* Dinner *

Yesterday everyone had a huge day...well everyone except me.  The temperature was well into the 70's with a warm off shore breeze.  So I made a hearty beef stew.  I cook according to the calendar...and it's January.

Caramelized shallots are the secret ingredient to delicious stew.  I mean everything is better with shallots.  Would you agree?

Beef stew served along side mashed potatoes...

...and hunk of bread.  At the end of a long day I couldn't be happier than sitting down with my family and talking about the days events.  We ate and talked for an hour before watching the Women's Final of The Australian Open which we had recorded.  It was a perfect night.  How is your weekend going?

Beef Stew with Caramelized Shallots

1 pound boneless short ribs, trimmed and cut into cubes

4-5 thin carrots, peeled and cut 

6-8  medium mushrooms, quartered

a pinch or two of mixed herbs (I use Dean & Deluca)

a glug or two of red wine

a tablespoon of concentrated tomato paste

one 14.5 ounce can beef broth

2 tablespoons flour

10 to 12 small shallots, peeled, leaving roots

1 large shallot, peeled and sliced thin

one tablespoon sugar

one tablespoon red wine vinegar

3 tablespoons unsalted butter

Season the meat with salt and pepper and then coat with the flour.  Using a little butter and olive oil, saute the large shallot that has been thinly sliced and caramelize.  Remove from the pan and save for another dish.  Add the prepared meat and brown on all sides.  Add to the slow cooker and add the rest of the ingredients, except the 10-12 small shallots, sugar, butter and red wine vinegar.

Caramelized Shallots
Inspired by Ina Garten...see her recipe here.

Melt about 3 or 4 tablespoons of butter.  Add the peeled shallots to a saute pan that can go into a 400º oven.  Add the sugar.  Toss and cover and cook on medium heat for about ten minutes, checking and tossing occasionally.  Add the red wine vinegar and season with salt and pepper and bake uncovered for about 15 or 20 minutes.  Add to the stew, scraping all the brown bits into the slow cooker.

Cook the stew in a slow cooker for at least 5 hours, serve with mashed potatoes.

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This is one of my favorite things...an old bottle stamped with the letters New Canaan, Conn.  A dear friend gave it to us when we first moved to California.  I think Suzanne had one that she put lights in, but it wasn't until a couple of weeks before Christmas when I saw it on Jane's blog that I thought to do the same.  I'm going to enjoy this all through the winter in my kitchen.  There's just something about the glow of twinkle lights that make everything seem brighter...and 2012 is going to be great, right?

The temperatures in Southern California have been unseasonably warm.  We hardly needed a fire but we had one anyway just for atmosphere and for the kids to make s'mores.

Happy New Year from our home to yours and may 2012 be filled with many wonderful surprises.

Lunch on New Years Eve

This time of year there's a lot of discussion in our family about food.  What we'll eat, where we'll eat, where we'll shop for food.  I think it's because we have the time during the holidays and of course, our love for good food.  After a long walk on the beach we came home to a bowl of French Onion Soup.  The only way to make French Onion Soup is Julia Child's way.  Sure the recipe may include 26 steps, but it's worth every step...and #26 is simply...Bon Apetit!

French Onion Soup gives off the most amazing aroma in the kitchen...there's no need to shop at a special market (which I actually love doing), but not necessary for this recipe.  This soup will satisfy the taste buds and the soul...it's that good...and the ingredients probably cost less than $5.  How many amazing things can you make that you can say all this about?

                                                                         Happy New Year!  
                 Will you be cooking on this New Year's Eve or you going out someplace fun?

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