Sometimes the universe aligns and this Brunswick Stew Georgia Style came about as a result! We just made a big pork shoulder roast (Momofuku’s Bo Ssam, to be exact) and had leftovers. I had just come across a couple recipes for Brunswick Stew. And my sister from Georgia called and said she was on her way. Well, that sealed the deal! Brunswick Stew, it was!
Brunswick Stew Georgia Style
I originally posted this Chicken Pot Pie in November of 2011, one of my very first posts! Today, as I made it again, I updated with new photos. That night, I had been looking at Time’s Money Issue and became sidetracked. Pretty soon, I was clicking on one link after another; you know how that goes, right?
Chicken Pot Pie like you Wish your Grandma made! Tender, flaky crust, gorgeous vegetables and a gravy out of this world!
This is a beautiful soup, simple and a sneaky way to get almost anyone to eat their vegetables – and eat them, they will, and they’ll darned well like them – prepared like this! 🙂 The subtle flavoring lends a gorgeous background note without overwhelming the delicate vegetables. It’s just enough to make you want to taste again and again while wondering “Just what is in this?”
Potage – Cream of Spring Vegetable Soup
While Fava beans have set the standard for many Crostini spreads, here the common (and much cheaper and so much easier to deal with) Lima bean stands in. Combined with garden peas and mellowed with a touch of cream, these bright, fresh Lima & Pea Crostini are somewhat unexpected. The exceptional taste is springy, even in the dead of winter. These Lima & Pea Crostini are a breath of fresh air.
Lime & Pea Crostini
Paella is a dish that for years was wrapped in mystique, seemingly out of reach of the average American. It’s a darn shame because a simple Paella is a stunning dish and very doable dish for a week-night dinner.
Poor Man’s Paella – chicken, regular rice. Fantastic, even on a budget.
