Terrific Turkey Bolognese

Old dogs. New tricks.  Recently I had an operation and had to go on a strict fat-free diet afterwards to repair a chyle leak (look it up if you are interested but it's not that interesting). After years of happy and successful Paleo eating, it wasn't easy. But I've learned new skills and this recipe from Leon's Naturally Fast Food is a winner for anyone who wants to eat less red meat and fat but not be hungry all the time.


Ingredients

2 onions
3 cloves of garlic
2 tablespoons olive oil
1 red chilli
1 green pepper
fresh herbs if you have them (chopped thyme and rosemary are great)
500g turkey mince
2 x 400g tinned tomatoes (if you can find them in glass containers, all the better)
2 tablespoons tomato puree
150 ml red wine
large dash of Worcestershire sauce

1. Peel and chop the onions, garlic, chilli and green pepper and cook in the olive oil until soft on low heat. Don't let them burn.

2. Add fresh herbs. if you don't have any, add dried oregano and thyme.

3. Add the turkey mince and brown all over, stirring thoroughly to make sure it is cooked throughout.

4. Add the chopped tomatoes, tomato puree, wine and Worcestershire sauce

5. simmer gently - the longer the better - but 30 minutes at least.

I serve this with whole wheat pasta ziti. You can try some of the other options like spelt spaghetti and see which you like but stay away from pasta with white, bleached flour. I like to put the cooked ziti into the pan with the bolognese, stir it up, add some chopped parsley if you have it, put the lid on and let it sit for a few minutes so the pasta can soak up the flavours. Make a lot because its great for breakfast  and snacks.

Coleslaw

Mum,
You gotta update the cook blog. I love cooking the recipes, Makes me feel like I'm home.
Mac

Mac,
Such emails make even a lazy git like your mother get going. I guess you knew that. So here's a new addition - a recipe for coleslaw that takes about 10 minutes all in, tastes great and is super easy.

Why coleslaw you are probably asking yourself? I don't like it that much. It's not so special. Where are the recipes of my childhood?

But you've never had this coleslaw. Baba asks for it all the time. Try it cause your Mama knows best.


Ingredients

1. One head of cabbage - pointed spring cabbage is a bit easier to work with but it really doesn't matter. Any cabbage, any colour is fine.
2. Mayonnaise - this matters a lot. I use Duke's which I bring back from North Carolina but it's not sold outside the South (there's a business idea) so buy the best you can get and make sure it doesn't have sugar in it. Totally unnecessary.
3. Olive oil
4, vinegar
5. caraway seeds

Cut the cabbabe in half. Watch your fingers. Cut out the hard bit at the bottom shaped like a triangle and throw it away.
Then cut into quarters and slice each quarter into very thin strips. Make sure you have a decent knife. If you don't, buy one. If you do, makes sure its sharp and buy a sharpener if you don't have one. You can't cook without a decent knife.
In a large bowl mix 1 cup of mayonnaise, a 1/2 cup of olive oil, 1/2 cup of vinegar and a large handful of caraway seeds plus salt and pepper.
Put the sliced cabbabe in the bowl with all the ingredients and mix. Let it sit for a few minutes to soak up the flavours.
You can also add finely sliced vegetable like carrots or peppers but I like it plain. Hope you do too.

Roasted Chicken with artichokes, lemon and thyme

Here is a Mediterranean recipe for chicken from London's, Stevie Parle that I have adapted to be even faster and easier. Plus, it's all Paleo.

Ingredients

1 can/tin of artichoke hearts
2 lemons, thickly sliced
2 onions, thickly sliced
1 head of garlic, peeled and broken into cloves
1 teaspoon sage
2 teaspoons thyme
2 teaspoons chopped parsley
2 handfuls of pitted olives, black or green
Olive oil
1/2  cup white wine

Directions

1. Preheat oven to 200C/400
2. In a roasting pan, spread out the sliced onions, lemons and garlic cloves. Then add the thyme, sage, olives and artichoke hearts on top.
3. Place pieces of chicken on top of that - whatever pieces you prefer - but I think thighs are the nicest and season with salt and pepper and some paprika or cayenne pepper for colour is also good but not essential.
4. Drizzle olive oil over the chicken. Then add the white wine
5. Place in the oven and cook for 45 minutes
6. Scatter the chopped parsley over the dish - or skip it. I do it because it makes it look better and because I like parsley but it's not essential 

Grilled Tuna with Onions and Oregano

You can't expect to read a cooking blog by your mother without the occasional piece of free advice. Guys and gal, you should eat more fish and here's a recipe from Sicily for those times when you are feeling flush and can afford to pay up for the good stuff. Don't try this with cheap tuna. You can also use this recipe for swordfish. Get the fishmonger to cut your steaks medium thick (10-15mm). You can see from the picture that I also added sliced zucchini that was about to go off which was a good additon but not traditional.



