A lot of people think of cooking beef in red wine or beer but not white wine. White wine gives a lighter flavor to the dish – and is a nice change if you normally use red. This dish is based on a French recipe from the Alsace region and calls for Riesling or Sylvaner. I didn’t do this in the slow cooker. As long as I was browning the … Continue reading →
Remember a few weeks ago when I posted this recipe for Beef and Beer Stew and said it was the best beef stew I’d ever made? That is still a true statement. I am now thinking that it was, indeed, the beer that made the beef so tender. This stew, made with beef stock and sherry, was good but the beef was not nearly as tender as the stew made … Continue reading →
I almost always cook with wine (both in the glass and in the food) but rarely cook with beer. No particular reason, I just use what’s on hand and there is always wine on hand. After our last dinner party we had a few small bottle of dark ale left. While we both enjoy a beer or two on warm summer days we rarely drink it on cold winter evenings….. … Continue reading →
There was an 80 degree difference between our house here in France and our old house back in Minnesota today. I was going to post a salad to kick off the new year… But, to be in empathy with my friends and family back in the frozen north, I decided on this stew. Normally, when I make stew, I put in a rutabaga. We both love rutabagas. But unless I … Continue reading →
Those of you who have been meditating in a Tibetan monastery may have missed the fact that I recently had a recipe published in the Foodista Best of Food Blogs Cookbook. The book is lovely… glossy pages and all. As usual, I shall attempt to keep it in pristine condition. I’m not certain why I do it. I’m like that with all my books. Mon mari knows better than to … Continue reading →
Go directly to recipe We do two types of cooking at our house. In the summer, mon mari is in charge (sort of). I do all the prep work, marinades, side dishes, etc. and he does the actual cooking on one of the barbecues (gas, charcoal, smoker). We rarely cook inside from about the first of April until well into October, other than boiling the pasta or heating the stock … Continue reading →
