beef ragout with roasted winter vegetables

[pianistimo]

just tried this recipie for the first time tonight and it's really easy and is smelling very good.

4 C winter veggies
1 medium onion
2 Tbsp olive oil
1 1/2 lbs beef sirloin (cubed)
3/4 C broth
bay leaves
1/2 thyme leaves
1/2 tsp pepper
1/4 C dry red wine (i used beer)
mashed potatoes (i'm using noodles)

1. preheat oven to 425 .  toss veggies and onion with olive oil (i put it more and drizzled it over the top, too).  place on baking sheet; roast 20 minutes.

2. saute beef in olive oil over med-heat for 5 minutes.  (you can flour it with herbs) add roasted veggies, broth, bayleaves, thyme, pepper, salt and wine.  simmer 5-10 minutes or until sauce is slightly thick.

3. prepare mashed potatoes.

feel free to share your own recipies. 

[beethoven2]

Beer?  I wouldn't want to be cought purchasing beer at my age......

Here is quite an easy dessert recipe...

Reese's (I think the lady that wrote this recipe spelt that wrong....I'm not sure, but she meant the peanut butter/chocolate candy thing...maybe it's spelled 'Reece'....but, like that lady, I don't know either  ) Cookies

Ingredients: Reese's cup miniatures, unwrapped (of course)
                   Chocolate chip cookie dough

Instructions: Wrap cookie dough around Reese's cup and place on ungreased cookie sheet.  Bake at 350 degrees until cookie is done.  Do not overbake.

Aunt BC's Ice Cream Sandwich Pie (another easy one...but it's good.)

Ingredients: 1 box ice cream sandwiches
                   8 oz. Cool Whip
                   Chocolate topping
                   Caramel topping
                   Walnuts or butterscotch chips

Instructions:  Line pan with ice cream sandwiches and spread Cool Whip over them.  Sprinkle nuts or chips over Cool Whip.  Drizzle toppings over chips and freeze for at least 4 hours.

[pianistimo]

mmm.  yes.  decadence once in a while won't kill you. 

ps the beef ragout smelled better than it tasted.  my husband said it was bland.  boohoo.  i said nothing.  just stewing.  after all that work!

[pianowelsh]

That sounds REALLY REALLY good!! im hungry now :-(

[lau]

why wouldn't you just put this in "can you cook?".....

[ihatepop]

OMG the 2 recipies in this thread has my mouth watering!!!

Here are some from the net that caught my attention.


Fried Chicken and Butter milk Waffles

 Chicken:
1 (3 1/2 pound) fryer chicken, cut into 8 pieces, giblets reserved and chopped
1 cup all purpose flour
1 tablespoon Essence, recipe follows
Vegetable oil, for frying
Buttermilk Waffles:
2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon salt
2 large eggs
4 tablespoons unsalted butter, melted
1 1/2 cups buttermilk
Unsalted butter, topping
Maple Syrup



Chicken:
Heat enough vegetable oil to come about 1-inch up the sides of a large, deep cast iron skillet to 350 degrees F.
Rinse the chicken under cold running water and do not dry; leave wet. In a large sealable bag, combine the flour with the Essence. Add the chicken pieces 1 at a time, seal, and shake to coat evenly. Remove and place on a wire rack over a baking sheet and let sit for 5 to 10 minutes.

Carefully add the chicken to the hot oil and fry, turning once, until golden brown and the meat is cooked through, 20 to 30 minutes (the thighs and legs will take longest to cook). Remove and drain on paper towels. Remove the pan from the heat and with a slotted spoon, scoop out any browned bits remaining in the pan and drain on paper towels.

Waffles:
Preheat a waffle iron and lightly grease. Into a large bowl, sift the dry ingredients together.

In a clean bowl, beat the eggs. Add the butter and buttermilk and beat to combine. Add the wet ingredients to the dry ingredients, and mix well.

Pour the batter into the hot waffle iron and cook until golden brown and lightly crisp. Remove and if desired, top with a slice of butter, and serve with the chicken and maple syrup.


Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme




Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


Truffled Mashed Potatoes

 1 1/2 pounds baking potatoes, whole with skin
1/2 to 3/4 cup milk
3 tablespoons unsalted butter, softened
3 tablespoons truffle butter, softened
Salt and pepper to taste

Place potatoes in a medium pot and cover with cold water. Bring to a boil, heat to a simmer. Add a generous pinch of salt and continue to simmer until potatoes are fork tender, about 20 minutes. When potatoes are done, drain and return potatoes to pot to dry slightly. Run potatoes through food mill or potato ricer into pot. Heat milk in saucepan. Add hot milk to potatoes, over heat, until smooth. Add butter and heat until finely textured and fluffy. Sprinkle with salt and pepper.

Oooooo...yummy...(mouth watering)...

ihatepop