Beef goulash is one of the first dishes I learned to cook on my own. The original recipe is from Seventeen magazine – that’s how long I have been making this dish…;-)
Beef stroganoff is one of my life-long favourite meals – I can remember choosing it for my special birthday dinner. I recently unearthed a class cookbook from first grade, and there in all its faded mimeographed glory was “Beef Stroganoff, by Andrea”.
Stroganoff was where my love affair with rosemary began. So I was genuinely stunned that in a survey of numerous beef stroganoff recipes online, not one of them included rosemary.
To my mind, rosemary is an integral part of the dish – it simply wouldn’t be stroganoff without it. (The poppy seeds on the noodles are non-negotiable as well.) Continue reading
Pide are Turkey’s answer to pizza, and surprisingly easy to make. The dough came together in minutes, and by the time I’d made the toppings, it was risen and ready to roll.
I went with two traditional toppings – spicy ground meat and spinach and cheese – but there’s definitely scope to experiment here.
I divided the dough into four pieces, and made four largeish pide, but you could just as easily make six individual ones.
Note that the recipe below is for the amount of filling you need if you plan to make both types of pide. If you want to make only one, either freeze half the dough to use another time or double the quantity of filling. Continue reading
Cabbage rolls are the most Ukrainian of dishes, but they are also very Canadian. After all, Canada is home to more than 1.2 million Ukrainian-Canadians, – the world’s third largest Ukrainian population (after the Ukraine itself and Russia).
Where I grew up, buffets and potluck suppers always featured platters of cabbage rolls alongside the baked ham, potato salads, scalloped potatoes and tuna casseroles topped with crushed potato chips. Everyone seemed to adore them – everyone except me… Continue reading
Pearl barley is the very definition of comfort food for me. It takes me straight back to childhood – to lunches of homemade soup and grilled cheese sandwiches round the kitchen table to fortify us against whatever winter weather northern Canada was serving up outside.
I read somewhere once that “Canadians eat for ballast”, to ensure they aren’t swept away by an Arctic blast when they venture out of doors. There may be some truth in that…;-)
Whatever the reason, beef barley soup is the kind of thing I crave now that winter is making a belated appearance in the UK. Continue reading
Baron of beef sandwiches (or beef dip) has become a family tradition on the evening we (finally!) trim the Christmas tree.
I’m not one for getting the tree up on the first of December. Grinchily resisting the girls’ pleas, I wait until the afternoon they break up from school to start our Christmas celebrations. It feels sweeter and more concentrated that way.
Seco is a traditional Peruvian stew. Chunks of meat – lamb, chicken or beef – are simmered for hours until the meat is tender to the point of falling apart.
Like dhania chicken, seco is definitely for coriander lovers only. It’s also pretty spicy, so I tone things down a notch when preparing it for the girls.