#paprika hendl
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May 3
My friend Jonathan Harker, food blogger sollicitor from London, is on a work trip in Transylvaina, and he is collecting a ton of recipes for his girlfriend.
#dracula daily#dracula#HERE WE GOOOOOO#can't wait to hear more from my boy#jonathan harker#paprika hendl#myart#drawcula daily#still figuring out what style to go for#im not really sold on the full color though#might switch to a more bw palette
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I made this last year when reading Dracula Daily, but I was too much of a coward to post it. Now I am no longer held back by earthly matters such as "reputation".
This is the original text from the book, but wildly misinterpreted. enjoy
#dracula#dracula daily#jonathan harker#comic#dracula comic#dracula fanart#fanart#gay#comics#paprika#queer dreams#paprika hendl#may 3rd#may 3#my art#myart#nswf implication
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Dracula Daily Prep: Gather Your Paprikash!
It's that time of year again. Even as we speak, Jonathan Harker has departed for Transylvania, and the unhallowed halls of Castle Dracula. And as he makes his way towards that foreboding country, he will encounter a singular, most enticing of dishes: Paprika Hendl, or as we might know it better, Chicken Paprikash!
This traditional Central European dish explodes in popularity each May as we all gather around our virtual mess hall to enjoy the spirit of this most influential of gothic novels. Perhaps you yourself are considering throwing together a pot this year? Well, if you are, let this be your guide.
So, first, let's discuss the most important of the ingredients here: authentic hungarian paprika. Now, the recipe I first used last year called only for Sweet Paprika, but I personally found that version to be a little bland. I'm remedying this by adding some Hot Paprika as well. However, this is just my personal experimentation. Hungarian Hot Paprika can in fact be very hot, so if you're not comfortable with anything too spicy, feel free to opt only for the Sweet Paprika.
(Both of these I had to order online.)
Next, is another very important addition. As youre gathering your basic cornerstones of cooking (namely yellow onion, roma tomato, and garlic for this recipe) you may find yourself passing up on something that could vastly improve your dish. I'm talking, of course, about Hungarian Wax Peppers. These peppers range in heat, from meak and mild to slightly hotter than you'd average jalapeño. As per instruction, you should only use one. But on my end, I found the single pepper to be a little underwhelming, and I had trouble picking out it's flavor. So, this year, I'll be using two of them.
I got these from Central Market, an upmarket gorcer on Westheimer. They're a cousin of HEB, and you can find one or two in every major city in Texas. If you're elsewhere, try an alternative like Whole Foods, or try to find a European or International food market in your area.
Next, let's talk chicken. You can't have Chicken Paprkiash without the chicken, after all.
You're going to want to go with dark meat cuts for this. Traditionally the dish would use a mix of legs and thighs. Personally, I suggest using only the thighs, which you'll want to get bone-in and skin-on. The thigh provides a flater surface for browning than the leg, as well as more meat.
(A note on food safety, raw chicken will usually only last 2-3 days in the fridge. So you'll want to grab that fairly close to the day you're actually cooking this. If not, you can do what I'll be doing, and sticking it in the freezer until about 24 hours before I start cooking.)
So, as you gather your meat, produce, and spice you're probably asking yourself, "what on Earth am I going to be eating this with?" And the answer to that is spaetzle! A popular dumpling present in lots of Central European cooking, this is exactly what you need to tie this all together.
Now, while you should be able to find some in the international isle of most major grocers, you might also have to visit an international food store, or perhaps something more upmarket. If none of these options work, then there are a variety of other side dishes that work just as well. Egg noodles are a very popular choice, and in my very American attempt last year, I found that mashed potatoes work especially well.
Now that you've got all these things together, you're very nearly done. All that's left is the thickener. Paprikash is thickened using a blend of flour, heavy whipping cream, and sour cream. We'll get onto preparing this mixture in my post on actually cooking the paprikash, but until then, acquiring them should be a cake walk at any place food items are sold.
