Steak au poivre — steak with pepper doesn’t need to be a great cut of meat or a huge one. It’s quicker and easier than making a hamburger, high in protein and good for the blood and a cold – last frost of the year – kind of night. SteakContinue readingSteak with Peppercorns – au so poivre
:A Different Kind of French Beef Stew Beef Bourguignon is Steuart’s all-time best, never-fail crowd pleaser, but he makes it all the time. Poor me. For a Sunday night dinner with a couple of friends, he wanted to try something different. But thwarting him was a big piece of beef-Continue readingDaube with Anchovies.
It’s a weekend and my husband is working on a project elsewhere, so I can take some time to make a few things for the workweek. One is French Onion Soup, which is better if left to meld in the frig for a day or two. Cook 5 cups ofContinue readingFrench Onion Soup for the Last of Winter
Well-made cheese is exceptional, deserving of a lit stage and its own course. Cheese of more expensive per pound than any thing else I buy and last a long while. It may be high in fat, but pleasantly high in calcium and protein, so it’s not junk food. I likeContinue readingHomemade Crackers Spice up Cheeses
Organic rolled on the left; organic steel cut on the right. Rolled is cut, steamed and rolled through a mill; the one on the right is just cut. Both are organic; both $1.69 per pound in bulk at Whole Foods. Texture is the big difference. I like the crunchy versionContinue readingOatmeal : Easy Toasty Breakfast
Rolled or Steel Cut – Organic oats from Whole Foods are $1.69 per pound. The rolled style are cut, then steamed before being rolled. These cook slightly quicker and have a creamier texture than the ones on the right that are just cut. Neither one of these has any resemblanceContinue readingOatmeal, Cheap and Tasty
The perfect August celebration — meeting friends at 5 p.m. on their fifth floor balcony at the Magnolia, a boutique, downtown Denver hotel — started with champagne and popcorn. August in Denver is very hot for people used to living in the mountains, so I crave cold bubbly wine. IContinue readingCelebrating something special: Roederer & Redenbacker.
Fleuraison is a botanical term in French, which mean to produce flowers. It’s a more technical word than the French for blooming (floraison), and the experience of this sparkling wine’s smell is not pushy flower smell but a nice aura. This blanc de blancs is crisp, smooth and yes, floral.Continue readingFleuraison Blanc de Blancs
Beef Stew in Red Wine – Super any Sunday Made this at least a day ahead. Day of – Go skiing, make the rest of the Super Bowl buffet or read a book and know that your Boeuf Bourguignon is getting better in the refrigerator. Just warm and serve. Carefully,Continue readingBeef Bourguignon
French Football Fries: These fries are so French. They’re exactly like the wonderful fries we first appreciated at a French ski resort. Out in the cold, you come in for a steak and frites, and it’s heaven. Then you find out these heavenly potatoes have been fried in beef fat.Continue readingSuper Bowl Special