My Prairie Cookbook Read Online Free PDF

French
boeuf bourguignon
.
    Serves 4
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    3 pounds (1.4 kg) beef chuck, cut into large pieces
    1 large yellow onion, finely chopped
    2 carrots, peeled and chopped
    2 cloves garlic
    1 bouquet garni (see Note)
    1 (750-ml) bottle red wine, such as Pinot Noir
    6 ounces (170 g) lean salt pork, cut into small pieces
    Salt and freshly ground black pepper
    â…“ cup (40 g) all-purpose flour
    1 pound (455 g) small button mushrooms, trimmed
    â€¢ Put the beef, onion, carrots, garlic, and bouquet garni in a large bowl. Add the wine. Using your hands, mix all the ingredients together, then cover the bowl with plastic wrap and refrigerate for 24 hours.
    â€¢ Remove the beef from the marinade, reserving the liquid, and dry the meat well on paper towels. Fry the salt pork in a large pot over medium heat until crisp, about 7 minutes. Season the beef with salt and pepper. Add it to the pot and brown it on all sides, about 7 minutes. Sprinkle with the flour and cook, stirring constantly, for 3 minutes. Add the reserved marinade and 2 cups (480 ml) water and bring them to a boil over high heat, scraping up any brown bits. Reduce the heat to low, cover, and cook until the meat is tender, about 3 hours.
    â€¢ Add the mushrooms and cook for 30 minutes longer, until the mushrooms are tender. Remove the bouquet garni before serving.
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    NOTE:
    This small flavoring bouquet consists of 1 sprig fresh thyme; 1 bay leaf; 4 sprigs fresh parsley; perhaps a sprig of fresh tarragon or celery leaves; and 4 or 5 peppercorns. Wrap it all up in a bundle of cheesecloth tied closed with kitchen string. Leave the string rather long, and you can tie it to the handle of the pot so it’s easy to remove before serving.
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    When I was on location filming the
Little House
pilot, we went to a restaurant and my mother ordered me split pea soup with ham. It sounded so yummy, and then the bowl came and I was so upset because it looked like blended boogers. I even said so. She talked me into just tasting it, and I discovered that it was the yummiest thing I’d ever eaten.
    Serves 4 to 6
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    1 teaspoon canola oil
    1 pound (455 g) dried green split peas (2 cups ml)
    2 cups (450 g) cubed cooked ham
    2 cups (260 g) chopped carrots
    1 cup (100 g) chopped celery
    1 cup (120 g) chopped yellow onion
    1 cup (150 g) diced peeled potatoes (I prefer russet)
    1 teaspoon salt (optional)
    Â½ teaspoon garlic powder
    Â½ teaspoon freshly ground black pepper
    Â¼ cup (7 g) minced fresh parsley
    â€¢ Bring the oil, peas, and 7 cups (1.7 L) water to a boil in a large soup pot. Reduce the heat; cover and simmer for 2 hours, stirring occasionally.
    â€¢ Add the ham, carrots, celery, onion, potato, salt (if using), garlic powder, and pepper; cover and simmer for 30 minutes, or until the vegetables are tender. Stir in the parsley and serve hot.

One of the questions I get asked most often is, “What is your favorite episode of
Little House on the Prairie
?” It’s very hard for me to narrow my answer down to just one episode. We filmed hundreds of hours of the show. So instead of just one, I’ve narrowed it down to my top ten favorites.
    I’ve put these episodes in no particular order at all. I’ll tell you that I watched each of the ten episodes while writing this book to remind me why these are my favorites. Well, I watched all but one. There is one included here that I often refer to as the “Unwatchable One.” It’s unwatchable because it makes me so, so sad.
    1. The Pilot
    I think the pilot episode of
Little House on the Prairie
may well be one of the best made-for-TV movies of all time. It’s gripping and fun at the sametime. Its simplicity is very touching. Michael Landon did an extraordinary job as writer, director, executive producer, and star. It’s also the only time we shot one complete book from the Laura Ingalls Wilder series. For me, it was (and is) like watching that book come to life right in front of my eyes.