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Witnessing Bill’s Addiction: The Mediterranean Stew

March 22, 2013

Bill has an addiction.  Not to drugs, or alcohol, but instead to ABC’s The Bachelor.  At this point you may think to yourself, “I know people that watch The Bachelor every week, what’s the big deal?”  No, it’s not a big deal, but Bill’s unbridled love for The Bachelor does not stop there.  Bill, along with a group of our female friends, has created a Bachelor fantasy league.  The logistics of the league escape/don’t make sense to me, all I know is they each pick 5 women, and then there’s points and other things involved.  Who knows how it truly works.

The purpose of bringing this up is that for the first time ever I recently witnessed this addiction in full force.  Bill took a hiatus from his normal Monday night Bachelor viewing party and was therefore home as I cooked a Mediterranean Stew (we’ll get to that in a moment).  As I stood there chopping onions in the kitchen I witnessed Bill in full Bachelor fantasy mode: diligently writing notes, constantly texting other females in the league, and posting his outrage on any social media outlet he could get his hands on.  It was like a train wreck, I was horrified but couldn’t look away.  Now for the stew.

Before the very meal between Colleen, Bill, and myself that inspired Cooking For Bill, Colleen arrived at our apartment with a bottle of wine and a cook book: Chef Michael Smith’s Kitchen-100 of My Favourite Easy Recipes.  I love and hate this book.  It has some delicious recipes, however, many of them involve obscure ingredients which as far as I’m concerned disqualifies them from being dubbed “easy.”  The obscure ingredients aren’t difficult for me since I have an errand boy to hunt them down, but for the average person they’re not nearly as practical.  I’m sure I’ll rant about this book on multiple occasions so I’ll spare you here and continue on to the recipe.

The Recipe:

-Brown 2 pounds of beef stewing meat in a large pot.

-Once the beef is brown remove it from the pot and set aside.

-Add 8 cloves of garlic, and 4 onions, all sliced to the pot and cook until the onions are golden brown.

-Add the beef back to the pot along with 1 tbsp of oregano, and 1 can of chopped tomatoes

-Leave on low heat for about an hour then add 1 cup of pitted Kalamata olives, 1 tbsp of capers, the zest and juice of one lemon, 1 bunch of chopped parsley, and salt and pepper to taste.

Phenomenal recipe.  Absolutely delicious.  Side note, pitting olives may be the most mundane task known to man, so thanks for that Mike, oh and also for that jar of capers that will forever sit in my fridge, real practical there.

-Patrick

To read Bill’s side, click here!

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3 Comments
  1. Julia permalink

    Bill should have hit up the olive bar at the grocery store for pitted kalamatas! Capers are great with Salmon! You can also coat them in flour and seasoning and fry them up. I like eating them right out of the jar tho;) This stew sounds yummy, gonna have to try it!

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  1. What a Cool Stew, Bro! |

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