Back in October, when I had broken my wrist, I threw together a beef stew
for myself to eat all week. One of my friends offered to do my
laundry....what a boon that was! She came over after I had eaten dinner to
pick up the clothes. Noticed the pot of stew, with dumplings, on the stove
and asked where I learned to make stew with dumplings, she hadn't seen it in
years.

My mom, i explained, blah blah blah.

I offered her some but she'd already eaten dinner. But I told her someday
I'd invite her and her husband for dinner (they are in their 60's and have
grown daughters, and have been like surrogate parents to me when I needed
them), and I'd make stew.

Well, someday is now. I invited them last night for tonight, and they will
be here in about 2.5 hours. The stew is on the stove. (A basic recipe, like
those posted here recently, nothing special, really, just good meat, some
onions, carrots and celery, onion soup mix (*Yeah, I know....so shoot me. I
like how it comes out with that!), red wine, plenty of herbs, paprika, black
pepper....cut up carrots, rutabagas and potatoes.)

Thing is, I'm not used to serving this for company....stew is sort of an all
in one meal, and when i served it for the family, that was all we had. But
for company...especially the first time I've ever entertained these folks, I
can't just stick a bowl of stew in front of them, ya know?

I have wine, I am making dumplings, so I don't really need bread for the
table...

But I think I need some sort of a first course at the table, besides cheese
and crackers to nosh on while we're in the living room.

But what goes with beef stew as an appetizer? Shrimp cocktail is too fancy
for such a homey dish (and I can't afford it). Soup---too much like stew.

What would you serve as a first course when beef stew is the main course?

They offered to bring dessert, so I have no idea what Dessert is.

I was thinking of running out to get some romaine, and making a composed
salad on a platter of romaine, red onions and oranges and grapefruits,
garnished with toasted walnuts and whipping up a creamy walnut oil
vinaigrette with white wine vinegar and some juice from the citrus fruits,
and some curls of very sharp cheddar. What herbs would go into that?

Whaddya think????

It seems right, and I have most of it here already (just have run out for
the greens and onions), but I wasn't sure if there was something better.

I like the contrast between the light and tangy salad as an appetizer for a
rich hearty stew, I think.

On Sat, 03 Jan 2004 21:11:17 GMT, Sheryl Rosen
> wrote:

>I was thinking of running out to get some romaine, and making a composed
>salad on a platter of romaine, red onions and oranges and grapefruits,
>garnished with toasted walnuts and whipping up a creamy walnut oil
>vinaigrette with white wine vinegar and some juice from the citrus fruits,
>and some curls of very sharp cheddar. What herbs would go into that?
>
>Whaddya think????
>
>It seems right, and I have most of it here already (just have run out for
>the greens and onions), but I wasn't sure if there was something better.
>
>I like the contrast between the light and tangy salad as an appetizer for a
>rich hearty stew, I think.
>
I think it sounds great, especially as the lettuce, walnuts, and
onions will be a bit crunchy to offset stew and dumplings. Go for it!
I'd just add some salt and freshly ground black pepper instead of
herbs.

Sue(tm)
Lead me not into temptation... I can find it myself!

in article , Curly Sue at
wrote on 1/3/04 4:19 PM:

> On Sat, 03 Jan 2004 21:11:17 GMT, Sheryl Rosen
> > wrote:
>
>> I was thinking of running out to get some romaine, and making a composed
>> salad on a platter of romaine, red onions and oranges and grapefruits,
>> garnished with toasted walnuts and whipping up a creamy walnut oil
>> vinaigrette with white wine vinegar and some juice from the citrus fruits,
>> and some curls of very sharp cheddar. What herbs would go into that?
>>
>> Whaddya think????
>>
>> It seems right, and I have most of it here already (just have run out for
>> the greens and onions), but I wasn't sure if there was something better.
>>
>> I like the contrast between the light and tangy salad as an appetizer for a
>> rich hearty stew, I think.
>>
> I think it sounds great, especially as the lettuce, walnuts, and
> onions will be a bit crunchy to offset stew and dumplings. Go for it!
> I'd just add some salt and freshly ground black pepper instead of
> herbs.
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

That's what I did.
Except, I opted for oranges and pears. I had a red pear in the fridge, and I
liked the color contrast. I couldn't get red onions at the salad bar, so
rather than buy an entire onion, too much, I just used the small white onion
I had and it needed color, so the salad blend has some radicchio (is that
the red one?) and the pear skin is red. The walnuts are toasted, the
dressing is made and wow, is it ever pretty on the platter!!!!!

I used some orange juice, a splash of "mojo marinade", white wine vinegar,
walnut oil and whipped it with my hand blender, salt and pepper, of course.

I am skipping the cheese as this looks pretty enough on its own. I will
also offer blue cheese dressing. I don't use it but this salad seems to cry
out for it, for those who like it.

