Bread Dipping oil

•  100ml extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp pomegranate molasses 
• 1 heaped tbsp sundrenched/sunsoaked tomatoes, finely chopped 
• 1 heaped tbsp chargrilled artichokes, finely chopped 
• 1 heaped tbsp olives, finely chopped
• 1 heaped tbsp fresh flat-leaf parsley, finely chopped 
• ½ garlic clove, minced (optional)
• 1 tsp sumac 1 tsp aleppo chilli

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BEEF CLASSIC BEEF BOURGUIGNON

 

https://somuchfoodblog.com/classic-beef-bourguignon/

How to Make Classic Beef Bourguignon

As with all my soups and braises, I HIGHLY recommend investing in a dutch oven. Mine is a huge work horse in my kitchen and I use it almost every day.

TOOLS NEEDED

• 5 QT DUTCH OVEN
• SHARP KNIFE
• CUTTING BOARD

INGREDIENTS AND SUBSTITUTIONS

• Beef. Beef chuck is best here, but brisket also works!
• Bacon. Bacon adds a delicious smoky and rich flavor to the beef bourguignon.
• Veggies. Onion and carrot is classic here.
• Garlic. Garlic makes everything better!
• Flour. Flour helps thicken the beef bourguignon sauce. Read on for how to make this recipe gluten free.
• Tomato paste. Tomato paste adds a rich, deep flavor.
• Red wine. Burgundy wine is classic here, but make sure to use a bold, big flavored red.
• Beef broth. Homemade is always best, but the second best is the true beef stock you buy in the freezer section.
• Beef bouillon. A bit of beef bouillon bolsters the flavor of the stew. My favorite brand is “Better than Bouillon”.
• Herbs. Fresh thyme and fresh bay leaves are the best here. You could use dried bay leaves if necessary.
• Pearl onions. Pearl onions are added later on so you get nice little pieces of onion that aren’t totally stewed. I used frozen, but you can definitely use fresh too. If using frozen, defrost the onions and drain them before using.
• Mushrooms. Adding crispy sautéed mushrooms towards the end of the braise adds flavor while the mushrooms retain their meaty texture.

THE PROCESS

1. Render the bacon. Add the chopped bacon to your dutch oven. Turn the heat to medium-low and cook the bacon, stirring occasionally, until it’s browned and has released some of its fat. Use a slotted spoon to remove the bacon from the pan and transfer to a small bowl.
   

   
2. Sear the beef. Season the cubes of beef all over with salt and pepper. Increase the heat on the dutch oven to medium-high and sear the beef on all sides until browned. You may need to do this in batches. Remove the beef from the pan.
3. Saute the veggies. Decrease the heat to medium and add the butter. Add the chopped onions and carrots to the pot and saute for 2-3 minutes, while stirring often. Add the chopped garlic and cook for another minute. Then, add the tomato paste and cook for 2-3 minutes, stirring often until the paste has darkened in color. Once the tomato paste is ready, sprinkle the flour over the top and stir well to incorporate.
4. Add the wine, stock, and herbs. Add the wine to the pot and use a silicone spoon to work up any browned bits from the bottom of the pot. Add in the beef broth and bouillon and bring to a simmer. Add the beef and bacon back to the pot, along with the thyme and bay leaves.
5. Braise time! Cover the pot and transfer to a 350 F oven. Cook for 2 1/2 hours.
   
6. Add the mushrooms and pearl onions. Around the 2 1/2 hour mark, melt the butter in a skillet. Once the butter is hot and foamy, add the mushrooms and cook until browned. Add the pearl onions and cook for another 5 minutes. Remove the beef bourguignon from the oven and add the mushrooms and onions. Return to the oven until the beef is very tender. Remove from the oven and leave covered for 30 minutes before serving.

Best Beef Cuts for Classic Beef Bourguignon

Using the perfect cut of beef for Classic Beef Bourguignon is paramount! You want a cut that has enough fat and marbling to make it flavorful and keep it from drying out. Below are my favorites:

Beef Chuck – A humble and flavorful cut, beef chuck is so perfect for braising. A chuck roast is usually known as the cut your parents used for pot roast, a large triangular cut from the chuck of the cow. Its well marbled with fat, which prevents it from drying out during low-and-slow cooking. It’s economical and full of beefy flavor.

Brisket – Brisket is another one of my favorite cuts for braising! It’s also fairly cheap and economical and packed with flavor. The brisket is a long cut from the breast/chest of the cow and is sectioned into two parts: the flat and the point. The flat has a layer of fat running across the top, but it is just that: a flat square piece of meat. It’s great for braising. The point is more pointed in shape and has a much higher fat content. Both work well, but if you’re using the point, plan to trim some of the excess fat away.

