Recipe for Boeuf Bourguignon-Daring Cooks

I'll admit it.  When I first read through this month's Daring Cooks challenge, I thought "is all that really necessary for a beef stew?"  Well, maybe not necessary but definitely worth it-I'd say this is the best beef stew I've ever made!  Our May 2012 Daring Cooks' hostess was Fabi of fabsfood.  Fabi challenged us to make Boeuf Bourguignon, a classic French stew originating from the Burgundy region of France.


Oh, and did I mention it is a Julia Child's recipe, from Mastering the Art of French Cooking?



If you're interested, here's a link to Julia making this on You Tube, such a classic!
  
Yield: 6 hearty servings
Time: 5 hours


Ingredients:

• 6 ounces bacon
• Olive oil
• 3 pounds beef, cut into chunks for stew
• Salt and pepper
• 3 TBSP flour
• 3 cups red wine
• 1 large carrot, cut in to chunks
• 1 onion, sliced
• 2 cups beef stock, plus 1/2-3/4 cup additional for onions
• 1 TBSP tomato paste
• 2 cloves garlic, mashed
• Fresh thyme
• 1 bay leaf, crushed
• 3 TBSP butter
• 24 pearl onions
• 1 lb mushrooms, quartered

Method:

• Preheat oven to 450 degrees.
• Remove bacon rind (keep), cut bacon into lardons (sticks) and simmer both rind and bacon in 4 cups of water for 10 minutes.  
• Drain and dry well with paper towels.
• Dry the beef well with paper towels.
• In a Dutch oven or other oven proof container, heat the olive oil and saute the  lardons for 3 minutes until lightly brown; remove from oil.
• Saute beef in the same pan until browned; remove.
• Saute carrot and sliced onions in same pan for 5 minutes.
• Return lardons and beef to pan, season with salt and pepper, then toss all in the flour.
• Place pan in oven for 5 minutes to further brown meat (I really didn't see any difference so I'd skip this next time).
• Remove pan and stir in wine, 2 cups of stock, tomato paste, garlic, a handful of thyme leaves,  the bay leaf (crushed), and the blanched bacon rind.
• Bring to a simmer on the stove top, cover and place in oven.
• Turn oven down to 250 degrees and cook for 3 1/2-4 hours until meat is fall apart tender (check occasionally that stew is just gently simmering).
• While stew is cooking, saute the peeled pearl onions in 1 TBSP butter until brown then cover with stock and simmer for 20-25 minutes until most of liquid disappears.
• Saute mushrooms in remaining butter until browned and released liquid is reabsorbed.
• When meat is cooked, remove pan from oven and let sit for a few minutes.
• Skim off any fat (I had fairly lean meat, so there really wasn't anything to skim off).
• Stir in mushrooms and onions, taste for seasoning, and heat to bubbling.
• Serve with sprinkle of fresh thyme leaves.

Really a fantastic meal!  Thanks Fabi for reminding us of this classic dish.

Check out the Daring Cooks! 
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Recipe for Moussaka-Secret Recipe Club

Moussaka-something I love ordering in restaurants but have failed miserably the few times I've tried to make it. Not this time!  Thanks to Evelyne at Cheap Ethnic Eatz, I now have a great recipe.  Evelyne's blog was my March Secret Recipe Club assignment.  It is a nice experience each month to really spend some dedicated time on a fellow bloggers site.  You can read more and see all of this months recipes on the Secret Recipe Club site.

Evelyne has a nice mixture of ethnic recipes on her site so I'd encourage you to go over and check it out.  It was hard to pick just one recipe but I'm really happy I chose her moussaka.  The only real changes I made were using bison instead of lamb or beef (wanted to use lamb but couldn't find any the day I was cooking) and I used a fair bit more cinnamon than called for, only because I love it so much!


Yield: 8 servings
Time: 2 hours


Ingredients:

• 2 large eggplants
• salt
• 1/4 cup olive oil
• 2 lbs ground bison, lean
• 2 large onions, diced
• 2 garlic cloves, smashed and minced
• 1/2 cup good red wine (I used a pinot noir)
• 1/4 cup tomato paste
• 3/4 TBSP ground cinnamon
• salt and pepper
• 1/3 cup fresh parsley, chopped
• 1 cup plain breadcrumbs
• 1 cup grated aged Parmesan
• Cooking spray

For the bechamel sauce:

• 1/4 cup butter
• 1/3 cup AP flour
• 4 cups 2% milk
• 4 eggs, lightly beaten
• 2 cups 2% cottage cheese
• 1 tsp freshly ground nutmeg

Method:

• Slice the eggplants into 1/2 inch slices; lay on paper towels and sprinkle with salt; allow to sit at room temperature for 30 minutes.
• Heat a few TBSP of oil over med-high heat.
• Wipe salt off and dry eggplant slices then fry until browned and softening; do in batches adding more oil as needed. Drain on paper towels after each batch.
• Hold cooked eggplant for assembly of casserole and meanwhile heat remaining oil over medium heat.
• Add onions and cook until translucent.
• Add ground bison and cook until no longer pink.
• Add garlic and cook 1 minute.
• Add wine, tomato paste, cinnamon, salt and pepper.
• Bring to a boil and simmer for 15 minutes.
• Add parsley.
• Preheat oven to 375 degrees.
• Spray 9x13 inch baking dish with cooking spray.
• Sprinkle half the breadcrumbs over the bottom of dish.
• Layer half the eggplant, then half the meat, then half the Parmesan.
• Repeat layering, breadcrumbs, eggplant, meat, Parmesan.
• Make sauce by melting butter over medium heat.
• Whisk in flour and cook for 1 minute.
• Pour in milk, whisking continuously until very thick.
• Remove from heat.
• Slowly whisk in eggs, cottage cheese and nutmeg.
• Pour sauce over casserole, smooth top if needed.
• Bake for 1 hour or until browned.
• Cool for 10 minutes and serve.