Now that will conclude the actual grocery list for just the Paprikash itself, but I do have one more pointer on how to really liven up this meal. Now, if you're under 21 or if perhaps you take after our dear, depraved, beloathed Count
Then you can skip this next bit. As a wine professional myself, I find that a well paired glass can add a tremendous flare to nearly any already great dinner. In the case of something like Chicken Paprkiash, and keeping with the Central European theme, I could hardly think of a better match than a good German Pinot Noir, also known as a Spatburgunder. Pinot from Germany typically has a very light body and a refreshing acidity that plays very well with the rich and creamy sauce of Chicken Paprikash. The palate of earth and red fruit should always pair nicely with the smoke of the paprika, as well as being a general good partner for any chicken. I myself am going with this 2020 Rheingau from August Kesseler.
And with that, we are done! Hit those checkout isles and make sure to get home before dark. Terrible things have sway over the world once the sun has gone down. So if the crowd does keep you locked up until nightfall, make sure to graciously accept any crucifixes given to you by kindly, elderly grandmothers and inn keepers. But whatever you do, make sure to pop in on Friday, when I'll be sharing a step by step guide on taking these ingredients and turning them into a dinner that will make our good friend Jonathan go red as a fire truck!
Happy Dracula Week everybody!
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Years into the future. Yet another Dracula movie/tv adaptation is to be released. You see the first shot of the trailer.
It is a bowl of paprika hendl. Jonathan takes a bite. He chokes, downs a flask of water... and then takes another bite.
The director is one of us. You cheer, for the curse of bad Dracula adaptations is broken.
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Jonathan Harker's dinner (in a jar)
We all know about this by now.
We left in pretty good time, and came after nightfall to Klausenburgh. Here I stopped for the night at the Hotel Royale. I had for dinner, or rather supper, a chicken done up some way with red pepper, which was very good but thirsty. (Mem., get recipe for Mina.) I asked the waiter, and he said it was called “paprika hendl,” and that, as it was a national dish, I should be able to get it anywhere along the Carpathians.
When this came up on the radar a couple of years ago, I said to @petermorwood (when we were discussing the various recipes making the rounds), "...You know, I could swear I saw that one time over at the Austrian Supermarket website."
And I had! (Though it doesn't seem to be there now.) ...So when we eventually did an order for egg noodles and some other things, we ordered one of these. And then it sat in a pantry box for a good while, because we got busy, and then forgot about it.
Today, though, I remembered it and said to Himself, "This has been sitting here long enough. And now it's Dracula time again! So let's eat it."
And so it came to pass. Here it is!
Hink of Wien is a pretty well-known brand, mostly specializing in various meat spreads and patés. So it seemed likely that this was going to be pretty good. (And there are the noodles, too.)
The noodles took significantly longer to make than the paprika henderl did (as that simply went into the microwave). The spaetzle are a seven-egg pasta, and take eighteen minutes to cook. Worth the wait, though.
Anyway, since this is something of an Event Dish, I wasn't going to just shoot it on the everyday household dishes...
The rustic crockery and cutlery come from Ukraine, and are part of the assortment we use for food shooting based at the Food and Cooking of the Middle Kingdoms site. The little container with the sour cream in it comes from a site that sells medieval re-enactment supplies, and was officially supposed to be an ashtray. The wine glass is a "forest glass" reproduction of a medieval-period glass from an online shop in Czechia.
Anyway, there it is: paprika henderl (or -hendel or -hendl, depending on where you're getting it from).
And now the important question: how was it?
Really good. Delightfully meaty, with big chunks of very tender chicken. But not (to be completely honest) particularly "thirsty". This was a fairly gentrified take on the dish: flavorsome, yes, with a nice creamy sauce... but not terribly spicy. I think what Jonathan was given at that hotel was literally made of much sterner stuff.
So, when things calm down a little on the work front, time to make some from scratch. (And meanwhile, to finish this up...)
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If anyone wanted the recipes from today's entry:
Paprika Hendl
Mamaliga
Impletata
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One thing I’m seeing on this re-read of Dracula Daily that I’m already really enjoying, it’s all the little details we didn’t catch before
When we first started we didn’t know who Jonathan Harker was and to us he was just a silly little British man who was ignoring the obvious warning signs, so there was a comedic element to the dramatic irony of him going to Castle Dracula
But now that we know who Jonathan is and we care about him, it hits much harder all the subtle horror elements we missed while focusing on this good friend telling us about his travels
From the first entry, people picking up on the dog barking under his window and being like “is that Dracula? Does it start this early?” Being skeeved out by Dracula’s overly familiar letter to Jonathan, which at first seemed perfectly reasonable except for the name attached at the end, and picking up on all the terrible foreshadowing for what will be Jonathan’s living hell over the next month in his Castle.
