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Hochepot. The hochepot (Dutch: hutsepot) is a stew eaten in the Nord-Pas-de-Calais region of France, and in Flanders and Hainaut in Belgium. Its origins go back to the Middle Ages and its first known recipes are in the Manuscript of Sion, the oldest treatise of cooking written in French around the 13th century.
[5] [6] Hutsepot refers to mixing (husselen) ingredients instead of mashing the ingredients into a stamppot (in Flemish stoemp). As a staple of Belgian cuisine, recipes vary between regions and households. Variations include swapping bread for gingerbread or speculaas, [7] using extra condiments like Sirop de Liège, [8] and using different ...
Tzimmes, or tsimmes (Yiddish: צימעס, Hebrew: צִימֶעס), is a traditional Ashkenazi Jewish stew typically made from carrots and dried fruits such as prunes or raisins, often combined with other root vegetables (including yam). [1] [2] [3]
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
½ cup loosely packed fresh cilantro leaves. 3 tablespoons roasted salted almonds, preferably Marcona. 1. Roast the Cauliflower: With a rack positioned in the middle, preheat the oven to 425°F ...
A recipe from the 1924 volume of American Cookery calls for "at least four different kinds" of meat, such as lamb, beef, smoked ham, chicken or other combination, simmered with lettuce, chives, celery and butter. Succotash is added to the pot just before the soup finishes cooking. The soup is garnished with fresh parsley and paprika. [11]
The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, other spices, ground almonds, grated coconut, candied fruit or raisins. The compote is served either warm or cold. [3]
Add the serrano, olives and halibut and simmer over moderate heat, stirring occasionally, until the fish is cooked through and the stew is thick, about 5 minutes longer. 4.