The Instant Pot

Last Christmas my friend Betsy got a new kitchen work horse: the Instant Pot.  She told me how great it was and I was intrigued, but I really had no need for another kitchen appliance.  Then, after doing a deep clean on my crock-pot (and apparently getting water behind the electronic panel), it died on Easter Sunday with the ham already in it!  I was less than pleased.  Luckily I have the kind of Crockpot that has a removable stoneware crock and I was able to save Easter dinner in the oven.

Now I had my chance!  I had a genuine reason to shop for a new kitchen gadget and the Instant Pot was at the top of my list.  It wasn't cheap, but it was more than a slow cooker, it was a pressure cooker, rice cooker and yogurt maker.  Normally I say appliances that try to do many things can only do them poorly, but so far my Instant Pot 7-in-1 has yet to disappoint.  I have made many recipes with this appliance and I even removed my food processor from the counter top to make room for this pot to stay out all the time.

Here are just a few things I like about the Instant Pot.  It:

• allows me to make homemade yogurt and coconut yogurt cheaply and with minimal effort
• shortens cooking time for most dinner entrees by 50% or more
• as a nice display with self-explanatory buttons
• has wonderful side slots that hold the lid for you while you saute or for serving
• has an easy to clean, dishwasher safe stainless steel pot
• makes the perfect brown rice in less than 45 minutes
• turns two-pot slow cooker meals into 1-pot meals with the built-in saute feature 
• comes with a recipe book that helps to introduce you to pressure cooking as well as yogurt making
• cooks greens in a way that I actually like them! 

Drawbacks are few.  One of the drawbacks is that you have to be careful and not add any ingredients that might scorch before you use the pressure cooker.  Many recipes add flour to the pot before cooking, but the flour will scorch and prevent the cooker from functioning properly.  If this happens you will get a "Ovht" error and the pot will shut off.  Once, I had to remove an entire (still raw) chicken from the pot and clean the liner before returning the chicken and the pot to the cooker.  Now that I know I won't make that mistake again, and hopefully by reading this review you won't make it either!

Betsy has invited me to post recipe reviews for this pressure cooker over on her fulltummies page, so in the next few weeks or so you can look for full recipes there.  

Happy cooking!

Cooking for Friends

I love cooking for friends, but I'm sure if you are anything like me more and more of your friends are on restrictive diets.  This week for small group we had the theme of "Pies" for dinner.  After naming the theme I immediately realized that many of our members are gluten free and most pies have gluten in them.  We also have several members that are dairy and egg free.  Here is my solution:

Dairy Free, Egg Free, Gluten Free Shepherd's Pie

To start I used Alton Brown's recipe and just applied some minor tweaks:

Ingredients
For the potatoes:
 2 pounds yukon gold potatoes
1 1/2 -2 cups chicken broth

3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil (to taste)
1/2 tbl. The Melting Pot's garlic and wine seasoning (to taste)

For the meat filling:
2 tablespoons olive oil
1 cup chopped onion
2 cloves garlic, minced 

2 pounds ground beef

1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons corn starch
2 teaspoons tomato paste (I had some, but I didn't have the original container so I omitted this ingredient)
1 cup chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon freshly chopped thyme leaves
1-2 cups frozen mixed vegetables 

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes.  Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the chicken stock, olive oil, MP seasoning, salt and pepper and continue to mash until smooth.

Preheat the oven to 350 degrees F.

While the potatoes are cooking, prepare the filling. Place the oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the ground beef, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Make a slurry of the corn starch and 1/4 cup chicken stock.  Add slurry the tomato paste, chicken broth, Worcestershire, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the frozen vegetables to the beef mixture and spread evenly into an 13 by 9-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Cover with aluminum foil and place on the middle rack of the oven and bake for 25 minutes or just until warm and bubbly.  Because these potatoes do not have milk or butter in them do not expect them to brown! Remove to a cooling rack for at least 15 minutes before serving. 

I hope you enjoy this recipe!  Like any other recipe be sure to check all of your ingredients before beginning for allergens!

Molasses Crinkles

Another family favorite cookie around the holidays these are great to make with kids.  I have fond memories of making these with my family.  My favorite part was dipping the cookies in the colored sugar or nonpareils.  Maybe my mom can even dig up and old picture for me.

