Onion Soup Gratinee

Onion Soup Gratinee

Much of the credit for what we know today as onion soup we can give credit to Julia Child. If you followed Julia when she was featured on TV weekly shows, she wasted nothing but turned it into such tasty dishes. French Onion Soup was her creation.

French Onion Soup has to be on the top of my list for favorite soups. This recipe by Julia Childtakes a little longer than many simpler recipes, but it’s well worth the time spent. So get out your apron, and prepare to indulge in a classic French favorite.

Ingredients:

5-6 Cups Yellow Onions, sliced thin
1/2 Yellow Onion, raw
4 tablespoons Olive Oil, 

About 8 slices French Bread,
2-3 tablespoons Cogniac, (optional)
4 ounces Parmesan Cheese,
12 ounces Swiss Cheese, Grated,
Salt and Pepper
1/2 teaspoon Sage, Ground,
1 Bay Leaf,
1 cup White Wine,
6 cups Beef Stock,
3 tablespoons Flour
1/2 teaspoon Sugar,
2 tablespoons Butter,
1 tablespoon Cooking Oil,

Directions:
Heat a heavy, oven-safe, stock pot over medium-low heat and add the cooking oil once the pot is hot. Melt the butter into the hot oil.  Stir the sliced onions into the oil/butter mix, ensuring they are evenly coated. Cover the stock pot and cook for around 20 minutes checking to make sure they aren’t burning. Onions should be clear and very tender once finished. Turn up the heat to medium-high, and add the sugar and 1tsp salt. Continue cooking while stirring until onions are thoroughly browned (caramelized).

Reduce heat to medium-low and stir in 3 Tbsp flour. Cook 2-3 minutes until flour forms a thick paste (add more butter if needed).  Stir in 1 cup of beef stock, and stir heavily for a couple seconds.

Add the rest of the stock, wine, sage, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes.

Pre-heat oven to 325 degrees F. Drizzle both sides of french bread slices with olive oil, and place on a baking sheet. Cook the bread in the oven for 15 minutes on each side.

Sirloin Steak With Black Pepper Sauce

Sirloin Steak With Black Pepper Sauce

 “Some people think it’s terrible to put anything on a well-cooked rib-eye, but this sauce is special and worth it. In West Africa, pepper sauce is the equivalent of ketchup or Tabasco. It’s on the table everywhere you go: It’s a tomatoey hot sauce made with Scotch bonnet or habanero peppers. At the restaurant, we do a mustardy black pepper sauce: less heat, more tang. It’s delicious.”—James Beard Award nominees JJ Johnson and Alexander Smalls with Veronica Chambers 

Ingredients:

Grilled Rib-Eye
4 (1 1/2-inch-thick) bone-in rib-eye steaks (about 1 1/2 pounds each)
Vegetable oil
Kosher salt and freshly ground black pepper to taste
Black Pepper Sauce 

2 tablespoons cubed unsalted butter
2 sliced shallots
Kosher salt to taste

• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme
• 1/3 cup brandy
• 1 1/2 cups veal or low-sodium beef stock
• 1/4 cup whole black peppercorns, soaked in 1 cup water overnight, drained
• 2 tablespoons jarred green peppercorns (optional)
• 3/4 cup heavy cream
• Freshly ground black pepper to taste 
• Directions:
  Prepare the rib-eye: let the steaks stand at room temperature for 1 hour.
  
  
•  In a 2-quart saucepan, melt one cube of butter over medium heat. Stir in the shallots and sprinkle with salt. Cook until the shallots become translucent, about 5 minutes, then add the mustard and thyme. Continue to cook the mixture for about 3 minutes, and then pour in the brandy to deglaze the pan. Let the sauce simmer and reduce by one quarter, about 5 minutes.

Add the stock and peppercorns and bring back to a simmer. Once the sauce has reduced by half, about 15 minutes, stir in the cream and pepper and simmer for 5 additional minutes.

Remove the pot from the heat and using a stick immersion blender, blend in the remaining cubes of butter until the sauce is completely smooth.

Make the rib-eye: preheat a large cast-iron grill pan over high heat. Rub the steaks with oil, then season with salt and pepper on both sides. When the grill pan is smoking hot, place the steaks in the pan, making sure to not overcrowd the pan.

Grill the steaks, turning frequently and pressing the edges and bone into the hot pan to sear them, for 12 to 15 minutes for medium-rare, or longer if desired. Remove the steaks and let them rest for at least 10 minutes before serving.

