Tag: stew

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

Aprés-Ski Menu: Beef Bourguignon

by Lynda Balslev18 Comments on Aprés-Ski Menu: Beef Bourguignon

 

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 can 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 to 8

Olive oil
3 pounds beef chuck, cut into 1 1/2-inch chunks
Salt and freshly ground black pepper
1/2 cup cognac
4 large carrots, divided
4 large garlic cloves, smashed
1 large yellow onion, chopped
1 (750-ml.) bottle full-bodied red wine
1 cup beef stock
1 (6-ounce) can tomato paste
2 teaspoons dried thyme
10 ounces pearl onions, peeled
1/2 pound white mushrooms, halved
1 tablespoon brown sugar

1. Heat 2 tablespoons olive oil over medium-high heat in a large oven-proof pan with lid or Dutch-oven. Season the beef with salt and pepper. Working in batches, add the beef to the pan, without over-crowding, and brown on all sides. Transfer to a bowl and repeat with the remaining beef.
2. Add the cognac to the same pan and deglaze over medium-high heat, scraping up any brown bits, and reduce by half. Pour the cognac over the beef and set aside.
3. Preheat the oven to 325 F. (170 C.)  Coarsely chop 2 carrots. Heat 1 tablespoon olive oil in the same pan. Add the chopped carrots, the garlic, and onion. Sauté over medium heat until slightly softened, about 3 minutes. Return the beef and any collected juices to the pot. Add the wine, stock, tomato paste, and thyme. (The beef should be covered by the wine and stock. If not, add more wine or stock to cover.) Bring to boil, then reduce the heat to low. Cover the pot and transfer to the oven. Cook until the meat is very tender, 2 1/2 to 3 hours.
4. About 30 minutes before the beef is finished cooking, cut the remaining carrots into 1/2-inch slices. Saute the carrots in a skillet with 1 tablespoon oil until bright in color and crisp-tender, about 3 minutes. Transfer to a plate. Add the onions and mushrooms to the same skillet and sauté until lightly golden and crisp-tender, about 3 minutes. Remove from the heat and set aside.
5. Remove beef from oven. Pour the stew into a large strainer set over a bowl. Remove the meat from the mixture and return to the Dutch oven, then press down on the cooked vegetables in the strainer to extract as much juice as possible. Discard the solids.
6. Pour the strained liquid into a saucepan and bring to a boil over medium-high heat. Simmer until the liquid is reduced by half and has a sauce consistency, skimming the fat from surface. Add the sugar and season to taste with salt and pepper. Pour the sauce back over beef and add the carrots, onions, and mushrooms. Bring to a simmer to heat through, then serve.

Note: 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.

Chicken, one-pot, Poultry, Soups and Stews, Wine, Winter

Coq au Vin

by Lynda Balslev9 Comments on Coq au Vin

Coq au Vin is cozy winter food. It’s meant to slow cook and, like many stews, tastes even better the day after it’s prepared. I’ve come across recipes for quick Coq au Vin. This option sounds ideal for a busy weekday night, but, if you ask me, I would rather save my Coq au Vin for the weekend when it can simmer away, filling the kitchen with warmth and the aromas of wine and herbs, while building anticipation for dinner to come.

Traditional Coq au Vin required slow cooking, since it called for using a tough rooster as its main ingredient, which benefited from a long cooking process to tenderize the bird. Nowadays, chicken is commonly used, and the length of cooking time is shortened. Nonetheless, the dish is best when left to simmer over low heat, and the sauce is allowed to reduce and thicken into a luxuriously rich stew.

In this version, I omit the bacon and use a generous amount of brandy to deglaze the pan. Tomato paste is added to round out the sauce with a touch of sweetness. I like to slow-cook the stew in the oven at a lower temperature, freeing up the stove top for other needs. In the meantime, I am free to get on with other tasks, or relax with a book and a cup of tea or gløgg.  This is the epitome of winter weekend food, preferably when the weather is cold and dismal outside.

Coq au Vin – Chicken Braised in Red Wine

As an option to butchering a whole chicken, purchase 2 whole legs and 2 to 3 breasts with skin and bone intact. Serves 4 to 6.

