Easy Boeuf Bourguignon (Beef Burgundy)

Easy Boeuf Bourguignon (Beef Burgundy)

Beef Burgundy on Polenta

Warm weather’s on its way and with that, the end of slowly simmered or roasted dishes at our home. In anticipation of warmer days, I decided to make one of my favorite cold weather dishes: Boeuf Bourguignon or just beef cooked in Burgundy wine (I actually like a heavier wine for this dish, don’t judge).

If you haven’t invested in a heavy duty cast iron Dutch oven, just do it. You’ll use it all the time. If you want to, you could make the recipe through step 4 and throw everything in a slow cooker to cook for 8 hours. Up to you….I just love the long, slow simmered cook and the periodic stirring of the pot.

For you purists, this isn’t a very traditional recipe, just go along, it’s tasty. I served this dish over my Easy Creamy Polenta.

Ingredients:

  • 9 Tbsp. vegetable oil
  • 6 Tbsp. all-purpose flour, for dredging
  • 1 tsp. each salt and pepper
  • 3 pounds beef chuck, cubed into large bite size pieces (you can find this already done in your grocery store)
  • 4 slices slab bacon, diced
  • 1 large Spanish onion, medium diced
  • 2 carrots, medium diced
  • 3 celery ribs, medium diced
  • 1 pound Cremini mushrooms, chopped
  • 2 Tbsp. tomato paste
  • 3 cups Cabernet Sauvignon or other dry full-bodied red wine
  • 32 ounces beef broth
  • 2 bay leaves
  • 1 Tbsp. fresh thyme

Directions:

  1. Warm 3 tablespoons of the oil in a large Dutch oven over high heat.
  2. Add the salt and pepper to the flour then sprinkle over the beef. Toss to coat then shake beef pieces to remove excess flour.
  3. Sear half the beef in the hot oil until browned, about 4 minutes total and then remove to a platter. Repeat with the second half of the beef and 3 more tablespoons of oil and transfer to the first batch of beef on the platter and set aside.
  4. Lower the heat to medium-high, add the bacon and cook stirring occasionally until a little browned, 4 minutes. Add the onions, the carrots and the celery to the bacon and cook for 5 minutes, stirring occasionally. Add the mushrooms and continue cooking for another 3 minutes. Add the tomato paste and cook for a minute. Add the wine and broth and scrape all the brown bits that have formed on the bottom of the Dutch oven. Add the beef back to the pot with the bay leaves and the thyme.
  5. Lower the heat to medium-low, cover tightly and cook for 2 hours, stirring occasionally. Lower the heat to low and cook for another 2 hours, covered.
  6. At this point, you can serve the beef or cool the pot completely and refrigerate overnight. To reheat the next day, an hour prior to serving, take the pot out of the fridge and preheat oven to 275 degrees. Warm the beef in the oven for about an hour, basting the meat with the sauce every 15 minutes.

Makes 6 hearty servings.

Easy Beef Burgundy (Boeuf Bourguignon)
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Ingredients
  1. • 9 Tbsp. vegetable oil
  2. • 6 Tbsp. all-purpose flour, for dredging
  3. • 1 tsp. each salt and pepper
  4. • 3 pounds beef chuck, cubed into large bite size pieces (you can find this already done in your grocery store)
  5. • 4 slices slab bacon, diced
  6. • 1 large Spanish onion, medium diced
  7. • 2 carrots, medium diced
  8. • 3 celery ribs, medium diced
  9. • 1 pound Cremini mushrooms, chopped
  10. • 2 Tbsp. tomato paste
  11. • 3 cups Cabernet Sauvignon or other dry full-bodied red wine
  12. • 32 ounces beef broth
  13. • 2 bay leaves
  14. • 1 Tbsp. fresh thyme
Instructions
  1. 1. Warm 3 tablespoons of the oil in a large Dutch oven over high heat.
  2. 2. Add the salt and pepper to the flour then sprinkle over the beef. Toss to coat then shake beef pieces to remove excess flour.
  3. 3. Sear half the beef in the hot oil until browned, about 4 minutes total and then remove to a platter. Repeat with the second half of the beef and 3 more tablespoons of oil and transfer to the first batch of beef on the platter and set aside.
  4. 4. Lower the heat to medium-high, add the bacon and cook stirring occasionally until a little browned, 4 minutes. Add the onions, the carrots and the celery to the bacon and cook for 5 minutes, stirring occasionally. Add the mushrooms and continue cooking for another 3 minutes. Add the tomato paste and cook for a minute. Add the wine and broth and scrape all the brown bits that have formed on the bottom of the Dutch oven. Add the beef back to the pot with the bay leaves and the thyme.
  5. 5. Lower the heat to medium-low, cover tightly and cook for 2 hours, stirring occasionally. Lower the heat to low and cook for another 2 hours, covered.
  6. 6. At this point, you can serve the beef or cool the pot completely and refrigerate overnight. To reheat the next day, an hour prior to serving, take the pot out of the fridge and preheat oven to 275 degrees. Warm the beef in the oven for about an hour, basting the meat with the sauce every 15 minutes.
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Hash Browns Vegetable Frittata

