Comment on Beef Stew with Chipotle, Bleu Cheese and Green Onions by Jerry Wolf.
I made this (exactly as given) last night, and it was as delicious as you describe. A keeper! Thanks.
But I have a general cooking question. When I took the pot out of the oven after 90 minutes, it was bubbling away happily. I’ve always simmered stews on the top of the stove, where they too bubble happily. What’s gained by baking it thus?
Recent Comments by Jerry Wolf
Rosemary Pork and Shallot Apple Puffs
Sounds very good, and I’d like to make it for a party in December, but I’m confused about the “1 sheet of puff pastry” and the yield. Directions say, “…roll out the puff pastry. Each third gets cut in half lengthwise and four times across to make 12. What “third?” Do you divide the pastry into thirds, and then each one yields 12 squares? But that’ll yield 3×12/2=18 puffs, not 12. Would you please clarify? Thanks.
Smoky Lamb and Chorizo Chili
Sounds good! Is “1 ball of garlic” the same as an entire head of garlic or just 1 clove?