If you’re looking for a recipe that’s going to use up some of the summer bounty, Smoky Sheet Tray Roasted Vegetables are it!
Does it ever seem like you can pinpoint, in time, when a recipe was developed if you’ve been in the habit of following food trends? And while some things are crazy (foams come to mind) others have staying power. I’m talking Roasted Vegetables and I’m talking Balsamic Vinegar. So I’m thinking late ’90’s, early 2000’s for this dish. And they’re just as good today as they were then.
This Beef & Guinness Stew is a wondrous thing – a rich, heady stew that rides the fine line between the richness of the gravy and slight bitterness of the Guinness; a stew that balances so closely neither sweet or bitter is detected; instead all melds into one glorious and delicious concoction. And of course for a special occasion like St. Paddy’s I couldn’t resist taking that stew and turning it into Beef & Guinness Pies.
You’ll think you’re eating at a five-star restaurant when you taste these Pureed Parsnips. Absolutely creamy, these are the perfect foil for so many dishes, and as simple as mashed potatoes.
How to describe this incredible, unusual chowder? Kind of a blend between Southwestern and “Up North,” this hearty, creamy delectable meal in a bowl is a family favorite. A quick note: while it’s wonderful with smoked turkey, I often use left over turkey or chicken in this soup and it is every bit as good.