Until then here is the recipe:

3/4 cup Crisco
1 cup Brown Sugar
1 egg
1/4 cup molasses
2 1/4 cup flour
2 tsp soda
1/4 tsp salt
1/2 cloves
1 tsp cinnamon
1 tsp ginger

Preheat oven to 375 degrees.  Combine Crisco, brown sugar, egg and molasses.  Combine dry ingredients in separate bowl and then slowly incorporate into wet mixture.

Use small scoop to spoon out cookies.  Dip one side of cookie in decorations if desired before placing on a baking sheet.  Bake for 8-10 min.  Enjoy!

Forgotten Cookies

My mom use to make these for us around Christmas time every year.  I can't wait to make these with my kids this Christmas.  Like other meringues, it is best to make these on a dry day.

2 egg whites
2/3c sugar
1/2c nuts (optional) - I just add extra chocolate chips
1c chocolate chips
1t. vanilla
1 pinch salt

Preheat oven at 350 degrees.  Beat eggs till frothy.  Add sugar gradually and beat until stiff.  Stir in the rest of the ingredients.  Divide batter and color with food coloring if you wish.  We use to color them red (slightly pink) and green for Christmas.

Spoon out cookies onto foil lined baking sheets (or foil wrapped oven racks) and place into the preheated oven.  Immediately turn off oven and leave the cookies in the oven overnight.  It is important not to open the oven after putting the cookies in.

When cooking these cookies in an electric oven (one without a pilot light to keep the oven slightly warm and dry) you may leave the oven on at a lower temp (200 or so) for an hour before turning the oven completely off.

Enjoy!

Aunt Janet's Hashbrown Casserole

I didn't have this casserole this Thanksgiving, and I really missed it!  It will definitely make an appearance on my Christmas menu.

I'm sorry I don't have a picture yet, but I'll try to upload one after I make it.

1 large pkg frozen hashbrowns (I get the square kind)
2/3c melted crisco
1t. salt
1/4t. pepper
1/2c chopped onion
1 can cream of chicken soup
1 pt. sour cream
2c grated cheddar cheese
Topping: 2c crushed special K and 1/4c melted crisco

Preheat oven to 350 degrees.  Defrost potatoes the night before in the refrigerator.  Mix all ingredients and pour into a 13x9 pan.  Mix ingredients for topping and sprinkle over casserole.  Bake for 45 minutes - 1 hour until the edges are bubbly and the middle becomes hot.

A new family favorite: Pumpkin Creme Pies

I ran across these wonderful cookies on Ree Drummond's blog and I made them for a recent church event.  The results were AWESOME!  Not only were these tasty, but my husband who doesn't usually like pumpkin flavored things loved these cookies.  I would describe them as being very similar to a pumpkin roll, but in cookie form.

Here are some tips for following this recipe:

• The recipe makes 24 cookies (not 12 as stated).
• Although it instructs you to pipe the cookies one of the commenters said that you can just as easily scoop them.  I will try this next time.
• Don't bother cutting the parchement into squares, as that is a huge waste of time, but do use parchement to bake the cookies on.
• A PC medium scoop (about 2tbs) delivers the perfect amount of icing on each cookie to make 24 sandwiches.

Just in case you doubted how moist and delicious these are, here is another picture:

At the church lunch these were gone in just under 10 minutes or so!  My family members were all so glad that we had tasted one at home because we did not get to enjoy them at the lunch!!  I will definitely be making these for Thanksgiving and every gathering between now and then.

Here is the recipe step by step and in printable form.

Mom's Spaghetti Sauce

This sauce can be made and eaten right away or frozen for later use!  It is also great in lasagna.

• 2 pounds ground beef
• 5 (6-oz.) cans tomato paste
• 2 (15-oz.) cans tomato sauce
• lots of garlic powder (at least 1 tbls)
• lots of onion powder (at least 1 tbls)
• lots of Italian seasoning (at least 2 tbls)
• salt and pepper to taste

Brown and season ground meat with salt and pepper. Drain grease and place meat into a crock pot. Add remaining ingredients. Cook on high for about two hours (stirring every 30 minutes or so to prevent burning). Then cook on low for about six more hours. Let sauce cook for a while before tasting. An extra can of sauce or paste can be added to thicken or thin the sauce as desired.

