Category: Cooking

BOEUF BOURGUIGNON

6-ounce chunk of bacon (unsalted and unsmoked. so basically pork fat)

9- to 10-inch fireproof casserole, 3 inches deep (large size)

1 tablespoon olive oil or cooking oil

Slotted spoon

3-4 pounds lean stewing beef cut into 2-inch cubes

1 lb carrot cut into chunks

1 large sliced onion

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons flour

3 cups of a full-bodied young red wine, or a Chianti

2 to 3 cups brown beef stock or canned beef bouillon

1 tablespoon tomato paste

2 cloves mashed garlic

1/2 teaspoon thyme

Crumbled bay leaf

18 to 24 small white pearl onions, brown-braised in stock.

1 pound fresh mushrooms, quartered, sautéed in butter

Parsley sprigs

• Preheat oven to 450 degrees.
• Cut bacon into lardoons (sticks, 1/4 inch thick and 1 1/2 inches long).
• 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 very hot, before you sauté the beef.
• Dry the 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 the 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.
• Bring to a 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.
• (I skip this next part, choosing to make the gravy right in the Dutch Oven with the stew.) When the meat 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 it is too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon.
• Taste carefully for the seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.

• For immediate serving: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole or arrange the stew on a platter surrounded with potatoes, noodles or rice and decorated with parsley.

• For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

Serves 6.

I didn’t think it could get any easier than this, but since I was making fresh applesauce, I decided to give this recipe a try. Hubby and I looked at each other over our plates and smiled! Wow! These are so good!

Ingredients:

• 2-3 lbs. boneless pork country-style ribs

• 1/2 large onion, thinly sliced

• 3 cloves garlic, minced

• 1/4 cup brown sugar

• 1/2 cup apple sauce

• 1-1/2 cups barbecue sauce

• salt and pepper

Directions: Lightly salt and pepper your boneless pork ribs on both sides. Add all ingredients to your slow cooker. Gently mix it all up. Cook on low for 5-6 hours. Remove meat from slow cooker.Serve.

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You can also mix all items, place them in a freezer bag and then take out later on to cook in your crock pot.

All the ingredients for chicken pot pie — the chunky chicken and vegetables and the savory broth — are in this stew . A crisp crouton stands in for the pie crust. I made this last night and it was fabulous!
Ingredients:
Serves:
Makes 8 (1-cup) servings.

1 1/2 teaspoons McCormick® Rosemary Leaves
1 1/2 teaspoons McCormick® Thyme Leaves
1 teaspoon McCormick® Garlic Powder
4 teaspoons butter, divided
1 package (8 ounces) mushrooms, sliced
1 cup sliced carrots
1/2 cup flour
4 cups reduced sodium chicken broth
1 1/2 cups frozen pearl onions
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 cup frozen peas
8 thin bread slices
1 teaspoon oil

Directions

• Mix rosemary, thyme and garlic powder in small bowl.
• Reserve 1/2 teaspoon.
• Heat 1 teaspoon of the butter in large saucepan on medium heat.
• Add mushrooms, carrots and remaining seasoning mixture; cook and stir 3 minutes.
• Remove from saucepan. Set aside.
• Melt remaining 3 teaspoons butter in saucepan on medium heat, stirring to release browned bits from bottom of skillet.
• Sprinkle with flour; cook and stir 3 to 4 minutes or until flour is lightly browned.

• Gradually stir in broth until well blended.
• Bring to boil. Reduce heat to low; simmer 10 minutes or until slightly thickened, stirring occasionally.
• Add vegetable mixture, chicken, pearl onions and peas; simmer 8 minutes or until chicken is cooked through, stirring occasionally.

Meanwhile, preheat oven to 350°F. Cut bread into rounds with 3-inch cookie cutter. Place on baking sheet. Brush bread with oil and sprinkle with reserved seasoning mixture. Bake 10 minutes or until toasted. To serve soup, ladle into soup bowls and top each with 1 crouton.

Bread & Butter Pickles

1 gallon sliced cucumbers (16 cups of cucumbers sliced with a #4 food processor blade)
4 regular onion sliced thinly (I used a #1 blade)
½ cup coarse canning salt
crushed ice

Layer onions, cucumbers and salt with crushed ice. set plate on top with a full gallon jug of vinegar. Set aside in fridge for 3 or more hours. When ice has melted drain liquid from pot.

5 cups vinegar
5 cups sugar
1 ½ tsp Turmeric
2 tsp Mustard Seed
1 tsp Celery Seed

Make a syrup of the vinegar, sugar, mustard and celery seeds. Cook to dissolve sugar and mix spices.

When done, pour over cucumber and onion mixture. Cook carefully just to the scalding point, when the cucumbers begin to turn a nice yellow.

Pour into hot sterilized jars, fill to ¼ inch of top, run sterile knife around to get rid of any bubbles, and seal. Tighten bands.

Return to hot water and sterilize for 10 minutes. Set jars on dish cloth to cool and listen for lids to thunk down and seal. Do not try to tighten bands.

Makes 8 pints.

Today was “Moon Glow Pickle Day”!

Yesterday Hubby and I:

Ingredients:

Put in large pot cover with water and soak overnight.

6 quarts cubed cucumbers (ripe and yellow)
(cut into quarters lengthwise, peel and scoop out seeds and cube)
3 large onions cubed
1/2 cup canning salt
2 green pappers chopped
2 red peppers chopped

This morning I:

drained and rinsed everything.
then added:
12 whole cloves
2 TBSP mustard seed
6 cups sugar
1 quart cider vinegar
1 tsp. Tumeric
Cook until medium soft and kind of transparent.

Pack in hot sterilized jars. Yield 10 pints.

