Beef Bourguignon

This is autumn food. It's the kind of stuff you get cooking in the morning, on a Sunday, while the house fills with delicious smells & the sounds of football. Love it.
I've made Martha Stewart's version, along with Julia Child's. Both delicious & very laborious. I thought I'd give Ina Garten's version a try, as it looked a bit less involved than the others. Well, it was wonderful, but frankly just as time consuming. There really is no getting around the fact that this is an all day affair...a labor of love. The plus side, is it's fantastic the next day. So, it's a great meal to make for entertaining, as it can be made a day ahead.

Begin by preparing the mise. Cut 1 pound of peeled carrots into 1" chunks.

Slice 2 onions.

Put them in a bowl together for later.

Some other things to get ready...a 1/2 cup Cognac, 2 cloves of chopped garlic, a bottle of Pinot Noir, some beef broth, some tomato paste, and a few sprigs of fresh thyme.
Preheat your oven to 250 degrees & put 4 tablespoons of unsalted butter out to soften.

Next, slice 8 ounces of bacon.

Heat 1 tablespoon of olive oil in a heavy pot, or a dutch oven, over medium heat.

Cook the bacon, stirring occasionally,

until crisp {about 10 minutes}.

Remove the bacon with a slotted spoon & transfer to a large plate, or bowl.

Cut 2 1/2 pounds of beef chuck into 1" chunks. Dry with paper towels & generously season with kosher salt & pepper.

Cook in batches, in the same pot the bacon was in, until browned on all sides {about 3-4 minutes}.

Continue until all the meat is browned. Remove to the plate with the bacon. Set aside for now.

Add the onions & carrots to the pot. Season with 1 teaspoon of kosher salt & 1/2 teaspoon freshly ground pepper. Cook, stirring occasionally, until the onions begin to brown {about 10-15 minutes}.

Add in the chopped garlic,

and cook an additional minute.

Next, pour in the Cognac.

Stand back & light with a match to burn off the alcohol.

Add the meat & bacon back into the pot,

along with 1 tablespoon of fresh thyme leaves & 1 tablespoon of tomato paste.

Then, add in the bottle of wine & 2 cups of beef broth. Stir to combine & bring the mixture up to a boil. Cover the pot & place in the oven for 2 1/2 hours, or until the beef is very tender.

When done, remove the pot from the oven & place on the stove. Put 3 tablespoons of flour in a bowl with 2 tablespoons of butter.

Mix with a fork & add the the stew.

Next, add in 1 pound of frozen pearl onions,

and stir to combine.

Finally, in a separate skillet, melt 2 tablespoons of butter over medium heat.

Remove the stems from 1 pound of mushrooms {I used baby bellas, but you can use button mushrooms as well}, and cut into large chunks.

Saute the mushrooms for 10 minutes, or until golden brown.

Add them into the pot & bring the stew up to a boil. Reduce the heat to a simmer & cook for 15 minutes, or until thickened.

Serve with toasted bread, mashed potatoes, or egg noodles.

Beef Bourguignon

Adapted From Barefoot Contessa, Barefoot in Paris Cookbook
Serves 6

1 tablespoon olive oil
8 ounces bacon, sliced
2 1/2 pounds chuck beef, cut into 1" cubes
1 pound carrots, sliced into 1" chunks
2 onions, sliced
2 cloves garlic, chopped
1/2 cup Cognac
1 (750 ml) bottle Pinot Noir
2 cups beef broth
1 tablespoon tomato paste
1 tablespoon fresh thyme leaves
4 tablespoons softened unsalted butter, divided
3 tablespoons flour
1 pound frozen whole pearl onions
1 pound fresh mushrooms, stems discarded & caps thickly sliced

