Beef Braised in red wine (Boeuf a la mode)

Got this recipe from the book Mastering the Art of French cooking Page 309.




Red wine Marinade:

a big pot that will fit all the ingredients
1 cup, thinly sliced carrots, onions and celery stalks,

2 halved garlic cloves
1 Tbsp thyme
2 bay leaves


1/4 cup minced parsley
2 whole cloves or 4 allspice berries
5 pounds braising beef
1 Tbsp Salt
1/4 tsp pepper
5 cups of red wine such as Chianti
1/3 cup Brandy
1/2 cup olive oil

Place half the vegetables, herbs and spices in the bottom of the bowl.





Rub the meat with salt & pepper and place it over the vegetables.

Spread the rest of the vegetables and herbs over the meat. Pour the wine,

brandy

and olive oil over the meat.

Cover and marinade for at least 6 hours (or up too 12-24 hours). Turn and baste the meat every hour or so. (I marinated mine over night)

Half an hour before cooking, drain the meat on a rack.

Just before browning, dry it thoroughly with paper towels. It will not brown if it is damp.

Preheat your oven to 350 degrees

you will need a dutch oven or oven proof pan that is big enough to hold the meat and braising ingredients

add cooking oil such as vegetable oil, enough to coat the bottom of the pan in a thin layer to the dutch oven and place over moderately high heat. When the oil is to the point of smoking, add the meat and brown on all sides.



This takes about 15 minutes.

pour out the excess oil/fat
Pour in the wine marinade and boil it down until it has reduced by half.

the recipe they suggest adding in veal knuckles, calf’s feet, and rind. So I added in a ham hock

then pour in enough stock or bouillon to come 2/3 of the way up the beef. (4-6 cups beef stock or beef bouillon) Bring to a simmer on stove, skim fat, cover with lid and place in preheated oven. Simmer in oven for about 3 hours, turning the meat several times during the cooking process. The meat is done when you can pierce it easily with a fork.

Then while the meat is cooking start your Brown-braised onions – (oignons glaces a brun)

18 -24 white onions (such as pearl or Cipollini onions) about 1 inch in diameter, outer skin peeled off
1 1/2 Tbsp butter
1 1/2 tbsp oil
1/2 cup beef stock or beef bouillion
salt & pepper to taste
A medium herb bouquet: 4 parsley springs, 1/2 bay leaf, 1/4 tsp thyme tied in cheesecloth
9 -10 inch skillet

When the butter and oil are bubbling in pan, add the onions and saute over moderate heat for about 10-12 minutes, rolling onions around in pan (without breaking them) brown evenly on all sides as much as possible, pour in liquid, season with salt & pepper. add in the herb bouquet. Cover and simmer slowly for 45-50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove the herb bouquet. Set aside

When the meat is tender, remove it from the oven and pan and place on a plate/platter, let it rest for about 15 minutes and then cut up into bite size pieces, set aside

for the sauce/gravy, skim the fat off the braising juices, throw the bay leaves away. then I grabbed my handy dandy hand blender and blended everything together, onions, carrots, celery. Then I took a small measuring cup and added in about 2 tbsp or corn starch with a little liquid from the sauce and mixed it together and then added it back to the sauce in pan to make a gravy. Let the gravy simmer for 10 minutes, until it thickens and if you like it thicker add corn starch to a measuring cup with a little sauce/gravy and mix together and add back to pan until its thickened to your liking. Once its as thick as you like it, Then add the meat to gravy and add onions and mix everything together.

I served the meat and onions with mashed potatoes. Place desired amount of potatoes on a plate and then add meat and onion and then spoon gravy over the top.


How Cooking Leads to Health Beyond Nutrition:
RECIPE: Red wine Marinade:

a big pot that will fit all the ingredients
1 cup, thinly sliced carrots, onions and celery stalks,
2 halved garlic cloves
1 Tbsp thyme
2 bay leaves
1/4 cup minced parsley
2 whole cloves or 4 allspice berries
5 pounds braising beef
1 Tbsp Salt
1/4 tsp pepper
5 cups of red wine such as Chianti
1/3 cup Brandy
1/2 cup olive oil

Place half the vegetables, herbs and spices in the bottom of the bowl.
Rub the meat with salt & pepper and place it over the vegetables.
Spread the rest of the vegetables and herbs over the meat. Pour the wine,
brandy
and olive oil over the meat.
Cover and marinade for at least 6 hours (or up too 12-24 hours). Turn and baste the meat every hour or so. (I marinated mine over night)
Half an hour before cooking, drain the meat on a rack.
Just before browning, dry it thoroughly with paper towels. It will not brown if it is damp.