Why was this recipe a keeper?  I think it was a combination of having the eggplant sliced to the right thickness, cooking until browned and softening and then the wonderful bechamel with cottage cheese in it.  The sauce was rich without being too overwhelming.  I think this would be amazing made with ground lamb (and hope I can find some next time!).


This keeps and reheats very nicely.  Thanks Evelyne for sharing this recipe!
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Recipe for Cheesy Chicken Penne Pasta. Secret Recipe Club!

It's that time again!  I'm really enjoying the opportunity to participate in the Secret Recipe Club.  It is a collection of bloggers who secretly pick a recipe from another's blog and cook and post about it.  Not only is it fun to spook around on someone else's blog but it is also a treat to see who had your blog for the month and what they picked to cook.

This month my assigned blog was The Life & Loves of Grumpy's Honeybunch authored by Shelby, a wife and a mom to two grown boys, Justin and Christopher. Now, coincidence or what?  I'm a wife and a mom to two grown boys, Justin and Christopher.  Okay, Shelby lives in NY and I live in Maui, so not everything is spookily the same but, I'm just sayin'! 


Shelby has some awesome recipes on her site.  Like I've been into an Indian kick lately, she's been into an Asian one.  I definitely have plans to try her honey and sesame chicken some time soon but for today I chose her cheesy chicken penne pasta.

Time: 55 minutes

Yield: 6 servings

Ingredients:

·         8 oz. whole wheat penne pasta

·         1 ½ pounds boneless, skinless chicken breast cut into bite sized pieces

·         1 TBSP olive oil

·         Salt and pepper

·         1 shallot, chopped

·         1 clove garlic, chopped

·         1 cup organic vegetable broth

·         ¾ cup fat free half and half

·         6 oz. gruyere cheese, shredded, divided

·         1 cup frozen English peas

·         1/3 cup homemade breadcrumbs

·         Cooking spray

Method:

·         Cook pasta according to package directions for al dente.

·         Preheat oven to 375 degrees.

·         Heat olive oil over medium-high heat and when hot, add chicken that has been seasoned with salt and pepper.

·         Cook chicken for about 4-5 minutes, until browned.

·         Add in shallot and garlic and lower heat to medium and cook 5 additional minutes.

·         Add broth and bring to boil.  Reduce heat and simmer for 5 minutes.

·         Add half and half and simmer an additional 5 minutes.

·         Stir in 5 oz. of the cheese and cook until melted.

·         Stir in peas and drained pasta.

·         Spray casserole dish with cooking spray and add pasta/chicken mixture.

·         Top with breadcrumbs and then remaining cheese.

·         Bake for 25 minutes or until top has browned and casserole is bubbly.

I made very few changes to the original recipe, which Shelby adapted from another blogger (isn't recipe blogging great!), the main one being using fat free half and half instead of heavy cream.  We really enjoyed this casserole!  I used 365 Organic Whole Wheat Penne which we find to be very tasty and with none of that cardboard taste some whole wheat pasta has (unsponsored). 


If you wanted to make this a bit more decadent, I think adding in some bacon would be amazing and make it reminiscent of a carbonara.  Enjoy!


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Recipe for Ground Turkey, Black Beans and Rice Mexican Casserole

Staring at a package of ground turkey breast, I was pretty uninspired...until I remembered reading about a chicken and black bean casserole Jenny recently posted on her blog, Picky Palate.  I love food bloggers!  I changed things up a pretty good bit and loved the results. 

Time:  45 minutes

Yield:  8 servings

Ingredients:

• 1 TBSP canola oil
• 1 ½ cup chopped red onion
• 1 ¼ lb. ground turkey breast
• 2 TBSP taco seasoning
• 3 cups green enchilada sauce, medium heat
• 15 oz. can black beans, rinsed and drained
• 3 cups cooked brown rice
• 1 cup light sour cream
• Salt and pepper to taste
• 1 cup low fat grated 4 cheese Mexican cheese (more if you want it really cheesy)
• Cooking spray
• Hot sauce (optional)

Method:

• Preheat oven to 375 degrees.
• Heat the canola oil over medium high heat in a large skillet.
• Add onions and brown.
• Push onions to side of pan, add turkey and taco seasoning and stir occasionally until turkey is cooked.
• Remove from heat and stir in the enchilada sauce, black beans, rice, and sour cream.
• Taste and adjust seasoning with salt, pepper, and hot sauce if using (I didn't).
• Spray a casserole dish with cooking spray.
• Pour mixture into casserole dish and top with grated cheese.
• Bake for 25 minutes or until bubbly and cheese is melted.

Wow, the enchilada sauce with its little hint of heat and the taco seasoning really made this dish full of flavor.  It reheats nicely (about 1 1/2 minutes on 80% power in the microwave).  We loved it and left overs got rave reviews from my son and friends who were here visiting.   Thanks Jenny for the inspiration!

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