Eastside Road, January 14, 2017—SICILIAN BEEF STEW, the recipe called it: in addition to the relatively small amount of beef the dish involves shallots, a can of tomatoes, a small bulb of fennel, rosemary, orange zest, and green olives. I love this kind of combination. The result is a bit like a Provençal boeuf daube, hearty and full of flavor, and it should join the permanent repertory. In fact, let's make it one of the Hundred Plates.
I mash potatoes with a whisk, not a potato masher; I find it makes a smooth purée very quickly. Butter and milk, salt and pepper. Green salad, and then an apple and some chocolates.
Rouge du Var, La Ferme Julien, 2015