Beef Bourguignon

Beef Bourguignon

2 pounds beef chuck steak, salted and oiled on each side
1 medium onion, chopped
6 cloves garlic, chopped
1 750 mL bottle of burgundy or pinot noir wine
4 tablespoons butter, warmed to room temperature
6 tablespoons flour
6 tablespoons extra-virgin olive oil
2 cups cremini mushrooms, sliced
4 cups beef stock
2 strips thick-cut bacon, chopped
1/2 teaspoon thyme
1 bay leaf
salt
black pepper

Preheat oven to 375 degrees Fahrenheit.

In a large frying pan, sear each side of the beef over medium-high heat. Remove from heat, and place in a 5 quart Dutch oven.

In the same pan as the beef, saute onions with salt in 3 tablespoons of olive oil until caramelized. Then, add garlic, and allow to become tender.

Add onion mixture to Dutch oven with the beef, and pour in beef stock and wine, and add thyme, bay leaf, salt, and black pepper. Place in oven for 2.5 hours, covered.

Meanwhile, in a frying pan, cook salted mushrooms in 3 tablespoons oil over medium heat, covered. Allow liquid to be released, then remove from pan. Next, cook bacon in a separate frying pan, allow to become crispy, then remove from pan. Then, remove Dutch oven from oven, add both the mushrooms and bacon to the Dutch oven, and place back into oven for another 1.5 hours.

In the same pan as the bacon, allow butter to melt over medium heat, them make a roux with the flour, whisking quickly. Continue to cook until a toasty aroma is released. Then, turn heat off, and allow to cool.

Finally, remove Dutch oven from oven, and carefully shred beef. Then, add roux, and stir until thickened. Serve in bowls drizzled with olive oil, and baguette bread, if desired. Enjoy!

Shrimp Fra Diavolo with Spaghetti

Shrimp Fra Diavolo with Spaghetti

1 pound spaghetti, cooked al dente
1 pound large shrimp, peeled and de-veined
2 cups classic red sauce
4 cloves garlic, chopped
1 tablespoon red pepper flakes (use less if you would like a less spicy dish)
1/4 cup flat-leaf parsley, chopped
salt
3 tablespoons extra-virgin olive oil

In a frying pan, add salt, and saute shrimp and half of the garlic in 1 tablespoon of olive oil for approximately 3 minutes, or until the shrimp is pink. Then, remove, add remaining olive oil, garlic, and red pepper flake. Saute for 2 minutes, then add red sauce and salt. Allow to come to a simmer, then turn off heat. Next, add shrimp and pasta, and cook over low-heat until the mixture is evenly incorporated with the pasta. Finally, remove from heat, and place into a pasta bowl. Top with parsley, and enjoy!

Curried Roasted Red Pepper Stew

Curried Roasted Red Pepper Stew

1.5 pounds chicken thighs, boiled, and shredded
10-12 oz container roasted red peppers, thinly sliced
4 cups chicken stock
1 pound crimini mushrooms, sliced
1 onion, chopped
7 cloves garlic, chopped
28 oz. can whole tomatoes, crushed by hand or blender
2 tablespoons curry powder
salt
4 tablespoons extra-virgin olive oil

In a large stockpot, add salt, and saute onions and red peppers in 2 tablespoons of olive oil, cover, and allow to cook until caramelized. Then, add garlic, 1/2 cup of chicken stock, and chicken, cook covered for approximately 12 minutes.

Meanwhile, salt and saute mushrooms in a frying pan over medium heat, covered, with 2 tablespoons of olive oil. Allow the mushrooms to sweat, or approximately 10 minutes. Then, add to the stockpot.

Then, add remaining chicken stock to the stockpot with tomatoes, curry powder, and salt. Cover, and allow to cook for an additional 15-20 minutes. Then, serve and enjoy!

Lasagna with Homemade Sausage and Homemade Ricotta

Lasagna with Homemade Sausage and Homemade Ricotta

For the ricotta:

8 cups whole milk

3 cups heavy cream

2 teaspoons salt

10 tablespoons lemon juice (freshly squeezed)

In a nonreactive pot, add milk, cream, and salt. Monitor temperature with a candy thermometer. When the temperature reaches 200 degrees, remove pot from stove, and add lemon juice. Stir, and allow to sit undisturbed for 15 minutes. Then, in a bowl with a cheesecloth and colander, pour the mixture, separating the curds and the whey. Allow to remain in this position for 1-2 hours, depending on desired thickness of the ricotta. For thicker ricotta, leave for closer to the 2 hour time. 

For the sausage:

1 pound ground pork

salt

1 teaspoon red pepper flake

3 tablespoons chopped parsley

4 cloves garlic, chopped
3 tablespoons extra-virgin olive oil

In a frying pan, sauté garlic, red pepper flake, and parsley in olive oil until garlic is tender. Then, add the ground pork, salt, and cook until thoroughly cooked (approximately 5 minutes). 

For the mushrooms:

2 cups baby portobello mushrooms, chopped

2 cloves garlic, chopped

salt

1 tablespoon lemon juice
4 tablespoons extra-virgin olive oil

In a frying pan, sauté  mushrooms (with salt), covered, over medium heat until the mushrooms release water. Then, uncover, add lemon juice, garlic, and cook until the water has boiled away.

For the lasagna:
3 cups shredded mozzarella cheese
2 cups classic red sauce
1 package oven-ready lasagna (such as Barilla 9 oz. box)
1 large egg
1 cup chopped basil
Mixture of ricotta, sausage, mushrooms

First, pre-heat oven to 475 degrees.

