Ina’s Beef Bourguignon
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 yellow onions, sliced
• 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)
• 4 tbsp. unsalted butter at room temperature, divided
• 3 tbsp. flour
• 1 lb. frozen pearl onions
• 1 lb fresh mushrooms, stems discarded, caps thickly sliced
• Country bread or sourdough
• Fresh garlic
• 1/2 c. chopped fresh parsley, optional
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.
Toss the carrots, onions, 1 tablespoon salt and 2 teaspoons pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute.
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:
Calories 640 Fat 46 g Sodium 1,380 mg
Carbohydrates 19 g Saturated fat 19 g Total sugars 8 g
Protein 34 g Cholesterol 120 mg Dietary fiber 4 g
Exchanges per serving: 1 vegetable, 1 starch, 4 medium-fat protein, 5 fat.
Risotto Alla Milanese
Serves 8 as a first course (4 to 5 as main dish).
Note: From Bill Ward.
• 3 to 4 tbsp. unsalted butter, divided
• 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
• 1/2 c. dry white wine
• 1 1/2 c. freshly grated Parmigiano-Reggiano cheese, divided
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.
Begin tasting the risotto. When ready, the rice should be close to tender, but with a little more firmness to the bite than you’d like. It should have a slightly loose, creamy consistency (it will finish cooking and absorb a little more broth in the next step). Never cook it to mush. Season to taste.
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:
Calories 400 Fat 12 g Sodium 440 mg
Carbohydrates 54 g Saturated fat 7 g Total sugars 1 g
Protein 18 g Cholesterol 26 mg Dietary fiber 1 g
Exchanges per serving: 3 ½ starch, 1 medium-fat protein, ½ fat.
Portuguese Pork With Lemon
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
• 1 c. dry white wine, divided
• 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
• Hot cooked rice
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:
Calories 450 Fat 22 g Sodium 100 mg
Carbohydrates 5 g Saturated fat 7 g Total sugars 2 g
Protein 50 g Cholesterol 145 mg Dietary fiber 1 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 c. red zinfandel (or Beaujolais)
• 1/2 c. sugar
• 2 tbsp. freshly squeezed lemon juice
• 1/4 c. honey or heavy whipping cream
Place all ingredients in a food processor and process until smooth. Freeze in an ice cream maker, following manufacturer’s instructions.
Nutrition information per each of 4 servings:
Calories 260 Fat 1 g Sodium 4 mg
Carbohydrates 56g Saturated fat 0 g Total sugars 47 g
Protein 1 g Cholesterol 0 mg Dietary fiber 6 g
Exchanges per serving: 4 carb.
Quick Coq au Vin
Note: From Bon Appetit magazine. Recommended wine: La Vieille Ferme Rhône blend.
• 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
• 8 large shallots, peeled, halved through root end
• 2 garlic cloves, pressed
• 1 1/2 c. dry red wine
• 1 1/2 c. low-salt chicken broth, divided
• 4 tsp. flour
Preheat oven to 300 degrees. Sauté bacon in large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer to bowl.
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:
Calories 440 Fat 18 g Sodium 310 mg
Carbohydrates 21 g Saturated fat 6 g Total sugars 8 g
Protein 46 g Cholesterol 120 mg Dietary fiber 3 g
Exchanges per serving: 1 starch, ½ carb, 6 lean protein, 1 fat.