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Winter is back: five specialities for cold days

2.5.2019

Translation: machine translated

The temperatures are more reminiscent of February than May. If you are sun-dependent, then you will need a lot of energy to cope with these frosty days. With these five stews you can at least warm yourself from the inside while waiting for summer to arrive.

I actually already put the casserole in the cellar and prepared for summer. But winter has returned, somewhat unexpectedly like that of Tiger Woods. Whatever. I'll do my best and cook myself one last winter dish. For most recipes, there are also vegetarian alternatives. For Pulled Pork it's a bit difficult. At least that's what I thought. For those who want to, they can prepare a stew outdoors and enjoy nature. To get the illusion of good weather.

Goulash

The great classic among stews. Who invented this recipe (meat cooked in pepper sauce) is unclear. Austrians, Hungarians, Czechs and Slovaks all claim to have been the first to cook goulash. To be honest, I don't really care that much. The important thing is that the recipe is there!

Ossobuco

Braised meat of vitello, sometimes with tomato sauce, sometimes with white wine sauce, but always delicious. The cut of meat bears the name of the dish itself. Or the dish the name of the cut of meat? It doesn't matter. What matters is to enjoy it to the core.

Boeuf Bourguignon

Beef stewed in red wine with lots of onions, carrots and mushrooms. I admit: it doesn't look very good. This recipe is a great classic of French cuisine. Try it to believe.

Staub Cocotte (31 cm, Casserole + Stewpot, Cast iron)

Pots + Pans

CHF219.–

Staub Cocotte

31 cm, Casserole + Stewpot, Cast iron

Potjie

Every year I go camping with old scout friends at an altitude of about 2000 metres. Some 20 years ago during the summer we got stuck in a blizzard. I can't tell you how cold it was. Since then, every year we take a three-foot pot with us. And every year I curse the thing that weighs about 20 kilos. What we cook with it, however, is worth the effort of carrying it all the way up to high altitude. A stew of vegetables and meat, seasoned with wine and soy sauce. Delicious!

Pulled Pork

What is perfect in the smoker in summer can also be made wonderfully in the oven: pulled pork can be in a bun with pickled gherkins, coleslaw and a sauce of your choice. A long preparation, but one that never disappoints!
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Simon Balissat

Teamleader Editorial

Simon.Balissat@digitecgalaxus.ch

When I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.

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