Archive for the 'Beef' Category

Shaking Beef

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This recipe is from Charles Phan’s new cookbook  which appeared on many “best of 2012” lists.  It’s also the signature dish at his restaurant Slanted Door in San Francisco where I had one of my favorite dinners ever.

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Daube Provencal

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This dish isn’t significantly different than Beef Bourguignon which is my cold-weather, large-group, make-ahead standard, but the orange zest and the extra vegetables are a nice twist on that recipe.  If you make this a day in advance, refrigerate overnight, and reheat (in a low oven) the next day, it will be even better.  In fact, I just finished making this a few minutes ago, took the photo above, and will be refrigerating it overnight so it will be ready to go for tomorrow’s Colts playoff game.

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Beef Tenderloin with Red Wine Demi-Glace, Potatoes, and Spinach

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Roast Eye of Round

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Julio’s Basics: Classic Meat Sauce

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Steak au Poivre

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There is nothing I’ve cooked from Anthony Bourdain’s Les Halles Cookbook that I didn’t love, but this dish is my clear favorite.

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Grandma’s Cookbooks

My Grandma is in the process of moving into a senior living facility and recently gave me a number of her old cookbooks.  This weekend, I made dinner using a couple of them.  The menu included:

From The Art of Italian Cooking (written by Maria Lo Pinto; published in 1948):

From The Romagnolis’ Table (published in 1975 and based on a PBS cooking show of the same name that ran from 1973 – 1975)


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