Kitchen Therapy


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Belgian Beef Stew with Beer and Honey Spice Bread

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Sydney has had a record spell of hot days and warm nights, 39 to be exact.
Thirty nine hot and humid days and nights.
It is time to say good bye to summer. Seriously!
The weather has cooled (a little) the last couple of days, I knew it was coming and waited impatiently for the change so I could make this week’s Cook the Book Fridays recipe from David Lebovitz’s book, My Paris Kitchen.
I was excited to make the bread, I really enjoy baking and find it satisfying (I just wish I took a photo of the finished product!)
The following day I was ready to make the stew and it came together nicely.
I have to be honest, I was hesitant adding fragrant honey spiced bread, covered in dijon mustard, to a beef and beer stew.
I decided to follow the recipe despite my doubts.
I am glad I did, it is not something I would have tried if I was not part of this group.
My husband and kids said it was ok and they were happy to eat it.
There were no complaints at all.
I don’t think I will make either the bread or the stew again, the flavours just didn’t do it for me.
It wasn’t unpleasant and I am glad I tried both.
And now I am ready to try more of David’s recipes 🙂

I am looking forward to reading what the rest of the group thought about this recipe!

 

 


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Beef Cheek Daube with Carrots and Elbow Macaroni

This week’s French Fridays with Dorie recipe is Herbed Olives.
Ummm…
I didn’t make herbed olives.
I didn’t even register herbed olives on the November recipe schedule!
I just went to the FFWD site to get ready to link to it and there they were.
November 23rd – Herbed Olives.

 

I’m genuinely baffled and a little amused!
(Amused because I think my little obsession with beef cheeks has rendered me blind!)

 

 

It all started with an episode of MasterChef.
One of the contestants was cooking against a chef from Melbourne called Frank Camorra.
There was such a humbleness and graciousness in the chef’s demeanor, years later, I can still recall how uplifted and inspired I felt after that episode.
On our next trip to Melbourne,  I googled his restaurant on a whim and before I knew it, we were having lunch at his Spanish restaurant, Movida.
I was so excited, I wanted to try everything on his Tapas style menu.
Dish after dish arrived, my husband and I were having so much fun.
The flavours were exciting and new.
And then… right at the end… it came out.
Braised Beef Cheeks in Pedro Ximenez on Cauliflower Puree.
I didn’t think food could make you feel giddy with pleasure.
But that’s what this dish did to me.
The beef cheeks melted in my mouth.
The sweetness of the dark, thick, sherry sauce was perfectly balanced and complimented by the smooth cauliflower puree.
Seriously, my words just don’t do this dish justice.
Every 2-3 months we fly to Melbourne and 2 years later, our first stop is still Movida.

So with all this flooding my mind, it’s no wonder I jumped the gun on this recipe!

Dorie’s recipe for beef cheeks was good.
Comforting.
Satisfying.

After all the jumping around it was a good meal to sit on the back deck and fill up on…

 

Once I realised this was not going to be anything like Movida’s beef cheeks, I let go of my expectations and enjoyed the dish. It was a good, solid, meal.

If you’d like to see what French Fridays with Dorie is all about, click here.

 

 

 

 


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French Fridays With Dorie: Beef Daube

I was meant to make the Braised Cardamom-Curry Lamb for this week’s French Fridays with Dorie group.
However, unlike last week, I looked at the recipe with my husband and kids around me.
Lamb with apples, figs and raisins!
It was too late!
They saw the recipe and knew too much.
I didn’t even attempt to convince them it would be okay.
I felt tired, weak and outnumbered.
So, I caved.
I chose the safer option.
Dorie’s ‘My Go-To Beef Daube’.
I joined the group after this recipe had been made and always thought I’d like to try it.
So I did!

The preparation was simple and the smells that filled the house were incredible.
It made me feel happy, content, and filled us all with anticipation for the final product.

I’ve been raised  on Yugoslav “manja”, so while I found this a little bland, everyone else in my family enjoyed it.

I can’t wait to read what the French Fridays with Dorie gang thought of the Braised Cardamom-Curry Lamb.
Now that sounds like an intense and exciting flavour experience!
Right up my alley!