January 8
The weather in Seattle has been crazy windy, enough to make it hard walking forward! I do love a good wind storm:) So here are a few recipes for the fam, and whoever else wants to see what I've been learning in culinary classes.
Stew
Ingredients:
Bacon, raw, cut small
Beef, no fat and cut to 1" cubes (dust with flour, salt and pepper)
Pearl Onions, parboiled and skins off
Potatoes, cut small dice
Carrots, small dice
Celery, sliced
Aromatics (bay leaf, parsley, peppercorns, Herbs-fresh- i like thyme, rosemary, sage)
Salt TT (To Taste)
Stock/ broth (beef or chicken)
Mushrooms
*Red Wine
*Tomato
Salt and Pepper, TT
1 In saucepan on stove top, cook bacon until fat starts liquidating. Add beef and brown, cooking most of the way thru.
2 Remove meats from pan, add vegetables (minus mushrooms) to fat and saute until golden. If using tomato add after everything else is browned. Toast tomato then pour in wine (or some stock if you don't want the wine) to cover the bottom of the pan. Using a spoon, stir off flavorings from pan and then add rest of stock and aromatics.
3 Simmer (don't boil) for about 45- 1 hour. If you want a thicker broth, in smaller pan melt 2 TB butter and 2 TB flour, whisking to get out lumps. Slowly add liquid from stew, whisking to prevent lumps. When it reaches the desired consistency, add back to stew. Take out aromatics (bay leaf) before serving.
Risotto
1 cup small grain rice
4-5 cups stock
1 cup white wine (optional- if not using, use 5 cups stock)
Onion, small dice
Butter
1/2 - 1 cup Parmesan
salt and pepper, TT
1 In saucepan melt butter and sweat onion until translucent. Add rice and heat without browning. Add liquid (wine or extra cup of stock) and stir off flavor from bottom of pan.
2 Add stock to just cover rice, stirring as it evaporates and cooks in. Repeat until all stock is used, or rice reaches desired consistency (takes about 15 minutes).
3 Take off heat, stir in butter and Parmesan, cover and set for 5 minutes.
Hey, I love your recipies :-)
ReplyDeleteHere is windy toooo, stay worm :-)
Yum, yum!! Sounds tasty; can't wait to try the recipes! What does it mean to parboil the onions? Do you make the beef broth the same way you make the chicken broth (same spices)? Can I use regular rice for the risotto? Thanks for the great recipes, sis!
ReplyDeleteMary-
ReplyDeleteThe regular rice we use at home is a short grain so it will work. The
Beef broth is made in a similar way as the chicken, but you oil a roasting pan, heat it, then roast the bones until they're golden.
Take them out, cover with COLD water in a stock pot. In the roasting pan, caramelize your veg- onion, celery, and carrots (this means cook them stovetop and add water to get flavorings off bottom of pan). Add to your already simmering pot of bone. Don't forget to flavor it with something- bay leaf, peppercorns, parsley stems, thyme (add these last). Take a ladle and keep the top clean of floating stuff (just leave your bay leaf in there). Cook at a simmer for 2-3 hours.