Peasant Fare
These hearty dishes from overseas are sure to please.
January/February 2009
Margaret Saul
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Germany's contribution to the world of comfort foods is Gaisburger Marsch, a stewlike concoction served in a casserole of your choosing.
iStockphoto.com/Kelly Cline
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I've traveled quite a bit, especially in Europe, and discovered that American macaroni and cheese isn't the only comfort food in the world.
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Once, on a visit to Bunratty in Ireland, we planned to have dinner at the castle there, but they were booked so our hostess said, “Why don't you go to the caille instead?” When I asked what that was, she said it was the feast the servants had that was more casual and more fun than eating at the castle. She called and made a reservation for us.
The caille included ballad singing, clog dancing and a delicious dinner of lamb stew, salad, Irish soda bread and fruit cobbler. I knew immediately that lamb stew was the comfort food of Ireland, and everyone seemed to agree with me.
Irish Lamb Stew
2 1/2 pounds boneless lamb shoulder
1/4 cup flour
2 teaspoons salt
2 teaspoons dry mustard, divided
2 tablespoons bacon drippings
4 small onions
2 stalks celery
3 carrots
2 medium potatoes
2 turnips
1/4 teaspoon marjoram
1/4 teaspoon thyme
2 cups water
4 1/2 ounces frozen peas (approximately half a 9-ounce package)
2 tablespoons sugar
2 tablespoons vinegar
Cut meat in chunks. Combine flour, salt and 1 teaspoon mustard; roll meat in mixture. In large, heavy saucepan or kettle, heat bacon drippings and brown meat. Add peeled and sliced vegetables (turnips in chunks), marjoram and thyme and cover with water. Cover and simmer for about 1 1/2 hours or until meat is tender. Add peas and cook 5 minutes. Mix sugar, vinegar and remaining teaspoon of mustard and blend into sauce. Add to stew. If necessary, thicken with a flour and water paste. Yields 8 servings.
From Ireland, we flew to England, where, while touring the Lake District, we stopped at a small town in Cumbria for lunch. Our waitress recommended Cumbria Pie, a dish well loved by the locals, for an authentic taste of the region. I ordered it and decided the residents were right. Cumbria Pie really qualifies as comfort food.
Cumberland sausage
Tomatoes
Onions
Apples
Mashed potatoes
Cheddar cheese, grated
Cut sausage in chunks, slice tomatoes, onions and apples and cook together until vegetables are tender. Transfer to casserole dish and cover with thick layer of mashed potatoes. Sprinkle with cheese and bake in oven until heated through.
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