Recipes

Beef Bourguignon – Beef Stew in Red Wine with Onions and Mushrooms
Beef Bourguignon is a classic French dish of inexpensive beef simmered with vegetables in a wine-based broth.

INGREDIENTS

4  pounds boneless beef chuck cut into 1 ½ – to 2-inch cubes
Vegetable oil for browning the meat
2 cups sliced onions
¾ cup sliced carrots
1   bottle of medium-body, fruity, young red wine (divided use)
4 or 5 large unpeeled garlic cloves, smashed
2 ½ to 3 cups canned beef broth
2 ½ to 3 cups canned drained Italian plum tomatoes
2   bay leaves
1   tsp dried thyme
Salt and freshly ground pepper to taste
24 small frozen pearl onions, defrosted
3   cups quartered fresh mushrooms (such as cremini)
5   ablespoons softened butter (divided use)
3   tablespoons flour

Dry the meat thoroughly with paper towels – damp meat won’t brown well. Film a frying pan with 1/16 inch of oil and set over moderately high heat. When very hot but not smoking, brown as many pieces of meat as will fit in one layer without crowding. Turn frequently to brown on all sides – 3 to 5 minutes; this is a very important flavor step, so don’t take shortcuts. Transfer the pieces as they are done to a 3-quart, heavy-bottom, flameproof casserole or Dutch oven.

Preheat oven to 325 F.

Skim all but a spoonful of fat out of the frying pan. (If burned, discard all the fat and add fresh oil.) Add the sliced vegetables, stirring and tossing for 3 to 4 minutes to brown lightly before scraping them out over the beef. Pour a cup of the wine into the frying pan, swishing and scraping up any browned bits and coagulated juices. Pour the liquid into the casserole. Add the garlic, the remaining wine, and beef broth to the casserole to cover. Fold in the tomatoes, bay leaf, thyme and salt to taste. You should have enough liquid almost to cover the beef; add more beef broth if needed.

Bring the mixture to a simmer on top of the stove. Cover and transfer to the preheated oven and cook for about 3 hours, turning and basting the meat several times, until just fork-tender. Check the dish after 15 minutes to make sure it is not boiling; reduce oven temperature if it is bubbling too vigorously; it should maintain a simmer.

While the dish simmers, prepare the pearl onions and mushrooms. Heat 1 tablespoon butter in a heavy saucepan or skillet over moderately high heat until the foam subsides, then sauté onions, stirring occasionally, until browned in patches. Season with salt and pepper. Add water to come halfway up the sides, then simmer, partially covered, until onions are tender, about 15 minutes. Boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, 5 to 10 minutes. Set aside.

Heat the 1 tablespoon butter in a large, nonstick skillet over moderately high heat until foam subsides. Add mushrooms and sauté, stirring, until brown and any liquid that the mushrooms give off is evaporated, about 8 minutes. Season with salt and pepper.

When beef is tender, pour the contents of the casserole into a colander set over a saucepan to collect all the liquid. Wash out the casserole and return the pieces of beef to it. Press the juices from the solids in the colander into the saucepan. Degrease the cooking liquid and taste very carefully for seasoning. You should have about 3 cups of liquid. Boil it down rapidly if its flavor needs concentrating. Remove from heat.

Using clean hands, blend flour and remaining 3 tablespoons of the butter into a paste with your fingers. Whisk the butter-flour paste into the degreased sauce. When thoroughly incorporated, bring the sauce to a boil to thicken. If not thick enough, repeat the process using ½ tablespoon each of flour and butter.

Add the sauce, prepared onions and sautéed mushrooms to the beef in the casserole and simmer for 2 minutes to blend the flavors. This dish is best if made a day or two ahead of serving, as its flavors meld and develop overnight. Cool, uncovered, before chilling, covered. If making ahead, it’s easier to remove fat from the surface after chilling. If you can’t make it a day or two before serving, at least time the preparation so that it sits at room temperature for 1 hour before serving. The dish may be reheated, covered, in a 350 F oven. For faster reheating, remove stew from the refrigerator an hour before putting in the oven.

Makes 8 servings.

SOURCE: Julia Child, The Way to Cook

The right stew meat

Chuck roast is the best choice of stew meat for this dish because it can hold up to long, slow cooking and has enough marbling to baste itself as it cooks. Don’t be alarmed by the layers of fat within each cube of chuck; the fat melts out, leaving behind flavorful, fork-tender meat. After the dish is cooked, you will have an opportunity to remove the grease; it’s easiest to do this after chilling the dish overnight in the refrigerator.

Leaner cuts of stew meat will not be as tender or flavorful, so resign yourself to degreasing after you cook the dish, rather than avoiding the fat on the front end.