And people this time picking up on the bravery of the wife of the innkeeper who gave him a crucifix, begging him to stay or wait, to not go to the castle, of the terror of knowing that Dracula was in correspondence with her husband to get the letter to Jonathan and the sort of subtle threat they must be under at all times, of the significance of “for your mother’s sake” knowing what Dracula does to children. She is no longer perceived as a random background character, but an active player forced to be a bystander who is trying desperately to help this ignorant soul in any way she can even if she knows it might be useless.
I love people realizing Jonathan is skeptical and off-put, but not enough to deter his mission. He’s not oblivious, just making an effort to remain open-minded to the culture and superstitions and beliefs he is not familiar with, since he’s aware it will be wildly different from his own (to the best of his ability for being an Englishman from the 1890s) and pointedly dismissing the things that might be red flags as an attempt to rationalize because nothing truly concerning has happened yet to provoke him to leave, and he doesn’t want to be deterred by something he’s getting worked up for for no reason yet, he couldn’t do his job otherwise and people are depending on him
Idk, I just like this deeper analysis and thought now that people are already familiar and attached to his character, and now know what happens, so they can properly point out when something is foreshadowing later events or themes in the novel, and they can pick up on it quicker
Even something as simple as people noticing the other meals mentioned in the first entry because of all the focus on Paprika Hendl last year makes me happy :)
I like that they are giving our protagonist more credit now, knowing the character he turns into later in the novel (a badass)
It is satisfying :)))
#dracula daily#Dracula daily may 4th#dracula daily 2023#re: dracula#dracula#jonathan harker#Dracula meta#Dracula analysis#dracula daily may 3rd#paprika hendl#Dracula innkeeper’s wife#my post#original post#skele talks#my analysis
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In Leonard Wolf's Essential Dracula, there's a footnote with a recipe for Paprika Hendl as it would've been served to Jonathan Harker:
I wholeheartedly recommend modifying this recipe as it's very "grandma cooking" in the sense that it automatically assumes you know how to do certain Common Kitchen Techniques For Victorian Cooks (like, you know, just make flour dumplings with zero instructions) - so here's my best take on the recipe, below the cut:
PAPRIKA HENDL À LA ESSENTIAL DRACULA (makes 6 servings)
4 lbs young chicken
2 tablespoons fat (substitute: oil)
2 large onions, chopped
2 tablespoons Hungarian Paprika (I went with Sweet)
1/2 cup tomato juice
2 tablespoons flour
1/2 cup sour cream
Cut chicken into serving sized portions
In a skillet, lightly brown onions in fat/oil
Blend in HALF the Hungarian Paprika into the skillet of sizzling oil & onions
To the skillet of spiced & browned onions, add the tomato juice and chicken, cover the skillet, and let simmer for ONE (1) WHOLE HOUR
Meanwhile, in a large bowl, beat flour into sour cream
After that 1 hour, remove chicken from skillet and set it aside on a plate, wrap in tin foil, and contain in oven/microwave to keep warm
In the still simmering sauce in the skillet, add the flour & sour cream mixture and add to the sauce with the remaining Paprika. Let simmer, stirring occasionally, for 5 minutes or until well-blended
Pour half the skillet's sauce through a sieve or colander into a sauce boat - set aside sauce boat for serving later
Return chicken to skillet with still simmering sauce until fully warmed back up
Serve chicken on a warm platter, pouring the skillet's sauce over it and with the sauce boat on the side
Serve with flour dumplings
NOTES
1) Simmering 4 lbs of store-bought chicken breast in only 1/2 a cup of tomato juice for 1 WHOLE HOUR had me panicking and adding water and whatever canned tomatoes I could find just so I didn't burn the chicken (and the kitchen) as that was not nearly enough tomato juice to keep 4 lbs of chicken simmering for 60 solid minutes - so please modify at will, comparing with other recipes, etc.
