Tag: recipe

It’s Always a Good Time for Chili

It’s Always a Good Time for Chili

Just because winter is over doesn’t mean a killer bowl of spicy beef and beans is out of the question. In fact, the Great Petaluma Chili Cook-Off this year is right around the corner (May 6). Here is a recipe for one of our very favorite versions…

Our Favorite Instagram Shots from Winter 2017

Our Favorite Instagram Shots from Winter 2017

Just in case you missed them on Instagram, here are a handful of our favorite pictures from the cold season (and maybe a few new ones)…. In no particular order:  

Please Call It Saint Patrick’s Day

Please Call It Saint Patrick’s Day

Paddy is derived from the Irish, Pádraig: the source of those mysterious, emerald double-Ds. Patty is the diminutive of Patricia, or a burger, and just not something you call a fella. There isn’t a sinner in Ireland that would refer to a Patrick as “Patty”. It’s as simple as that.

Guinness Beef Stew

Every Irish family has their own variation on this classic, hearty dish, where Guinness is the braising liquid. Cubed potatoes can be added in the last hour of cooking time to make this a one-pot meal.

Serves 4

3 oz unsalted butter

2 pounds stewing beef, cut into 1” cubes

1.5 oz all-purpose flour

Salt and freshly ground black pepper

1 medium white onion, sliced

1 pint stout, preferably Guinness

1 cup beef stock (good quality, low-sodium) (make your own)

1 bay leaf

3 sprigs fresh thyme

1 large carrot, cut into 1” cubes

½ tablespoon Italian parsley, minced.

Heat the oven to 275°F. Melt the butter in a large dutch oven over medium heat.  Season the beef liberally with kosher salt and fresh black pepper and toss lightly in the flour to coat. Add to the heated dutch oven. Cook the meat in a single layer, working in batches if needed and allow it to form a golden brown crust on its first side before moving it around in the pan. Brown the cubed beef well on all sides. Set the browned beef aside and drain off any excess fat that remains in the pan (leaving no more than 1 tablespoon). Add the sliced onion and sauté over medium-low heat until softened. Pour in the stout and the beef stock and turn up the heat to bring it to a rolling boil. Scrape all of the browned bits off the bottom of the pan. Return the beef to the pan and add the bay leaf and thyme. Cover the dutch oven and transfer to the heated oven to cook for approximately 2 hours or until your beef is fork tender. About an hour into the cooking time, add the cubed carrots. Serve hot with a sprinkle of fresh parsley over creamy mashed potatoes.

Happy New Year from Christopher & Ciara Greenwald

Happy New Year from Christopher & Ciara Greenwald

  2016 was a crazy busy year for Bay Laurel Culinary. After months of planning and a full-scale construction project, we finally moved into our brand new customized kitchen space. From there, we started to build the foundation to expand our business,  adding to-go and delivery menu…

Squash & Gourds!

Squash & Gourds!

Autumn’s full bounty is on display right before Thanksgiving in Western Sonoma County. Just before the weather turns really dark and nasty, Mother Earth gives us one last glimpse of our long summer growing season that usually lasts deep into November. Winter Squash by different names,…