Hash Browns Vegetable Frittata

frittata-cutOn Christmas morning, my mom went all fancy on us and served this delicious frittata. A frittata is an Italian egg-based dish alike an omelet or a quiche without a crust. It was a perfect, comforting dish on a snowy Quebec morning.

I like that it’s vegetable-packed and unlike a quiche, it doesn’t require a pesky crust that needs to be painstakingly rolled out. Mom used bacon (6 slices chopped) and breakfast sausage (6 links chopped) in her version, but meatless is great too!

Feel free to play around with the veggies you use. Asparagus, artichoke hearts and roasted butternut squash would be great and replacing the spinach with kale or arugula would also work. It’s a great way to empty out the fridge!

This frittata was served hot at mom’s house but could easily be served at room temperature if featured at a brunch or breakfast buffet.

Note that if grating your own potatoes, the starchier the potatoes, the crisper the “crust”. Baking potatoes would be the starchiest, followed by Yukon Golds and boiling potatoes as the least starchy. All three would work.

Ingredients:

  • 15-ounce package of hash browns or 4 cups freshly-grated potatoes, dried very well
  • 2 Tbsp. vegetable oil
  • 2 Tbsp. butter
  • 2 red bell peppers, diced
  • 1 large onion, diced
  • 8 ounces cremini mushrooms, sliced (could use white button mushrooms)
  • 2 cups baby spinach
  • 1 ½ cups grated sharp Cheddar cheese
  • ½ cup grated Mozzarella cheese
  • 1/3 cup heavy cream
  • ½ tsp. each salt and pepper
  • 1 Tbsp. fresh tarragon
  • 10 large eggs, beaten well

Directions:

  1. Preheat oven to 425 degrees.
  2. Butter or coat with cooking spray a 10-inch oven-proof skillet. Spread the hash browns on the bottom and walls of the skillet, creating a “crust”. Bake for 25 minutes or until the edges of the hash browns have…browned! Set aside to cool slightly.
  3. In a large skillet over medium-high heat, add the oil, the butter, the peppers, onion and mushrooms. Cook for 5 minutes, stirring frequently, until the vegetables have softened. Add the spinach and cook for 2 more minutes. Drain excess oil/moisture.
  4. Place the cooked vegetables over the baked crust.
  5. In a large bowl, add the cream, the salt, the pepper and the tarragon to the beaten eggs – whisk for a minute then pour over the vegetables, in the skillet.
  6. Top the eggs with both cheeses.
  7. Place the skillet on a baking sheet (to help with any drips) and bake for 40 minutes, or until the frittata is set in the center.
  8. Cool for 5 minutes and serve, or, cool completely, wrap in aluminum foil and store in the refrigerator for a day. If serving the next day, allow the frittata to come to room temperature and reheat in a 250 degree oven until warmed through, about 10 minutes.

Serves 8 generously.

Wild Mushroom Soup

Wild Mushroom Soup

Wild Mushroom SoupWhat could be more comforting than a hearty, warm soup on a cold winter day? Nothing, that’s what!

This soup could easily be vegetarian by replacing the chicken broth with vegetable broth.

