Gumbo with Ham Hock and Shrimp I was lucky to be involved in many projects when I was teaching requiring travel to many areas of the U.S. and what I enjoyed about each experience was that after a brain draining day of work — […]
Tag: Comfort Food
Pork and Cabbage Soup When I think back on most years of my life, I am able to remember being sick once every year or two — and when I started teaching — every year. Sometimes, it went on for more than two months, […]
I’ve been thinking quite a bit about locally grown food lately — not unusual for me by any means, but my thoughts have just been more intensely focused. So it shouldn’t be unusual for an article like “Butchers’ Banquet: England’s Lincolnshire Wolds” published in the October 2011 issue of Saveur to have an impact on me. I’m always looking for truly good recipes for traditional food, and even though I’m not British, I have solid connections. In 1881 at the age of three, my great-grandfather sailed with his family from Newport, Wales to San Francisco hoping to find inexpensive land where his family might grow apples. But that’s a story for another day.
This is more about the group of men mentioned in the article who have gotten together over years and years to enjoy a Sunday meal each week. They know where the food has been grown, how it’s been grown, and have prepared it to showcase its quality. Of course, it helps that they’re in the business. I’d like to be invited to a table like that to hear the talk and understand more about what they know. I’ll work on that from here in San Diego and maybe, just maybe, by the end of this year, I’ll know more about the more than 6,000 farms in our county and the farmers who tend them.
In the meantime, I thought I’d share these great Steak & Guinness pies with you. My father-in-law loves Stilton and will jump at any excuse to tuck his napkin into his shirt and cozy up to a plate of hot food like this with a pint. The recipe isn’t challenging, but does take some time, so plan ahead. It’s worth it.
If you’ve asked a kid recently what his or her favorite food is, the likelihood of pizza or hamburgers being the response is fairly high. But if you probed a bit expecting some thought about food coming from their own house — food that didn’t […]
I think the first time I heard anyone mention cassoulet, it was Martha Stewart years ago in the first version of her television show. Outside of remembering that the main ingredients were white beans and a huge amount of meat for what could be classified […]