When I worked in the East Coast, this was my favorite soup for lunch. I haven’t seen it in the Pacific Northwest nor in Ireland. For what I know it is classified as American Italian food. So when I miss the good old America, I make this soup.
When I phoned my mom last week, the doctor in her reminded me that I had been eating unhealthy during the holiday season. She was right, what with all the parties and dining outs, it’s hard to pick what I ate, let alone controlling portions. Continue reading “Recipe: Jerusalem Artichoke Soup with Truffle Oil”
Rainy season started in Seattle. As I was lying in bed this morning, listening to the sound of rain drops and pondering the meaning of life, or what I should eat to combat the cold weather, I had a sudden crave for Hungarian Goulash.
Goulash, or Gulyás in Hungarian, is one of the national dishes of Hungary. It is basically a soup or a stew of meat and vegetables. What distinguishes Gulyás from other types of soups or stews is the use of the Hungarian paprika.
Hungarian paprika is made from peppers that are harvested, sorted, toasted, and blended to create different varieties. All Hungarian paprikas have some degree of rich, sweet red pepper flavor, but they range in pungency and heat. The eight grades of Hungarian paprika are: Continue reading “Hungarian Goulash(Gulyás)”