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Happy Canada Day!!!(nt)
- Thread starter emtd
- Start date
marsha-tbay
Well-known member
Happy Canada day...I have had a still do have wonderful Canadian friends.
evelyn-athens
Enthusiast Member
mon pays, ce n'est pas une pay, c'est l'hiver...
Happy Canada Day to all. We celebrated earlier with Bryan Adams music (he's from my home town) and Canadian-inspired food with a greek leaning.LOL
Happy Canada Day to all. We celebrated earlier with Bryan Adams music (he's from my home town) and Canadian-inspired food with a greek leaning.LOL
Mahongany Beef stew from Luisa_Calif
not particularly "festive" but so delicious!! My family loves this dish.
MAHOGANY BEEF STEW WITH RED WINE AND HOISIN SAUCE
Hoisin adds complexity to the flavor of the sauce. You can save some time — and some tears — by chopping the onions in the processor in two batches.
4 tablespoons olive oil
3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
3 1/2 cups chopped onions
2 cups Cabernet Sauvignon
1 14.5-ounce can diced tomatoes with Italian herbs, undrained
1/2 cup hoisin sauce*
2 bay leaves
1 pound slender carrots, peeled, cut diagonally into 1-inch lengths
1 tablespoon cornstarch mixed with 1 tablespoon water
2 tablespoons chopped fresh parsley
Heat 2 tablespoons oil in heavy large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until brown on all sides, about 10 minutes. Push meat to sides of pot. Reduce heat to medium; add 2 tablespoons oil to pot. Add onions; sauté until golden brown, about 15 minutes. Mix meat into onions. Add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves. Bring to boil.
Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally. Add carrots and 1 cup wine. Cover; simmer 30 minutes, stirring occasionally. Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Season stew with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.) Transfer stew to large bowl. Sprinkle with parsley; serve.
* Available at Asian markets and in the Asian foods section of some supermarkets.
Makes 6 servings.
Bon Appétit
February 2002
Entertaining Made Easy
Luisa Calif
Finer kitchens
not particularly "festive" but so delicious!! My family loves this dish.
MAHOGANY BEEF STEW WITH RED WINE AND HOISIN SAUCE
Hoisin adds complexity to the flavor of the sauce. You can save some time — and some tears — by chopping the onions in the processor in two batches.
4 tablespoons olive oil
3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
3 1/2 cups chopped onions
2 cups Cabernet Sauvignon
1 14.5-ounce can diced tomatoes with Italian herbs, undrained
1/2 cup hoisin sauce*
2 bay leaves
1 pound slender carrots, peeled, cut diagonally into 1-inch lengths
1 tablespoon cornstarch mixed with 1 tablespoon water
2 tablespoons chopped fresh parsley
Heat 2 tablespoons oil in heavy large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until brown on all sides, about 10 minutes. Push meat to sides of pot. Reduce heat to medium; add 2 tablespoons oil to pot. Add onions; sauté until golden brown, about 15 minutes. Mix meat into onions. Add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves. Bring to boil.
Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally. Add carrots and 1 cup wine. Cover; simmer 30 minutes, stirring occasionally. Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Season stew with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.) Transfer stew to large bowl. Sprinkle with parsley; serve.
* Available at Asian markets and in the Asian foods section of some supermarkets.
Makes 6 servings.
Bon Appétit
February 2002
Entertaining Made Easy
Luisa Calif
Finer kitchens
heather_in_sf
Well-known member
Happy Canada Day! I have family there, although I don't know them, and so I listened to
Joni Mitchell's "A Case of You" several times today, one of my favorite songs and has an O' Canada reference....
Happy Day to y'all!
Joni Mitchell's "A Case of You" several times today, one of my favorite songs and has an O' Canada reference....
Happy Day to y'all!
florisandy
Well-known member
Cheers and Happy Canada Day to all of you waaaaaaaaay up there!!!
shaun-in-to
Well-known member
Like pine nuts in the butter tarts? LOL
shaun-in-to
Well-known member
Tuna empanada and lemon semifreddo. Well, we are proud of our multiculturalism!