The Family Table

By Lorie R. Thompson

Ihave been cooking with wine today. When I cook with wine, I always think of two people: My Mama and Justin Wilson. Now that may seem like an odd combination, but let me explain. When my 83-year-old mother died, she had never tasted alcohol. It was not that she believed having a glass of wine was wrong; it was that she worried that someone who looked at her as an example of a Christian might think she was a hypocrite. She would quote the scripture about becoming a stumbling block to her neighbor. It was not worth the risk that she might harm her Christian testimony to indulge in a glass of wine. She walked the walk.

When Winn Dixie opened in Clayton, in the early 1980s, it was an exciting time for Rabun County. It was a big store in comparison to the other grocery stores of the time. My mama would not shop there because they sold wine and beer, and she would not patronize them. Some people might think of this as extreme, but I think it was dedication. She loved people so much, and she wanted to share Christ’s love with them. She lived her life as inoffensively as possible, hoping that people would recognize that she was different from the World. She wanted to be a good example. Not to say that she was perfect, but she was a wonderful Christian lady. She walked the walk.

On the other end of the spectrum, my 1980’s cooking show hero was Justin Wilson. I am partial to Cajun food, and watching his Saturday show is responsible for that. Justin would be disappointed that I didn’t drink more wine than I put in the pot. He taught that you should never cook with a wine that you would not drink and very often, during the show, took a big swig. I never had the pleasure of eating food that Justin cooked, but I still have his cookbook and use it as a go-to reference for all things Cajun. Justin would say, “it will be good, I ‘guarrontee’!”

Mama would not mind my cooking the beef in red wine but would want me to add that I didn’t overindulge while cooking. You can substitute beef stock for the wine, and the dish will still be wonderful. Now let me tell you how to make it.

Buy a nice sized boneless Chuck Roast. Cut the roast into serving-sized pieces (3-4 inches), trimming the excess fat. Sprinkle each piece on each side with garlic salt. Allow the meat to come up in temperature while you cut the veggies.

Chop two large onions and 4-5 carrots into equal-sized pieces. Rough chop five or so garlic cloves. Clean and cut in half 1 pound of Baby Bella mushrooms. Shake a light dusting of flour over each piece of beef. Add 2 T of vegetable oil to a heavy dutch oven and bring to a medium temperature. Brown the beef pieces on each side as you turn them. Remove from the dutch oven when browned.

Add the onions and carrots into the dutch oven and sweat just until they start to get soft. Add 3 T of tomato paste into the center of the pan and brown a little. To the pan, add the mushrooms. Season the vegetables with salt, 1 tsp of dried thyme, a pinch of dried rosemary if you like it, and 1 tsp of

crushed red pepper flakes. Nestle the beef into the vegetables. Turn the heat up and get the pan back to medium heat. Add 3 cups of a medium-bodied red wine. Pick something you would enjoy drinking. According to Julia Child, “If you do not have a good wine to use, it is far better to omit it.” Cover with a tight-fitting lid and place it in a 350-degree oven for two hours. After two hours, remove the lid and cook for 30-45 additional minutes, allowing the pan juices to reduce. Remove from the oven and skim off any fat from the top. Serve on top of mashed potatoes and alongside roasted vegetables. (Cook your pan-roasted vegetables in the oven while you cook the beef.)

Traditionally, my family goes on a camping trip sometime near Thanksgiving. Try this easy to make Pumpkin Dump Cake in place of traditional Pumpkin Pie. This is a great cake to make while you are camping and cook it in a dutch oven or, an easy cake to make at home. The spiced pumpkin flavors are perfect for Fall.

In a bowl, mix with a whisk, 2 C of pumpkin, (Pumpkin comes in 15 oz cans and that is fine.) three eggs, 1 C brown sugar, one can of evaporated milk, a pinch of salt, and 2 tsp of pumpkin pie spice. Butter a 9x13 inch cake pan. Pour pumpkin mixture into the pan. Sprinkle a box yellow cake mix (dry) over the pumpkin mixture. Melt two sticks of unsalted butter and pour over the cake mix. Add 1 Cup of chopped pecans. Bake at 350 degrees for 45-50 minutes or until the center of cake is set. If you are cooking in a 12” dutch oven use 24 briquettes with 18 on top and 6 underneath. Cook for 45-50 minutes.

For the glaze, add two cups of powdered sugar with 2 T of whole milk and 1 tsp of vanilla flavoring. Stir until smooth and pour on top of the warm cake. So good.

When my mother passed over to Glory, my minister cousin, Dennis Turner, read Proverbs 31 at her funeral. It represents my mother. Let me share a few of the verses with you:

10: An excellent wife who can find? She is far more precious than jewels. 11: The heart of her husband trusts in her, and he will have no lack of gain. 12: She does him good and not harm, all the days of her life. 15: She rises while it is yet night and provides food for her household and portions for her maidens. 26: She opens her mouth with wisdom, and the teaching of kindness is on her tongue. 27: She looks well to the ways of her household and does not eat the bread of idleness. 28: Her children arise and call her blessed; her husband also, and he praises her: Be sure to read the entire chapter of Proverbs 31. I aspire to be a “Proverbs 31 Woman.” God has a perfect plan.

I hope you will have a wonderful month and that this year’s Thanksgiving holiday will be a special holiday for each of you. God bless you and those you love.

Lorie Thompson is a REALTOR at Poss Realty in Clayton, Georgia. Her expertise in her industry is second only to her culinary talents. Lorie is a dynamo in the kitchen. Honestly if she prepares it, it will likely be the best you’ve ever had! Lorie and her husband, Anthony (Peanut), make their home in the Persimmon Community. She is the proud mother of Joe Thompson and Kendall Thompson.

A Taste

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