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Category : Stew

Arroz con Pollo

Written by James on 14 June 10

Arroz con pollo. Although it translates into chicken and rice, the sum of its parts is much greater than the individual ingredients! There are probably hundreds of ways to make this traditional Spanish/ Hispanic/ Latin dish. I’ve found this dish on the menus of fancy restaurants and in hole in the walls or food stands on sketchy corners. Sometimes it’s delicious, sometimes it’s merely edible. At its heart, arroz con pollo is comfort food, and I think I have a great recipe to recommend.

5 Comments

Posted in : Bake,Latin American,Mexican,Saute,Stew

Kale, Potato, and Sausage Soup

Written by James on 24 May 10

Rainy days can trap you inside. When it’s raining so hard that fast moving rivers form in the streets, and cars throw up 5 foot walls of water when they speed past, it’s best not to venture outside. I experienced one of these days recently – thank goodness it doesn’t happen daily – but thankfully I was able to sit at home and ponder what to eat.

One of my favorite recipes is a kale and sausage stir fry with hot red pepper flakes. But with the weather, I wanted a hearty soup or stew. If you’re in the same situation, I highly recommend this recipe. It’s a very straightforward dish, although it takes a bit of time. Put it on the stove and walk away for a while. Curl up with a book. When you come back, it’ll be waiting for you!

12 Comments

Posted in : American,Soup,Stew

Soon Tubu Jjigae (Korean spicy tofu stew)

Written by James on 14 April 10

As many of you know, I like to experiment with a family of recipes sometimes, based on a common ingredient or a common method of cooking. I think it’s practical to recommend recipes that can be made with a similar central ingredient, since oftentimes we end up with leftovers and have to figure out how to do them. So, for the next few posts, I’ll be exploring the delicious world of Korean KimChi.

KimChi is a traditional Korean dish, made out of picked napa cabbage or other assorted varieties. It is typically spicy. but there can be sweet varieties as well. Kim Chi is a common “banchan” or side dish that you’ll find at Korean restaurants. Apparently there are 187 historical or current varieties of Kim Chi, which you can find at the KimChi museum in Seoul. A museum devoted to pickled, fermented cabbage – clearly I need to go!

5 Comments

Posted in : Korean,Stew,Vegetarian

Boeuf Bourguignon

Written by James on 19 March 10

Finally, the time is here! The main attraction – Boeuf Bourguignon!

Yes, as a food-obsessed person, I saw Julie and Julia. And while I can’t say I’m partial to Julie Powell, Julia Child (Merrill Streep) was fantastic! Inspired by her constant fawning over Boeuf Bourguignon, I decided to find out for myself if this dish was really as good to eat as it is fun to say. With my cast iron pot in hand, I planned to follow the original Mastering the Art of French Cooking version, which is easily obtainable online. However, after reviewing my trusty How to Cook, I made a handful of adjustments that I’ll detail below. I then invited a handful of friends over to witness and taste either my triumph or failure. It was a high-risk experiment!

9 Comments

Posted in : Braise,French,Roast,Stew

Pakistani Chicken in a Tomato and Eggplant Stew with Yogurt Cucumber Sauce

Written by James on 1 March 10

Once upon a cold and snowy winter night, I was visiting a friend in Baltimore. The streets were sparsely lit as I trudged along, and I’ll admit I was a little scared – after all, it was Baltimore at night. (No, this wasn’t the inner harbor…) Why was I dragging myself outside? The best reason of all – I was looking forward to pots and pots of Pakistani curry!

My friend promised me that a Mrs. Auntie Batool from Lahore would be cooking up a storm. She did not disappoint. As I peeked into the kitchen, I saw at least one pot on each range and other pots in the oven. The smell of tumeric, paprika, and cumin filled the air. I had myself a giant plate of basmati rice, various curries, meats and yogurt sauce. It was wondrous, in a gluttonous sort of way.

6 Comments

Posted in : Middle East,Stew

Enchilado de Camerones (Cuban Shrimp Stew)

Written by James on 10 February 10

I don’t usually make a lot of stews. They’re delicious, but they’re just not in my regular rotation for some reason. However, I had just bought shrimp and wanted to try something different. This recipe certainly fit the bill. I suspect Enchilado de Camerones is somewhat similar to the sopas I’ve had in parts of Ecuador or Costa Rica. Ah, those sopas – if you’re ever traveling in Central America, I highly recommend finding a delicious hole-in-the-wall, even though your doctor might have a fit.

Enchilado de Camerones is a soulful seafood stew that originates from Cuba. Although I use shrimp, it can be made with any type of seafood – lobster and crab are common alternatives. The overall cooking process is pretty straightforward. First, you marinade the seafood. Then, you stew it in a spicy tomato based sauce brewed with beer and/or wine.

4 Comments

Posted in : Cuban,Recipes,Stew

Welcome to the DailyChef Blog - Helping You Make the Food You Love

Category : Stew

Arroz con Pollo

Kale, Potato, and Sausage Soup

Soon Tubu Jjigae (Korean spicy tofu stew)

Boeuf Bourguignon

Pakistani Chicken in a Tomato and Eggplant Stew with Yogurt Cucumber Sauce

Enchilado de Camerones (Cuban Shrimp Stew)

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