A classic blast from my past and still one of my favourite week day winter feasts. Why stop making tasty meals just because fashions change? This will vary considerably from what might be considered a norm because it is based…
Category: Meat
Cassoulet II
For years I’ve been cooking a cassoulet recipe from the Roux Brothers’ French Country Cooking. Then, up pops my fish hero upstart, Rick Stein, with his French Odyssey containing a recipe that is much simpler, probably more like a typical…
Cassoulet
This must be one of the classic carnivore fests – large quantities of various meats buried in meltingly tender haricot beans. (The other carnivore fest is Choucroute Alsacienne which has large quantities of meat buried in sauerkraut.) Start your Cassoulet…
Bolognese Sauce
This has developed from a combination of recipes in the Encyclopædia of European Cookery and the Marshall Cavendish Handbook of Good Cooking . It is the basis for Spaghetti Bolognese (of course) and for Lasagne Bolognese. I always make twice…
Beef Stroganov
Here’s one of those old classics that is somewhat out of vogue with the modern style, being a rich dairy sauce. Nonetheless, a good one takes a bit of beating and it is quick and easy to make. So, I…