Sounds Funny, Tastes Delicious

I occasionally find myself watching episodes of Melissa d’Arabian’s Ten Dollar Dinners. She made a French dish called Daube a la Provençale (served with a swiss cheese macaronade). *Note: You need to plan ahead and marinate the beef for at least 6 hours. My mom and dad had an anniversary coming up, and I couldn’t resist making this dish. They traveled to France last year and fell in love with the country. I was hoping that this would remind them of their travels. All the ingredients go in a dutch oven and are cooked slowly for a long period of time. There weren’t any leftovers, so that should be a testament to how it turned out.

Daube a la Provençale

Materials:

  • 2 pounds beef chuck, cut into 3-inch pieces
  • 2 cups red wine
  • 1/4 cup red wine vinegar
  • 2 carrots, roughly chopped
  • 2 onions, sliced
  • 2 tablespoons olive oil
  • 4 strips bacon, chopped
  • 4 stems fresh rosemary
  • 4 sprigs fresh thyme
  • 3 cloves garlic, smashed
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper
  • Serve over Macaronade, see recipe below

Procedure:

Marinate the beef in the red wine, vinegar, carrots and 1/2 of the onions for 6 hours or overnight.

Preheat the oven to 325 degrees F.

Remove the beef from the marinade (reserving the marinade) and dry gently with paper towels. Heat 1 tablespoon of the oil in a heavy Dutch oven over medium heat and cook the bacon lardons until crisp. Remove the bacon and set aside, reserving the fat. Add the remaining 1 tablespoon oil to the bacon fat in the Dutch oven and brown the beef on all sides.

Once the beef is browned, add in the reserved marinade, bacon lardons, the remaining onions, rosemary, thyme, garlic and bay leaves. Add 2 cups water and sprinkle with salt and pepper.

Bring to a simmer, then cover tightly and cook in the oven for 3 to 4 hours. Check the daube every hour and add a little more water if needed. Remove the herbs and serve the daube (reserve 1/2 C of sauce if making the macaronade) with the Macaronade.

Macaronade:

Materials:

  • 2 tablespoons butter, cut into small cubes, plus more for greasing
  • 8 ounces macaroni
  • Kosher salt
  • 1/2 cup shredded Swiss or gruyere cheese (I used swiss)
  • 1/2 cup sauce from Daube a la Provencale
  • 1/4 cup seasoned breadcrumbs
  • Freshly ground black pepper

Preheat the oven to 350 degrees F. Grease a gratin dish.

Cook the pasta in salted water according to the package’s instructions for al dente. Drain and toss with the cheese and daube sauce. Place the pasta in the gratin dish, and top with the breadcrumbs, sprinkle with salt and pepper and dot with the butter. Bake 15 minutes and serve with the daube.

Observations/Analysis: I think the recipe and pictures speak for themselves. I never was able to capture a picture of the Daube on top of the Macaronade. It smelled so amazing in my house that I couldn’t resist eating right away. There weren’t any leftovers and I plan on making this again soon! It was inexpensive and extremely easy. The cooking time is lengthy, but there isn’t much hands on prep/cook time. I highly recommend to anyone having a dinner party, or a quiet meal at home. It was a big hit!

Un-stuffed Stuffing

This stuffing was discovered in Food Network magazine, and I felt it would go really well with our Christmas feast. This blog is all about experimenting with new foods/recipes, and Chorizo (a spicy spanish pork sausage) is definitely a new food for me. I bought mild Chorizo, instead of hot, because I wasn’t sure how my guests would react to something so spicy. This recipe comes from Aaron Sanchez, who I love to watch as a judge on Food Network’s Chopped. This recipe was definitely a fun twist on a traditional cornbread stuffing. If you feel like trying something new, click HERE. This would make a great side to any meal, and it was extremely easy to make!

**Note: This recipe yields about 3 Cups, which I thought was odd, so I quadrupled it for Christmas. When I make it again, I will probably double it to have leftovers.

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Buffalo Chicken Mac & Cheese

As soon as I saw this recipe, I knew I had to make it because my husband loves buffalo wings.  My Aunt Cindy gave me a buffalo chicken dip recipe, which we both enjoyed a lot.  After making it several times, I wanted to try to incorporate that buffalo flavor into something else.  I came across this recipe in my Food Network Magazine probably six months ago and finally decided to make it.  I guess football season pushed me to do it…