Monthly Archives: November 2010

Vegetable Stew

There are two rules for any stew:  cook aromatics first (in this case celery, carrot, onion & garlic) and use dry wine.  And here’s a personal preference….  Use root vegetables for thickness instead of a roux or corn starch.

crusty bread completes the meal

This is a basic recipe.  The essentials are aromatic vegetables, stock and wine.  The rest is up to your discretion.  You’ll want to make more than you can eat immediately so that there’s something in the freezer for later.

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Filed under Main Courses, Soups & Stews, Vegetarian

French Style Beef Stew

Ever notice how beef stew tastes better the second day?  Since this improves after a day or two in the fridge it’s a great dish to prepare on a weekend and serve on the weeknights ahead.

a simple mixture of wonderful ingredients

A great 5 minute meal when reheated, it takes about 4 hours to cook.  Another reason for making it in advance.

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Filed under Beef, Main Courses, Soups & Stews

Braised Pork Loin

Braising doesn’t always take time.  With a little practice this elegant meal can go from prep to table in about an hour.

rustic & charming

 

This recipe calls for butterflying the meat in preparation for seasoning, a technique that adds flavor and saves on marinade time.

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Filed under Main Courses, Pork, Technique & Dirty Secrets

Bronzini w/Potato Puree (& dorsal boning technique)

This seems a bit beyond the basics but, when broken down, it’s really quite simple.  And elegant.  Total cooking time is less than one and a half hours, but the end product looks like so much more.  The technique covered in this recipe is boning round fish through the back.

deceptively simple

So break it down into three parts:  preparing the puree, boning the fish, and assembling the final product….

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Filed under Main Courses, Sauces & Stuffings, Seafood, Technique & Dirty Secrets

Honey Bread [by Table Daughter]

Honey bread, or “honey bear bread” as my sister calls it has become a permanent fixture in our household.  It is a deceptively simple bread to make, and only requires one bowl (which I love because it means less dishes for me!).  Despite the name honey bread is a white bread with subtle hints of honey and not overly sweet.

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Filed under Baking, Sides, Table Daughter

Bread Sticks

This is a nice touch to a special meal.  It’s also a great snack to have around.

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Filed under Baking, Sides

Garlic & Olive Oil Dipping Sauce

Ever get too much garlic and wonder what to do with the excess before it turns?  Try making garlic & olive oil dipping sauce.  It will last for months in the fridge without loosing flavor or texture.  You can use it as a condiment on bread, a marinade for meat or poultry, or a substitute for pesto in pasta.

the perfect use for aging garlic

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Filed under Condiments, Vegetarian