Posts tagged as:

stew

Beef Bourguignon Recipe (video)

February 9, 2010
Beef Bourguignon Recipe

One of my goals with NoRecipes is to show you how to make restaurant quality meals that a person who works full time can make. This means taking shortcuts where it won’t be noticed while taking the “scenic route” where it counts. When it comes to stocks, I reserve homemade stock for dishes like clear [...]

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Japanese Curry Rice Recipe (video)

February 8, 2010
Japanese Curry Rice from Scratch

One of the great things about cooking without recipes is it leaves you free to add different ingredients and experiment, this keeps an old favourite new and interesting even after you’ve had it for the umpteenth time. Some might call this inconsistency, but for me there’s no such thing as a “best recipe”, because my [...]

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Kimchi Jigae (Kimchi Soup)

November 18, 2009
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Given my recent sojourn in Korea I thought it only appropriate to do a post I’ve been meaning to do for a very long time: Kimchi Jigae (김치 찌개). Depending on who you ask, you may see it transliterated as Kimchi Chigae, Kimchi Soup or Kimchi Stew, but it all refers to the same bubbling, [...]

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Creamy Salmon Miso Soup (Sake No To-nyu Jiru)

April 5, 2009
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With feathery blooms peaking out from their wintered bark, and allergens aloft in the cool air, spring is rapidly approaching. Perhaps this change of season is the culprit behind my chef’s block the past week. Half of me isn’t quite ready to let go of the robust, slow-cooked dishes of winter, yet the other half [...]

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Shrimp and Duck Gumbo

March 21, 2009
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Seafood, smoked meats, and rice are some of my favourite foods, so dishes like Gumbo have always been near and dear to my heart. When it appears on restaurant menus, it’s hard for me to resist the temptation to order it, even though I often regret it. It has occurred to me that perhaps these [...]

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Red Mole Sauce (Conejo en Mole Rojo)

February 28, 2009
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Mole (MOH-lay) is a Mexican sauce that comes in about as many varieties as there are households in the country. Puebla and Oaxaca are two regions known for their moles with varieties including Verde (green), Negro (black), and Rojo (red). Mole Poblano from Puebla is perhaps the best known with its rusty red sauce enveloping [...]

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Coq au Vin

January 27, 2009
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After the Saturday night shindig, I was left with an open bottle of southern French red wine (a Grenache, Syrah blend). While it was a great sipping wine, full of dark fruit notes, I also had about six pounds of chicken parts taking up room in the freezer. It didn’t take an English -> French [...]

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Gomamiso Yosenabe (Sesame Miso Hotpot)

January 22, 2009
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Nabe (pronounced nabeh) is the Japanese word for “pot” and is used to refer to a class of dishes which includes favourites such as shabu shabu and sukiyaki. Yose (pronounced yoseh) means to “put together”, so yosenabe is a dish that’s often cooked in a pot at the table with meat, seafood and veggies put [...]

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