Recipe - CARBONNADE (FLEMISH BEEF AND BEER STEW)

CARBONNADE 

(FLEMISH BEEF AND BEER STEW)

"I've turned out many plates in my career, but only certain dishes have become meals I feed my own family, like boeuf carbonnade a la flamande. I was taught to make this Flemish beef and onion stew by my mentor, Belgian chef Leon Dhaenens, when I was a young cook. Unlike French beef stews made with wine, carbonnade relies on the deep, dark flavor of Belgian abbey-style beer. But what really gives carbonnade its distinctive character is the addition of brown sugar and a fillip of cider vinegar, a sweet-sour combination that plays beautifully against the caramelized onions and rich beer. "

   —Charlie Palmer, chef-owner of Aureole in New York City and Las Vegas

SERVES 4

Ingredients

2 lb. beef chuck, cut into 2″ x ¹⁄₂″-thick slices

Kosher salt and freshly ground black pepper, to taste

¹⁄₄ cup flour

4 tbsp. unsalted butter

4 slices bacon, finely chopped

6 cloves garlic, finely chopped

3 medium yellow onions, thinly sliced lengthwise

2 cups Belgian-style ale, like Ommegang Abbey Ale

1 cup beef stock

2 tbsp. dark brown sugar

2 tbsp. apple cider vinegar

3 sprigs thyme

3 sprigs parsley

2 sprigs tarragon

1 bay leaf

Bread, for serving

Instructions

Season beef with salt and pepper in a bowl; add flour and toss to coat. 

Heat 2 tbsp. butter in a 6-qt. Dutch oven over medium-high heat. Working in batches, add beef; cook, turning, until browned, about 8 minutes. Transfer to a plate; set aside. 

Add bacon; cook until its fat renders, about 8 minutes. 

Add remaining butter, garlic, and onions; cook until caramelized, about 30 minutes. 

Add half the beer; cook, scraping bottom of pot, until slightly reduced, about 4 minutes. 

Return beef to pot with remaining beer, stock, sugar, vinegar, thyme, parsley, tarragon, bay leaf, and salt and pepper; boil. 

Reduce heat to medium-low; cook, covered, until beef is tender, about 1 ½ hours. 

Serve with bread.

                - from SAVEUR

Recipe - DAUBE DE BOEUF À LA GASCONNE (GASCON-STYLE BEEF STEW)

DAUBE DE BOEUF À LA GASCONNE 

(GASCON-STYLE BEEF STEW)

This rich beef and root vegetable stew is made with armagnac, chocolate and, traditionally, madiran wine. We use pinot noir instead for a lighter, more nuanced version. This recipe first appeared in our December 2013 issue along with David McAninch's article First Night.

SERVES 6-8

Ingredients

3 oz. slab bacon, cut into ¹⁄₂″ matchsticks

3 ¹⁄₂ lb. beef chuck, trimmed and cut into 2″ pieces

Kosher salt and freshly ground pepper, to taste

10 cloves garlic, roughly chopped

3 medium carrots, cut into ¹⁄₂″ pieces

2 parsnips, peeled and cut into ¹⁄₂″ pieces

1 large yellow onion, cut into ¹⁄₂″ pieces

¹⁄₃ cup armagnac or another brandy

2 cups beef stock

1 (750-ml.) bottle light-bodied red wine, such as pinot noir

3 sprigs parsley

3 sprigs thyme

2 bay leaves

2 sprigs rosemary

Cheesecloth, for herbs

2 oz. roughly chopped dark chocolate

3 tbsp. unsalted butter

4 oz. porcini or white button mushrooms, trimmed and quartered

Country bread, for serving (optional)

Instructions

Heat bacon in an 8-qt. saucepan over medium-high heat; cook, stirring occasionally, until fat is rendered and bacon is crisp, 5–7 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate; set aside. Season beef with salt and pepper. Working in batches, cook beef, turning as needed, until browned, 12–14 minutes. Transfer beef to a bowl; set aside. Add garlic, carrots, parsnips, and onion; cook, stirring occasionally, until slightly caramelized, 10–12 minutes. Add armagnac; cook, stirring and scraping up browned bits from bottom of pan, until reduced by half, 1–2 minutes. Add stock, wine, salt, and pepper; boil. Place parsley, thyme, bay leaves, and rosemary on a piece of cheesecloth; tie into a tight package and add to pan. Return beef to pan and reduce heat to medium-low; cook, covered slightly, until beef is very tender, 2–2 ¹⁄₂ hours. Uncover and stir in reserved bacon, plus chocolate, salt, and pepper; cook until chocolate is melted, about 5 minutes more. Keep stew warm.

