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Beef Stew wit Red Wine, Herbs, Garlic and Root Vegetables
Beef Stew with Red Wine, Herbs, Garlic and Root Vegetables
Preheat oven to 325 F. Sweat the onions. Heat butter over medium heat and cook onions until starting to turn translucent. Remove from pan. Brown the meat. In batches until brown on all sides. Sprinkle flour over the meat. Deglaze the pan. Add wine stirring up all the browned bits from the bottom of the pan. Add chicken stock. Return the beef and onions to the pan. Add vegetables and all seasonings.
Bake covered in oven for 2 hours. Check meat and return to oven for up to one hour if necessary.
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The Ultimate Broccoli and Cheddar Stuffed Potato
The Ultimate Broccoli and Cheddar Stuffed Potato
Preheat oven to 400 degrees F. Begin by baking the potatoes, as this will take the longest. Place potatoes onto a baking sheet. Pierce with a fork, drizzle with olive oil and season with salt. Place into preheated oven and bake for about 1 hour. While they are baking prepare the stuffing. Make a mornay sauce by combining the butter and flour over medium heat and then whisking in the milk. Fold in about 2 cups cheese and stir until melted. Once melted, remove from heat and fold in the cooked broccoli florets, crispy bacon bits, chopped chives and season with salt and freshly ground black pepper. When the potatoes are done make a cut across the top and squeeze it from the bottom so a small pouch opens up and the bottom is squared off. Spoon the filling over the top of the potato, sprinkle with cheese, season with pepper, to taste, and then pop in the oven for 2 more minutes until golden brown and bubbly.
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Honey and Spice Poached Pears
Honey and Spice Poached Pears
Peel the pears and cut them in half from top to bottom, leaving the stems intact. Core each pear half by scooping out the center with a melon baller or spoon. Add the water, honey, and sugar to a 4-quart pot and bring to a boil over high heat. Stir until the sugar and honey are dissolved, then add the ginger, cloves, star anise, and cinnamon stick.
Slip the pears into the liquid and turn the heat down to a simmer. Cover and cook for 20 to 30 minutes, or until the pears can be just pierced with a fork. Transfer the pears and the poaching liquid to a smaller container, cover, and refrigerate overnight. (You can eat the pears immediately, if you want, but they will have a deeper flavor after steeping overnight in the poaching liquid.) The next day drain and serve the pears. If you wish you can reduce the poaching liquid into a syrup; place in a wide saucepan and simmer for 30 minutes or until syrupy and reduced by half.
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