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As with any other beef stew the main secret in good braised short ribs is in the long cooking time. Even if the ribs are prepared just with salt, black pepper and water, the stew will be delicious after two-three hours of cooking – […]
It is winter. It is time to cook beef Bourguignon – a hearty and rich stew. There is a kind of miracle about this dish: even though everyone is using mostly the same list of ingredients, the final results differ from home to […]
I like to create dishes from diner or lunch leftovers. You have to be imaginative, full of ideas and understand combinations of colors and flavors. This is what attracts me. First thing that comes to my mind when I am thinking what to […]
This is probably most mysterious cut of meat. It is something ‘from or near’ and ‘near or from’ the rib section. But for sure, it is a pretty tender and flavorful piece. I don’t buy the Delmonico steak often, probably, ones in a […]
Everybody agrees that Beef Bourguignon is a very tasty outstanding dish (the vegans do not vote, but even they can use this dish as a basis: exclude the beef and lardon-bacon, and increase the amount of mushrooms). Still some other good beef stews can […]
A dish with veal, ham and cheese was known in Switzerland for many-many years. However, the name Cordon Blue appeared later. Cordon Blue in French means Blue Ribbon. Possibly the dish got its name when French cuisine gained popularity in the United States. Anyway, […]
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