Melt butter in a 12" skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until golden brown, 4–6 minutes. Season with salt and pepper, and stir into stew. Ladle stew into bowls; serve with bread on the side, if you like.

from SAVEUR

Recipe - Beef - Alsatian Meat and Vegetable STEW (BACHEOFE)

ALSATIAN MEAT AND VEGETABLE STEW (BACHEOFE) beef, pork, lamb

A wine-simmered dish of meat and vegetables cooked in a dough-sealed pot is Alsatian through and through. It's an improvised meal of odds and ends that cooks for hours at low heat while you go about your business and emerges from the oven with enormous flavor.

SERVES 6

Ingredients

1 lb. boneless beef chuck, trimmed and cut into 1 ¹⁄₂" pieces

1 lb. boneless pork shoulder, trimmed and cut into 1 ¹⁄₂" pieces

1 lb. boneless lamb shoulder, trimmed and cut into 1 ¹⁄₂" pieces

Kosher salt and freshly ground black pepper, to taste

3 cups dry white wine

¹⁄₄ cup parsley leaves, finely chopped

2 tsp. juniper berries

5 cloves garlic, chopped

2 bay leaves

2 medium carrots, thinly sliced

2 medium yellow onions, thinly sliced

2 small leeks, trimmed and thinly sliced

2 sprigs thyme

¹⁄₄ cup duck or goose fat (optional)

3 lb. Yukon gold potatoes, peeled and sliced

1 lb. thick-cut bacon

1 cup flour, plus more for dusting

Instructions

Place beef, pork, and lamb in a bowl; season with salt and pepper. Add wine, parsley, juniper berries, garlic, bay, carrots, onions, leeks, and thyme; mix together, cover with plastic wrap, and refrigerate overnight or up to 2 days.

Heat oven to 350°. Rub a 10-qt. Dutch oven with duck fat, if using. Layer potatoes, marinated meat, and vegetables in the pot, seasoning between each layer with salt and pepper, ending with a layer of potatoes. Pour in remaining marinade and arrange the bacon, overlapping the slices slightly, over the top.

Mix flour and 5 tbsp. water in a bowl; transfer to a floured surface and knead briefly. Roll dough into a rope and transfer to rim of pot; press to adhere and cover with lid. Bake 3 ¹⁄₂ hours. Using a paring knife, carefully break the seal and remove lid to serve.

from SAVEUR 

Watch preparation video:  http://www.saveur.com/article/Recipes/Bacheofe-Alsatian-Stew

Recipe - Loin Roast: Arista di Maiale (Roasted Herb-Stuffed Pork Loin)

Loin Roast Recipe: Arista di Maiale 

(Roasted Herb-Stuffed Pork Loin) 

  

Time: 2 hours

This is a common preparation in the Trattorias of Florence & northern Italy. Wonderfully adaptable preparation can be grilled over indirect heat, or baked in conventional oven.

Ingredients

1 loin roast
12 cloves garlic, peeled & chopped
3 tablespoons chopped fresh rosemary
4 tablespoons chopped fresh sage
Salt & freshly ground pepper
1/4 cup extra-virgin olive oil

Directions

1. Preheat oven to 475º. Put garlic, rosemary, sage, and salt & pepper to taste into a small bowl. Toss well to combine and set aside.

2. Push the handle of a long wooden spoon through the center of one end of the roast, boring a hole through the entire roast and to the other end. Remove the spoon & then push it in again through the same hole several times, moving it around in a circular motion to widen the hole to about 3/4”.

3. Working with small amounts, push the her mixture into the loin with the handle and your fingers, working first from one end & then the other, filling the cavity to the center. Put the pork roast, bone side down, into a deep roasting pan. Pat dry, rub it all over with olive oil, and season generously all over with salt & pepper.

4. Roast pork in oven until golden brown (the roasting pan will smoke slightly as the fat drips onto it), about 30 minutes. Reduce oven temperature to 350º and continue to raost until the internal temperature of the pork registers 140º, about 1 hour more.

Transfer to carving platter & let rest for 10-15 minutes before carving into individual chops.

Serve with sautéed greens (e.g. kale or chard) & white beans. Serves 4-6, depending on roast size.

- Tails & Trotters, Newburg, Oregon

Inspired by the regional cured hams of Europe, Tails & Trotters is the Pacific Northwest’s first signature pork producer developed from pork finished on local hazelnuts. Tails & Trotters pork is mirrored after the famed Jamon Iberico from Spain; crafted from the Pata Negra, or black-footed Iberian pigs who roam the oak groves of south and southwest Spain feasting on acorns. Using the resources of this region, co-owner and founder Aaron Silverman substituted hazelnuts for acorns and the result was the development of a distinctive variety of Pacific Northwest prosciutto.

