Random hair

[camper4lyfe]

The other night for dinner, I got a bit of a hair up my ass and went to town with dinner.

I made a version of beef burgundy, which really wasn't beef burgundy. I cooked some stew beef with onions and mushrooms for a bit, then added some red wine (St. Lawrence Red from the 1000 Islands Winery), let that simmer for a bit, then I added a couple packets of gravy mix and water, and let it all simmer together.

I also threw together some glazed carrots, that didn't quite glaze, but were good. The recipe called for a 16oz bag of baby carrots, 1 cup of water, 1/3 cup of brown sugar; packed, 2 tbs of butter, and salt and pepper to taste. Boil it all until the carrots are cooked and the liquid is reduced. it turned out well, if not a bit too sweet. I may make it again tonight and cut back on the sugar. Maybe 1/4 cup this time.

On top of that, I roasted up some cauliflower. I was going to do a mash with it, but decided to just leave it roasted. Turned out yummy.



2 posts in 1 day? Really? Holy crap.

Comments

[nurse2k.livejournal.com]

LOVE Thousand Islands Winery they donate so much to the fort drum community our unit was selling a triple deuce wine for a while but I forgot to pick it up :( I am horrible

[camper4lyfe.livejournal.com]

One of the times I was there I saw the Ft. Drum/10th Mtn. Div. wines that they had. I thought it was pretty neat.

[belleaire.livejournal.com]

Sounds good! How do you roast a cauliflower, anyway?

[camper4lyfe.livejournal.com]

It was really quite easy. I just cut it into chunks/flourettes, threw them on a cookie sheet (I like to put them on aluminum foil just to make cleanup easier), drizzled with olive oil, and threw them in the oven at 350 until they started looking a little roasted around the edges. It's the first time I've made it, so I may try 375 next time to see how that turned out, but 350 worked ok.