WARNING: DISCLAIMER: BEWARE and other stuff
If you didn't notice yesterday, you will start to soon.
Many French recipes cook with wine.
I have no idea how to replace it, and keep the taste, smell, texture,
and overall "wow" factor that it brings to a dish.
The alcohol will cook off, especially in this meal, as it simmers for hours.
Also, if you eat out at a GOOD restaurant, you have probably already been eating wine based sauces, and foods. Maybe even a whiskey or vodka.
This meal, oh my, where do I begin??
Our meat was from a farm in Iowa.
The family we babysit for, went and picked it up in January, and shared.
Straight from the butcher and his Daddies farm.
Some of the BEST meat I have ever eaten.
Yes, sometimes I do babysit for food.
and toilet paper,
the occasionally chocolate,
and now wine.
LOTS OF WINE
(that stuff is expensive and these meals require it!)
With the meat soaking and simmering in it's bath of Fruity Red,
I chopped the veggies.
It required huge pieces, which makes sense. I didn't want to make a pureed stew.
I did take them out and cut it up before serving.
There was no way the kids could handle those big chunks.
The recipe I used WAS NOT like the ones online. Some of those required vermouth, Brandy, Vodka, etc. none of them added a studded clove onion.
some had nutmeg, others used Sangria.
This had:
Thick Cut Bacon
Chuck Steak
Red Wine and Water
Carrots
Onions
Tomatoes
Tomato Paste
Garlic Cloves
Bouquet Garni
Black Peppercorns
studded with cloves onion
orange zest and juice of one Orange
parsley
Salt and Pepper
Brown the Bacon (put it in a pot),
then sear and "seal" the 3 inched cut Chuck, (throw it into the pot)
Pour a bottle of wine over it, add water to cover meat (if necessary) or just add more wine instead of water. I ran out and had to use their alternative filler suggestion.
Bring to Boil, skim surface foam, then start adding the veggies.
Oh and pepper corns.
let this simmer for 3 hours.
remove bouquet garni
(didn't i mention to throw that in with the veggies!)
Remove the onion with cloves.
Add orange juice and zest
and serve
TOMORROW.
yeah, i said it
cook today to eat tomorrow.
Oops, I forgot about that YESTERDAY.
So we will be eating it today, and comparing it tomorrow.
This is the correct portion of food, see how it sits in a "normal" bowl from my cupboard. My soup bowl is 4 inches across, and about 3 deep, vs 6 and 4.
You want measurements??? What who said that??
ok
8oz bacon
4lbs chuck steak cut into 3 inch pieces
bottle o wine
4 carrots thickly sliced
2 large onions, chopped coarseley
3 ripe tomatoes chopped, seeded, and peeles
1 tbsp tomato paste
2-4 garlic cloves
1 tsp peppercorns
1 sml onion, studded with cloves
1 orange, juiced and zested
2-3 tbsp FRESH parsley
salt and pepper to taste
The other thing I learned while making this and researching this Beef stew. Every region has it's own *special* recipe, but ultimately it is just a Stew. Each one will taste just a little bit different, have different veggies, and different wines.
It is still just a stew.
Delicious, comfort Food on a Chilly night.
No comments:
Post a Comment