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Posts Tagged ‘stew’

I started taking French cooking classes at my local community college, and it’s been the calorie-rich highlight of my weeks. Because the course is conducted in German, I not only get to learn the finer points of butter and egg yolks, I can also practice my umlauts. It’s been a great experience, and I wanted [...]

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There are scare quotes in the title because I have no idea how authentically Moroccan this stew is.  Regardless, it’s delicious and definitely worth the chopping involved.  Jam-packed with vegetables, slightly spicy, and full of flavor, it’s even pretty good for you.  Don’t be scared off by the long list of ingredients; if you make [...]

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Should you ever find yourself with an abundance of venison on your hands (via a generous hunter or a murderous rampage against the buck raiding your flower beds), consider whipping up a batch of Hirschgulasch.  This recipe originates from an Austrian restaurant where I used to serve and bartend.  I met many a character there, [...]

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It’s official:  all this cold, dark weather has put me on a comfort food kick.  If the forecast is to be trusted, sunset hits Berlin at about 4:30pm. Honestly, I haven’t seen the sun make an appearance on any recent afternoon.  It’s just been gray, gray, gray.  Then pitch dark. As close to a sunny [...]

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Image via The Big Blend Cool weather just screams out for hearty, homey food, don’t you think? The weather dropped a good 15 or 20 degrees (Fahrenheit…have to specify now!) this past month in Berlin, and I’ve been craving comfort food. This chunky, creamy potato soup fits the bill without being a total fat-bomb. It’s [...]

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Rumor has it that curry made its way from India to Japan during the colonial period via the British navy. There it morphed into a mild, savory-sweet roux-based sauce that’s the perfect counterpoint to a crispy piece of pork or tofu.  If you’re used to eating coconut-milk laden or incredibly spicy curries, Japanese curry is [...]

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Superbowl Sunday seemed like the perfect weekend to perfect a classic Cincinnati chili recipe.  And how:

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Credit: recipetips.com When you make a roast or braise, do you brown the meat first?  I’d always thought this was a crucial step in infusing  a dish with lots of flavor.  But I just read a recipe from Jamie Oliver suggesting that, at least in the case of stew, you get better results if you skip the browning.  Check it [...]

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