STIFADO Rabbit Stew
There are a lot of gutsy rabbit stews made throughout Europe using regional wines. Rick Stein’s rabbit stew is a taste of the Mediterranean with rich flavours. Stifado is a … Continue Reading →
MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France
There are a lot of gutsy rabbit stews made throughout Europe using regional wines. Rick Stein’s rabbit stew is a taste of the Mediterranean with rich flavours. Stifado is a … Continue Reading →
This fish stew recipe is quite simple, but the balance of flavors is truly incredible. Similar to the classic French Bouillabaisse. Onions and garlic are the back drop with … Continue Reading →
Take salmon en croûte to chef standard. Succulent salmon, cream cheese and dill are encased in puff pastry. Lightly crispy on the outside. Buttery on the inside. Indulgent. Almost … Continue Reading →
Traditionally, pho (phở pronounced “fuh”) is made with strips of beef, and the broth is flavored with fish sauce. One of the things I love about this pho is … Continue Reading →
We love working from Diane Henry’s “A bird in the hand” It’s full of wonderful recipes from around the globe for poultry that offer something a little different, yet can … Continue Reading →
INGREDIENTS 1 Kg Wild Bore shoulder cut into 4 cm pieces 750ml Pinot Noir 2 carrots 1 onion chopped 1 onion studded with 8 cloves 4 Tablespoons sunflower oil 2 … Continue Reading →
This classic Italian steak dish is known to most people as porterhouse steak, similar to T bone. As with most Italian dishes the quality of the meat and the simple … Continue Reading →
Sheila prefers noodles cooked in a broth anytime to pasta or rice stir fries. Juicy chicken and noodles dished up in a deliciously flavored broth. Lots of … Continue Reading →