1 tablespoon olive oil
One chicken, cut in 8 pieces
Salt
Freshly ground black pepper
1/3 cup brandy
4 garlic cloves, smashed
3 large carrots, sliced 1/2-inch thick
1 large onion, chopped
8 ounces white mushrooms, halved (quartered if large)
1 (750 ml) bottle full-bodied red wine
1/4 cup tomato paste
2 teaspoons dried thyme
2 bay leaves
1 tablespoon brown sugar

1. Preheat the oven to 325°F. (170°C.) Heat the oil in an oven-proof pot with lid or Dutch oven over medium-high heat. Add the chicken pieces, skin-side down, in batches. Brown on all sides, 4 to 6 minutes. Transfer to a platter.
2. Carefully add the brandy to the pot (it will steam) and stir to deglaze the pot while you let the brandy reduce by about half.
3. Add the garlic, carrots, onion, and mushrooms, and cook for about 3 minutes, stirring frequently. Add the wine, tomato paste, thyme, and bay leaves. Return the chicken to the pot and nestle the pieces in the wine. Bring to a boil and then reduce the heat to a simmer. Cover the pot and transfer to the oven to cook for 1 1/2 hours, stirring occasionally.
4. Transfer the pot to the stove top. Remove the chicken and vegetables with a slotted spoon and place in a large bowl. Boil the sauce over medium heat until reduced by about half and thickened to a sauce consistency, skimming the fat, about 20 minutes. Add the sugar and salt and pepper to taste. Return the chicken and vegetables to the pot, and gently simmer to thoroughly heat through.
5. Serve warm in low bowls with mashed or roasted potatoes.

Chicken, Curries, Main Course, one-pot, Poultry, Soups and Stews

Curry Chicken Stew

by Lynda Balslev10 Comments on Curry Chicken Stew
Curry Chicken Stew

When I lived in Geneva for 10 years in the nineties, there was no shortage of cheese and French haute cuisine. There is nothing wrong with that.  However, from time to time I found myself craving exotic, spiced flavors from further corners of the world. Short of the falafel truck outside of La Placette, there were few alternatives. The few available ethnic restaurants were often overpriced and underwhelming – Swiss interpretations of the real gritty deal. So, I quickly learned to make my own versions of curries, satays, and spring rolls at home. They were hardly authentic, but I was able to satisfy my wistful taste buds.

One day, I came across a recipe for Country Captain in a cooking magazine. It was a sweet tomato-based chicken stew, studded with apple and infused with curry. It seemed easy to prepare with ingredients I could readily find in the Swiss suburbs, so I made it. The stew was light and fresh, pleasantly balanced with the acidity of tomato, sweetness of fruit and a nice kick of curry. For no real reason, I didn’t make it again. The recipe was filed, and over time I forgot about it – until recently, when I stumbled across a recipe for Country Captain in Saveur Magazine. As soon as I read the name, I was transported back to Geneva when I first made the stew and reminded of how much I enjoyed it.

Country Captain is a dish that originated in the American south. Influenced by the flavors of India and introduced to the U.S. by British officers, it’s a mild stew, usually garnished with currants and almonds and served with rice. It’s not overpowering and it’s heat may be adjusted according to taste, which makes it a great family dish. This recipe for Curry Chicken Stew is inspired by Country Captain, however, in my version I add more vegetables and omit many of the extra garnishes.

Curry Chicken Stew

This recipe calls for chicken off the bone, which shortens the cooking time and makes it easy to prepare as a weeknight dinner. Serves 4-6.

Olive oil
4 boneless chicken thighs, with skin
2 large boneless chicken breasts, with skin
Salt
Freshly ground black pepper
1 large yellow onion, chopped
2 large carrots, sliced
1/2 large head of cauliflower, broken into 1 inch florets
1 poblano pepper, cut in 3/4 inch pieces
1 annaheim or serrano chile pepper, stemmed seeded, sliced
3 tablespoons curry powder
2 tablespoons grated ginger
2 large garlic cloves, minced
1 – 28 ounce can Italian plum tomatoes with juices
1 bay leaf
1 tablespoon brown sugar

