[CH] Smoked Paprika

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I love this stuff. Got the "bittersweet" heat level at Kalyustan's in 
NY last spring (a pilgrimage site if ever there was one).

Make a vegetable stew, like a ratatouille, with some chickpeas and 
Spanish chorizo added, and a couple of spoonfuls of the paprika. It's 
good in quiche and macaroni and cheese, and in seasoned flour for 
fried chicken, fish, etc.

Hope this helps,
Margo
(writing from under two feet of snow in northern Vermont)
-- 
Margo Thompson
Asst. Professor, Art History

Art Department
Williams Hall
University of Vermont
72 University Place
Burlington, VT  05405-0168
(802) 656-0667

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