This is another Barefoot Contessa recipe. I found it in my Barefoot in Paris Cookbook.
As the cold weather continues to hang on I am making more winter dishes.
I bought a decent bottle of wine and decided to make Beef Bourguignon. I also got a fresh baguette to serve with it. I didn’t have any frozen small onions on hand so I just omitted them.
This is another perfect “do ahead” meal which I love.
When this is baking in the oven your kitchen will smell amazing.
Get your large Le Creuset. This makes enough for two dinners in my house so I will freeze the leftovers.
I have never made English Muffins so I decided to try this recipe. It was surprisingly easy.
As usual, I substituted cake yeast for the instant because I have some fresh yeast on hand thanks to my daughter’s bread baking instructor. I also heated the liquid portion of the recipe on the stove rather than bothering with the microwave which I find hard to control. I didn’t want to over-heat the mixture.
Last week when I was in Anthropologie I purchased this egg holder. Sometimes when I am making a recipe and it calls for room temperature eggs, I place them on the counter and they have been known to roll off the counter and land on the floor. This thrills my youngest Labrador retriever because he has never met an egg he didn’t love. On the other hand, I am less than pleased. This container is the perfect solution for keeping eggs safely secured on the counter. It came in lots of colors, but I went with the light blue.
I made these for dessert tonight, but I am omitting the ganache because I am trying to be “good this week”. In lieu of ganache, I am using powdered sugar to give them a “finished” look.
Today when it has snowed yet again, I decided I needed to make a large fruit salad for snacking. This has been a winter of too much comfort food for all of us – understandably so.
I segmented red grapefruit, blood oranges and one regular orange. I then added sliced strawberries and some fresh blueberries. Of course after segmenting the citrus fruit, I squeezed out as much juice as possible.
Hopefully, I will reach for the fruit salad instead of the cookie jar which sadly I am trying to leave empty this week!
Years ago I was watching a cooking show on PBS where there was special on New Orleans and they were making beignets. The following Sunday morning I made a batch of beignets.
A few weeks back, they were making beignets on Cook’s Country and I decided I needed to revisit beignets.
Here is the recipe.
Yesterday I received my March issue of House Beautiful. Each month there is a recipe from Alex Hitz. This one seemed perfect for a Saturday night dinner.
I prepped everything I could ahead of time so that when it came to the actual cooking time, everything was ready.
Where I spilled on the recipe and it is obliterated it is 1 1/4 tsp salt and 1/2 tsp black pepper.
I love lemons with chicken and this dish looks like spring. I didn’t have any chives so I substituted Italian parsley for the garnish.