Basmati rice
Parsley cilantro

Preheat oven to 325 F. (170 C.) Heat 1 tablespoon olive oil in a deep skillet or Dutch-oven over medium-high heat. Salt and pepper the chicken pieces. Add chicken in batches to the skillet without overcrowding. Cook until brown, about 3 minutes each side. Transfer to a plate. Add 1 tablespoon olive oil to the skillet. Add onion and sauté 2 minutes. Add carrots, cauliflower and peppers. Saute until vegetables begin to soften, about 4 minutes. Add curry powder, ginger and garlic. Cook, stirring, until fragrant and the vegetables are thickly coated with the curry powder, about 2 minutes. Add tomatoes, bay leaf, brown sugar, 1 teaspoon salt and 1 teaspoon black pepper. Simmer 10 minutes.
Return chicken to the skillet and partially nestle the pieces in the stew with the browned skin exposed. Cover with lid or foil and transfer to oven and bake, 15 minutes. Remove lid and continue to bake until chicken is cooked through, about 15 minutes more. Serve stew in bowls or deep dishes, spooned over basmati rice. Garnish with fresh parsley or cilantro leaves.

Autumn, Fall, Main Course, Soups and Stews, Vegetables and Salads

Butternut Squash, Tomato and Chickpea Ragout with Kale and Couscous

by Lynda Balslev10 Comments on Butternut Squash, Tomato and Chickpea Ragout with Kale and Couscous

Butternut Squash Couscous

The heat of chile, spices of North Africa and earthiness of kale beautifully complement sweet butternut squash in this hearty ragout. Bright, rich and healthy, this recipe is easily prepared in 30 minutes making it a delicious option for a weeknight. If you prefer an even richer stew, Italian sausage or chorizo may be added.  Most likely, however, you will find that the meatless version is substantial and satisfying enough to win over any carnivore. Be sure to serve the ragout with couscous to soak up the liquid.

Butternut Squash, Tomato and Chickpea Ragout with Kale and Couscous
Serves 4 to 6.

Extra-virgin olive oil
1 large yellow onion, coarsely chopped
2 garlic cloves, minced
2 red jalapeno or serrano chiles, stemmed, seeded, finely chopped
1 small butternut squash, peeled, seeded, cut in 3/4 inch cubes – about 4 cups
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
3 1/2 cups chicken stock, divided
1 (14-ounce) can crushed plum tomatoes with juice
1 (15-ounce) can chickpeas, drained and rinsed
Salt
3 cups kale leaves, tough stems removed, torn into bite-size pieces
2 cups couscous

Heat 1 tablespoon olive oil over medium heat in a deep sauté pan or stock pot. Add onion and sauté until beginning to soften, 2 minutes. Add garlic and chiles and sauté until fragrant, 30 seconds. Add butternut squash and dry spices; sauté 2 minutes. Add 1 1/2 cups chicken stock and tomatoes with juices. (The squash should be just covered with liquid. Add extra chicken stock if necessary.) Bring to a boil. Reduce heat and simmer, partially covered, until squash is tender but firm, 15-20 minutes. Add chickpeas and 1 teaspoon salt. Continue to simmer, 10 minutes. Stir in kale and simmer until leaves are wilted and bright green, 2 minutes.
While the ragout is simmering bring 2 cups chicken stock to a boil in a medium saucepan. Add couscous, 1 tablespoon olive oil and 1 teaspoon salt. Cover and remove from heat. Let sit 5 minutes. Fluff with fork.
To serve, spoon couscous into a bowl or shallow plate, leaving a well in the center. Ladle ragout into the center. Garnish with fresh cilantro or parsley leaves.

To prepare with sausage: As a first step, slice 8 ounces hot Italian sausage or chorizo into 1/2 inch pieces. Sauté in deep sauté pan until golden brown on all sides. Transfer sausage to a plate lined with a paper towel. Pour off all but 1 tablespoon rendered fat. Add onion and proceed with instructions above, substituting the sausage fat for the olive oil. Return sausage to the ragout with the chickpeas.

Fish and Shellfish, Soups and Stews

Oyster Stew with Chorizo and Spinach

by Lynda Balslev6 Comments on Oyster Stew with Chorizo and Spinach

Oyster Stew

I love a good fish soup, and one of my favorites is chowder. Depending on what looks best in the market, I usually choose a firm-fleshed fish such as halibut or salmon and call it fish chowder, or add clams and call it (surprise) clam chowder. Either way, I add a smoky component, such as bacon or smoked salmon. The smokiness is crucial to the flavor of the soup. This recipe stays in the shellfish lane and incorporates fresh oysters. The same principle applies in terms of smoky flavor, and chorizo adds the necessary kick to the milky broth. Handfuls of fresh spinach help to lift the soup, adding a dose of veggies to justify the luxurious cream.

