A Recipe Blog

If you want a crust for it, there are some gluten free vegan pie crusts for sale, though the ones I've tried are crumbly messes. You could also try adapting the cookie and butter crust in this KinniTOOS ice cream cake recipe. It was pretty sturdy in an ice cream cake I made. (I did microwave the cookies a bit, which might have helped. And yes, it calls for dairy butter, but I would expect vegan butter to also work.)

Beef Bourguignon is a classic of the French bistro menu. It’s the food your grandmere would make. Some recipes are very complicated, but if you strip it down to the essential elements, it’s manageable. 

I like Julia Child’s classic recipe, but wanted to streamline it. This is a very good adaptation. I used to make it without adding the mushrooms and pearl onions later, but it really does taste better with that extra step as it really layers the flavor.

Ingredients 

4- 5 lbs Beef Chuck cubed

1 bottle Red Wine, Pinot Noir is ideal. 

2 Tbsp Oil

1/3 lb Bacon, pancetta or pork belly.

1 Onion, sliced

2 cups Baby Carrots 

2 cloves Garlic, smashed

1 Shallot, sliced

Salt and Pepper 

2 Tbsp Flour

1 Tbsp Tomato Paste

2 tsp Thyme, dried. 

2 Bay leaf

1 1/2 cups Pearl Onions, peeled, left whole 

4 cups Mushrooms, left whole if small. 

Preparation:

Prep your meat and pour in your bottle of wine and allow to marinade 8 hours up to overnight. Drain the meat, pat the meat dry, reserving the wine. 

Blanch the bacon or pork belly in simmering water for 15 minutes, drain, remove and pat dry. This is only really necessary if the bacon is smoked. Using pancetta will eliminate this step. 

Heat the oil and render down the bacon and remove from the pan with a slotted spoon.

Preheat oven to 325F/163C. Salt and pepper the beef cubes and sear on all sides and remove from the pan and set aside. 

Add in the sliced onions, baby carrots, garlic, shallots and cook until slightly softened. Add in the flour and stir until incorporated and it takes on a slightly golden color. You want it to lose its rawness. 

Then add bay leaves, thyme, tomato paste and the retained red wine. Stir and incorporate and then add back the beef and bacon. Cook covered in the oven, for 3 hours. 

After 3 hours sauté the mushrooms and pearl onions in a tablespoon of butter, until they begin to caramelize, then remove the beef from the oven and add them into the pot and continue cooking uncovered for another hour.

Serve with potatoes, French fries or noodles. 

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the best green beans in the WORLD btw.

A vintage favorite, this lazy daisy cake has a soft sponge crumb topped with a sweet coconut glaze that’s broiled until golden. It’s an easy yellow cake recipe that stays moist for days! This lazy daisy cake comes from an old recipe my mom had tucked away, the kind you might find handwritten on a card or clipped from a well-used cookbook. I decided to make it because my husband loves coconut,…

This Aosta Valley cabbage soup is a traditional Alpine dish layered with tender cabbage, crusty bread, and melted Fontina cheese, then baked until rich and comforting. It’s a classic northern Italian recipe that warms you from the inside out. Known locally as Zuppa alla Valpellinese or Seupa à la Vapelenentse, Aosta Valley cabbage soup is a traditional recipe from northern Italy. Like many…

This is my handwriting at its very best.

This took me like 20 minutes.

2 lbs ground beef.

1 1/3 cups milk.

1 teaspoon dried sage.

1 teaspoon salt.

1 teaspoon ground mustard.

1 teaspoon paprika.

1 teaspoon garlic powder.

1/2 teaspoon pepper.

1 Tablespoon onion powder.

2 Tablespoons worcestershire sauce.

2 eggs.

1 cup of instant oats.

Instructions:

Mix all ingredients until fully combined. If the mixture does not stick together, add more oats until it does.

Put in loaf pan or 12x8 baking dish and smooth over the top.

Bake at 350° fahrenheit for 1 1/2 hours or until internal temp reaches 1600.

ingredients

for the filling:

1/2 stick butter, melted

3 to 4 large sweet potatoes, peeled and chopped

1/2 cup milk

1/4 cup brown sugar, packed

1 tsp pure vanilla extract

1/2 tsp kosher salt

2 large eggs