I love my yellow pot. It’s one of those cast iron enameled Le Creuset pans. It weighs a ton and costs an arm and a leg. But it holds a special place in my kitchen heart because it seems everything I cook in it comes out perfectly. I know, I sound like an advertisement. I don’t mean to, but…….I love my yellow pot.

I recently made a delicious braised beef dish in my sunshine yellow pot. I made it up on the spot, using what I happened to have on hand. As a result, know you can change this recipe up very easily by using a different cut, or even a completely different kind of meat. I used a very inexpensive cut of beef. The wonder of braising is this method of cooking turns potentially tough cuts of meat into tender, juicy delights. Different vegetables could be easily substituted as well. 
Here’s your list of ingredients:
Olive oil
1 clove of garlic, smashed
Beef chuck, center cut steak, bone-in (about 2 pounds), trimmed of excess fat and cut into large pieces
Salt and pepper
Red wine, a goodly glug
28 oz. can of Italian whole plum tomatoes in tomato puree
1c. water
Oregano, thyme and rosemary, about 1/2 tsp. each
Fingerling potatoes, cut into chunks
Sweet onions, cut into chunks
Artichoke hearts, quartered (I used canned this time, though I’ve used fresh before and like them even better)
Let's get started:
Preheat the oven to 350.
(This dish does take about 1 1/2 hours in the oven, so plan accordingly.)

Set your pan on the stove, pour in a good glug of olive oil, add the smashed garlic clove and turn the heat up to med/high.  Rub the garlic clove all around in the hot oil to really flavor up the oil. With regard to the beef, I like to leave the bone in, trim off the excess fat and leave my meat in large chunks.

Lay your meat chunks down in the hot oil and let them brown on one side. Season the top side with salt and pepper. When the bottoms are brown, turn them over and season the brown side with salt and pepper as well.

Now it's time to start adding in our real flavor enhancers:
When both sides of the meat are done browning, add a nice healthy dose of red wine….about 6 oz….at least. Let the wine cook down, before adding the can of tomatoes. I always splurge here and buy a can of imported Italian tomatoes. I honestly think they taste better and are so worth the extra pennies. It is always my preference to use fresh herbs, but I didn’t happen to have any on hand. As a result, I used dried oregano, thyme and rosemary; about ½ tsp of each. 

I dump the whole can of tomatoes in after the wine has cooked down, and then before they can get too hot, I reach in there and give each one a good squeeze to release the juicy interior. There’s something very satisfying about squeezing a tomato and having it ooze out between your fingers. Add about 1 c. of water to the pot as well.  And now is the time to sprinkle in your herbs.

Now, it's veg time.  I found these adorable little organic Mayan sweet onions at the market.  I also had on hand some fingerling potatoes, and when I took a peek in the pantry, I found a can of artichoke hearts.  Yum!

Just cut the potatoes and onions into chunks and slide them into the pot.  Add the artichoke wedges as well. Give everything a good stir and check to be sure the meat chunks are submerged under the tomato sauce. Time to put the lid on and slide it into the oven.

You’ve got time on your hands now, so you may as well pour yourself a glass of whatever wine you poured into the pot. For me, in this case, it was a Grenache-Syrah combo. Whip up a quick salad, slice some crusty bread and dinner will be on the table soon.

Over the next hour, you will slowly come to realize the kitchen; nay the entire house smells wonderful. It means dinner is almost ready. After 1 ½ hours in the oven, take a peek. If the meat is tender enough to cut with a fork, ring the dinner bell. If not, put it back in for another 30 minutes. Buon appetito! 

 Have I told you how much I love my yellow pot?

Yes, I mean Valentine’s Day.  Have you thought about it yet?  No?  Then it’s about time you did.  If you don’t know what to get her, lucky for you, I do.  What could be more romantic than a trip to Italy for ten days?  She will never forget her completely stress-free vacation with Bella Giornata Tours.  Oh, the sights, the sounds, the food, the wine…sigh.  She will be eternally grateful. 

