cook

Discover the Sandwich Islands 

Often you find yourself looking so hard for something that is standing in plain sight. The elusive Captain James Cook monument appeared right under our noses in the business district of Waimea Town. Knowing Cook was the first European to arrive upon Hawaiian soil in 1778, we had been logically searching for the historical marker near the water’s edge in a small county park during our previous visits. Suddenly, there he was standing erect between the parking lot and main road. Talk about feeling foolish. While Gerald kept the car running, I jumped out and snapped a couple of shots of the guy who named Kauai and Oahu “The Sandwich Islands”. 

Home is Where the Cook Lives

Eating My Way Through the Alphabet-Home Cooking! The response continues to amaze me on this journey of the palate. Thanks very much to all of my followers on snapshotsincursive.com for your support and encouragement. What’s cooking in Gail’s Kitchen? Stay tuned and you’ll see more. It’s as simple as A-B-C. One of my passions is being at home in my own country kitchen. I love to cook, and my husband loves that I do it often. Now more than ever, since I am retired, I relish the thought of creating something delicious from scratch. I adore time-honored traditions using tried-and-true recipes. Yet, I often never think twice about tweaking old favorites or modifying others to suit the inner craving of the moment. Most of the recipes serve 2-4 people, but can be altered in any direction. The leftovers are golden morsels to be eaten again later or shared with others. And I love to share. To me, seeing a smile in gratitude is thanks enough. The recipes you will find here in the next several weeks can be prepared very easily. Feel free to contact me with questions. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET-HOME COOKING!

Eating My Way Through the Alphabet; Letter B

What’s Cooking in Gail’s Kitchen?  Beef au Jus!

Talk about a no-brainer.  This is a great meal when you have no time.  I pop a frozen beef roast into my Le Creuset covered roaster first thing in the morning and let it slow cook all day long.  By the time I return, the mouth-watering aroma greets me at the door.  Then all I have to do is add peeled potatoes, baby carrots, and some red wine.  A nice French Bordeaux adds richness and balance.  Go ahead and pour a glass for yourself and relax!  An hour later, dinner is served. Bon Appétit!
BEEF AU JUS
Ingredients:
3 lb. Beef Roast
1 can Beef Consommé 
Herbs de Provence
4 Idaho Potatoes 
1 lb. bag of Baby Carrots
1/2 lb. fresh Mushrooms 
1 cup Dry Red Wine
Directions:
Put frozen beef roast, herbs de Provence seasoning, and one can of beef consommé into a covered roaster. Set oven to 285 °.  Let it slow cook for 6-8 hours.  The meat will be juicy and fork-tender.  Add peeled and cut-up potatoes, baby carrots, and sliced mushrooms. Pour one cup of dry red wine over all. Cover.  Bake for one hour, or until tender.   Serve with crusty bread and dip into the “au jus”.  It’s so delicious, you’ll be tempted to drink it!
***Option:  The potatoes may be mashed with butter and milk.  Leave a few lumps for texture.  Top with “au jus”.