Europeenses

Haggis, Neeps, and Tatties

January 25 is Burns Night, a celebration of the life and poetry of the poet and lyricist Robert Burns (1759-1796). The celebration is marked by a Burns Supper, an evening … Continue reading

January 25, 2015 · 1 Comment

Colcannon

“Did you ever eat Colcannon, made from lovely pickled cream? With the greens and scallions mingled like a picture in a dream. Did you ever make a hole on top … Continue reading

October 27, 2014 · Leave a comment

Welsh Cawl

As Autumn begins in the Northern hemisphere thoughts turn to hearty winter fare. Warming soups, rib-sticking stodge, and satisfying stews. What better than a Welsh Cawl to warm your cockles … Continue reading

September 15, 2014 · Leave a comment

Devizes Pie

Devizes is a market town in Wiltshire, England, and the place of my birth. Its unusual name comes from the description of the castle that was built there by Osmund, … Continue reading

April 16, 2014 · Leave a comment

Bismarckheringe

  ‘A plague o’ these pickled herrings’ (Sir Toby Belch,¬†Twelfth Night, Act 1, Scene 5) The Bismarck Herring owes its name to the business sense of Johann Wiechmann, owner of … Continue reading

March 21, 2014 · Leave a comment

Sauerbraten

Sauerbraten is a German pot roast that can be prepared with a variety of meats. This recipe uses silverside of beef but it works equally well with pork, lamb, mutton, … Continue reading

March 12, 2014 · Leave a comment

Tafelspitz

Austria’s national boiled beef dish. Ingredients: Approx. 1.5 kg beef topside (or other quality boiling beef, such as centre cut rump, chuck beef or brisket) Beef bones, if desired 1 … Continue reading

February 8, 2014 · Leave a comment