Monday, July 22, 2013
Monday, July 15, 2013
Guinness Beef Stew
Mmmmmmmmm...
It's kind of funny. I don't drink very often, but boy do I love cooking with alcohol.
It just makes food taste soooo delicious.
Today's recipe: Guinness Beef Stew!
* 2 tablespoons butter
* 1 medium onion
* 8-10 crimini mushrooms, sliced
* heaping tablespoon diced garlic
* a few good splashes of worchestershire sauce
* 3 sprigs of fresh thyme, plus a generous pinch of dried thyme
Heat dutch oven with the oil and butter, and cook above ingredients
As a bonus, use the remaining Guinness to make Nigella Lawson's Guinness Chocolate Cake! The measurements work out perfectly, if you buy the 440ml cans on Guinness. (2/3 cup for the stew, and a cup remaining for the cake!) Yum!
It's kind of funny. I don't drink very often, but boy do I love cooking with alcohol.
It just makes food taste soooo delicious.
Today's recipe: Guinness Beef Stew!
RECIPE
* olive oil (for the pan)* 2 tablespoons butter
* 1 medium onion
* 8-10 crimini mushrooms, sliced
* heaping tablespoon diced garlic
* a few good splashes of worchestershire sauce
* 3 sprigs of fresh thyme, plus a generous pinch of dried thyme
Heat dutch oven with the oil and butter, and cook above ingredients
until the onions are translucent and soft.
* about 1/2 kg stew beef, cubed.
Add the beef to the onion mixture and brown.
* 3-4 carrots, chopped
* heaping tablespoon pearl barley
* freshly ground salt and pepper
* 2/3 cup Guinness
* 2 cups beef broth
Add the above ingredients and bring to a boil. Cover and reduce heat. Simmer for 2-3 hours.
* about 2 cups baby potatoes
Add potatoes. Cover and simmer for another 20-30 minutes.
* about 1/2 kg stew beef, cubed.
Add the beef to the onion mixture and brown.
* 3-4 carrots, chopped
* heaping tablespoon pearl barley
* freshly ground salt and pepper
* 2/3 cup Guinness
* 2 cups beef broth
Add the above ingredients and bring to a boil. Cover and reduce heat. Simmer for 2-3 hours.
* about 2 cups baby potatoes
Add potatoes. Cover and simmer for another 20-30 minutes.
As a bonus, use the remaining Guinness to make Nigella Lawson's Guinness Chocolate Cake! The measurements work out perfectly, if you buy the 440ml cans on Guinness. (2/3 cup for the stew, and a cup remaining for the cake!) Yum!
Lavender wine jelly makes rainy days better...
It is a cold, grey, dreary day. I'm getting over being sick. I slept in until 2pm (2PM!). I should go for a walk or on my elliptical or something... but I don't feel like it. What I DO feel like doing, is cooking. The stove will warm up my house and I will feel productive, and (bonus) it will smell delicious all evening.
I'm thinking that today is a good day to try out this recipe I found on Pinterest, although I've already adapted it a bit in my head. The original recipe calls it "Lavender Jam" but really, its more closely related to a wine jelly, since alcohol forms the largest base of the recipe.
* 1/4 cup raw sugar
* 2 tablespoons honey
* 1 cup sweet red wine (I used FlipFlop Headshrinker Sweet Red)
* 1/2 cup water
* 1/2 package pectin
Using a mortar and pestle, crush the lavender a bit, to release the oils first. Mix all ingredients in a saucepan. Cook over medium heat, stirring constantly, until the mixture becomes thick and syrupy. Transfer to a pretty jar of your choice (I like to save old honey jars or small mason jars for things like this...). Store in the fridge! (Adapted from onceuponacakestand.com)
I'm thinking that today is a good day to try out this recipe I found on Pinterest, although I've already adapted it a bit in my head. The original recipe calls it "Lavender Jam" but really, its more closely related to a wine jelly, since alcohol forms the largest base of the recipe.
Lavender Wine Jelly
* 1/4 cup culinary lavender* 1/4 cup raw sugar
* 2 tablespoons honey
* 1 cup sweet red wine (I used FlipFlop Headshrinker Sweet Red)
* 1/2 cup water
* 1/2 package pectin
Using a mortar and pestle, crush the lavender a bit, to release the oils first. Mix all ingredients in a saucepan. Cook over medium heat, stirring constantly, until the mixture becomes thick and syrupy. Transfer to a pretty jar of your choice (I like to save old honey jars or small mason jars for things like this...). Store in the fridge! (Adapted from onceuponacakestand.com)
Sunday, July 14, 2013
Saturday, July 13, 2013
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