Silver Spoon

For Christmas, I got a gift card from mom for Chapters. I had to go to the mall on Thursday to return something and thought that I while I was there I would look to see if I could find something at Chapters that sounded appealing.
I looked at novels, craft books, the sales shelves and nothing really popped out at me.
And then I went to the cookbook section. There many books popped out but there was one that really grabbed my attention.
The Silver Spoon. I had heard a review of it on the CBC last year and it sounded pretty good. I believe that it had been compaired to the "joy of Cooking" except for Italian cooking. Bill had also been expressing an interest in doing some more ethnic cooking. So the Silver Spoon it was.
And it fits nicely on my cookbook shelf.

When faced with recipes from a different part of the world, you can expect to find some ingredients that you have never heard of before. But I really never expected to see Beef Cheeks as one of them. I never realized that they were a part of the cow that one ate.

 And by beef cheeks, they mean the cheeks on the front part of the cow, not the back end. Apparently they are quite tough and stringy, no surprise with all of the chewing that a cow does. But when cooked correctly they are wonderfully flavourful. I don't know that I will ever actually try this recipe, but if ever presented with beef cheeks, I will know where to look to learn how to cook it.