Since St. Patrick’s Day is next week, I thought an Irish recipe would be appropriate. Bonus points because this recipe has Guinness in it!
- 2 pounds chuck roast, cut into 1-inch cubes
- 3 tablespoons vegetable oil, divided
- 2 tablespoons all-purpose flour
- 1 pinch salt and ground black pepper to taste
- 1 pinch cayenne pepper
- 2 large onions, chopped
- 1 clove garlic, crushed
- 2 tablespoons tomato paste
- 1 1/2 cups Guinness
- 2 cups chopped carrot
- 1 tablespoon chopped fresh parsley for garnish
Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.
We got into the Mardi Gras spirit today with a few special food items…Pączki, Cajun shrimp pasta, and a Doberge cake (a New Orleans twist on the Hungarian Dobos torte), a six-layer cake filled with homemade double chocolate custard, frosted with chocolate buttercream, and topped with a chocolate ganache.
Laissez les bon temps rouler!
One last kind of Russian meal, as we say goodbye to the Olympics!
We had chicken Kiev (yes, I know Kiev is in Ukraine, but close enough), rice pilaf (again, close, if not totally authentic), and more of the Russian black bread I made for the Opening Ceremonies.
As always, the highpoint of the meal was dessert…a White Russian cake!
Only 2 1/2 more years until the next summer Olympics…I better start planning some Brazilian menus!
Seeing as how we had a tea party for the London 2012 Olympics, I couldn’t very well let the Sochi games go by without doing something! I even found Russian Caravan tea, which was the perfect selection (or seemed like it at the time…I think it may be the most disgusting thing I have ever put in my mouth!)!
My theme was Russian (of course), snowflakes, and blue and white…nice, wintry colors. I got to use my new white tablecloth (with an old blue runner), and our beautiful china. And unscented white tea lights and pillar candles from Target made for the perfect centerpiece:
We has Russian tea cookies:
And a Russian poppy seed bread (which sadly wasn’t very popular):
Meringues (which I actually made correctly for the first time ever!):
Snowflake sugar cookies:
An orange poppy seed cake (Did you know that poppy seeds are actually blue? They fit the theme perfectly!):
English muffins with blueberry preserves:
And fresh blueberries!
I thought that this was going to be really hard to put together, from a menu standpoint. As it turns out, it wasn’t that bad at all!
There was a lot of prep work for dinner, from the bread crumb coating, to the vegetable and pasta prep, to the salmon itself!
It was worth it though…the end product was delicious! While not all of the children liked every aspect of the dinner (particularly the asparagus, although Ladybug did enjoy it!), they all liked the salmon, which is all that really mattered!
Happy Valentine’s Day!
I went with a Russian theme for our dinner tonight…tonight’s menu included:
- Beef stroganoff over egg noodles
- Russian black bread
- Pickled beets
- Leinenkugel’s Big Eddy Russian Imperial Stout
For dessert (the real triumph of the evening), I made a Russian biscvit cake with a Ptichye Moloko filling, a whipped cream frosting, and a lovely chocolate drizzle:
We’ll still be having a tea party and a closing ceremonies dinner before the end of the Olympics…there’s more Russian cooking and baking yet to come!
We had another fun season of special meals this year! Here’s a wrap-up of the feasts we enjoyed…
We started the holiday season with a typical Thanksgiving dinner, followed by an epic six pies for dessert:
On Christmas Eve we had our annual “pick out dinner.” Ryan chose Velveeta/Rotel dip, I picked my favorite jalapeno popper spread, Turkey asked for deviled eggs, Bunny wanted cream cheese stuffed peppers, Moose chose mozzarella sticks, Ladybug asked for cucumber sandwiches, and I picked red and green Goldfish crackers for Chickadee. Plus, we had the standard buffalo Chex mix, carrots, finger Jell-o in Christmas colors and shapes, and a cheese, cracker, and summer sausage plate. (We had Jesus’ birthday cake for dessert after church that night.)
Our fancy Christmas dinner was held the day after Christmas, when Ryan’s parents could join us. The star of the meal was a pork crown roast. We also had stuffing, cranberries, and roast potatoes, carrots, parsnips, and brussels sprouts:
The Christmas desserts were a rustic apple-pear pie with French vanilla ice cream and cream puffs:
On New Year’s Eve, I made French onion soup in my new soup crocks:
We didn’t have a Christmas tea party this year, but we did have a New Year’s Eve hot chocolate bar!
I made our traditional New Year’s Day dinner of pork roast, along with a cherry-pineapple Jell-o salad, twice-baked potatoes, and roast carrots and brussels sprouts, with a chocolate peppermint trifle for dessert:
The final feast of the holiday season is always Ryan’s birthday/Epiphany. This year, he chose fish tacos with a spicy cabbage slaw, and Guinness cake for dessert:
The time of feasting is over for now, but I’m sure we have plenty of special family meals in our future!