Stews
Beef, Prune & Guinness Stew
Thursday, January 3rd, 2008Nothing yells Irish more than Guinness. Two billion Euros’ worth of the dark, frothy stout gets poured in glasses around the world every year. Now that’s a lot of pints, people. Surprisingly, Guinness is healthier than the average beer like Corona, Samuel Adams, Budweiser, Heineken, you get the picture. Why? Guinness is lower in alcohol, […]
Chicken with Apples in a Creamy Calvados Sauce
Tuesday, September 25th, 2007Poulet Vallée d’Auge is the French name for this classic dish from Normandy and Brittany, which are the dairy and apple-growing regions of France. Chicken and apple is a match made in heaven. Paired with a light creamy sauce enhanced with some brandy is simply divine. This fricassée is seriously more-ish. Once you start you […]
Sweet Potato, Spinach & Mushroom Stew
Thursday, September 13th, 2007Yams, cassava, rice, peanuts, spinach, plantains and peppers are just a few ingredients that are regularly used in the rich West African cuisine. What surprised me most was the peanut butter in this dish. Curry and peanut butter sure sounds like a strange combination, but in reality it works beautifully. The peanut butter adds depth […]
Oxtail braised in Red Wine
Friday, July 13th, 2007This is where my cooking journey started. Miserable, bored and stuck in a rut with the food I was eating I missed home dearly and asked my mother for the family oxtail recipe. South African comfort food I call it, especially on those subzero evenings in winter. Yes, it does get cold there…
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