Man Food: Sausage & Bean Witches’ Brew

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 living in a hotel for a week does not actually sound like a luxury for women like us Man Food: Sausage & Bean Witches' Brew
Dearest Sally,

First things first, living in a hotel for a week does not actually sound like a luxury for women like us. I understand any frustration you may be feeling. If that is the case remember to find your happy place and improvise.

As you can guess from my lack of posts that I have been a teeny bit busy lately. I can’t believe it’s almost November! Where did October go? I too am SUPER excited for Saturday. I’m starting to forget what you look like 😉

The following recipe is form the Autumn LCBO Food & Drink and is my new definition of man food. Have you ever looked at something in the magazine and thought, “THAT will be delicious” and then it turns out to be awesome and nothing like you expected? This lamb, sausage and bean stew is just that. There are no vegetables or hidden healthy foods in here. Next football party be sure to put this on the table. It was a huge hit with the ‘man-friend’ who was salivating as it was simmering on the stove. Perfect for a cold and rainy day, this will keep you satisfied for hours.

I loved your last two posts. I just bought a slow cooker for my classroom and I have a feeling that it will be getting a lot of use over the next few winter months.

See you very soon!

Love,
Jess



King Goblin Strong Ale with Lamb, 
Sausage & Bean Witches’ Brew
Adapted from LCBO Food & Drink

2 lb lamb shoulder cut into pieces
2 tbsp bacon or duck fat
3 cups onion
1/2 cup tomato paste
2 tbsp. garlic, finely chopped
1/4 tsp. ground cloves
2 dried bay leaves
5 lg. spicy Italian sausages
2 cans white beans


1. In a large pot, heat oil over medium heat. Working in batches, add the cubed lamb and cook until well browned, about 12 minutes.

2. Remove lamb from pot and set aside. Add onions to pot, cook for 5 minutes, add tomato paste, garlic and cloves and cook for 1 minute.

3. Place browned lamb and bay leaves in pot, add just enough water to come to the top of the meats, barely covering. Bring to the boil, cover and reduce heat to simmer. Simmer for 1 1/2 hours then add the sausage, beans and just enough water to come to the top of the ingredients, barely covering. Simmer for another hour, making sure that the mixture doesn’t become too dry. If needed, add another 1/4 cup or more of water to loosen the mixture.


4. Before serving, make sure the lamb is tender, if not cook another 30 minutes, adding more water if necessary. Once ready to serve, discard bay leaves. Slice the sausages into thin rounds and place back into the pot. Serve with crusty bread. Sumber http://lovelettersinapan.blogspot.com/

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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