Seasonal Recipes
MAKE IT SIMPLE, MAKE IT FUN
IN THE MONTH OF MARCH
IN THE MONTH OF MARCH
French Onion Soup
1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)
1/4 pound unsalted butter
1 bay leaf
1/2 cup medium-dry sherry
1/2 cup brandy or Cognac
1 1/2 cups good dry white wine
4 cups beef stock
4 cups veal stock
1 tablespoon kosher salt
1/2 teaspoon freshly ground white pepper
Freshly grated Parmesan
2 thick slices – Irish Swiss Cheese
In a large stockpot on medium-high heat, sauté the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.
Garlic Snap Pea Soup
So refreshing and delicious
4 cloves garlic, or 1 to 2 bulbs spring garlic, chopped
2 Tbsp. olive oil
1/4 cup chopped onion
1 lb. Yukon Gold potatoes, quartered
2 14-oz. cans reduced-sodium chicken broth
1-3/4 cups water
1 medium fennel bulb, thinly slivered (fronds reserved)
1-1/2 cups sugar snap peas, trimmed
1/2 tsp. salt
1/4 tsp. black pepper
1 Tbsp. fresh snipped fennel greens
Plain yogurt (optional)
Olive oil (optional)
Directions
1. In a large saucepan cook garlic in 2 tablespoons hot oil over medium heat for 1 minute.
2. Add onion and cook until tender. Add potatoes, chicken broth, and water. Bring to boiling; reduce heat.
3. Cook, covered 15 to 18 minutes, or until potatoes are tender.
4. Cool soup slightly.
5. Using a food processor or blender, purée soup in batches until smooth.
6. Return to saucepan. Add fennel and peas.
7. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes.
8. Stir in salt and pepper. Top with fennel fronds(tops). Spoon on yogurt and drizzle with olive oil. Makes 8 side-dish servings or 4 main-dish servings.
Opened Face
Fresh Roasted Turkey Sandwich with Gruyere!
Easy and so satisfying…
Fresh Roasted Turkey Sandwich with Gruyere!
Easy and so satisfying…
2 Slices Light Rye Bread
4 thin slices Fresh Roasted Turkey
Ale Mustard
2 slices Gruyere
Salt
Fresh Cracked Black Pepper
Caramelized Onions
1 medium Yellow Onion, sliced thin
1 Tb. Olive Oil
2 Tb. Butter
1 tsp. Sugar
a touch of Salt
Freshly Cracked Pepper
"Cook until golden brown"
BEEF Bourguignon
One of my favorite recipes!
4 bacon slices, cut into 3-inch strips
4 pounds beef chuck or round, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
3 tablespoons all-purpose flour
1 cup Cognac
1 bottle dry red wine, such as Burgundy
5 cups low-sodium beef broth
Bouquet garni (2 fresh rosemary sprigs, 8 fresh thyme sprigs, 2 bay leaves, tied together with kitchen twine or tied in cheesecloth)
3 garlic cloves, chopped
2 cups green beans, trimmed and cut
Pinch sugar
Fresh flat-leaf parsley, chopped, for garnish
Directions
Put a large Dutch oven over medium heat and drizzle in a 1/2-count of oil. Add the bacon and cook until crisp. Remove it to a paper towel; crumble when cool and set aside to use for the garnish. Season the beef with a generous amount of salt and pepper. Add the beef to the pot in batches. Fry the cubes in the bacon fat until evenly browned on all sides, about 8 to 10 minutes. Remove from the pot to a plate.
Add the tomato paste and flour to the pot and stir to combine. Turn off the heat, pour in the Cognac and stir to scrape up the flavorful bits in the bottom of the pan. Turn the heat back on and light the Cognac, with a long kitchen match. Be careful and stand back as the alcohol flame dies down. Whisk in the red wine and beef broth; add the beef back into the pot along with the bouquet garni. Stir everything together and bring the mixture to a simmer. Cook until the liquid starts to thicken and has the consistency of a sauce; this should take about 15 minutes. Cover the pot, reduce the heat to low, and simmer for 1 hour.
In a small skillet, over medium-low, heat a little olive oil. Add the garlic and cook until garlic starts to cook 1-2 minutes. Uncover the pot and add a pinch of sugar to balance out the acid from the red wine. Season with salt and pepper, to taste. Turn the heat up slightly and simmer for 45 minutes longer, until the vegetables and meat are tender. Remove the bouquet garni and add your green beans. Cover for several minutes then transfer to a serving bowl and shower with chopped parsley and the reserved crumbled bacon before serving.
It is wonderful on top of cooked egg noodles!
It is wonderful on top of cooked egg noodles!
The Best Lamb Stew Ever!
Kosher salt and freshly ground black pepper
3 lamb shanks (about 8 ounces each), cut in 1/2
Extra-virgin olive oil
4 cloves garlic, chopped
4 large carrots cut into pieces
1 large onion cut into chunks
1 bay leaf
1/4 bunch thyme
3/4 bottle (750ml) red wine
1 quart low-sodium beef stock
6 large russet potatoes
For the Garlic-Parsley Butter:
10 cloves garlic, minced
1 tablespoon olive oil
Kosher salt
*1/2 bunch flat-leaf parsley leaves chopped
1 stick unsalted butter
Directions
Preheat oven to 350 degrees.
Begin by preparing shanks: On a large plate, season flour with plenty of salt and peppers then lightly dredge the shank pieces. Set a large, heavy-based pot or Dutch oven over medium-high heat. Add a 2-count of olive oil then carefully add the shanks to the pot and brown all over. Remove the shanks to a plate and set aside. Toss in the garlic, carrots, onion, bay leaf, thyme and cloves. Cook for 2 to 3 minutes, browning the vegetables, then add wine, beef stock and finally barley. Return the shanks to the pan. Cover and roast in the oven for 2 hours.
While they are cooking, prepare the potato crust and Garlic-Parsley Butter: Chop garlic, drizzle with olive oil and sprinkle with salt. Press and mash the garlic with the flat blade of your knife to form a paste. Fold in the chopped parsley. Melt the butter in a small sauce pot and add the garlic-parsley mixture. Cook over low heat for 5 minutes and set aside. Peel the potatoes and cut in half lengthwise.
After the stew has been cooking for 2 hours, remove from oven, pick meat off bone then add and arrange potatoes on top to completely cover the stew - you may have to cut some of the potato pieces smaller to fit. Place back in the oven uncovered and bake for 30 to 45 minutes or until the potatoes are cooked, then baste with garlic-parsley butter.
SPRING IS RIGHT AROUND THE CORNER.
ENJOY!!!
ENJOY!!!
