Entree


This Christmas, being that it is our third year as parents and by now have learned how limited time is on Christmas Day; we opted for a one-pot decadent menu… Beef Bourguignon! Simply downloaded the recipe and went to work. Unlike me, I followed it word per word this time and it turned out wonderful!

Recipe
Ingredients

6 ounces bacon
1 Tbsp. olive oil or cooking oil
3 pounds lean stewing beef , cut into 2-inch cubes
1 sliced carrot
1 sliced onion
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. flour
3 cups full-bodied, young red wine , such as a Chianti
2 to 3 cups brown beef stock or canned beef bouillon
1 Tbsp. tomato paste
2 cloves mashed garlic
1/2 tsp. thyme
Crumbled bay leaf
Blanched bacon rind
18 to 24 small white onions , brown-braised in stock
1 pound quartered fresh mushrooms , sautéed in butter
Parsley sprigs

Directions
Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.

Preheat oven to 450 degrees.

Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

In the same fat, brown the sliced vegetables. Pour out the sautéing fat.

Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.

Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers
very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.

When the melt is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.

Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables.

Source: http://www.oprah.com/food/Boeuf-Bourguignon

… Joyeux Noël to all of you!

Traditional Patatas Bravas don’t call for chorizo as an ingredient.  However I wanted to add a little protein to our meal, and had this fantastic leftover chorizo sausage from one of my favorite local butchers.  To add body and a bit of a sauce, I went with a cup of diced tomatoes from Local Folks Foods. Store bought Muir Glen is a great alternative though.

This time around I went with a locally made chorizo sausage, but would definitely use Spanish chorizo as an alternative.  Real Spanish chorizo is hard to come by.  In the Indianapolis area I have very good luck with Fresh Market as they carry a very good brand from Spain — Palacios. 

Patatas Bravas

Patatas Bravas

Ingredients:
2 TB extra virgin olive oil
2 chorizo sausages
4 medium red potatoes, peeled and almost cooked through
2 TB smoked spanish paprika
1 TB red pepper flakes
3/4 cup chicken broth
1 cup fire roasted chopped tomatoes

Method:
1. Heat up olive oil in a large skillet and add the chorizo sausage. Cook till browned.
2. Add the potatoes, paprika, red pepper flakes and chicken broth. Stir till combined.
3. Lower the temperature to medium and add the tomatoes.
4. Cook for an additional 10-15 minutes until all the liquid has been absorbed and the potatoes start to crisp up.

So I realize this is the second “Risotto Sundays” post in a row, however GreenBEAN delivered these beautiful mushrooms and my mind immediately went to this great wild mushroom risotto I had last month — in Rothenberg, Germany of all places!  If you find yourself in Rothenberg, make sure you stop by Pizzeria Roma (Galgengasse 19) for an authentic Italian meal.  One can only eat pork for so long while in Germany, and this family owned restaurant has been cranking out traditional Tuscan fare in Rothenberg since the 70s!…. but I digress.

Mushroom and Pancetta Risotto

Mushroom and Pancetta Risotto

Ingredients:
2 TB extra virgin olive oil
1 cup diced pancetta
2 cups chopped crimini mushrooms
2 TB butter
1 cup arborio rice
1 cup Chardonnay
1 quart chicken broth
1/4 cup milk
1/2 cup Parmigiano Reggiano
1-2 TB of truffle oil

Method:
1. In a large skillet heat up the olive oil and cook the pancetta till it starts to crisp up. Place pancetta on a plate lined with paper towels and set aside.
2. To the skillet add the chopped mushrooms and cook through for about 10 minutes, stirring them frequently. Remove mushrooms from the skillet and set aside.
3. Add the butter to the hot skillet, let it melt and add the arborio rice. Cook till rice goes from translucent to slightly toasted. Add the wine and reduce the cooking temperature to a low-medium setting.
4. After the wine has cooked through, start adding the broth. Continue to add the broth, 1/2 cup at a time. Only add more when the previous addition has been absorbed by the rice while constantly stirring.
5. Right before the last addition of the chicken broth (approx. 35 minutes into the cooking time), fold the pancetta and mushrooms into the risotto. Add the remaining broth and let it cook through.
6. Add the milk, stir and add the Parmigiano Reggiano.
7. Drizzle with the truffle oil and serve immediately.

The temps got up to the mid seventies in Indy today, but Farm Fresh delivered this squash right before my trip to London last week… and one week is exactly what it needed.  I am so glad I didn’ t cut into it before I left. I had been thinking about making this risotto for sometime, ever since I had it at a restaurant in Chicago last year.  I guess it takes me a while sometime to try and recreate recipes from the road.

Ingredients:
1 medium sized squash
2 TB extra virgin olive oil
1 TB kosher salt
1 TB unsalted butter
1 cup of arborio rice
1 cup chardonnay
40 oz chicken broth
2 TB parmigiano reggiano
1 TB white truffle oil

Method:
1. Preheat oven to 375. Meanwhile peel and cut the squash into one inch cubes.
2. Place the squash on a small baking sheet, drizzle with olive oil and kosher salt. Toss till it’s well covered and roast, uncovered for 45 minutes or till fork tender. Remove from the oven and set aside to cool off.
3. While the squash cools off, place 4 cups of the chicken broth in a medium sauce pot and bring to a simmer.
4. Puree the squash in the food processor with the remainder cup of water, set aside.
5. In a large skillet, melt the butter and add the arborio rice. Cook the rice in the butter until it starts to toast. Add the chardonnay and reduce the cooking temperature to a low-medium setting. Add the squash mixture and combine well with the rice.
6. Continue to add the broth, 1/2 cup at a time. Only add more when the previous addition has been absorbed by the rice while constantly stirring.
7. After approximately 45 minutes the rice would have absorbed all of the liquid and be cooked to “al dente”.
8. Remove from the heat, add the cheese, truffle oil, and serve immediately.

