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.


Chicken Provencal

January 22, 2012

Williams Sonoma 2003. Preheat oven 400°. Use cast iron Dutch Oven. Serves 4.

  • 1 chicken (3-4 LBs) cut up 8 pcs.
  • 1/4 C flour, season with salt & pepper
  • 1/4 C olive oil

Toss chicken in flour mixture. Heat oil in pot med-hi. Brown chicken 3 min per side in batches. Transfer to large plate.

  • 1 yellow onion (sweet) thinly sliced
  • 1/2 LB cremini mushrooms quartered

Add onions & mushrooms to pot until onions turn golden (about 4 mins). Remove from heat.

  • 2 C dry white wine
  • 1 1/2 TBs chicken demi-glace
  • 3 sprigs fresh thyme

Add wine and demi-glace, turn on heat high, bring to boil, stir occasionally. Return chicken to pot, add thyme. Bring to boil, reduce heat to low, cook 2 min. Transfer pot to oven, bake uncovered 25 min.

  • 1/2 LB Yukon gold potatoes, cut into 1/2 inch pcs.

Add potatoes to chicken pot, stir. Bake  uncovered 35 min more.

  • 1 pint (2 C) cherry tomatoes halved.

Remove pot from oven,  add tomatoes. Stir gently and let stand 5 min.


Riesling Chicken

January 22, 2012

Gourmet Epicurious. 4 Svgs Preheat oven to 350° Use cast iron Dutch Oven. Dry Rieslings Alsace “1 “, German  “Trocken” Mosel-Saar-Ruwer /  Baden-Württemberg, NY Finger Lakes region

  • 1 Whole chicken with skin 3 1/2 Lbs, cut up.(2 drum sticks, 2 thighs, breasts cut in half – 4 pcs)
  • 1 tsp salt
  • 3/4 tsp pepper
  • 1 TB oil
  • 1 TB butter

Pat chicken dry, sprinkle with salt & pepper. Heat  oil in dutch oven medium-high, add 1 TB butter until foam subsides. Brown chicken in 2 batches, turning once, about 10 minutes per batch. transfer to a plate. Pour off fat from pot.

  • 4 medium leeks, white only, finely chopped (2 Cups)
  • 2 TBs finely chopped shallots
  • 2 TBs butter

Cook leeks, shallots & butter in pot over med-hi heat until leeks are pale golden (5-7 mins).

  • 4 medium carrots, halved diagonally
  • 1 C dry riesling (preferably Alsatian)

Add chicken, skin side up with any juices to pot with leeks. Add carrots & wine and boil until liquid is reduced by half (3-4 mins). Cover pot and braise in oven 20 -25 mins.

  • 1 1/2 LB small (2 in) peeled red potatoes (or small Dutch yukon)
  • 2 TBs chopped flat leaf parsley

Cover potatoes with water, add 1 1/2 tsp salt. Bring to boil, reduce to simmer, cook 15 mins. Drain, add parsley and shake to coat.

  • 1/2 C crème frâiche
  • fresh lemon juice (Meyer preferably)

Stir crème frâiche, lemon juice, salt & pepper into chicken mixture, add potatoes.