Discolor Online

Weblog of the sweetest person you never want to piss off.


Beef Daube Provencal

Wow, it's all about food around here all of a sudden...

Beef Daube Provencal for dinner Tuesday night and it was goooood. Nothing like slow cooking meat. Mmmm.

Tonight I didn't cook because I had low-grade headache all day and I didn't feel up to it, but I did put together some Pepper Sage-rubbed pork chops and Rosemary-Red Wine marinated tri-tip steaks and stock them in the freezer for the future.

This weekend I'm going to be whipping up Easter dinner Greek-style for my adopted Seattle family. The menu includes four boneless legs of lamb prepared two ways. We're finally going to take advantage of Ray and Christine's rotisserie function on their grill. Also on the menu:

Pastitsio (what some call "Greek lasagna")
Spanakopita (spinach pie)
Greek string beans (green beans stewed with tomatoes)
Greek roasted potatoes (the lemony ones with oregano)
Galactoboureko (custard and filo dessert)

Tomorrow I should be getting a couple of mail order items from Minos Greek Imports with some last minute items that I just couldn't figure out a local source for, like pastitsio noodles. I'll make up some handmade dolmades tomorrow and then prep the lamb and pastitsio on Saturday, and fill out the menu with some feta cheese, olives, and some Greek Easter bread. Should be great, though not as good as my mother-in-law's. She's the professional.


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