Beef and beer stew – carbonnade a la flamande – is all about the beef, the beer and the onions. Browned beef. Caramelized onions. Brown Ale. A little bit sweet from the sugar. A little bit sour from the vinegar. A little bit smoky from the bacon. Everything in balance. Delicious.
Chile verde. Chili Colorado. Braised pork with tomatillos. Add some more green chilies and some cilantro and you have what might be the state dish of New Mexico. It’s all over the southern US. It’s nowhere up north. I don’t know why. It’s flat out comfort food.
Indian restaurant dopiaza curry is all about spices and onions with some tomato thrown in for good measure. It’s from the Hyderabad region of India so technically it’s a South Indian homestyle curry that’s been adapted to work in restaurants. If you like onions, and you like curry, you’ll like Indian restaurant dopiaza curry.
OK – hands up. Who doesn’t love pork chops with mushroom soup? For me it’s a childhood memory. It’s what I crave when I’m home sick. When I want to just curl up and whimper. When I want my mommy. Pork chops with mushroom cream sauce follows pretty much the same recipe – just upscales it. The dinner party version of the Campbell soup classic.
Indian restaurant bhuna curry is a recipe that shows up all on menus all over the place. It’s typically a thick, well spiced, medium hot dish. There’s no real guideline other than that. That’s why it’s so different from restaurant to restaurant. Kind of like balti in the UK.
I love beans. And these savory navy beans are near the top of my list. Rosemary. Thyme. Parsley. Onions and garlic. Shallot. What’s not to love? I also love how the house smells when I cook this. It’s a meal in a bowl. A stew really. Nourishing. Satisfying. Just good.