I loved the fried chicken sandwiches Braiden referred to and it was so interesting how they became so popular that they had to open up a new restaurant (Ellsworth) where they could serve this fried chicken-since they no longer served it for lunch at their bar location. I've eaten with Gregory Marchand and his wife around the table at Hidden Kitchen. I ate at Braiden and Laura's Hidden Kitchen and recently at Ellsworth. I've eaten at Spring and spent my lunch talking to Daniel Rose as he cooked. So many memories and good feelings-I cried all the way through this episode. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.Our TIVO automatically recorded this show because even TIVO knows how much I love Ina and Paris. Rub each slice on 1 side with a cut clove of garlic.

To serve, toast the bread in the toaster or oven. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.Ĭombine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the bottle of wine plus enough beef broth to almost cover the meat. Put the meat and bacon back into the pot with the juices. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Add the garlic and cook for 1 more minute. Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the bacon with a slotted spoon to a large plate.ĭry the beef cubes with paper towels and then sprinkle them with salt and pepper. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Heat the olive oil in a large Dutch oven.

Barefoot in paris recipes