I’ve often opined that travel is one of the ultimate relationship tests. Why and how different people travel can be so… well… different! Different paces, different priorities, different expectations, and different comfort levels when dealing with the unknown. I once booked a two-week vacation to China with a boyfriend I had been dating for nearly one year; less than 24 hours after stepping off the plane I knew that we had to break up. The moral of the story is, plan a nice little weekend trip together before you wind up spending 13 days trapped in a hotel room with your future ex boyfriend.
David Lebovitz opens this week’s Cook the Book Fridays recipe, Honey Spice Bread, with these words: “Some people travel to sightsee or visit museums, cathedrals, or gardens. Me? I travel to eat.” David sounds like my ideal travel companion:-)
He then goes on to warn us that this is a bread and not a cake. I guess I need to work on my listening skills because even after reading this warning, I found myself initially disappointed that this recipe wasn’t very cakey. It just smelled so amazing while it was baking and very reminiscent of gingerbread or similar Christmas treats, that I completely forgot. In any case, my initial disappointment was quickly overcome once I remembered to treat the bread as bread and started experimenting with toppings. David points out that it is quite good with froi gras, but I didn’t have any of that lying around. Topped with the very prosaic peanut butter and jelly, it made a surprisingly good breakfast. My husband enjoyed a few slices with gravalax and sweet mustard. But my absolute favorite topping turned out to be a nice smear of Fume d’Ambert blue cheese. All in all, a delicious and very repeatable recipe.
As for this week’s actual recipe, Belgian Beef Stew with Beer and the aforementioned Spice Bread, well, that didn’t turn out so well. The sauce was delicious, the beer (my favorite Belgian of course!) was also delicious, the meat was dry and tasteless.
As much as I would love to deflect blame away from my cooking skills and on to the recipe, I can’t in good conscious do it because this particular problem seems to plague most of my attempts at making stew. I would love to know where I’m going wrong. Am I cooking it too long, too short. Am I inadvertently buying the wrong kind of meat? It’s entirely possible that something is getting lost in translation between me and the butcher. I just don’t know. At least I had some leftover beer to drown my sorrows.