This storm was so big, it had a name: Jonas. With nearly record-breaking snowfall what’s an apartment bound New Yorker to do? Cook and eat of course!!!! We love sitting around and sharing a cheese and meat plate before dinner. This soup is real comfort food and perfect for the first night of a blizzard. Get the recipe here. Comfort Soup
Dinner that night was my grandmother’s Irish stew. A real stick to your ribs meal.
If you simply follow the steps in my handwritten recipe, you’ll create a great stew. The dumplings are right here: Dumplings!
The Divas dish on Sue’s dish. Sue: I’ll mention a couple of things about the stew and dumplings. You can use chuck cut into 2 inch pieces for the stew. Be very patient browning it. If you crowd too much in the pot at once the meat steams rather than browns. Use 2 tbsp of butter to brown the meat. Add more butter if you need to — it’s just stew not some secret formula. When making the dumplings don’t over mix them. The batter will be very lumpy. When you drop them into the stew it thickens the broth. Mimi: It absolutely tickles me to go through Sue’s ancient recipes and discover these handwritten, well-worn pieces of paper. That’s how you know it’s good food … they’ve stood the test of time. I’m not a big root vegetable or leek fan so I’ll pass on the soup. But, that stew with dumplings …oh boy… get in my belly now! My first attempt at making dumplings was a real mess so, I definitely should give it another shot.