Daube de Boeuf is a Casserole of Beef with Wine and Vegetables. This recipe is adapted from Julia Child, in Mastering the Art of French Cooking. We have changed a few things to adapt to our specific timing and kitchen: we are using canned tomatoes, rather than fresh and have changed the layering since we used a large, wide dish, rather than a smaller casserole dish. We served this beef with boiled egg noodles, but feel free to serve with potatoes or rice.
The ingredient list seems long, but nothing is too difficult, no chopping is required for the marinade, just some potentially therapeutic smashing and crushing. (!)
This flavorful Soy Sauce and Citrus Marinated Chicken is best marinated overnight (and can be up to 2 days). It is topped with a delicious sauce you can use for dipping as well. So tasty over rice!
I found this recipe on Bonappetit.com. The original recipe calls for a stalk of lemongrass. I substituted 1 tsp Thai Heritage brand minced lemongrass I found in the Asian section of my local grocery.
We love this one-bowl, no electrics required, recipe for Peanut Butter Cookies! It makes exceptionally peanut-buttery cookies. These cookies are chewy on the inside with a slightly crispy exterior! They maintain their texture and chewiness when frozen which makes them the perfect cookie for an ice cream sandwich!
This Cajun Jambalaya with Andouille Sausage and Chicken is adapted from and inspired by the recipes of Jon Besh, a chef dedicated to preserving culinary traditions of Louisiana. If you Google his name, or see him on TV, he almost always recommends a Jambalaya recipe, and, like all great chefs, he has many variations. We just took pieces and ingredients from a few different recipes and made it our own.
I adapted this recipe from one I found in The Seattle Times last Sunday. It was easy to make, with just a few basic ingredients, and infinite choices to make it your own. I roasted my squash with a sprinkling of fresh sage, which was so warming and delicious, but I could see adding ginger, or cumin or even cinnamon to make it your own.
Special equipment desired: an immersion blender is the very best and easiest way to make this soup silky smooth. A blender will suffice but is not as easy. You will need to be very careful with hot soup in a blender – I know this from experience. Cool the soup slightly, fill the blender cup only half full and hold the lid on, covered with a towel, tightly. You will need to do it in batches.
This recipe for Swedish Pot Roast is so easy and super-delicious. It is unlike any other Pot Roast you’ve made. It will become a family favorite, guaranteed! Add Potatoes and Carrots for complete meal!
Special equipment needed: One of the following: a Dutch Oven, Instant Pot or Pressure Cooker, or CrockPot.
I found this recipe on The Cafe Sucre Farine, a beautiful recipe website! The brown butter crust is a famous recipe from Paula Caillat, of the Promenades Gourmandes Cooking School. It is absolutely to die for – and believe it or not, it doesn’t require rolling the dough, or cutting butter into flour! So easy! Combined with the rich chocolate filling, I will be making this dessert again and again. And so will you!
Equipment needed: an ovenproof bowl or container (such as a Pyrex bowl or large measuring cup) and 8-9″ tart pan or springform pan.
One of the most impressive (and easy) preparations for any type of steak. I like New York Strip, but you can use sirloin, prime rib, or even a hamburger! So delectable!
A Warning: this contains raw egg yolks. Raw yolks can, in some instances, cause Illness. Please do not eat if your immunity is compromised in any way, or if you should not eat raw foods.
An easy-to-prepare and healthy dish with so much flavor! This recipe was featured in Bon Appetit, February 2017. It is from Chef Nate Appelman, who cooks with well-marbled (juicy!) quality meats and fresh fruits and vegetables. This dish would be delicious with brown rice, couscous or a nice sourdough bread to sop up the fantastic sauce.
We found this recipe at Epicurious.com. It was truly the best Shepherd’s Pie I have ever had! However, while not difficult, it does take significant time and use a lot of dishes. However, totally worth it. The best thing to do is prepare whatever parts you can ahead of time. Even assemble the day before if possible. Just store it in the refrigerator, removing 1-2 hours prior to baking.
The original recipe called for lamb shanks, for which we substituted Beef Short Ribs. Amazing!