Winter Recipes
Boeuf a la Bourguignonne (Beef Stew Burgundy-Style)
3 pounds beef chuck, cut into large pieces
1 large yellow onion, peeled and finely chopped
2 carrots, peeled and finely chopped
2 cloves garlic, peeled
Bouquet garni
1 bottle good, rich red burgundy or California pinot noir
6 ounces Lean salt pork, diced
Salt and freshly ground black pepper
1/3 cup flour
1 pound small white mushrooms, stems trimmed and caps peeled
Put beef, onions, carrots, garlic, and bouquet garni into a large bowl and add wine. Using your hands, mix all the ingredients together, then cover bowl with plastic wrap and refrigerate for 24 hours.
Remove beef from marinade, reserving marinade, and dry meat well on paper towels. Fry salt pork in a large pot over medium heat until crisp, about 7 minutes. Season beef with salt and pepper to taste. Add to pot and brown on all sides, about 7 minutes. Sprinkle in flour, and cook, stirring constantly, for 3 minutes. Add marinade and 2 cups water and bring to a boil over high heat, scraping up browned bits from bottom of pan with a wooden spoon. Reduce heat to low, cover, and cook until meat is tender, about 3 hours. Add mushrooms and cook for 30 minutes more. Remove bouquet garni before serving.
Yield: 4 to 6 servings.
Recipe Courtesy of Saveur Cooks Authentic French: Rediscovering the Recipes, Traditions & Flavors of the World's Greatest Cuisine by the editors of Saveur Magazine (Chronicle Books)
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Winter Recipes
Chicken Scaloppine
with Sun-Dried Tomatoes and Peas
6 boneless, skinless chicken half breasts
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup flour
6 tablespoons olive oil
1 cup chopped white onion
6 cloves garlic, thickly sliced
1-1/4 cups coarsely chopped sun-dried tomatoes packed in olive oil, drained before chopping
1/2 cup full-bodied red wine
1 cup tomato sauce
1 cup chicken stock
1 1/2 cups fresh or frozen peas
Salt and pepper to taste
2 tablespoons chopped fresh Italian parsley
To prepare the chicken, remove the tenderloin from each half breast; you may freeze for later use. Cut the half breasts across the grain (widthwise) into three slices. Hold your knife at a 20-to-30-degree angle to the cutting board so that you slice on the bias and end up with oval scaloppine. You should get three scaloppine from each half breast. Pound them lightly between pieces of waxed paper or plastic wrap to a thickness of 1/4 inch.
Sprinkle with 1/4 teaspoon each salt and pepper. Dust lightly with the flour, and shake off any excess. In a large saucepan, heat the olive oil over high heat, and quickly brown the chicken on both sides, 2 to 3 minutes per side. You will have to do this in batches. Remove from heat to a platter, and cover with foil to keep warm.
Add the onion, garlic, and sun-dried tomatoes to the oil in the pan. Sauté over medium-high heat until the onion is translucent and the garlic starts to brown, about 4 to 6 minutes. Add the wine, and sauté for 2 to 3 minutes, deglazing the pan to dislodge any browned bits from the bottom. Add the Tomato Sauce and stock, and bring to a boil. Add the peas, and simmer until the sauce is reduced by half, about 10 to 12 minutes. Add salt and pepper to taste.
Return the chicken to the sauce until heated through, 2 to 3 minutes (see tip below), sprinkle with the parsley, and serve.
Chef's Tip: If the pan is not big enough to hold all the chicken and the sauce, pour the sauce into a large baking pan, place the scaloppine on top, and reheat in a preheated 350-degree F oven for 3 to 5 minutes.
Recipe Courtesy of Nick Stellino's Family Kitchen by Nick Stellino (Putnam)
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Winter Recipes
Easy Herbed Grilled Salmon Recipe
Vegetable oil spray
1-1/2 pounds boneless salmon filet about 1-inch thick (large end preferred)
1/2 lime
2 tablespoons white wine
1 teaspoon mayonnaise (may substitute butter)
1/2 teaspoon kosher salt (optional)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried dill weed
1/4 teaspoon Hungarian sweet paprikag
Preheat grill to high heat. Make a tray out of a doubled-length of heavy-duty foil large enough for the salmon filet, by folding a long piece in half and folding up all four sides, with the dull side up.
(The shiny side reflects, so you want it down so as not to burn the food.) Spray the entire inside of the foil tray liberally with cooking spray. Place the foil tray on a platter or metal tray to transport to the grill.
Place the salmon filet in the foil tray skin-side down (or boned-side up if it is skinned). Squeeze lime juice over salmon and sprinkle with white wine. Spread top of salmon with the mayonnaise.
In a small bowl, mix together kosher salt, onion powder, garlic powder, lemon pepper, oregano, basil, and dill weed. Sprinkle the mixture evenly over the top of the salmon, then top with the sweet paprika.
Place baking pan with foil tray on hot grill. Transfer the foil tray to the hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of the fish filet. Do not overcook or it will be dry and unpalatable. Turning is not necessary. Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork. Whitefish is done when it turns opaque. This method works best with large, thick filets. Use a spatula to lift the salmon away from the skin to serve. Garnish with lime slices, if desired.
Yield: 2 servings
Note: If you are unable to grill the salmon, preheat your oven to 475 F. Leave foil tray on the baking sheet and bake about 15 minutes, or until done.
Recipe Courtesy of Peggy Trowbridge Filippone,Your Guide to Home Cooking
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Winter Recipes
French Onion Soup Gratinee -
Soupe a L'Oignon Gratinee Recipe
2 pounds yellow onions, skinned
4 Tbsp salted butter
1 tsp meat glaze
2 tsp potato flour
4 cups chicken stock
3/4 cup dry white wine or Champagne
Salt
Pepper, freshly cracked
4 Tbsp salted butter (see instructions)
2 Tbsp cognac or good brandy
1 tsp Dijon mustard
8-10 slices French bread, thinly sliced (to be toasted)
1 cup Parmesan cheese, freshly grated
Salted butter, melted
Cayenne pepper
To serve:
6 slices French bread (untoasted), thickly sliced (or 1 slice per portion for
soup bowl)
Cut the onions in half and then into 1/2-inch slices. In a large heavy pan, melt the first 4 Tbsp of butter and add the onions [NO seasoning]. Brown very slowly, stirring occasionally [VERY important, brown slowly]. When a rich golden brown, stir in, off the heat, the meat glaze, potato flour, chicken stock, and wine. Season with salt and pepper.
Return the mixture to the heat and bring to a boil.
In a bowl, cream the second 4 Tbsp pf butter. Mix in the brandy and mustard. Stir into the soup bit by bit.
Sprinkle a little grated Parmesan cheese over the top, cover, and keep warm until ready to serve. (The soup can be made to this point a day in advance and reheated to continue as follows.)
Preheat oven to 400 degrees F, brush the thin slices of French bread with a little melted butter and sprinkle with a little grated Parmesan cheese and a few grains of cayenne pepper per slice. Put the bread on a baking sheet and brown in the oven.
To serve, put a slice of the French bread in the bottom on each individual soup bowl and spoon the onion soup over it. Sprinkle with more grated Parmesan cheese and a little melted butter, and brown under a hot broiler. Serve with the thin slices of toasted and garnished French bread and more grated cheese.
Yield: 6 servings.
Recipe Courtesy of The Dione Lucas Book of French Cooking by Dione Lucas and Marion Gorman (Random House)
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