I don't like lamb. I just don't. I've tried it, and maybe I'm going about it all wrong - but I've barked up that tree 3x and I can confidently say - for me, hold the lamb. Or 86 the lamb (restaurant lingo). And if you're wondering why I began this post with my feelings towards lamb - click the link at the bottom of the page. You're welcome.
Anywho - September is knocking on August's door today. Tomorrow is Labor Day, here in America. Efurd Orchards is all sold outt've peaches til next year. I've had enough melon and ham as far as this summer is concerned. I'm not particularly enthused for pumpkin spiced anything - I must admit that I am looking forward to toasted pumpkin seeds & Jack-O-Laterns & trick-or-treaters. All things pumpkin tho, are still a month away.
Where does that leave me? September is a transitional month. It's also onna the longest that drags and lags because it's in the way of all fun things that are fall. (law of relativity) This (inevitably) leads me to hum-drum paths of boredom. No matter which way I take at every "fork in the road" - I'm bored.
I'll be damned if this expected boredom is gonna get me down in the kitchen. The kitchen is the heart of the home. And this one (me) has got a lot of heart and a strong strong strong belief in a home. so.
Here we go!
weekend Beef Stew.
The acid: tomato
The base: onions & celery & beef fat
The protein: cow The cut: bottom round boneless
The seasoning: garlic and dried bay leaf
The sweetness: sugar and carrots
What You'll Need for this EXACT Same Recipe:
.67lbs beef
3 stalks celery
1/2 onion
2 carrots
2 cloves garlic
1 can tomatoes
1 Tbl tomato paste
36oz water
1Tbl salt
pre-ground black pepper
EVOO
Elbow macaroni
a day's worth of time
 |
| start |
 |
| prep. mise en place |
 |
| trim |
 |
| not cross contaminating |
 |
| rendering fat & making Max doggie treats |
 |
| stove top |
 |
| don't crowd |
 |
| brown |
 |
| get ready |
 |
| check out that caramelization. sear, don't panic, walk away |
 |
| flip |
 |
| adding grassy flaves with EVOO |
 |
| move and reserve |
 |
| TREAT TIME |
 |
| dump in chopped celery and onion |
 |
| season accordingly |
 |
| cover |
 |
| don't burn or rush it |
 |
| time + steam + condensation + clean bottom = home cookings |
 |
| heat adjustment |
 |
| clock |
 |
| tomato paste |
 |
| that much sugar |
 |
| reserved juices = yah. that good. |
 |
| alchemy |
 |
| work quickly. add tomatoes, carrots, garlic, and agua |
 |
| bring to a boil or at least a bubble |
 |
| close enough |
 |
| see the bubbles? |
 |
| cover |
 |
| reduce heat |
 |
| set your timer. This one is courtesy from my sis Z. |
to be cont'd...
I'm addicted to YouTube. Addiction aside, Nigella Lawson strikes again
