Cooking live with Slashfood: gardiane, prepping the vegetables

by Sarah Gilbert, Posted Jan 12th 2006 @ 9:26PM

We're prepping our ingredients for Gardiane La Camargue, French beef stew in the style of the cowboys Francais in the Camargue, south of Arles. The dish is from Patricia Wells' Bistro Cooking.

Whoops! A few hours have passed since we cut the meat into 3- or 4-ounce pieces. Sorry about that, the baby that was getting into the cat food last time, I realized he'd better have some human food. Oh well, such is life. Now it's time to prep the carrots, onions and garlic. The instructions just say "garlic cloves," not "minced" or "peeled" or "unpeeled."

Hmmm. I decided to just peel them and crush just a bit in the process (I smack them with the wide edge of my knife to loosen the skins). My cloves look a little small... so I use eight or nine. I love garlic. I decide to toss it all in. A little extra garlic never hurt anyone. Right?

My carrots are gigantic, so I only bought two. They're supposed to be cut up into one-inch pieces. I peel them with my favorite peeler, and as they're especially fat, I let the slices get skinnier as I progress up the carrot.

Now, for the onions. My instructions say "cut into rounds." What are "rounds"? Are they "slices," or does that just mean to take apart the slices into little rings? Or does that mean, don't take apart the slices? I can't figure it out, so I just do what makes sense: I cut them into 1/2-inch-or-so slices, then separate the rings.

Now, all I have to do is to put this all together.

Filed Under: Lists, Ingredients, Books
Tags: beef, beef recipe, beef stew, BeefRecipe, BeefStew, bistro cooking, BistroCooking, cooking live, cooking live with sarah gilbert, cooking live with slashfood, CookingLive, CookingLiveWithSarahGilbert, CookingLiveWithSlashfood, dinner, france, french, french cooking, french food, FrenchCooking, FrenchFood, gardiane, gardiane recipe, GardianeRecipe, patricia wells, PatriciaWells, vegetables

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Reader comments (Page 1 of 1)

1-13-2006 @10:17PM rainey Smith said... Are we still doing this together?

Fortunately, I took note that I needed to take the marinating meat out of the fridge hours ago and give it 2 hours of cooking after the meat is browned. So I've carried on on my own. But I was looking forward to seeing how yours progresses and measuring my results by it.

So far, I'm not sure I'm going to like the very winey flavor and I think I would have preferred using small boiling onions. But I'll see in another hour or so if that remains true.

I'm also very curious why at least some of the salt & pepper wasn't added to the marinating liquid. Guess that's how them cowboys fran?s like it...

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