Monday, October 3, 2016

Stromatolites. 90th Birthday, Kir Royale,

I first heard about stromatolites from Glenda Larke who is an author and friend now back living in her native country, Australia. I have always had trouble remembering the name and figured if I blogged about them I might remember. They are something like 3 billion years old and are the origin of oxygen, without which we humans would never have developed. They are still forming in places like Shark Bay in Western Australia. Their formation is quite complicated to explain so if you want to know about it, click on the link. There are other places in the world where stromatolites have formed and still exist today, but nowadays they are few and far between. It is incredible to think that if these stromatolites hadn't been pushing CO2 into the air for all that time, we wouldn't be around. What brought them to my current attention was watching Coast Australia which is a British programme shown regularly on TVO (Canadian TV). Tonight they were visiting Western Australia the home of Shark Bay and it's stromatolites. I have remembered what they are for years, but their name would not stick in my head, maybe this time it will.

Today we celebrate the 90th birthday of one of our bowling friends. She is an incredible woman and extremely active. She is always off somewhere for a visit and she bowls twice a week during the winter season. She has kids in Michigan so often goes there visiting plus going on all kinds of bus trips and to theatrical performances. We have ordered a cake and hope it can be slipped into the alley without her noticing it's arrival. Turns out we had a bit of a screw up on the time of bowling. Partly my fault, never thought to tell the caterer what time our bowling was and she didn't think to ask me. It is being made by the same woman who catered Matt's 80th a couple of years ago. I sent her the only photo I had of our friend but it wasn't good enough, sadly.

As many of you know, I usually drink a couple of glasses of bubbly on Sunday morning before lunch. However, yesterday I suddenly thought of Kir Royale and decided to make a champagne cocktail. All you do is add Cassis liqueur to the sparkling wine. Cassis is made from blackcurrents. It is one of those liqueurs made by monks in France (or it was). The label says it is produced by L'Abbé Françoise but whether that is still a true abbey any more, I don't know. Just googled. It would appear that that is just a label. The original Cassis was/is produced in Burgundy, France and these days is marketed as Crème de Cassis de Bourgogne. Nobody else is allowed to use that derivation. Same as champagne. It is not allowed to be marketed as champagne unless it is produced in Champagne, France. Well, wherever it is produced, and my label says it is definitely produced in France, it makes a damned good cocktail.

This should be an absolutely delicious dish by the look of the ingredients in particular. Nigella Lawson, a British chef, really knows her stuff. This is very similar to a recipe I have made for years. I will certainly be trying this version.

Spiced Beef in Red Wine

There is nothing to stop you from serving spiced beef in red wine at a dinner party, but proper cooking should not be undertaken only for company. I make a batch of the beef and, when it is cool, bag it up in single portions and put it in the freezer. It makes a great warming supper for nights when
you are lazing on a sofa watching television. Just because it's Wednesday, you need not have to resort to a bagel or grilled cheese for dinner.

2 slices bacon, roughly chopped
2 large onions, roughly chopped
2 large leeks, white and light-green parts only, roughly chopped
3 medium carrots, peeled and roughly chopped
½ cup fresh parsley
1/3 cup flour
Salt and freshly ground black pepper
2 ½ lbs chuck steak in 2-inch cubes
2 Tbs vegetable oil, or more as needed
pinch ground cloves
1 ½ cups red wine
2 cups beef stock or canned beef broth
2 Tbs Worcestershire sauce
3 star anise
1 Tbs light brown sugar

1. Working in batches in a food processor, process bacon, onions, leeks, carrots and parsley until finely chopped. Transfer mixture to a large bowl, and set aside. Place flour in a freezer bag or other plastic bag. Season with salt and pepper. Add steak cubes, seal bag, and shake until cubes are well coated.

2. Place a flameproof casserole dish over medium heat, and add 2 tablespoons oil. When hot, add beef in batches, turning until well seared on all sides. As beef is browned, transfer to a plate, and set aside.

3. If casserole dish is dry, add 1 tablespoon oil. Place over medium heat, and add bacon and vegetable mixture and ground cloves. Sauté until softened, about 10 minutes. Meanwhile, in a medium saucepan, combine wine, beef stock, Worcestershire sauce, star anise and brown sugar. Place over medium-high heat, and bring to a boil. When vegetables have softened, pour liquid over vegetables.

4. Return beef to pan, and stir well. Bring to a boil, partly cover, and reduce heat to low. Simmer gently until beef is tender, about 2 hours. Serve hot. If desired, stew may be cooked and then covered and refrigerated for up to 2 days or frozen for a month.

