Cooking Class, part 1

This morning was spent teaching a friend to make Beef Bourguinon.

It was a blast!
Add a little brandy and set it on fire. I can't wait to hear what her family thinks of her creation.

My favorite meal... Boeuf Bourguignon

Lighting the Cognac on fire... this is very thrilling to the boys.

I make Ina Garten's recipe, and it never disappoints.
S came in asking for a "taster".
The last words he said before falling asleep was "Mama, I really liked that Boeuf Bourguignon."

Ah, this will be my request for my last meal on Earth.

Of course, I will have to make it myself.

Homemade Applesauce

Thank you Ina Garten! I love this applesauce from her first cookbook, The Barefoot Contessa Cookbook. It's so easy, tastes wonderful and my whole house smells amazing. I got the apples at Jerry's Apples, from Jerry himself. This is also the home of Jimmy the Groundhog. I felt so honored!

Ingredients

nocoupons

• 2 large navel oranges, zested and juiced
• 1 lemon, zested and juiced
• 3 pounds Granny Smith apples (about 6 to 8 apples)
• 3 pounds sweet red apples, such as Macoun, McIntosh, or Winesap (about 6 to 8 apples)
• 1/2 cup light brown sugar, packed
• 4 tablespoons unsalted butter
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice

Directions

Preheat the oven to 400 degrees F.

Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter, and core the apples (reserving the peel of 2 of the red apples) and toss them in the juice. Pour the apples, reserved apple peel, and juice into a nonreactive Dutch oven or enameled iron pot. Add the brown sugar, butter, cinnamon, and allspice and cover the pot. Bake for 1 hour, or until all the apples are soft. Remove and discard the red apple peel. Mix with a whisk until smooth, and serve warm or at room temperature.

Pan Fried Onion Dip Recipe

We had the second Low Country Boil last night, and everyone had a great time. This is one of the things I made. Easy and delicious, and amazing on top of a burger.

Pan Fried Onion Dip from Ina Garten

2 large Vidala onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise, I use Hellman's
Directions
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.