Goulash perfect hot stew for a cold winter day
Goulash is a great winter stew, a meal often made in one pot with vegetables and always flavoured with unique Hungarian paprika. It’s the popular choice at the Lindenhof Restaurant, 365 Forest St. near Lincoln Fields Mall.
Served along side the stew are braised red cabbage and spatzle, a small boiled dumpling sautéed briefly in butter (for recipes see page
F3). “Goulash and red cabbage are a comfort food at this time of year because it warms you up, although I also have customers who order this year round because it’s their favourite,” says Lindenhof owner Alison Geehan.
The stew has a long, slow simmering — the secret to its full flavour. The deep red colour of Hungarian paprika is stronger and richer than Spanish paprika and has a stronger flavour. It’s made from a red elongated chili pepper.
Goulash requires little attention once everything is in the pot. To cook it most effectively, use a heavy stew pot, casserole or Dutch oven with a low, tight- fitting lid. Many people prefer to cook stews in the oven, where the pot is surrounded by even heat at all times, as top-ofthe-stove cooking tends to make for a watery gravy.
Stews can be prepared several days in advance and frozen for future use. If you do freeze a one-pot meal, eliminate potatoes and rice and cook them when you are reheating the stew. Starchy ingredients tend to decompose when frozen and then reheated, and will make the gravy thick and pasty.
Spatzles are small dumplings made with flour, water and egg and dropped into boiling water to cook, then drained and briefly sautéed in butter. The braised red cabbage brings colour to the meal.
To contact Lindenhof, phone 613-725-3481. The website is www.thelindenhof.com.
IN THE RESTAURANTS
• Coconut Lagoon,
835 St. Laurent Blvd.: Join members of Slow Food for a South Indian brunch, Saturday, 11 a.m. to 2 p.m. Brunch includes dosas, vadas, ginger soup, pappadums, salmon and/or kingfish, chicken, lamb, vegetables, eggs with basmati rice, salads, sauces and chutneys, parathas bread and two dessert choices. Chef/owner Joe Thottungal will explain the cuisine during the meal. $20 for Slow Food members, $25 for others. Reserve at 613-821-4426.
A reader asked how to set gelatin. To speed up the process, place the dry gelatin in the right amount of water in a small metal bowl. Set the bowl in another bowl on top of ice cubes and cold water. Stir often, as the gelatin will set quickly. Don’t use the refrigerator; the constant opening of the door to stir the bowl wastes electricity.
Learn more at www.coconutlagoon.ca.
• Mambo Restaurant, 77 Clarence St.: Take a wineand food-tasting tour of Old Argentina hosted by Savvy Company (formerly The Savvy Grapes), Jan. 15 at 7 p.m. Mambo chef Pablo Robaina will serve hors d’oeuvres, including crab and shrimp cake tempura with cornmeal, jalepeño, roasted red pepper, and green onion served with chipotle aioli. A rep from the Argentine embassy will be on hand. $75 (includes wine, gratuity and taxes). Advance tickets only; call 613-278-8926 or online at www.savvycompany.ca. • Thyme to be Savvy:
The first in a series of three sommelier-and chef-led dinners with a twist will be held Jan. 27 at 7 p.m. in Thyme & Again’s Local Bar & Café in the Irving Greenberg Theatre Centre (GCTC), 1233 Wellington St. W. Guests will sample a tasting menu and red and white wines from around the world, then judge the best wine for each dish. $80 (includes gratuity and taxes) for the first event, or $230 for all three. To purchase, go online at www.savvycompany.ca or call 613-7288926.
HOW TO SET GELATIN
Alison Geehan, owner of Lindenhof Restaurant, says goulash and red cabbage served with spatzle are great comfort foods.