FRENCH FOOD CAN BE DOWN TO EARTH

If you’d like a magnificent, hearty alternative to what many people consider “fancy French food,” consider some of the earthier dishes France has to offer. This is peasant food – the meals French housewives make when they look around their kitchens, find the best ingredients and use them in creative ways. You’ll find no haute cuisine here, just very tasty, stick-to-your-ribs recipes that will both tickle the taste buds and fulfill the most demanding appetites this side of the Atlantic.

….FULL ARTICLE

TURN TO SUNNY SPAIN FOR SOMETHING TRULY DIFFERENT

Real Spanish food is outstanding in its ability to take commonplace ingredients and combine them in a way that makes them as exotic as they are flavorful.

The following recipes include a classic paella, a refreshing sangria and a chicken and rice dish, all of which incorporate classic Spanish style.

….FULL ARTICLE

A TASTE OF IRELAND

Whether you want to plan something delightful for your next St. Patrick’s Day celebration or just want to enjoy a different kind of cuisine, you can’t go wrong with a taste of Ireland.

While many so-called gourmets will turn up their noses at any cuisine that originates in the British Isles, the fact is no one outdoes the British when it comes to preparing a good stew.

….FULL ARTICLE

Use the buttons below to scroll through more great articles from The Food Dude

MORE ARTICLES

Be Sociable, Share!

Share on Facebook Share on Twitter Share on Delicious Share on Digg Share on Google Bookmarks Share on LinkedIn Share on LiveJournal Share on Newsvine Share on Reddit Share on Stumble Upon Share on Tumblr

MORE ARTICLES

-   THE FOOD DUDE   -

CONTACT INFORMATION

© Living Well 60+ Magazine - All rights reserved | Design by PurplePatch Innovations

MORE FROM ROCKPOINT PUBLISHING

LIVING WELL 60+ MAGAZINE

HOME | FEATURE ARTICLES | COLUMN ARTICLES | DIGITAL ISSUES | CALENDAR | DIRECTORY | ABOUT | CONTACT

subscribe to living Well 60+

minutes. Cut them into 4-inch rounds and set aside. In a fry pan, sauté the ham, onion, garlic, pepper and tomatoes, stirring constantly until limp. Preheat oven to 400 degrees. In a large casserole, combine the vegetables, rice and saffron and pour in the boiling chicken stock. Arrange chicken, lobster, sausage, shrimp, clams and mussels on top of the rice, scattering peas over all. Bake for about 45 minutes, uncovered, until all the liquid has been absorbed by the rice. Add more liquid if needed. Bake until rice is tender and clams and mussels are open. Remove casserole from oven and let it set up for about 10 minutes before serving.


SANGRIA


•  1 lemon, sliced

•  1 orange, sliced

•  1/2 cup sugar

•  1 bottle dry red wine

•  1/4 cup cognac

•  Club soda

•  Ice cube


Combine all ingredients in a pitcher and chill, Serve icy cold in tall glasses.


Here’s a dish that goes arroz con pollo a step better. It combines a classic Spanish flair with a sweet and sour accent that makes it both exotic and delicious!


CHORIZO POLLO


•  2 T olive oil

•  1/2 cup chicken broth

•  6 minced garlic cloves

•  1/3 cup packed brown sugar

•  4 lbs. chicken pieces

•  1/3 red wine vinegar


Cook the garlic and chicken in hot oil until chicken is golden. Set aside. In remaining oil, cook chorizo and ham until browned. Set aside. Remove oil from pan and add chicken broth, wine vinegar and brown sugar; deglaze pan. Add chicken and chorizo, salt and pepper. Over high heat, bring to a boil. Reduce heat; simmer 30 minutes until chicken is tender. Remove to a warm platter. Gradually stir in a mixture of the cornstarch and water to pan juices and cook, stirring until thickened. Pour over the chicken and serve immediately.

If you’re looking for a different- tasting and unique cuisine, a trip to sunny Spain is definitely recommended.


Real Spanish food is outstanding in its ability to take commonplace ingredients and combine them in a way that makes them as exotic as they are flavorful.


The following recipes include a classic paella, a refreshing sangria and a chicken and rice dish, all of which incorporate classic Spanish style.


Be forewarned: Unlike the majority of recipes you find in this column, the paella requires a considerable expenditure of time and effort to concoct, and with the use of lobster and other seafood, it is somewhat expensive. But sometimes you don’t mind spending a little more money at the store or some extra time in the kitchen to come up with something extraordinary, and this paella is worth it!


Chorizo sausage is available in most area supermarkets and is easily found in small Hispanic groceries.

TURN TO SUNNY SPAIN FOR SOMETHING TRULY DIFFERENT

PAELLA


•  1/2 lb. cooked lobster meat

•  12 medium shrimp

•   6 hard-shelled clams

•  12 mussels

•  1/2 lb. chorizo sausage

•  12 pieces of chicken

•  1/2 lb. Ham

•  2 tsp. Salt

•  1 tsp. Oregano

•  1 tsp. coarse ground pepper

•  1 clove garlic, chopped


Mash the oregano, pepper, 1 clove chopped garlic, olive oil and vinegar together and coat the chicken with it. Sauté the chicken in olive oil until golden; set aside. Shell and de-vein the shrimp. Scrub the clams and mussels and set aside. Place the sausages in enough water to cover; prick them and simmer uncovered for five



•  1 T olive oil

•  1 tsp. vinegar

•  1 cup onions, finely chopped

•  3 cloves garlic, finely chopped

•  1 green pepper, thinly sliced

•  2 large tomatoes, finely chopped

•  3 cups rice

•  1/4 tsp. Saffron

•  6 cups boiling chicken broth

•  1/2 cup frozen peas
























•  1 lb. chorizo, cut into 1-inch pieces

•  1 cup cooked ham

•  1 tsp. Salt

•  1 tsp. Pepper

•  1 1/2 tsp. corn starch

•  2 T water