Blackberry Glaze

November 5, 2012

WSJ June 2012. try with venison or use on baby back pork ribs

In a blender, purée:

  • 1¼C honey
  • ½ C blackberry preserve
  • ¾ LBs or 2½C fresh blackberries
  • ¼ C maple syrup
  • 3 TBs bourbon
  • 3 TBs balsamic vinegar
  • 1 TBs and 2 tsp red pepper flakes
  • 1 TB salt
  • 1 TB pepper

Transfer to a saucepan. Bring to a simmer over med-hi heat. Reduce to med-low, cook about 15 min, stir frequently until reduced and syrupy.

Brush on meat to glaze on grill or broiler. 1 min each side.

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Serves 4-6

Dressing: whisk together in small bowl:

  • 2 TB olive oil
  • 2 TB white vinegar
  • 1 tsp honey
  • S&P

SALAD toss with dressing.

  • 3 C blueberries
  • 2 hothouse cucumbers, seeds scraped out, peeled, cut into 1 ” diagonal pieces
  • 3 scallions thinly sliced
  • 1 C crumbled feta
  • 1 heart romaine chopped
  • 2 C lightly packed mint leaves

Croque Monsieur

November 5, 2012

Serves 4

Each sandwich: 2 slices bread, ¼ C Mornay sauce, 3 oz ham, 1 oz cheese, 1 tsp mustard, brush grill side with butter.

  • 8 slices sweet batard
  • 12 oz thinly sliced ham
  • 4 oz Gruyère cheese grated
  • 4 tsp Dijon mustard
  • 3 TBs unsalted butter melted

Mornay sauce: melt butter, add flour stir about 2 min, slowly whisk in milk, add spices. Cook until thickened 2-3 min. Add 2 oz grated cheese, whisk until melted. Remove  discard  bay leaf & thyme sprig.

  • 2 TBs unsalted butter
  • 2 TBs flour
  • 1 C milk
  • 1 bay leaf
  • 1 fresh thyme sprig
  • pinch fresh nutmeg
  • 2 oz grated Gruyère cheese

Beef Bourguignonne

November 5, 2012

Williams-Sonoma 2012.  Serves 8-10 Preheat oven 350°F. Use Dutch oven 6Qt

Braise meat, heat oil med-hi until smoking. brown beef on all sides 10-12 min per batch. transfer to large bowl.

  • 4½ LBs boneless chuck roast, cut into 1 ” cubes, season with S & P
  • 2 TBs canola oil

Add to pot, cook until browned 6-8 min. (add water if too dark). Transfer to bowl with meat.

  • 1 LB quartered mushrooms
  • 1 Tb canola oil

Add bacon, reduce heat to medium cook until browned 6-8 min. transfer to bowl with beef.

  • ½LB slab bacon diced ¼”

Add onion, garlic and veal demi-glace & flour.  Stir constantly until fragrant 1 min. slowly stir in wine. stir occasionally, cook 20 min.

  • 1 large onion diced, cook until softened 6-8 min then add:
  • 2 tsp minced garlic
  • 1½ TBs veal demi-glace
  • ½ C flour
  • 1 bottle (750 ml) Pinot Noir

Prepare for oven cooking: Return beef, mushrooms & bacon to pot with wine sauce. Add broth, pearl onions & bouquet garni, bring to a simmer, cover with foil and lid. Transfer pot to oven, bake 2-3 hours until meat fork tender.

  • 3 C beef broth
  • 1 LB pearl onions peeled
  • 1 bouquet garni (2 bay leaves,4 thyme sprigs,6 parsley sprigs)

Adjust seasoning S&P, sprinkle with 3 TBs chopped flat leaf parsely.

Serve with boiled potatoes with parsely.

Lentils Braised

November 5, 2012

From Williams-Sonoma 2012, 8 svgs

Saute vegetables and Bacon in frying pan medium heat

  • 3 oz diced bacon saute until fat rendered 4-6 min
  • 1 TB olive oil

Add diced vegetables, saute until softened 6-8 min

  • 1 onion diced
  • 1 carrot diced
  • 1 stalk celery diced

Add garlic, saute about 1 min

  • 2 cloves garlic minced

Turn heat up to med hi, add wine, cook 3-4 min to reduce liquid

  • ½ cup dry white wine
  • 1 bay leaf
  • 2 large fresh thyme sprigs

Add broth and lentils, bring to a boil, reduce heat, simmer covered 35-40 minutes

  • 3 Cups chicken broth
  • 2 cups dry lentils, rinsed, drained

Remove bay leaf & thyme sprigs, serve with duck confit or chicken thighs.

 

From WSJ 2012

Vinaigrette

  • 1 small shallot, minced
  • 3 TBS Sherry vinegar

In small bowl, cover shallots with vinegar. Let sit 10 minutes, then add and whisk constantly:

  • 3 TB olive oil
  • 2TB canola oil
  • season with salt & pepper

Prepare fennel & Artichokes

  • 1 Cup fennel, sliced 1/8th inch thick, sprinkle with flaky sea salt & juice of ½ Lemon. Set aside 5-10 Min.
  • 3 -4 whole artichokes in olive oil, quartered.

Prepare Arugula greens

  • 8 Cups arugula toss with pinch of salt
  • 3 ounces shaved parmesan (use vegetable peeler)
  • Add artichokes, fennel.
  • Toss with half of vinagrette, add extra to taste.