Jan. 27th, 2014

debgeisler: (headshot2)
Over the years, I've put some recipes here, mostly those recipes which we've modified from the original, so we remember what we did. This recipe comes from The New Basics Cookbook, a splendid work by Julee Rosso and the late Sheila Lukins. We got the cookbook as a gift at our wedding shower, and it is one of our three favorite cookbooks.

We got married in 1991, and in 1993, I went to Spain and lived in Madrid for four months...without Mike. He visited for one week (not enough), we were both terribly bored without each other (he watched the Westminster Dog Show!), and we both spent a lot of money on phone calls. (While we had email, there was no Web, and no way to have online chats, save typed.) One weekend, I called Mike. The conversation went something like this:
Me: "Whatcha doin'?"

Mike: "Baking bones."

Me: "Um. Whose?"
This was the week or so before I came home, and Mike was starting what would become a tradition for us: making beef stock. Our later stocks would become the basis of our bœuf bourguignon(ish). What follows, then, is the recipe as we modified it from the original New Basics version. It makes a bit north of a gallon of stock. I post it here for my friend Elizabeth, who'd like a recipe to start with that she can also modify. :-) Because that's what we do.

Mike and Deb’s Modified New Basics Beef Stock )
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