Servings: 6

Author: Nigella Lawson
Source: The New York Times





Have a great day
 

22 comments:

  1. She's doing really well for ninety.
    If I drank champagne first thing in the morning I'd sleep all day.

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    1. She is pretty incredible Alex. Always on the go.

      I only have a couple of glasses, but I look forward to it.

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  2. 'Just because its Wednesday'? Jo, have you been at the Cassis already? LOL. We usually have Cassis in the cupboard, and lots of homemade damson/sloe gin/whisky/brandy which all help to make a mean liqueur drink.

    I do like Nigella's recipes - she's very down-to-earth and comes up with delicious but simple recipes. It was her that started us on the 'one step no churn' ice cream although after lots of experimentation we use low fat yoghurt and condensed milk without adding cream etc.

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    1. No just because it's Sunday Sue. I don't go much on cocktails generally but I do like champagne based ones.

      I like her recipes too. Hey send me that recipe for ice cream will you?

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  3. Still bowling twice a week at 90 - good for her! I know some particularly lazy people my age that couldn't even muster the energy to do that.

    Also, at first glance I thought that was a red beer you were drinking. Too bad. I guess as a cocktail it still looks pretty good.

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    1. We had a woman of 75 bowling twice a week as well as doing a lot of other things. Still driving too. Sadly that was her last year.

      It is a good drink although I mostly drink bubbly on its own.

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  4. I didn't realize that about Champagne. I think sweet onions can only be Vidalias if grown in Vidalia, GA...maybe. I'd have to google that too.

    That recipe would be good with venison too. I only like venison if it's cooked in red wine. I think it neutralizes the iron/wild flavor.

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    1. You are right Liz about Vidalias Wish I could get the real ones here. Love them.

      Yes it would be good with venison. No access to that any more either. I used to make goulash with venison too, that was great.

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  5. Ever since I was a little girl, I have always enjoyed the company of elderly people, and this 90 year old sounds like a delightful lady! I had a friend who was in her 90's and one day we were having a conversation at her place over a lovely cup of tea. She was a tough lady, intelligent, witty and fun to be with. We were talking about the weather. At this point she didn't get out as much, as she needed the help of a walker at this stage, so she asked me if the squirrels were fat or skinny. I told her that they were skinny. She told me that it was going to be a mild winter. She was absolutely right! Now, years later, I always look at the squirrels in the month of October, (late October) and if they are fat I know it will be a cold winter, if they are skinny, it will be a mild winter. Thanks to this 90 year old friend. :)

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    1. Pity you don't live here Linda, I could provide you with a room full of elderly people LOL. Your friend sounds lovely. I will check out the squirrels here and see if it works in Canada too.

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  6. Love that recipe, will have to try it. Bubbly once in awhile sounds delicious! 90 is the new 70, I've heard. :)
    I'm on the east coast. Myrtle Beach, SC. Wonderful, just hope the hurricane continues to turn east! :)

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    1. Yes, good way of cooking stewing beef. I have bubbly every Sunday Yolanda. Our friend certainly behaves more like 70. Very active woman.

      Not that far from where we lived in NC. Between Morehead City and Jacksonville. But we did get hurricanes.

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  7. I had heard of stromotalites. Congrats to your friend for a great birthday.

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    1. They are an incredible life form Susan.

      She was very surprised today.

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  8. I like that show, Coast. It is really quite good and informative but I did miss it this weekend. I had heard about these formations but I wouldn't remember the name nor how to spell it. 90 and going strong...this is how I would like to be even if i know i won't be considering my pain. By the way...how are you feeling? Is the bursitis a bit better? I do hope so.

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    1. I think TVO is a very good station Birgit. I have trouble remember the name. She is certainly going strong. Several people today didn't believe she was 90. Would be nice to be like that I agree. Yes, thanks, the bursitis is very much better. Still a bit of pain but bearable.

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  9. I read about stromatolites in Bill Bryson's book about Australia. They're very fascinating. I hope I'm still getting around like that at 90. Your friend sounds lovely and I hope she has a happy birthday. I might have to try that cocktail, Jo.

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    1. I assume you know where Shark Bay is Pinky? Yes, if one's brain was still working as well as hers, it would be good. Mind you I'm not as fit now as she is. Let alone when I am 90.

      I like the cocktail. Trés French, as they say.

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  10. I learned about stromatolites on a special about how the planet developed. If I have a glass of wine I am out like a light. I enjoy wine, especially champagne, but do not have any tolerance. And not only do I fall asleep, but then wake up after a few hours. Normally, I sleep 8-9 hours every night - straight through.

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    1. Interesting aren't they Denise? You sleep straight through? Lucky you, I am up every couple of hours or so.

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  11. Wow. 90 and doing all that. What an inspiration.

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    1. She certainly is Ivy, and such a nice person too.

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