I'm Back!... Carbonade A La Flamande, A Ma Façon

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If it is accompanied by French fries it's Belgian.  If it says Flamande it is Flemish and involves beer ; and if it says a ma façon, it means I can do to it anything I want.

Hi, I'm back! 

Yes, that is truly me with a new neck.  It's all bolted up but only I know that.  I was hopeful of getting a new swan neck like Babe Paley and Marella but when I asked my doctor,  he said he could only get me one millimeter.  Nothing is for free, ever.

Now, it's been there, done that.  While I was convalescing, I connected with friends on Facebook.  It is worse than sugar or nicotine.  It's so addictive I was afraid of  overexposure.  I'm still weaning off. 

So today I did some serious cooking.  As in it has a name.  It was for Madame Mere to remind her of her days in Belgium.  I think it worked.  I added the sweet potatoes,  The Belgians will probably set the gendarmes after me but that's what life is all about.  Vive la difference!

Ingredients:

• 2 lb. beef chuck, cut into 2″ x ¹⁄₂″-thick slices
• Kosher salt and freshly ground black pepper, to taste
• ¹⁄₄ cup flour
• 4 tbsp. unsalted butter
• 4 slices bacon, finely chopped
• 6 cloves garlic, finely chopped
• 3 medium yellow onions, thinly sliced lengthwise
• 1/2 cup Pomi chopped tomatoes
• 2 cups Belgian-style ale, like Ommegang Abbey Ale or dark beer
• 1 cup beef stock
• 2 tbsp. dark brown sugar
• 2 tbsp. apple cider vinegar
• Thyme, tarragon, 
• 1 bay leaf\
• 1 cup sweet potatoes, peeled and cubed. (optional)
• 1 cup frozen boiled onions
• kitchen bouquet, (2 TB.)
• French fries

Directions:

Season beef with salt and pepper in a bowl; add flour and toss to coat. Heat 2 tbsp. butter in a 6-qt. Dutch oven over medium-high heat. Working in batches, add beef; cook, turning, until browned, about 8 minutes. Transfer to a plate; set aside. Add bacon; cook until its fat renders, about 8 minutes. Add remaining butter, garlic, and onions; cook until caramelized, about 30 minutes. Add 1/2 cup chopped Pomi tomatoes,  half the beer; cook, scraping bottom of pot, until slightly reduced, about 4 minutes. Return beef to pot with remaining beer, stock, sugar, vinegar, thyme, parsley, tarragon, bay leaf, and salt and pepper; boil. After 30 minuted add sweet potatoes (if using). After 1 hr. add frozen boiled onion. Reduce heat to medium-low; cook, covered, until beef is tender, about 1 ½ hours. Add kitchen bouquet.  cook a few minutes. Serve with french fries or bread.

When you cook your french fries, make sure the heat of the oil is very hot before you add them.  I know about the splash.  It's a tough shot but it's what works best!

Don't tell her but my neck is longer...all I can say is, it hasn't been easy.

All photos Lindaraxa

Welsh Rarebit...More Comfort Food!

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Photo: Rea Drummond

Welsh Rarebit or Welsh Rabbit is a traditional English dish often eaten as a midnight snack.  I love to have it for lunch or as a light supper when we've had a heavy midday meal.  For some reason, it reminds me of our life in Connecticut and of my father who simply adored it.  Perhaps that is why it came to mind last week after the light dusting of snow we had on the ground here in North Georgia.

The dish is said to have originated in Wales in the 18th century. The first recorded use of the term Welsh Rabbit was in 1725, but the origin of the term is unknown. It may be an ironic name coined in the days when the Welsh were notoriously poor;  only better-off people could afford butcher's meat, and while in England rabbit was the poor man's meat, in Wales the poor man's meat was cheese.

Welsh Rarebit is a vintage throwback to Sunday dinners and cocktail parties in the 1950’s. I’m certain this is why I remember the dish being so popular in my home.  Also, if you come home with a hangover, this will take care of it  in no time.  Just make sure you always have some in the freezer, whether it's your own or the one made by Stouffer's which is pretty darn good.   Leftovers are great over steamed cauliflower or broccoli and kids just adore it...must be the beer!


Serves 4

Ingredients

1 pound Cheddar, Double Gloucester or other English cheese, grated
6 tablespoons butter
2 tsps. Dijon mustard, or to taste
1/4 teaspoon cayenne
4 tsps. Worcestershire sauce, or to taste

1 12 oz bottle  strong dark beer, like Guinness
4 egg yoks
4 to 8 pieces lightly toasted bread
1/4 tsp paprika

Method

1. Put butter in a saucepan on top of a double boiler over medium heat and ad grated cheese, mustard, cayene and Worcestershire sauce. Beat eggs into the beer and add to the melting cheesse.  Cook until smooth. Taste for seasonings and adjust to desired sharpness.

2. Remove from heat and pour over toast.  Sprinkle some paprika on top.  Serve immediately.

Note:   You can also put under the broiler until bubbly after you pour over toast.
Please use a good dark beer like Guiness stout...light American beer just won't do!