Saturday, October 24, 2009

Pumpkin Oatmeal

I was never too fond of oatmeal until I recently tried it and could not believe what I had been missing all these years. It is a very satisfying breakfast and is very healthy. I just got the best deal....a 44 oz. can of oatmeal for $1.50 (at Jewel).
In the spring, when rhubarb was in season, I stocked up on it and made a delicious rhubarb compote that I froze. I added a couple spoonfuls to my oatmeal - perfect combination! Now that my rhubarb has run out, I tried a new and possibly even tastier mix...pumpkin oatmeal. I add a large spoonful of pumpkin (from a can) along with some pumpkin pie spice and brown sugar. Then I top it off with a couple spoonfuls of ...yogurt (have to get the yogurt in somehow). It is a great way to start the day.

Pumpkin Oatmeal

1/2 C Oatmeal
1/2 C Water

Microwave the above for 2 minutes. Then add:

2 T Pumpkin Puree
1/2 t Pumpkin Pie Spice
Brown sugar to taste (I use about 2 t)

And microwave for 1 more minute. Add a couple spoonfuls of plain yogurt (optional) and enjoy.

Sunday, October 18, 2009

Beef Daube

I was inspired to cook a beef dish even before I saw the move Julie & Julia (which is a fabulous movie - highly recommended). Several people wrote about making Julia Child's Beef Bourguinon after watching the movie and it inspired me to want to cook a beef dish. In addition, I purchased a lovely package of beef roast from Jewel for only $.99 per pound. I flipped through my copy of Mastering the Art of French Cooking but all I could think of was that I wanted to make Beef Daube. Ms. Child does have a recipe for Daube in the previously mentioned book which I used as a base but I changed a few things to make it like the Daube I have cooked before. This recipe slow cooks beef, that has been marinaded in red wine, brandy, fresh herbs, garlic and aromatic vegetables, along with bacon, mushrooms, black olives, tomatoes, capers, and anchovies. It is packed full of flavor and delicious.

Beef Daube

3-4 lbs. Beef Chuck Roast, cut into one inch cubes
2 C Red Wine
1/4 C Brandy
2 C Onions, sliced
2 C Carrots, sliced
6 Cloves Garlic, smashed
Several Sprigs Fresh Thyme & Parsley

Combine the above ingredients and marinate for 4-6 hours or overnight.

1/2 lb. Bacon
2 lbs. Mushrooms, quartered
28 oz. Tomatoes
3/4 cup Kalamata Olives, pitted and roughly chopped
3 T. Capers
6 fillets Anchovies

Preheat oven to 300. Dredge meat in flour. Line the bottom of a large dutch oven with bacon. Alternate layers of mushrooms, meat, marinaded vegetables, tomatoes, olives, capers, anchovies, and bacon. The top layer should be bacon. Add the marinade. Cover and bake for 4-5 hours.
After taking out of the oven, skim the fat off of the top and serve with roasted potatoes.