Cuisine: Stew

Japanese Beef Curry

I love Japanese Beef Curry. To me it's like Japanese comfort food. There's something so deeply satisfying and soul-warming about it. Japanese curry sauce mix, often called "curry roux," typically comes in the form of solid blocks or powder. It's a blend of curry powder, flour, oil, sugar, salt, and various seasonings and spices. Vermont Curry and S&B Golden Curry are ready made and the two most most popular brands. These mixes usually have MSG. I prefer to make my curry from scratch. Though making the roux does take about 20 minutes to reach "color of a fox," as the say in Japan, a deep tan color. It’s well worth the wait!

By Leslie Blythe

Braised Chicken with Onions, Rosemary and Sage

Braising, from the French “braiser”, is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with liquid. Usually, the dish is covered and cooked at a very low simmer until the meat is fork tender. Often the cooking liquid is finished to create a sauce or gravy. I used chicken legs and thighs. Also, if you can't find pancetta, you can use bacon.

By Leslie Blythe

Moroccan Chicken with Apricots, Almonds & Chickpeas

This wonderful Moroccan chicken dish is meant to be cooked in a tagine. A tagine is a unique type of ceramic or clay cookware that's popular in Morocco. The bottom is a wide, circular shallow dish used for both cooking and serving, while the top of the tagine is distinctively shaped into a rounded dome or cone. The word "tagine" also refers to the dish which is slow-cooked inside the cooking vessel. Typically, a tagine is a rich stew of meat, chicken, or fish, and most often includes vegetables or fruit.

However, you can easily make this dish in a Dutch oven or crockpot.

By Leslie Blythe

Red Beans, Andouille Sausage & Rice Stew

This classic Cajun dish is done in a crockpot. You throw the rice and green peppers in at the end. It's great to serve it with a baguette or corn bread to sop up the spicy juices!

By Leslie Blythe

Chicken Chasseur (Hunter’s Style Chicken)

This chicken casserole is perfect for Sunday night dinner. It is prepared with tomatoes, mushrooms and herbs and served on a creamy bed of Parmesan Polenta.

By Leslie Blythe

Pork Chile Verde

The tomatillo is a plant of the nightshade family, related to the Cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country's cuisine. The fruit is surrounded by an inedible, paper-like husk.

By Leslie Blythe

Chili con Carne

I have many recipes for Chili con Carne, but this is the one I use the most. You can also put it in a crockpot. I always serve it with cheese, sour cream, chopped green onions and corn bread.

By Leslie Blythe

Beef Stew with Sweet Root Vegetables

This hearty Beef Stew with Sweet Root Vegetables recipe is delicious.

By Leslie Blythe