Tuna steaks
1 large white onion
4 tablespoons extra virgin olive oil
3 tablespoons wine vinegal (red or white) or lemon juice
2 tablespoons chopped fresh oregano leaves (its OK to use dried if that is all you have)

Slice the onion thinly and fry over low heat in the olive oil with a pinch of salt until very soft but not coloured. Be patient with this.
Add the vinegar and oregano and continue to cook gently. Add a little bit of water if it gets too dry. It should be like a sauce.
Heat another pan until it is very hot. Rub olive oil on the steaks and grill the tuna for 2 minutes on each side.

Serve the tuna on a bed of salad leaves and then spoon the onion sauce over it and serve a sliced lemon on the side. Add a little more olive oil on top and finish with salt and pepper.

Shredded Kale Salad

There is such wonderful looking kale in the markets right now but what to do with it? This recipe from Marie Simmons is the business. It's so good, so fast  and so delicious you'll be amazed.

1 small bunch (about 10 ounces) of kale, the dark, leafy, Tuscan variety is the nicest for this washed and dried

2 tablespoons fresh lime or lime juice

1 tablespoon extra-virgin olive oil

½ teaspoon coarse salt

1 avocado, halved, pitted, peeled and diced (¼ inch)

1 ripe tomato, diced (¼ inch), with seeds and juice (about 1 cup)

½ cup diced (¼ inch) red onion

1 teaspoon finely chopped seeded jalapeño pepper, plus more to taste

1 tablespoon lemon or lime juice

1 tablespoon extra-virgin olive oil

½ teaspoon coarse salt

and if you like - ¼ cup unsalted roasted  pumpkin seeds

1. To prepare the kale, cut along both sides of the stem of each leaf with a sharp knife or pull the ruffled leaves away from the stems with your hands. Discard the stems. Gather a bunch of the long kale leaves together on the cutting board and slice into thin (¹⁄8-inch) crosswise slices. You should have 4 to 6 cups lightly packed.

2. Combine the kale, lemon or lime juice, oil and salt in a large bowl. Rub the ingredients together with your hands (as though giving the kale a massage) until the leaves wilt, 1 to 2 minutes. Set aside.

3. Add the avocado, tomato, red onion, jalapeño, garlic, citrus juice, oil and salt.

 4, Toss to combine. Serve at room temperature.

Mexican Green Soup

Here's another one from the Dock Kitchen Cookbook. It's full of green goodness. To turn your soup into a meal, add some diced skinless chicken breast in with the other ingredients to be fried.

2 red onions, roughly chopped (white ones are also OK)
3 sticks of celery roughly chopped including leaves if still on the stalks
2 garlic cloves chopped
2 large green or red chillies sliced thick
1 large pinch of oregano
1 tsp ground allspice
olive oil
chicken stock
Lots of greens (chard, spinach, kale whatever you have) approx. 1 kg
1 avocado sliced
bunch of cilantro chopped
lime wedges

Fry the onions, celery, garlic, oregano, allspice and sliced chillies in olive oil for about 10 minutes on a medium heat, stirring occasionally, then add the chicken stock and bring to a boil.

Once the broth is boiling, add all the shredded greens. Boil for five minutes. Serve in bowls with the sliced avocado and cilantro on top and lime wedges on the side.

Chicken (or duck) Livers with Six Spices and Pomegrnate Molasses

The Paleo diet is big on organ meats - but it can be hard to fit them into your cooking routine. Here is a recipe for chicken or duck livers which is so good and so easy, you can eat it every day. This recipe is a variation on one taken from Stevie Parle's Dock Kitchen Cookbook. n.b. The pomegrante molasses are essential to this dish. It should be available at ethnic markets, Whole Foods and yes, Buy-Rite Market. Everything else you can substitute such as corianger powder for coriander seeds if that is what you have on the shelf.