A tour with Bella Giornata Tours is the perfect combination of escorted group activities and private down-time.  A portion of every day is spent together exploring all the wonders Italy has to offer, while another portion of the day is set aside for you to explore, stroll, relax, and dine on your own. Our small group tours offer our clients very individualized attention and attention to detail.  No gigantic buses, no long lines, no having to wear a neon colored scarf.  Our privately-chauffeured van takes us directly where we need to go and our small group size along with your tour director (me!) makes sure everything goes smoothly.

Bella Giornata offers several options for your trip-of-a-lifetime.
1)      We offer trip planning for your private unescorted trip. You let us know when you’d like to go, how long you’d like to stay and we help you plan the perfect trip. We write itineraries for sights to see, routes to take, restaurants to dine at, wineries to visit, etc. so you don’t waste a single precious minute. We can also book your hotels, make restaurant reservations and purchase advance sightseeing tickets.

2)      Sign up for one of the current escorted tour offerings. Click on the tabs for Spring and Fall, and see the tours currently booking. These are small group (six person) tours with privately chauffeured vans traveling to fantastic destinations. Read the blog with highlights of last October’s tour!

3)      Don’t see dates that work for you for the escorted tours? That’s okay; we have other dates available. Simply let us know what your plans are, and we’ll work to accommodate them. 

4)      The escorted tours aren’t going where you want to go? Where do you want to go?  Just let us know, and we’ll plan an itinerary and escort your small group on the perfect vacation.

Contact me now at irene@bellagiornatatours.com.  Valentine’s Day is fast approaching.

I admire someone who makes a product they think is so good it should be marketed and sold.  And then that person actually follows through; makes the product, markets it, and best of all….it sells!  I met someone like that last night.  His name is Larry Patierno and he sells Liquore di Avellino.

Larry is a second generation Italian American whose family used to cook up this very special liqueur on their kitchen stove to remind them of Italy. His family was from a small town called Savignano di Puglia which has since changed its name to Savignano Irpino.  The town is in the province (similar to a county) of Avellino. There is, in fact a town called Avellino which is where the photo on the label was taken.  And yes, that is why he calls his product Liquore di Avellino. 

I had a chance to sample his lovely elixir last night.  He describes it as “a perfectly balanced blend of anise, fruit and nuts which combine to create a smooth, luxurious taste without being harsh or overly sweet.”  It’s a very good description.  It’s not syrupy at all; it’s not bitter or rough on the back of the throat.  I loved it and can imagine drinking it on the rocks or even warmed up like a nice brandy.  Larry recommends it as a post-dinner drink alongside your espresso, and on his website www.avellinospirits.com, he has some cocktail recipes which sound intriguing as well.

“Cin cin!”  A toast to Liquore di Avellino!

Won't you join me for a glass of wine?

The Pacific Northwest Wine Club has teamed up with Bella Giornata Tours to explore some of the club's favorite wineries in the fabulous area of Walla Walla, Washington.  Participants will drive themselves to Walla Walla on a Friday afternoon, park their cars in the hotel lot, and not have to touch them again until Sunday.

Let us take care of you for the weekend.  Friday evening, we'll stroll to a nearby restaurant together where we'll be served a fabulous gourmet meal with wine.  Saturday morning, a lovely bus will come pick us all up from the hotel.  We'll spend the day together touring wineries, sampling tastings and having a wonderful lunch at one of the wineries.  Saturday evening is some down time for you to have a private dinner to yourself.  The tour concludes after breakfast at the hotel on Sunday.  We'll have a suggested list of wineries in case you'd like to stop at a few more places on your way home.  

The tour includes two nights at the Best Western Walla Walla, Friday night's gourmet dinner, seven hours of bus transportation on Saturday, wine tastings, wine tours, lunch on Saturday and more!  Contact Kevin at the Pacific Northwest Wine Club at mailto:kcraig@pnwc.com or you can contact me at Bella Giornata Tours at mailto:irene@bellagiornatatours.com  A reservation deposit of $50 is what is necessary to save your seat on the bus.  Click on the tab for the "April Wine Tour" for complete information.