So, the holidays are over and they were full of eating and merry-making. For Christmas the hubby and I were in California with my family. We got together with some of my aunts and cousins for a raucous Christmas dinner. It was so good to be home with my family - I already miss them. While in California I also picked up some lovely food products that are harder to find in Colorado - just some unusual shapes of pasta and wine.

The day after heading back to Colorado we met some friends from New York for a drink. Then the fun continued the next day when my very good friend came for a visit for several days - again, lots of eating and merry-making. The night before my friend's departure we had dinner at my place and played board games - it was a ball. For dinner I made Dijon and Cognac Beef Stew from The New York Times. This stew is hearty and robust. The mustard is sharp and the wine and cognac add wonderful depth to this dish. It is everything one could want it a stew - rich and thick with complex flavors. I served it over hearty papardelle. The only drawback was that it is a bit time intensive upfront. I also made my Easiest French Bread and for dessert I went casual and just served Ultimate Ginger Cookies for a lovely winter dinner.

DIJON & COGNAC BEEF STEW RECIPE
(The New York Times)

1/4 lb. salt pork or bacon, diced
1 large onion, finely diced
3 shallots, chopped
2 to 4 tbl. butter, as needed
2 lbs. beef chuck, in 1-inch cubes
2 tbl. flour
Salt and freshly ground black pepper
4 tbl. butter, as needed
1/2 c. Cognac
2 c. beef stock
1/2 c. Dijon mustard
4 tbl. Pommery mustard
4 large carrots, peeled and cut into half-moon slices
1/2 lb. mushrooms, stemmed, cleaned and quartered
1/4 c. red wine.

Place salt pork in a Dutch oven or a large heavy kettle over low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and discard. Raise heat, and add onion and shallots. Cook until softened but not browned, 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl.

If necessary, add 2 tablespoons butter to the pan to augment fat. Dust beef cubes with flour, and season with salt and pepper. Shake off excess flour, and place half the cubes in the pan. Cook over medium-high heat until well browned, almost crusty, on all sides, then transfer to a bowl with onions. Repeat with remaining beef.

Add Cognac to the empty pan, and cook, stirring, until the bottom is deglazed and the crust comes loose. Add stock, Dijon mustard and 1 tablespoon Pommery mustard. Whisk to blend, then return meat and onion mixture to pan. Lower heat, cover pan partway, and simmer gently until meat is very tender, about 1 1/2 hours.

Add carrots, and continue simmering for 30 minutes, or until slices are tender. As they cook, heat 2 tablespoons butter in medium skillet over medium-high heat, and sauté mushrooms until browned and tender.

Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.


Yield: 4 to 6 servings.