250 g chicken or duck liver
olive oil
1 1/2  tablespoons pomegranate molasses
coriander seeds
cumin seeds
ground all spice
ground cinnamon
ground cloves
nutmeg
salt and pepper

Heat a wide pan, season the chicken livers with salt then put a large splash of olive oil in the pan followed by the livers. Fry without touching them for a minute until browned on one side, then turn them all over and sprinkle with the six spices. Add the pomegranate moalsses, shake the pan, turn the livers again cook for another minute or two. Et voia! The livers should be medium firm and pink in the middle.

Twice-Cooked Mushrooms

This recipe comes from the Pre-Catelan restaurant in Paris. It is super easy and very delicious.

2 tablespoons olive oil
1 lb mushrooms - any type. Regular button mushrooms are fine - cleaned and sliced
Salt and pepper
Garlic sliced
2 tablespoons chopped parsley

1. Heat the oil in a large non-stick frying pan over moderate heat until hot but not smoking. Add the mushrooms, season lightly with salt and pepper and saute just until they begin to give up their juices. About 2 to 3 minutes.

2. Drain in a colander and set aside. With a paper towel, wipe out the frying pan and add more olive oil over moderate heat.

3. Add the sliced garlic and stir for 1 minute. Return the mushrooms to the pan and cook for 2 minutes more.

4. Off the heat, sprinkle the mushrooms with the parsley. Season with fresh pepper and serve.

Guacamole

Ingredients

½ small onion, very finely chopped

1 fresh chile, stemmed, seeded and very finely chopped

1 ripe tomato, cored and finely chopped

1 clove garlic, finely chopped

fresh coriander chopped

3 ripe avocados

½ teaspoon salt

½ lime juiced

1)   put chopped onion, garlic and lime juice in a bowl or mortar if you have one and leave for a minimum of 15 minutes – this makes the onions less aggressive

2)   Add everything else to the bowl and mash with a fork

3)   If you are not ready to eat immediately, add the pits from the avocado to the bowl and cover with plastic wrap.

Zucchini, Pine Nut and Raisin Salad

This is a wonderful zucchini dish that can be served hot, warm or cold. It is super easy to make, inexpensive and healthy but it tastes indulgent.  Jeff loves it.

Ingredients

3 zucchini

olive oil

large handful of raisins

large handful of pine nuts

2 cloves of garlic, peeled and chopped

lemon juice

pepper

1) Slice the zucchini into pieces that look like silver dollars and throw them into a skillet with pre-heated olive oil.

2) Cook for about 7 minutes, stirring frequently.

3) Add the raisins, pine nuts, garlic and pepper.

4) Let the pine nuts brown slightly, then add the lemon juice to taste – at least one whole lemon

5) Cook everything together briefly to mix the flavors

6) You’re done

Thai Crumbled Beef in Lettuce Wraps or Ground Beef Never Tasted So Good

Here is a super-fast, super-delicious, super-healthy recipe adapted from Nigella Lawson’s “Forever Summer” that is guaranteed to please.

Ingredients

2 red birdeye chillies, finely chopped

pound of lean ground beed

1 tablespoon Thai Fish sauce

1 tablespoon Thai green curry paste

2 pieces of bok choy – chopped but not too fine

4 spring onions finely chopped

lime juice

chopped coriander and chopped mint

1-2 heads of your favorite lettuce

Put the ground meat in a heated non-stick frying pan and cook for 3 to 4 minutes on highish heat until no trace of pink remains.

Add the bok choy and stir

Add the fish sauce and curry paste and still stirring, cook until the liquid evaporates.

Off the heat, stir in the spring onions, lime juice  and ½ the coriander and mint.

Turn into a bowl and sprinkle the remaining coriander and mint on top just before serving.

Arrange the lettuce leaves on another plate and place both on the table. You, and your friends can now fill the lettuce leaf like a wrap with the crumbled leaf.

Enjoy!

Creamy Mushroom Soup without the cream

My favorite mushroom soup recipe comes from Julia Child. There's only one problem with it - too many calories. Here’s a modified version of Julia’s creamy mushroom soup, this time without the cream but loaded with flavor.  For this soup, and all great, creamy soups, you need a hand blender so if you don’t have one, buy one, preferably with a strong motor. Here is a picture of mine.