Because my crock pot often burns this sauce I am trying it on the stove top today.  I'm sure it will be just as good!

Homemade Tomato Sauce

Have you ever read the label on a jar of Ragu (or any other store bought tomato sauce)? I'll let you in on a little secret. They are all jam packed with sugar! Now, you might think that this sugar is just a product of the tomatoes, but nope, their ingredients list all contain sugar. This might not be a problem in your family, but in mine I'm trying to feed a diabetic, and I have always hated buying tomato sauce because I have to look through all the jars to find the one that has the least amount of sugar. They also contain a ton of other preservatives, salt, etc. that you wouldn't put in your own tomato sauce. But they are so easy, right? Well, as I have discovered recently so is making your own!

My two kitchen "bibles" (Bittman and America's Test Kitchen) tell you to make a Tomato Sauce in essentially the same way. Start out by heating a fat (olive oil or butter), add aromatics (like onion, red pepper flakes, and garlic), add a can of canned crushed tomatoes and then simmer! At the end you can add other aromatics if you have them on hand (like fresh basil, parsley, etc.).

Sounds easy right? That's because it is! The best part is that I bet I could find all these ingredients (except for maybe the canned tomatoes) in your kitchen right now! After I found and tried these two variations of the same recipe, I always make sure I have pasta and crushed tomatoes on hand for a quick and easy dinner. Tonight we are having the sauce with meatballs. I just add frozen meatballs after the tomatoes and let the sauce and meatballs simmer together. You might have to simmer for a total of 20 minutes to make sure the meatballs are completely heated through.

Here is Bittman's simple recipe:

3 tablespoons EVOO or butter
1 medium onion
1 1/2 - 2 pounds canned tomatoes (I buy crushed)
Salt and black pepper
Freshly grated cheese (optional)
Fresh parsley or basil (optional)

1. Melt the butter or heat the oil in a medium skillet over medium-high heat. Once it is hot add the onion and cook until soft, 2-3 minutes. (Here is where I add garlic and let it just heat through until fragrant 30 seconds or so. If you want to add red pepper flakes you can also do that here.) Add tomatoes and a sprinkling of salt and pepper.
2. Simmer for 10-15 minutes until mixture comes together. Taste and adjust seasonings. Add fresh herbs and grated cheese to the final dish or just before serving.

Of course, after this recipe Bittman has 20 variations that are also wonderful, but this will get you started! The options really are endless. Once you taste this sauce I'm sure you will also swear off store bought tomato sauce, even in a pinch!

Remarkable Fudge!

My sister and I had a battle with fudge on Christmas Eve that lasted three rounds and ended with great fudge from this recipe (adapted from Better Homes and Gardens "New Cook Book"):

4 cups sugar
2 5-ounce cans (1 3/4 cups total) evaporated milk
1 cup butter
2 cups semi-sweet chocolate chips
7 ounces of a dark or milk chocolate candy bar (cut up)
7 ounces of marshmallow creme
1 cup chopped nuts (optional in my family)
1 teaspoon of vanilla

Line a 13x9 with foil (or we did two 9x9s so we could have nut-ful and nut-free fudge). In a large saucepan over medium-high heat melt butter and then add sugar and milk. Cook and stir till mixture boils and then turn down heat to medium and continue to cook for 10 minutes. Remove pan from heat and then add chocolate chips, chocolate bar, marshmallow creme, and vanilla. If you want your whole batch to have nuts you may also add them at this time. If your family is like our just add the nuts to one of the 9x9s and then pour the fudge on top when it is done. Stir the fudge until everything is combined and continue to stir for one minute more. Spread warm fudge into your pans (or pan) and cut when cool.

The cook book says that you have to store it in the fridge, but we never do this!

Holiday Cookies!

I'll add pictures of these cookies when we cook them on Christmas Eve (or Christmas Eve Eve). I didn't realize how similar these two recipes are until I typed them up! Both are great for little hands and I remember making them when I was but a wee tyke!

Snickerdoodles (my Mawmaw's recipe)

These are fought over every year and some "special" members of the family get their own containers to take home with them!

