New Beginnings

January 5, 2008

My New Year’s resolution is to pay more attention to this blog. I will try not to notice the “0 Comments” (In all caps and red, I might add) below each post and tell myself that it is the exercise that is valuable. I love the idea of having a record, too. Like a good stew, perhaps it’s better if my words just sit for a few hours before anyone takes them in …

Our Christmas meals were classic this year. My mom, Anne, made Beef Bourguignon from a family favorite cookbook:A Private Collection, Recipes from the Junior League of Palo Alto (ISBN: 0-9606324-0-9). This recipe is great, not only for its amazing taste and list of ingredients: beef, cognac, butter, oil, bacon, garlic, herbs, onions, wine, more butter, etc., but becasue it is best when made a day or two ahead of time. The flavors fully develop over time (like my blog!) and it’s perfect for large winter parties or football game gatherings. The cook can enjoy herself with everyone else and serve up the best meal at the same time. My mother’s table is also always beautifully set and the view from my parents’ home of San Francisco at night is magical.

Our tradition on Christmas is to eat at Joe’s parents’ place, the “main house” on the ranch. I am lucky to have two mothers who still enjoy cooking … someday we’ll take over the duties. Joe’s mom, Anne, roasted a Morris Grassfed standing rib roast … and to toot our horn here – it was amazing.Wish I had a third party here to verify this, but it truly was one of the most tender cuts we’ve ever tasted. The harvest was from our 2007 season, which we think was a banner year for Morris Grassfed Beef. The perfect combination of rain, forage, sunshine and genetics all came together last year to help grow the best beef we have since we started in 1991.

Anne’s ability to cook it just right – has to be a bit on the rare side – makes this dish such a treat. Served up with gravy and generous amounts of mashed potatoes, my children are almost too full for dessert. But that would never happen, especially with Jack who is drawn to chocolate like a magnet. Served with Calera’s Mt. Harlan Pinot Noir, 2001, this meal was a perfect celebration of Christmas. A toast to Anne and Rich for cooking and hosting, and to Joe for all of his work to grow good food, nurture the soil, and carry on his family’s ranching heritage was a perfect way to honor those who made the celebration possible.  Cheers!

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One Response to “New Beginnings”

  1. emceekate Says:

    I’m salivating. You kill me with the description of Christmas dinner. How sad that we might miss the 2007 harvest entirely! 😦 Yum, yum, and yum again. Hope you keep writing. kt


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