Ingredients

4 Tbs olive oil

1 cup of minced onions or shallots

¼ cup of ground almonds

8 cups of chicken stock

Mushrooms – at least 2 quarts – sliced. The plain white button variety are fine

¼ tsp dried or fresh tarragon

1)   Set the pan over moderate heat, add the olive oil and stir in the onions/shallots. Cook over low heat, stirring constantly for about 8 minutes.

2)   Stir in the ground almonds. Stir slowly for 3 minutes to cook the almonds but don’t let them brown

3)   Pour in one cup of the chicken stock (heated up) and whisk to blend. Slowly pour in the rest and simmer for 15 minutes

4)   Put all the mushrooms sliced in to the pan saving a small handful of the sliced mushroom for later and a pinch of tarragon

5)   Simmer for 20 minutes stirring frequently

6)   Blend using a hand blender (shown above)

7)   Simmer back in the pot for 5 more minutes, season with lots of pepper and garnish with the sliced mushrooms and tarragon you held back

Chicken with Lemon and Anchovy

We had this last night and it was easy and delicious. If you are tired of chicken, this would also work well with pork or veal chops - not too thick


Ingredients


8 chicken thighs
Olive oil
2 onions, finely sliced
4 cloved of garlic shopped
10 anchovy fillets
1 lemon, finely sliced
100 ml white wine
100 ml chicken stock
large sprig of rosemary

Heat the oven to 450F. Take a pan that can go on top of the stove and in the oven. Put it on the stove with 2 tbsp of olive oil. Throw in the chicken pieces and brown on both sides, then put on a plate. Add the onions, garlic and anchovies to the pan, adding a small amount of oil if things looks too dry. Turn down the heat to low and cook for about 10 minutes, until the onions are soft and translucent and the anchovies have dissolved.

Add the wine and let it cook until the sauce is syrupy and then add the chicken, lemon, rosemary and stock and bring to a simmer. Cover the pan with foil and put it in the over for 20 minutes. Remove foil and cook for another 15 minutes. Serve with a green salad.

Mom's Meatballs

Ingredients

For the meatballs:
2 pounds ground veal (beef is OK but veal is nicer)
1 egg
Lots of ground nutmeg
Lots of fresh rosemary chopped fine
Large pinch of thyme
Pinch of paprika

For the sauce:
Bunch of leeks
Olive oil
Wine
Garlic
Chopped tomatoes -  I use Pomi brand chopped tomatoes in Tetrapak, glass jars or fresh
and any other vegetables you have in stock that need to be eaten such as celery, peppers, parsley

1) In a bowl, mic all the meatballs ingredients together, make into balls about the size of golf balls or a bit larger.
2) Put 2 tablespoons of olive oil into a large pot, heat it up but not so high that it smokes and brown the meatballs on all sides in the oil
3) When meatballs are done, take them out carefully and leave aside
4) Put all the igredients for the sauce in the pot right after you take the meatballs out and stir fry. If all the olive oil has been absorbed by the meatballs, add some more
3) Add a cup of wine and scrape all the brown bits off the bottom of the pot
4) Add the tomatoes, turn down the heat to simmer, cover and cook as long as you can afford to wait because the longer you cook tomatoes the nicer they taste but at least for 20 minutes
5) Add the meatballs and cook for at least another 20 minutes

Grilled Meat with Mushrooms and Peppers

Here's an easy way to eat well after a long day. Ready in less than 30 minutes, last night I used veal chops but you can use just about any thing - beef, pork or chicken - as long as it is organic and grass fed.

2 filets or chops of grass fed meat
Olive oil
1 chile pepper chopped
bunch of cilantro chopped
2 red peppers sliced
1 large onion sliced
fresh mushrooms sliced
baby spinach (Its OK to buy this washed in a bag)

In a pan, heat the olive oil and saute the onion and pepper slices until limp.
Begin grilling the meat in a grill pan or under the broiler. Unless very thick, 2 - 3 minutes each side should do it.
Add the sliced mushrooms, chile and cilantro to the sauteing vegetables
When the meat is ready, put it on a bed of uncooked baby spinach and then cover with the sauted vegetables
Add salt and pepper and you are good to go.

Roast Crispy Cauliflower

Here is the recipe for the cauliflower we ate (happily all together) in Australia. It is something you can prepare simply and quickly. It is delicious, super healthy and affordable. Doesn't get much better than that.