1 cup soft shortening
1 1/2 cups sugar
2 eggs
2 3/4 cup flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt

Mix first three ingredients together thoroughly. Sift together remaining ingredients and stir in to creamed mixture. Chill dough. Roll into balls the size of small walnuts and then room in mixture of 2 T. sugar, 2 t. cinnamon. Place about 2" apart on non greased baking sheet. Bake in a 400 degree oven until lightly browned...but still soft (8-10 min). These cookies puff up at first...then flatten out with crinkled tops. This recipe makes about 5 dozen 2" cookies.....I suggest you double it to lessen the fighting!

Molasses Crinkles (from my Grandma Quaschnick)

3/4 cup Crisco
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cup flour
2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger

Cream sugar and crisco, add eggs and molasses. Sift together dry ingredients and then add to creamed mixture. Chill dough. Roll into small walnut sized balls. Dip in Christmas sugar and multi-colored non-pariels. Bake at 350 for 8-10 min. These also (as their name suggests) rise up and then crinkle when they are done.

Holiday Drinks: Hot Apple Cider

I love to drink my family's hot cider as soon as it gets cold outside. One of the keys to this cider is that when you buy a gallon of cider at the store check the ingredients for.........apple cider! You wouldn't believe how many gallons I see every winter labeled apple cider and the only ingredient that it contains is apple juice. I don't understand how they can do this, but an easy way to tell the difference is by the look: Here is a picture of cider (on the left) and juice (on the right). If you happen to buy a container that says it is cider, but you get home and discover that it is juice, never fear it will still be good, maybe not as good, but good never the less.

Here's an explanation of the difference:

Apple Cider vs. Apple Juice
Apple cider is essentially apple juice that has not undergone a filtration process that removes coarse pulp or sediment. Cider may or may not be heat pasteurized. Apple juice has been filtrated, pasteurized, and vacuum sealed to give a longer lasting, clearer looking product. Most juices add additional water and other ingredients to maintain flavor and clarity. Outside the U.S., the term "Apple Cider" typically means "Hard Cider" while "Apple Juice" usually will get you a sweet cider.

Okay, now that we've discussed the main ingredient here is the recipe:

• 1 gallon of cider
• 3 - 5 sticks of cinnamon
• handful of whole cloves
• 2 tbs. butter
• 1/3c. light brown sugar

Place all ingredients into a crockpot and cook for at least 3 hours. You could also do this on the stove top of course, but do not boil the cider. Just cook below a simmer.

Leftover cider is great! Let the cider cool to room temperature and then pour through a strainer back into the original container and refrigerate. The butter will congeal on the top but, it reheats in mugs wonderfully.

You can also "starbucks up" your cider with whipped cream and caramel sauce. Yum-O!

Aunt Linda's Ambrosia

There are a ton of variations for ambrosia out there, but this is my Aunt's version and we really love it!

• 1 large can of crushed pineapple, drained
• 2 small or 1 large can of mandarin oranges, drained
• 1 large container of Cool Whip
• 1 small package of Jello (cherry, strawberry, or cranberry)
• 1-2 cups of mini-marshmallows

Mix the jello into the cool whip, then fold in the fruit and mallows. This year I actually forgot the marshmallows and it was still really good. Chill until set (just a couple of hours). You can of course also add pecans or coconut for an added texture, but we don't.

My Aunt Betty's Crab Dip

This crab dip is soooooo good!

1/2 stick of butter

6-7 chopped scallions or 3-4 chopped scallions and half a medium onion chopped fine

1 8 oz. brick of cream cheese (not lite!), cut into small chunks
2 cans of 9oz. well-drained white lump crabmeat

Tony Chachere's and red pepper to taste

Put butter and onions in a microwave-safe bowl and cook for 3 minutes. Add the cream cheese, and zap again for another two minutes. Add crabmeat and seasonings and zap for another minute.

Serve with Club crackers!

The much requested: BARK

My Aunt Linda made this for us last Thanksgiving and I couldn't stop eating it!! When I got back to Knoxville I was informed that it was called Cracker Candy. I don't care what you call it, I can't get enough!

