Thursday, October 31, 2013

Jamie Oliver's Beef and Guinness Pie

It's not exactly freezing but it the time of year when I start thinking about meals that, for lack of a better word are 'manly'.  I would happily make this recipe a Steak and Kidney Pie although that would quickly mean that most of it ended up un-eaten.  But this  wonderfully robust pie is something I wrote about in a very early entry on this blog.  Well over 3500 people have visited this recipe.  The very lucky few have tasted this savory pie, a rich melange of meat and mushrooms and cheese left to be uncovered when the puff pastry topping is lifted.  And it's from a Chef I admire as much for  his caring as I do for his cooking.

Monday, October 28, 2013

Spaghetti Western: Bison Meatballs in a Spicy Tomato Sauce

A few years ago, I witnessed the arrival of Bison or Buffalo in my local supermarket.  At the time, a Day-Glo printed sign heralded its arrival in the meat case.  Not only had it arrived but also it was billed as ‘the meat of the future’.  A chart compared it favorably to both beef and chicken. It was lower in cholesterol, lower in fat, higher in protein and, from this particular purveyor, free of all those pesky antibiotics.  To be fair, there was an asterisk next to chicken.  It had to have its skin on to fail so miserably in those comparisons.  The man who presided over the meat case could not say enough good things about buffalo.  Its taste, its texture, its ease of preparation was all music to the meat department.  It had to be slow-cooked of course and it was helped by sauce of some sort but it was altogether a new item to add to any cook’s repertoire.  I asked from where in the west did this buffalo hail.  “The West?” My meat man looked amazed. “It’s from a farm in New Hampshire. That’s how come it’s so fresh”.