Cooking Live with Slashfood: gardiane with Sarah Gilbert, the day before
by Sarah Gilbert (Subscribe to Sarah Gilbert's posts)
Posted Jan 12th 2006 5:50PM
Filed under: Wine, Dinner, Vegetables, Beef, Recipes, Television/Film, On the Blogs
Today we'll be 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. It's one day before serving and time to combine:
- 4-5 pounds
stewing beef, cut into cubes weighing about four ounces each
- five cloves garlic
- 2-3 medium
yellow onions, cut into rounds
- 4 carrots, peeled and cut into 1-inch lengths
- 1 bottle red
wine such as Côtes-du-Rhône
The first thing I'm going to do is figure out what a
four-ounce cube of beef should look like. I didn't ask my butcher to cut them, as recommended in Wells'
recipe. Hmm...
Tags: beef chuck, beef recipe, beef round, beef stew, BeefChuck, BeefRecipe, BeefRound, BeefStew, bistro cooking, BistroCooking, cookbook, cooking live, cooking live with sara moulton, cooking live with sarah, cooking live with sarah gilbert, cooking live with slashfood, CookingLive, CookingLiveWithSarah, CookingLiveWithSarahGilbert, CookingLiveWithSaraMoulton, CookingLiveWithSlashfood, gardiane, patricia wells, PatriciaWells, recipes live, RecipesLive, wells, wells bistro cooking, WellsBistroCooking
Please keep your comments relevant to this blog entry. Email addresses are never displayed, but they are required to confirm your comments.
When you enter your name and email address, you'll be sent a link to confirm your comment, and a password. To leave another comment, just use that password.
To create a live link, simply type the URL (including http://) or email address and we will make it a live link for you. You can put up to 3 URLs in your comments. Line breaks and paragraphs are automatically converted — no need to use <p> or <br> tags.
10 More Dirty Restaurant Tricks
5 Things You Didn't Know About Turducken
10 Catchiest Food Jingles We Love to Hate
