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Bolognese – The Queen of Sauces February 6, 2013

Posted by Bravado Cooking for Men in Classic Italian Dishes, Classic Stews, Recipes.
Bolognese Sauce

Bolognese Sauce

I spent much of my life traveling in the developing world working on education projects, visiting many of the most remote countries on the planet.  Yet, on checking into a hotel in La Paz or Sana’a or Port au Prince, I would always find spaghetti Bolognese on the menu. (more…)

Jambalaya – An American Classic April 23, 2012

Posted by Bravado Cooking for Men in Classic American Dishes, Classic Stews, Recipes.
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Jambalaya with Skillet Cornbread

We have been doing posts on classic dishes – French, Italian and American.  But, what does that mean?  What is the definition of a classic dish?  I think there are a number of criteria – first, it has to be a dish that is widely known or, at the least, widely known in a certain region; secondly, while the dish might have some ancestors in other countries, it must have its own distinctive personality; and, thirdly, there have to be tons of different recipe variations showing that people have been experimenting for a long time. (more…)

Classic Coq Au Vin March 24, 2012

Posted by Bravado Cooking for Men in Classic French Dishes, Classic Stews, Recipes.
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Coq Au Vin

The French – love ‘em or hate ‘em – are very cool.  They use wine in everything – and why not – they are still the best producer of quality wines in the world.  They have also somehow convinced us use the names of their dishes without any translation – like Coq Au Vin.  This is a classic chicken dish cooked in red wine with a sexy name that we all know.  Maybe the sexy name helps, but – make no mistake about it – this dish really is a classic and the audience will go wild when you serve it to them. (more…)

Beef Bourguignon – Another French Classic March 1, 2012

Posted by Bravado Cooking for Men in Classic French Dishes, Classic Stews, Recipes.
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Beef Bourguignon

What started as peasant fare made with inexpensive cuts of beef that were braised all day long in local red wine has become one of the most famous dishes in the world.

Beef Bourguignon was first made in the Dark Ages –  about 400 AD when wine culture in the burgundy region of France was established.  In the 1700’s, it was discovered by the French elite and it has remained high on the list of “haute-cuisine” ever since.  Let’s thank Julia Child for introducing this wonderful dish to the U.S. in her 1961 classic “Mastering the Art of French Cooking”.  Check out Julia on YouTube showing us how to prepare the dish.  The Bravado recipe is simpler to prepare than Julia’s and is closer to the technique of Ina Garten, the great Barefoot Contessa.  Our recipe is, in our humble opinion, better because we have more carrots and onions and we cook our dish ALL DAY LONG. (more…)

Rustic Cassoulet September 3, 2011

Posted by Bravado Cooking for Men in Classic French Dishes, Classic Stews, Recipes.
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Woman swooning over rustic cassoulet


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