Recipes: Ina's Beef Bourguignon, Risotto alla Milanese, and more

Serves 8.

Note: From Ina Garten in "Barefoot in Paris."

• 1 tbsp. good olive oil

• 8 oz. dry-cured center-cut applewood smoked bacon, diced

• 2 1/2 lb. chuck beef, cut into 1-in. cubes

• Kosher salt and freshly ground black pepper

• 1 lb. carrots, sliced diagonally into 1-in. chunks

• 2 tsp. chopped garlic (2 cloves)

• 1 (750 ml) bottle good dry red wine such as Cöte du Rhöne or pinot noir

• 2 c. beef broth

• 1 tbsp. tomato paste

• 1 tsp. fresh thyme leaves (or 1/2 tsp. dried)

• 3 tbsp. flour

• 1 lb. frozen pearl onions

• 1 lb fresh mushrooms, stems discarded, caps thickly sliced

For serving:

• Country bread or sourdough

• 1/2 c. chopped fresh parsley, optional

Directions

Preheat the oven to 250 degrees.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate and reserve the oil.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside and reserve the oil.

Put the beef and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tightfitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons butter and the flour with a fork, then and stir into the stew. Add the frozen onions.

In a separate plan, sauté the mushrooms in 2 tablespoons butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

Nutrition information per serving without bread:

Carbohydrates19 gSaturated fat19 gTotal sugars8 g

Protein34 gCholesterol120 mgDietary fiber4 g

Exchanges per serving: 1 vegetable, 1 starch, 4 medium-fat protein, 5 fat.

Serves 8 as a first course (4 to 5 as main dish).

Note: From Bill Ward.

• 1 small to medium onion, minced very fine

• Salt and freshly ground black pepper

• 2 heaping cups (1 lb.) Arborio rice

• 9 c. chicken stock or broth

• 3 generous pinches saffron threads

• 1 1/2 c. freshly grated Parmigiano-Reggiano cheese, divided

Directions

In a deep 5- to 6-quart heavy pot, melt 2 to 3 tablespoons butter over medium-low heat. Sauté the onion with a little salt and pepper until soft and clear. Raise the heat to medium and stir in the rice. Cook about 3 minutes, stirring frequently, until it looks chalky and a white dot is clearly visible in the center of each grain.

Meanwhile, in a separate pot, bring the stock or broth to a gentle simmer. Remove 1/2 cup and blend with the saffron; set aside.

Stir the wine into the rice, cooking until it is all absorbed. Begin adding the hot broth a cup at a time, simmering and stirring until each addition has been absorbed by the rice before adding the next cup. After about 7 cups, add the saffron-flavored stock and continue adding the broth in 1/2-cup portions until it is used.

Off the heat, fold in the remaining 1 tablespoon butter and 1 cup cheese. Let the risotto rest for a few moments, then serve in heated soup dishes, passing the remaining cheese separately.

Nutrition information per each of 8 servings:

Calories400Fat12 gSodium440 mg

Carbohydrates54 gSaturated fat7 gTotal sugars1 g

Protein18 gCholesterol26 mgDietary fiber1 g

Serves 2.

Note: From "The Tabasco Cookbook," by Paul McIlhenny and Barbara Hunter.

• 2 tsp. extra-virgin olive oil

• 1 lb. pork loin (shoulder or tenderloin), cut into 1-in. cubes

• Salt and freshly ground black pepper

• 3/4 tsp. cumin

• 1 garlic clove, chopped very fine

• 3/4 tsp. dried coriander

• 1/2 tsp. Tabasco or other hot sauce

• 5 fresh lemon slices, halved

Directions

Heat oil in skillet or pot over medium; add pork and sprinkle it with salt and pepper. Sauté pork until brown pork on all sides. Add 1/2 cup wine, cumin, 1/2 teaspoon salt, 1/2 teaspoon pepper and garlic. Reduce heat and simmer about 45 minutes.

Add remaining 1/2 cup wine, coriander, Tabasco and lemon slices. Cook uncovered over high heat until sauce thickens slightly. Serve over rice.

Nutrition information per serving without rice:

Calories450Fat22 gSodium100 mg

Protein50 gCholesterol145 mgDietary fiber1 g

Exchanges per serving: ½ carb, 7 lean protein, 1 ½ fat.

Makes 1 quart.

Note: From "The Silver Palate Good Times Cookbook," by Sheila Lukins and Julie Russo. Recommended wine: Kirkland or Cline or Dancing Coyote Zinfandel.

• 3 c. fresh (or frozen and thawed) raspberries

• 1/2 c. sugar

• 2 tbsp. freshly squeezed lemon juice

• 1/4 c. honey or heavy whipping cream

Directions

Place all ingredients in a food processor and process until smooth. Freeze in an ice cream maker, following manufacturer's instructions.

Calories260Fat1 gSodium4 mg

Carbohydrates56gSaturated fat0 gTotal sugars47 g

Protein1 gCholesterol0 mgDietary fiber6 g

Exchanges per serving: 4 carb.

Serves 4.

• 4 bacon slices, coarsely chopped

• 4 skinless boneless chicken breast halves

• Salt and freshly ground black pepper

• 3 tbsp. chopped fresh Italian parsley, divided

• 8 oz. large cremini (baby bella) mushrooms, halved

• 2 garlic cloves, pressed

• 1 1/2 c. dry red wine

• 1 1/2 c. low-salt chicken broth, divided

• 4 tsp. flour

Directions

Sprinkle chicken with salt, pepper and 1 tablespoon parsley. Add chicken and parsley to drippings in skillet. Sauté until cooked through, about 6 minutes per side. Transfer to pie dish and reserve the skillet. Place the pie dish in the oven to keep warm.

Add mushrooms and shallots to skillet; sprinkle lightly with salt and pepper. Sauté until brown, about 4 minutes. Add garlic; toss 10 seconds. Add wine, 1 1/4 cups broth, cooked bacon and 1 tablespoon parsley. Bring to boil, stirring occasionally, for 10 minutes.

Meanwhile, place flour in small cup. Add remaining 1/4 cup broth, stirring until smooth. Add flour mixture to sauce. Cook until sauce thickens, 3 to 4 minutes. Season sauce to taste with salt and pepper. Arrange chicken on platter; stir juices from pie dish into sauce and spoon over chicken. Sprinkle with remaining parsley.

Nutrition information per serving:

Calories440Fat18 gSodium310 mg

Protein46 gCholesterol120 mgDietary fiber3 g