  • 3 cups chicken broth
  • 1 ounce Porcini mushrooms
  • 1/2 stick butter
  • 2 celery stalks, minced
  • 1/2 cup onion, minced
  • 2 garlic cloves, minced
  • 8 ounces Shitake mushrooms, sliced
  • 2 Tbs. flour
  • 1/2 tsp. oregano
  • 1/8 tsp. red pepper
  • 1 cup half and half
  • 1 Tbs. Madeira wine
  • Salt and pepper to taste
  1. Bring stock to a simmer.  Add porcini.  Remove from heat.  Cover and let stand for 30 minutes.  Stain, reserve soaking liquid and chop the Porcini. 
  2. Melt butter in a heavy saucepan over medium heat. Add celery, onion and garlic and sauté 8 minutes. 
  3. Add mushrooms and sauté and additional 3 minutes.  Add flour, oregano, and pepper and sauté 3 minutes. 
  4. Whisk in Porcini stock, half and half and Madeira wine.  Bring to a slow simmer, then educe heat and simmer 10 minutes. Season with salt and pepper to taste.

4 Servings

Braised Beef Short Ribs

Braised Beef Short Ribs

Short Ribs

Short Ribs After 4-Hour Braise

It’s winter and on cold days like these, I crave slow braises and roasts. Today, I saw nice looking short ribs at the store so opted for this flavorful, slow and low braised dish for supper.

Serve these beauties with mashed potatoes and a couple vegetables and please your guests like there’s no tomorrow.

Ingredients:

  • ¼ cup vegetable oil
  • 1 tsp. each salt and pepper
  • 6 large short ribs, trimmed of excess fat
  • 6 Tbsp. flour, for dredging
  • 10 large cipollini onions, peeled and trimmed
  • 1 pound Cremini mushrooms, sliced
  • 2 Tbsp. tomato paste
  • 2 bay leaves
  • 1 Tbsp. fresh thyme
  • 4 cups Cabernet Sauvignon
  • 48 ounces beef broth
  • Zest of one lime (optional)
Onions and Mushrooms

Onions and Mushrooms

Directions:

  1. Preheat oven to 325 degrees.
  2. Warm the oil in an extra-large Dutch oven over high heat.
  3. Rub the salt and pepper all over the short ribs then dust with flour.
  4. Sear the ribs in the hot oil until browned, about 3 minutes on each side. You’ll likely need to sear the beef in two batches unless you have a giant Dutch oven. Transfer the ribs to a plate.
  5. Lower the heat to medium-high and add the onions, cook for 5 minutes until slightly-charred, stirring occasionally. Add the mushrooms and continue cooking for another 5 minutes. Add the tomato paste and cook for a minute. Add the wine and broth and scrape all the brown bits that have formed on the bottom of the pot. Add the beef, bay leaves and thyme. Cover tightly and place in the oven to braise for 4-6 hours.
  6. At this point, you can serve the short ribs or the pot can be cooled completely and refrigerate overnight. To reheat, an hour prior to serving, preheat oven to 350 degrees. Scrape off the fat that’s formed on the surface of the short ribs and discard. Warm the ribs in the oven for about an hour, basting the meat with the sauce every 15 minutes.
  7. Finely grate some lime zest, on the final dish before serving, if using.

Makes 10 servings.

Cheers,

Veronique

Chicken in Tarragon and Riesling Sauce

Chicken in Tarragon and Riesling Sauce

Chicken in Tarragon and Riesling SauceLast night, I made this dish using a combination of chicken and rabbit and received rave reviews on my pictures on social media…except for a couple people upset at the use of rabbit in the dish. I get it, it’s easy to associate rabbit with Bugs Bunny and get sensitive about it.

Me, I don’t see much of a difference between a cute rabbit and a cute chicken, so I used both in the recipe. It’s easy to use one or the other or both, it’s up to you and also how easy it is to source rabbit where you are.

Veggies and Bacon

Veggies and Bacon

This is such a delicious, easy-to-make recipe that you can make in the morning and reheat when your guests arrive. It’s also great for leftovers.