I love making this! While it may seem a bit of an involved process, it really isn’t if you organize yourself well and have everything laid out. Simple enough for a weekday meal, yet elegant and simply delicious. Add some wild rice and seasonal vegetables and is a great dish for entertaining.

Saltimbocca Ingredient Lineup

Saltimbocca Ingredient Lineup

Ingredients – Serves 4
4 TB extra virgin olive oil
3 TB butter, divided
8 sage leaves
2 boneless skinless chicken breasts
4 slices provolone cheese
8 slices prosciutto
salt and pepper
1/2 cup all purpose flour
1 cup white wine
1/2 cup chicken stock

Sauteeing - Prosciutto Already Browned

Method
1. In a large skillet heat up the olive oil and “fry” the sage leaves, about 30 second per side.
2. Remove from the skillet and set on paper towels.
3. Cut each breast into two half pieces and flatten with a meat mallot.
4. Lay two sage leaves on top of each breast half. Top with cheese and then prosciutto. Secure the prosciutto to the chicken with toothpicks.
5. Season the flour with salt and pepper.
6. Turn the chicken onto the flour and coat both sides, make sure to shake excess flour. Put aside on a dry plate.
7. Return to the skillet to the heat and add a tablespoon of butter.
8. When the oil and butter mixture starts to bubble up, place the chicken on the pan, pancetta side down. Brown for three minutes on each side and remove from the pan.
9. Add remaning butter, wine and stock.
10. Return chicken to the pan and cook on medium heat for 15 more minutes, turning the chicken halfway through cooking.
11. Plate and top with the remaining pan juices.

Saltimbocca Success!

Saltimbocca Success!

Tasso ham, wild jumbo shrimp and leftover rotiserie chicken = Gumbo!

Gumbo!

Gumbo!

Gumbo

Gumbo

This may be one of my more time consuming recipes. Noticed that I said, time consuming, not difficult. To that end, when you take the time to make this, prepare two lasagnas. Enjoy one on the day you make it, and freeze the other one. They freeze beautifully and taste freshly made up to a month later.

Writing this up was also time consuming, but I took care of that for you!

The pieces of this puzzle are: no-boil lasagna noodles, bolognese sauce, ricotta mixture, spinach bechamel.

Ten Layer Lasagna

Ten Layer Lasagna

Ingredients – Bolognese Sauce
2 TB olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced
2 lbs lean ground sirloin
14 oz top quality canned crushed tomatoes, like San Marzano*
salt and pepper
2 TB tomato paste
3 TB chopped green olives
3 TB chopped roasted red peppers
2 TB capers, rinsed
2 teaspoons dried french thyme
6 fresh basil leaves, thorn by hand

Method
1. To a saute pan add the olive oil and heat up. Add the onion and cook till translucent, about 3 – 5 minutes. Then add the garlic and the ground beef. Cook till the meat begins to brown.
2. Turn up the heat and add the remaining ingredients, except the thyme and basil, waiting 1 – 2 minutes before each addition.
3. Turn the heat down to medium and cook covered for 15 minutes. Add the thyme and basil, stir and cook for an additional 2 minutes. Remove from the burner.

Ingredients – Spinach Bechamel
2 TB unsalted butter
2 TB all purpose flour
1 cup milk
6 oz Boursin cheese**
1 pkg frozen chopped spinach, thawed and drained

Method
1. In a heavy saucepan melt the butter. Add the flour and combine well. Cook for a couple of minutes.
2. To the flour mixture add the milk and continue to stir until the mixture starts to thicken. Add the boursin cheese and cook for 5 minutes until the cheese melts and is well incorporated.
3. Add the spinach and cook for another 5 minutes. Set aside.

Ingredients – Ricotta Mixture
2 cups part skim ricotta
1 cup grated parmessan
2 TB dried oregano
1 teas red pepper flakes
salt and pepper to taste

Method
1. Stir all ingredients in a medium mixing bowl. Season with salt and pepper and set aside.

Assembly & Bake

This is the easiest part! Start by spraying a pan, that is at least two inches tall, with non-stick spray. Put a thin layer of the bechamel sauce in the bottom of the pan and then add your first lasagna sheet. From there the layers go in this order:
– bolognese
– ricotta
– bechamel
– noodles
– bolognese
– ricotta
– noodles
– bechamel

Once assembled, bake in a 375 oven for 45 minutes, covered. Even if you plan on freezing the lasagna, I have found that it is better to bake immediately and then freeze.

*Alternatively, if you have a kcik-ass, home made marinara sauce, substitute here. When I have time, I use my oven roasted garlic & tomato sauce.
** If Boursin is not readily available, plain whipped cream cheese may be used.

Next Page »