And consider this pearl of wisdom from Julia Child’s The Way to Cook (Alfred A. Knopf, 1989): “Cuts like the rib and rump will fall apart, and something like the eye of round will shred.” That’s not a pretty prospect, so stick with the chuck.

Flavor tip: Cook a day in advance

The secret to the best stew is making it a day (or even two days) ahead. A day in the fridge gives the flavors a chance to meld and develop. Working ahead has other advantages too: You won’t be nervously monitoring your stew in front of your guests, and you can degrease the stew easily when the chilled fat solidifies on the surface.

Julia Child’s Pan Fried Thin Burger
INGREDIENTS
1 tb Minced shallots
1 ts Butter or mild olive oil
1 1/4 lb Fresh ground beef
(preferably 15 to 20 percent
Fat), up to 1
Salt
Freshly ground pepper

CONDIMENTS
1 Red onion; sliced very thin
1 Tomato; sliced thin
Iceberg lettuce leaves
1 sm Whole pickles
1 Thin cheddar or Swiss cheese
Bacon strips; cooked crisp
Butter; at room temperature
Ketchup
Mayonnaise
Dijon mustard

INSTRUCTIONS
In a small saute pan, over high heat, saute the shallots in the butter until soft, about 5 minutes. Divide the meat into 4 portions. One at a time, flatten each by chopping and spreading the meat with light strokes of your chefs knife. Season each with salt, pepper and 1/2 teaspoon of the shallots. Blend into the meat, chopping and turning it as you shape the portions into 4 1/2 to 5-inch round patties, 1/4-inch thick. Toast the hamburger buns and distribute them to your guests. Suggest that they dress the bottom halves of their rolls as they wish while you cook the burgers. Lightly dust the surface of a large, hot saute pan, with salt. When the pan is very hot, but not smoking, lay a patty in the pan. Rapidly add a second burger. Brown the meat, about 20 seconds. Turn patties to other side. Cook until done, about 1 minute. Remove cooked burgers to a warm platter. Repeat process with 2 remaining burgers. Place finished burgers onto guests buns as quickly as possible so they can add their finishing touches.

Chopped Wedge Salad for 4
1 head iceberg lettuce
2 medium tomatoes chopped
4 slices cooked bacon chopped
3/4 C chopped red onion
Blue cheese dressing (your favorite)

Peel off outer leaves of lettuce. Cut out core. Chop whole head into bite-sized pieces and put into large salad bowl. Add tomatoes, bacon, onion and toss. Add dressing to taste and toss. Serve immediately.

Scallops with Mango Salsa
Ingredients:
16 Bay scallops
¼ cup organic extra virgin olive oil
2 Tbsp. soy sauce
2 Tbsp. ZD Chardonnay (no substitutions)
1 clove garlic, finely minced
2 Tbsp. fresh rosemary
2-3 endive
Mango Salsa (recipe below)
Extra olive oil for cooking
Butter
Marinate scallops for 2 hours or longer in the olive oil, soy sauce, ZD Chardonnay, garlic and rosemary. Sauté in olive oil with a touch of butter for about 2 minutes or until scallops are lightly browned. Be careful not to overcook. Place scallops on endive leaves with a dab of mango salsa.

Mango Salsa
Ingredients:
1 mango, diced
¼ cup fresh pineapple, chopped (include juice)
½ jalapeño pepper, cored, seeded and diced
2 Tbsp. plus 2 tsp. chopped cilantro
¼ cup fresh lime juice with pulp
¼ cup fresh orange juice
2 Tbsp. dark rum
Combine all ingredients and let stand one hour. Enjoy with ZD  Chardonnay.

mango salsa

Filo tarts with caramelized onions and goat’s cheese
4¼oz butter
6 onions, finely sliced
6 sheets filo pastry
3oz soft goat’s cheese, sliced
few sprigs flat-leaf parsley

You will need a 24-hole mini muffin tin

1. Preheat the oven to 350. Melt 2oz butter on a low heat, add the onions and fry for about 25 minutes on a low heat until caramelized and slightly browned.

2. Melt the remaining butter, take out the filo pastry and place one sheet on a chopping board. The rest should be kept covered with clingfilm until needed. Brush the filo with butter, then cut it into squares, approximately 2½in, using a knife. Press two squares of pastry into each muffin tin hole, filling all 24 cases.

3. Bake in the oven for 4 to 5 minutes, but be careful as it burns easily. Cool the filo cases, then add a teaspoon of caramelized onions and a small blob of goat’s cheese. Garnish with flat-leaf parsley.

mango salsa

Grilled Mango
Cut mangos in half and discard pit
Score flesh in a cross-hatch pattern
Brush lightly with oil and sprinkle granulated sugar into cuts

Grill cut side down for approx. 2 minutes

Serve with a side of sour cream mixed with chile to taste,
a couple of slices of prosciutto and a squeeze of fresh lime
Enjoy!

