One of the first cookbooks we acquired was Mireille Johnston’s The Cuisine of the Sun about Provencal cooking. This posting is an adaptation of a recipe from this book which we have made over and over again over the years. One of the key ideas in the recipe is to cut slits in the lamb Read More …
This is an adaptation of recipe in Robb Walsh’s Legends of Texas Barbecue Cookbook. It is hard to get more authentic than that! This is very straight-forward and takes only about 3-1/2 hours total time. It uses only a simple dry rub, and then can sauced when eaten if desired (me) or not (Carol). Read More …
This is an extremely tasty midweek dinner, and with the exception of juniper berries, contains only common household ingredients. The original idea came from a recipe from Nigel Slater in The Guardian www.theguardian.com/lifeandstyle/2016/oct/04/nigel-slater-apples-potatoes-and-bacon-recipe We liked Nigel’s version, but thought it could be improved, which resulted in this recipe as take number 2. We have sized it Read More …
Here it is together, Boxty with Beef and Mushroom Stew, the way I had it at an Irish pub in Calgary. Here are links to the two component recipes. They are good together or separate and with other dishes. For example, the pub also served boxty wrapped around chicken tikka masala. Beef and Mushroom Stew Read More …
1-1/2 lb beef stew meat, cut up into 1 inch cubes 1 lb. brown mushrooms, cleaned and quartered 1 large onion chopped 2 cloves garlic, chopped 12 oz. bottle Guinness stout 1 cup beef stock 2 Tbs. tomato paste 1 Tbs. flour ½ tsp. dried thyme 1 bay leaf 2 Tbs. Worcestershire Sauce 5 Tbs. Read More …
Boxty is a traditional Irish potato-flour flatbread which I had never heard of until I had dinner a few weeks ago in an Irish pub in Calgary. The pub used boxty as a starch wrapper, like a pita or tortilla, around fillings, such as a beef and mushroom stew. Here is an adaptation of a Read More …