Tuesday, March 18, 2014

A walk across the Green

Green is Spring
Sung of, sought for
Missing, this spring,
Winter giving war.
Well Thursday marks Spring's march
and in the spirit of its green
Monday, St. Patrick's Day
I may have foregone the Corned Beef
But gave in, instead, to the stew
Maybe the last of winter's hearty few.

Steak, root vegetables, and a dark strong brew: flavors to bolster a feverish march to March's mend
Plans for a Corned Chicken and Cabbage-take-on on the beefier Pot Au Feu
And a simply satisfying Red-wine and Lentil braise, with eggs roast roots, brown rice, plus a few...

A week to seek simplicity, grounding, and keep warm in warmth's lieu.

Quickly-stewed Beef and root Pot au feu

  • 1/3 lb Beef, stew or otherwise
  • 1 tbsp Soy Sauce
  • 1 tbsp Apple Cider Vinegar
  • 1/2 cup cubed Rutabega
  • 1/2 cup diced Fennel Bulb
  • 1/2 cup chopped greens (kale, etc...)
  • 1 small onion, halved and sliced
  • 1 tsp minced garlic (a clove or so)
  • 1 tsp each:
    • allspice, cumin, paprika, coriander and 1/2 tsp mustard seeds
  • Pepper and salt to taste
  • 1/2-1 tbsp Whole Wheat flour
  • 1/2 cup vegetable stock, or your preferred variety
  • 1/2 cup Good dark stout (Dark Truth Stout is a new favorite. Guinness perhaps, though?)
And your favorite starch to serve: good brown bread, Soda perhaps? I chose Brown rice to soak up the sauce.

Begin by browning the beef with onions and garlic over medium high heat for a few minutes. Add spices and remaining vegetables, cooking now on medium heat for several minutes, mixing to brown evenly. Add stout and stock, flour and any additions, increasing heat to high until bubbling and just boiling. Remove from heat and place covered in the oven at 350F for 20 - 30 minutes while the rice cooks. 
This recipe serves 1 and could easily be scaled. I suspect leftovers would taste wonderful so give a double bath a try!

Chicken, yet to cross, but stay attuned
The lentil, so simple, only pictures to allude
 But roasted vegetables, aplenty
Spiced in equal parts
Wine-Worthy Roasted Veggies

  • 1 tsp Cinnamon,
    • Cumin
    • Ginger
    • Pepper
    • Allspice
  • Salt to taste
  • 1 tsp Olive Oil
  • A drizzle balsamic vinegar
All per 1/2 Butternut Squash, 1/2 Fennel bulb, 1/4 Rutabega all chopped, sliced or diced.

And Learned, I did:
The value of meals made, unhurried; me, better-fed.

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