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Mar152017

Hearty Beef Stew And Red Wine Pairing For Warmth On A Cold Winter Night

I visited my child's middle school on an unrelated errand some years ago during the lunch period. The "cafetorium" sound level was a dull roar. Children were constantly on the move from table to table. I could immediately see that the lunch period was a social event first, and nutritional break second. I saw my son at the geek table beef casserole slimming world his friends, bolting their lunches so they could play their Magic cards.

The reason why cooking shows are a hit with people is because the society today is largely dependent on visual aids to help them digest the information they encounter. If those celebrities on TV can whip up a decent beef casserole on a windy day then so can you! Professional chefs can even treat this as a sideline, something to do during weekends or bum days: get a cam and record yourself while cooking your favorite recipes. Then compile it, have it burned and sell it over the net.



The first order of business was provisioning. A trip to the local CostCo was all it took. Two grown men had enough food for two months for $450. Granted, we weren't eating fillet mignon, but we weren't going to starve either. We stocked up on canned fruits and vegetables, SPAM, Dinty Moore beef stew jamie oliver, dried fruit, rice, beer, pudding, and powdered Gatorade. An added advantage to buying supplies in bulk is that all the packaging is similar. On a small boat, space is always at a premium, and if your provisions are stacked efficiently, it makes all the difference in the world.

It sounds so obvious to double up on recipes, but how often to we do it? Somehow we have visions of being knee deep in pounds of raw ground beef and chopped onions. However, if you are going to chop one onion, you may as well chop two. If you are going to brown one pound of ground beef you may as well brown two. And so on. You have one dirty pan, but two meals. One to eat now and one to act as one of those freezer meals which are a total blessing on chaotic days.

Make the Paula Deen brown sugar squares. These won't last long, so you may want to make two batches. I don't recommend doubling this recipe, as it loses the gooeyness in a 13x9-pan. Make one batch, cool completely and make another. Two batches will last the week (maybe!). These are absolutely delicious.

Ixnay on: Anything gooey. That extra serving of delicious lasagna or vegetable stew recipe you made last night that your child loves to have at dinnertime will be commented upon by his peers as looking gross. Save it for reheating after school when your child will have the leisure to enjoy it.

Turn chicken pieces or beefsteaks with tongs instead of a meat fork. If you pierce the chicken or beef, the juices escape and it dries out. Use the meat fork to hold your roast securely while you carve it.

Pigeon Stew: (from the 1764 cookbook titled "English Housewifry)--Directions: Take your pigeons, season and stuff them, flat the breast-bone, and truss them up as you would do for baking, dredge them over with a little flour, and fry them in butter, turning them round till all sides be brown, then put them into a stew-pan with as much brown gravy as will cover them, and let them stew whilst your pigeons be enough; then take part of the gravy, an anchovy shred, a little catchup, a small onion, or a shalot, and a little juice of lemon for sauce, pour it over your pigeons, and lay round them forc'd-meat-balls and crisp bacon. Garnish your dish with crisp parsley and lemon.

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