ellaella on Nov 18th, 2008Modern Irish stew
There’s nothing like several decades of prosperity to alter a dish, and while my Irish forebears would recognize the Irish Stew I enjoy today, they surely would think it’s very grand. What used to be a peasant meal has evolved, using finer ingredients and often, the classic French technique of mounting a sauce, adding a […]
ellaella on Oct 1st, 2008Simple souvlaki
This is a quick and easy version of one of my favorite sandwiches, and it’s easy on the budget too. Three-quarters of a pound of meat will feed four for lunch or a light dinner. I think of souvlaki as the original wrap. Traditionally, it’s chunks of marinated, grilled lamb or beef in a folded […]
ellaella on Jan 25th, 2008Senegalese peanut lamb stew
I was attracted to this hearty stew the moment I saw the recipe, but it was 100 degrees (38C) when it was published last summer in a New York Times article about Senegalese food in Harlem. Now that it’s about 90 degrees colder, it was a perfect time to try it.
And I am bowled over […]
ellaella on Jun 20th, 2007Geema kerrie
This a curried ground meat dish from South Africa, and although there are other spellings of the name, this is the way it came to me years ago. I’ve made it with lean ground beef and with ground chicken but really prefer it with lamb, which I’ve used here. I usually cut the recipe in […]