2) The recipe calls for taking out the finished sauce and putting it through a "food mill" so I tried putting the sauce in a blender to try and turn the onions into sauce as well. DO NOT DO THAT. LEARN FROM MY MISTAKES. It was a disastrous mess. That's why I modified the recipe above to just pour half the sauce through a colander into a sauce boat.
3) Oh, I'm just supposed to make flour dumplings from scratch?? I cobbled together a recipe off the internet in that long hour of simmering, the source of which has since strayed from thought and time (apologies) - so I would heartily recommend either buying store-bought flour dumplings or looking up a flour dumpling recipe ahead of time, as making them from scratch for the first time with a simmering skillet beside you is Quite Tricky
4) I added more Paprika than the recipe called for (gasp!) and honestly... I would recommend DOUBLING the Paprika in this recipe. My partner and I wanted more Paprika!! But we are fans of spiced meat actually tasting like spices and not a subtle "oh yeah I guess there's Paprika in there"
Even with all that improvising on an 125+ year old recipe with missing steps, it made for the most delicious comfort food. 14/10, would eat again with queer dreams
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Conversation between a reddit user who migrated to tumblr and a tumblr user I saw on discord just yesterday.
Him: Why are people so obsessed with Dracula? Is it like a collective vampire fetish or....?
Her: Oh no it's not the Count we like! It's everyone else!
Him: ....like this Jonathan you go on about in #babygurl?
Her: Yeah! Our good friend Jonathan Harker who sends us the most delightful emails... Though he's been having a rough time of it recently...
Her: You should check out our cowboy too! He's wonderful!
Him: ........
Him: okay.
Him(about 20 mins later): What exactly is a Paprika Hendl?
#reddit to tumblr migration#Jonathan Harker#Our good friend Jonathan Harker#Paprika Hendl#lmao#was wheezing as I read this#had to share#Our beloved and beloathed Hellsite(affectionate) and it's peculiarities#Dracula Daily#Re:Dracula
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Dracula Daily first email:
Vs Whale Weekly Second Email
**edit! It seems some of you would like to follow whale weekly without having to read Moby dick (understandable, Ishmael never shuts the fuck up) I will be making an abridged version a La memes for those friends! Follow #whale weekly memenotes & #moby dick memenotes get it? Like spark notes? to stay updated!
#dracula#dracula daily#paprika hendl#whale weekly#whale#herman melville#moby dick#whale weekly MemeNotes#Moby dick MemeNotes#mine
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I'm doing Dracula Daily for the first time this year after watching excitedly in previous years and I would like to share my recipe for chicken hendl/paprikash, somewhat based on my (slovak) grandmother-in-law's recipe. And for a slow cooker and a big batch.
The best part of this recipe, for me, is the memory of my mom copying it down for another family member and stopping to say "Excuse me does this say a quarter CUP of paprika??"
3+ lbs boneless chicken (we usually use thighs, obviously if you want to use something with bones just account for the weight. Recipe also works with rabbit.)
1.5 cup chicken broth
black pepper
1 Tbsp butter
1/4 cup paprika (we use spanish because we can get that in bulk, please report back on results of what you use. Caution against using smoked because it gets to be Too Much very quickly.)
1 tsp marjoram, or thyme if you don't have marjoram on hand because who does
1 red bell pepper, in strips
1 shallot, in thin slices, or an onion, we just use shallot because I hate the texture and this way there's less of it
3 Tbsp tomato paste (~50g)
.
1/2 cup sour cream, light is fine
1 Tbsp flour
3/4 tsp salt
.
carb to serve over (noodles/dumplings are probably most traditional, we like mashed potatoes)
Everything in the first section, into the slow cooker, about 3-4 hours on low or until stuff falls apart. (chicken breast doesn't always fall apart as well until you start stirring and poking at it.)
Mix the last 3 ingredients together and add to the pot, let heat through with the lid off while you prepare your carbs.
Grab yourself a plate/bowl of carbs and pour your delicious chicken sludge on top. Enjoy!