In a mixing bowl, mix egg and basil with the ricotta mixture. Then, in a lasagna pan, place a small amount of sauce on bottom of the pan. Then, begin layering lasagna, placing in the order: ricotta mixture, red sauce, and mozzarella cheese. Continue layering and topping in this fashion until the top layer. Once you reach the top layer, place red sauce first, followed by mozzarella cheese. Next, cover lasagna pan with foil, and place in oven and bake for 30 minutes. Then, remove foil, and broil until cheese is bubbling and slightly browned. Top with additional chopped basil if desired. Enjoy!

Black Cod with Shiitake Mushrooms, Arugula, and Kumquat Juice

Black Cod with Shiitake Mushrooms, Arugula, and Kumquat Juice 

1 pound black cod, cut into 4 ounce portions
2 tablespoons butter
Juice of 19 kumquats
2 tablespoons olive oil
salt
black pepper
2 cloves garlic, chopped
1/4 pound shiitake mushrooms

Overnight, marinate fish in juice of 8 kumquats, salt, and black pepper. Make sure the juice is in contact with the flesh of the fish.

In a frying pan with olive oil, sauté black cod over medium heat, including the marinating fluid. Cook for approximately 10 minutes, or until thoroughly cooked. When there are approximately 2-3 minutes remaining, add butter, and continue to sauté.

Meanwhile, in a second pan, sauté mushrooms in olive oil over medium heat with garlic, salt, black pepper, and juice of 10 kumquats. Cook until thoroughly cooked, or about 5 minutes.

To plate, top fish with arugula topped with shiitake mushrooms. Enjoy!

Homemade Ricotta

Unlike the store-bought version, homemade ricotta has a much better texture, flavor, and appearance. It is also easy and convenient to make at home. Try this ricotta in your next recipe which calls for it, or as a spread on baguette drizzled with olive oil. You are sure to be pleased!

Homemade Ricotta

8 cups whole milk

3 cups heavy cream

2 teaspoons salt

10 tablespoons lemon juice (freshly squeezed)

In a nonreactive pot, add milk, cream, and salt. Monitor temperature with a candy thermometer. When the temperature reaches 200 degrees, remove pot from stove, and add lemon juice. Stir, and allow to sit undisturbed for 15 minutes. Then, in a bowl with a cheesecloth and colander, pour the mixture, separating the curds from the whey. Allow to remain in this position for 1-2 hours, depending on desired thickness of the ricotta. For a thicker ricotta, allow to separate closer to the 2 hour time. 

Lohikeitto

Lohikeitto is a traditional Finnish soup consisting of salmon, leeks, and potatoes. It cooks quickly and is easy to prepare and cook, and makes for a comforting and healthy cold winter meal. 

Lohikeitto 

1 leek, chopped
2 pounds pink salmon, cut into small pieces
5 cloves garlic, chopped
1/2 medium onion, chopped
4 medium russet potatoes, cubed
4 tablespoons butter
8 cups chicken stock
2 teaspoons dried dill
Salt
Black pepper

Sauté leeks, onions, and potatoes in olive oil and 2 tablespoons butter. Add salt and dill. Allow to cook over medium heat, covered until water has been released and leeks are tender (about 10-15 minutes). Then, add chicken stock and garlic, and simmer, covered for 20 minutes. Next, add salmon, black pepper, and 2 tablespoons of butter. Allow salmon to cook and liquid to come to a boil, then serve.

Mushroom Khudi

Khudi is an Indian yogurt-based soup. This variation is my mother's recipe, and one of my most favorite dishes!

Mushroom Khudi

1/2 small onion, chopped
1 cup white button mushrooms, sliced
salt
4 tablespoons extra-virgin olive oil, plus extra for drizzling
3 cloves garlic, chopped
1/2" by 1/2" piece of fresh ginger, chopped
1/4 cup of cashews
1/4 cup almonds
2 tablespoons poppy seeds
1 small  jalapeño, chopped
1 cup nonfat yogurt
2 cups vegetable or chicken stock


Soak cashews and almonds in cold water for 15-20 minutes.

First, in a stockpot, saute onions, garlic,  jalapeño, and ginger in olive oil. In a frying pan, saute salted mushrooms in olive oil, covered.

Then, place onion mixture from stockpot, cashews, almonds and poppy seeds in a blender, and blend until smooth.

Next, place the blended mixture back into stockpot (over medium-low heat), and add mushrooms, yogurt, stock, and salt. Stir vigorously until smooth, and the soup comes to a boil. Remove from heat, serve individual portions with drizzled olive oil.

Spicy Miso Soup for Two

This recipe is a variation of classic miso soup. The spiciness of the hot sauce, and the velvety, rich smoothness of the olive oil add a new dimension that's sure to please your palate on a cold, winter day.


Spicy Miso Soup for Two

16 oz. chicken stock
1 oz. rice noodles
2 tablespoons miso paste
2 cloves garlic, chopped
1 tablespoon Louisiana hot sauce
1 tablespoon wakame
6 tablespoons soy sauce
1 tablespoon fish sauce
2 tablespoons extra-virgin olive oil

In a stockpot, allow chicken stock, garlic, and fish sauce to come to a boil. Simmer for 3-5 minutes, until garlic is tender. Next, add rice noodles, and cook until al dente. Then, turn heat off stove, and allow soup to cool for 2-3 minutes. Then, add in miso paste, and stir until evenly incorporated. Finally, mix in soy sauce, hot sauce, and olive oil.