Word: puchero
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Ivens, who wrote the excellent Glorious Stew, whisks with authority through the steamy world of navarin, khoreshe, blanquette, ragout, jambalaya, estouffade, carbonado, col lops and pot-au-feu. She presents Italian, French and Viennese versions of Hungarian goulash, "five fragrances" stew from China, and two savory South American specialties: puchero criolla, a Latin version of New England boiled dinner, and carbonada criolla, beef stew served in a pumpkin. One notable entry is a veal stew from Jerez, Spain's sherry capital, redolent of fino; a dish from Italy is called maiale affogato, meaning drowned pork, in white wine...
...hour early to catch the streetcar to work. To save money, Pedro had also stopped lunching downtown, and that meant another scramble for a ride home. Maria, his wife, knew how to stretch a peso, but the noonday meal seldom varied from the traditional puchero (meat and vegetable stew...
...physician to obey when he wanted a drink [TIME, Nov. 12]. Señor Quezon had no qualms about what kind of food he wanted when well enough to eat. He consulted no doctor but his own instinct, and ordered his private cook to prepare for him the Spanish puchero-that pot which holds life's essentials for rich and poor alike, emblematic of the national well-being of a healthy people. A cabalistic piece of cookery, this gargantuan dish, a rustic circle of savors where each flavor suffers an elision in the interest of the whole, when cooked...
...puchero recipe of Chef Juan Nieto* of Manhattan's Spanish Restaurant El Chico: Spanish peas (garbanzos), cabbage, potatoes, one fowl, beef (1 to 2 lb.), ham (cubed, about ½lb.), spanish sausage (chorizos), lare onion, tomato, pinch of saffron, salt & pepper. Boil slowly for two hours. Serve fowl, beef, ham and sausage on separate platter, garnished with vegetables. Serve broth separately...
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