{"id":6299,"date":"2014-10-24T13:33:44","date_gmt":"2014-10-24T20:33:44","guid":{"rendered":"https:\/\/somimag.com\/?p=6299"},"modified":"2014-10-29T13:36:31","modified_gmt":"2014-10-29T20:36:31","slug":"chefs-table-la-crepe-bistro","status":"publish","type":"post","link":"https:\/\/somimag.com\/chefs-table-la-crepe-bistro\/","title":{"rendered":"CHEF’S TABLE – LA CREPE BISTRO"},"content":{"rendered":"<\/a>

CHEF\/Owner
\n<\/b>Owner Florence Riguidel & Chef Marie Dana Jean-Charles
\nRESTAURANT
\n<\/b>LA CREPE BISTRO
\nFACTS<\/b> Florence Riguidel acquired this quaint bistro earlier this year. The chef has been with La Crepe Bistro for many years serving up specialties known at La Crepe<\/i><\/p>\n

 <\/p>\n

SOMI<\/b>\u00a0Kitchens
\nRecipes from our Town Center Chefs<\/p>\n

INGREDIENTS<\/b> Serves 6 – 8 persons<\/p>\n

4 lb boneless stew beef cut into large chunks<\/p>\n

3 carrots<\/p>\n

1 branch of celery<\/p>\n

2 peeled and diced tomatoes<\/p>\n

2 onions<\/p>\n

4 gloves garlic<\/p>\n

1\/2 cup of flour<\/p>\n

1 bottle of red wine<\/p>\n

1 bouquet garni (bay leaf, thyme, parsley)<\/p>\n

2 tablespoons of olive oil<\/p>\n

Preparation:<\/b><\/p>\n

Heat the oil in a large pan<\/p>\n

Put the meat in the flour, then brown the meat on all sides, remove from the pan when it\u2019s done<\/p>\n

Do the same for the onion, cook until tender and\u00a0lightly golden<\/p>\n

Put back all the meat into the pan<\/p>\n

Put the wine in the hot pan<\/p>\n

Put all the ingredients in the pan, salt and pepper<\/p>\n

Cover the pot and let it simmer until the meat is tender (at least 2 hours), stirring every 20 minutes.\u00a0 Add more wine as necessary.<\/p>\n

Serve with a side of fried potatoes.<\/p>\n

Bon App\u00e9tit!\u00a0<\/i><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

CHEF\/Owner Owner Florence Riguidel & Chef Marie Dana Jean-Charles RESTAURANT LA CREPE BISTRO FACTS Florence Riguidel acquired this quaint bistro earlier this year. The chef has been with La Crepe Bistro for many years serving up specialties known at La Crepe   SOMI\u00a0Kitchens Recipes from our Town Center Chefs INGREDIENTS Serves 6 – 8 persons<\/p>\n

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