I hope to make these next time I have a dinner.
Here is a recipe of classic beef stew from the Nov/Dec 2011 edition of Clean Eating Magazine. I cannot believe HOW DELICIOUS it is. We ate it all before I could take a picture, so here is the picture from the recipe itself. But honestly, it looked the same.
A bottle of your preferred red wine (I opened a bottle of Caprice du Temps 2014 Syrah) — not in the original recipe, but, if you knew how long it would take, it should be…
cut into 1 inch chunks
1 tsp smoked paprika
1/2 tsp sea salt
Fresh ground black pepper, to taste
1 tbsp oil
large white onion, chopped
fresh thyme and rosemary
2 tbsp tomato paste
3 cloves garlic
2 tbsp whole wheat flour
4 tbsp balsamic vinegar
2 dried bay leaves
2 carrots (or as many as you think fit), peeled and cut into 1/2 inch pieces
1 1/2 cups of potatoes, diced
1 cup celery root, peeled and diced (same size as potatoes)
2 large portobello mushroom caps (or regular mushrooms), chunked into 1-inch pieces
3/4 cup frozen peas
Open your bottle of wine. Pour yourself a glass. This recipe takes a while.
Pat beef dry with paper towel. Sprinkle with smoked paprika, salt, cayenne and black pepper. Choose a stew pot, or a pot you can make the whole sh-bang in. I have this lovely 30 cm cast iron pan that is about 5 cm deep. It is perfect. Heat 1/2 tbsp oil on medium heat and add beef. Cook, undisturbed for 2 to 3 minutes, until bottom is browned. Flip and repeat until the beef is browned.
Add onion and cook until soft (about 6 minutes). Reduce heat to medium-low and add thyme, rosemary, tomato paste, and garlic. Sprinkle with flour and cook for 1 minute, stirring constantly. Add 2 tbsp of the balsamic vinegar. Simmer until slightly reduced. Add broth and bay leaves. Cover and increase to medium-high heat. Once mixture begins to simmer, reduct heat to medium low. Adjust as necessary to maintain a slow, steady simmer. Simmer for approximately 30 minutes.
Refill your glass of wine.
Add carrots, cover, and simmer for 20 more minutes. Add potatoes, cover and simmer for 10 minutes. Add celery root, cover and simmer until all vegetables and beef are tender (15-20 minutes or however much time you have).
Meanwhile, add a glob of oil to a fry pan and heat on medium-high heat. Add mushrooms, remaining 2 tbsp of balsamic vinegar, salt & pepper. Toss to combine and cook, stirring frequently, until mushrooms begin to soften and release liquid (3 to 5 minutes). Reduce heat to medium-low and cook until mushrooms are tender and vinegar is almost completely reduced (about 3 minutes).
Add peas to stew pot, cover and cook until peas are heated through. Storm in mushrooms and remove the stew from the heat.
Serve with thick chunks of homemade bread (or bread you have bought that day). Here in Switzerland, we buy bread every day. You know, fresh, crusty, wholesome, chunky.
Don’t forget your wine. Divide what is left of the bottle with your table guests. You may even need to open another bottle.
This recipe takes a bit of time to make, but honestly, it is worth the wait. And I might adapt it next time to the crock pot.
Let me know what you think if you make it.
In the original recipe, there are ingredients for the pastry, but I just bought the pre-made filo pastry stuff.
Dough: buy it pre-made. So much easier.
2 tbsp (30 ml) olive oil
3 small sweet (white) onions, diced
1 large bag (in Switzerland, you can get a large bag) of spinach. In America, you apparently have to buy 3 bags. So, approximately 30 oz of fresh spinach leaves. 850g-900g if you are metric. Basically, as much spinach as you need so that when you put it in a regular-sized wok, it overflows and you have to contain it.
1.5 cups (375 ml) crumbled feta cheese
3/4 cups (175 ml) shredded mozzarella cheese
1/2 cup (125 ml) chopped fresh mint
1/2 cup (125 ml) chopped fresh dill
1/2 cup (125 ml) chopped fresh parsley
1/2 tsp (2 ml) salt & pepper
pinch of ground cloves
1 tsp ( 5 ml) sesame seeds
Fit the pre-made dough into a greased 9-inch (23 cm) cast iron skillet. Let the excess hand over the edge. Set aside and relish the fact that you can finally use that fry pan…(another blog story for sure).