1 cauliflower
4 tablespoons olive oil
1 tablespoon turmeric
1 tablespoon curry powder
1 teaspoon black mustard seed (if you don't have this - don't worry but they do taste great)
Salt and freshly ground pepper

1) Preheat the oven to 400F/200C
2) Cut cauliflower into smallish florets, discarding the stalk and put into a roasting tray
3) Add the oil, turmeric, curry powder, mustard seeds, salt and pepper and toss
4) Spread out evenly in the tray
5) Put into the over for 30 minutes, shuffling the tray once after 15 minutes

Footie Banger Delight or Sausages with Apples and Cider

So, do you like the title? Anyway, this is a great meal to make if you - and friends - are watching footie. Particularly delicious in the autumn when the season has just gotten underway.

Ingredients

8 Sausages (best you can afford)
2 Apples
2 Onins
3 Tablespoons olive oil
Small piece of butter
200 ml apple cider or juice

Cut both the apples and the onions into wedges. Put everything except the cider into a shallow overproof dish. You want all the ingredients to lie in one layer. Season with salt and peper and stir so that everything is covered with the oil. Put in the oven at 359F and cook for 45 minutes.

At half time, take out of the oven, turn over the sausages and add the cider. Put back in the oven for another 45 minutes.

While Chelsea is pulverizing the competition, the sausages will cook to a lovely golden colour and the cider will reduce to give you some cooking juices. After the game, take out and enjoy.

Serve with baked potatoes.

Love,
Mom

A Plan for Thanksgiving when the Cook Has to be in Court

Middle son (he who shall not be named on the internet) called for tips on how to organize Thanksgiving when you're short on time - i.e. when the cook is on a big case. So being a great Mom, I wrote him a plan. Seeing as how all of you will someday be organizing your own Thanksgivings, I thought this would be a fun document to share.

Bon Appetit!

Menu

Decide exactly what you are responsible for and write it down. If you are supplying the turkey and the trimmings and your other guests are all bringing a dish, your list might look like this:

Turkey

Stuffing

Gravy

Cranberry Sauce

As long as you have those four things under control, you are in business. I’m sure you don’t need me to tell you that you need to buy a lot of booze. Dad likes to serve Beaujolais Nouveau because 1) it arrives around Thanksgiving, 2) its not too expensive and 3) its not too heavy.

List

Once you have a menu, you need to make a list. This is the most important step in the whole process and more time has been wasted running back and forth to the store because you forgot something than any thing else.

Once you have chosen your recipes, write down every ingredient (yes, every ingredient). It will be a long list. Now you can go through the kitchen and cross off anything you already have in sufficient quantities.

At the same time, think about what equipment you need to get the turkey to the table. You will need 1) a pan large enough to hold the turkey  2) carving board large enough 3) carving tools. If you don’t have these items, borrow or buy them.

Shopping

On Tuesday, take your list and go shopping. You might want to order your turkey ahead by phone to make sure they have the size you want. Rule of thumb, a pound per person. I wouldn’t leave the shopping any later because the stores become too crazy and things run out.

Prepare Ahead

You can make both the cranberry sauce and the stuffing ahead of time: the cranberry sauce whenever you want because it keeps in the fridge forever and the stuffing on Wednesday. Be sure to keep the stuffing in the fridge after it is made.

Another way to get ahead of the game is to set the table on Wednesday. This also helps you to see if you are missing things like chairs and knives and gives you time to acquire them.

On the Day

There are 1,000 ways to cook a turkey, each with different timings. Nevertheless, an 18 – 22 pound stuffed turkey should take about 5 hours at 350F. After the turkey comes out of the oven, it needs to rest for 30 minutes. A good way to know that your turkey is cooked is to pierce the thickest part of the leg with a thin skewer (or fork if you don’t have one). The juices that run out should be golden and clear. You can also give the leg a little tug to make sure there is some give in it.

The turkey can rest for longer (up to 50 minutes) if you want to slow things down. Just be sure to cover the turkey in tinfoil to keep it warm.

Once the turkey is out of the pan and resting, you can make the gravy.

So, calculating backwards, if you want to eat at 5:00, then the turkey should be in the oven by 11:30. If the stuffing is already made and you’ve already bought the turkey, that shouldn’t be a problem.

