Beef Bourguignon Newest Article Angie 9:13 AM

Ingredients: 1 tablespoon good olive oil 8 ounces dry cured center cut applewood smoked bacon, diced 2 1/2 pounds chuck beef cut into 1-inch cubes Kosher salt Freshly ground black pepper 1 pound carrots, sliced diagonally into 1-inch chunks 2 yellow onions, sliced 2 teaspoons chopped garlic (2 cloves) 1/2 cup Cognac 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir 1 can (2 cups) beef broth 1 tablespoon tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 4 tablespoons unsalted butter at room temperature, divided 3 tablespoons all-purpose flour 1 pound frozen whole onions 1 pound fresh mushrooms stems discarded, caps thickly sliced For serving: Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove 1/2 cup chopped fresh parsley, optional Directions: Preheat the oven to 250 degrees F. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside. Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork. Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste. To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley. Serves 6 ~ Ina Garten

Pickled Red Onions CC 3:14 PM

Four servings Inspired by recipes at Ms. Glaze and Simply Recipes. These onions make a over-the-top side dish and I serve them not just with Mexican food, but with barbequed meats and even chopped in potato salad. Reserve any liquid and use it to add tang to cole slaw or chopped vegetable salad. You can vary the seasonings. I used allspice and bay leaves, and sometimes I add a few kernels of black pepper and cloves. But cinnamon sticks and star anise would work, and I’m thinking of experimenting with very thinly sliced cloves of garlic or carrots, for contrast. 3/4 cup (180ml) white vinegar3 tablespoons (50gr) sugarpinch of salt1 bay leaf5 allspice berries5 whole clovesa small, dried chile pepper1 large red onion, peeled, and thinly sliced into rings

• In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile until boiling.
• Add the onion slices and lower heat, then simmer gently for 30 seconds.
• Remove from heat and let cool completely.
• Transfer the onions and the liquid into a jar then refrigerate until ready to use.

Storage: The onions will keep for several months, but I find they’re best the week they’re made.

http://www.davidlebovitz.com/2008/09/pickled-red-onions/

Frances' chicken liver mousse CC 3:07 PM

The secrets Cream: More cream is used in this recipe than in other versions. When the mousse is poured into the ramekins it's the consistency of pancake batter, and thickens when chilled. Seasoning: Thyme steeped in the cream gently infuses the flavor throughout. Bacon: The fat adds a meaty background flavor that enhances and mellows the chicken livers. Frances' Chicken Liver Mousse Makes about 2 cups The restaurant version of this unctuously rich spread from Melissa Perello, chef/owner of Frances in San Francisco, uses Bonny Boon Vineyards' Pommeau - a country-style blend of 2/3 heirloom apple cider and 1/3 apple brandy. Make this several hours or up to a week before serving, and serve the mousse with crostini or thin toasts. 1 cup heavy cream 1 1/2 teaspoons chopped fresh thyme 2 teaspoons cold water 1/2 teaspoon granulated gelatin 1 tablespoon olive oil 2 ounces bacon, cut into small pieces (6-7 regular slices) 1/4 to 1/3 cup thinly sliced shallots (about 2 shallots) 2 large garlic cloves, peeled and chopped 4 tablespoons brandy (preferably apple brandy) 1/2 pound fresh chicken or duck livers, trimmed of any thick sinew -- Kosher salt and fresh ground black pepper, to taste -- Lemon juice, to taste Instructions:

• Place cream and thyme in a small pot and bring to a boil; remove from heat and let stand 30 to 45 minutes.
• Pour 2 teaspoons cold water into a ramekin about 3 inches in diameter, then sprinkle gelatin over the water. Allow to fully hydrate and soften (bloom), about 5 to 10 minutes.
• Pour gelatin mixture into the still-warm cream mixture and whisk to dissolve. If needed, rewarm cream slightly. Set aside.
• In a large skillet, heat 1 1/2 teaspoons of the olive oil. Add the bacon pieces and cook over medium to medium-low heat to cook gently - the pieces should not become crisp. Add the shallots and the garlic; cook, stirring, until the shallots begin to turn golden. Add 2 tablespoons brandy, bring to a boil and cook, stirring, for about 1 minute. Scrape the mixture into the cream.
• Wipe the skillet clean. Place the skillet over high heat and add the remaining 1 1/2 teaspoons olive oil; add the chicken livers, but do not overcrowd the pan - cook in batches, if necessary. Season generously with salt and black pepper, and cook, stirring occasionally, until golden brown and just cooked through, about 10 to 15 minutes (slightly pink is fine).
• Remove the livers from the pan and let cool slightly. Add the remaining 2 tablespoons brandy into the pan, bring to a simmer, and cook, scraping gently, to remove any brown bits from the bottom of the pan; add to the cream mixture.
• Place the livers and the cream mixture into the container of a blender or food processor, and puree until smooth, several minutes. Season with more salt and pepper to taste and a squeeze of lemon juice, if desired. Strain the mixture through a fine sieve (it will look like thin pancake batter but will thicken overnight), then pour into small ramekins or jars; cover and chill overnight to set.

