How many days to go? Too many damn days. The architect says April, we’re pushing for March. This is the view of the new place from the back. Still some work inside to be done, as you can sort of see. Yes, we’re soon to be homeowners in Munich, rather than home renters. It’s a rather sudden and huge commitment to this city, this country, and to a bank. (OH GOD.) ;-)
But, in the end, it’s just an apartment, and a nice one at that, which can be rented out fairly easily based on the size and location and beauty and efficiency of the place. At least we tell ourselves that.
Meanwhile, I’m trying to stay warm over here, and not think about the fact that by signing the papers I have committed myself to yearly winters for the next X years. Damn.
One of the best dishes I experimented with recently was Chicken Paprikash. A dish from my Hungarian roots, and the inspiration to cook it was simply coming across this recipe. Did you realize that Chicken Paprikash has only…what…5 or 6 ingredients? Oil, onions, paprika, chicken, water…salt. Brown a chopped up onion, add 4 tablespoons of sweet paprika,
(yeah, funny looking paprika…ehem…from Spain, not Hungary) stir, add a cut up chicken or 4 chicken legs and thighs, let the chicken brown for a few minutes, and then add two cups of water. Bring to a boil then reduce heat. Let simmer 45 minutes.
One always should serve chicken paprikash with dumplings – Spaetzele would generally be called for, those little flour dumplings that are so irresistible in any format. But because I am doing my best to stick with whole grains and stay low carbish (is that a word? now it is), I decided to experiment with the dumplings.
Joan Nathan (no, no relation), had an interesting variation on chicken paprikash with dumplings – persian – that served as the inspiration because it puts spices and herbs directly into the dumplings.
I decided to go with a mix of flours, none of them white. Mix:
2 cups of flour – I think I used about 1/3 of each,
2 gloves of garlic, chopped
a handful of cilantro, mint and parsley each, chopped,
2 eggs, beaten
2 tablespoons olive oil
a teaspoon of salt
Add water if needed to loosen a bit. You want a dough that you can shape with your hands. The dark flours make it really look sludgy. Yes, very sludgy.
Create balls – I used two spoons to form them because the dough was sticky. And drop the dumplings into boiling water.
Cook for about 6 minutes. They’ll float to the top. Take out one to test the inside before you remove them. You will likely need to do this in batches.
Add the dumplings to the chicken after draining, stirring in some greek yogurt or sour cream depending on your preference – about 1/3 of a cup.
Like Indian food, it’s not the most photogenic of dishes, but it was sooo sooo good.