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.
Cucumber Feta Blueberry salad
November 5, 2012
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.
Fennel Arugula Artichoke Salad
November 5, 2012
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.
Olsson Recipes 