As winter kicks in my new found obsession with braised meats only seems to intensify. The italian conversation ender on this topic is osso bucco. I can’t seem to think of anything funny to say about slow cooking a baby cow’s leg. Rice isn’t funny for an entirely different reason. Cute over boring, it’s all a treat though, eat it up.
Indian Food. Where spices hide all sins. I mean that in the best possible way. Any culture that can make goat taste good, can certainly make vegetarian taste good. Chana Masala may possibly be the easiest Indian dish I’ve ever made, certainly amongst the quickest. In my opinion this is the penultimate chick pea dish, second only to the mighty hummus. Before making, there is a tip to making Indian food that an Indian friend once gave me. Close all closet and bedroom doors before starting. This frankly, should be the first lesson in any Indian cooking class.
Well it appears to be entirely trendy at the moment to dust off that aged Julia Child cookbook that you inherited when your weird uncle died and give the old bird’s recipe for beef stew a whirl. It is a long drawn out process, but it is good, really good. Pretty much the best stew I’ve ever had, so almost worth the effort. Be aware that you will have to eat it by dipping your hands directly into the piping hot stew and slurping it from your palms. This is because this recipe demands the use of every tool you have in your kitchen
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