|
Post by spindrift on Nov 6, 2009 14:57:15 GMT
I have invited guests to dinner tonight. This afternoon I am cooking a beef casserole. I have assembled all of the ingredients and the cooking utensils are ready~
|
|
|
Post by Deleted on Nov 6, 2009 15:00:36 GMT
Mmmmmm.... you could take it down the bourgignon road...
|
|
|
Post by spindrift on Nov 6, 2009 15:29:12 GMT
A bottle of South African red isn't far away~
|
|
|
Post by spindrift on Nov 6, 2009 15:42:42 GMT
Start by coating the beef with a mixture of plain flour, salt and freshly ground black pepper. Next, quickly fry the beef, on each side, until it has browned. Now soften the onion, leeks and carrots in the oil (I nearly forgot the celery and garlic) Put the browned beef into the casserole Pour in the wine and a little stock
|
|
|
Post by spindrift on Nov 6, 2009 15:55:11 GMT
And after what seems like hours of preparation ~ the casserole is ready to simmer gently for 2/3 hours Later on, I will show you the finished dish and report on whether it's tasty!
|
|
|
Post by bixaorellana on Nov 6, 2009 16:13:26 GMT
It certainly looks and smells good, Spindrift. ;D
It's beef stew weather here and your wonderful pictures make me want to cook some.
|
|
|
Post by spindrift on Nov 6, 2009 16:59:38 GMT
You must have cold weather then?
I'm thinking that my casserole looks rather pale in the picture, but actually it's not!
|
|
|
Post by imec on Nov 6, 2009 17:10:13 GMT
I have invited guests to dinner tonight. Oh boy, I wish I was one of them! I love cool weather dishes like this and this one looks great! I love how you've photographed this - I have to help my daughter and friend with a home-ec project tomorrow in which they have to produce a meal and provide all of the recipes, instructions and pictures - I will take some tips from you post. Thanks!Oh, and I love your iron casserole (looks like a Le Creuset?). In fact I was contemplating a post of "my two seasonal friends" - the two friends being my two iron casseroles I use frequently from October through March/April.Fantastic post!
|
|
|
Post by Deleted on Nov 6, 2009 17:25:13 GMT
Yes, it does look rather pale, but that's because of the flash. But I can smell it from here, and it smells great.
|
|
|
Post by spindrift on Nov 6, 2009 17:31:38 GMT
Thanks Imec. Yes, it is a Le Creuset casserole. I have the smaller size as well. I also have a huge pot for making jam! I'm glad you find my post helpful. It's a coincidence that I posted this just before you have to help your daughter with her project.
|
|
|
Post by lagatta on Nov 7, 2009 0:21:00 GMT
spindrift, that is lovely! So is your kitchen!
|
|
|
Post by hwinpp on Nov 7, 2009 4:01:05 GMT
A step- by- step cooking lesson. Wonderful. How did it taste?
|
|
|
Post by cristina on Nov 7, 2009 16:27:14 GMT
Spindrift, your casserole looks wonderful! Were those parsnips I spied? I think parsnips belong in every stew or casserole. My favorite vegetable...
|
|
|
Post by bixaorellana on Nov 7, 2009 16:44:53 GMT
........ or at least they belong in a store near me.
|
|
|
Post by cristina on Nov 7, 2009 21:57:25 GMT
........ or at least they belong in a store near me. Are there no parsnips near you? This is tragic!
|
|
|
Post by bixaorellana on Nov 7, 2009 23:39:58 GMT
I concur!
We do have all kinds of tropical splendor, but no rutabaga, parsnips, horseradish or other root crops that must need some cold to develop. Also, perhaps none of those things were ever introduced by Europeans who settled here.
