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I poast here some favorite stew recipes. I like the Lyon chickin made with vinegar and cream
food52.com/blog/19847-a-trad…
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Franch classic is beef bourguignon, there are a number of recipes you make to give energy in cold weather
cooking.nytimes.com/recipes/…
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Alternative recipe, Julia Child to beef bourguignon, you can eat it also with mashed potato; the good thing is that you can get from online or from store grass fed organic beef and because the cut isn't expensive as such, it's affordable food of power...
cafedelites.com/beef-bourgui…
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Martha Stewart recipe for classic Franch lamb stew "lamb navarin" this is a spring recipe but you can make now...turnips are key, you don't need baby turnip but this is classic Euro stew with turnip
marthastewart.com/1091639/na…
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My favorite is the pork and beans stew that is variation from cassoulet of Toulouse to the stews of Iberia, a few varieties in Spain and cozido in Portugal. I like very much Asturian fabada version, but you need the cured Asturian blood sausage, hard to find
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If you have waifu you must INFLUENCE her to learn the art of the French mother sauces. Everything I've posted so far is hearty peasant food but she must learn to cook for you fine things. Consider introducing her to this or other classic cookbooks
amazon.com/Escoffier-Cookboo…
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Apparently the one I linked isn't the complete version, here's the complete one; also this seems to be an "advanced" cookbook, any cook have a recommendation for RIGOROUS intro to Franch cuisine? Must cover "mother sauces"...
amazon.com/Escoffier-Auguste…
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Yes but this dish I listed goes for like $600 in restaurants in NYC the problem in USA and much of world outside Europe is no access to these kinds of ingredients
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I was asked to poast recipe of the fabada stew; I will do so but warn that unlike the others I've poasted this is expensive to make in the USA because the ingredients hard to find. Online store la tienda has traditional recipe and sells ingredients
tienda.com/recipes/fabada-as…
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I poast here some favorite stew recipes. I like the Lyon chickin made with vinegar and cream
food52.com/blog/19847-a-trad…
20
82
492
Franch classic is beef bourguignon, there are a number of recipes you make to give energy in cold weather
cooking.nytimes.com/recipes/…
1
7
107
Alternative recipe, Julia Child to beef bourguignon, you can eat it also with mashed potato; the good thing is that you can get from online or from store grass fed organic beef and because the cut isn't expensive as such, it's affordable food of power...
cafedelites.com/beef-bourgui…
10
14
127
Martha Stewart recipe for classic Franch lamb stew "lamb navarin" this is a spring recipe but you can make now...turnips are key, you don't need baby turnip but this is classic Euro stew with turnip
marthastewart.com/1091639/na…
1
6
71
My favorite is the pork and beans stew that is variation from cassoulet of Toulouse to the stews of Iberia, a few varieties in Spain and cozido in Portugal. I like very much Asturian fabada version, but you need the cured Asturian blood sausage, hard to find
11
17
156
I was asked to poast recipe of the fabada stew; I will do so but warn that unlike the others I've poasted this is expensive to make in the USA because the ingredients hard to find. Online store la tienda has traditional recipe and sells ingredients
tienda.com/recipes/fabada-as…
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