All you need is time to make this Homemade Vegetable Stock. And a few vegetables you probably have on hand already. It is almost like ‘found food’!
This is a perfect make ahead dish- it improves with flavor if you cook it one day and serve the next. You can make it and serve it same day if you like though. Same day -you will need about 7 hours start to finish. It is only about 30 + 30 minutes of hands on time to prep it for the oven and then strip the meat and reduce the sauce. Or you can prep and braise it one day and strip and reheat heat the next. Continue reading “Wine Braised Oxtail Stew”
Rouladen is a traditional German recipe which literally translates to ‘roll ups’. It is melt in your mouth by the time it has simmered in its juices for an hour or two. This is a typical Sunday dinner or holiday recipe. Continue reading “German Rouladen”
A fantastic make-ahead dish that is easy yet elegant enough for a holiday meal. It is meant to sit overnight after you cook it to let the flavor develop. How perfect for an entertaining recipe! Serve this French classic with mashed potatoes or rice. The brandy flambé gives this an additional flavor hit beyond the red wine sauce. Continue reading “Brandied Beef Bourguignon”
I wish I had understood the value of a real veal stock much earlier in my cooking career! I am in love with real stock. Let’s face it – we put a lot of time and effort into many of the dishes we create for friends and family. I was often irritated that I couldn’t quite get that same umami level you get in a good restaurant. Well-I finally learned – it is the veal stock!! Continue reading “Veal Stock”