Venison bourguignon

by smth good on March 19, 2011

in meat&poultry

Post image for Venison bourguignon

Traditionally cooked with beef, this rich stew has a certain charm when cooked with venison and served on a chilly evening. Slow food staple, beef (or in this case venison) bourguignon must be cooked with a good Burgundy wine. I used a Merlot for the recipe below, a good choice judging from the result. Some [...]


Salmon & shrimp soup

by smth good on February 17, 2011

in fish&seafood,soups

Post image for Salmon & shrimp soup

Whenever I try out a new restaurant I grade it by its fish soup (where I can find one on the menu). I am really picky when it comes to fish soups, although I like them all: bouillabaisse, Ostende fish soup, Cullen Skink, the Hungarian and the Romanian fisherman’s soups, the Greek psarosoupa, miso soup. [...]


Spanish oxtail stew – rabo de toro

by smth good 13 January 2011 meat&poultry
Thumbnail image for Spanish oxtail stew – rabo de toro

Oxtail stews and soups have a long history all over Europe dating back to the Roman Empire and they go beyond this continent. One might stumble upon oxtail stews in China and other parts of the world, cooked in so many various manners. As slow food is back on track, any oxtail stew is a [...]

Read the full article →