Boeuf Bourguignon

I found this recipe on recipezaar.com. I have been wanting to make this for a while, and I got a really nice 6 Qt cast iron enameled pot for Mommy's Day, so I finally was able to make it! I served it over homemade egg noodles and it serves 6.

For the Stew

• 6 ounces bacon, solid chunk
• 1 tablespoon olive oil
• 3 lbs lean stewing beef, cut into 2-inch cubes
• 1 carrot, peeled and sliced
• 1 onion, peeled and sliced
• 1 teaspoon salt
• 1/4 teaspoon pepper, freshly ground
• 2 tablespoons flour
• 3 cups red wine (a full bodied wine like Bordeaux or Burgundy or Chianti)
• 2-3 cups beef stock
• 1 tablespoon tomato paste
• 2 garlic cloves, mashed (you may choose to add more)
• 1 sprig thyme (or 1/2 teaspoon dried thyme)
• 1 bay leaf, preferably fresh

For the braised onions

• 18-24 white pearl onions, peeled
• 1 1/2 tablespoons unsalted butter
• 1 1/2 tablespoons olive oil
• 1/2 cup beef stock
• salt & fresh ground pepper
• 1 bay leaf
• 1 sprig thyme
• 2 sprigs parsley

For the Sauteed Mushrooms

• 1 lb mushroom, quartered
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil

Steps

1. First prepare the bacon: cut off the rind and reserve.
2. Cut the bacon into lardons about 1/4" think and 1 1/2" long.
3. Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water.
4. Drain and dry the lardons and rind and reserve.
5. Preheat the oven to 450°F.
6. Put the tablespoon of olive oil in a large (9" - 10" wide, 3" deep) fireproof casserole and warm over moderate heat.
7. Saute the lardons for 2 to 3 minutes to brown lightly.
8. Remove to a side dish with a slotted spoon.
9. Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides.
10. Once browned, remove to the side plate with the bacon.
11. In the same oil/fat, saute the onion and the carrot until softened.
12. Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion.
13. Toss the contents of the casserole with the salt and pepper and sprinkle with the flour.
14. Set the uncovered casserole in the oven for four minutes.
15. Toss the contents of the casserole again and return to the hot oven for 4 more minutes.
16. Now, lower the heat to 325°F and remove the casserole from the oven.
17. Add the wine and enough stock so that the meat is barely covered.
18. Add the tomato paste, garlic and herbs and the bacon rind.
19. Bring to a simmer on the top of the stove.
20. Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours.
21. The meat is done when a fork pierces it easily.
22. While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.
23. For the onion, if using frozen, make sure they are defrosted and drained.
24. Heat the butter and oil in a large skillet and add the onions to the skillet.
25. Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
26. Pour in the stock, season to taste, add the herbs, and cover.
27. Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
28. Remove the herbs and set the onions aside.
29. For the mushrooms, heat the butter and oil over high heat in a large skillet.
30. As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.
31. As soon as they have browned lightly, remove from heat.
32. To Finish the Stew:.
33. When the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan.
34. Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve).
35. Distribute the mushrooms and onions over the meat.
36. Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface.
37. You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
38. If the sauce is too thick, add a few tablespoons of stock.
39. If the sauce is too thin, boil it down to reduce to the right consistency.
40. Taste for seasoning.
41. Pour the sauce over the meat and vegetables.
42. If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes.
43. Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley.
44. If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.
45. 20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with the sauce.

This was a time intensive dish, but well worth it! Thank you, Julia Child!

Bay and Lemon Brined Turkey

I got this recipe off of  the Food Network's website and the recipe is courtesy of Dave Lieberman. I made this for Thanksgiving a few years ago and it was a BIG hit! I honestly did not think I liked turkey up until this dish. It was always, in my opinion, dry--no matter who was the cook. I gave up trying to like this bird until this recipe came into my life. Thank you DAVE LIEBERMAN for introducing me to the wonderful world of brining poultry!

Ingredients: 

1 (12 to 15 pound) Turkey

For the Brine:

2 Gallons of water
1 Cup Sugar
1 Cup Kosher Salt
2 Lemons, sliced in 1/2
4 Bay Leaves
3 Cinnamon Sticks
Small handful of cloves

Instructions:

Combine all brine ingredients in a big stock pot large enough to hold the turkey. Make sure all the sugar and salt have been dissolved. Add the turkey and refrigerate at least 6 hrs (or overnight).

Preheat the oven to 350* F

Remove turkey from brine and transfer to a roasting pan with a rack. Stuff turkey with the lemon halves, bay leaves, and cinnamon sticks used in the brine. Cook the turkey for about 3 1/2 hours, basting every 40 minutes or so. If any part of the turkey gets too brown towards the end of cooking, shield with pieces of tin foil. When the turkey is done, juices should run clear from the breast and the legs should pull away from the bird easily. Remove from heat and let rest for 15-20 minutes before carving! Enjoy!!!

Garlic Rosemary Pork Tenderloin

My wonderful step mom gave me this recipe a few years back and I LOVE IT!

2 each 2-3 pounds of Pork Tenderloin, Trimmed
3/4 cup mild Olive Oil
1/4 cup Apple Cider Vinegar*
2 Tbsp fresh chopped Rosemary
1 Tbsp Kosher Salt
1 1/2 tsp fresh ground black pepper
3 cloves garlic, minced

* I have substituted with white wine vinegar and it turned out great!


Assemble Marinade. Place trimmed pork tenderloins in a gallon zip-lock bag. Pour marinade over the pork and seal. Place in refrigerator for 1-2 hrs.  About 30 minutes before you are ready to preheat the oven, take the pork out of the refrigerator to get to room temperature. Preheat the oven to about 400* F. (Grilling is another wonderful option) Place the probe of the meat thermometer in the thickest section of the meat. Cook the meat until the internal temperature reaches 160* F (Medium) or 170 *F (well done). Note: the meat will continue to increase in temperature a few degrees while it is resting so if you want the meat a true medium take out a couple degrees before 160*F. Let the meat rest for about 15 minutes before cutting. 



Sweet Chili Glaze

2 tsp Olive Oil
2 tsp chili powder
1/2 tsp toasted ground cumin
1/4 Cup of frozen pineapple juice concentrate, thawed*

In a small plan heat oil, chili powder and cumin over medium heat. When the mixture starts to sizzle and spices become fragrant, add the juice concentrate. Reduce heat and simmer until the mixture reduces to about 2 tablespoons. Allow to cool slightly and pour over the tenderloin!!! :)


* I have substituted orange juice concentrate and it is delicious!

Pan Fried Chicken

So here's my attempt at pan frying chicken.... It was so tasty and amazing! I am so glad I went to that free cooking class at Williams-Sonoma because it taught me how to keep the silly breading ON the bird for once!!!

I first brined the chicken for 30 minutes, dredged in seasoned flour, egg mixture, and seasoned flour again and pan fried these amazing pieces of chicken! It turned out so tasty I will definitely do more of this type of cooking!!!!

Tips: have your meat at room temperature and pat DRY before you start dredging! Have the oil at the appropriate temperature and don't overcrowd the pan!