3 oz beef stew meat (pasture-raised), in chunksNow, I think Eulalia's recipe sounds very tasty. However, I seldom make any recipe exactly as it was written, and I'm not likely to do so with Eulalia's glop for several reasona. For example, I probably won't hunt down pasture-raised beef, but I likely will use more beef than in Eulalia's recipe (my husband and I are ardent carnivores). Nor am I going to Trader Joe's for bacon while a quarter cup of bacon chunks from our best local barbecue place is occupying space in my fridge. And if I use hard cider in this stew, my husband, a semi-militant teetotaler, probably will refuse to eat it. (Fortunately, good non-alcoholic apple cider is easy to get around here.) Nonetheless, I like the tenor of Eulalia's experiment, and expect to use it as a jumping-off place for experimentation of my own. Naturally, I'll report on how it comes out.
1/2 slice Trader Joe's uncured applewood smoked bacon, cut into bits
1 pippen apple, well past its prime, cored and chopped
1/4 cup pearled barley
1 cup homemade hard apple cider (very dry!)
Cook in a crock pot on high heat for 3 hours (or thereabouts) until everything is tender and all of the liquid is absorbed. Careful not to let it burn!
Friday, February 19, 2010
My Next Experiment
I've been inspired by the following recipe from the Eulalia of Eulalia Hath a Blogge, another blogger with an interest in historic cuisine (Thanks, Eulalia, for permission to repost this):