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Featured Recipes:
My first recipe is a really simple and yummy Carbonnade. Basically a beef stew/pot roast slowly braised in beer w/ onions. I always serve over mashed potatoes but it would also be good over egg noodles.
I combined three recipes to come up w/ this recipe. Julia Childs' Carbonnade a la Flamande, PWs Beer Braised Beef w/ Onions, and the Simply Recipes recipe for Carbonnade.
It's so friggin good! You can make it two different ways. Either w/ stew beef or a chuck roast. I just do whatever I have on hand or whatever is on sale. Both are delicious.
Carbonnade a la Flamande
INGREDIENTSFamily Size package of stew beef OR a 2.5 to 5 lb chuck roastSalt and freshly ground black pepper4 Tbsp butter3 medium yellow onions sliced about 1/4 inch thick (about 8 cups)1 1/2 cups beef broth1 1/2 cups (12 oz bottle) Newcastle Brown Ale (you could use a belgian ale or pale ale)4 sprigs fresh thyme or rosemary (have omitted before)2 bay leaves3 cloves chopped or smashed garlic1 Tbsp whole grain or dijon mustard 1 to 2 Tbsp brown sugar 1/2 Tbsp cornstarch1 Tbsp white wine vinegar (or apple cider)1 Pat beef dry with paper towels, then season well with salt and pepper. On the stove top, heat 2 tablespoons of butter in a large heavy bottomed dutch oven over medium-high heat until hot, almost smoking. Working in batches, brown the meat, without stirring, about 3 minutes on each side (do not stir, give the meat an opportunity to brown well). Transfer browned beef to a separate bowl.
2 Add 2 tablespoons butter to dutch oven; reduce heat to medium. Add the onions, and 1/2 teaspoon of salt; cook until onions are browned, about 15 minutes. Add garlic; cook until garlic is fragrant. Stir in broth, scraping pan bottom to loosen browned bits; stir in beer, herbs, browned beef with any of the accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2-3 hours until beef is fork tender. (Alternatively can cook in the oven at 300?F.) Stir occasionally, scraping up anything that is sticking to the bottom of the pan. About half an hour before it finishes cooking, combine cornstarch and vinegar, add to pot, also add the mustard and brown sugar. Adjust seasonings to taste.3 Discard herbs. Adjust seasonings with salt and pepper to taste and serve.
Re: Featured Recipes:
Braised Chicken with White Wine, Tomatoes, and Peas
IngredientsServes 48 boneless, skinless chicken thighs 3 slices of bacon, choppedhalf an onion, choppedCoarse salt and ground pepper2 tablespoons olive oil1 cup dry white wine, such as Sauvignon Blanc1 tablespoon fresh thyme leaves, plus sprigs for garnish (rosemary for subsitute)1 box (10 ounces) frozen peas1 pint grape tomatoes, halved2 tablespoons fresh lemon juiceDirectionsIn a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Working in batches, cook chicken until browned, 4 to 5 minutes per side; transfer to a plate (reserve pot).Add bacon, cook until done but not crisp. Remove bacon to plate. Add onion to pot, cook until soft and fragrant. About 10 minutes.Return chicken, bacon and any juices to pot; add wine and thyme. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is opaque throughout, 10 to 15 minutes.Add peas and tomatoes to pot; cook, stirring occasionally, until tomatoes are softened, 4 to 5 minutes. Stir in lemon juice; season with salt and pepper. Serve chicken and vegetables over rice, garnished with thyme sprigs.Easy (kid pleasing) Homemade Mac and Cheese
1lb box of pasta (macaroni, shells or cavatappi)
1 container of light Alfredo found in the refrigerated section
1 can diced tomatoes (I use the Basil & Oregeno can)
2-3 cups of cheddar cheese (depending on how cheese-y you want it)
1 cup grated gruyere
Cayenne Pepper, Garlic Powder, S&P to taste
1 cup bread crumbs (I use Italian seasoned bread crumbs)
1 T olive oil
Boil noodles according to package directions, minus 1 minute.
Drain noodles and reserve one cup of pasta water.
In pot, combine noodles, alfredo sauce and undrained tomatoes. Stir.
Add one cup of hot water and cheese. Stir
Add cayenne, garlic powder, salt and pepper to taste.
Spray cooking dish w/ pam. I use a 9x13 inch pan. Any larger casserole dish will work fine. Pour pasta into pan
Take cup of bread crumbs and olive oil. Combine and top pasta
Bake at 350 for 40-45 minutes (until cheese is bubbly and breadcrumbs are crisp and golden brown.)
Salted Caramel Cupcakes. These are unreal!!!! I used a child's liquid medicine measuring syringe to "inject" the cupcakes w/ caramel. It worked perfectly!
http://www.joyshope.com/2010/06/salted-caramel-cupcakes.html