This is a very nice winter salad. I'm pleased with it.

Sheryl Rosen wrote:
> Curly Sue :
>> Sheryl Rosen wrote:
>>
>>> I was thinking of running out to get some romaine, and making a
>>> composed salad on a platter of romaine, red onions and oranges and
>>> grapefruits, garnished with toasted walnuts and whipping up a
>>> creamy walnut oil vinaigrette with white wine vinegar and some
>>> juice from the citrus fruits, and some curls of very sharp cheddar.

<snip>


>> I think it sounds great, especially as the lettuce, walnuts, and
>> onions will be a bit crunchy to offset stew and dumplings. Go for
>> it! I'd just add some salt and freshly ground black pepper instead of
>> herbs.
>>
>
> That's what I did.
> Except, I opted for oranges and pears. I had a red pear in the
> fridge, and I liked the color contrast. I couldn't get red onions at
> the salad bar, so rather than buy an entire onion, too much, I just
> used the small white onion I had and it needed color, so the salad
> blend has some radicchio (is that the red one?) and the pear skin is
> red. The walnuts are toasted, the dressing is made and wow, is it
> ever pretty on the platter!!!!!
>
> I used some orange juice, a splash of "mojo marinade", white wine
> vinegar, walnut oil and whipped it with my hand blender, salt and
> pepper, of course.
>
> I am skipping the cheese as this looks pretty enough on its own. I
> will also offer blue cheese dressing. I don't use it but this salad
> seems to cry out for it, for those who like it.
>
> This is a very nice winter salad. I'm pleased with it.

Sounds great, Sheryl.
Hope your evening went well

in article , lea b at
wrote on 1/3/04 11:00 PM:

>>
>> This is a very nice winter salad. I'm pleased with it.
>
> Sounds great, Sheryl.
> Hope your evening went well

It did. They loved the meal. The salad was a huge hit. The stew was a huge
hit. They are wonderful friends and I'm glad I did this. The husband
watched the football game while we cleaned up afterward. It was nice having
someone to clean up with. I hate the drudgery of cleaning but it is so much
more pleasant with a "buddy".

After that, we had dessert and coffee. They brought cannolis. Yummy!!! I
brewed some decaf. We then played cards for a couple hours afterwards. It
was so nice. I really enjoyed myself. I want to do this again, soon!

My poor cat, though, hasn't eaten, I think she is upset by all this company
I've been having. She seems poopy.

Sheryl, I think you have planned the perfect meal. Stay with it, you'll
make them happy!

Just a Jeanie

or you could try a little mint that often goes with fruit related salads.
The Salad sounds a great idea good luck
"Curly Sue" > wrote in message
...
> On Sat, 03 Jan 2004 21:11:17 GMT, Sheryl Rosen
> > wrote:
>
> >I was thinking of running out to get some romaine, and making a composed
> >salad on a platter of romaine, red onions and oranges and grapefruits,
> >garnished with toasted walnuts and whipping up a creamy walnut oil
> >vinaigrette with white wine vinegar and some juice from the citrus
fruits,
> >and some curls of very sharp cheddar. What herbs would go into that?
> >
> >Whaddya think????
> >
> >It seems right, and I have most of it here already (just have run out for
> >the greens and onions), but I wasn't sure if there was something better.
> >
> >I like the contrast between the light and tangy salad as an appetizer for
a
> >rich hearty stew, I think.
> >
> I think it sounds great, especially as the lettuce, walnuts, and
> onions will be a bit crunchy to offset stew and dumplings. Go for it!
> I'd just add some salt and freshly ground black pepper instead of
> herbs.
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

Salad, perfect! Crunch and flavor. With the stew, a good rye bread
with softened butter.

nancy (have fun!)

Sheryl Rosen wrote:

> My mom, i explained, blah blah blah.
>
> I
> Thing is, I'm not used to serving this for company....stew is sort of an all
> in one meal, and when i served it for the family, that was all we had. But
> for company...especially the first time I've ever entertained these folks, I
> can't just stick a bowl of stew in front of them, ya know?

You invited them for stew. Serve them stew. If it's good stew that should be
enough.

On Sat, 03 Jan 2004 21:11:17 GMT, Sheryl Rosen
> wrote:

>
> I was thinking of running out to get some romaine, and making a composed
> salad on a platter of romaine, red onions and oranges and grapefruits,
> garnished with toasted walnuts and whipping up a creamy walnut oil
> vinaigrette with white wine vinegar and some juice from the citrus fruits,
> and some curls of very sharp cheddar. What herbs would go into that?
>
> Whaddya think????

I think it's going to be just fine.
I'd nix the cheddar though.