Ingredients:

  • 6 bacon strips, diced
  • 1 medium Spanish onion, sliced
  • 1 8-ounce package fresh sliced Cremini mushrooms
  • 8 boneless, skinless chicken thighs
  • 1/3 cup Dijon mustard
  • 1 Tbsp. vegetable oil
  • 2 tsp. tarragon
  • 2 bay leaves
  • ½ tsp. each salt and pepper
  • 1-750 ml bottle dry Riesling (or other dry white wine)
  • 1 tsp. flour
  • 1 tsp. softened butter
  • ½ cup heavy cream
Chicken Simmering

Chicken Simmering

Directions:

  1. In a large Dutch oven, cook bacon over medium heat until browned and crispy, about 5 minutes. Add the onions, coat in the bacon fat and cook until tender, another 4 minutes. Add the mushrooms and cook for 3 minutes. Transfer the cooked vegetables and bacon to a plate keeping some of the bacon fat in the pot.
  2. Place chicken in a bowl and coat with mustard. Add the oil to the Dutch oven and raise the heat to high. Brown chicken on all sides for about 5 minutes. Add tarragon, bay leaves, salt and pepper and cook for an additional minute. Add the wine and scrape any browns bits from the bottom of the pot, this is where all the awesome flavors come from.
  3. Return the vegetable and bacon to the pot and stir gently to combine. Reduce the heat to low, cover and cook for 45 minutes, stirring gently, occasionally.
  4. Raise the heat to high and bring to a simmer. In a small dish, combine the flour and butter to create a paste and add to the bubbling cooking liquid. Stir gently to ensure the butter paste is fully incorporated and sauce is slightly thickened. Lower the heat to low and cook for 5 minutes. Add the cream to the sauce and simmer for 2 minutes.
  5. At this point, the dish can be served over fluffy white rice or cooled and kept in the fridge for up to a day. To reheat, place the chicken and sauce in a Dutch oven, add ½ cup chicken stock and reheat for 30 minutes in the oven at 300 degrees.

4 Servings.

Fergalicious Holidays by Food & Wine Chickie

Fergalicious Holidays by Food & Wine Chickie

Ferguson CrestFerguson Crest is the pet project of Fergie Duhamel, singer of the Black Eyed Peas, and her father, grower Pat Ferguson. Ferguson Crest vineyard is located in Solvang, in Santa Ynez Valley, Santa Barbara County, California. Winemaker Joey Tensley turns the fruit grown by Pat Ferguson into wine, and Fergie and sister Dana join in at harvest every year.

Fergalicious is Ferguson Crest’s signature blend of Cabernet Sauvignon, Merlot, Syrah and Grenache. I was asked to taste the 2012 vintage, Fergie’s favorite, then pairing it with a recipe of my creation. Here’s the recipe I paired with the delicious wine.

Bacon, Mushroom Pasta with Light Tomato Sauce

Ingredients:

  • ½ cup extra virgin olive oil
  • 1 tsp. each red pepper flakes, salt and black pepper
  • 1 cup sliced Cremini mushrooms
  • 2 cups cherry tomatoes
  • 10 fresh basil leaves, roughly chopped
  • ½ pound dry penne pasta, cooked one minute less than recommended on the packaging
  • 1 cup cubed, fresh Mozzarella
  • 4 slices of bacon, cooked then roughly chopped
  • ¼ cup freshly-grated Parmesan cheese

Directions:

  1. Warm the oil in a deep, large skillet over medium heat for 30 seconds. Add the spices to the oil and cook for 15 seconds.
  2. Raise the heat to medium-high and add the Cremini and cook for 3-4 until softened.
  3. Add the tomatoes to a food processor and pulse for 10 seconds until a chunky salsa is created (alternatively, chop the tomatoes to that consistency). Pour the tomato mixture into the hot oil and cook over medium heat for 3-4 minutes, stirring occasionally.
  4. Add the cooked pasta and the basil to the sauce and gently stir to coat. Continue cooking for 1-2 minutes.
  5. Add the Mozzarella to the pasta and stir to combine.  Cook an additional minute.
  6. Add the cooked bacon, stir and serve with a dusting of Parmesan cheese.

Makes 2 servings.

