With okra in season, this popular Cajun and Creole meal would be a great course to make (it often calls for okra as a thickening agent). Do you know what this dish is called?
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With okra in season, this popular Cajun and Creole meal would be a great course to make (it often calls for okra as a thickening agent). Do you know what this dish is called?
on Yahoo! |
Earlier this week I let you in on how Good Housekeeping published Conan O'Brien's recipe. Unfortunately it wasn't actually Conan's recipe and so a feud was born. All week long Conan has been talking about it and creating Irish recipes of his own.
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Yum's recipe for a Tuscan Chicken Stew has me longing for another type of stew from a more northeastern region of Europe. It's pictured below. Do you know what it's called?
While I was planning this week's Sunday Dinner, PartySugar suggested that I find a recipe for Tuscan Chicken Stew. As soon as she said it, I was sold. An Italian stew with a slight licorice and rosemary flavor sounded absolutely divine. 
If Beef Bourguignon makes you think of a fancy-pants French meal that you'll never attempt at home, then think again. While the name does sound impressive, this traditional French dish is essentially a beef stew made with red wine. Flavored with onions, carrots, bacon, and a mixture of herbs, this dish is the perfect way to get ready for the holiday season. 
This weekend folks in Venezuela set a new world record for the largest pot of soup. The government of Venezuela prepared a giant 3,960 gallon cauldron of "sancocho" stew in downtown Caracas. The stew contained 6,600 pounds of chicken, 4,400 pounds of beef and tons (literally) of veggies. 
Much of Ethiopia's cuisine is in the form of stews or wats. These stews are generally paired with a type of flatbread that acts as a serving utensil. For tonight's meal, take your family on a faraway journey to Africa with an authentic chicken stew. 
I love it when I find a recipe that incorporates an ingredient in a way that I had never thought of using it before. Like using lemonade concentrate to make lemon cookies or enchilada sauce as the base of a tortilla stew as this recipe does. This is a great versatile stew to have in your repertoire because you can easily enhance and tweak it to your liking. 
Yesterday I provided the recipe for a hearty Guinness Beef Stew and today I'm wondering what to do with the leftovers. I've come up with a bunch of different ideas (hollow out a small loaf of bread and serve it inside a bread bowl, get some large tortillas and create a irish stew wrap, serve it over pasta or rice, heat it back up with a little bit of cornstarch to thicken it up and serve it in a sandwich), however what I really want to do is just heat up the stew and eat it again! And, since the flavors have had some time to hang out and meld more, I know the stew is going to take even better today.
