Wednesday, October 31, 2012

German Potato Salad

While I am saving recipes, I might as well save this little gem too. It is one of Josh's family recipes and it is excellent. Someday, I'll add a photo! :)


6 med. size potatoes, cooked with skins
6 slices bacon, fried crisp
1/2 c. sugar
1/2 c. water
1/2 c. vinegar
couple stalks of celery
1 med. onion, chopped
Salt & pepper to taste

Cook potatoes and cool to lukewarm. Then peel. Slice potatoes into large mixing bowl. Chop onion and stir in with potatoes. Add salt and pepper to taste. Dice bacon into small pieces and fry until crisp. Drain grease off bacon reserving 4 tablespoons of bacon drippings. Add bacon to potato mixture and stir. Next combine sugar, water, and vinegar with reserved bacon drippings and bring to a boil. Boil one minute. Pour over potatoes and stir. Keep warm.

Boeuf Bourguignon

This recipe was delicious! I don't want to lose track of it so I figured that I'd save it here on our blog. It was a perfect Halloween treat!



I found this recipe on Epicurious. It states that it was published in Bon Appétit, September 1999.
 

On the first show of her series "The French Chef," Julia Child taught viewers to make this staple of French bourgeois cuisine. Roasted garlic, baby vegetables and wild mushrooms bring the dish right up to date.

Yield: Makes 6 servings
ingredients
1 whole head garlic
2 tablespoons plus 2 cups dry red wine

4 thick bacon slices, cut into 1-inch-wide strips
3 1/2 pounds boneless beef cross-rib roast, trimmed, cut into 1 1/2-inch pieces

1 medium onion, chopped
1 large carrot, chopped
2 tablespoons all purpose flour
3 tablespoons tomato paste
3 large fresh thyme sprigs
3 large fresh sage sprigs
3 large fresh rosemary sprigs
2 bay leaves
3 cups (or more) canned beef broth

12 ounces pearl onions
3 bunches baby carrots, trimmed, peeled

12 ounces shiitake mushrooms, stemmed, quartered
preparation

Preheat oven to 350°F. Place garlic on large piece of foil. Pour 2 tablespoons wine over garlic. Wrap foil around garlic to enclose. Roast garlic until soft, about 40 minutes. Cool. Press garlic between fingertips to release from skins; set aside.

Cook bacon in large pot over medium heat until brown, about 10 minutes. Transfer to paper towels. Pour drippings into small bowl. Return 2 tablespoons to same pot; reserve remainder. Increase heat to high. Working in batches, add beef to pot and brown, about 7 minutes per batch. Using slotted spoon, transfer meat to large bowl.

Reduce heat to medium-low. Add chopped onion and chopped carrot to pot; sauté 5 minutes. Mix in flour. Return beef and accumulated juices to pot. Stir in tomato paste. Add herb sprigs, bay leaves, roasted garlic and 2 cups wine; simmer 15 minutes. Add 3 cups broth. Cover; simmer 1 1/2 hours, stirring occasionally. Uncover; simmer until meat is tender, stirring occasionally, about 1 1/2 hours longer. Discard herb sprigs and bay leaves.

Cook pearl onions in large saucepan of boiling salted water for 2 minutes. Using 4- to 5-inch-diameter strainer, transfer onions to medium bowl; cool slightly, then peel. Return water to boil. Add carrots and cook until tender, about 4 minutes. Drain. Transfer to bowl of ice water to cool. Drain. (Bacon, stew and vegetables can be prepared 1 day ahead. Cover separately and refrigerate.)

Heat 2 tablespoons reserved bacon drippings in large skillet over medium-high heat. Add mushrooms; sauté until golden brown, about 6 minutes. Add pearl onions to mushrooms; sauté until onions are golden, about 4 minutes. Add carrots; cook until heated through, about 3 minutes. Season with salt and pepper. Bring stew to simmer, thinning with more broth, if desired. Stir bacon and 2/3 of vegetables into stew. Transfer to large bowl. Top stew with remaining vegetables.

Thursday, October 18, 2012

Halo's Surgery Today


Halo is having one of his canine teeth pulled today. Poor guy! It was broken when we adopted him. We were hopeful that he could keep it, but unfortunately it has to go. So if you see his over sized tongue hanging out sideways, you'll know why! I think that it just adds to his charm. He is such a good boy.

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