New potato's and our own spinach. The eggs came from my old bee Father (mentor) and the sausages simply from the supermarkt. Oh heavenly days !
Spaghetti bolognaise from the hand of my Bride. I got to do the cut and washing work. Not very glamorous; but come eating time, I shall shine.
We are having Beef Stew Gaston in bread bowls. Beef is so expensive that we rarely have it, but chuck roast was on "sale" (still darned expensive!) and I broke down and got a small roast. We'll have several meals from the stew, which I am telling myself that makes it less expensive. Along with a nice Cabernet and a green salad--who deserves it more than my husband?
Jane I lurve beef stew in all its forms. I have never heard of "Gaston" though. Tell me about it please.
Sjoerd, it is labor intensive, but most good things are! In a large heavy Dutch oven, render out three strips of bacon, remove the bacon strips, and cube two lbs. of beef chuck steak. Put the 1" cubes of beef in the hot bacon fat, sprinkle with flour until the fat is absorbed (makes a sort of roux). Meanwhile, put 1 cup each of tomato sauce and beef stock in a small pan, add one garlic clove and one large onion, chopped coarsley, 1/4 c. chopped fresh parsley, 1/4 of a bay leaf, a good grinding of black pepper and bring to a boil. Pour the tomato/beef stock sauce over the meat, cover, and simmer for about two hours. Add 1/2 cup of dry white wine. Simmer for another hour. During the last 1/2 hour, add carrots, celery, and potatoes chopped coarsley that have been simmered in water for 15 minutes and drained. Like many stews, this is better the next day than the day it is made. It also freezes well, so I make a big batch
I see what you mean, Jane. Thanks so much for the recipe. Yes--this looks VERY good. Is chuck the best for this?
Odif, my spelling was off, way off! I meant that the chop was coarse, not diced or fine. Sorry about that! Sjoerd, I use chuck roast for this. Any beef that is more tender would probably just end up disappearing in the stew.
It was satay and yakitori night for us last night. The weather was nice and we had it alfresco. Yummy!
KK, that looks delicious! I pulled a small pork roast out of the freezer and we are going to have Satay on Saturday night. Thanks for reminding me--I do tend to get in a rut and fix the same things over and over. This will be a treat!
The bbq is lit. The Bean and tater salad are chilling out. The courgettes are marinating. The chicken legs have been marinating too. The filled beetroots have been eaten. The sausages just need a bit of beer over them during the cooking. I will steam some baby carrots. @KK Ng tell me please your homemade satay recipe.