To serve: top the rib-eye with the black pepper sauce.

Note: thoroughly pat your steaks dry before oiling and seasoning.

Ale-Braised Short Ribs

                                   

Ale-Braised Short Ribs

While picking up beers for the weekend make sure to buy a couple of flavorful, dark ales to use for the ribs. If there are any leftover ribs you can use the meat to make a delicious ragu sauce for pasta. Shred the cooked beef and add to your favorite tomato sauce with a handful of fresh basil. Serves 4
Ingredients:
3½ lbs (1.75 kg) beef short ribs cut 2- to 3-inches thick (5- to 8-cm) and sliced into pieces with 1 to 2 bones in each (for meatier pieces use 1 bone, if smaller use 2 bones)
Salt and pepper to taste
2 tbsp (25 mL) vegetable oil
2 cups (500 mL) onions, coarsely chopped
2 tbsp (25 mL) garlic, coarsely chopped
2 tbsp (25 mL) fresh sage, coarsely chopped
2 tbsp (25 mL) tomato paste
2 cups (500 mL) dark ale
1 cup (250 mL) beef stock

Directions:
Heat oven to 350°F (180°C). 

Generously season short ribs with salt and freshly ground pepper. 

In a large ovenproof pot, heat oil over medium heat. Sear the short ribs in oil until well browned on all sides, work in batches to avoid overcrowding the pot. Place browned ribs aside on a plate. 

Discard excess oil from pot, add onions, garlic and sage and sauté until onions are nearly tender, about 10 minutes. Add tomato paste and cook for 1 minute longer. 

Place ribs back in pot along with ale and beef stock. Bring to a simmer, cover and then place in preheated oven. Bake for 3 hours or until meat is very tender and falls apart when gently pulled with a fork. Remove from oven. 

Set ribs aside and pour the pan juices through a strainer to remove the solids; reserve liquid. Place ribs and strained liquid back into the same pot and cook over low heat until the liquid has reduced to a sauce consistency, about 10 minutes. 

Season to taste and place everything in a transportable and oven-friendly dish. When ready to serve, place in a 350°F (180°C) oven and warm through. Serve ribs covered with sauce.

Roast Beef With Blackberry & Port Sauce

Roast Beef With Blackberry & Port Sauce

The secret to keeping this topside juicy is fragrant Bay Leaves whizzed up into a verdant green brine.  Add a rich port-spiked sauce and you are in for a treat-- just make sure you have enough left over for sandwiches.

Ingredients:

2kg beef topside from the joint i.e.  (4 1/2 pounds top sirloin roast)

3 tablespoons fine sea salt

10 fresh bay leaves

2 large red onions, trimmed (skin-on) and halved width ways 

2 tablespoons vegetable oil

4 tablespoons all-purpose flour 

250ml (1 cup) ruby port (or rich red wine)

500ml pot fresh beef stock, 

1 tablespoon Red Currant jelly

300g (2 cups) frozen blackberries defrosted

Directions:

The evening before cooking (or up to 2 days before), brine the beef. 

Whizz the salt and 5 bay leaves in a small food processor, until finely ground to a pale green salt.  Put the beef inside a rimmed baking dish and coat evenly with the salt mixture.  Cover with foil and chill until ready to cook.

Preheat the oven to 150*C (300*F).  Put the remaining 5 bay leaves in a medium, deep roasting roasting pan with the onion cut side down.  Wipe off and discard the brine from the beef, then pat dry with kitchen towel.  Put on top the onions and coat with oil.

Roast for 2 hours to 2 1/2 hours, checking with a meat thermometer until cooked to your liking.  Carefully transfer to a serving platter and leave to rest for 30 minutes carefully tented with foil.

Meanwhile make the sauce.  Put the roasting pan (with the onions and bay leaves in) on the stove with a high heat.  Sprinkle in the flour and cook, whisking constantly, for 3 to 4 minutes, until just starting to thicken.  Pour in the port and boil rapidly, scraping the base of the pan as you go, until thickened again.  Add the stock and redcurrant jelly whisking again for another 1 - 2 minutes, then pass through a fine sieve onto a medium pan, pressing to extract as much juice as possible.  (discard the onions and bay).  Add any resting juices from the beef plus the blackberries.  Simmer briskly for 2-3 minutes, until thickened to your liking and the berries have burst a little, season if needed.  Thinly slice the beef and serve the sauce on the side.

