I had some trouts on hand recently. Well, I don't really like trout, in my opinion it hasn't own taste and it needs something with stronger aroma. So I started searching for the perfect ingredient which would meet trout in such a perfect way that it will change my whole opinion to this fish. Blue cheese as an idea found here seemed to be a good candidate. Its crumbly texture and stronger flavor meets perfectly the plain taste and soft texture of the trout. What else? Spaghetti, fresh lemon juice, some canned tomatoes and, of course, hot peppers. I had whole fishes with the skin on, next time I will try it with skin fillets and I suppose, it would be even better. But even so it had unique unbeatable taste. Fresh, flavorful and surprising blend.
If you sit in a restaurant in Bulgaria and ask for something typical for the country, Kavarma will be most probably one of the dishes offered. It is a rustic stew for meat lovers which pairs soft pork and leek.
Long simmering of dishes is part of my winter cooking entertainments.
House full of nice smells, warm and cosy - this is something which mitigates my winter feelings. It is a good idea to have a pot full of pasta sauce on the stove.
This is a simple recipe, but it requires rather a long preparation time, so it is good for a weekend dinner. The long simmering of the meat makes it tender and juicy and easy to shred and the preliminary roasting gives the caramel flavour. The ingredients are quite similar to those ones used in Bolognese sauce, but it tastes different, more home-made and tasty. We enjoyed it much.