Making Classic Beef Bourguignon Gluten Free

While this recipe for Beef Bourguignon uses butter and flour to make a roux for thickening, you can make this iconic stew gluten-free.

Skip the flour from the recipe. Instead, You can mix 2 teaspoons of corn starch with 1 1/2 tablespoons of water until smooth. Stir that into the beef bourguignon when you add the mushrooms and pearl onions. It likely won’t be as thick, but it’ll still be really good!

What to Serve with Beef Bourguignon

If you’re throwing a dinner party or just want a nice dinner to enjoy, here are some of my favorite dishes to serve with Classic Beef Bourguignon.

Leafy salad – I love starting a meal with a big leafy salad! My recipe for KALE CAESAR SALAD is one of my favorite salads ever and pairs so well with Classic Beef Bourguignon. You’re going to love the homemade caesar dressing! This ITALIAN CHOPPED SALAD is also a great option.

Mashed potatoes – Who doesn’t love piling tender beef on a bed of mashed potatoes? If you want a classic version, try my CREME FRAICHE MASHED POTATOES. If you want to try something new, my CARAMELIZED ONION AND BACON MASHED POTATOES are a show stopper!

Dinner Rolls – I don’t know about you, but I’m a sucker for warm dinner rolls! I love sopping up any extra juices with a warm piece of bread. Try my foolproof FLUFFY DINNER ROLLS!

Dessert – No dinner party or gathering is complete without some dessert, am I right? Some of my favorite low effort/high reward desserts are my ALMOND RICOTTA CAKE, SKILLET APPLE CRISP, and TEXAS SHEET CAKE.

Storing, Freezing, and Reheating Beef Bourguignon

In the event that you have leftovers, Classic Beef Bourguignon is easy to store and freeze!

To store: Let the beef bourguignon cool to room temperature and store in an airtight container for 4-6 days in the fridge.

Freezing Beef Bourguignon: You can very easily Classic Beef Bourguignon! Let the beef and liquid cool to room temperature and then store in a freezer-safe ziplock bag. Try to press most of the air out of the bag while sealing, this helps prevent freezer burn. Label and freeze for up to 3 months. Defrost overnight in the fridge.

Reheating: Classic Beef Bourguignon is best reheated in a skillet or dutch oven. Add the beef and liquid to a dutch oven or skillet, adding a little extra broth or water as needed. Cover and simmer on low until the beef is tender and warmed through.

Pesto Risotto With Shrimp

Servings: 1

Ingredients 

• 1 tablespoon butter
• 1 shallot, chopped
• 1/2 cup Arborio rice
• 1/4 cup white wine or dry vermouth
• 2 cups chicken, seafood, or vegetable stock (especially Better Than Bouillon), heated
• 4 gorgeous jumbo shrimp, peeled and deveined
• 3 tablespoons your favorite jarred pesto, or homemade (if you're an overachiever)
• 1 tablespoon sour cream
• 1 pinch salt and pepper, to taste

Directions

1. In a medium braiser or any high-sided pan, melt the butter and sauté the shallot for a couple minutes, or until translucent. Stir in the rice, coating each grain until oil-slicked. Splash in the wine and reduce, stirring constantly.
2. Once the alcohol has evaporated, lower the heat and slowly ladle in the hot stock (one or two ladlefuls at a time), stirring until fully absorbed by the rice between each addition. Keep stirring until the rice is perfectly al dente (to the tooth), about 16 to 18 minutes.
3. When cooked to your liking (at this stage, I like my rice with a slight bite in the middle), turn off the heat, stir in the shrimp, and cover for 5 minutes so the risotto and shrimp can finish cooking together in the residual heat.
4. After 5 minutes, stir in the pesto and sour cream, which should loosen it up a bit, and season to taste with salt and pepper.

Chorizo risotto

This easy yet impressive risotto dish uses storecupboard and freezer staples, and takes just five minutes to prepare

Recipe LINZI BRECHIN Photograph TOM REGESTER

SERVES 4 | PREP 5 MINS COOK 40 MINS | EASY | ✱

• 225g spicy chorizo ring, sliced into half moons
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped 
• 300g arborio rice
• 2 tbsp tomato purée
• 150ml dry white wine
• (we used sauvignon blanc)
• 1.2 litres chicken stock, hot 200g frozen peas
• 2 tbsp finely grated parmesan
• 2 tbsp chopped flat-leaf parsley

1. In a frying pan, fry the chorizo (with no oil) over a medium-low heat until the oil begins to release. Cook for 5-6 mins, stirring,until crispy, then remove with a slotted spoon and set aside.
2. Add the onion to the pan, season well and cook for 8-10 mins, stirring occasionally, until soft but not coloured. Add the garlic, cooking for1 min, before stirring in the rice and tomato purée, and cooking andtoasting the rice for a further 2 mins.
3. Increase the heat slightly and pour in the wine. Bubble for 1-2 mins or until mostly evaporated. Spoon in a ladleful of the stock and stir well until absorbed. Repeat for 25-30 mins or until the risotto is creamy but still has a little bite.
4. Stir in the chorizo and peas, as well as half the parmesan and parsley. Turn off the heat and allow to sit for 5 mins, covered. Serve in bowls sprinkled with the remaining parmesan and parsley.

