Cooking & Baking
Related: About this forumDijon and Cognac Beef Stew
'This rich, comforting stew was brought to The Times by Regina Schrambling in 2001, in the dark days immediately following the attacks on the World Trade Center. The accompanying article was an ode to the therapeutic benefits of cooking and baking:
"Whoever said cooking should be entered into with abandon or not at all had it wrong. Going into it when you have no hope is sometimes just what you need to get to a better place. Long before there were antidepressants, there was stew."
This one, while complex in flavor, is not difficult to prepare, but it cannot be rushed. Make it when you have the time to indulge in the meditative qualities of chopping, sautéing, reducing, braising, waiting and tasting. You will be rewarded with an exceptionally flavorful dish that is just as satisfying to eat as it was to cook.'
http://cooking.nytimes.com/recipes/1017085-dijon-and-cognac-beef-stew?
Galileo126
(2,016 posts)I heartedly agree!
I soooo love stew. And good bread for dunkin'.
elleng
(130,126 posts)definitely inherited from Dad!
inanna
(3,547 posts)I did not know what "pommery mustard" was, so I googled and found this:
Link: https://www.reference.com/food/pommery-mustard-b3c7ba985dd24979
I don't believe I have ever seen this particular brand for sale here - so then would any whole grain mustard be a suitable substitute?
elleng
(130,126 posts)I don't know what, if anything, would be a suitable substitute. MY favorite is/was Guldens, and I see they've added varieties to their offerings. They include 'Stone Ground Dijon Mustard.'