Lowfat Bacon Quiche

• 1 already pie crust

• 3 large egg(s)

• 1/4 cup(s) regular egg substitute

• 1 cup(s) fat free evaporated milk

• 2 Tbsp all purpose flour

• 1/4 tsp table salt

• 1/4 tsp black pepper

• 1/4 tsp ground nutmeg

• 1/2 cup(s) (shredded) low-fat hard cheese, Swiss, grated

• 4 oz cooked crisp turkey bacon, diced

Instructions:

Preheat oven to 350ºF. Coat a 9-inch pie plate with cooking spray.

Lay pie crust in pie plate, dough should cover bottom and sides of dish. Fold in any overhanging corners.

Whisk together eggs, egg substitute, milk, flour, salt, pepper and nutmeg.

Sprinkle cheese and bacon over pie crust. Pour in egg mixture and place quiche on a baking sheet. Bake until firm, about 30 to 35 minutes. Let cool at least 5 minutes before cutting into 8 wedges.

New England Pot Roast

Six generous servings:

1 bone – in piece of chuck roast, (or a brisket) 4- 5 pounds, trimmed of excess fat

Sea salt or kosher salt and freshly ground pepper

Vegetable oil, such as canola

4-5 cloves garlic, sliced

1 large carrot, chopped

1 onion, chopped

1 celery stalk, chopped

2 teaspoons dried thyme or 6 sprigs fresh

2 bay leaves

3 tablespoons flour

3 ½ cups water or half chicken stock, half water. Do not use beef stock.

2 tablespoons tomato paste (I now use imported Italian paste in tubes which have a long shelf life and are of excellent quality)

8 – 10 small pearl onions

5 carrots in 1 -2 inch pieces

1 pound red potatoes or larger white potatoes in chunks or the fingerling potatoes

1 pound large mushrooms, quartered

Over high heat, pour sufficient oil to cover the bottom of a large Dutch oven or other large heavy pot (we use a large French enameled iron pot), generously salt and pepper both sides of the roast and sear meat until well browned on both sides. Remove meat and pour off oil. Return pot to medium heat and add chopped carrot, celery, onion and the garlic. Cook stirring, adding a small amount of oil if necessary, until softened but not browned. Sprinkle flour over vegetables and stir for 2-3 minutes. Return meat, adding water, tomato paste and herbs.

Bring to a simmer on top of the stove, cover (use aluminum foil under cover if it does not fit tightly). Place into preheated 325 degree oven and cook for 2 hours. Check at 1 hour and turn meat if it is not covered by liquid; add additional water if liquid is too thick – it should be the consistency of thin gravy.

At 2 – 2 ¼ hours, add remaining vegetables; the time varies according to size. Cook for a total of 3 hours. If the vegetables are not quite cooked, cover and let sit – cooking will continue using retained heat. Check for seasoning, adding salt or pepper to taste.

Skim excess fat from the liquid, cut meat into serving size pieces, arrange on a heated platter and surround with vegetables. Moisten with some of the liquid, pass the remainder at the table and enjoy a true New England tradition.

I found this recipe and tried it last night. It is the best way I have found to desalinate the corned beef a little, and the meal comes out perfectly!

Ingredients
1 (3 pound) slab of corned beef, preferably home made (I had a store bought brisket)
2 tablespoons pickling spices, preferably home made (I used a tea ball)
8 medium carrots, peeled and cut into 1″ segments
2 onions halved
2 pounds of potatoes, peeled, cleaned and cut in half
1 small head of cabbage, outer leaves removed, cut in quarters
Do this:
Open the package the meat came in and dump out all the liquid. Rinse thoroughly. Trim off all the fat cap. The place in cold water and soak for half an hour.

Corned beef is essentially pickled in salt, and straight out of the pack it is way too salty. Before we can eat this cured meat, we need to cook it and desalinate it a bit. Place the beef in a large pot along with enough hot water to cover it by at least 1″ and put the lid on.

Turn the heat to medium and bring to a low simmer for 30 minutes. Do not let it boil. If you boil it, it will get tough and shrink. Beware that the meat is cold, so when it warms the water will slowly move from simmer to boil. Keep an eye on it and do not let it boil.

After 30 minutes, dump out the water and cover the meat with fresh hot water. This time add the pickling spices. (I used the tea ball to hold the spices)

Bring to a low simmer again, this time for 1 hour.

Again dump the water and pickling spices and replace it with fresh hot water. Bring to a low simmer and let it simmer for 1 hour. Add the carrots and onions. After 30 minutes add the potatoes. After 30 minutes add the cabbage. After 20 minutes the cabbage will be done and so should everything else. But remember to check.

Remove the meat and place it on a carving board. There are often two horizontal muscles separated by a thick layer of fat. Separate them by sliding a knife through the fat. Carve and/or scrape off the fat layer. Carve the meat by cutting across the grain about the thickness of a pencil. Any thinner and it will fall apart, any thicker and it will be chewy.

Lift out the cabbage, potatoes and carrots and onions and divide them into serving bowls. Place the meat in the bowl. Spoon some of the cooking liquid over them and serve. Happy Holiday!

A wonderful recipe:

Blueberry Muffins

2 eggs
2/3 cup sugar
1/2 cup cooking oil
2 cups flour
1 cup plain yogurt
1/2 tsp. Baking Soda
1 tsp. fresh grated lemon peel
1-1/2 tsp. Baking Powder
1 cup blueberries

Beat the eggs, oil, sugar and yogurt. Add the lemon peel and mix well.
Mix all the dry ingredients in separate bowl. Slowly add to yogurt mixture. With a wooden spoon gently fold in berries..
Bake at 375 degrees (Fahrenheit) for 25-30 minutes, or until done.

NOTE: If the blueberries are really big snip them in half. Makes about 1 dozen muffins.