PER SERVING 647 kcals | fat 22.3G saturates 8.7G | carbs 69.1G | sugars 7.1G fibre 5.5G | protein 32.9G | salt 3.8G

58 December 2022 Omagazine.com

Five-Spice Brussels Sprouts and Sausage Stir-Fry

Ingredients

4 servings

• 1 Tbsp. (or more) vegetable oil
• 1 lb. hot Italian sausage, casings removed
• 1 medium onion, thinly sliced
• 4 garlic cloves, thinly sliced
• 1 small jalapeño, thinly sliced
• 1 lb. brussels sprouts, halved
• Kosher salt
• 2 Tbsp. soy sauce
• 1 Tbsp. sherry vinegar or red wine vinegar 
• 2½ tsp. five-spice powder

Step 1

Heat a dry large nonstick skillet or wok over high. Add 1 Tbsp. vegetable oil, then 1 lb. hot Italian sausage, casings removed. Using a wooden spoon, break up sausage into bite-size pieces and cook, stirring every couple of minutes, until sausage is mostly cooked through with some golden brown edges, 6–8 minutes. Using a slotted spoon, transfer sausage to a plate. Pour fat in skillet into a small heatproof bowl or measuring glass.

Step 2

Add 1 Tbsp. fat back to pan and cook 1 medium onion, thinly sliced, tossing every 30 seconds or so, until softened but not floppy, about 3 minutes. Stir in 4 garlic cloves, thinly sliced, and 1 small jalapeño, thinly sliced, and cook, stirring often, until softened, about 2 minute. Transfer to plate with sausage. 

Step 3

Heat another 3 Tbsp. fat (or vegetable oil if you’ve run out of fat) in same pan. Add 1 lb. brussels sprouts, halved, season with kosher salt, and toss to combine. Arrange brussels sprouts so each piece has as much contact with pan as possible. Let cook, undisturbed, until golden brown around edges underneath, about 3 minutes. Toss and pour in 2 Tbsp. soy sauce and ½ cup water. Reduce heat to medium, cover pan, and cook until brussels sprouts are just tender, about 5 minutes. Remove pan from heat and return sausage and onion mixture back to pan if you have room. Add 1 Tbsp. sherry vinegar or red wine vinegar and 2½ tsp. five-spice powder and toss to combine. (If you don’t have enough room in the pan, toss everything together in a large bowl.)

Risotto Alla Vodka with Chicken

Risotto alla vodka marries two classics in one luxurious bowl

Pasta alla vodka and risotto are two of my all-time favorite dishes (risotto is arguably my favorite breakfast, don’t ask!), so I’m honestly shocked it’s taken me so many years to combine them.

My twist on the Italian American classic that came to fame in the ’80s, and is traditionally made with penne, is a case of more is more: rich, creamy risotto made even richer, creamier and more flavorful. I start out just as I would with risotto: shallots sizzling in butter and olive oil. I then add a robust amount of garlic, followed by tomato paste, which is where we start to take the alla vodka spin.

I cook the tomato paste until it’s a deep, brick red, before adding Calabrian chiles for heat but also for more complex fruity, peppery flavor. Then, the star ingredient: vodka. And I always flambé! (But this dish doesn’t require it and will be equally delicious if you choose the less dramatic approach and simply add vodka to the pan, and stir and simmer to cook off the alcohol and release any bits stuck to the bottom.)

Next come the gradual additions of stock and a mini arm workout from all the stirring.

The super-rich finishing touches? Freshly grated parmesan, mascarpone and heavy cream, which take this already decadent dish to the next level.

I like to finish mine with fresh basil from my garden, which helps balance all that cheese and cream, and then I try not to inhale it straight out of the pot.

Storage: The risotto is best freshly made; refrigerate leftovers for up to 3 days. Gently reheat over low heat with a little stock or water to loosen it up until the desired consistency is achieved.

