Georgia This week was my week for the food challenge and I had a craving for stew and for some reason beef barley sounded like just the ticket. So I made this lovely. Slow cooked the meat, added a few more veggies and called it delish Jen Today was a cold and rainy day for us here in Phoenix…a perfect day for stew! I had a bag of various peppers that needed to get used today, so google lead me to “chicken and pepper stew”. My husband and I loved it. I modified the recipe a bit based on ingredients at hand. 2 large chicken breasts, 2 green peppers, 3 Anaheim peppers, 3 jalapenos, 2 medium sized white onions, salt, and one can of tomatoes per the recipe. AmyI think we can all agree that braised food is a form of stewed food. With in mind, I chose a dish in which the food is braised. For one, this dish felt perfect in the waning days of Autumn. But the main reason for choosing this dish is with Christmas rapidly approaching I felt compelled to share with everyone in need of gift ideas this the most beautiful cookbook in my collection. It truly deserves a plug. A Boat A Whale & A Walrus: Menus and Stories by Renee Erickson with Jess Thomson is a must have for the true food adventurer and as a bonus fans of photography may take an interest as well. There has been many occasions when I have found myself removing this gem from the shelf and I turn pages as a child would their favorite storybook. Ms. Erickson is a well-known restaurant owner in the Seattle area. The title of this book is a play on the names of three of her restaurants. As mentioned there are stories as well. The story of Ms. Erickson's entrance into the culinary world unfolds with every word, every photo and every recipe. Exquisitely composed this book is charming down to the last detail. There's a delightfully warm, cozy and serene "aura" about this book. The recipes are created with fresh , local and seasonal products (for the most part). Throughout the pages we are introduced to many of the people that help to create the mouth watering food in the restaurants and this cookbook. From the bee keeper to the wine taster, I do not believe that anyone had been overlooked. The menus are designed in a way to encourage the cook and their dinner party to slow down and be present once they've sat down at the table. Every dish is a labor of love. While I admit most of the recipes are in a league in which I lack talent and a fat bank account, there are still quite a few that I have with success. This book is a treasure. I took a couple of photos of pages in the cookbook as a small sampling(my photos don't give it justice) to entice everyone to be not afraid. Yes there are many seafood recipes but hey substitute if you wish. No one is going to report you. NikitaNikita is taking a stew pass this week, however come back tomorrow.. She made some beautiful cupcakes and will be sharing I love how we always manage to make something so completely different.. Great recipes to save for another cold day
Until next week, Georgia, Jen and Amy
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