RASPBERRY VINAIGRETTE

In a small bowl, whisk together

3 tablespoons raspberry vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon walnut oil (optional)
and 1 1/2 teaspoons Dijon mustard
Add salt and pepper to taste.

Makes about 1/2 cup.



Practice safe eating - always use condiments

in article , sf at
wrote on 1/3/04 6:23 PM:

> On Sat, 03 Jan 2004 21:11:17 GMT, Sheryl Rosen
> > wrote:
>
>>
>> I was thinking of running out to get some romaine, and making a composed
>> salad on a platter of romaine, red onions and oranges and grapefruits,
>> garnished with toasted walnuts and whipping up a creamy walnut oil
>> vinaigrette with white wine vinegar and some juice from the citrus fruits,
>> and some curls of very sharp cheddar. What herbs would go into that?
>>
>> Whaddya think????
>
> I think it's going to be just fine.
> I'd nix the cheddar though.
>
> RASPBERRY VINAIGRETTE
>
> In a small bowl, whisk together
>
> 3 tablespoons raspberry vinegar
> 2 tablespoons extra-virgin olive oil
> 1 tablespoon walnut oil (optional)
> and 1 1/2 teaspoons Dijon mustard
> Add salt and pepper to taste.
>
> Makes about 1/2 cup.
>
>
>
> Practice safe eating - always use condiments

I did nix the cheddar, it didn't need the cheese at all.

I didn't have raspberry vinegar, but the orange juice worked fine.
I did use some powdered mustard to emulsify it, and a drip of honey, just to
balance the bitterness of the mustard powder.

It was delicious.

I used pears and oranges on a bed of romaine, sliced yellow onion (very thin
rings) and topped with toasted walnuts.

It was refreshing, different, and the perfect counter point to the stew,
which was rich and sort of mushy (being stew), but not in a bad way.

On Sun, 04 Jan 2004 04:48:49 GMT, Sheryl Rosen
> wrote:


> I did nix the cheddar, it didn't need the cheese at all.
>
> I didn't have raspberry vinegar, but the orange juice worked fine.
> I did use some powdered mustard to emulsify it, and a drip of honey, just to
> balance the bitterness of the mustard powder.
>
> It was delicious.
>
> I used pears and oranges on a bed of romaine, sliced yellow onion (very thin
> rings) and topped with toasted walnuts.
>
> It was refreshing, different, and the perfect counter point to the stew,
> which was rich and sort of mushy (being stew), but not in a bad way.

Sounds wonderful and the meal must have been divine in a
down to earth, homey way. Loved the dumplings idea! Did
you put any potatoes in the stew or eschew them in favor of
dumplings?


Practice safe eating - always use condiments

in article , sf at
wrote on 1/4/04 1:29 AM:

> On Sun, 04 Jan 2004 04:48:49 GMT, Sheryl Rosen
> > wrote:
>
>
>> I did nix the cheddar, it didn't need the cheese at all.
>>
>> I didn't have raspberry vinegar, but the orange juice worked fine.
>> I did use some powdered mustard to emulsify it, and a drip of honey, just to
>> balance the bitterness of the mustard powder.
>>
>> It was delicious.
>>
>> I used pears and oranges on a bed of romaine, sliced yellow onion (very thin
>> rings) and topped with toasted walnuts.
>>
>> It was refreshing, different, and the perfect counter point to the stew,
>> which was rich and sort of mushy (being stew), but not in a bad way.
>
> Sounds wonderful and the meal must have been divine in a
> down to earth, homey way. Loved the dumplings idea! Did
> you put any potatoes in the stew or eschew them in favor of
> dumplings?

Potatoes, diced rutabaga, baby carrots, onions, celery, AND dumplings!
Sometimes I put peas in, but not this time.

The gravy was made with red wine, onion soup mix, an 8 ounce can of tomato
sauce, black pepper, herbes de provence.

There was too much gravy, so I reserved some (about 6 cups, actually) from
the leftovers and I will use that as the base for some barley mushroom soup
for lunches this week.

There is enough stew leftover for dinner for me and my friend tonight (we
have a Sunday night "date" for supper every week). And I'll have the soup at
work this week.

My mom always made her stew with dumplings. I didn't realize other people
didn't until I got to adulthood. I remember being 16 or so, going to a
friend's house for supper, and the mother served beef stew, and my mom
asked, when she picked me up, how it was and I told her it was tasty, but
there were no dumplings. I actually asked the mother where the dumplings
were. It wasn't a rude comment, I mean, I wasn't a heathen. She wasn't
insulted, and they invited me back, so if it was rude, it was forgiven.
To me, stew isn't stew without dumplings.

Hark! I heard Sheryl Rosen > say:

<big snip>

> I like the contrast between the light and tangy salad as an appetizer for a
> rich hearty stew, I think.

I agree -- although I'm a day too late. Hope it went well... :-)


--
j.j. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!