Preheat your oven to 350 degrees
you will need a dutch oven or oven proof pan that is big enough to hold the meat and braising ingredients
add cooking oil such as vegetable oil, enough to coat the bottom of the pan in a thin layer to the dutch oven and place over moderately high heat. When the oil is to the point of smoking, add the meat and brown on all sides.
This takes about 15 minutes.

pour out the excess oil/fat
Pour in the wine marinade and boil it down until it has reduced by half.

the recipe they suggest adding in veal knuckles, calf’s feet, and rind. So I added in a ham hock
then pour in enough stock or bouillon to come 2/3 of the way up the beef. (4-6 cups beef stock or beef bouillon) Bring to a simmer on stove, skim fat, cover with lid and place in preheated oven. Simmer in oven for about 3 hours, turning the meat several times during the cooking process. The meat is done when you can pierce it easily with a fork.

Then while the meat is cooking start your Brown-braised onions – (oignons glaces a brun)

18 -24 white onions (such as pearl or Cipollini onions) about 1 inch in diameter, outer skin peeled off
1 1/2 Tbsp butter
1 1/2 tbsp oil
1/2 cup beef stock or beef bouillion
salt & pepper to taste
A medium herb bouquet: 4 parsley springs, 1/2 bay leaf, 1/4 tsp thyme tied in cheesecloth
9 -10 inch skillet

When the butter and oil are bubbling in pan, add the onions and saute over moderate heat for about 10-12 minutes, rolling onions around in pan (without breaking them) brown evenly on all sides as much as possible, pour in liquid, season with salt & pepper. add in the herb bouquet. Cover and simmer slowly for 45-50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove the herb bouquet. Set aside
When the meat is tender, remove it from the oven and pan and place on a plate/platter, let it rest for about 15 minutes and then cut up into bite size pieces, set aside
for the sauce/gravy, skim the fat off the braising juices, throw the bay leaves away. then I grabbed my handy dandy hand blender and blended everything together, onions, carrots, celery. Then I took a small measuring cup and added in about 2 tbsp or corn starch with a little liquid from the sauce and mixed it together and then added it back to the sauce in pan to make a gravy. Let the gravy simmer for 10 minutes, until it thickens and if you like it thicker add corn starch to a measuring cup with a little sauce/gravy and mix together and add back to pan until its thickened to your liking. Once its as thick as you like it, Then add the meat to gravy and add onions and mix everything together.

I served the meat and onions with mashed potatoes. Place desired amount of potatoes on a plate and then add meat and onion and then spoon gravy over the top.

Whole Chicken with Lemon, Dill and Thyme

Not sure where I got this recipe from…I think I just made it up! I LOVE whole chickens! I think Normy and I eat one, at least once a week. I usually do this rub that we get when we go back to Kansas city.
BBQ Sauce from Kansas City

Do it every time! So I wanted to do something different this time. So I came up with flavors that are my fav and combined them together to rub on my chicken (HA that sounds naughty).

OK so I picked:
Creole Seasoning (OF COURSE)
Olive oil
Garlic
Dill
Thyme
Lemons
Salt
Freshly ground Black pepper
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So grab a small bowl
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add Olive oil
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about 1/2 a cup
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Then the juice of the two lemons

Then to the Olive oil add the Creole Seasoning (I did about 1 tsp)
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add in 1 tsp of dill
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1 tsp of thyme
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then add in about 1/2 a tsp of salt
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1/2 a tsp of pepper

Grab 4-5 garlic cloves
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Mince them
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Then add to the olive oil
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Then I decided the last minute to add in a tbsp of honey, to sweeten things up
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stir everything together really well
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Grab your whole chicken
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get one that is 3-4 pounds
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rinse it with cold water
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and pat dry with paper towels

Place in a medium to medium large bowl

and pour the olive oil, garlic mixture over the chicken
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turn it over and make sure the bottom gets some love too
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Then place the lid on the bowl and let it chill in the fridge for about an hour
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then after an hour take it out of the fridge and let it sit out for about 30 minutes to take the chill off a little (I’m weird about letting chicken set out for more than 10 minutes).

preheat your oven to 350 degrees, when you take the chicken out of the fridge.