Oyster Stew with Chorizo and Spinach

Serves 4

1 tablespoon extra-virgin olive oil
6 oz. (180 g.) chorizo sausage, cut in 1/4-inch slices
1 medium onion, chopped
1 1/2 cups whole milk
1 cup heavy cream
1 cup shucked oysters (about 12), liquor drained and reserved
3 cups baby spinach leaves
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper

1. Heat the oil in a large saucepan over medium heat. Add the chorizo and cook until golden brown, about 5 minutes, turning as needed. Transfer the chorizo to a plate lined with a paper towel.
2. Pour off all but 1 tablespoon fat from the saucepan. Add the onion and sauté over medium heat until translucent, 2 to 3 minutes. Add the milk, cream, and reserved oyster liquor. Bring to a boil and stir in the oysters. Simmer for about 2 minutes, and then add the spinach and cook until wilted, about 2 more minutes. Season with the salt and pepper to taste.
3. Ladle into bowls and serve immediately.

Fish and Shellfish, Soups and Stews

Spicy Halibut Stew with Chorizo and Kale

by Lynda Balslev7 Comments on Spicy Halibut Stew with Chorizo and Kale
Spicy Halibut Stew with Chorizo and Kale

Halibut STew

I was tempted to make a fish chowder last night. Nothing beats a rich and creamy chowder on a rainy day. However, when I opened my refrigerator a bag of kale fell out.  It’s curly leaves were bursting out of the plastic demanding attention. Obligingly, I started to think of other possibilities.  A container of chicken stock was sitting squarely on the middle shelf, patiently waiting to be put to use, and I decided to change course. Instead of chowder, I would make a lighter stew with the fresh halibut I had purchased in the morning. I wanted a smoky component to lend depth to the flavor of the soup, so I fished a chorizo sausage from the meat drawer. I would also add chunks of potato that would complement the sturdy greens. The result? Satisfying, rustic dinner in a bowl:

Spicy Halibut Stew with Chorizo and Kale

Serves 4

2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 fennel bulb, ends and fronds trimmed, chopped
8 oz. spicy chorizo, cut in 1/2″ slices
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
1 bay leaf
2 large Yukon gold potatoes, cut in 1/2″ cubes
6 cups chicken broth
1/2 lb. kale, ends trimmed, washed, coarsely chopped
1 lb. halibut filet or other firm fleshed white fish, cut in 1″ pieces
Flat leaf parsley for garnish
Freshly ground black pepper

Heat olive oil in a soup pot over medium heat.  Add onion and garlic and cook, stirring, one minute. Add fennel and chorizo and continue cooking, stirring, until onion is translucent and fennel begins to soften. Add potatoes, thyme, oregano, salt and bay leaf and toss to coat in the oil.  Add stock and bring to a boil. Reduce heat and simmer, partially covered, until the potatoes are nearly tender.  Stir in kale and cook until leaves brighten and stalks soften, about 3 minutes.  Add halibut and carefully submerge in stock. Gently cook over medium heat until fish is just cooked through.  Add extra salt if necessary. Remove from heat. Serve in warm soup bowls garnished with parsley sprigs and freshly ground black pepper.

Appetizers, Fish and Shellfish, Soups and Stews

Lobster Bisque – a gift that just keeps giving

by Lynda Balslev4 Comments on Lobster Bisque – a gift that just keeps giving

Lobster xmas house

reprinted from the TasteFood holiday archives

A gift box labelled “Perishable” arrived at our home earlier this week. I had a heads-up on this, because my mother, who lives on the coast of Maine, mentioned she was sending us something edible for the holidays.  When the box arrived I was on my way out the door, running late to go into the city with a friend. When the deliveryman handed me the box, I imagined a fruitcake or chocolate. I set the parcel on my kitchen table and hurriedly put on my shoes by the door.  Suddenly, the box shifted. I looked up in surprise, and my dog started growling.  I hesitated, but the box didn’t move again, and my friend was outside tooting her car horn ready to go.  Figuring the contents of the box were just settling, I picked up the box and placed it on a bench outside the front door in the cold air.  After all the box said “Perishable.”  I would tend to it when I came home.