Sorry, that seems a little off topic, except that the things I listed do come to mind when thinking of beef casserole or stew.
|
|
|
Post by cristina on Nov 8, 2009 0:41:30 GMT
I know I'm continuing the off topic subject (apologies in advance), but it is sort of funny that you and I live in similar climates, but I do get root veggies. However one need only drive two hours or less from my house to be in a climate that has a real winter. My mother, who is from one of the coldest parts of Canada, will not make any soup or stew without a turnip or two. Its like a religion for her. I have to admit that I am not as big a fan of turnips as I am of parsnips. Back on topic, I am thinking of making Spindrift's nice beef casserole for Sunday dinner. Since I am recuperating from a little surgery and am not allowed to do anything that requires the least bit of exertion, I can at least cook. Because my children have been wonderful about the cleaning up part. Which, of course, requires exertion. ;D
|
|
|
Post by Deleted on Nov 8, 2009 15:52:46 GMT
This is worrisome. Is Spindrift in hospital from food poisoning?
|
|
|
Post by imec on Nov 8, 2009 16:28:52 GMT
Or maybe she's been offered an audition at the food channel...
|
|
|
Post by bixaorellana on Nov 8, 2009 16:36:46 GMT
She's off practicing how to say "Bon Apetit!" in a high, fluty voice.
|
|
|
Post by spindrift on Nov 8, 2009 20:48:40 GMT
;D I am here! I have been busy! I must tell you all that the beef was very delicious. The secret of my success was adding lots of red wine, some oyster sauce and the juice of one orange. I am becoming well known around here for my casseroles I nearly had a disaster on my hands though. I had simmered the stew for about 4 hours and then I popped it into the oven to keep it warm. My guests talked on and on and the food was forgotten until we noticed a strong smell coming from the kitchen....Oh No! the stew had nearly burned dry and a lot of meat was stuck to the bottom of the pot.... but never mind, someone took over from me, added liquid (?), gave it a stir and a bit more heat...and it was fine....very tasty... Yes, Christina, those were parsnips. I put two of them into the pot. I love them. Lagatta, thanks for admiring my kitchen which is find very old-fashioned but comfortable enough. * another secret is the addition of a tiny amount of sugar. My Japanese friend insists that everyone adds a small amount of sugar (about one teaspoon? or less?) to any and every cooked dish. Apparently this makes a difference to the taste. I do the same now.
|
|
|
Post by bazfaz on Nov 8, 2009 22:08:27 GMT
I am one of the fortunate ones who has been a guest at Spindrift's house (which is lovely). She has a great kitchen and is an accompllshed cook.
|
|
|
Post by Deleted on Nov 9, 2009 9:41:59 GMT
I was worried about it burning -- that is the biggest danger for dishes that simmer for hours. You think that they are taking care of themselves and forget about them... Glad it wasn't too late!
|
|
|
Post by spindrift on Nov 9, 2009 10:16:15 GMT
Thanks. Well I have now bought a Tefal Slow Cooker. It's an amazing beast, all aluminium and shiny black. I used it for the first time yesterday. I can guarantee that nothing will get burned in it! Although the Tefal retails for £60 I was lucky to find it at John Lewis on special offer (price matching) at £40 so I pounced on it ;D
|
|
|
Post by Deleted on Nov 9, 2009 10:41:45 GMT
I was looking at all of the amazing appliances at Carrefour on Friday, but I refrained from buying any. I am particularly intrigued by the French frier that uses just one spoon of oil.
|
|
|
Post by spindrift on Nov 9, 2009 10:58:18 GMT
Regarding the French frier and 1 spoon of oil....I'm sure it works well...my Swiss gf has a set of waterless pans...she's used them for over 20 years and they're marvellous. Even boiled eggs can be cooked in the waterless pans!
|
|
|
Post by tillystar on Nov 9, 2009 12:45:17 GMT
Right over the next 2 days I will be cooking beef casserole and pizza. Sorted.
|
|
|
Post by happytraveller on Nov 9, 2009 15:02:13 GMT
Ooooohhh... this thread is making me hungreee !
|
|
|
Post by Deleted on Nov 9, 2009 15:54:03 GMT
I can smell it from here. Hmm...red wine, have to remember that one.
|
|
|
Post by tillystar on Nov 9, 2009 20:14:00 GMT
So excited, I stopped on the way home and got all I needed, even remembered the orange! If we are going out I will put it in the slow cooker in the morning waterless pans how do they work? I did see an advert for the oiless fried and was intrigued too.
|
|