Stew
Beef Stew
Yesterday was my Dad’s birthday. I made him beef stew. This recipe is slightly different than most because, you add the vegetables after you’ve cooked the beef for an hour. Instead of regular sized Yukon Gold potatoes, I used mini potatoes (unpeeled) and cut them in half, which was a lot faster to prepare. I […]
Continue ReadingMoroccan Chicken with Eggplant, Tomatoes & Almonds
Back to work…. Last night, I catered a party for a friend of mine who throws dinner parties followed by a movie that he shows in his screening room. It was Raiders of the Lost Ark. He had the executive producer come and open the film. Anyway, I made this Moroccan chicken which is a version […]
Continue ReadingRadical Tzimmes
Guest blogger Jessica (Denver, CO) from Beauty Marks again. Tzimmes is a traditional Ashkenazi Jewish sweet stew typically made from carrots and dried fruits such as prunes or raisins, often combined with other root vegetables. The name may come from the Yiddish words tzim (for) and esn (eating). “To make a big tzimmes over something” […]
Continue ReadingStew in a Pumpkin
Serve a beef stew in a hallowed out pumpkin for your Halloween party. Stew in a Pumpkin Serves 8-10 2½ Tbs oil, divided use 2 lbs rump or chuck roast, trimmed well, cubed 1 clove garlic, minced 2 medium onions, chopped 1 red pepper, chopped 2 large tomatoes, chopped 1 tsp salt 1/4 tsp pepper […]
Continue ReadingBeef and Mushroom Stew
Last night I made this stew. It’s kind of unusual because the only vegetables in it are mushrooms. I love using cremini mushrooms, which are baby portobello mushrooms. They have a have a deeper, earthier flavor than whites. You can serve this stew over a bed of noodles or mashed potatoes. I chose mashed […]
Continue ReadingIrish Beef and Stout Stew
Here is a wonderful stew for your St. Patrick’s Day celebration using Irish stout. Irish stew is a celebrated Irish dish, yet its composition is a matter of dispute. Purists maintain that the only acceptable and traditional ingredients are neck mutton chops or kid, potatoes, onions, and water. Other would add such items as carrots, turnips, […]
Continue ReadingCrawfish (or Shrimp) Etoufée
ay-TOO-fay! Étouffée or etouffee (pronounced: ay-TOO-fay) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. It is most popular in New Orleans and in the bayou country of the southernmost half of Louisiana. In French, the word “étouffée” (borrowed into English as “stuffed” or “stifled”) means, literally, “smothered” […]
Continue ReadingChasen’s Chili
R.I.P. Liz Taylor Chasen’s Restaurant in Hollywood, California probably made the most famous chili. The owner of the restaurant, Dave Chasen, kept the recipe a secret, entrusting it to no one. For years, he came to the restaurant every Sunday to privately cook up a batch, which he would freeze for the week, believing that […]
Continue ReadingGumbo
Fat Tuesday Today is Shrove Tuesday, Fat Tuesday, or the last day of Mardi Gras before Ash Wednesday which is the start of Lent. This has created a tradition to party it up before the fasting begins. Here are some of the traditional foods that are eaten on Fat Tuesday. In the UK, the day […]
Continue ReadingChicken Chili
It’s crockpot weather! It seems like many of my friends have finally bought (or received as a gift) a slow cooker. I have been using them for years and actually have two! Unlike most slow-cooker recipes, this one cooks in just an hour or two. The addition of crushed corn chips adds a depth and richness […]
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