Jigglygut believes that: (1) good food doesn't have to be expensive or fussy, (2) the best food makes ample use of fresh produce and allows the natural taste to shine through, and (3) meat tastes really yummy with fruit.
Follow me on my gastronomic journey! This blog is really much more for me than for you (the viewer), and will help me keep track of my progression as a cook and my philosophies towards food. I really like to eat... a lot!! And I like to write and keep lists! I'm hoping that this blog will keep me motivated and on the road of learning.
Chicken paprika was disappointing, especially since I've been wanting to make it for so long! (I LOVE paprika, esp the Hungarian sweet version!) The recipe from J of C was unhealthy and the taste was just okay. The sour cream helps to offset the paprika because without it, the paprika taste is overwhelming and unbearably bitter. However, for the initial night, we had to keep drenching the chicken in the sour cream sauce as the flavors did not seem to meld by themselves. By the second night, the flavors were better and more incorporated.
Loved the pork with apples! I do enjoy my meat + fruit combos! Sage adds really nice dimension to the pork - it ended up tasting even better the next day. Cinnamon apples were a great, tart complement to the pork and almost double the quantity of apples would have been perfect (ended up cooking another two apples). The Cooking Light cookbook is now one of my favorites - almost everything agrees with my tastes!
Chicken paprika was disappointing, especially since I've been wanting to make it for so long! (I LOVE paprika, esp the Hungarian sweet version!) The recipe from J of C was unhealthy and the taste was just okay. The sour cream helps to offset the paprika because without it, the paprika taste is overwhelming and unbearably bitter. However, for the initial night, we had to keep drenching the chicken in the sour cream sauce as the flavors did not seem to meld by themselves. By the second night, the flavors were better and more incorporated.
ReplyDeleteLoved the pork with apples! I do enjoy my meat + fruit combos! Sage adds really nice dimension to the pork - it ended up tasting even better the next day. Cinnamon apples were a great, tart complement to the pork and almost double the quantity of apples would have been perfect (ended up cooking another two apples). The Cooking Light cookbook is now one of my favorites - almost everything agrees with my tastes!