A traditional British steamed savoury pudding – fluffy dumping style suet pastry layered with tender and succulent braised beef steak – pure comfort food. Once you have prepared this, just let it steam quietly away in the background, whilst you get on with other things. Unmould this pudding at the table and serve it immediately with extra gravy, steamed seasonal greens and mounds of fluffy mashed potatoes. There is an urban myth in the UK, that men ask woman who can cook this delicious savoury pudding to marry them……..be warned…….be careful! Preparation time includes the cooking of the beef steak before the pudding is made and steamed. (This recipe comes from my family’s recipe collection – it was cooked regularly by my grandmother and my mum; the original recipe is written in pencil on a scrap of paper………it was like finding real treasure!)
This is kind of a cross between Curried Thai Mussels and Belgian Mussels steamed in Witbier. When the recipe is done, serve it up in the pot with a ladle, traditionally, or thicken the sauce and toss it with pasta to add some carbs to the dish. This is designed for two, but can easily be multiplied for more people. Enjoy.
The perfect solution to the “blues”! A heavenly dish made with blue cheese! This dish won second place in the 1993 Georgia Beef Cookoff! Credit goes to Rebecca Gulledge of Marietta, Ga. Blue cheese is believed to have been discovered by accident. The caves (in France) that early cheeses were aged in shared the properties of being temperature and moisture controlled environments, as well as being favorable to many varieties of mold. Roquefort is said to have been invented in 1070 AD. Gorgonzola is one of the oldest known blue cheeses, having been created around 879 AD, though it is said that it did not actually contain blue-veins until around the 11th century. Stilton from England is a relatively new addition occurring sometime in the 18th century. Many varieties of blue cheese that originated subsequently were an attempt to fill the demand for Roquefort-style cheeses that were prohibitive either due to cost or politics.
Modified from The Complete Middle East Cookbook By Tess Mallos. This is a beautiful accompaniment to Recipe #372093.
This recipe is from an Afghan cookbook that came out in the 1990’s. I think that the restaurant was in Minnesota. Their recipies were very good.
