A few weekends ago, the skies opened up over the Pacific Northwest, dumping buckets of rain. From the shelter of our car parked down at the beach, we could see the blue-grey rainclouds coming up the inlet a good half mile before they got to us. And then the downpour swept overhead and washed over us, the wind and the rain blurring the view from our little haven into an impressionist’s sea scene. Perfect weather for chicken and dumplings, as the rain beats down on your cozy little tin-roofed cabin.
This Indian chicken and cream sauce recipe from Bon Appetit takes a little time to stew, but is very straightforward to make. The house fills with wonderful smells as the flavors cook down and meld together – a perfect recipe for a Sunday afternoon.
There’s something romantic about sharing paella. Maybe it’s the luxury of eating chicken, shrimp, chorizo, and mussels, all in one dish. Maybe it’s the velvety golden saffron-scented rice and vegetables, all intermingled together. Whatever it is, there’s something special about sharing a dinner of paella, Spanish wine, and some candlelight with your love.
This quick weeknight chicken recipe from the New York Times was so good, we made it one night, then made it the next night too. For those people who think they don’t like anchovies, don’t be daunted – you can’t actually specifically taste them in the sauce. They just add some great depth of umami flavor and richness to complement the brightness of the lemon.
Should you grill the Thanksgiving turkey? Roast the Thanksgiving turkey? Brine it? Baste it? There’s so many ways to go! Now that we have multiple Thanksgivings (and practice Thanksgivings) under our (surprisingly not that expanded) belts, we’ve started to build up a little bank of turkey experience, to share with you.
Sometimes the heart craves stroganoff. One doesn’t know why.. one only knows one must have it. This is particularly odd because this FoodShedder doesn’t like the idea of beef, and, not having grown up eating stroganoff, doesn’t have any fond childhood memories of the dish. But, I happened across this lovely, healthy Beef and Mushroom Stroganoff recipe from Cooking Light, and it really was spot on. For those who don’t like beef, do like we did and use pretend meat, substitute turkey sausage, or add a few extra mushrooms.
This beef stew (aka beef bourguinon) makes a lovely Saturday or Sunday evening dinner. The whole house fills with the smell of beef stew in red wine, and you can entertain yourself talking in a Julia Child-accent while you work through each of the steps. We had this dish in its homeland when we visited Burgundy (bourguinon = Burgundy), and we have to say, this recipe from Julia is just as good (better, really) than what we enjoyed in the French countryside.