Then place it in a large cast iron skillet
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There was extra marinade in the bottom of the bowl, so I poured it over the chicken for extra flavor
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Bake in 350 degree oven for an hour, then after the hour baste it with its juices and marinade and then bake another 30 to 45 minutes until the internal temp in the breast is 165 degrees.

Then pull it out of the oven and let it rest for about 10 minutes
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Then carve that bad boy up.

Recipe

  • Creole Seasoning (OF COURSE)
  • Olive oil
  • Garlic
  • Dill
  • Thyme
  • Lemons
  • Salt
  • Freshly ground Black pepper
  • So grab a small bowl
  • add Olive oil
  • about 1/2 a cup
  • Then the juice of the two lemons
  • Then to the Olive oil add the Creole Seasoning (I did about 1 tsp)
  • add in 1 tsp of dill
  • 1 tsp of thyme
  • then add in about 1/2 a tsp of salt
  • 1/2 a tsp of pepper
  • Grab 4-5 garlic cloves
  • Mince them
  • Then add to the olive oil
  • Then I decided last minute to add in a tbsp of honey, to sweeten things up
  • stir everything together really well
  • Grab your whole chicken
  • get one that is 3-4 pounds
  • rinse it with cold water
  • and pat dry with paper towels
  • Place in a medium to medium large bowl
  • and pour the olive oil, garlic mixture over the chicken
  • turn it over and back sure the bottom gets some love too
  • Then place the lid on the bowl and let it chill in the fridge for about an hour
  • then after an hour take it out of the fridge and let it sit out for about 30 minutes to take the chill off a little (I’m weird about letting chicken set out for more than 10 minutes).
  • preheat your oven to 350 degrees, when you take the chicken out.
  • Then place it in a large cast iron skillet
  • There was extra marinade in the bottom of the bowl, so I poured it over the chicken for extra flavor
  • Bake in 350 degree oven for an hour, then after the hour a baste it with it’s juices and marinade and then bake another 30 to 45 minutes until the internal temp in the breast is 165 degrees.
  • Then pull it out of the oven and let it rest for about 10 minutes
  • Then carve that bad boy up.

 

Tastes Like Lasagna Soup

Recipe Adapted from http://www.pauladeen.com/

1 lb ground chuck
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 teaspoon thyme
1 tablespoon firmly packed brown sugar
1 (32 ounce) box chicken broth
2 (14.5 ounce) can petite diced tomatoes
1 (15 ounce) can tomato sauce
2 teaspoon Italian seasoning
1/2 teaspoon salt
2 cup broken lasagna noodles
1 (5 ounce) package grated parmesan cheese
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In a large Dutch oven, combine ground chuck,

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onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

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Stir in thyme,

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brown sugar,

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broth,

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diced tomatoes,

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tomato sauce,

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Italian seasoning,

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and salt.

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Bring to a boil over medium-high heat;

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reduce heat and simmer 20 minutes. Add noodles,

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and simmer until noodles are tender. Stir in Parmesan cheese.

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Ladle soup into bowls. Sprinkle with a little more cheese. Serve immediately.

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Here is that recipe for you again:

1 lb ground chuck
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 teaspoon thyme
1 tablespoon firmly packed brown sugar
1 (32 ounce) box chicken broth
2 (14.5 ounce) can petite diced tomatoes
1 (15 ounce) can tomato sauce
2 teaspoon Italian seasoning
1/2 teaspoon salt
2 cup broken lasagna noodles
1 (5 ounce) package grated parmesan cheese
In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.

Ladle soup into bowls. Serve immediately.

