Allen makes a pretty good beef stew.
It’s not local Hawaii-style or a proper French version. It’s his own thing and starts with beef, floured and seared.
Then comes the celery, carrots, fennel, onions, and potatoes…
Brown a bunch of garlic after you sear the beef.
And add the vegetables.
Next goes the beef broth…
…followed by demi-glace.
A can of Guinness….
…and lots of whole peppercorns (my favorite part).
Add the beef back and simmer for five hours.
In the meantime, let’s make a Meyer lemon tart! Gotta do the crust first.
Pulse together graham crackers, butter cinnamon, and vanilla. Par-bake for 15-minutes…
…while putting together the tart filling.
A whole (skin and everything) Meyer lemon, butter, sugar, eggs, and a pinch of salt.
Blend, pour, and bake.
Make rice and then take a nap. Pretty soon it’s time for dinner.
Ahhhh look at that beef stew.
All warm and hearty. Perfect winter meal…
…followed by a slice of the tart.
Sprinkle sugar over the surface and brulée…
…then top with lemon zest…
…and one of my greatest loves, whipped cream ^_^