Hugs & kisses from your favorite Sonoma county chefs…
From DTLA to Amsterdam to Singapore, and almost everywhere in between, no big city today is complete without an urban ‘food hall’. A place that blends genre and culture, sweet and savory, crowds large and diverse. Pine Street Market is a foodie sanctuary. A spot […]
We are fortunate to be in a business that we love and still feel passionate about after all these years. For the millions of people who follow us here, you know we never stop exploring our craft and taking notes to become better cooks. Our annual trip south of the border during the Thanksgiving holiday was no exception. Seeking modern twists on ancient cooking, we spent an evening of discovery at this tiny gem along the Rinconada in Puerto Escondido, Mexico. Below is what we found…
The Tasting Menu for two.
Plus a salad from the entree menu that we just couldn’t resist. Everything being exceptional, this turned out to be the favorite of the night.
And, like we are apt to do often when mixing business and pleasure; we drank our desserts.
Paddy is derived from the Irish, Pádraig: the source of those mysterious, emerald double-Ds. Patty is the diminutive of Patricia, or a burger, and just not something you call a fella. There isn’t a sinner in Ireland that would refer to a Patrick as “Patty”. It’s as simple as that.
Guinness Beef Stew
Every Irish family has their own variation on this classic, hearty dish, where Guinness is the braising liquid. Cubed potatoes can be added in the last hour of cooking time to make this a one-pot meal.
3 oz unsalted butter
2 pounds stewing beef, cut into 1” cubes
1.5 oz all-purpose flour
Salt and freshly ground black pepper
1 medium white onion, sliced
1 pint stout, preferably Guinness
1 cup beef stock (good quality, low-sodium) (make your own)
1 bay leaf
3 sprigs fresh thyme
1 large carrot, cut into 1” cubes
½ tablespoon Italian parsley, minced.
Heat the oven to 275°F. Melt the butter in a large dutch oven over medium heat. Season the beef liberally with kosher salt and fresh black pepper and toss lightly in the flour to coat. Add to the heated dutch oven. Cook the meat in a single layer, working in batches if needed and allow it to form a golden brown crust on its first side before moving it around in the pan. Brown the cubed beef well on all sides. Set the browned beef aside and drain off any excess fat that remains in the pan (leaving no more than 1 tablespoon). Add the sliced onion and sauté over medium-low heat until softened. Pour in the stout and the beef stock and turn up the heat to bring it to a rolling boil. Scrape all of the browned bits off the bottom of the pan. Return the beef to the pan and add the bay leaf and thyme. Cover the dutch oven and transfer to the heated oven to cook for approximately 2 hours or until your beef is fork tender. About an hour into the cooking time, add the cubed carrots. Serve hot with a sprinkle of fresh parsley over creamy mashed potatoes.
We return thanks to our mother, the earth, which sustains us. We return thanks to the rivers and streams, which supply us with waters. We return thanks to all herbs, which furnish medicine for the cure of our diseases. We return thanks to the corn, […]