thank you, I was wondering how to make stock f...OH! Thank you, I was wondering how to make stock from the feet. Last time I tried it didn't seem to add any body to the broth-- I suppose it's because I didn't peel them? <br /><br />We ate hearts, livers, and gizzards tonight. Here in Japan they are especially popular with females at the izakaya.Annahttps://www.blogger.com/profile/12039592869444856117noreply@blogger.comtag:blogger.com,1999:blog-929678509874574198.post-43123416635609750072011-03-11T06:09:39.202-08:002011-03-11T06:09:39.202-08:00That looks absolutely lush. Are you suse you can&#...That looks absolutely lush. Are you suse you can't pop down to the market for some smoked fat in your neighborhood? I love the dragon broth idea. I made a stock with ducks feet recently. Talk about gelatinous!Ken Albalahttps://www.blogger.com/profile/16379852662105383295noreply@blogger.comtag:blogger.com,1999:blog-929678509874574198.post-87053626306215820082011-03-01T15:27:41.576-08:002011-03-01T15:27:41.576-08:00I love this. Your next book should be "Whole...I love this. Your next book should be "Whole Animal Cooking". We used your recipe for rabbit and it was VERY delicious.Knitting Out Loudhttps://www.blogger.com/profile/16782755995584475858noreply@blogger.com