Ever want to have a fun dinner party that involves all of your guests? How about hosting your very own Murder Mystery Dinner? You won’t believe the abundance of information on the web to get you started! One hint: Google it…
I’ve been invited (and so excited to attend) to one in the next couple of weeks. It is called “Pasta, Passion and Pistols”. You can find information (free) on the web or you can purchase them in kits. The kits provide character summaries as well as menus, recipes, invitations, etc. The possibilities are endless! So, next time you want an exciting evening that adds humor and suspense, try a Murder Mystery!
Cheers!
I found this wine that you’ll love! It had a catchy name, so I tried it. Sometimes, it is all in a name, right? I pulled the cork on this one, and immediately poured a glass. Didn’t do much for me at the time, so I decided to let it hang out a while.
I was cooking at the time, so letting it sit on the counter for a few minutes was easy to do. Most times, I’m so tempted to start sipping that it seems like an eternity to let a wine breathe. But, I was able to restrain myself and let it rest for 30 minutes. Wow! What a difference that made. It was like night and day.
This is definitely a wine that you’d want to decant. Don’t worry about purchasing an expensive wine decanter (if you don’t already have one). Sometimes, I use two water pitchers and pour the wine back and forth into each pitcher to let it breathe. And, I have a few of those cheaper (or more economical) wine decanters you can purchase anywhere.
This one is very smooth!
You can find K Vinters on the web at: http://www.kvintners.com/
Cheers!
This is probably the easiest Beef Bourguignon recipe out there! I’m a huge fan of Ina Garten (Barefoot Contessa) on the Food Network. This is her recipe! I’ve cooked a ton of her recipes and they all come out great. I love her! So, I wanted to pass this one to you in hopes that you’d give it a try when craving French food! Enjoy!
Beef Bourguignon
Copyright Ina Garten, All rights reserved
Prep Time:
30 min
Inactive Prep Time:
--
Cook Time:
1 hr 15 min
Level:
Intermediate
Serves:
6 servings
Ingredients
1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
For serving:
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional
Directions
Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
Satisfy your craving for affordable cuisine during Orlando Magical Dining Month, a culinary celebration sure to please your palate and your wallet. Throughout September, select Central Florida restaurants will offer three-course, prix fixe dinners for $20 or $30. Indulge your inner gourmet with an appetizer, entrée and dessert at a variety of casual bistros and upscale dining destinations. Try a different eatery every week. Or every day!
Restaurants will donate $1 from each meal to Arnold Palmer Hospital for Children.
Check out the website for more information and to review the list of participating restaurants:
http://www.orlandoinfo.com/magicaldining/index.cfm
Make your reservations using OpenTable
Cheers!
Posts
All Comments
