Hi there, this is Kate from Framed Cooks. Framed Cooks started as a two week photography project, and two years later here I am, still trying to cook with teenagers and dogs constantly underfoot, still taking pictures of my supper, and still writing about my kitchen escapades for anyone who wants to listen to me! My basic rule of thumb is this: everything I cook needs to be easy enough to make when you only have about 30 minutes to get dinner on the table… AND it needs to be something you haven’t made a million times before, because suppertime is so much happier when the food is interesting.
Veal Artichoke Ragout
adapted from Simply Elegant Country Foods
• Olive oil
• 3 onions, chopped
• 2 1/2 pounds veal stew meat, cut in 1-2 inch cubes
• 3 tablespoons flour
• 1 1/2 cups beef broth
• 1 cup white wine
• 3 tablespoons tomato paste
• juice of one lemon
• 1 bay leaf
• 1 teaspoon chopped fresh rosemary
• pinch thyme
• freshly ground black pepper
• 1 package frozen artichoke hearts, defrosted
• grated lemon peel from one lemon
• 1/2 cup chopped fresh parsley
1. Heat 2 tablespoons olive oil in large skillet. Saute onions and garlic until translucent, about 3 minutes. Transfer to 5 quart Dutch oven.
2. Add another 2 tablespoons olive oil to skillet and brown the veal over medium high heat, working in batches and adding more oil as needed. Add to Dutch oven.
3. Lower heat under skillet and add 2 more tablespoons oil and the flour, stirring to make a paste. Add broth, wine and lemon juice, and stir up brown bits from the bottom of the pan. Add bay leaf, spices and tomato paste. Simmer for 5 minutes.
4. Pour sauce over the veal in the Dutch oven. Cover and simmer for one hour. Uncover and simmer for another 50 minutes, stirring from time to time.
5. Add artichoke hearts and lemon peel and simmer 10 more minutes. Stir in parsley and serve.
I was so happy to see that these simple, clean, and well designed recipe cards from briones+co. exist. The best part is that they can be flipped over, addressed, and sent to a friend!
I love this trend of artistic collages that’s making its way through the world. There’s no way to do it wrong and Tom Edwards is most definitely doing it right!
I’ve always been proud to be a Scorpio and taken pride in the fact that I match up with the profile of the sign quite nicely. So when I thought (for a few days) that I might be a Libra, well, I started wondering how exactly one goes about changing a tattoo of a scorpion one might have on one’s foot into Libran scales. Luckily all was resolved shortly thereafter. However, since the Great Astrology Scare of 2011 I’ve been noticing lots and lots of astrologically-based things. Here are a few that caught my eye.
After a tumultuous ending to 2010 I decided it was time to start a journal, the first I’ve had since college. It’s become my place to decompress on days when I need it, which is really only once or twice a week. I’m smitten with this one, Q&A A Day. It lets you keep track of all the usual thoughts and feelings over a five year span of time and is filled to the brim with thought provoking questions. How happy are you? What can you smell right now? Some ordinary, some fun and quirky. All held together under the covers of a beautifully designed journal.
EmersonMade always (and I do mean always) impresses me, and so far this year is proving no different than the last. This month alone a signature tee collection was released and now there are these gold coin pendant necklaces. They hang at the perfect length, not too long or too short, and each have their own meaning. I do love that shamrock.
Just face it, nougat is a beautiful thing. It’s my favorite part of most candy bars and it’s also a fun word. Kettle Confections is in the business of French nougat, and this here is an eight piece sampler with Vanilla French Almond, Chocolate-Orange French Almond, Black Cherry French Almond, Cafe au Lait French Almond, Green Tea French Almond, Pistachio-Cranberry, Pistachio, and Strawberry Ice Cream Almond French nougats. And that is drool on my keyboard.
I love little jars. I love numbers. Put them together and I’m in organizational heaven. These L’Epice Jars are intended to house your spices in the kitchen, but I love them equally as little holders for your office supplies.
And I’m willing to bet they make you happy, too, because I’ve met maybe five people in my entire life that feel otherwise. Marshmallows seem like the perfect winter sweet to me. Soft, light, and sugary. They don’t take themselves too seriously, and can be dressed up or down. Making my own is on my list of things I’d like to take on during this chilliest time of year.