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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 24,176
10/29/13 5:23 P

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Great ideas Ronna

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THINRONNA's Photo THINRONNA Posts: 3,618
10/29/13 3:44 A

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It all sounds so great!

I have not used a crock pot so I am not sure ...but the wine is playing a part in breaking down the beef no? I would defer to Chef Sophie on the proportions and unless in reduces in crock pot I would reduce the liquid after to make a nice sauce.

I am a fan of echoing flavors so I would stick with rosemary, garlic, shallots since herbs de Provence and leeks can be milder...save those for a different time when you can highlight just them. Once you allow the sauce to do it's thing and then strain the rosemary it will have different note than the rosemary in your potatoes and it will be complimentary. Maybe you can even caramelize some shallots as a little compote to go along side your dish adding another echo to it all. It could be done well in advance and reheated that day.

I would add those apricots to your bread pudding. The recipe sounds wonderful and I think that making a recipe your own is a wonderful thing!

Please let us know what you decide and how the party goes! emoticon

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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 24,176
10/26/13 3:58 P

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I would probably do two cups wine to one cup broth as the wine is the star of the show. If it's in a crockpot you may want to thicken since it is sometimes difficult to reduce in a slow cooker. I do like herbes de Provence, but I think rosemary might over power the herbes de Provence. This is off the top of my head, and others may have better ideas. Please let us know what you decide and how you liked it.

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LADYIRISH317's Photo LADYIRISH317 Posts: 56,373
10/26/13 2:18 P

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I'm having a dinner party in a couple of weeks. The menu includes red wine braised brisket (in the crock pot). rosemary-garlic roasted fingerling potatoes (from John Besh's wonderful book My Family Table), and kale sauteed with shallots and bacon (let's be honest, you could probably saute a paving stone in shallots and bacon and it would be delicious). Dessert is going to be Chef Besh's amazing Brendan's Bread Pudding. It is totally NOT Spark friendly, but this is as close to a holiday dinner with anyone that I'm probably going to get so I'm going for it.

I'm puzzling over a few things with this recipe. First, the braise for the beef. I'm thinking one cup of red wine to two cups of beef broth. Since the potatoes have rosemary and garlic I'll probably repeat those flavors in the braise, but I'm also wondering if Italian herb seasoning or Herbes de Provence would be better? (Believe it or not, I've never tasted Herbes de Provence). I was thinking of using shallots again, but I may use leeks instead. Any suggestions?

The pudding is an obscenely rich but utterly gorgeous mix of French bread cubes with milk, cream, eggs, cinnamon and vanilla, topped with a caramel sauce and candied almonds. It'll be my first caramel sauce ever. I blush a little to admit this, but every time I look at the recipe I think, "darn, but that would be delicious with dried apricots diced fine and soaked with the bread." John Besh is one of the greatest chefs in this country, so I feel a bit brazen thinking about altering one of his recipes. But throughout his cookbooks he encourages readers to do just that. I think I'll try the apricots the SECOND time I make it.

I can remember when I was nine feeling downright "chefly" because I made potato soup from instant potato flakes! Things have changed just a little since then.

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