I am a lousy meat cook. First of all, I’m not much of a meat-eater so it’s hard to get enthusiastic about the topic. Second, I think that Americans have been eating too much meat for generations. My preference is to use meat as a condiment and its stock as a base, stretching good quality [...]
Archive for the ‘Stews’ Category
Braised Pork Loin with Sweet Peppers
Posted in Peppers, Stews on March 29, 2012 | Leave a Comment »
Dark Days 19: Waterzooi of Chicken
Posted in Chicken, Dark Days Challenge, Stews, tagged Belgian waterloo of chicken on March 28, 2012 | 1 Comment »
A continuing series on weekly meals that use sustainable, organic, local and ethical food during the challenging winter months. For more information, go here to the DDC section of Not Dabbling in Normal’s website: Dark Days Challenge. In which I make a classic Belgian stew with all-local ingredients at the beginning of spring and the [...]
Dark Days 18: Oxtail Stock and Borscht
Posted in Beets, Cabbage, Soup, Stews, Uncategorized, tagged Cooking with oxtails on March 22, 2012 | 2 Comments »
A continuing series on weekly meals that use sustainable, organic, local and ethical food during the challenging winter months. For more information, go here to the DDC section of Not Dabbling in Normal’s website: Dark Days Challenge. In which I discover a new meat stock, which promises to be as versatile as it is delicious… [...]
Dark Days 14: Hungarian Pork and Sauerkraut Goulash
Posted in Dark Days Challenge, Pork, Stews, tagged Cooking with sauerkraut, Hungarian goulash with sauerkraut on February 22, 2012 | Leave a Comment »
A continuing series on weekly meals that use sustainable, organic, local and ethical food during the challenging winter months. For more information, go here to the DDC section of Not Dabbling in Normal’s website: Dark Days Challenge. In which I make a spunky Hungarian goulash and learn how to make homemade sour cream… This has [...]
Dark Days 11: Scallop and Cabbage Chowder
Posted in Dark Days Challenge, Seafood, Soup, Stews on February 5, 2012 | Leave a Comment »
A continuing series on weekly meals that use sustainable, organic, local and ethical food during the challenging winter months. For more information, go here to the DDC section of Not Dabbling in Normal’s website: Dark Days Challenge. In which I make delectable local scallop chowder with homemade fish stock and home-cured bacon. Subtle, flavorful and [...]
Fish Curry Sri Lankan Style
Posted in Fish, Stews, tagged Fresh fish curry on November 26, 2011 | Leave a Comment »
Our local market recently had fresh albacore tuna from a fisherman whose boat, the Frances Anne, sails the Atlantic from Barnegat Light. This is close enough from here to be considered “local,” though of course the sea makes it anyone’s guess how far. Whenever I can, I purchase just-caught fish from day boat fisherman, and [...]
Pepper and Beef Goulash
Posted in Peppers, Stews, tagged Hungarian pepper goulash on October 27, 2011 | Leave a Comment »
Peppers peppers peppers. The combination of so many varieties of peppers with a fall cold snap makes us long for the comfort food, even though we’re still harvesting corn and tomatoes. Stews are the epitome of comfort food in our house, whether vegetarian or containing meat, poultry or fish. Having gone to school in Vienna, [...]
Okra and Pork Stew
Posted in Okra, Stews on August 28, 2011 | Leave a Comment »
Okra at our CSA is in overdrive. We are harvesting one, two, and now even four quarts per week. While I’ve already pickled some, the rest has been cooked six ways to Sunday, as I posted last year: steamed, stewed, frittered and fried, not to mention gumbo. Mark Bittmann of the New York Times recently [...]
Okra: Steamed, Stewed, Frittered and Fried – Part 3
Posted in Chicken, Fish, Okra, Stews, tagged Chicken gumbo, Fish gumbo, Stewed okra on September 26, 2010 | Leave a Comment »
After the steamed and fried okra served as sides and the pancakes as a main course, we made gumbo. Three ways: with chicken, with fish and a vegetarian version. Gumbo is basically a stew with a dark roux base (flour cooked in oil until very dark brown, like an over-cooked gravy base), stock (chicken, fish, [...]
Layered Cabbage Stew à la Provence
Posted in Cabbage, Soup, Stews, tagged Cabbage, Soup on April 5, 2010 | Leave a Comment »
There are several cookbooks on my shelf, not necessarily bestsellers, which I consult again and again for inspiration and just plain good recipes. They assume a certain status after I’ve cooked over a dozen successful recipes from their pages. Among those is a volume dating from the mid-90s entitled Cooking Provence, Four Generations of Recipes [...]
