North African stews combine potent spices with filling vegetables, pasta and beans. Here is a recipe that sets out to create one of these rich tasting stews; a combination of chickpeas and butter beans gives this stew and a combination of earthiness and creaminess.
I have now been to too many Italian restaurants who claim they make authentic “grandma’s” or “Mamma’s” Bolognese Sauce when in fact they are poor if not pathetic attempts at this classic and, yes, historic Italian staple.
I discovered this delicious brisket recipe and did not hesitate to make it for this years Christmas Eve dinner. The intense flavor is created in the initial browning phase – do not be afraid to let meat brown over high heat for the required 4-5 minutes per side – you will be rewarded with a delicious, brawny and caramelized flavor.
Great Soup for a Cold Night
Here is a great recipe for a mushroom and leek soup thickened with barley and flavored with some tomato paste and white wine. A perfect dish for this winter’s cold a dreary nights. It will bring warmth to the body and the soul.
French Apple Tart.
For the Pastry:
10 Tbsp All Purpose Flour (Sifted)
5 Tbsp Caster Sugar (Super Fine Sugar)
3/4 Stick of Butter
For the Filling
2 Lb Granny Smith Apples
2 oz Butter
2 Tbsp Water
4 Tbsp Apricot Jam
2 oz Caster Sugar
Grated rind of half a lemon
1/2 LB of Fuji or any good eating apple.
Just north of Rome, heading northeast towards the Adriatic Sea, skirting the region of Umbria, lies the town of Amatrice recently leveled by the horrific earthquake that hit this area of Italy only a few weeks ago. Not many may know that this same town has given its name to one of the most iconic Roman pasta dishes, Spaghetti alla Matriciana (In the style of Amatrice).