Turkey Tips

You don't have to do anything except keep the turkey in the frig until you cook it. Then do this:

1) Take the giblets out of the turkey. They are normally in a plastic bag. Just make sure the cavity of the turkey is empty

2) Stuff the turkey into the neck end, pushing it up between the flesh and the skin towards the breast - not too tightly because it will expand during cooking. Press it gently and then tuck the neck flap under the bird. If you have a small skewer you can secure it. If you don't, just forget it, it will work either way

3) Put the rest of the stuffing in the body cavity

4) Put the bird in the pre-heated oven

5) You can baste every half hour or so if you want. I never do because my turkey is too big and I'm just glad I got it into the oven. Basting is nice, not essential.

6) If the skin gets really dark looking, cover the bird with an aluminum foil tent, not too tight. Normally, you need to do this for the legs and wings which get the darkest the fastest.

Does that help?

Mom

Good luck.

A Recipe for the Perfect Thanksgiving

In 1990, when we were living in Frankfurt, I received the phone call that changed our Thanksgiving celebration forever. The call was from my friend, Pat, who had just won a turkey, which was the prize for a 5K road race. What am I going to do with this turkey, she asked? It’s enormous!

We quickly decided that the only thing to do with an enormous turkey was to cook it and invite everyone we knew to a real American Thanksgiving. As we had the much larger apartment, we held the event at our place. I should add that Pat and I knew a heck of a lot of people.

That first Thanksgiving was a “succes fou”. The food may have been traditional but the guests definitely were not. Instead of the Norman Rockwell family pictured above, we had an exotic assortment of international mutts: homesick Americans, international Germans and lots of other nationalities drawn to Frankfurt during that ‘moment’ in the 1990s when the city was vying to become the financial capital of Europe and the American military had an enormous presence. The meal was big fun and completely chaotic. We had invited so many people that we ran out of everything, chairs, knives, and plates but no one seemed to mind. That enormous turkey was the talk of the town.

The next year, we did it again. We invited more people. We gave people assignments and extended the menu. We developed traditions. Your father started reading Art Buchwald’s ‘Explaining Thanksgiving to the French’. For some reason that I can’t remember anymore, I started to wear an Austrian dirndl. Our Thanksgiving became like the baseball field in the movie  ‘Field of Dreams’.  We built it and they came. And then we moved to London – and still they came. And they keep coming. But of course, you know all of this. You were there.

This year, you will be holding your own Thanksgiving celebration in California. Of course, I will miss you, but that is not my point. I was going to write-up some recipes for you to use, but I realized - you don’t need them. You are sons of a grand Thanksgiving tradition. You already carry in your heads and your hearts everything you need to know about America’s best holiday. But I’m still your mother and I like to dispense advice so here it is.  For the perfect Thanksgiving what you need to do is:

Buy a big turkey. Invite everyone you know. Cook. Eat. Next year – repeat!

Good luck,

Mom

Eureka Chilli

I was talking to Mac recently. "Mom", he said, "it is soooo much cheaper to cook your own food". Eureka!
Yup, you can save a fortune if you cook at home. So this recipe is for Mac. It's super cheap, super easy and super delicious.

You will need:

1 pound of ground beef - you want ground beef with a high fat content which is normally the cheapest.

2 cans of kidney beans

1 spicy chorizo sausage (Spanish) - if you can't find this just skip it

1 onion and a clove or 2 of garlic

Oregano

Large spoonful of tomato paste (buy in toothpaste tubes and keep in fridge. It lasts forever)

1 can peeled tomatoes (Buy lots of these and keep in kitchen because they are very useful)

Worcester Sauce (this is good to have in your kitchen cabinet even if you will only use a little so don't worry about buying a bottle)

Grated cheese ( its cheaper if you grate it yourself but pre-grated is OK)

1) Slice a chorizo sausage into thinish slices.  If you can't find chorizo, just skip this step.

2) Chop an onion and if you like garlic, chop some of that too

3) Put a tablespoon of cooking oil in the pan. Add the onion, garlic and chorizo sausage and cook over very low heat until the onions are translucent. Keep heat low and stir often

4) Add the ground beef and stir

5) When it changes color from red to light brown, add the oregano, tomato paste, the can of tomatoes, four shakes of the Worcester sauce and some salt. Stir. Turn the heat down. Put a lid on it and cook for at least 30 minutes or longer if you can wait that long.

6) Right before you serve, add the grated cheese and let it melt

Dig in