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/

Brussel Sprouts ala Coopers Hawk

So it's taken me over thirty years to get the husband to sign on for brussel sprouts. Tonight he sees me eating these tasty little morsels with an aioli sauce and asks to try one. He is immediately hooked and eats an entire plate full. Brussel sprouts are one thing we rarely have because of his BS aversion, but I think I am on to something here....This is a game changer! Bon appetit!

1 lb fresh brussel sprouts, quartered
2 T EVOO
salt, pepper
1/2 cup mayonnaise
juice of 1/2 lemon
1/2 t cayenne pepper

Preheat oven to 425. On a large baking sheet toss BS with olive oil and season generously with salt and pepper. Roast until crispy and seared, about 25 minutes.
Meanwhile, make aioli by mixing together mayo, lemon juice and cayenne pepper in a small bowl.

Serve BS on a platter with aioli.

Danish Wedding Cookies (AKA pecan puffs)

My mother in law use to make my favorite cookies for me every Christmas. I carry on the tradition. Here is her recipe. Couldn't be simpler, but oh so good!

Cream 1/2 lb unsalted butter with 4 T sugar
Add 2 cups lightly toasted ground pecans
Sift 2 cups flour wiht 1 t salt and add to butter/sugar/nut mixture
Roll into small balls and bake @ 300 degrees for about 20 minutes
Cool on a rack
Shake gently in a bag with confectioners sugar while still warm and again after they have cooled completely.
Gobble 'em up! Merry Christmas!

Thanksgiving 2018 - Latkes

So the 2018 meal was a success....and I didn't kill myself trying out ten new recipes. I did make way more than we needed, but it was more of a gourmet type meal which I always enjoy....a little deviation from the norm, but reminiscent of the flavors of the season. The one new thing I made this year was latkes. I figured we have all had enough mashed potatoes....A little potato crunch on the side could be nice....When looking into the history of latkes this is what I found:

Although many Americans associate potato pancakes with Hanukkah, they have more broad origins. They originated in the eastern European countries of Germany Austria, Russia and Poland as a peasant food. Potatoes were cheap, plentiful and easy to store, making them a staple and necessitating inventive potato recipes.

Of course I would like it. I am a sucker for comfort food. Mac and Cheese, Pasta Fagioli, Spaghetti....all cultures have a go to peasant food. Latkes is another great one to embrace. The beauty of these is that you can make them ahead of time and pop them in the freezer and pull them out as you need them. Another plus when you have a million other things to fix. Crispy on the outside, creamy in the center. For peasant food it surprises me how specific you must get with the cooking instructions to keep them crispy, but done according to Cook's Illustrated's instructions they are delicious (and messy to make!). Another wonderful holiday and no other pictures to show of the food....Oh well, it disappears too fast! Bon appetit!

(Served alongside Avacado Dip, Herbed Roast Turkey and Gravy, Farro Succotash, Red Island Sea Peas, Arugula Salad with Oranges, Feta and Sugared Pistachios, Pureed Butternut Squash, Simple Cranberry Sauce, Bread Stuffing with Sage and Thyme, Pumpkin Rolls, Pumpkin Pie and Apple Crisp). 

Recipes for latkes and other recipes found below:

https://www.freep.com/story/life/food/recipes/2015/07/30/healthy-table-avocado-dip-nutrition/30901523/

http://www.saltandserenity.com/tag/cooks-illustrated-potato-latkes/

http://dinnerfordudes.blogspot.com/2017/11/herbed-roast-turkey-and-turkey-gravy.html

http://dinnerfordudes.blogspot.com/2017/12/christmas-2017-herb-crusted-beef.html

http://dinnerfordudes.blogspot.com/2016/02/snowy-night-and-turkey-chili-with.html

http://dinnerfordudes.blogspot.com/2016/10/succotash-with-farro-piccolo-la-anson.html

http://ansonmills.com/recipes/454