I had my parents over for Christmas Eve dinner, and wanted to make something special for them. Those of you who know me well, also know that I really love adding extra steps to recipes, to maximize depth of flavor. My co-worker had been talking […]
so i found out a couple days ago that i got a full-tuition scholarship for this coming school year (!!!), and celebrated by cooking for the entire evening. i had chicken thighs that i needed to use, and i was envisioning chicken in a dill […]
beef-thyme stew with mushrooms and swiss chard
3T olive oil or vegetable oil
2 lbs beef chuck, cut into large-ish chunks
3 large onions, halved and sliced
1T garlic, minced
2T fresh thyme, leaves stripped off stems and chopped fine
1 14.5-oz can diced tomatoes
2 10-oz boxes white mushrooms, sliced thickly and sauteed
1 bunch swiss chard
red wine
1 baguette or loaf of rustic-type bread
[1] heat half of oil in a large skillet over medium-high heat. brown beef and remove to a plate (tent with foil).
[2] add remaining oil and turn heat to medium. when the pan is hot, add onions and garlic. when the fond on the pan is about to burn, add 1/2c red wine. add thyme and bring the mixture to a simmer. add diced tomatoes (including juice) and let simmer until thickened slightly. (more…)
so on monday, natalia suggested an excellent idea for a potluck. the concept was this: each person would bring an ingredient and we would cook things with what we ended up with, for better or for worse. josh and carrie gave v + me a […]