04-08 Hungary? Try Goulash!

Hi people! Brini here and this week we have a delicious stew for you…Hungarian goulash! As stews go, it’s very simple – very easy. Here’s how:

You’ll need:

2 lbs stew beef cut into 1” cubes
3 Tbs. flour
2 Tbs. vegetable oil
¼ cup chopped onion
1 bay leaf
2 whole cloves
1 ½ tsp. salt
¼ tsp pepper
1 Tbs. paprika
1½ cups beef stock

Begin by coating the beef with the flour. Heat the oil in a sauce pan or electric skillet over medium heat and add the beef. Cook until brown on all sides, then add the onion. Stir for about 5 minutes until the onion is tender, then add the remaining ingredients. Blend well while bringing to a boil. Cover and reduce heat to simmer. Let cook for 2 to 2½ hours or until fork tender.

Serve over buttered noodles or boiled potatoes.



This dish is just great for the last chilly days of winter. Perfect for warming up after a blustery afternoon outdoors!

#03-05 Bovine Blessing - Marvelous Mac and Cheese

Hello people, I’m back with a new episode! This week is the beginning of our renovation series featuring the renovation and redecoration of my apartment. This time around we’re talking about how to fuel that renovation. We’re making a delicious mac and cheese and I have a tip for you! If your house is going to be torn up you won’t be wanting to cook much, but the work you’ll be doing requires good nutrition. Before you begin your renovation, prepare a few casseroles to cook when you’re knee deep in debris. Line your casserole dish in heavy weight plastic wrap, then fill the dish with your casserole and wrap the plastic over the top. Freeze the casserole in the dish, then pop the frozen casserole out of the dish and put it back in the freezer. Your casserole dish is free to use for other purposes and when you’re ready to eat the casserole just unwrap it and pop it back into the dish, let it thaw, then cook it normally. You can prepare several of these uncooked casseroles to tide you over until your home settles down again. Brilliant, no?

Now, what to make? Why not this stunning gourmet mac and cheese recipe? Here’s how:

You’ll need:

1 lb farfalle (bowties)
1 stick of butter
2 shallots, minced
6 Tbs. all purpose flour
1 1/2 tsp dry mustard
1/8 tsp cayenne
4 cups buttermilk
3 cups grated extra sharp white cheddar
1 1/3 cup grated parmesan cheese
Fresh seasoned bread crumbs

Preheat the oven to 350 and butter (or line with plastic wrap) a 3 quart casserole dish. Cook the pasta until just al dente, drain and set aside in a large bowl. In a heavy sauce pan melt seven tablespoons of the butter and sauté the minced shallots until transparent. Add the flour to make a roux and whisk until well combined and all the lumps are gone. Whisk in the mustard and cayenne, then add the buttermilk in four parts whisking in between. Bring to a boil and cook until thickened, whisking occasionally. Pour the sauce over the pasta, add cheddar and one cup of the parmesan and mix well. Fill your casserole dish with the mixture. Combine the breadcrumbs and the rest of the parmesan then sprinkle it on top of the casserole and bake for 30 to 40 minutes until bubbly and golden brown, or freeze to bake and serve later.