Beef stew with flavor-boosting red wine, sirloin steak, fresh thyme, Italian seasonings, potatoes, carrots and corn. With both stove top and slow cooker methods included in the directions. . . my preference is for the crock pot.
Everything I know about gumbo I learned from John Besh in his book, My New Orleans. I hesitate to call it a cookbook even though it’s packed with recipes. It reads like an autobiography with pages upon pages recounting the cultural traditions he was born and bred on and to this day gives the utmost respect to.
Cassoulet is a long-simmered stew of white beans and pork, a classic from the southwest of France that dates back to the 14th century. The name ‘cassoulet’ comes from the earthenware cooking pot it was traditionally made in called the cassolle. This was an extremely comforting meal eaten with the threat of a 20-inch Blizzard looming over my head. It’s rustic, stick-to-your ribs, cold weather… [Read more]
This was my very first time not only making but eating chicken and dumplings! It was a pleasant experience. Warmth envelopes you like a fuzzy blanket on a bitter winter day and the dumplings are like soft, doughy pillows. I’m positive these are a cure-all for no matter what ails you! Be it in your body, mind or soul. My stew recipe is loosely based… [Read more]