This is a meme hosted by BethFishReads found here.
This weekend had an inauspicious start as far as cooking goes. Friday night we had a dinner of nibbles – well all the nibbles we could pull together from the pantry and fridge, cheese, crackers, olives, nuts, carrots and hummus for dip, and fruit with creme fraiche and honey.
Saturday was a better planned day with a breakfast of Spiced Apple Cake made with a recipe from Mari’s World and dinner from a Williams-Sonoma recipe: Beef with Endive and Sun-dried Tomatoes
For the beef:
3 lb. beef rump roast
Salt & pepper
6 cloves of garlic – minced
1 1/3 cups beef stock
¼ cup white wine
3 bay leaves
For the salad:
2 tsp. Dijon mustard
2 Tbsp. sherry vinegar (I didn’t have this; I used white wine vinegar instead)
2 Tbsp. walnut oil (I didn’t have walnut oil; I used grapeseed oil)
2 large heads of Belgian endive
½ cup pitted and chopped green olives
½ cup oil-packed sun-dried tomatoes
Zest of 1 lemon
2 Tbsp. chopped fresh parsley
To serve, spread all the shredded beef on a serving platter. Pile the salad on top of the beef. Use tongs or two spoons to serve, giving a generous portion of both meat and salad.
The apple cake was awesome both for breakfast and later in the afternoon with a pot of Williamson tea.
The dinner was very tasty with a wonderful blend of flavors and textures. (It’s optional but we drank a nice bottle of red wine with ours)
Both of these are recipes I will keep and make again.
Hope everyone else is having “foodie” fun this weekend!