Tourtiere Turnover

Tourtiere Turnover

Crisp flaky turnovers filled with a classic tourtière filling are ready to bake and serve. You can bake just a few at a time or the whole batch for a crowd (you can even double the recipe if you really want to stock up). They make a fun addition to a charcuterie platter with pickles and other meats and cheeses, or as a side to a green salad for a plated starter. A spoonful of chili sauce or fruit ketchup is the ideal 
accompaniment. 

Ingredients:
12 oz (340 g) ground beef or pork (or a mixture).
⅓ cup (80 mL) finely chopped onion
½ stalk celery, finely chopped
1 large clove garlic, minced
½ tsp (2 mL) dried savoury
½ tsp (2 mL) dried sage
¼ tsp (1 mL) salt
¼ tsp (1 mL) freshly ground pepper
⅛ tsp (0.5 mL) dried thyme
Pinch ground allspice
½ cup (125 mL) unsalted beef stock or water
1 tbsp (15 mL) chopped fresh parsley
1 lb (455 g) frozen puff pastry, defrosted
All-purpose flour
1 egg
2 tsp (10 mL) water

Directions:

1. Cook ground meat in a medium skillet over high heat, stirring and breaking up meat, for about 10 minutes or until no longer pink. Remove from heat and tilt pan to drain liquid to one side of the pan. If there is more than about 1 tbsp (15 mL) liquid, spoon off excess.

2. Return skillet to high heat and add onion, celery, garlic, savoury, sage, salt, pepper, thyme and allspice. Cook, stirring often, for about 3 minutes or until onions are sizzling.

3. Pour in stock and bring to a boil. Cover, reduce heat to medium-low and simmer, stirring occasionally, for about 15 minutes or until most of liquid is evaporated but meat mixture is still moist. Stir in parsley. Transfer to a shallow dish and let cool. Cover and refrigerate until chilled, about 1 hour, or for up to 1 day.

4. Line 2 baking sheets with parchment paper.

5. Divide pastry in half, returning half to the refrigerator. Roll out pastry on a lightly floured surface to a 12-inch (30-cm) square. Cut into 3 strips crosswise and lengthwise to make nine 4-inch (10-cm) squares. See TIP 1.

6. Whisk egg with water in a small bowl. Brush pastry squares lightly with egg wash.

7. Stir meat mixture, break up any clumps. Spoon a heaped tbsp (15 to 20 mL) into the centre of each square. Fold one corner over to form a triangle and enclose filling. Press edges with a fork to seal and crimp. Brush tops with egg wash. Place on lined baking sheets, spacing apart. Place in refrigerator while making 9 more turnovers with remaining pastry and filling.

8. Freeze turnovers on baking sheets until solid, about 2 hours. Transfer to a rigid airtight container, layering with parchment paper, and freeze for up to 1 month. See TIP 2.

9. To serve, preheat oven to 400°F (200°C). Line a baking sheet (use 2 if baking all the turnovers at once) with parchment paper.

10. Arrange frozen turnovers on lined baking sheet, spacing at least 1 inch (2.5 cm) apart. Bake, 1 sheet at a time, for about 25 minutes or until pastry is golden and puffed and filling is hot. Let cool on baking sheet for 5 minutes.

Makes 18 turnovers

TIP 1 To make 32 smaller turnovers, cut each 12-inch (30-cm) square of pastry into sixteen 3-inch (8-cm) squares and use a level tbsp (15 mL) of filling for each turnover. Reduce baking time to about 20 minutes.

TIP 2 To bake turnovers without first freezing them, refrigerate assembled turnovers for about 30 minutes to chill. Reduce baking time to about 20 minutes.

Red Wine Braised Lamb Shanks

Red Wine Braised Lamb Shanks

Here’s the perfect centerpiece for your dinner. For next-level flavor, try using Chateau Ste. Michelle Indian Wells Cabernet Sauvignon in the sauce and topping the meat with fresh, citrusy gremolata made with orange zest instead of the more traditional lemon. Served alongside mashed potatoes or polenta and paired with the Cabernet, this dish will have your family heading back for seconds.  

