While there are many vegetables that can be overwintered, or planted in the early spring, members of the allium family (such as leeks, scallions, and garlic) make a great addition to the soup pot. Add to them new potatoes, and you have one of my favourite soups: potato-leek soup. Potato leek soup is great either hot or cold, in rain or in sunshine. Leeks, after all, are the national vegetable of Wales- a country that is known for its rather drizzly, temperamental climate.
I was quite surprised to receive a nomination for the Liebster Award from Crichton’s Co-op (it’s a great blog, and is definitely worth checking out). I am new to the blogosphere, and didn’t think my humble little blog was award-worthy (I’m my own worst critic). But I guess my recipes and silly, rambling stories must have touched their heart’s.
The best way to showcase paprika is with a popular dish from the country that is famous for their paprika, the Hungarian classic known as chicken paprikash. Chicken paprikash is a delicious dish of chicken, braised in a paprika and sour cream gravy. It’s a true comfort food classic, beloved by many people of Central-European ancestry. While you can make it with the normal paprika you find at the grocery store, I recommend going to a specialty European market or deli, and finding some imported Hungarian noble sweet (Édesnemes) paprika.
Tagine is also the name of the stew that is commonly served in the eponymous vessel. A wonderfully flavourful stew, tagine combines savoury meats, hearty vegetables, and sweet fruits in a rich, heady broth. Lamb or chicken is the preferred meat, and sultanas or dried apricots are the popular sweetening agent.
Larb (or laap) is a type of meat salad, popular in Laos and northern Thailand. It consists of some type of minced meat that is usually flavoured with fish sauce, lime juice, chillies, and fresh herbs. Larb is served either raw or cooked, and accompanied by fresh vegetables, and sticky rice. Since many of us are a bit squeamish about raw meat, I’ll be sticking to the cooked variety. You can use any type of ground meat you want, but I think ground beef- with its extra fat content- has more flavour.