I have a wok so I used a wok to prepare the filling. Heat oil over medium heat. Fry the onions (I just edited “opinions” … you could do that too), stirring until softened. Approximately 2 minutes. Remove from wok and set aside.
Wilt the spinach. I just put mine in the wok, at medium-high heat and added a bit of water to steam it. Stir it every so often, until everything is wilted. Between 3 and 5 minutes. Drain. Squeeze out the moisture. Mix in onions, feta, mozzarella, eggs, mint, dill, parsley, salt, pepper and cloves.
Mound the spinach filling into the dough in your precious cast iron skillet. Lift the extra pastry over the filling and let it fall naturally into folds. Sprinkle with sesame seeds. Bake in the bottom third of the oven at 375F (190C) oven until the pastry is golden and the filling is steaming…. about 45 minutes.
Let stand about 10 minutes before cutting into wedges. If you bake it in the cast iron skillet, you really need to let it sit or it will be too hot to eat
Kylie, we opened a Caprice du Temps Humagne Blanc from Domaine Caprice du temps with it. Lovely.
Cynthia and Lindsey, you can’t get Caprice du Temps wine in the USA, so maybe you can try my friend’s Dreaming Tree Chardonnay. (My friend is Sean McKenzie–the winemaker…not Dave Mathews).
That’s it. I hope you enjoy making it. Send me pictures if you do.
My Dad started painting after his retirement in 1998. He taught himself and started with watercolours and acrylics before he found his preferred medium in oil.
This year, he put 12 of his paintings together and produced a one-of-a-kind calendar of landscapes from the Yukon and Northern BC. He and my Mum go for drives and take pictures or they take pictures on their holidays. When Dad gets home, he creates paintings from those pictures.
For this calendar, he painted the pictures, framed them, took pictures of them, then headed down to InterGraphics in Whitehorse to get their help to produce it.
Just fill in the form at the bottom of this post. We can ship anywhere in the world.
2016 Calendar. Limited printing. Support a Yukon artist and senior. $20 CAD.
Thanks for your support!
If you are somebody who likes to hike it off before you start, here is a hike that according to Google, takes about an hour: from Sierre to Domaine Caprice du Temps (in Miege).
Be prepared for the hills and the spectacular views. Good news is that there is a fantastic restaurant in Miege (Le Relais Miégeois) where you can stop for lunch and re-energize and re-hydrate before you come by the winery.
If you call the winery before you come, we can maybe arrange for a ride back down to Sierre after tasting.
Domaine Caprice du Temps
+41 27 455 7640
Caprice du temps Humagne Blanc. A wine varietal native to Valais,Switzerland, my father-in-law–Hughes Clavien–is renowned for his rendition of this wine. It also happens to be his favourite and he is often heard saying: “Humange Blanc: toute la nuit, toute la vie!” (Humange Blanc: all night long, all life long).
We often drink this wine at our apero when we are visiting. I find it to be much like it’s creator: subtle, pleasant, and stimulating. Have you tried it yet? What do you think?
#Swisswine, #VinsduValias, #VinsSuisses
The first #wine I would like to introduce to you from Domain Caprice du Temps is Cuvée Romaine (a direct translation of the name is: Vintage Romaine). I like that translation. I find it very appropriate. It is named for my mother-in-law. And she is definitely quality.
This wine is a wine you will find ONLY chez Domaine Caprice du Temps. It is a family blend of Humagne blanc, Savagnin blanc (Païen), and Pinot blanc and is one of five wines they mature in oak barrels.
Roughly translated, the tasting notes say: aromas of white peach and toasted almonds, fresh and velvety palette full of vivacity and persistence.
I think my mother-in-law is full of vivacity and persistence!
Mark your calendar folks… 14, 15, and 16 May 2015. Domaine Cave Caprice du Temps will have their entire cellar available for tasting. 19 wines from their menu…and may a few special ones.
Almost 50% of their production are indigenous Swiss varietals: #petitearvine, #cornalin, #humaneblanc, #humagnerouge…we have this #päen (Savignon blanc) that is so lovely and best enjoyed with a friend on a hot summer’s day on a terrace after work…but I digress.
I will introduce my favourite wines from this winery (my family’s winery in Switzerland) this week and hopefully you can tell me what you think of them too.
Dark green leaves, sliced apples, thinly sliced red onion, grated carrot. Olive oil and apple cider vinegar dressing.
Something I made up on the spot.
Add something for protein, and you have a great lunch.