Being sensual as I am,
I love food. Love it.
Being adventurous as I am,
(and with an appetite for the exotic)
I love to try new recipes.
The Boston Globe Magazine has some stellar offerings tucked within its weekly pages- recipes that are not ‘dumbed - down.’ Real chefs make this kind of stuff.
A couple of weeks ago Caldo Verde (Portuguese Green Soup)caught my eye. Though I wasn’t sure whether I could locate all the ingredients (linguica sausage? sounds like it’s descended from the Latin word for tongue. maybe that’s what it’s made of. one never knows with sausage. but that’s ok. I like tongue.) I took up the challenge. I’m quite skilled at cooking. Really I am. It’s one of my hidden talents.
The soup was delicious. Way to go, Boston Globe.
This week it was time for their Third Annual Beef Stew installment.
Two recipes, both featuring beer. I’m trying to choose between ‘Belgian Beef and Onion Stew’ and ‘Beef Goulash.’ Each calls for 3 pounds of beef, so it must make enough to feed an army. I’ll cut the recipe in half, but that means I’ll just need a half-bottle of beer.
I know. I’ll drink the other half while I cook. That will be the most important ingredient.
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2 comments:
Evening
Most of the Shaw's supermarkets I have been to carry linguica. It can be hot or mild depending on the maker. It also makes and incredible soup combined with kale, red potatoes, onions and tomatoes. You can also dice it and scramble it with eggs or make an omelette. With eggs its better to fry it up first to get some of the greaee out..but I never do..thats part of the flavor and a treat for me. Shaw's also carries a flat sweet bread that is GREAT breakfast treat, they look like giant english muffins. My years in Boston led me to appreciate a lot of Portogee food.
Keep On Cooking
Dale
Mm, sounds yummy. Thanks for the tips!
Garnet
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