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RECIPE: Long, Involved, cooking

Posted by lwiden (My Page) on
Wed, Aug 27, 08 at 15:52

This is really out of the ordinary - going on vacation and will have lots and lots of time to cook. Trying to find a website that is NOT "simple, easy, time saving recipes". Will be baking my own bread everyday, but also looking for more involved time consuming recipes for entrees. Its a shame there are only 2 of us - but this is my passion and I want to try new things. Any suggestions?

Follow-Up Postings:

RE: RECIPE: Long, Involved, cooking

This is one of my favorite recipes. It makes a lot but it's soooo good.

5 lbs chuck beef, cut into large cubes
1/4 cup olive oil
Salt & pepper to taste
1/4 cup cognac, warmed
1/2 lb bacon, diced
3 garlic cloves, coarsely chopped
2 carrots, coarsely chopped
2 leeks, coarsely chopped
3 cups coarsely chopped onions
2 TBL chopped parsley
1 bay leaf
1 tsp thyme
1 bottle Burgundy (I've also used Bordeaux)
5 TBL butter
36 whole small onions
Dash of sugar
36 mushroom caps
Juice of 1/2 lemon

Roll the beef cubes in flour & brown on all sides in a skillet over high heat in the olive oil.
Sprinkle the meat with salt & pepper, pour the cognac over it & ignite. When the flame dies, transfer meat to a 3 qt casserole. Add a little water to the skillet & deglaze over high heat, scraping up the brown partickles clinging to the pan. Pour over the meat.

Preheat oven to 350. To the skillet add the bacon, garlic, carrots, leeks, chopped onions & parsley. Cook, stirring, until the bacon is crisp & the vegetables are light brown. Transfer to the casserole with the meat & add the bay leaf, thyme, Burgundy & enough water to barely cover the meat. Cover & bake 1 1/2 hours.

Prepare a beurre manie by blending 1 TBL each butter & flour & stir into the casserole bit by bit. Return the casserole to the oven & continue cooking 2-3 hours longer.
Brown the small onions in 2 TBL butter with a dash of sugar. Add a little water, cover & cook until the onions are almost tender.

Saute the mushrooms in 2 TBL of the butter until light brown on 1 side. Sprinkle with lemon juice & turn to brown the other side.
To serve, add the onions to the casserole & garnish w/the mushrooms & additional chopped parsley.~~ (I serve over egg noodles.)~~Craig Claiborne

RE: RECIPE: Long, Involved, cooking

Try the Epicurious site. Not all are fast & simple & you might find something there.

Here is a link that might be useful: Epicurious

RE: RECIPE: Site for Long, Involved, cooking

Another site you may like.

Here is a link that might be useful: Fine Dinings

RE: RECIPE: One more Long, Involved, cooking

Check out this one. Do you have one of Julia Child's cookbooks?

Here is a link that might be useful: Gourmet Chef Recipes

RE: RECIPE: Just another Long, Involved, cooking

Again, not all are long or involved but you'll find some here.

Here is a link that might be useful: Finest Chef

RE: RECIPE: Try this for Long, Involved, cooking

Here's one. The site is free to join.

Here is a link that might be useful: Chef's Pencil

RE: RECIPE: Julia Child

Here's huge bunch of Julia Child recipes. Try her Coq au Vin. I think it's on the second page.

Here is a link that might be useful: Julia Child

RE: RECIPE: Long, Involved, cooking

Not too many recipes here, but lots of inspiration and if you ask...the recipe will be posted.
Sounds like a wonderful vacation to me! I love to cook on vacation!
Linda C

Here is a link that might be useful: fancy meals

RE: RECIPE: Long, Involved, cooking

The web site listed below for Diana's Desserts is terrific if you like to bake and enjoy sweets.

Some others I can reccomend:

The Pioneer Woman -

Joy of Baking -

Italian Food Forever -

The Fresh Loaf -

Here is a link that might be useful: Diana's Desserts

RE: RECIPE: Long, Involved, cooking

Cut and pasted. I may make this instead of chili when the first cold front gets here it sounds so good. Thanks for the recipe Ginger.

RE: RECIPE: Long, Involved, cooking

It's a favorite for my annual Christmas party, Jim. Hope you like it.

RE: RECIPE: Long, Involved, cooking

Since you'll be baking bread that may tie up the oven for raising, I'll suggest checking out Louisiana Cooking. Many meals were cooked on stove top. An example 'Red Beans and Rice' was traditionally cooked on Monday as that was 'wash day' and the beans were simmered and could be untended while the wife did the washing. Then they could cool so flavors could meld. Done with many dishes. Just making a roux takes half an hour and a Marchand de Vin sauce cooks for 45 minutes.
A couple of links to give you an idea:

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