Lamb stew with honey. I made a broth using white wine (verdejo, a Spanish grape from Rueda, works well), and just a tablespoon and a half of honey, plus a little bit of cognac. You know the old saying that everything tastes better with bacon? Well, in this case, bacon would be superfluous, because that sweet and fatty taste you want from bacon can already be detected in the finished broth, and the red onions I cooked with the lamb could practically stand in for bacon on their own. Since lamb is expensive and I didn’t have much of it, I prepared the stew in a small saucepan and served it in tapa-sized portions; we also had scrambled eggs with mint and pimentón picante.
(Photo: Mississippi River near La Crosse, Wisconsin. The dish is from The Food of Spain by Claudia Roden.)
365 Days of Food 