Hungary for Mushrooms - Mushroom Stouprikash

I am still in major soup mode.... Though I am not so sure if this really qualifies as soup or not.  This is really more of a stew; then again, it's loaded with Sweet Hungarian Paprika, so it's kind of like a Paprikash (though it doesn't contain tomato)

Hmmmmmmm   Mushroom Stouprikash?  Maybe?  (Hey, if Rachel Ray can make up words like "stoup", then so can I.)

This is one of those "perfect" autumnal dishes.  Hearty, but not too heavy.  Excellent on a day that is not so much chilly or cold, but definitely on the cool side of the thermometer.   I think it's the Paprika.

There really is something special about Hungarian paprika.  It has warming qualities, whether Sweet or Hot, that go beyond the mere Scoville scale.  Maybe it's the rich color it imparts or the bright but earthy flavor.  Either way, it is a boon to any dish you decide to apply it to, whether sprinkled on Devilled Eggs or copiously spooned into Goulash.

Hungarian varieties of Paprika are many and varied, but don't let that freak you out.  Here in the US, there are only 2 that are commonly available in the marketplace.

• Special quality (Különleges) the mildest, very sweet with a deep bright red color. 
• Delicate (Csípősmentes Csemege) – color from light to dark red, a mild paprika with a rich flavor. 
• Exquisite Delicate (Csemegepaprika) – similar to Delicate, but more pungent. 
• Pungent Exquisite Delicate (Csípős Csemege, Pikáns) - an even more pungent version of Delicate. 
• Rose (Rózsa) – pale red in color with strong aroma and mild pungency. 
• Noble Sweet (Édesnemes) – most commonly exported paprika; bright red and slightly pungent.
• Half-Sweet (Félédes) – A blend of mild and pungent paprikas; medium pungency. 
• Strong (Erős) – light brown in color, the hottest paprika.

Of the 8 varieties of Hungarian Paprika, the two that are usually marketed are the Édesnemes (sold as "Sweet" Paprika) and the Erős (sold as "Hot" Paprika).  Do not confuse Hungarian Paprika with Spanish Paprika (or pimenton). Most, if not all, of the bottles on the "spice rack" at your local mega-mart that state, generically, "Paprika" are Spanish style; though they may have been grown anywhere from Spain to Serbia and even California.  Hungary is very proud, and well it should be, of its Paprika prowess.  Thus, Hungarian Paprika will be clearly marked as such. (look for the big square red can)

Don't get me wrong...  I am not saying that Spanish Paprika (pimenton) is nasty tasting, lower quality or anything like that.  I love the oak wood smoked variety.  Spanish Paprika just has a different flavor profile which includes some slightly bitter notes.  As a result, it does not fit the bill all the time, but it makes AWESOME Paella.
 

Mushroom Stouprikash

2 TB unsalted Butter
2 yellow Onions, diced
2 lbs Button Mushrooms, sliced (I prefer the brown crimini)
1 tsp Kosher Salt
1 TB fresh Dill, chopped (or 1 tsp dried)
1 TB Sweet Hungarian Paprika (not Spanish, it's a little more bitter)
2 tsp Lemon Juice
3 TB AP Flour
2 cups Mushroom or Vegetable Stock
1 cup Whole Milk
1/4 tsp freshly ground Black Pepper
1/2 cup Sour Cream or Smenta

Melt Butter in a large stock pot set over medium flame.

Add diced Onion and saute for 5 minutes.

Add the Mushrooms, Salt, Dill and Paprika, stirring well.

Cook an additional 15 minutes to ensure the Onion is cooked through and the mushrooms have begun to give up their liquid.

Yes, I really mean it this time, for the liquid they give up will mix with the Paprika and form the unctuous "sauce" in the bottom of the pot.  YUM!

Add Lemon Juice and stir to combine.
Gradually sprinkle the flour over the cooking mushrooms, stirring constantly to prevent flour lumps.

Continue cooking for an additional 5 minutes to remove the "raw" flour flavor.

Add the Vegetable (or Mushroom) stock.

Cover the pot and simmer for 10 more minutes, stirring occasionally.

Add Milk and Black Pepper, stirring to combine.

Whisk in the Sour Cream and reduce the flame to "low" to ensure the sour cream doesn't curdle.

Serve with a Dill Garnish.

Mangia!!
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Wordless Wednesday - Hungarian Inspired Mushroom Soup

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1970's Retrospective - Olive Cheese Nuggets

I think this is one of the most lasting recipes to ever come out of the 70's.  All three of us boys make them, and we never seem to make enough to satiate the holiday crowd.  For these have become my family's New Year celebratory icon.

I have always found it somewhat amusing that when someone is exposed to them for the first time, they always express incredulity that these tiny nuggets of heaven could be good. Then, with something that could only be construed as fear, or panic, they pop one into their mouth, and then another, and then another...