Servings: 4

Ingredients

• 500 gm of chicken
• 4 cups no-salt-added or reduced-sodium vegetable stock 
•  2 tablespoons extra-virgin olive oil 
•  2 tablespoons unsalted butter 
•  1 large shallot, minced 
•  Fine salt
• 5 cloves garlic, minced or finely grated 
•  2 (15ml) tablespoons tomato paste  
• 1 to 3 teaspoons minced Calabrian chiles (1 to 3 chiles) 
•  1 1/4 cups (about 9 ounces) Arborio rice 
•  1/4 (60ml) cup vodka 
•  1/2 (120ml) cup warm water, as needed (optional) 
•  1/2 cup (120ml)  grated parmesan cheese, plus more for serving 
•  1/2 cup (120ml) heavy cream 
•  1/4 (60ml)cup mascarpone or ricotta cheese 
•  Freshly ground black pepper 
•  1/4 cup fresh basil leaves, torn 

Step 1

In a medium pot over low heat, bring the stock to a simmer, then cover and keep hot.

Step 2

Meanwhile, in a large heavy-bottomed pot over medium heat, combine the olive oil, butter, shallot and a generous pinch of salt and cook, stirring, until the shallots begin to soften, about 2 minutes. Stir in the chicken pieces, and fry for 6-8 minutes until seared all over and turning lightly golden. 

 Add the garlic and cook, stirring, until softened, about 2 minutes. Add the tomato paste and Calabrian chiles, and cook, stirring, until the tomato paste is toasted and becomes dark brick red, 2 to 4 minutes.

Step 3

Add the rice, and cook, stirring often, until the edges are translucent and the rice starts to smell nutty, about 2 minutes. Pour in the vodka and cook until it reduces by half, about 1 minute. (If you want a dramatic show, you can also carefully light the vodka on fire using a long lighter to cook the alcohol out.)

Step 4

Begin adding the simmering stock, about 1 cup at a time, stirring often, until the rice has absorbed most of the liquid before adding more, 4 to 5 minutes. After 20 to 25 minutes, taste the rice for doneness; it should be tender but with a slight bite to it. If you prefer a looser risotto, you can make a final addition of 1/2 cup of warm water.

Step 5

Once the rice has absorbed the last addition of liquid, add the parmesan cheese, heavy cream, and mascarpone or ricotta cheese, and stir until fully melted and combined.

Step 6

Taste, and season with additional salt and the black pepper, and garnish with the fresh basil. Remove from the heat and serve.

Nutrition Information

Per serving (1 cup, using no-salt-added stock and ricotta cheese)

Calories: 613; Total Fat: 30 g; Saturated Fat: 16 g; Cholesterol: 78 mg; Sodium: 598 mg; Carbohydrates: 63 g; Dietary Fiber: 1 g; Sugar: 0 g; Protein: 13 g

Wine braised Short Ribs

Ingredients

• 4-8 Short Ribs (10-14oz each )
• 1 onion
• 2 celery stalks
• 1 head garlic
• 1-2 large carrots
• ½ cup flour
• Rosemary, thyme
• 2 cups (500ml) dry red wine
• 2 cups (500ml) beef stock/broth, low sodium
• 1/4 cup black peppercorns
• 2 tbsp tomato paste
• 1 tbsp butter

Gremolata Topping

• 2 parts parsley
• 1 part minced garlic
• 1 part lemon zest

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Preparation: 

1. Preheat the oven to 350 degrees.
2. Generously season the short ribs with sea salt and then dredge in flour (on all sides). Shake off the excess and sear these for 2 minutes on each side in a dutch oven pot over medium heat with oil.
3. Set ribs to the side, add in chopped onion, celery, and carrots and stir for 4-5 minutes. Slice a garlic bulb in half and add that to the pot as well. Add in a whole bottle of red wine and a whole box of beef stock.
4. Add in brown sugar, fresh herbs and black peppercorns. Bring this to a bubble, add the short ribs back in, cover and throw into the oven for 3 hours.
5. Set ribs to the side, strain/scoop out all the veggies/herbs/peppercorns and then cook the red wine sauce over medium heat until it’s reduced by half. Whisk often. It should coat the back of a spoon (may take 15-20 min but take your time here). Finish with a knob of butter.

Example videos

https://www.youtube.com/watch?v=9EHmJydeue0&t=207s

https://www.recipetineats.com/braised-beef-short-ribs-in-red-wine-sauce/

https://www.ethanchlebowski.com/cooking-techniques-recipes/red-wine-braised-short-ribs-1

Cocktail - Kingston Negroni

 Ingredients:

-1oz -1.5oz Appleton Estate Rum (depending on taste preference)
-0.75oz Sweet Vermouth
-0.75oz Campari

Instructions:
Add all ingredients to a glass with a large ice cube and stir. Garnish with an orange wedge and enjoy!

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