35 saltine crackers(about one sleeve)

3/4 cup butter (don't use margarine)

1 cup brown sugar

1 8 oz. bag Toffee bits (I use about 2/3 of a bag)

1 12oz. bag mini semi-sweet morsels (I use a couple of handfuls of normal morsels)

Line rimmed cookie sheet with foil; place crackers in single layer, 5 by 7, on cookie sheet. Melt butter; add brown sugar and blend well. Spread over crackers, then bake for 5 minutes at 375 degrees. Immediately spread toffee bits and chocolate chips over crackers; set back in oven to slightly melt for 2-3 extra minutes. Refrigerate on pan until completely cool, then break apart. Place some aside in a container so that you actually get some after your guests eat it all.

Betsy also has a different variation posted on her blog called Pine Bark Candy. I see a taste test in our future!

The Holidays (and the foods that go with them!)

My friend Betsy over at fulltummies brought up a good point this year at Thanksgiving. We have all these family recipes floating around, why not post them online so that every year you know EXACTLY where they are? My next couple of posts will be about our holiday favorites.

Here is a Thanksgiving favorite that I can't imagine Thanksgiving without. It comes from the Quaschnick side of my family and I bought a meat grinder for my KitchenAid mixer just so I could make it!!

Cranberry Relish

5 small tart apples (texture is more important than taste here, I'd go with granny smiths)
1 bag of frozen cranberries
1 6oz. can of Frozen Concentrated Orange Juice
Sugar to taste

I fit my meat grinder with the larger of the two plates, but if you have more than two sizes you'll know if your plate is too small if all you are getting coming out is juice! Wash, slice and core the apples. Feed the first three ingredients down through your meat grinder. The berries can be thawed, but I don't think it makes a difference. After everything goes through the grinder stir to mix ingredients well. After sitting 24hrs. in your fridge taste and add sugar as needed.

As you can see this recipe needs to be made ahead of time and it can easily be doubled for large crowds. Delish!


Another family favorite of mine is Pumpkin Cheesecake. The recipe linked here is Martha's, but this year I substituted the graham crackers crumbs for ginger snap cookie crumbs and it was AWESOME!

Wild Mushroom-Barley Soup!

I love soup! It is so easy to cook and usually makes great left overs. The problem that I have is that I struggle to find a soup that my husband likes. Don't get me wrong he "likes" most soups that I make, he just doesn't think they are filling enough to count as a meal. Well, last night was a pleasant exception. This is a Rachael Ray recipe and usually I wouldn't just re-post a recipe that is already out there, but the version that her staff typed up and put online is terrible! Here is my version with notes where needed:Ingredients (my changes in italics)

• 1 ounce dried porcini mushrooms I only used 1/2 ounce because it cost over $3
• 3 cups water
• 1/4 cup EVOO
• 1/3 pound thick cut pancetta or prosciutto ends, chopped into 1/4-inch dice I kinda went crazy here and used 3/4 pound of bacon (what can I say I misread the ingredients list)
  
• 3/4 pound cremini mushroom caps, wiped clean and quartered (these are also known as baby bellas) you can also use just cheap white button mushrooms if you using meat in the dish
• 1 bay leaf, fresh or dried
• 2 leeks, trimmed, sliced, washed and dried (or two onions but leeks are cooler)
• 4 cloves garlic, chopped
• 3 tablespoons fresh sage, very thinly sliced
• 2 sprigs rosemary, finely chopped
• 1 15-ounce can diced, fire roasted tomatoes I found these for the first time! They are with the other canned tomatoes.
  
• 1 quart chicken stock for vegetarians you can use mushroom stock or vegetable stock
• 1 cup pearl barley
• 1 bunch kale leaves stripped from stems and thinly chopped
  
• Freshly grated nutmeg, to taste

Place dried mushrooms in a medium pot with stock and 3 cups of water. Bring to a boil and then remove from heat. Let mushrooms continue to steep as you prepare the rest of the soup.

Heat EVOO, 4 turns of the pan, in a large Dutch oven or soup pot over medium-high heat. Add pancetta or chopped bacon and cook until browning, 2-3 minutes (omit if making vegetarian version) then add cremini mushrooms and bay leaf. Cook 10-12 minutes to soften and darken the mushrooms. Add leeks and garlic, season with salt and pepper and cook 5 minutes more. Add sage, rosemary, stock and tomatoes.

Remove softened dried mushrooms from the stock and chop. Add them along with their cooking liquids to the soup pot, taking care to leave behind any grit from the mushrooms in the stock pot. Stir in barley and simmer for 45 minutes. When barley is done add kale and a little freshly grated nutmeg. Bring soup back to a boil just until the kale has wilted.