Carbonnades a la Flamande [Beef and onions braised in beer] Julia Child

Got this recipe from my cookbook Mastering the art of french cooking by Julia Child
Untitled

Pages 317 – 318

A 3 lb piece of lean beef from the chuck roast or rump
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2 to 3 Tb rendered fresh pork fat or good cooking oil
A heavy skillet
1 1/2 lbs. or 6 cups of sliced onions

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Onions make me cry
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Salt and Pepper
4 cloves mashed garlic

Preheat oven to 325 degrees. Cut the beef into slices about 2 by 4 inches across and 1/2 inch thick.
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Dry on paper towels.
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Put a 1/16-inch layer of fat or oil in the skillet and heat until almost smoking. Brown the beef slices quickly,
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a few at a time, and set them aside.
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Reduce heat to moderate. Stir the onions into the fat in the skillet,
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adding more fat if necessary, and brown the onions lightly for about 10 minutes,
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stirring frequently. Remove from heat,
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season with salt and pepper,
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and stir in the garlic.

A 9 to 10 inch fireproof casserole about 3 1/2 inches deep
Salt and Pepper

Arrange half the browned beef in the casserole and season lightly with salt and pepper. Spread half the onions over the beef.

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Repeat with the rest of the beef
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and onions.
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1 cup strong beef stock or canned bouillon
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2 to 3 cups light beer, Pilsner type
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2 Tb light brown sugar
1 large herb bouquet: 6 parsley springs
1 bay leaf, and
1/2 tsp thyme tied in cheesecloth
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Heat the stock or bouillon in the browning skillet, scraping up coagulated cooking juices. Pour it over the meat.
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Add enough beer so the meat is barely covered.
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Stir in the brown sugar.
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Bury the herb bouquet among the meat slices.
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Bring casserole to the simmer on top of the stove. Then cover the casserole and place in lower third of preheated oven. Regulate heat so liquid remains at a very slow simmer for 2 1/2 hours at the end of which time the meat should be fork-tender.
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1 1/2 Tb arrowroot or cornstarch blended with 2 Tb wine vinegar

Remove herb bouquet.
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Drain the cooking liquid out of the casserole into a saucepan, (I did it reverse, I took the meat out of cooking liquid)
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and skim off fat. Beat the starch
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and wine vinegar mixture into the cooking liquid and simmer
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for 3 to 4 minutes. Carefully correct seasoning. you should have about 2 cups of sauce. Pour the sauce back over the meat.

Parsley potatoes or buttered noodles
Parsley springs

When ready to serve, cover the casserole and simmer slowly for 4 to 5 minutes until the meat is throughly heated through. Either bring the casserole to the table, or arrange the meat on a hot serving platter, spoon the sauce over it surround with potatoes or noodles, and decorate with parsley (I didn’t use parsley)

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Buttery Thyme Bread

recipe

1 loaf French Bread I did a small loaf, as it was just for Normy and me)
1 stick  Salted Butter, Softened (I used unsalted and then added a little garlic salt to help control TOO much salt)
3 sprigs Or More Fresh Thyme, To Taste
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Chop some fresh thyme. Cut the French bread loaf in half lengthwise. Spread  stick of softened, room-temperature butter on each half. Make sure the butter is very, very soft so it won’t tear the bread.

Bake at 350ºF for approximately 10 to 15 minutes. Then remove the bread from the oven and—this is the kicker—turn on the broiler. Stick the bread back into the oven and BROIL it for 3 to 5 minutes, watching it the entire time. You want the butter to start caramelizing. When done, take the bread out of the oven and sprinkle the chopped fresh thyme all over the top.
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To serve, cut into 1-inch slices and throw into a breadbasket, or arrange artfully on a shiny, funky platter.

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Boeuf Bourguignon and Duchess Potatoes

So I already have this recipe on my blog, but I am going to blog it again because this is by far the best recipe I have ever made! The hardest one I have made too!

The 1st time I made this dish was for Normy and James, and it was 2 years ago. So when I made it this time around, I was like damn this is kinda hard and a LOT of work, but SO worth it.

So James…

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You know James! He’s a regular here on Crazy Jamie’s blog!

