Here I am writing this at 1030 at night with really not much to say. The words just didn’t come to me this week as much as I wanted them to. And yet I still wanted to share what I’ve been cooking this week. Isn’t is funny how easy it is to think it’s not enough. So instead of forcing it, here’s me sharing with you a few of my favourite quotes from some my favourite people about the magic of food and cooking and letting it be enough. Maybe it’s a reminder you need on the eve of a new week.

“While cooking demands your entire attention, it also rewards you with endlessly sensual pleasures. The seductive softness of chocolate beginning to melt from solid to liquid. The tug of sauce against the spoon when it thickens in the pan, and the lovely lightness of Parmesan drifting from the grater in gossamer flakes. Time slows down in the kitchen, offering up an entire universe of small satisfactions.” 

- Ruth Reichl

“Our lives aren’t meant to be fast and functional, like my weekday life had become. Our lives were created to be vibrant - enriched with the foods that make us feel like we’re truly living, to the very fullest. 

I believe this way of cooking and eating, this way of allowing yourself much more than good enough, every single day of the week, will be very much worth your while. Every last one of us deserves to sit down to the meal of our dreams, any night of the week - because it’s is from the table of our dreams that all our bigger dreams are nourished and thrive.”

- Sarah Copeland

“Cooking is not something you do, and then it’s done with. We return to dishes we love, not just because they mean something particular to us, but also because our hands feel comfortable preparing food that is familiar... that list of dishes we return to and repeat, a list that grows and changes, to be sure, just as we grow and change.”

- Nigella Lawson

What’s Cooking This Week: Pot au Feu

Pot au Feu is a classic French beef stew that's been made traditionally during the wine harvest. It's about getting really good simple ingredients, cooking them slowly with care, and there's always something so comforting and special about that. It’s the perfect transition dish for this transition month from Winter to Spring.

I highly recommend getting a couple marrow bones and adding them to the stew. Spread the marrow onto toasted sourdough for magical dipping into the warm broth. :)

Pot-au-Feu 

• 2 lbs chuck flat or boneless short rib cut into 3inch pieces

• 2-3 small marrow bones (optional)

• 8-10 new potatoes

• 1 leek, cut into 2 inch pieces

• 5 carrots, cut into 2 inch pieces

• 1 onion, cut in half

• 3 cloves

• 1 bunch parsley

• 2 sprigs thyme

• 1 sprig oregano

• 2 bay leaves

• 2 tbsp butter

• 1/4 cup celery leaves (go for the light green ones in the middle of the head)

• horseradish, mustard and sour cream for garnish

Season the beef and let sit for 30 minutes or overnight.  

Heat a dutch oven over medium/high heat. Pat the meat dry and drizzle with oil. Add the meat to the dutch oven, careful not to crowd the pan. You may have to brown the meat in two batches. Cook the meat until it's a deep brown colour, about 6 minutes per side. Repeat with remaining meat. Remove the meat from the dutch oven and set aside.  

Add the butter and marrow bones to the pan. Once the butter is melted add about 2 cups of water. Scrape the browned bits with a wooden spoon. Return the meat to the pot. Tie the herbs together with twine and add to the pot along with the bay leaves, cloves and onion. Season with salt and pepper and bring to a boil. Once boiling, remove any foam that comes to the top of the pot. Reduce the heat and cover.

Simmer for about an hour and a half or until the meat is slightly tender. Remove the onions and add the vegetables and simmer another 30-45 minutes.  

Remove the herbs, bay leaves and marrow bones. You can spread the marrow on toasted bread or add it directly to the broth.  

To serve place the meat and vegetables in bowls and spoon over the broth. Top with the celery leaves and horseradish, mustard or creme fraiche.  

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