It was quite cold and rainy in San Francisco last winter, and on a rainy Saturday afternoon we got together with our dear friends the Shahs for an evening of cooking, drinking and eating. Beef bourguignon is that quintessential comfort stew that hits the spot on a day like that. And in reviewing my photo…
Rabbit Cacciatore or Italian hunter’s stew is another recipe that I originally found in the Williams Sonoma catalog more than 20 yrs ago. And I have been making it ever since.
This is a recipe that I have been cooking for 20 yrs. There is nothing better on a cold winter day than a hearty stew cooked in the Bulgarian earthen pot.
This dish can pass for Indian cuisine although the inspiration behind it purely Bulgarian: I just substituted the sweet paprika in the original Bulgarian recipes for curry. This is the kind of vegetarian stew that I grew up on. Beans, lentils, potatoes, peppers, eggplant, tomatoes, okra, Romano beans, were cooked in endless combinations and variations, commonly known as gyuvech (гювеч).