Travelling Lore

While I blog mostly about travel, sometimes I like to mix it up and write about a different topic.  So when I'm not blogging about travel, I blog about food and wine.  Today I bring to you Against All Grain 's amazing recipe for lamb stew with dried plums .  I almost never eat lamb, but this recipe looked too good to pass up and I'm a sucker for stews/soups!  Lamb is more traditionally eaten around Easter, but if you eat lamb for Christmas this recipe would work well for any left over meat. I did make a few modifications to the recipe, though.  The original recipe calls for using a dutch oven, butternut squash, salt, removing the carrots after the first hour of cooking, and making an onion puree.  However, I don't own a dutch oven and I find that using a regular "stew" pot and keeping the lid on keeps the moisture in just as well and has resulted in some quite tasty stews!  I used red potatoes instead of butternut squash because it's what I had on h...

A couple of weeks ago a friend shared a recipe for this Butternut Squash and Beef Stew .  If you follow the paleo diet (which I do not), this recipe is perfect for you.  If you don't follow the paleo diet, this recipe is still perfect for you.  The directions call for the use of a crock pot, but since I don't own one I made stew the old fashioned way: in a regular pot. The first time I made beef stew (using this recipe , more or less) I didn't have the time to let the meat stew for a couple of hours; so while the flavor was great, the meat was still rather tough.  This time I let the whole kit and caboodle stew in a pot for 2.5 hours on low and voila, beautifully tender stew meat! After gathering the ingredients for the stew (see recipe ), lightly brown the stew meat on medium heat. Next add all of the remaining ingredients except for the mushrooms and spinach.  If you're using a crock pot, set it to low and let it cook for six hours.  If ...