Well Mr. James was Born on January 3rd and well I wanted to make him a special birthday dinner. So I asked him what he wanted and I suggested Boeuf Bourguignon and he was like “OH YEAH”! So that’s what I made! So Saturday January 7th I made dinner for Normy, James, Russ, Matt and Anisa. And the Bronco’s were playing the Steelers, what a perfect Birthday for James! Friends, Food, and Football!

I also made Pioneer Woman’s Duchess Potatoes. Last time when I made Boeuf Bourguignon I put it over egg noodles. So I wanted to do something different this time, so I went with Potatoes! I think the potatoes were the better way to go…

Ok let’s make this dish…But really it’s 3 recipes to make one final dish that is amazing…

This is copied from my book Mastering the Art of French Cooking By Julia Child (Page 315,316, 317)

What you will need:
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It says Boiled potatoes are traditionally served with this dish Buttered noodles or steamed rice may be substituted.  (I don’t think this dish would be good with rice).

A 6-ounce chunk of bacon
Remove rind, and cut bacon in lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry. (I did not do this step)

Preheat oven to 450 degrees.

A 9- to 10-inch fireproof casserole 3 inches deep, 1 Tb olive oil or cookingoil, A slotted spoon –
Saute the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly.
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Remove to a side dish with a slotted spoon.
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Set casserole aside. Reheat until fat is almost smoking before you saute the beef.

3 lbs. lean stewing beef cut into 2 inch cubes –
Dry the beef in paper towels;
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it will not brown if it is damp. Saute it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides.
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Add it to the bacon.
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1 sliced carrot
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1 sliced onion –
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In the same fat, brown the sliced vegetable.
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Pour out the sauteing fat.

1 tsp salt
1/4 tsp pepper
2 Tb Flour –
Return the beef and bacon to the casserole
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and toss with the salt and pepper.
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Then sprinkle on the flour
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and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven
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for 4 minutes. Toss the meat and return to oven for 4 minutes more (This browns the flour and covers the meat with a light crust.) Remove casserole and turn oven down to 325 degrees.

3 cups of a full-bodied, young red wine such as one of those suggested for serving, or a Chianti
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2 to 3 cups brown beef stock or canned beef bouillon
1 Tb tomato paste
2 cloves smashed garlic
1/2 tsp thyme
A crumbled bay leaf
The blanched bacon rind (Which I did not do)

Stir in the wine,
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and enough stock or bouillon so that the meat is barely covered.
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Add the tomato paste, garlic, herbs, and bacon rind.
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Bring to simmer on top of the stove. Then cover the casserole
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and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly and 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.

then take a picture of you and the hubby together…
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While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.

Oignons Glaces A Brun [Brown-braised Onions] Page 483

18 to 24 peeled white onions about 1 inch in diameter
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1 1/2 Tb butter
1 1/2 Tb oil
A 9- to 10-inch enameled skillet
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When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for about 10 minutes,
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rolling the onions about so they will brown evenly as possible. Be careful not to break their skins. You cannot expect to brown them uniformly

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1/2 cup red wine
salt and pepper to taste
A medium herb bouquet:
4 Parsley springs, 1/2 bay leaf, and 1/4 tsp thyme tied in cheesecloth
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Pour in wine, season to taste, and add the herb bouquet.
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Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bauquet.

Then don’t forget the mushrooms

Champignons Sautes Au Beurre [Sauteed Mushrooms]

A 10-inch enameled skillet
2 Tb Butter
1 Tb Oil
1/2 lb. fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large

Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms.
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Toss and shake the pan 4 to 5 minutes. During their saute the mushrooms will be at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface as they have browned lightly. remove from heat.

Optional: 1 to 2 Tb Minced shallots or green onions
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When the meat is tender,
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pour the contents of the casserole into sieve set over a saucepan.
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Wash out the casserole
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and return the beef and bacon to it.
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Distribute the cooked onions
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and mushrooms over the meat.
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Skim fat off the sauce. Simmer sauce for a minute or two,
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skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If to thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables.
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For Immediate serving: Cover the casserole and sim,mer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice decorated with parsley.

