Tag Archives: red pepper

Swiss Chard Stew

I made this stew in order that my dinner of fried cheese pastries have a glancing acquaintance with the principles of good nutrition. This recipe is also from Puerto Rican Dishes (Waverly Press, 1956) and include ingredients found in many of the recipes in the book, especially the base of ham, onion, tomato and pepper (there is a soffrito recipe earlier in the book which uses these things and two kinds of pork). In fact, although some of the recipes in this book may be similar, they help give the reader an idea of popular flavours combinations, much like an Italian cookbook will repeatedly demonstrate the love of basil, garlic and parmesan.
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Salade de pommes de terre aux piments

“One cannot help wondering if an English salad is the results of ignorance or the aim of curiously perverted taste…. The French I am told, have many failings, but they can make wine, coffee and salads.”

Thus aphorises  X Marcel Boulestin at the start of the salad chapter in Simple French Cooking for English Homes (of which Quadrille were kind enough to send us a copy). The book is a brisk but thorough canter through French home, as opposed to restaurant cooking, meaning it is full of recipes which are damn French but mostly require about 6 ingredients and are compatible with full-time employment. There are sections on sauces, soups, meat, vegetables and a few puddings (on obtient du pain dans les boulangeries, oui?), as well as hilariously didactic final chapter on wine. Salads includes details on the best way to mix dressing as well as recipes of of raw and cooked vegetables, fish and beef.

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Green Bean Salad

Today’s recipe is just a simple green bean side salad, from the Italian cookbook used for this recipe. I made spaghetti and meatballs last night, and although I used the cookbook as a jumping off point for the meatballs, I veered off-recipe so can’t really blog them here without breaking our rule of following recipes religiously, regardless of whether we think we know how to make the recipes better. They were very very very good meatballs though. I decided that the stodge of this meal needed to be countered with a nice salad.

Green Bean Salad or Fagiolini all’agro
2lb fresh green beans cut into 2-inch lengths
1/2 cup olive oil
1 tablespoon wine vinegar
1 large clove garlic
salt and pepper
dash of crushed red pepper

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