Very interesting meal. I can certainly say, I've never seen my mom, any of my aunts, or anyone for that matter put stew in the oven to cook, but hey, I learn something new every single time I attend class. The meal was really good actually, Stew with Pasta (who would've every known that they went together...never in our household growing up), with slices of cantaloupe and prosciutto.
Cantaloupe and Vinaigrette with thinly sliced Prosciutto.
Beef Bourguingnonne and Basic Pasta (cut into the size of Fettuccine): Garlic, Onions, Carrots, Chopped Parsley, Fresh Thyme (from the herb garden), Dry red wine, Beef Chuck, Vegetable Oil, Flour, Tomato paste, Tomatoes, Brown Stock, Mushrooms, Unsalted butter, Salt and Pepper, Fresh Oregano (from the herb garden).
Again, a really nice and filling meal that you could make with a little bit of prep work. The pasta is what will take the longest. We made the dough, then had to cover and chill it in the refrigerator for two hours before stretching and cutting our pasta.
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