Text 39063, 104 rader
Skriven 2010-06-17 06:48:04 av Michael Loo
     Kommentar till en text av Carol Shenkenberger
Ärende: picnic 291
==================
 > There's a whole set of variations on the Carolina vinegar riff -
 > this one was mostly weak vinegar and some flakes of hot pepper.
 CS> Had that sort too.  Good stuff!  No 2 are the same.  Heck, I dont make
 CS> any 2 the same!  It's a skill set ;-)

What I'd probably do - soak some garlic and peppers in vinegar,
add a little sugar and a tiny bit of salt, dilute with water
if necessary.

 > Those beagle eyes and that mastiff threat all at once!
 CS> Aww!  He's not scarey though!  Nope, refuse to believe anyone could
 CS> get scared of Cash unless they were sitting on the floor and he tried
 CS> to join their lap.

R-r-r. I didn't find him particularly intimidating, but
he did look pretty strong.

 > Heh. Even though most of the time I threw my scraps behind
 > him so he had to look at someone else in order to scarf
 > them up.
 CS> Wiley fellow, both of you!

Yeah, but he won.

==
 
 > Actually, lazing about with friends is fun.
 CS> And lots of cold drinks of various sorts!

With one unhappy exception, I had only one sort.

 > Italian ices at bogo (mostly for Charlotte, but there
 > was also blue raspberry for me), and Krunchers buffalo
 > wing flavored chips.
 CS> Did you get a blue one?

Funny. I had a hankering for one, so I went out onto the
porch and then tried to get into the kitchen, but the door
was locked. I thought of coming back around through the
living room, but that might have disturbed you, so I decided
to wait until morning - but forgot about it in the morning.

 CS> Oh, I finally found the cast iron skillets.  I don;t think we suffered
 CS> for them as i had a few other decent enough pans about.

We did fine.

Estouffade de boeuf aux epices
cat: main
serves: 6

1.5 kg beef stewing meat
300g lardons
150g white beans
500 g carrots
500 g tomatoes
3 onions
1 garlic clove
150 raisins
1 l red wine
1 l beef bouillon
1 ts powdered thyme
1 ts powdered bay leaf
1 ts powdered cinnamon
1/2 ts powdered thyme
1/2 ts powdered clove
1 bn flat parsley
40 g butter
1 Tb peanut oil

Beef stew with spices

Oven at 180C (350F).

Meat: cubed
Tomatoes: peeled, seeded, cubed
Onions and carrots: peeled and cut in rounds
Garlic: peeled and crushed

Blanch separately the lardons and the beans.

In a big cast-iron kettle, brown the meat in the
butter and oil. Add the lardons, onions, carrots,
thyme, bay leaf, and garlic. Season. Bring to a
boil for a few minutes and then sprinkle with
flour, stirring so everything is coated.

Add the wine, bouillon, cinnamon, clove, beans,
and tomatoes. Season.

Cover and bake 2 hr. Remove the kettle from the
oven and return to the top of the stove. Add
the raisins and cook on low for 30 min more.

Pour into a deep serving dish, sprinkle with
minced parsley, and serve hot.

Le bon accord : CuisineAZ.com vous conseille un coteaux
du tricastin (rouge, Vallee du Rhone)
Source : CuisineAZ.com
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