By Nanette Hebdige KEEPING UP WITH IRISH TRADITION AND SHEPHERD’S PIE This St. Patrick’s Day green Irish shamrocks will be painted on many faces, there will be loads of green beer consumed and the phrase Erin go Breagh will be shouted during St. Paddy’s Day parades by Irish lads and lassies, as in Gaelic it means “Ireland to the end of time”. Let’s address the fanfare concerning corned beef and cabbage, the dish typically favored on St Paddy’s, with a…
By Nanette Hebdige “It was the best of times and it was the worst of times”. In this case it is the worst of times. This corona virus pandemic has brought the world to its knees halting everything to a standstill. Every roll of TP is a goner and hand-sanitizer disappeared a while back. Billions are in self-isolation or decreed quarantine and all of us are trying to keep panic at bay. It’s at times like this when our Faith…
The old adage holds true for just about everything – unquestionable nothing is created equal. That couldn’t be more evident that in the realm of the culinary “ball’. They are participants in stews, soups and that fall back classic – spaghetti and meatballs. Neophytes may think “elementary my dear Watson” when it comes to their preparation. NOT. There’s always a method to the madness and it’s no different here. Be sure to follow these techniques on Balls 101 to ensure…
So, what are you going to cook this weekend? Why not make this Italian classic originating from the Lombardy region? Osso Buco is an outrageously sumptuous and hearty dish that literately means “hollow bones or bones with holes”. The meaning is rather incongruous considering it’s famously known and mostly consumed for the velvety rich marrow in the bones, which is the dish’s crowning glory. With these veal shanks, try to have the butcher leave the skin on, as the long…
Anyone that has dallied in chimichurri, knows that it’s a green, herbaceous tangy sauce with Argentinian roots that typically is an accompaniment to grilled meats. In Argentina, chimichurri is copiously consumed in restaurants and households alike, as it’s presented with cubes of crunchy baguette as a dipping sauce awaiting the main meal. Much as aioli is showcased in Spain and in Italy, extra virgin olive oil (EVOO) is showcased with splashes of Balsamic vinegar with focaccia as a starter. In…
In Italy, the likelihood of finding spaghetti and meatballs on a restaurant menu is slim and none. The American palate believes that it’s inherently Italian fare, since every Italian locale in the US presents a heaping dose of spaghetti in tomato sauce co-piloted with the proverbial balls on top. Only in the Southern Italian city of Naples, their meatballs, polpette al sugo, are paired with a rich tomato sauce, but never on top of pasta. And Italians are chronically in love…
By Nanette Hebdige It’s stew season for a reason! Fall is long over and winter has been has finally made its frosty appearance and with the cooler temperatures prevailing, stews are the quintessential comfort food and a ubiquitous sensation. There aren’t enough words to eulogize and offer the homage that stews rightfully deserve. Because a good stew is like a fine wine that needs savoring and anticipated. Even the dog salivates smelling the aroma while it’s cooking. From a historical standpoint,…
This is one of the exceptions to chuck. If using short rib meat hasn’t entered your mind to make stew, the rich marbling in the meat renders an incredibly succulent stew when simmered slowly. 1 LB of boneless short ribs cut into 1½“ pieces 1 large onion – rough chopped 3 carrots – scrapped and cuti into 1” rounds 2 parsnips – scrapped and cut into 1” rounds 1 PKK of beef or veal demiglace 1 cup of red wine…
Last of the list of 10 Killer Beef Stews, is the Russian popular Stroganoff dish, more prevalent in the 60’s now making a comeback, as with many dishes that are throwbacks being revived in the culinary world. Unlike most stews that require lengthy braising to render the meat tender, the cut of beef used for Stroganoff is beef tenderloin, and therefore it only requires a very short cooking time. This is more a meat dish in a rich, velvety, creamy sauce,…
The addition of Thai aromatics imparts a very distinctive take on this Asian Beef classic curry and the coconut milk delivers a velvety creaminess that cuts through the heat level. Don’t skip adding cilantro and squeezing some lime before eating it, it adds the freshness needed to take the flavor notes to the next level. Without it, it’s not the same. Can be served with noodles or plain jasmine rice. Paste 2 TBSP lemongrass paste 1 onion – chopped 2 TSP…
Flemish in origin, carbonnade is a beef stew made unusual by the addition of beer, ACV, sugar, fresh tarragon and thyme. It’s rich, hearty and completely versatile, as it can be served accompanied by buttered noodles, mashed potatoes, boiled or roasted potatoes and my personal favorite, a crispy, heaping pile of French fries. Any dark Belgian beer is optimal here ad as it’s common with most stews – it will taste gloriously better one or two days after. …
Guadalajara is the home to the Birrias de res, tequila and the famous Mariachi’s. Birrias is a typical dish presented at every restaurant in Jalisco, and its presented with corn tortillas, lime, cilantro and chopped onion. The red color in the sauce comes from the guajillo sauce, that is quintessential to this dish. 1 LB of beef chuck – fat trimmed and cut into medium sized cubes 3-4 tomatillos – husks removed, washed and roasted 2 medium tomatoes – roasted…
This time-honored Spanish stew comes from the Spanish region of Rioja. As with any stew, you can make modifications and Spanish cured chorizo is a popular addition that can be sautéed after browning the chuck and some mushrooms can be added at the end. The addition of red Rioja is what makes it traditional, not to mention the smokiness of the Spanish paprika. A match made in heaven. 1 LB of chuck – fat trimmed and cut into medium sized…
Pot-au-feu is one of the most celebrated and oldest dishes deriving from French peasant cooking. Don’t think for one minute that it’s outdated, because the throwback on old classics is now all the rage. It requires time to cook, so prepare this over the weekend. This isn’t a beef-stew per say – because it doesn’t have the consistency of stew, but more like beef cooked in broth. It’s important to provide the garnishes, as that’s what makes the dish taste…