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Genevieve, Answers to all Your Questions

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Hi genevieve,

Yes, use your LeCreuset, a dutch oven is perfect.

I choose the underblade that has hardly any fat and very little marbelizing. A California Roast also works perfectly. To tell you the truth, I think any cut of meat that one braises for 3 hours has got to be tender.

Ok, now for the Avjar...

Avjar is a red condiment (delicious) that is Slavic. It is made of sweet red bell peppers, eggplant, garlic and spices and salt. I believe a while back Betsy posted a recipe for homemade Ajvar.

I get mine from my sister in Jersey who gets it from an Italian shop called Corrado's. She brought me back 5 jars this last week becuse I begged her to. I just love this condiment as it adds pizazz to everything I make. I add it to any chicken or beef dish. My sister likes it smeared on cream cheese with a cracker. Oh, and if you add a tablespoon or so to sauteed veggies, to die for!!!!

I use the Marco Polo brand, it is called "Mild Ajvar, Vegetable Spread. It is simply divine!!!

Happy Cooking!!! Gina
MsgID: 089939
Shared by: Gina, Fl
In reply to: What is Avjar?
Board: What's For Dinner? at Recipelink.com
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