Irene Field

With one recipe under my belt, it was time to delve into the unknown, and attempt number two. Last weeks ‘Salsicce e Fagioli’ from the book Tuscan Cookery by Elisabetta Piazzesi was such a success and so simple, my loving better half pleaded for one more recipe from this book.

I am pleased to announce that said book now has two post it notes protruding from within its cover. Yes I gave in to hubby, but with a firm announcement that henceforth all recipes would be from a new book each week. But with his puppy dog eyes, and the way he makes my heart go sigh, how could I resist. So back to the same book, eyes firmly shut, and I opened the book unsure of what I would find.

The book opened to a recipe called ‘Peposo’ which translates to ‘Peppered Stew’ My brain somersaulted I confess. It is (supposedly) summertime and the thought of a stew that was also beef (for which I would not cross oceans to eat), sent my heart into rapid palpitations.

However, like the true kitchen soldier that I am, I would triumph and attempt the unknown – I hoped.

So ‘Peposo’ it was. The lack of ingredients did make me ummm and ahhh. Would my second attempt be a failure, due to the basic ingredient list? The ingredients are 500 grams of stewing steak, six cloves of garlic, three ripe tomatoes, salt and pepper. Yes that is it. Can you imagine my thoughts?

The simple instructions to match the simple ingredients were to cube the steak and place in a deep saucepan. I rebelled at this and used a large pan instead. No browning or oil mind you. The next instruction was to add the chopped garlic and skinned tomatoes. My rebellious (ok I confess lazy), nature surfaced again and I thought I am not skinning tomatoes. So they went in the pan, skin and all, roughly chopped. Now for the secret to this recipe, Pepper. At the least, yes at least, one full tablespoon. Who was I to argue with Elisabetta? I may not skin the tomatoes as she suggested, but I would add that amount of pepper. So I ground up peppercorns, until my pile resembled a tablespoon, and added that to the pan – followed by a cursory sneeze! The next step is to cover the ingredients with cold water. Bring it to the boil and leave on a slow boil (not simmer) for a good two to three hours. Yes, two to three hours until all the juices have been absorbed. The secrets to this recipe are the amounts of pepper and long and slow hot cooking.

The verdict? It was that tasty and tender it warranted a sticky in the recipe book to return to. My adoring husband ferreted some away for his work lunch the next day and pleaded with me to please, please make this again.

My conclusion? Not every recipe has to have ingredients for Africa. This was so simple, but oh so tasty and the pepper added to the taste dimension.

My challenge for next week? It is Chinese New Year. I have a Charmaine Solomon book that I have owned since the early 1980s, and there is a section devoted to Chinese cooking, so that will be an eyes closed and let’s see what we end up with. Watch this space . . .

Life is full of challenges and sometimes we need to push the boat ourselves. The safe and known can be as comfortable as a worn pair of track pants on a wintery night. In previous blogs, I have left no doubt as to my cooking ability and wariness of the unknown. However this doesn’t stop me from setting goals and to challenge myself.

Which brings me to my latest challenge. In November I finished an earlier goal to take one photo a day for 365 days. That went extremely well. So well in fact, that I am now into Year 2. Strike that one off the bucket list. What to do next?

This is when my thoughts (naturally) turned to food. My name isn’t even close to any famous chefs and a challenge has been completed with a movie to match (think Julie & Julia). I really don’t want to venture into the territory of offals or foods I really can’t stomach – pardon the pun. The clock and my brain ticked. Then I spied my bookcase overflowing with recipe books. I have ooh’d and aah’d and salivated over the contents. Then my boring, stick in the mud, tendencies surface and that is as far as I get with said books.

Yesterday, the decision was made! My challenge is to make one new, untried and virgin to me, recipe at least once a week. Not from online or food forums (apologies to Foodlovers), but from the recipe books that are inhabiting my bookcase (built solely for them, I might add!). I may simply open a book and then with my eyes closed, select a page to find a recipe for dinner (and select and select again if it should be a dessert or cake!!). Or hubby can do the honours. The challenge is that it must be an untried recipe.

Last night’s dinner was first off the block. Let me divulge the history of the recipe book. It is the English edition of the book ‘Tuscan Cookery’ by Elisabetta Piazzesi. This book is special to me, as it was gifted by my dear Tuscan friends who reside, where else, but in Tuscany. In a village and countryside that you would sigh over, and my eyes glaze when I recall our time spent there.

Bearing in mind I was not venturing to the supermarket, I picked the first recipe with ingredients to hand. Can I have a drum roll please for ‘Salsicce e Fagioli’. The English translation is simple: ‘Sausages and Beans’. We have an abundance of our home made sausages in the freezer, so I took a packet of these. I sliced three sausages into small pieces and then sautéed them in a small amount of olive oil. I then added to the pan an abundance of chopped garlic (3 large cloves) and sprigs of sage, until the sausages were crisp. Next addition was a tin of tomatoes, lots of cracked pepper, and later two tins of drained and washed cannellini beans. A simple recipe, but oh so effective and tasty.

What is next on the list? Who knows? I will have to venture to said bookcase before our next grocery shop and surprise myself. Watch this space as we delve into the untested! Would you like to join me?