Isn’t this one of those things where you think, “Gee, wish I though of that!” Gotta pick me up some M&M’s. Love it!
You can find the original at Vivino.com.
Happy Hallowe’en Sipping All!
Each month in 2014, I am sharing a calendar page that includes a CWS recipe. Here is September’s!
Click to open up the large version of the calendar page, then right click and save or copy it for yourself. Print it off for your fridge, share it with a friend, post it at your office… etc.
I just ask, if you use it in a document, please use the entire image, so Cooking With Sin gets the credit. Thank you. It is yours to enjoy!
Check out the story with the original recipe:
“My recipe for life is not being afraid of myself, afraid of what I think or of my opinions.” ~ Eartha Kitt
Patti Woods of Patti’s Classic Classy Cosmos has a wonderful relationship with her daughter Lauren. Lauren and her husband Anton live about an hour away, and the three of them like to get together as often as they can. Anton is a great guy who loves to cook and he especially loves to cook with wine. He particularly likes to make dishes without recipes and has a knack for recreating just about anything. One evening he simply felt like making a Bolognese sauce and came up with this spectacular recipe that has become a favourite of the whole family.
Lauren likes to say that when Anton is cooking with wine, she just relaxes and looks good drinking the rest of the wine. Well done Lauren!
“Petting, scratching, and cuddling a dog could be as soothing to the mind and heart as deep meditation and almost as good for the soul as prayer.” ~ Dean Koontz
The 2nd in a series of 3 dog “tails” written by Chef Janet Craig of The Satisfied Soul.
Another part of my job is cooking for seniors and I am often hired by their “kids” (people like me in the 50’s & 60’s) to ensure their parents are eating properly. A lot of seniors used to be good cooks, but over time, sometimes they are no longer able stand for long periods or they have dietary restrictions. Hiring me gives them the ability to be independent and remain in their own homes.
A woman contacted me and arranged for me to go to her parents’ home – a lovely large Tudor style home. She had said her Mum, Martha, had slight dementia and her Dad, George, was a retired doctor and didn’t cook. When I arrived this couple greeted me at the door, both beautifully dressed, lovely white hair, their cardigans in place. Martha had her full makeup on so my first impression was that they looked healthy and happy.
After I got unpacked and started to work the husband, George came into the kitchen with his newspaper in hand and asked if Martha could sit with me. I realized the poor guy never has time to himself so I said, “Of course. Martha, come sit, watch me cook and I’ll make you some tea.” I kept thinking, “Why are they in this huge house?” Well, you guessed it. They had this dog, a Puli named Sandy, who was a mass of black dreadlocks to the floor. I could not tell his ass end from his front end, but they loved him and they couldn’t give up their home while they had their dog.
After being asked the umpteenth time what my name was, Martha announced Sandy had to go out. So I took the dog and let him out the glass doors onto the patio. It was the middle of January and the patio door was stuck with snow, so I ended up outside as well trying to get the dog out. Then Martha slammed the glass door shut and locked it, with me outside!
I tried my best to convince her to let me in. I could hear her calling out, “George, there is a strange lady in white on our patio.”
“Jeez!” I thought, “Do you think he’s heard that before?” Then I had a brainwave. I picked up Sandy and smiled at her. She opened the door happily saying, “Oh! You found Sandy!”
1.In a resealable plastic bag, combine flour, thyme, lemon zest, salt and pepper. Add beef and toss until evenly coated.
2. Set meat aside, shaking off any excess flour; reserve flour.
3. In a heavy frying pan, heat 1 tablespoon (15 mL) of the oil over medium-high heat for 30 seconds. Brown beef in batches, turning and adding more oil, if necessary, for about four minutes per batch.
4. Transfer beef to slow cooker’s stoneware insert. Reduce heat to medium and cook onions and garlic, stirring, until softened, about three minutes. Sprinkle with cumin and the flour mixture and cook, stirring, for a minute. Add beef stock, wine, tomatoes with juice, and bay leaves and bring to a boil. Cook, stirring, until slightly thickened, about two minutes.