Studies have determined that pigs fattened on nuts produce meat with a higher percentage of healthy fats like scarce amino acids and unsaturated fats. The hazelnuts also increase flavor in both the fat and meat while producing the necessary intramuscular and subcutaneous (under the skin) fat cover necessary for prosciutto production—the main long-term objective for Tails & Trotters.

White Beans with Sage 
Pick through & rinse 3 cups dried cannellini or great northern beans (about 1.3 lbs). Put beans into a medium pot & cover with water. Add 1/4 cup olive oil and 10 fresh sage leaves. Bring to a boil over high heat, then reduce heat to medium-low to maintain a very gentle simmer. Continue simmering gently, stirring occasionally, until the skins of the beans are tender and insides are soft, about 2 hours. Drain beans & transfer them to a large bowl. Add 1 cup olive oil and salt & pepper to taste. Toss gently and serve. Makes 8 cups.

-Adapted from: Saveur Magazine

Recipe: 1770 House Meatloaf

1770 House Meatloaf

Ingredients

2 tablespoons good olive oil
2 cups chopped Spanish onion (1 large)
1 1/2 cups small-diced celery (2 stalks)
1 pound ground beef
1 pound ground veal
1 pound ground pork
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh chives
3 extra-large eggs, lightly beaten
2/3 cup whole milk
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 1/2 cups panko (Japanese bread flakes)
Garlic Sauce (recipe follows)

Directions

Preheat the oven to 350 degrees F.

Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.

Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground.

Add the onion mixture and the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it's combined but not compacted.

Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 degrees F to 160 degrees F. Remove from the oven and allow to rest for 10 minutes. 
Slice and serve hot with the Garlic Sauce.

Garlic Sauce

3/4 cup good olive oil

10 garlic cloves, peeled

2 cups chicken stock, preferably homemade

3 tablespoons unsalted butter, at room temperature

Kosher salt and freshly ground black pepper

Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside. (I save the oil for vinaigrettes.)

Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 35 to 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf.

Prep time 30 mins / cook time 1 hour / yield 6 - 8 servings

Recipe courtesy of Ina Garten / Barefoot Contessa 

Recipe: Spicy Mussels with White Wine

Spicy Mussels with White Wine

Ingredients

3 tablespoons olive oil
1/2 Spanish onion, thinly sliced
4 large garlic cloves, chopped
2 teaspoons fennel seeds
1 teaspoon dried crushed red pepper
1/2 teaspoon salt, plus more for seasoning
1 cup dry white wine
2 (1/4-inch-thick) lemon slices
1/2 cup chopped fresh parsley leaves
2 1/2 pounds fresh mussels, scrubbed, debearded
1/2 cup chopped seeded tomatoes
8 slices crusty Italian bread, sliced 1/2-inch thick
Olive oil


Directions

Heat grill to high.

Heat oil in heavy large pot on the grates of the grill. Add the onion and cook until soft. Add the garlic, fennel seeds, crushed red pepper and salt and cook for 1 minute.

Add wine, lemon slices, and 1/4 cup parsley; bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring once, about 6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced to 1 cup, about 3 minutes; season, to taste, with pepper. Pour broth over mussels. Sprinkle with tomatoes and remaining parsley.

Brush bread on both sides with oil and season with salt. Grill until golden brown on both sides. Serve mussels with bread for dipping.

10 mins prep / 10 mins cook time / 4-6 servings

Recipe courtesy of Bobby Flay

Recipes: Coconut-Curry Mussels

Coconut-Curry Mussels

Ingredients

2 stalks lemongrass
4 tablespoons vegetable oil
2 medium red onions, thinly sliced
6 cloves garlic, thinly sliced
6 tablespoons chopped peeled ginger
1/4 cup green curry paste
2 15 -ounce cans coconut milk
4 tablespoons fish sauce
6 pounds mussels, scrubbed and debearded
4 limes, halved
1 cup chopped fresh cilantro
Crusty bread, for serving (optional)

Directions

Trim the lemongrass, leaving 6 inches at the root end; discard the tops. Smash the stalks with the flat side of a knife and cut into 1-inch pieces.

Heat 2 tablespoons vegetable oil in each of 2 large pots over medium-high heat. Add 1 sliced onion to each and cook, stirring, until soft, about 5 minutes. Add half each of the garlic, lemongrass, ginger and curry paste to each pot and cook, stirring, until golden, about 2 minutes.

Add 1 can coconut milk, 2 tablespoons fish sauce and 1/4 cup water to each pot and bring to a simmer. Divide the mussels between the pots; cover and cook, stirring occasionally, until the mussels open, about 8 minutes. (Discard any that do not open.) Add the juice of 2 limes to each pot, then add the lime halves. Stir 1/2 cup cilantro into each. Serve with bread, if desired.

Photograph by Anna Williams

Recipe courtesy of Food Network Magazine

30 mins prep time / 10 mins cook time /  yield 6