Sunday, February 7, 2010

Gypsy Stew

How often do you set your table with a quality dinnerware set?  We always used the good china for special occasions, but we had a nice set of everyday ware.  I think in this age of fast and quick meals, we sometimes forget the pleasure of gathering around the dinner table.  I’m probably as guilty as anyone of heating up a frozen dinner in the microwave and then eating it in the container.  That same meal takes on a whole new feel when you put it on a dinner plate and eat it with steerling flatware.  It’s more than presentation.  It’s about taking a step back and really enjoying the food you are consuming. 

I’m also guilty of getting stuck in the habit of cooking the same old thing.  One of the pleasures of doing this blog is that it helps me look for new ideas.  Food Recipes are found in abundance on the web these days.  Whether you’re cooking for one or a dozen, there is a recipe out there for you.  Don’t be afraid to experiment.  I recently discovered some of the wonderful uses for milled flax seed.  Did you know it can be used in recipes as a substitute for eggs and oil?  I recently tried that out with pancakes and it worked great. 

What new food have you tried recently?

None of the ingredients in Gypsy Stew are new to me. But, I have never tried it before. I ran across the recipe in my great-grandmother's cookbook. This book is so old that the cover and some pages are missing so I don't know its age. She had earmarked the page and made a note on the recipe. So, I've decided to try this one soon. As with most vintage recipes, Gypsy Stew is more method than recipe. It doesn't tell you how long to cook it, but I think it would need to simmer for a couple of hours. Let me know how it works out if you decide to try it.
GYPSY STEW (Vintage Recipe)
1 and 1/2 pounds round steak or veal chopped coarsely
1 bunch celery, stewed in little water until tender
When tender, add salt and pepper
3/4 cup grated cheese, the amount depending on strength and taste
1/2 cup English walnut meats
1 cup milk thickened with 2 tablespoons flour
Serve with mashed potatoes or toast


Katy ~ said...

What an interesting recipe! It kind of sounds like a gravy more than a stew to me. Fascinated with the addition of the walnuts. I'll bet this is different and good.

Coleen's Recipes said...

What a nice post. I am guilty of sticking to recipes that I'm super comfortable with too. Hopefully, recipes like yours will help me step out of my comfort zone.