2012 Ferguson Crest Fergalicious

Dark ruby in the glass, this red blend offers ripe blackberry aromas with a bit of pumpkin pie spices. The medium-bodied wine has flavors of jammy blueberry with traces of cherry cola and notes of black pepper on the short finish.

Pairings: Pasta with meaty sauce, duck, roasted mushrooms, burgers

Style: Red Wine

Grape Type(s): 56% Syrah, 25% Merlot, 13% Grenache, 6% Cabernet Sauvignon

Region: Santa Barbara County, CA, USA

Price: $40

Cheers,

Veronique

Meatless Bolognese Sauce

Meatless Bolognese Sauce

Portobello

Portobello

I’m not 100% sure my grandma would approve of me using her meat sauce recipe to create a meatless version, but it’s deeply-flavored and satisfying with pasta, gnocchi and in a lasagna. Perfect for #MeatlessMonday.

Ingredients:

  • ¼ cup oil
  • 1 large onion, chopped
  • 5 celery ribs, diced
  • 1 garlic clove, minced
  • 8 large Portobello mushrooms, small diced
  • 1 ounce dried porcini, ground to a powder
  • ½ Tbsp. red pepper flakes
  • 1/8 tsp. ground cayenne pepper
  • ½ Tbsp. chili powder
  • 1 bay leaf
  • salt & pepper
  • ¼ tsp. cloves
  • 1 tbs. sugar
  • 1-20 ounce can tomato juice
  • 1 small can of tomato paste
  • 1-28 ounce can Italian-style tomatoes, chopped
Grinding Porcini

Grinding Porcini

Directions:

  1. Sauté onion and celery in oil for 5 minutes in a large saucepan over medium-high heat. 
  2. Add garlic and sauté another minute. 
  3. Add the Portobello and sauté for 5 minutes. Add the porcini powder, the spices and sugar and cook 1 minute. 
  4. Add tomato juice, paste, and Italian-style tomatoes. Season with salt and pepper to taste. Simmer the sauce over medium-low heat, stirring occasionally, for 30 minutes. Re-season with salt and pepper if needed.

Makes 8 servings.

Beef Short Rib Leftover Ideas

Beef Short Rib Leftover Ideas

Short ribs are at the top of my list of winter comfort foods. The lowly-simmered, decadent beef with its rich sauce and deep flavors warm the body and the soul.

When I take the time to make Make Ahead Short Ribs, I often double the recipe so I have leftovers. While it’s easy and delicious to simply reheat the short ribs and have them with mashed potatoes, here are two of my favorite ways to use leftover short ribs.

Short Rib Soup

Short Rib Soup

Short Rib, Mushroom and Barley Soup

Ingredients:

  • 3 Tbsp. vegetable oil
  • 1 pound beef bones (ideally with marrow)
  • 1 medium Spanish onion, chopped into small dice
  • 2 carrots, chopped into small dice
  • 3 celery ribs, chopped into small dice
  • 1 pound button mushrooms, sliced
  • 1 tsp. dried thyme
  • 1/2 tsp. each salt and pepper
  • 2 32-ounce cartons of beef broth
  • 1/4 cup dry Marsala wine or white wine (optional)
  • 3/4 cup barley, rinsed in cold water
  • 2 cups shredded leftover beef short ribs
  • 4-inch long piece of Parmesan rind

Directions:

  1. Pour the oil in a large, heavy pot over high heat, and heat up for 30 seconds.  Add the bones and cook for 2 minutes, or until browned.
  2. Add the onion, carrot and celery to the bones in the pot, reduce heat to medium heat and cook the vegetables for 4 minutes.  Add the mushrooms and cook an additional 3 minutes.
  3. Add the spices, the broth and the wine, if using.  Bring the heat to low and simmer partially covered for 20 minutes.
  4. Add the barley, short rib meat and the Parmesan rind, if using, to the pot and simmer partially covered for another 30 minutes over low heat.
  5. Remove and discard the bones and serve.

Makes 6 servings.