Before you know it, they are hiding in the corner with the plate in their lap, shoveling these little savory bits of cheesy goodness into their mouths and screaming for more...   LOL 

This makes a lot if you are using the small Manzanilla olives, not quite as many if you use the Queen olives. While the Queens are significantly larger, they come stuffed with Garlic or Almonds or Jalapenos or even Anchovies. So take your pick, it's up to you, get creative... Find your favorite combination.

I particularly liked the Onion/Vermouth soaked olives; but was terribly UNimpressed by the Feta stuffed as well as the Blue Cheese stuffed... They conflicted too much with the Cheddar Cheese.

Olive Cheddar Nuggets

4 oz (113g) (1 cup) shredded Sharp Cheddar Cheese, room temperature
2 oz (56g) (1/4 cup) Unsalted Butter (Softened)
3.5 oz (100g) (3/4 cup) AP Flour
1/8 tsp Kosher Salt
1/2 tsp Smoked Paprika
A pinch of Cayenne pepper
34-ish Pimento stuffed Manzanilla Olives or 18-20 Queen Olives (stuffed as you like)

With an electric mixer, blend softened Butter with shredded Cheese until fluffy.

In a separate bowl, whisk Flour with Salt, Paprika and Cayenne.

Slowly add the Flour mixture to the Butter/Cheese mixture......

Stirring until a soft dough is formed.

Wrap the dough in plastic wrap and chill for 1 hour

OK, this is the hard part.....
Preheat the oven to 400 F (205 C) degrees.
Dry your olives well, or you will have a hard time doing this; the dough will not stick to the olive at all.  They will soak up the excess brine and become gooey.

Take a small amount of dough (about a 1 1/2 tsp) and wrap it around the olive, to completely encase it.

Set the nuggets on a parchment lines baking sheet.

At this point, they may be covered in plastic wrap and stored in the refrigerator for up to 24 hours, however, they must be brought to room temperature before baking (1 hour on the counter)

Bake for 12 - 15 minutes. (usually 12 minutes with Manzanilla Olives and 15 minutes for Queens)

Serve to your incredulous guests, but watch carefully to make sure no one snitches your serving tray.

Mangia!!
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Devilishly Delicious - Grandma's Deviled Eggs

There are many, many, many recipes for Deviled Eggs.  In fact, I have about 7 different iterations in my repertoire that I have made for various occasions.  (Tarragon Mustard is REALLY good) But 'tis the season for celebrating family foods.  Thus I am presenting to you, one of our Thanksgiving staples....   Grandma's recipe for deviled eggs.  (Yes, I am aware that they kind of look like eyes)  LOL  But they are still tasty.

Grandma's Deviled Eggs

As many large Eggs as you are willing to boil.....
Kosher Salt
Black Pepper
Best Foods (Hellman's) Sandwich Spread
Sweet Paprika
Manzanilla Green Olives (the little ones)

First you need to boil and peel eggs... This, in and of itself, can be a pain in the proverbial booty.
This is how I boil eggs to ensure that a) they peel correctly without the membrane sticking and b) that I don't end up with green sulfurous yolks.

Place eggs in a stock pot and cover with cold water.

Place over medium-high flame and bring to a boil.

Cover and remove from the flame, letting them sit in the hot water for 10 minutes. (only 10 minutes)

While they are hangin' out in the hot water it is time to prepare an ice bath.

Using a spider or a slotted spoon, move the eggs from the hot water to the ice bath.  This will shock the eggs and do two things...

It will stop the cooking immediately (this is good in 2 respects as it ensures that your whites will not be rubbery and your yolks will not turn green with sulfur compounds)

It shocks the interior membrane between the shell and the white, making releasing of the shell a much more pleasant eggs-perience. :)

Once the eggs have completely chilled, it's time to crack and peel.  I personally am a tap and roll kind of guy.  Meaning, I tap them on the counter, all the way around the egg, then kind of roll it with a little pressure to break the shell into tiny bits.

Once I start peeling, because the shocked membrane adheres to the shell and not the white, I usually find that most of the shell comes off in 1 piece.

Continue in this way until you have a whole slew of beautifully peels eggs.
Now the fun part.
When it comes time to split the eggs in half, I grab the sharpest knife I own...  My filleting knife. (with an edge as fine as frog hair)

Slice each egg down the center, lengthwise, and pop the yolks out into a bowl and set the whites in an "deviled egg" container, or on a plate. (I forgot to shake the eggs and center the yolks before boiling)

Once you have halved all the eggs and removed all the yolks, go ahead and smash the yolks with a fork into a fine "meal".

Now it's time to add the secret ingredient... Best Foods sandwich spread (it saves a step, cause the pickle relish is already in it)

This is the bad part, there is no set amount... But to give you a ball park figure, I boiled 19 eggs and used 1/2 of the 15 oz jar.

Mix everything together well along with Kosher Salt and Black pepper, then transfer the filling to a pastry bag fitted with a star tip.

Fill each egg....

Sprinkle with Sweet Paprika

Slice manzanilla green olives in half.

Top each egg with a green olive half.

Voila!

Mangia!!
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