No fancy-schmancy here!
Some people like to exaggerate the elegance of a dish they cooked and make it sound fancy.
For example, calling pigs in a blanket “cocktail sausages in a delicate puff pastry shell”.
I have to overcome the opposite challenge: my family is suspicious of any “fancy” sounding dish I present.
I find myself downplaying the name of any new recipe just to ensure that they will actually give it a chance!
This is how Nigella Lawson’s delicious Greek Lamb Stew recipe became known as Beef and Pasta!
(I switched the lamb for beef because lamb is not welcomed at our house).
However, I did not expect that the recipe would be further humiliated by being compared to Chef Boyardee!!
That is right.
I spent hours on a slow-cooked, wine macerated, herbs enhanced, spoon-tender beef stew with perfectly al dente pasta and the dish gets compared to canned goods.
To be fair, apparently, the comment was meant as a compliment!
As such, I present to you Nigella’s original recipe:
https://www.foodnetwork.com/recipes/nigella-lawson/greek-lamb-stew-recipe-2203718
Pictures of my Nigella Boyardee creation:
If you are interested in trying her recipes, I recommend her book: How to Eat. It remains one of my favourite cookbooks. ( paperback and Kindle editions – affiliate links).
Other posts you might enjoy: https://www.mireillemishriky.com/breakfast-memories/
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