TODAY | December 03, 2012
>>> good friend chef curtis stone has good ideas to have delicious ideas to feed the guests coming through your home this time of yea year.
>> how are you doing my ma'am?
>> doing well.
>> just had a birthday.
>> hudson state fair .
>> is he aware of who daddy is in the kitchen?
>> he does like my cooking most of the time.
>> an honest reviewer.
>> what we're making here today. all sorts of beautiful winter veggies, carrots and mushrooms going into the pan. what we're going to do is a beef cobbler, a very strange concept i know but it will be like a braised beef in the bottom and we'll make a biscuit topping like you'd make a sweet one and this one cobbler.
>> go for it.
>> and so what we're going to do is we're going to start off by browning the meat and some onions which i've chopped here and take it out of pan to give it more space and go ahead, willie, pour oil in there, what you do, what you want to do is get some carmelization on those veggies as well so i've cheated and i've gone ahead and sweated this down so it's just mushrooms and carrots, right, and when you get it to this point, we're going to add a little flour which will help thicken it up, so just a couple of tablespoons of flour, thyme, rosemary or hard herbs would work.
>> did you say herb?
>> i've heard that a lot lately. giada says it that way, martha, saying herbs.
>> in australia we don't drop the "h." otherwise you would say airy and enry.
>> i'm going with herbs. that's just me being an aussie. you mix in the flour and the herbs, and then i've got a little dijon mustard and throw that in, too, and then you bring the beef and onions back into the pan.
>> and you whisk that up together and then you add your liquid so there's red wine and a little bit of beef stock . that's it, willly. i like this. looks like you've improved in the kitchen.
>> grab your spoon and give that a stir. bring it to a boil and then simmer and once it starts to simmer up, you get this beautiful texture and flavor from the meat and pop it into a casserole dish. you canner is of it just like that, but what i've done is made a biscuit topping out of gruyere cheese , a little bit of butter and a few bits and pieces so you turn this into the topping and just get yourself a cutter and go ahead and cut these out and just decorate it.
>> just decorate.
>> how do we get from there to there?
>> you put all this stuff basically into a food processor and turn it into this beautiful topping and pop it in the oven.
>> smells great.
>> so it comes out looking like this, delicious and hot, ouch. okay.
>> that's beautiful.
>> oh, my goodness. that looks gorgeous.
>> you have these beautiful cheesy biscuits on top.
>> i know you're going to like this, mr. roker.
>> how could you not like that?
>> and can you make this ahead of time and bring this over to somebody's house.
>> the great thing about stew is you can actually feed yourself a couple of times