An hour later my husband called me on my phone.  He had arrived home early and discovered the box.  Did I know the contents?  I paused, knowing something was coming.  He continued to tell me that we were the proud owners of 2 new family members.  As he explained further it suddenly came to me: They were lobsters. From Maine. Of course.

So now what?  I love lobster, but I don’t like to cook them.  I face this contradiction every summer when we visit Maine.  My husband is understanding and clearly not as conflicted in the lobster department, so generously offered to stun them and boil them before I came home.  And when I did I found a platter of freshly cooked lobster.  We enjoyed them for dinner, saving and freezing the shells and extra meat to make a bisque.  Several days later I cooked the shells, making a rich stock for the base of the bisque to which I added the remaining lobster meat and cream.  Served in demi-tasse cups it was a sublime and elegant addition to a holiday party, an extra treat created from the gift that keeps giving.

Bisque

Lobster Bisque
an elegant addition to a holiday or celebratory dinner

Makes 4-6 portions

2 cooked lobsters

2 tablespoons vegetable oil
1/3 cup (80 ml.) brandy
1 fennel bulb, halved lengthwise, sliced thinly
3 shallots, sliced thinly
2 garlic cloves, cut in slivers
8 black peppercorns
3 tablespoons tomato paste
4 cups water

2 cups heavy cream

Prepare stock:
Working over a large bowl to catch juices, break off lobster tails and claws.  Crack tails and claws and remove meat.  Chop lobster meat in large chunks.  Cover and chill.
Coarsely chop lobster shells and bodies.  Place shells in bowl.  Reserve lobster juice from the bowl.

Heat oil in a large pot over high heat.  Add lobster shells and bodies and sear without stirring for one minute.  Stir them and continue cooking, stirring occasionally, until the shells begin to brown, about 5 minutes.
Add brandy, fennel, shallots, garlic and peppercorns.  Reduce heat to medium-low.  Cook, stirring, until vegetables soften, about 3 minutes.  Add tomato paste and water.  Bring to a boil.  Boil for 20 minutes.  Remove from heat and let stand for 15 minutes.
Strain through a fine-meshed strainer, pressing firmly on solids.  (Can be made in advance to this point.  Cover and refrigerate for up to 2 days or freeze up to one month.)

Add cream to lobster stock.  Simmer 10 minutes.  Add lobster meat.  Stir to heat through.
Serve in bowls or demi-tasse cups.

Crab and Shrimp Bisque:
If lobster is not readily available, you can substitute the lobster with crab or shrimp.  In either case, pre-cook the crab or shrimp.  Then remove the shells, saving the meat.  Cook the shells and follow the recipe as noted above.

Note:
The bisque pictured above has lobster and shrimp meat, since we ate a good deal of the lobster when it was freshly cooked.


Bay Area, Fish and Shellfish, gluten-free, Main Course, Soups and Stews

Cioppino

by Lynda Balslev5 Comments on Cioppino

cioppino tf

Cioppino – [chuh-pee-noh]
noun; derived from the Italian word ciuppin

1. An Italian-American stew of fish, shellfish, tomatoes, wine and seasonings; originated in San Francisco.
2. A go-to delicious and hearty fish stew; crowd-friendly, easy in preparation and guaranteed to please friends and family.

Spicy Cioppino with Shellfish
Serves 6

2 tablespoons extra-virgin olive oil
3 large garlic cloves, minced
1 large yellow onion, finely chopped
1 teaspoon dried red pepper flakes
1 red bell pepper, seeded, cut in 1/4″ dice
1 fennel bulb, fronds removed, cut in 1/4″ dice
2 teaspoons dried oregano
1 turkish bay leaf
1 1/2 cups full-bodied red wine, such as Syrah or Zinfandel/Primitivo
1 (28-ounce) can crushed tomatoes with juices
2 1/2 cups chicken stock
2 tablespoons tomato paste

18 littleneck clams
6 large or 12 medium sea scallops
1 pound large shrimp, shelled, deveined, tails left intact
1/2 pound cleaned calamari with tentacles, body cut in 1/4″ thick rings
1 to 2 Dungeness crabs, cracked and broken in pieces or king crab leg, broken in 6 pieces

1/4 cup fresh Italian parsley leaves, chopped
Additional parsley sprigs for garnish

In a heavy stock pot, cook garlic, onion and red pepper flakes in olive oil over medium heat until onions soften and garlic is fragrant without browning, about 3 minutes.  Add red bell pepper, fennel, dried oregano and bay leaf.  Cook stirring, 1 minute. Add wine; bring to boil and reduce to a simmer, cooking 5 minutes.  Add tomatoes, chicken stock and tomato paste.  Simmer, covered, 45 minutes, stirring occasionally.  Season with salt and freshly ground black pepper.  (Stock can be prepared up to 6 hours in advance to this point.  Cool, cover and refrigerate.  Return to a simmer before continuing.)

