When the weather turns cool, I like to spend an afternoon in the kitchen. And with my big range–yes, we know it is bright blue, we think of it as ‘French blue–that puts out a lot of heat when the oven is on, today seemed like the perfect time to use it. I started with apple cakes that I’ll heat up tomorrow night and serve with ice cream for dessert. For the main course–I’ll serve it tomorrow but it’s best made a day ahead–I made short ribs with dark beer that braised in the oven for 3 hours. (Click here to read the recipe.) And then, with all that empty space in there I tackled the great vegetables I got at TJs today. Quartered gold potatoes tossed with olive oil and salt, wedges of fennel treated the same way, and then a bunch of carrots cooked until brown to add to the short ribs when I heat them up tomorrow. Last to get roasted were some brussel sprouts pulled directly off the stalk from one I bought at TJs. More on my favorite ways to cook those lovely baby cabbages this week. For now, I’m settling into the kitchen with a glass of wine and just enjoy the aroma of beef and beer.
Cool Weather Cooking
10 Saturday Nov 2012
Posted Kitchen
in
Anonymous said:
where did you get the orange knobs?
ESCONDIDO2014 said:
They are a special order with a custom Blue Star range.
Kathy Moore said:
Beautiful range. We are looking at a blue bluestar too. Which RAL color did you end up going with? Love the orange knobs, how fun!
ESCONDIDO2014 said:
I was shocked to see your comment since I haven’t written on this blog in many months. But to answer your question, it was called “French blue.” Must admit we are having lots of issue with the igniters on the burners — use a match most of the time and they still click click if turned too low. AAARRRGGGHHH