Winter Stew In April

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 It was SO good to see you on Tuesday and I am very excited for Esther Winter Stew in April
Hi Sally,

It was SO good to see you on Tuesday and I am very excited for Esther. Just reading the introduction made me so happy! But now for food. As we all know it has been cold lately . . . much too cold. There is nothing better than a warm rich stew to take away the chills from April rain so I rummaged through the books and found a delicious recipe in Eat Shrink & Be Merry.

It took just over an hour but I have to tell you that it was totally worth it! The entire apartment was filled with a delicious aroma of savory beef, vegetables and a rich creamy broth. I also baked rosemary biscuits  It was SO good to see you on Tuesday and I am very excited for Esther Winter Stew in Apriland made mashed potatoes. Might I just point out that I ate a salad and that this meal was really for Jesse. That being said, it was still a pleasure to be cooking in the kitchen again.

I bought all the ingredients for those enak looking burritos so they will be the next thing I make for sure.

Seeing you for an hour or so is great but I think we should work on hanging out for a little longer next time 🙂 Love ya!

Jess

Just Stew It!
From Eat Shrink & Be Merry
2 lbs stewing beef, cut into 1 1/2 inch cubes
2 tbsp all-purpose flour It was SO good to see you on Tuesday and I am very excited for Esther Winter Stew in April
2 tsp olive oil, divided
1 1/2 cups chopped onions
1 cup chopped celery
2 tsp. minced garlic
2 tsp herbs de provence (I didn’t have this so I used Montreal Steak Spice which seemed to work)
2 cups beef broth
2 tbsp. balsamic vinegar
2 tbsp tomato paste
2 tsp brown sugar
1/2 tsp salt and pepper
2 cups chopped carrots
1/2 light sour cream (I used plain yogurt)
2 tbsp cornstarch
1/2 cup frozen peas

1. Trim beef of fat and sprinkle with flour. Heat 1 tsp olive oil in a large non-stick pot over medium-high heat. Add half the beef cubes and cook until lightly browned. Remove from the pot and set aside. Repeat process with remaining 1 tsp olive oil and beef cubes.

2. Return all beef cubes to pot. Add onions, celery, and garlic. Cook and stir until onions begin to soften, about 5 minutes. Stir in herbs. Cook 1 more minute. Add broth, vinegar, tomato paste, sugar, salt and pepper. Bring to a boil. Reduce heat to low, cover, and simmer for 1 hour. Add carrots and simmer 20 minutes more.

3. Combine sour cream and cornstarch in a small bowl. Add to stew along with green peas. Mix well.

Rosemary Biscuits
Modified from The Joy of Cooking
2 cups flour
2 tsp baking powder
1 tsp baking soda
6 tbsp cold butter
3/4 cup cold milk
pinch of salt
1 tsp crushed, dried rosemary

Mix all dry ingredients together in a bowl. Grate in cold butter and mix with dry ingredients. Slowly add the milk while mixing with a fork. Bring together carefully into a ball and knead for about 30 seconds. Roll out to 1/2 inch thickness and cut out into circles.
Bake in a 450 panggangan for 8-10 minutes or until golden brown. Sumber http://lovelettersinapan.blogspot.com/

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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