Short Rib Panini

Short Rib Panini

Short Rib Panini

Ingredients:

  • 2 Portuguese rolls, or other favorite bread
  • 2 tsp. vegetable oil
  • 1 cup shredded leftover short rib
  • 4 slices Gouda cheese, or other melting cheese like Fontina
  • 2 tsp. Balsamic vinegar
  • 1/2 cup mâche or arugula

Directions:

  1. Warm a Panini press or heavy skillet over medium heat.
  2. Cut the rolls horizontally and brush them with the oil.
  3. Add 1/2 cup of short rib to each roll then top with 2 slices of cheese each. Drizzle the balsamic vinegar over the meat and cheese.
  4. Place the sandwiches on the Panini press, close and cook until golden brown, about 2 minutes. If using a skillet, simply weight the sandwich down with a second skillet and flip the sandwich after 1 minute or until the first side is golden brown.
  5. Divide the mâche or arugula between the two sandwiches, cut on an angle and serve.

Makes 2 Panini.

If you have clever short rib leftover ideas, please share them!

Veronique

Spinach Stuffed Portobello Mushrooms

Spinach Stuffed Portobello Mushrooms

Stuffed PortobelloI’m on a low carb diet and to try to mix things up a bit for lunch, I decided to forgo my usual spinach salad for spinach stuffed Portobello mushrooms.

I can grill the mushrooms on a Sunday, stuff them and store them in sealed containers to have anytime during the week. The addition of cheese creates a mock-indulgent treat that satisfies my cheesy cravings. These are also vegetarian-friendly, not that I’m one!

Ingredients:

  • ¼ cup, plus 2 Tbsp. olive oil
  • 4 Tbsp. Balsamic vinegar
  • 4 large Portobello mushrooms, stems and gills removed
  • 2 garlic cloves, finely minced
  • 2 9-ounce bags of double washed baby spinach
  • ½ tsp. each salt and red pepper flakes
  • ½ cup sharp Cheddar cheese, shredded

Directions:

  1. Heat a grill to medium-high heat (could also do this in a 400 degree oven for 20 minutes).
  2. Whisk together the ¼ cup of oil and the vinegar to create a marinade.
  3. Slather the marinade on the mushrooms caps and gills side. Place the mushrooms on the hot grill, close the lid and cook for 4-5 minutes on each side. Remove from grill and set aside. Leave the grill on.
  4. In a large sauté pan over medium-high heat, warm the remaining 2 tablespoons of oil for 2 minutes. Add the garlic and cook, stirring frequently, for 1 minute. Add the spinach (it’ll seem like a lot at first) and the salt and pepper flakes and cook, stirring frequently, for about 3 minutes or until fully wilted.
  5. Divide the cooked spinach mixture between the four mushroom caps and top with cheese. Carefully return the mushrooms to the grill, close the lid and cook for another 2-3 minutes or until the cheese has melted.
  6. At this point, you can eat the mushrooms or allow them to cool and store in the refrigerator in airtight containers until ready to reheat in the microwave for 3 minutes.

Serves 4.

Ingredient Spotlight – King Trumpet Mushrooms

Ingredient Spotlight – King Trumpet Mushrooms

King MushroomsAs I detailed in a recent post, I had the pleasure of visiting Mitsuwa Marketplace with Danny, of Eat with Dan, where I did some food shopping. One of the things I purchased was King Trumpet Mushrooms, a favorite of mine.

King Trumpet Mushrooms, also known as Pleurotus Eryngii, have thick, meaty pearl white stems and small sand-colored caps. Although these mushrooms are widely available at most Asian markets, they are indigenous of the Mediterranean regions of Europe, the Middle East and North Africa.

In their raw state, King Trumpet Mushrooms have little to no aroma or flavor. Once cooked, they develop a woodsy, earthy flavor and a meaty texture.

King Mushroom SaladThese mushrooms have a long shelf life if they’re not washed until just ready to use and if stored in a brown paper bag in the refrigerator.

My favorite way to eat these handsome mushrooms is to slice them long ways, drizzle them with a little soy/sesame seed oil/vegetable oil concoction then grill them as one would grill meat. On this occasion, I served them on a salad, but they can be prepared and presented in so many ways including in soups, stir-fries and tempura.

Have you had these beauties and if so, what’s your favorite way to enjoy them?