Tag Archives: do-ahead

Pork (or Boar) Stew with Prunes and Armagnac

Posted on November 28, 2011 | 28 Comments

I prepared this stew with boar meat, because boar reminds me of autumn in Europe when it’s the season of la chasse – or hunting season.  Like most game, boar is lean and has a slightly gamey flavor. It benefits from slow cooking and pairs well with powerful aromatics such as juniper, winter fruit and spirits, such as Calvados and Armagnac. If you cannot find boar meat, pork is a good substitute.

Pork (or Boar) Stew with Prunes and Armangnac
Serves 6-8.

20 prunes
3/4 cup Armagnac brandy
2 tablespoons olive oil
Salt
Freshly ground black pepper
3 pounds boar or pork shoulder meat, cut in 2 inch chunks
4 ounces bacon, coarsely chopped
2 large carrots, chopped
1 large yellow onion, chopped
3 garlic cloves, chopped
1 bottle full bodied red wine
2 bay leaves
1 bouguet garni: 3 rosemary sprigs, 2 thyme sprigs, handful of celery leaves

Combine prunes and Armagnac in a bowl. Let sit at least one hour.
Preheat oven to 325 F. Heat olive oil over medium-high heat in a dutch oven or oven-proof pot with lid. Season the meat all over with salt and pepper. Sauté in batches, without overcrowding, until brown on all sides. Transfer meat to a bowl. Add bacon to dutch oven and sauté until the fat renders. Add carrots and onion. Sauté 5 minutes. Add garlic and sauté 1 minute. Return meat to the pot with any accumulated juices. Add prunes with Armagnac, wine, bay leaves, bouquet garni, 1 teaspoon salt and 1 teaspoon black pepper. Bring to a boil, then reduce heat to a simmer. Cover pan and transfer to oven. Bake until meat is very tender, 2 1/2 – 3 hours. Remove from oven and taste to check seasoning. Remove and discard bay leaves and bouquet garni. (Stew may be prepared up to two days in advance. Warm over low heat or in a 300 F. oven before serving.) Serve with mashed potatoes or polenta.

If you like this you might enjoy these recipes:
Harvest Chicken Tortilla Soup
Boar Ragu with Pappardelle
Braised Pork Belly in Soy Sauce from RasaMalaysia
Smoky Paprika Pork Stew from What We’re Eating
Chinese Red Braised Wild Boar from Hunger Angler Gardener Cook

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Posted in Autumn, Fall, gluten-free, Main Course, one-pot, Pork, Soups and Stews, Winter

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Chocolate Pots de Crème with Gran Marnier

Posted on January 9, 2011 | 26 Comments

Chocolate Pots de Crème are an entertainer’s best friend. They may be prepared up to 2 days in advance and are very easy to make. With just a little finesse, and some high quality chocolate, you can be sure to wow your guests. Depending on the vessel in which they are served, they are an appropriately small shot of rich chocolate following  a heavy meal, or a moreish serving for the chocoholics at the table. Keep it simple with straight-up chocolate, or dress it up with Gran Marnier. This recipe is a keeper.

Chocolate Pots de Crème with Gran Marnier

This recipe requires refrigeration before serving for at least 6 hours. For best results, prepare at least one day before serving. Makes 6 large or 12 small servings.

1  3/4 cups heavy cream
3/4 cup whole milk
6 ounces high quality dark chocolate (70-72%), finely chopped
6 egg yolks
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon Gran Marnier or Cointreau (optional)

Gran Marnier Whipped Cream
Candied orange peel and/or raspberries for garnish

Preheat oven to 325 F. (170 C.) Combine cream and milk in a saucepan and bring to a simmer over medium heat. Remove and add chocolate, whisking until melted and thoroughly incorporated. Whisk eggs, sugar and vanilla together in a large bowl. Slowly add chocolate to the eggs, whisking constantly. Mix in Gran Marnier if using. Strain through a fine-meshed sieve into another bowl. Blot foam from the top of the chocolate with a paper towel or skim with a spoon.
Pour chocolate into demi-tasse cups or 3/4 cup ramekins. Cover each cup with foil. Place cups in a large baking pan. Pour boiling water into the pan until it reaches half-way up the side of the cups. Bake until the chocolate is set but still wobbles in the middle, about 40 – 50 minutes depending on the size of the cups. Remove and transfer cups to a wire rack; cool. Cover and refrigerate pots de crème at least 6 hours (or overnight). Bring to room temperature before serving.
Serve with Gran Marnier Whipped Cream. Garnish with candied orange peel or raspberries.