Ingredients:
8 large Lamb Shanks (about 6 1/2 to 7 lbs.)
Kosher salt and black pepper
3 tablespoons olive oil, divided
2 cups chopped onion
1½ cups chopped carrots
½ cup thinly sliced celery
8 large garlic cloves, minced
1½ cups Cabernet Sauvignon
1 cup unsalted beef stock
2 tablespoons tomato paste
2 (5- to 6-in.) rosemary sprigs
2 bay leaves
1 (14.5-oz.) can petite diced tomatoes
¾ cup chopped fresh flat-leaf parsley
1 tablespoon grated orange zest
1 medium garlic clove, minced

Directions:

Preheat oven to 350*F

Season lamb shanks generously with salt and pepper. Heat a large Dutch oven over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add half of the lamb shanks; cook until browned all over, turning every few minutes, about 8 minutes total. Place browned lamb on a plate. Put remaining lamb into pan and repeat process. Set lamb aside.

Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion, carrots, celery, and minced garlic; sauté until vegetables soften, about 5 minutes. Add Chateau Ste. Michelle Indian Wells Cabernet Sauvignon to pan, scraping the bottom to loosen any browned bits. Boil for 5 minutes. Add beef stock, tomato paste, rosemary, bay leaves, and tomatoes to pan; bring to a boil. Season to taste with salt and pepper.

Nestle lamb shanks in the pan, overlapping as needed. Cover, place in the oven, and braise at 350°F until lamb is very tender, 1 hour 45 minutes to 2 hours. Discard rosemary sprigs and bay leaves.

Meanwhile, in a medium bowl, combine parsley, orange zest, the minced garlic clove, and salt and pepper to taste; toss well to thoroughly combine. Sprinkle over lamb before serving.

Beef Bourguinone

Beef Boourguinone

Ingredients:

1 tablespoons extra-virgin olive oil
6 ounces (170g) bacon, roughly chopped
3 pounds (1 1/2 kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
1 large carrot sliced 1/2-inch thick
1 large white onion, diced
6 cloves garlic, minced (divided)
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
12 small pearl onions (optional)
3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
2 tablespoons tomato paste
1 beef bullion cube, crushed
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped (divided)
2 bay leaves
1 pound fresh small white or brown mushrooms, quartered
2 tablespoons butter

Directions:

Traditional Oven Method.

Preheat oven to 350°F (175°C).

Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.

Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.

In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.

Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.

Cover, transfer to lower part of the oven and simmer for 3 to 4 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).

In the last 5 minutes of cooking time, prepare your mushrooms:

Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.

Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). 

Discard the herbs

Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.

Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.

You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly. 

If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.

Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.

If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.
Garnish with parsley and serve with mashed potatoes, rice or noodles.

To serve the following day, allow the casserole to cool completely, cover and refrigerate.  The day of serving, remove from refrigerator for at least an hour before reheating.  Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.

• 
  

Easy Chicken Madeira Recipe

We made a copycat Chicken Madeira, except I love the homemade version even better! And, when you make it at home, you can feed a family of 4 for the cost of 1 serving at the restaurant. This is why we love copycat recipes so much!

Prep Time: 15 minutes  Cook Time: 45 minutes   Total Time: 1 hour

Juicy chicken and mushrooms in creamy sauce under melty cheese... This creamy Chicken Madeira is a copycat recipe of the most popular dish at the Cheesecake Factory.

 Ingredients:

• 1 lb Chicken Breasts (2 large) , halved lengthwise and pounded to an even 1/4" thickness
• 1 lb asparagus blanched*
• 3/4 tsp sea salt, divided and black pepper to taste
• 3 Tbsp Unsalted Butter divided
• 2 Tbsp Olive Oil divided
• 16 oz button mushrooms thickly sliced
• 1 small or 1/2 medium yellow onion finely diced
• 2 large garlic cloves minced
• 2 Tbsp fresh parsley finely chopped, plus to garnish
• 1 1/2 cups Madeira Wine sweet white wine*
•      OR substitute Marsala Wine.
• 1 1/2 cups low sodium beef stock or broth
• 1/2 cup Whipping Cream heavy or regular
• 1 cup mozzarella cheese shredded.