Add clams and crab to simmering stew.  Cook until clams open, about 5 minutes.  Remove and discard any unopened clams.  Add scallops, shrimp and calamari.  Simmer, covered, until scallops and shrimp are cooked through, about 5 minutes.  Discard bay leaf and stir in chopped parsley. Serve in warm bowls with sourdough bread.

France, gluten-free, Main Course, Meat, Soups and Stews, Winter

A French Country Menu: Beef Bourguignon

by Lynda Balslev4 Comments on A French Country Menu: Beef Bourguignon

 

Beef Bourguignon

During the winter season I like to prepare rustic peasant-style food from the French countryside. These hearty dishes are made with staples from the land such as potatoes, 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.  Try to make it one day in advance, so the flavors can develop overnight, and then enjoy the meal before a roaring fire.

Beef Bourguignon
Serves 6-8

5 tablespoons olive oil
3 lbs. 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 oz. (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.



Uncategorized

Hunter’s Stew, Mediterranean-Style

by Lynda Balslev1 Comment on Hunter’s Stew, Mediterranean-Style

Food 020

Provence or Sicily?  Late summer or fall?  Part coq au vin, cacciatore and ratatouille, this stew is a perfect do-ahead weekend dinner for family and friends.  In one family-style serving bowl, this stew combines the freshness and colors of summer with the comfort and richness of autumm.  Vibrantly spiced with paprika and red chile pepper, late-summer vegetables mingle with chicken in a rich, sweetly rounded soup of red wine, stock and tomato.  Olives and capers add sharpness and zing with the stamp of the Mediterranean.  Don’t crawl under that sofa-throw just yet; this stew is flirting with you on the cusp of the changing seasons.

Hunters Stew – Mediterranean Style
Serves 4-6

One chicken, broken down into 8 pieces
Salt and freshly ground black pepper

2 tablespoon extra-virgin olive oil
1 yellow onion, halved, each half quartered
4 cloves garlic, smashed
1 yellow squash, cut in 1/2″ slices, each slice halved
1 zucchini (courgette), cut in 1/2″ slices, each slice halved
1 large carrot, peeled, sliced in 1/2″ rounds
1 red bell pepper, stemmed, seeded, cut in 1/2″ thick slices
1 green bell pepper, stemmed, seeded, cut in 1/2″ thick slices
1 cayenne or serrano chile, stemmed, seeded, chopped
4 roma tomatoes, cut in chunks
8 medium white mushrooms, halved
1/2 cup pitted green olives or kalamata olives
1/4 cup capers, rinsed, drained
2 tablespoons fresh thyme or 1 teaspoon dried thyme
1 tablespoon hot paprika
2 teaspoons dried oregano
1 bay leaf
1 1/2 cups dry red wine
3 tablespoons tomato paste
1 – 1 1/2 cups chicken stock
Salt and pepper, to taste

Fresh Italian parsley for garnish

Make the stew:
Salt and pepper chicken pieces.
In a heavy pot or dutch oven, heat olive oil.  Add chicken pieces, skin-side down, in batches in one layer to pot.  Cook until brown over medium-high heat, about 5 minutes each side.  Remove and set aside.

In same pot add squash, zucchini, carrot, peppers, tomatoes, mushrooms, olives, capers, paprika, oregano and thyme. Cook stirring, allowing vegetables to brighten in color and soften slightly, about 4 minutes.  Add bay leaf, red wine, tomato paste, chicken.  Add enough chicken stock to just cover chicken and vegetables.  Bring to boil.  Reduce heat to simmer.  Cook over medium-low heat, partially covered, until chicken is cooked through and tender and sauce thickens, about 1 hour. Serve garnished with fresh parsley leaves.