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How To make Casserole Of Venison w/ Prunes & Pickled Walnuts
2 tb Flour; all-purpose (heaped)
1/2 ts Salt
Black pepper to taste 3 lb Venison; cut into 1-inch
. cubes 4 tb Sunflower oil
3 Onions; finely sliced
2 1/2 c Red wine
2 1/2 c Water
1 cn Pickled walnuts; 15oz, drain
8 Prunes; soaked until soft,
. stoned & chopped The prunes and pickled walnuts provide just the sweet and sharp contrast that complements the flavour of venison so well. Put the flour, salt and a good grinding of pepper into a bowl. Toss the pieces of venison in the seasoned flour to coat. Heat the oil in a heavy flameproof casserole and brown the meat, a few pieces at a time; remove the browned meat and keep it warm while you brown the rest. When all the meat is browned, add the onions to the casserole and cook them until they are soft and translucent, 5-10 minutes. Stir in the wine and water, scraping the bits off the bottom of the casserole with a wooden spoon. When the liquid is simmering. replace the browned meat in the casserole, and stir in the pickled walnuts and prunes. Cover the casserole with a lid, and cook in a preheated moderate oven (350?F / 180?C / gas 4) for an hour. Let the casserole cool completely, then store in the refrigerator overnight. Cook it for a further hour at the same temperature before serving. All stews and casseroles benefit in flavour from reheating. "Lady MacDonald's Scotland: The Best of Scottish Food & Drink" : by Claire MacDonald A Bullfinch Press Book by Little, Brown & Co., London ISBN = 0-8212-1809-3 Scanned and formatted for you by The WEE Scot -- pol Mac Griogair From: Paul Macgregor Date: 05-10-96
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Midwestern cuisine | Wikipedia audio article
This is an audio version of the Wikipedia Article:
Midwestern cuisine
00:00:51 1 Characteristics
00:04:35 2 Urban centers
00:04:55 2.1 Barberton, Ohio
00:05:22 2.2 Chicago
00:06:41 2.3 Cincinnati
00:08:21 2.4 Cleveland
00:09:55 2.5 Columbus
00:11:13 2.6 Detroit
00:13:29 2.7 Indianapolis
00:14:23 2.8 Kansas City
00:15:16 2.9 Madison
00:15:39 2.10 Mansfield, Ohio
00:16:21 2.11 Milwaukee
00:17:18 2.12 Minneapolis and Saint Paul
00:25:28 2.13 Omaha
00:26:35 2.14 St. Louis
00:28:57 3 Regional specialties
00:29:06 3.1 Illinois
00:29:35 3.2 Indiana
00:30:26 3.3 Iowa
00:31:51 3.4 Kansas
00:32:00 3.4.1 Alcoholic beverages
00:32:26 3.5 Michigan
00:35:49 3.6 Minnesota
00:39:54 3.7 Missouri
00:40:47 3.8 Nebraska
00:41:00 3.9 North Dakota
00:42:47 3.10 Ohio
00:44:37 3.11 Wisconsin
00:51:47 4 Dishes
00:52:09 5 See also
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SUMMARY
=======
Midwestern cuisine is a regional cuisine of the American Midwest. It draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Native North America, and is influenced by regionally and locally grown foodstuffs and cultural diversity.Everyday Midwestern home cooking generally showcases simple and hearty dishes that make use of the abundance of locally grown foods. Its culinary profiles may seem synonymous with American food. Quoted in a 2007 interview with the Daily Herald, Chef Stephen Langlois, a pioneer in the Midwestern local food movement, described it: Think of Thanksgiving dinner. Turkey and cranberry sauce and wild rice and apple pie.The Midwest's restaurants also offer a diverse mix of ethnic cuisines as well as sophisticated, contemporary techniques.
Art Of Cookery Made Plain And Easy | Hannah Glasse | Modern (19th C) | Book | English | 5/12
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365 Foreign Dishes by Unknown - Audiobook
365 Foreign Dishes, by Unknown.
Starters, main courses and desserts from around the world, one dish for every day of the year. From Turkey to China, from India to England, from Austria to Egypt, a wide variety of mouth-watering cuisines are represented. Each recipe is described in one short paragraph, making this book perfect for dipping into when you’re seeking inspiration on what to cook. (Summary by Lucy Perry)
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