Happy New Year

I braised it stovetop w/ the wine and vegies and herbs/spices because my oven caught on fire. I added herbs de Provence and plenty of garlic along w/ the wine. 3 hours cooking time.

You can add the onions, mushrooms, carrots and potatoes after 2 hours of cooking the meat. 3 hours total. I do it in a black cast iron pan( 8inch) with a glass lid. You can watch it and test it all as you cook. If the vegies are done before the meat is fork tender, simply remove the vegies and continue cooking the beef. Add beef broth or beef bouillon to the pan for a deeper, richer flavor.

Happy New Year!

3 hours is a while. You will want to have some appetizers, like shrimp cocktail and cheese( bleu, and brie w/ jam) and crackers,sardines, minced mushrooms and onions sauteed w/ garlic and sage , artichokes etc... . while you wait, as well as wines of your choice ( I';m a nut for pinot noir), and / or egg nog . You will have sports on tv and as much talk as garlic in the food. It will all be spicy and good. You will need some kooks from your very own family to be involved, as well as the lonesome and homeless. They are as worthy of love and consideration as the food.

God Bless. Happy New Year.

You Win Some, You Lose Some

An historic college basketball game tonight as the 90 game winning streak by Connecticut - best all time since John Wooden's UCLA men's team in the 70's - was eclipsed by the Stanford women. Great ball game. I am an avid fan of girl's basketball because all 3 of my girls have played basketball.

It happens with food, too. You might have made, say, a great beef Bourguignonne - which means beef " as prepared in Burgundy," which is braised w/ onions and mushrooms in red wine, Burgundy, I suppose, which equates with our California Pinot Noir( same grape).

You make it the best 90 times and the next time you screw up and lose and then you might make it great many times thereafter. It will probably make you better after you lose because you don't want to lose again.

I bought a beef chuck roast today and intend to prepare it in the beef Bourguignonne manner tomorrow - a simple adaptation - and will report on the results tomorrow after it is done.

It Will SaveYour Life

Nice to be back. I've had a nasty virus in my computer and was unable to hold my website. Thanks to Norton Live, the virus(es) has been removed and I am protected again.

I have a passion for the roasts, stews and soups of wintertime. The one pot meals that nourish, sustain and excite us through the cold and dark time of the year. I swear that some of these lunches and suppers have saved my life.

If you're from the Midwest( Mn) and you grew up on Mom's pot roast , you know what I mean. You can make it better, I think. She seasoned it with salt and pepper - the chuck or blade front end of the cow, as well as the potatoes, carrots and onions.

Add garlic and rosemary or "herbs de Provence( a mixture of dried herbs from the South of France) which includes basil, fennel seed, lavender. marjoram, rosemary,sage, summer savory and thyme ( according to the "Food Lover's Companion") - a thoroughly intoxicating perfume of flavors esp when married to meats like beef or pork, or chicken in a one black cast iron pan meal.

One hour total cooking time w/ chicken - add vegetables the same time as the chicken.

With a pork or beef roast( or venison), add the vegetables after one hour of cooking and check for tenderness at 2 to 2 1/2 hours. You should add water and wine at the beginning and cover your container( 2 cups water, 1 cup wine - red or white). It is so simple and so good - deep, rich, aromatic, delicious.

Serve with artisan bread for dunking.It will keep you alive and interested. Umm, 350 degree oven. Oh, add whole mushrooms, too. Mom didn't.