Thu 25 Sep 2008
Just like my barbecue sandwich I use hearts of palm to give this Brunswick stew recipe it’s meaty stringy texture. Nothing says fall like a brimming bowl of Brunswick stew. This recipe uses fire roasted tomatoes which I started using after I read Susan’s (of FatFreeVegan.com) tomato soup recipe entry. Props go out to her for turning me on to those. I sometimes have trouble getting them at the grocery store I shop at and solved that by ordering bulk at amazon.com. They really do add a lot of depth to chili, soups and stews. GO TO RECIPE >
I wanted to remind everyone how important it is to follow the directions of a recipe exactly. I was making my own pizza cheeze the other day and I didn’t follow my own recipe. I didn’t measure, added some new ingredients (feeling cocky and creative) and it didn’t turn out. I’m guilty of doing this with other people’s recipes as well. What is the point of following a recipe if you are going to add your own ideas to it and not even bother to accurately measure? Having people blog about making my recipes is both exciting and sometimes quite difficult, as I can be a little bit of a control freak. It pains me to read someone take out my brownie cookies in mid baking. And I’m powerless to stop them from photographing the results. lol But who am I to tell someone they can’t eat cookies partially baked?
I got an amazing fake Salisbury Steak recipe coming up at the start of next week. If you loved my lentil loaf recipe, you’re going to love this one.