Marmitako – Basque Bonito Stew
Make and share this Marmitako – Basque Bonito Stew recipe from Food.com.
Bahamian Conch Chowder
Conchs are quite popular in South Florida, as most there come from the Bahamas, were they are plentiful. If you cannot get frozen conchs, chopped clams may be substituted. If using chopped clams, add them at the last moment to keep them tender. The chowder is chunky, spicy, and robust with flavor – goes great with toasted bread rounds. Found recipe in, “The Whole Foods Market Cookbook.”
Aromatic Bahamian Conch Chowder
According to The Florida Keys Cookbook, where I found this recipe, the Bahamians held the conch in mystical regard, believing its consumption enhanced male potency. They brought the recipe with them when they immigrated to the Florida Keys.
Goulas of Chanterelles
This is a very typical austrian dish, every family has their own recipe. In the early of fall we go searching for, no, finding mushrooms. Where i grow up it is quite easy to find chanterelles but as they are terrible expensive if you are not that lucky to be able to go into the woods and find food, it is possible to use other mushrooms or a combination of different kinds. Traditionally served with dumplings.
Bayrischer Gulasch: German Goulash Stew – Crock Pot or Oven
A firm favourite of mine when I lived in Herford in West Germany. This recipe comes from a German friend of mine who lives in Bavaria, and is delicious served with sour cream, dumplings or noodles – oh yes, don’t forget the crusty sourdough bread as well! Although this is nice served with the above accompaniments, it is essentially a one pot meal which is sufficient to feed most hungry families. It can be cooked on the top of the stove or in a crock pot; the latter method is my favourite, especially when I am very busy or I need to go out!
