beef

Roast Tenderloin of Beef with Red Wine Sauce; my 1001st post

by

1001 It's a palindrome. In fact, it's a mirrored palindrome. In case you don't remember what a palindrome is, it's a word (racecar, radar, mom) or a sentence (Madam I'm Adam; I did, did I) that reads the same forward and backward. A mirrored palindrome does it in when viewed in a mirror (A TOYOTA). … Continue reading…

Beef and Sweet Potato Tagine; The truth about Chocolate

by

‘White chocolate is what’s left after you take the chocolate out of chocolate.’ I don’t consider it calorie worthy. I did think it was the same as White Almond Bark. I was wrong. The white part of White Almond Bark can be made from vegetable or animal fat and is usually white.  It likely has … Continue reading…

Acorn Squash Stuffed with Beef and Rice; the Saga, Part IV

by

As long as I an in the US, visiting family and having a wee holiday, I thought I would entertain you by reprinting: The Saga of the Titre de Sejour, French Paperwork in 4-parts  Part IV April 10, 2006 Back to the Carte de Sejour: We now have the coveted visa so we confidently submit … Continue reading…

Beef Braised in Chianti; Cooking with Wine

by

Did I ever mention that I often cook with wine? Not cooking wine…. One should never, ever cook with a wine not fit to drink. One can get perfectly quaffable wines to use in cooking without uncorking the Grand Crus. Wine tenderizes the meat, adds flavors and results in fantastic sauces. I do like to … Continue reading…

Beef and Pepper Quiche; Do it with Enthusiasm

by

Sedi, our little, old, German Shepherd, no longer joins us for our walks. She gets just as wildly excited as she used to, but falls down if she's not careful. She still spins in circles trying to get out the door, but sometimes hits her head on the frame as she dashes out. She races … Continue reading…