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Vanilla Extract after Paprika begins taking off:
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If I had a girlfriend, I, too, would make a memorandum every few sentences to remind myself to find recipes I think she would like
#mine#count dracula#dracula daily#re: dracula#dracula#bram stoker#my good friend jonathan harker#jonathan harker#mina harker#may 3rd#may 3#paprika hendl#recipes#text post#text
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THIS MAY SEEM LATE BUT IT'S STILL PAPRIKA HENDL DAY WHERE I AM LOSERS
Poor guy. Wait until he hears how much cayenne pepper there is in it.
#dracula daily#dracula#dracula fanart#jonathan harker#rip to me frantically pinterest-ing romanian clothing#we stan a romanian innkeeper#paprika hendl
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A List of Dracula holidays, edited
I tried to keep it vague, but if you haven't read Dracula and don't want spoilers, look away
Also, some of these aren't holidays but I say they deserve to be
May 3. Paprika hendl
May 8. A foul bauble of man's vanity
May 9. Return of the Queen
May 11. Lucy Westenra Day and Sad Wet Cat Man Day!
May 12. Lizard fashion
May 15. Lizard fashion part 2 & feeling like a lady day
May 16. The three weed smoking girlfriends
May 24. The three suitors
June 30. Shovel day
Aug 8. Arrival of the Demeter
Aug 12. Return of the King
Aug 24. Jon/Mina day
Sep 2. Gangrene succ, aka Van Helsing day
Sep 20. Lucy day
Sep 25. Meeting of the nerds
Sep 28. The would be wedding
Sep 29. Lucy day, part 2
Sep 30. The Crew of Light
Oct 1. Arthur's dogs
Oct 3. The Attack(tm) & Kukri knife day
Oct 11. Burial service
Oct 28. The Train Fiend
Oct 30. Gun day
Nov 6. See you, space cowboy
#Dracula Daily#dd#y#Dracula spoilers#feel free to add#paprika hendl#foul bauble#lizard fashion#lady day#draculaholidays#The three weed smoking girlfriends#may 9#may 11
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Chicken Paprikash
In the spirit of #draculadaily, here's a translated-by-me recipe for chicken paprikash from an old Serbian cookbook that used to belong to my great-grandmother. Other than adding a few editorial comments and reformatting it to make it easier on modern readers, I haven't changed the text much. Photo of original recipe below the translated text.
Chicken Paprikash with Nokledes
Ingredients:
For the paprikash:
1 whole chicken (recipe starts by assuming you will pluck your own!)
0.5 kg yellow onion (about one large one)
1 tablespoon butter (can substitute other cooking oil, but I recommend using a saturated fat)
1 tsp paprika*
1 red bell pepper OR 1 long, green pepper
4-5 roma tomatoes
Parsley
Black pepper
For the nokledes:
2 egg yolks
1 knob butter
"Snow of two egg whites" I think this means egg whites beaten to stiff peaks
Flour (no quantity specified, typical grandma stuff)
Pluck and clean chicken, if not done already, and cut into pieces. Peel onion and slice into thin ribs. Place in pot (I recommend a large dutch oven) one tablespoon of butter/oil and heat over medium-high heat. When butter/oil is hot, add sliced onion and salt immediately, then fry until completely soft. Add on top one tsp* paprika, bell pepper or long green pepper with the chicken meat, and fry with onion until onion is completely fried (nice and brown). Pour in enough water to cover meat. Add into the paprikash 4-5 chopped tomatoes, finely chopped parsley, a little black pepper, and salt as needed. Lower the heat and simmer the paprikash on a low flame until nearly all the water reduces, all while stirring frequently to avoid burning. When it is ready, it must have enough juice. Serve the paprikash with nokledes that are made in the following way:
Mix together all ingredients listed until well-beaten. Fill a pot with water, salt it, then bring to a boil. Wet a spoon in the boiling water and use it to take out little balls of dough and add them to the boiling water. Remove nokledes when cooked, and finish by frying in butter (you can also just use store-bought...)
Personal note: the original recipe calls for "one blade" of paprika, which my dad says is equivalent to one teaspoon. I have no idea what it means, so if anyone knows please share in the comments!
Unfortunately the bit about the nokledes got cut off, so if anyone wants the rest let me know and I'll get my dad to photograph the rest.
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