The mousse will last up to a week, refrigerated. Remove from the refrigerator 15 minutes or so before serving, and serve at cool room temperature. Per 2-tablespoon serving: 85 calories, 2 g protein, 1 g carbohydrate, 7 g fat (4 g saturated), 58 mg cholesterol, 28 mg sodium, 0 g fiber. Wine pairing: Frances' wine director Paul Einbund pours the 2008 Miraflores Winery Botricelli White Bordeaux Semillon ($40/750 ml; 13.5% alcohol). A 2010 dry rosé would also match nicely. Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/05/13/FD1C1JF088.DTL#ixzz1Z6COjGB4

Pecan Pralines with Bourbon Angie 9:56 AM

Ingredients:

• 4 tablespoons butter
• 1 cup granulated sugar
• 1 cup light brown sugar
• dash salt
• 1/2 cup heavy cream
• 2 cups pecan halves, lightly toasted*
• 2 teaspoons vanilla extract
• 1 tablespoon Bourbon
• butter for baking sheet

Preparation:

In a heavy saucepan over low heat, melt 4 tablespoons butter. Stir in the granulated and brown sugars, dash salt and heavey cream. Cover and bring to a boil over medium heat. Remove the lid and boil until temperature reached 242 degrees on the candy thermometer, or almost firm ball stage. A small amount of the mixture, when added to cold water, will form a soft ball which will hold its shape and not flatten. Stir in the toasted pecans. Remove from heat and beat in flavoring and bourbon. Continue beating until the candy loses its glossiness, becomes creamy in appearance, and begins to thicken. Have a buttered baking sheet or waxed paper lined baking sheet ready. Quickly drop the candy micture by tablespoons onto the greased cookie sheet. Wrap pralines individually in a plastic wrap to store. * To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350 degree oven, stirring occassionaly, for 8 to 10 minnutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

From Southern Food recipes.

Buttercrunch Lucinda 11:48 AM

Ingredients:

2 1/3 c. sugar

3/4 c. unsalted butter, cut into chunks

1/4 c. light corn syrup

2 T. water

1/2 t. salt

1 1/4 c. blanched slivered almonds

1 1/4 c. coarsely chopped pecans or walnuts

2 t. vanilla

8 oz. bittersweet or semisweet chocolate

1 c. finely chopped nuts: any combination of almonds, pecans, or walnuts

Directions:

Line a 10 x 15 inch jelly roll pan with heavy-duty aluminum foil, shiny side up and allowing a 2-inch overhang at the two narrow ends of the pan. Coat foil with nonstick spray and set aside.

In a 3 1/2 qt. dutch oven or heavy pot, combine sugar, butter, corn syrup, water and salt. Bring to a boil over high heat, stirring with a large handled wooden spoon, then turn the heat down to maintain mixture at a moderate simmer. Cook, stirring gently, until mixture turns a medium carmel color (about 325 on a candy thermometer), about 5 to 8 minutes. Stir in almonds and pecans or walnuts and continue cooking until the almonds turn a rich carmel brown, about 3 minutes.

Remove from heat and immediately stir in vanilla. Working quickly, before mixture begins to harden, spread evenly in foil-lined pan with back of a spoon. Transfre pan to a wire rack and let slab cool completely, about an hour. Peel off foil and return slab to pan.

In a microwave safe bowl, melt chocolate for about 3 minutes at 50% power stirring occasionally. Pour chocolate over slab and spread evenly with a spatula. Before chocolate sets, sprinkle with chopped nuts. Pat lightly with your fingertip to imbed nuts without submerging them. Refrigerate slab until chocolate is cold and hard. While still cold, break slab into large chunks with your fingers.

Chocolate Truffles Lucinda 11:36 AM

Ingredients: 10 oz. bittersweet or semisweet chocoalte, coarsely chopped 2/3 c. heavy cream 1 1/2 T. Grand Marnier, Kahlua, cognac, or strong coffee 2 oz. bittersweet chocolate 1/2 T. unsweetened cocoa Directions: Place choclate in a microwave-safe bowl and microwave for 1 1/2 minutes at 50% power, stirring halfway through. Chocolate does not need to be melted completely. Pour heavy cream in a 2-cup glass measure and microwave on high until boiling, 2 to 3 minutes. Immediately pour cream over the chocolate and stir until the chocolate completely melts. Add Grand Marnier or other flavoring and stir until well blended. Cover and refrigerate the ganache for at least 8 hours. To form centers: Use a melon baller or teaspoon, scoop out about 3/4 -inch portions of the well-chilled chocolate mixture. Lightly roll each portion into a ball with palms. Lay on a wax paper lined baking sheet. Return to refrigerator to firm up. Meanwhile, in a small food processor, grind 2 oz. chocolate until very fine. Add unsweetened cocoa and process briefly to blend. Turn mixture out into a small shallow bowl. One at a time, roll the truffles in the coating mixture, turing to coat well.

Bourbon Balls Lucinda 11:28 AM

Ingredients: 2 T. unsweetened cocoa 1 1/2 c. powdered sugar, divided 1/4 c. bourbon 2 T. light corn syrup 10 oz. vanilla wafers (about 10 oz.) 1 c. coursely chopped pecans Directions: Sift together cocoa and 1 c. powdered sugar. In a separate bowl, whisk together bourbon and corn syrup until well mixed. Stir bourbon mixture into cocoa mixure and set aside. In a food processor, crush vanilla wafers. Mix with chopped pecans. Stir vanilla wafer mixture into cocoa mixture. Roll mixture into 1 inch balls. Roll in remaining powdered sugar.