Taste to adjust seasonings and serve in shallow bowls with cornbread (or if you forget to make cornbread like I did, toast).
Enjoy!!

"The" Cookbook

My friend Betsy had recommended this cookbook to me and at first glance I was not interested at all! It had no pictures, few illustrations, and no nutritional fact information; all of which have been previous requirements of mine for a cookbook. But oh friends, let me just tell you about this cookbook! Since getting it for my birthday a week has not gone by that I haven't made something out of it and usually I cook out of it 2-3 times a week! The title describes perfectly what this cookbook is about: everything! Want to roast some potatoes and pork and then use the leftovers for fried rice? Mark will tell you how! Or what about crepes and banana bread? He's got that covered too.

Here are some features that make this book "The" book to have in your kitchen:

• Over 2,000 recipes with tons of variations. As a matter of fact, I don't know if I have seen a recipe in here that doesn't have a variation.
• Basic ingredients. All of the recipes that I have made so far did not cause me to run to the store! His ingredients are simple things that you already have around the house.
  
• Well illustrated techniques. Want to quarter a chicken? It is all drawn out here step by step.
• Essential recipes are highlighted at the beginning of each chapter to get you started. This is especially helpful for me on chapters like beans, which I have never cooked before this year!
• Charts, charts, and more charts! This man loves his charts! My favorite one yet is one that outlines different types of vinaigrettes into their different parts: oil, acid, flavors, etc.
• Variation on top of variation: One title of a list reads, "11 More Ways to Vary Grilled or Broiled Boneless Chicken" Not only do these variations give you good ideas, but you feel freed up to make your own decisions and substitutions without the fear of failure.
• Only 7 out of 56 people on Amazon.com gave this book less than 5 stars and not a single one gave it just 1 star.
• Chapter Titles are: Kitchen Basics; Sauces, Condiments, Herbs and Spices; Appetizers; Soups; Sandwiches and Pizza; Salads; Vegetables and Fruit; Beans; Grains; Pasta, Noodles, and Dumplings; Fish and Shellfish; Poultry; Meat; Eggs, Breakfast, and Dairy; Bread; Desserts
• My favorite chapter is Vegetables and Fruit. For each vegetable and fruit that you can find at the grocery or farmers market he tells you how to pick the right one and then has several recipes on different ways it can be prepared.
  

Weather you are new to the kitchen, new to cooking, or just need some new ideas you need to add this book to your Christmas wish-list. My sister already got his vegetarian version for her birthday.

Food! Specifically, Beef Bourguignon

One of my all time "favorite things" is food! I know this blog started out as a mommy's guide to baby and preschool items, but I will now also feature favorite recipes and restaurant endorsements (no bad reviews here). By no means will this become a food blog, but there are just some local restaurants that I have had great expierences in lately and I just have to share!

Today as I was making Beef Bourguignon I thought, "This is a really straight forward dish that a ton of people would love, but most would be too intimidated to make." Do not be intimidated!! You can ace this dish if you can:

• dredge meat in flower
• brown dredged meat
• chop things
  

The recipe I make is from Martha Stewart and was published in her Everyday Food magazine years ago. Even though the name is fancy (use this dish to impress guests) the methods are simple. Here is my quick run down. After cooking bacon, brown dredged meat in fat. Remove meat and add chopped vegetables. After these soften add back the meat (and bacon) and dump in wine! Let cook for 3-3.5 hours (while you visit with your guests). 30 minutes before dinner you can roast off some mushrooms and onions and add these at the last minute for flair!

Okay, there are a few more ingredients to this recipe, but I promise the steps are really that easy and you and your impressed guests will love it! I also serve mine with roasted potatoes that also go in the oven 30 minutes before dinner so that is easy! You could even make it a day ahead of time and just heat it up before your guests arrive.

For wine I suggest a Cabernet Sauvignon. In the past we have used the one from Biltmore, but today we picked up one from Chili (at about half the price) and it was really good. The most important thing when choosing your "cooking" wine is not to get a "cooking wine"! When wine cooks it increases in flavor, therefore you need to start with a wine that is good to drink to begin with.

Let me know if you try this recipe and what you thought of it! Also, what is a "fancy" dish that you love that is really not so fancy to make?