Directions:

1. To blanch asparagus: Remove fibrous stems from asparagus by snapping them off. Fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove from hot water and set aside).
2. Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 5 min until soft. Stir in diced onion and cook 3 min. Add minced garlic cloves then season with 1/4 tsp salt and 1/4 tsp black pepper and 2 Tbsp parsley. Cook another 2 min then remove mixture to a plate and wipe skillet clean with wet paper towel.
3. Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp black pepper. Place same pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and sauté 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to the same plate with mushrooms.
4. In the same pan, add 1 1/2 cups Madeira and boil until reduced by half (5 minutes vigorous boiling), scraping the bottom of the pan to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup liquid remains or about 1/4 of it's original volume (10 min). Reduce heat to medium, add 1/2 cup cream and simmer until sauce thickens (2 min). Season with salt and pepper to taste.
5. Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms, asparagus and sprinkle with 1 cup of mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted. Remove from oven, garnish with fresh parsley.
   
   

Winery Beef Braised With Roots

Winery Beef Braise With Roots Buy your meat from a butcher and have it cut into 2-inch (5-cm) chunks. Prepackaged stewing beef is sometimes cut in different sizes, adversely affecting the outcome of this braise. Vary the vegetables as you prefer, but cut them all into a similar size. Buy tarragon vinegar, or make your own: bring 1 cup (250 mL) white wine vinegar to simmer, pour onto 8 sprigs or ½ cup (125 mL) fresh tarragon in a heatproof dish, let cool to room temperature, store in jar in the fridge for up to 6 months.   Recipe of Lucy Waverman Ingredients: 4 lbs beef chuck, cut in 2 inch (5 cm) cubes Salt and freshly ground pepper 2 tsp chopped thyme 3 tbsp vegetable oil, divided 2 cups diced onion 2 tsp chopped garlic 1 cup red wine 4 cups beef stock 1 can tomatoes, crushed 3 tbsp tarragon vinegar 2 tbsp Worcestershire sauce 1 tsp sriracha 1 bay leaf 1½ lbs carrots, peeled, about 5 carrots 1 lb parsnips, peeled, about 3 parsnips ¾ lb rutabaga, peeled, about ½ a rutabaga ½ small head green cabbage, core trimmed 2 tbsp chopped parsley Directions: Preheat the oven to 300°F. Season meat with salt, pepper and thyme. Heat 2 tbsp oil on high heat in a heavy Dutch oven. Working in batches, brown meat on all sides, about 1 minute per side. Remove and reserve. Add remaining oil and reduce heat to medium. Add onions and cook, stirring, until softened, about 3 minutes, scraping up any bits from the bottom of the pan. Stir in garlic and cook until fragrant, about 1 minute. Pour in wine and bring to the boil. Add stock, tomatoes, vinegar, Worcestershire sauce, sriracha and bay leaf. Return to a boil, then return meat to pan. Cover and bake in the oven for 2 hours.  Prepare vegetables while meat cooks. Chop carrots and parsnips on a bias into 1-inch pieces. Cut any larger pieces in half diagonally. Cut rutabaga into 1-inch slices (they will look like half-moons). Cut each half-moon into 1-inch pieces, mimicking the shape of chopped carrots and parsnips. Slice cabbage through the core into ½-inch wedges. Remove bay leaf. Add carrots, parsnips and rutabaga. Cover and cook for 45 minutes longer, or until the vegetables are almost tender. Stir in cabbage. Cover and cook for 30 to 45 minutes more or until all vegetables are soft and beef is fork-tender. Taste for seasoning, adding salt and pepper as needed. Scatter with parsley. Serves 12

Mushroom Risotto With Cauliflower Rice

Mushroom Risotto With Cauliflower RiceIngredients

• 1 large head cauliflower, cut into florets
• 1 T coconut oil
• 1 large yellow onion, diced
• 2 large garlic cloves, minced
• ¾ lb mushrooms, thinly sliced
• ½ cup beef stock
• Fresh parsley, chopped
• Salt and pepper, to taste

Instructions

• Cut the cauliflower into small florets, then wash and dry them with paper towels.
• 
  
• Process the cauliflower florets in small batches in a food processor or blender until
• you get a rice-like texture. 
• 
  
• Heat coconut oil in a large skillet over medium heat and sauté the onions until they are tender and caramelized (about 5 minutes). Add the garlic and stir until it is fragrant. Add the mushrooms and sauté until mushrooms are brown on both sides.
• 
  
• Add the cauliflower rice and beef stock and bring heat down to low. Allow the cauliflower rice to absorb the beef stock until it is tender but not mushy (about 10 minutes).
• 
  
• Add salt and pepper to taste. Garnish with chopped fresh parsley before dividing it into bowls and serving.