Photo: winosandfoodies

mango salsa

Mini Beef Wellingtons
Ingredients
7 ounces frozen puff pastry, preferably all butter, thawed
1/3 cup Boursin cheese (about 2 1/2 ounces), at room temperature
1/2 pound trimmed beef tenderloin, cut into 1/2 -inch cubes
Salt and freshly ground pepper
1 large egg, lightly beaten

Preheat the oven to 400°. On a lightly floured sheet of parchment paper, roll out the puff pastry to a 7 1/2 -by-15-inch rectangle, about 1/8 inch thick. Cut the pastry into 1 1/2 -inch squares.
Spoon a scant 1/4 teaspoon of the Boursin in the center of each pastry square. Season the beef with salt and pepper and set a cube on each pastry square. Fold the pastry over the beef, neatly tucking in the corners. Arrange the pastries seam side down on a large baking sheet lined with parchment paper. The recipe can be prepared to this point and frozen for up to 1 week.
Lightly brush each pastry with the beaten egg. Bake for 10 to 12 minutes, or until puffed and golden brown. Let cool slightly, then transfer to a platter and serve.

mango salsa

Indigo Grill’s Indian Corn Pudding
1 package Jiffy corn-bread mix
1/4 cup plus 11/2 tablespoons milk
1/4 cup butter, melted
1 tablespoon Tabasco sauce
1 cup creamed corn
1 cup grated cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 white onion, thinly sliced

Preheat oven to 400 degrees. Butter 12 muffin tins or line them with paper liners. Option: Use an 8″ X 8″ square pan.

In a large bowl, combine corn-bread mix, milk, melted butter, Tabasco and creamed corn. Mix well. Fill muffin tins half full with this mixture.

In another bowl, thoroughly combine cheese, sour cream, mayonnaise and white onion. Top each muffin with cheese mixture to fill tin. Bake for 30 minutes. Serve hot.

Makes about 12 servings
From Chef Deborah Scott of Indigo Grill

mango salsa

Easy Peach Cobble
1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)

Slow-Braised Short Ribs With Garlic-Cabernet Reduction

8 beef short ribs, about 8 ounces each
1 tablespoon corn or vegetable oil
1 cup flour
Salt and pepper to taste
1 1⁄2 cups yellow onion, diced into 1⁄2”-inch pieces
1 1⁄2 cups carrots, diced into 1⁄2”-inch pieces
24 garlic cloves, crushed
4 cups cabernet (or other red wine)
8 cups veal and/or beef stock
4 small bay leaves
Lemon juice to taste
Salt and pepper to taste
1 tablespoon butter (optional)

DIRECTIONS

Preheat oven to 325°.

Season beef ribs well on both sides with salt and pepper. Season flour with salt and pepper. Dredge ribs on all sides in seasoned flour, making sure to shake off excess flour before searing.

In a large, thick-bottomed pan, sear the ribs in oil until they are darkgolden brown all over. If meat seems more grey than brown in color, turn up heat. Once browned, remove ribs from pan.

Add onions, carrots, and garlic to pan and saute for 5 minutes, until vegetables have softened slightly.

Add the red wine. Bring to a boil and cook until wine has reduced by twothirds. Add the stock and bay leaves and bring to a boil again.

Return ribs to pan. Immediately remove from heat and cover very tightly with aluminum foil. Place pan in oven and cook for 3 to 3 1⁄2 hours, until meat falls easily off the bone.

Take pan out of oven. Transfer ribs to a plate or sheet pan and cover with foil.

Pass sauce through a fine-meshed strainer, pressing firmly to extract as much flavor as possible. Skim any excess oil off the top of the sauce.

Place a heavy saucepan over high heat and allow the pan to become very hot. Slowly ladle sauce into it, watching it simmer until large bubbles form. Continue to add sauce ladle by ladle until all has reduced and sauce is thick enough to coat a spoon.

Season with additional salt and pepper and add a few drops of lemon juice to taste. If desired, add a pat of butter to finish sauce. Serve with mashed potatoes and seasonal vegetables. Serves 8

Beringer Vineyards Executive Chef David Frakes recommended wine pairing: Beringer Private Reserve Cabernet Sauvignon.

mango salsa

Easy Creamed Corn

6 medium ears fresh corn
¼ c. butter
¼ c milk
1 tsp. sugar
½ c. half & half
1-2 tsps. cornstarch
salt & pepper to taste

Cut corn from cob. Melt butter in saucepan. Stir in corn and milk. Cook on med for 3-4 mins. stiring frequently. Stir the half & half mixture into the corn and sprinkle corn starch on corn. Cover and cook on low for 8-10 mins. stirring occasionally. Salt & pepper to taste.