Tuesday, February 2, 2010


I got a fabulous present of some pimentón recently and, well, it's fabulous. (What is it? Smoked Spanish paprika.) I've only used it on one thing so far (turnips), but look forward to such things as pimentón'd chicken paprikash, pimentón'd fried eggs, pimentón'd pork chops, and pimentón'd quinoa with greens... For more ideas see: http://www.nytimes.com/2008/09/24/dining/24mini.html and http://bitten.blogs.nytimes.com/2008/09/25/pimenton-junkies-have-your-say/ (Mark Bittman's recipe for pimentón'd swordfish and his call for pimentón ideas from others, respectively.)

Back to the turnips: they were easy. A few handfuls of turnips(chopped)+a few cloves of garlic (chopped)+some onion(chopped)+olive oil(a heavy drizzle)+pimentón(a few shakes)+salt+pepper, roasted in a pyrex dish at 400 for about 35 minutes, stirred every ten minutes or so. I put in some rosemary too (before I remembered about the pimentón) but it wasn't enough to influence the taste at all, as far as I could tell.

No pictures today (sorry), so you'll just have to make it for yourself to experience the beautiful deep orange color the olive oil turns and the golden crispy reddish turnips... Or make something else with it...and let me know!


  1. I roasted a whole pimentón'd chicken tonight, with pimentón'd charred onions! The color really was striking. But mine came from, like, New Jersey.

    Turnips taste like sugared mud!

    Buen provecho!

  2. I have a half chicken in my freezer I plan to pimentón and roast...yummm!