Gran Marnier Whipped Cream:
Before serving, beat 1/2 cup heavy cream in bowl of an electric mixer until soft peaks form. Whisk in 2 tablespoons sifted confectioners’ sugar and 2 teaspoons Gran Marnier and beat until stiff peaks form, taking care not to overbeat.

If you like this, you might enjoy these TasteFood recipes:
Rich Chocolate Brownies
Strawberry Napoleon
Chocolate Mousse with Raspberries and Cream

and these chocolate recipes from the food blogs:
German Chocolate Cake from David Lebovitz
Chocolate Sheet Cake from The Pioneer Woman
Chocolate Macarons from Ms. Adventures in Italy

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Posted in chocolate, Desserts, entertaining, Parties

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Aprés-Ski Menu: Beef Bourguignon

Posted on December 31, 2010 | 17 Comments

Beef Bourguignon – reprinted from the TasteFood archives, because it’s on our New Years Eve menu tonight.  Happy New Year everyone!

During the winter season I like to prepare rustic recipes from the French countryside. These hearty dishes are made with staples from the land, such as potatoes and root vegetables, bitter winter greens, cured meats and cheese.  My favorite is Beef Bourguignon, a stew consisting of a tough cut of beef slow-cooked in Burgundy wine until falling-apart tender, mingling with carrots, onions and mushrooms in a rich, savory stock.  It’s a delicious one-pot meal perfect for a cold night or an apres-ski meal. It may easily be made in advance, and like most stews, tastes even better the next day for easy planning. Enjoy with a glass of red wine, a roaring fire, friends and family.

Beef Bourguignon

Serves 6-8

5 tablespoons olive oil
3 pounds beef chuck, cut in 1 1/2″ chunks
Salt and pepper
1/2 cup cognac

4 large carrots
1 large yellow onion, cut in large chunks
4 large garlic cloves, smashed
1 – 750 ml. bottle full-bodied red wine
1 cup beef stock
1 – 6 ounce can tomato paste
2 teaspoons dried thyme

10 ounces (300 g.) pearl onions, peeled
1/2 pound white mushrooms, halved
1 tablespoon brown sugar

Heat 2 tablespoons olive oil over medium-high heat in a large oven-proof pan with lid or Dutch-oven. Season beef all over with salt and pepper. Working in batches, add beef to pan in one layer and brown on all sides. Transfer to a bowl. Add cognac to pan and deglaze pan over medium-high heat, scraping up bits. Allow to reduce by half. Pour cognac over beef and set aside.

Preheat oven to 325 F. (170 C.)  Coarsely chop 2 carrots.  Heat 2 tablespoons olive oil in same pan. Add chopped carrots, onion and garlic. Sauté 3 minutes over medium heat. Add beef, wine, stock, tomato paste, and thyme. (Beef should be covered by the wine and stock. If not, add more wine or stock to cover.)  Bring to boil, reduce heat to low and cook 2 minutes.  Cover and place in oven. Bake until meat is very tender 2 1/2 – 3 hours.

About 30 minutes before beef is done, cut remaining carrots in 1/2″ slices.  Steam or blanch carrots until crisp tender; drain. Sauté mushrooms and onions in a skillet with one tablespoon olive oil until light golden brown.

Remove beef from oven.  Strain liquid from stew into a saucepan. Separate meat from vegetables and discard vegetables. Boil liquid until sauce is reduced by 1/2 and has a sauce consistency, skimming fat from surface. Add sugar. Season to taste with salt and pepper. Pour sauce back over beef.   Add carrots, mushrooms and onions to stock. Simmer 15 minutes. Serve.

Beef bourguignon can be prepared up to 2 days in advance. Cover and refrigerate. Remove solidified fat from surface before reheating. Reheat over medium-low heat on stovetop, or in a 325 F. oven.

For a full wintry menu, serve these TasteFood recipes with the stew:
Frisée and Escarole Salad with Lardons
Smashed Potatoes and Celery Root with Horseradish
Apple Tarte Tatin

or try these stews from the food blogs:
African Chicken Peanut Stew from Simply Recipes
Bourbon, Beer and Beef Stew from No Recipes
Slow-Cooker Squash Stew with Garbanzo Beans and Red Lentils from Andrea Meyers

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Posted in Autumn, Fall, entertaining, France, gluten-free, Main Course, Meat, one-pot, Soups and Stews, Winter

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