We had a cooking day yesterday. Ended up eating Creole Chicken and Dumplings made using Paul Prudhomme's recipe, except subbed carrots and celery for the green peppers, which I'm not that fond of.
Craig made short ribs in red wine, beef broth with mirepoix that will go over mashies with a vege side of some sort. I made the chicken with some help from him, and the beef and onion ragout from ATK that was on TV a few weeks ago that will go with rigatoni and pecorino romano. We made enough of all recipes so that half of each is going in freezer today for later meals.
We wanted to eat the beef and onion ragout but sadly the meat wasn't tender enough to shred by the time we got hungry so it had to go back in the oven. Should be tasty, it starts with salami and pancetta processed to a paste in food processor, then carrots and celery added. A whole bunch of onions get chopped and then in food processor to get chopped finer. Some white wine and fresh oregano, along with S and P. Chunks of beef eye roast go in, then into the oven for several hours until beef is tender enough to shred with forks.