Dinner, too…Greek Hunter’s Stew

Another of my husband’s favorites for dinner tonight. Stefado (Hunter’s Stew) is a chilly weather dish that hits all the right notes. Best when made with game meat like venison, rabbit or even lamb, stefado is also wonderful when made with beef. Cubes of meat are browned in butter. (Let the butter brown in the pan a little before adding the meat for best flavor.) Add salt, pepper, 2 bay leaves, 1 clove crushed garlic, 1/2 stick cinnamon, 1/2 cup red wine vinegar, 1/4 cup red wine, 1/2 small can of tomato paste and add 2cups of water (or more … Continue reading Dinner, too…Greek Hunter’s Stew

Cafe Muse promises to amuse

The quaint Cafe Muse on Washington Street in Royal Oak, MI is a bargain foodies’ dream come true. Although I have dined here several other times, it has never been for dinner. Chef Greg Reyner has some skills and his sensibilities run toward restrained exotic. On a recent night, several hungry diners were treated to a “Bastille Day” Wine Dinner menu that showcased this chef’s understanding of wine pairings and spices that intrigue. Course One is more of an amuse bouche than anything else. Boursin and exotic mushroom mille-feuille is lacking in exotics but tasty. Paired with a sparkling Rose … Continue reading Cafe Muse promises to amuse