Ever have one of those days, where all you can do is think of food, and eat?
Let me help you out with drool worthy, scrumptious fare.
Photo and Recipe by Katie Morris of Katie at the Kitchen Door
Visit her website here: http://www.katieatthekitchendoor.com/
French Beef Stew with Red Wine
Photo and recipe by Katie Morris of Katie at the Kitchen Door
Daube Provençale (French Beef Stew with Red Wine)
Recipe from Home Made Winter, by Yvette van Boven. Serves 8.
A note on the orange/grapefruit: I found that, when using a grapefruit, leaving the entire grapefruit in the stew gave it a slightly bitter aftertaste (a reader using grapefruit as well found the same thing). Although not mentioned in Yvette’s original recipe, I’d recommend separately adding the zest of the grapefruit and the fruit of the grapefruit to the stew, avoiding the bitter pith. No one seems to have had this problem with oranges yet, but the same technique could be applied to them.
- 3 lb stew beef, cut into 1 inch cubes
- 1 (750-ml) bottle Cote du Rhone [I used Bordeaux and it was fine, but Yvette recommends Cote du Rhone, Vacqueyras, Gigondas, or Minervois]
- salt and freshly ground black pepper
- 3 sprigs fresh thyme
- 2 bay leaves
- 3 carrots, peeled and cut into 1/2 inch slices
- 1 orange, washed well and cut into 8 wedges [I substituted grapefruit]
- 1 large onion, peeled and cut into rings
- 2 cloves garlic, peeled and sliced
- olive oil
- 1 6-oz can tomato paste
- 3 1/2 oz. pitted black olives
- Season meat with salt and pepper on all sides. Place meat in a big bowl with wine, thyme, bay leaves, carrots, orange, onion, and garlic. Cover and marinate in the fridge for at least 12 hours, and preferably 24 hours.
- Heat some olive oil over medium heat in a large stockpot. Remove the meat from the marinade and brown the pieces in the oil on all sides. Pour the marinade (including the oranges, bay leaves, etc.) over the meat and bring to a boil. Boil for 5 minutes, skimming any foam from the surface. Lower the heat to a simmer, stir in the tomato paste, and add 4 1/2 c. water. Cover, and let stew on low heat for 2-3 hours, stirring occasionally.
- 15 minutes before the stew is ready, add the pitted olives. Let cook for 15 minutes on medium heat without the lid to thicken the stew.
- Serve over mashed potatoes, rice, or pasta.
Garlic Mashed Potatoes
- 6 russet potatoes, peeled and cut into 1/2 inch cubes
- 8 cloves garlic, cut in quarters
- 1/2 c. heavy cream
- Place cubed potatoes in a large saucepan. Cover with cold water, salt liberally, and bring to a boil over medium heat. Boil for 10-15 minutes until potatoes are easily pierced with a fork, skimming starch foam from top occasionally and checking to keep from boiling over – lower heat if necessary. Drain potatoes and place in a blender.
- Return saucepan to heat, lower heat to low, and add garlic and heavy cream. Heat until garlic is fragrant and cream begins to simmer, then add to blender. Blend until potatoes are a totally smooth puree. Add water or skim milk as necessary to even out texture.
Image and Recipe Source: here
Caramelized Onion and Mushroom Brie Grilled Cheese
Caramelized Onion & Mushroom Brie Grilled Cheese
- 2 Slices French Bread
- Brie Cheese
- 1 Yellow Onion
- 1 Clove Garlic
- 5 Mushrooms
- 50-100ml Concentrated Beef Broth
- Salt & Pepper
BEWARE! The following grilled cheese takes time and patience, so grab a book, your tablet or a computer, sit back and relax while you watch your onions turn into caramelized gold!
First things first, get a pan going on medium heat with 1-2 tablespoons of butter. While your pan is heating, evenly slice your onion (if you are impatient, thinner slices will cook faster), then place them in the pan once the butter is bubbling. Stir the onions, coating them with the butter and only stirring periodically after that, allowing them to brown, but not burn. After a few minutes, turn the heat to medium-low and start slicing up your mushrooms and garlic.
After about twenty minutes, add in your mushrooms, garlic and more butter. Stir everything around and add a few pinches of thyme (not necessary if you don’t have any on hand) and a generous amount of salt and pepper (the brie will tone down the salt and pepper once everything is combined). Let everything cook for about five more minutes, then sprinkle a pinch or two of flour over everything and begin adding in the beef broth. I poked a hole in the can and slowly added the broth a little at a time, letting it reduce and then adding more. This allows the onions to continue caramelizing instead of steaming from too much liquid. As you pour in the broth, you will get a nice gravy forming around the onions; taste it as you’re going, and stop once you’re satisfied with the “beefiness” of your onions and mushrooms!
Cut two slices of bread and spread butter on both sides of each slice. Place brie cheese on one slice, then top with your onions, mushrooms and more brie! Put the sandwich together, and grill it in the same pan you used for the onions and mushrooms (you’ll get some nice flavour on your bread this way!). Cook for about 3-4 minutes on each side, or until browned, then slice in half and enjoy this gloriously gooey mess!
The time spent caramelizing the onions is definitely worth it, and adding the beef stock gives this sandwich a flavour similar to a roast beef dip almost tricking you into thinking there actually is meat in it! Overall, you can’t really go wrong with a sandwich loaded with caramelized onions and mushrooms, and tons of creamy brie. Just thinking about it makes me want another!!
Image Source & Recipe: here
2 pieces of white or wheat round flat-bread
6 falafel balls (you could also use seitan, tempeh or veggie burgers)
1 small onion, thinly sliced
1/4 cup seasoned rice vinegar
1 small tomato, sliced
1/2 avocado, sliced – tossed in lemon juice
2 dill pickles
2 tsp harissa OR non-spicy option: 1/2 cup chopped fresh dill
1 Tbsp maple syrup
2 Tbsp vegan mayo
1. Thinly slice the onions and toss in rice vinegar. I like to let mine chill over night in the fridge to pickle a bit – but this step is optional.
2. Brush your flat-bread with olive oil and grill on until charred – I used a panini press.
3. Mix up your secret sauce
4. Prep your veggies: tomato, avocado, pickles.
5. Grill to warm your falafel balls – I pressed mine on the panini press with the flat-bread.
6. Assemble! Lay out a square sheet of tinfoil. Add the avocado, onions, falafel, pickles, tomato – drizzle some secret sauce over the filling as well as some tahini (or serve tahini on side) and close the flat-bread – wrap tightly in foil to secure. Serve!
Image & Recipe Source: here