Preheat the oven to 250 degrees.
Heat the olive oil in a large heavy pot, such as a dutch oven. Add the bacon & cook over medium heat until lightly browned, about 10 minutes. Using a slotted spoon, remove the bacon to a large plate.
Dry the beef cubes with paper towels & sprinkle with generously with some kosher salt & freshly ground pepper. In batches, seat the beef in the pot, for 3-5 minutes, turning occasionally to brown on all sides. Remove to the plate with the bacon & continue searing until all the beef is browned. Set aside.
Add the carrots, onions, 1 teaspoon of kosher salt & a 1/2 teaspoon of freshly ground pepper to the pot & cook for 10-15 minutes, until the onions are lightly browned. Add the garlic & cook for an additional minute. Add the Cognac, stand back, and light with a match to burn off the alcohol. Add the beef & bacon back into the pot, along with any accumulated juices. Stir in the wine, beef broth, thyme & tomato paste. Bring to a simmer, cover, and cook in the oven for 2 1/2 hours, or until the meat is very tender.
Remove the pot from the oven & place in the stove. Combine the flour with 2 tablespoons of unsalted butter with a fork. Stir into the stew. Add the frozen onions.
In a separate pan, saute the mushrooms with 2 tablespoons of butter, until lightly browned, about 10 minutes. Add them to the pot.
Bring the stew back up to a boil, reduce the heat, and simmer for 15 minutes, or until it thickens. Season to taste & serve.
Click here for the printable recipe.

Chimes Ginger Chews

I was at a local gourmet food shop today & saw these at the register. I love ginger candy & the idea of a peanut butter variety sounded so odd, yet delicious. I picked up a bag & they are SO good! Wait until DH tries one. If you can't find them locally, you can buy them online here.

Bozo Picture of the Week...

Our yearly apple picking adventure.

Parmesan Chicken Cutlets

As I mentioned a few days ago, I love arugula salad served with chicken cutlets. So, here's a recipe for them. In my house, this is a favorite meal...especially, for DH.

Begin with 6 boneless, skinless chicken breasts. Trim the tenderloins off & reserve them for another use. This makes for a more uniform sized cutlet.

Place the chicken between plastic wrap, or a in resealable plastic bag & pound to a 1/4" thickness.

Next, put a cup of flour on a plate,

and combine with a teaspoon of kosher salt & a 1/2 teaspoon of freshly ground pepper.

On another plate, beat 3 extra-large eggs & a splash of water.

Then, on a third plate, grate a 1/2 cup of Parmesan cheese,

and mix it with a 1 1/4 cups of seasoned bread crumbs.

Pour enough grapeseed oil into a pan that it fills to about an 1/8" {about 2-3 tablespoons}. Heat the pan over medium-low heat.

Dredge the first chicken breast in the flour & tap off the excess.

Then, dredge it in the egg mixture,

and then the bread crumbs. Press down on the chicken slightly, to help the bread crumbs adhere.

Cook each chicken cutlet for about 4-5 minutes per side, or until golden brown & cooked through. Cook as many as you can fit in the pan at a time. It will take a few batches. Add more oil as needed to prevent the pan from drying out.
Remove & place on a wire rack set over a rimmed baking sheet. Keep warm in a 200 degree oven,

or serve immediately.
Tastes great with Arugula Salad mounded on top!

Parmesan Chicken Cutlets

Adapted from Barefoot Contessa, Family Style Cookbook Serves 6 6 boneless, skinless chicken breast halves 1 cup flour 1 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 3 extra-large eggs 1 tablespoon water 1 1/4 cup Italian seasoned bread crumbs 1/2 cup freshly grated Parmesan cheese Grapeseed oil Trim the chicken breasts & remove the tenderloins. Reserve them for another use. Place the chicken between plastic wrap, or inside a resealable plastic bag & pound to a 1/4" thickness. Combine the flour, salt & pepper on a plate. Beat the eggs with the water & pour onto another plate. Grate the Parmesan cheese & combine with the bread crumbs on a third plate. Coat the chicken breasts on both sides with the flour, then dip into the egg & finally into the bread crumbs. Press down on the chicken slightly, so that the breadcrumbs adhere. Heat 2-3 tablespoons of the grapeseed oil in a large skillet, over medium low heat. It should be about 1/8" inch deep. When the oil is hot, cook 1-2 chicken breasts at a time for about 4-5 minutes, or until golden brown. Flip & cook an additional 4-5 minutes. Remove from the heat & serve immediately. Or, place on a cooling rack set over a rimmed baking sheet in a 250 degree oven, until ready to serve. Click here for the printable recipe.