I’ve also just made the artichoke puree and set it out as a dip – very nice to have a heavy veggie dip on hand for those vegetarians at the buffet.
1 14 oz can artichoke hearts, drained
3 tablespoons mayo
3 tablespoons grated Parmesan cheese (or a pinch extra – cheese is always good)
1 tablespoon fresh [...]
Archive for the ‘Beef’ Category
Beef Tenderloin and Artichoke Puree on Toast
Posted in Appetizers, Beef, tagged fancy appetizers, starter, thanksgiving on November 17, 2008 | Leave a Comment »
Beef Stew
Posted in Beef, Main Course, Stew, tagged beef stew, fall meal, one pot, reheat well on October 14, 2008 | Leave a Comment »
¼ cup vegetable oil
3 lbs stew beef cut into 1 inch pieces
8 garlic cloves, minced
8 cups of beef stock
3 tablespoons tomato paste
1 tablespoon dried thyme
1 ½ tablespoon Worcestershire sauce
3 bay leaves
4 tablespoons (1/2 stick ) butter
3 lbs russet or Yukon gold potatoes cut into ½ inch pieces
1 large onion
2 cups ½ inch pieces peeled carrots
Heat [...]