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Salt and pepper

I served my stew with Duchess Potatoes

recipe

5 pounds Russet Potatoes, Peeled And Boiled Until Fork Tender
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8 whole Egg Yolks
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1 stick Butter, Softened
2 teaspoons Salt, More Or Less To Taste
Plenty Of Black Pepper
1/4 Teaspoon Nutmeg (more To Taste)
1-1/4 cup Heavy Cream
1 whole Egg

Preheat oven to 375 degrees. Lay boiled potatoes on a baking sheet and place into the oven for 10-15 minutes, or until slightly dried on the surface.

Remove the potatoes from the oven and process potatoes through a ricer or food mill. Allow to cool in a bowl for about 5 minutes. Add egg yolks, butter, a couple of generous pinches of salt, a generous pinch of pepper,
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a pinch of nutmeg and 3/4 cup cream. Stir with a rubber spatula to combine. Taste and make sure the potatoes have been adequately salted.
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Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion.
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Make an egg wash by mixing 1 egg with 1/2 cup heavy cream. Lightly brush the piped potatoes with egg wash. (This is a little easier if you chill the piped potatoes for half an hour or so.)

Bake at 375 until golden brown around the edges.
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Time to eat!

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This is what happens when the food you make is OH SO GOOD…
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ALL GONE!

So while I cooked Everyone else watched the football game…
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Smoke break!
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Tebowing
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This was after the Broncos had won!
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Check out the video when the Broncos won…

and for dessert…
I made James a cake…

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Blue Frosting…
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Happy Birthday James!

 

Normando’s Prime Rib

So for Heather’s Birthday dinner, and Christmas dinner, but really Heather’s Birthday dinner, but really Christmas dinner….Normy and me cooked a FABULOUS meal for Heather, her boyfriend and Family. I went through some recipes and ran them by Heather and asked what sounded good to her check out what we made…

Normy was in charge of the meat!

A HUGE THANK YOU to Heather’s Dad, Steve for letting us use is awesome kitchen and for letting us try the best wine’s I have ever tried in my life!

So when we went to California, I brought my apron cause I knew I would be cooking and I didn’t know if Heather had an Apron. So Since Normy was cooking the meat and it splatters, Normy didn’t want to get his clothes all greasy so he asked to borrow my apron. So when he put it on I said he had to be the person, who’s name was on the apron, so this is what he did…
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Oh he know’s me oh so well…
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OK now get to cooking Normy and get your meat cooking!

1 whole Rib Eye Roast (Bone-in Prime Rib) Pioneer woman says a 14 pounder but we did an (almost) 9 pounder and that fed 7 people and still had a lot left over…
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4 Tablespoons Olive Oil
1/2 cup Kosher Salt
4 Tablespoons Tri-color Peppercorns (or Any Peppercorns)
3 sprigs Rosemary
3 sprigs Thyme
1/2 cup Minced Garlic

IMPORTANT: USE A MEAT THERMOMETER! COOKING TIMES MAY VARY WIDELY.

Preheat oven to 500°F

Cut rib loin in half (roast halves separately for more controlled/even cooking.)
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Normy likes to play with his meat!
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Sear both halves in olive oil over very high heat until nice dark golden color.
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Place tricolor peppercorns into a bag, crush pepper corns with a rolling-pin. Strip the leaves from the rosemary and thyme springs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic.
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Pour olive oil over the rib loin
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and pour on the rub mix. Pat slightly to get it to stick to the meat.
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Look at my MEAT!
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Roast for 20-30 minutes at 500 degrees,
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then reduce heat to 300°F and roast for another 20 to 30 minutes or until a meat thermometer registers 125 for rare/medium rare (roast will continue to cook slightly after removing from the oven.)
OK get this thing off of me!
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NOTE: If you’d like the meat more cooked, leave it in the oven longer. Just keep an eye on the meat thermometer and don’t let it cook past medium rare!

**USING A MEAT THERMOMETER IS VERY IMPORTANT TO ENSURE YOU COOK THE MEAT TO YOUR LIKING***
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Remove from oven
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and let rest at least 20 minutes before slicing.

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and when making prime rib you CAN NOT forget the horseradish!
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He did such a Good Job!
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