Beef Stew

Nothing better on a cold day than beef stew to warm the soul. I often make Julia Child's Beef Bourguignon because I like the depth that the wine adds to the sauce. However, Julia is never quick. Today I came across some lovely grass fed stew beef and decided to find a quick recipe for beef stew that would satisfy the persnickety palates around here, mine included. This lovely easy recipe delivered. WINE included! Until spring breaks we will continue to indulge in rich, meaty, warm dishes in this home. Bon appetit!

https://natashaskitchen.com/beef-stew-recipe/

                                       
                                                     (In process......)

Farro and Avacado Salad with Pistachios and Celery

I am in love with farro, my newest super grain, but still learning how to use it in multiple dishes. Salads, an obvious choice, are an amazing choice as the rich, nutty, chewy texture of the farro work well to make the greens more substantial. This dish is clean, bright, filling and a sensory overload with the lemon vinaigrette. Bon appetit!!!!

http://ansonmills.com/recipes/597?recipes_by=grain

Flank Steak

One of my favorite simple go tos when company is coming and time is tight.

Simply marinate the flank steak overnight and grill 6-8 minutes per side over medium coals. Baste with marinade. Slice steak across grain thinly to serve. Cook until medium rare.
1 1/2 lb flank steak
1 cup vegetable oil
1/2 cup brown sugar
1/2 cup soy sauce
1/4 red wine or red wine vinegar
1 T minced garlic
1 T minced ginger root or 1 t ground ginger
Trim excess fat off steak and score steak on both sides. Place in marinade overnight.

Bon appetit.

Julia Child's Deviled Chicken with Mustard Coating

I love reading other bloggers' take on the recipes I make. Penny says it all so I will just copy her link here. I've made this recipe before, but love to revisit Julia to remind myself how to take a whole chicken and butterfly it. No matter how you finish it, you have saved yourself a ton of money and the result can be a juicy delectable chicken that is perfect for mulitple uses. I love that in this recipe the tartness of the Dijon Mustard really gives it a kick. The breadcrumbs from good homemade bread soak up the broth and the mustard and just add the right amount of toastiness. The best way to test this recipe or simply the cooking method is exactly what Penny notes....best tried on a delicious organic chicken that will impart a lot of that deep delicious wholesome organic flavor; not for the wimpy processed bird! The end result is an appetizing aroma, crisp brown skin and juicy meat. Bon appetit!

http://lakelurecottagekitchen.com/2011/04/22/julia-childs-deviled-chicken-with-mustard-and-breadcrumb-coating/