5. Add to slow cooker, stirring well. Cover and cook on low for eight hours or on high for four hours, until mixture is bubbly and beef is tender.
6. Stir in roasted peppers, olives and parsley. Cover and cook on high for 15 minutes, until peppers are heated through. Discard bay leaves and serve.
“All his life he tried to be a good person. Many times, however, he failed. For after all, he was only human. He wasn’t a dog.”
~ Charles M. Schulz
The 1st in a series of 3 dog “tails” written by Chef Janet Craig of The Satisfied Soul
As a Personal Chef I work in many peoples’ homes with a variety of family pets and as a dog owner I love their dogs. Those of us who have dogs in our lives know each one has their own personality and we can rave ad nauseam about this, much like new parents with their infant. I find that people identify with your child or your dog so you are either Buzzer’s Mum or Timmy’s Mum depending if you are in the dog park or the schoolyard. Of course we dog-crazy people can’t quite understand for a moment why some people do not like them or are terrified of them.
Often times I work in clients’ houses alone for the day and I enjoy having their dog as company, but it can also be a lot of responsibility. As a result, I have had some hilarious situations.
One day I went into my client’s kitchen and there was a young standard Schnauzer named Guinness in his crate. The moment the dog saw me, he went nuts so I phoned the client at her office and asked, “Can I let the dog out while I’m here? When I’m done I will re-crate him before I leave.” She was relieved and said the yard is fully fenced so I could also let him outside. So that sounded good.
Now when I am cooking I usually make about 20 entrees with sides that are labelled and frozen so I’m really busy and every burner is on plus the oven, microwave, etc. I often bring my lunch as well.
So that day I was working away and noticed that Guinness was very quiet. Searching the house, I caught him on the living room rug gnawing away on my lunch steak! I freaked! Not only had he eaten my lunch, but it looked like someone had been murdered on the rug! Quickly I put Guinness back in his crate, turned off all the burners, found the soda and vinegar and got on my hands & knees to scrub the rug and try to make it presentable.
Finally I was able to get back to my real job in the kitchen. I was under pressure and behind in my schedule, but I had to listen to the incessant whining, crying of poor Guinness. Wouldn’t you think, with a belly full of rib eye, he would be sleepy? So, later while cubing meat for shish kebobs to grill on the barbeque I caved and let him outside to run around the yard.
Well, you guessed it. A little while later, I returned to the backyard to find NO dog! I frantically called him and there he was smiling like only a big goofy puppy can from the neighbour’s back yard. Was he able to jump the fence?
So I had to run back into the kitchen, again, turn off the stove, then turn off the barbeque, lock the door and leave the house. As I ran around the block to get to the neighbour’s yard I seaw the tail end of Guinness going over the hedge & fence back into his own yard. NOOO!
I am usually in and out of a client’s house in 4 to 5 hours and leaving before they return home from work, but that day my car was pulling out of the driveway as they were pulling in and she said, “I bet you got playing with that dog!”
“Yeah, you got it!”
Serves 4-63 cups hot beef broth 2 bay leaves 1 teaspoon each of dried thyme and rosemary (or 1 tbsp each of fresh) 1/2 cup red wine 1.2 lb sirloin roast, cubed salt & pepper 1/4 cup flour 1/4 cup veg oil 1 cup onions, diced 1 cup carrots, sliced 1/2 cup celery, sliced 1 cup Portobello mushrooms, sliced 1 cup red potatoes, skin on, diced 2 cloves minced garlic 2 tablespoons butter 1 cup port wine 2 teaspoon each of salt & pepper 1/2 cup tomato paste (1 small can)
1. Heat broth; add bay leaves, thyme, rosemary, red wine. Simmer 20-30 min.
2. Season beef, dredge in flour, brown, and remove. Add onions, carrots, celery, mushrooms, potatoes, garlic & butter. Sauté until onions are caramelized.
3. Return beef, add port, hot broth, s & p. Bring to boil, simmer 45-60 min.(this is nice in Crockpot or baked in heavy casserole) Near the end, thicken with tomato paste.