Ham steaks by themselves are great, don't get me wrong, but add this sauce and you've got something special. Delightfully mmmmmm-y! This is easy and super tasty--10 all the way. I made these back in April of this year; consequently, I have lost the pictures, as I lost most all of my March and April pictures when my SD card failed :( I'll post pix when I make this again, though. I paired it with these potatoes.
Recipe comes from my favorite recipe book, French: delicious classic cuisine made easy, by Clements & Wolf-Cohen.
4 T. unsalted butter, divided
4 small shallots, finely chopped
2 T. all-purpose flour
1 can (14.5 oz) reduced sodium beef broth
1 T. tomato paste
coarse ground pepper, to taste (I used about 2 pinches)
6 T. Madeira wine
2 large, pre-cooked, bone-in ham steaks (I used Frick's brand)
1. In a medium, heavy-bottomed saucepan, melt 2 T. of the butter over medium-high heat, then add the shallots. Cook, stirring frequently, until softened (around 2-3 min.)
2. Sprinkle the flour over the shallots and continue cooking, stirring constantly, until mixture begins to brown (this was around 3 min for me).
3. Slowly whisk in the beef broth, followed by the tomato paste, then add the pepper. Bring to a simmer and keep at simmer, reducing heat as needed to keep at steady simmer. Simmer until reduced to about 1 cup.
4. Stir in the Madeira wine and simmer for additional 2-3 minutes.
5. Meanwhile, heat the other 2 T. of butter in a large skillet over medium to medium-high heat. Add 1 ham steak (unless you have a skillet that is large enough to handle both at the same time--I don't!) and cook for 4-5 minutes, turning once. Transfer to a plate and repeat for second ham steak.
6. Top ham steaks with sauce and enjoy!!
Culinary adventures in the often messy kitchen of a suburban cooking enthusiast
23 October 2019
22 October 2019
Boeuf Bourguignon
I cannot believe that I somehow missed blogging any version of this before; I made this last year about 2 1/2 months after we moved. Boeuf bourguignon (Burgundy beef) is a classic French dish, which I am fairly certain I have made at some point. Anyhow, this version comes from the book French: delicious classic cuisine made easy by Clements & Wolf-Cohen (I have made and blogged many of the recipes of this book already). It's very good--I would give it a 9. I plan to try other recipes for boeuf bourguignon, so this rating is subject to change...eventually, when I get time. There is no picture of the end product because I forgot--I let it sit overnight for the flavors to meld and simply forgot to get the end pic. I assure you that all in my house enjoyed it (apart from my kiddo, who would not try it lol).
Ingredients:
6 oz. thick cut bacon, cut crosswise into small pieces
3.5 lbs. stewing beef, cut in large chunks
3 T. butter, divided
1 medium yellow onion, finely chopped
1 whole carrot (or 6 baby carrots), finely chopped
around 4 oz. whole baby carrots (I didn't measure--see pix)
3 garlic cloves, finely chopped
3 T. flour
1 bottle (750mL) red wine, preferably Burgundy (Bourgogne)
1 1/2 T. tomato paste
bouquet garni (I usually use rosemary, thyme, parsley, and bay leaf)
2 1/2 to 3 c. beef broth
1 T. fresh parsley, chopped
10 oz. pearl onions
1 lb. small button mushrooms, quartered
salt and freshly ground black pepper, to taste
Instructions:
1. Heat a heavy dutch oven over medium heat. Add the chopped up bacon pieces and cook until starting to crisp. Remove from pot with a slotted spoon and drain on an paper towel lined plate.
2. Drain off all but 2 T. of the rendered bacon fat. Increase heat to medium-high and add a single layer of beef (do NOT crowd!) and brown on all sides. Transfer to a plate and continue in batches until all beef is browned.
3. Pour off all fat from the pot and reduce heat back to medium. Add only 1 T. of the butter. Once the butter has melted, add the chopped onion, chopped carrots and whole baby carrots, and garlic. Cook for 3-4 minutes, stirring frequently.
4. Sprinkle the flour over the vegetable mixture and cook for 2 minutes, stirring frequently.
5. Add the wine, tomato paste, and bouquet garni. Bring to a boil, scraping the base of the pot.
6. Return the beef and bacon to the pot and pour in the broth until all meat and veggies are covered (press them down in). Cover the pot and reduce heat to low, keeping mixture at a simmer. Simmer for 3 hours, stirring occasionally.
7. Meanwhile, in a large skillet, melt only 1 T. of butter over medium heat. Add the pearl onions and cook, stirring frequently, until browned. Set aside on a plate.
8. In same pan, add last remaining 1 T. of butter. Once it has melted, add the mushrooms to the pan and cook, stirring frequently, until golden. Set aside with the pearl onions.
9. After the 3 hours of simmering, add the onions and mushrooms to the pot. Re-cover and let cook for 30 minutes more.
10. Discard the bouquet garni and stir in the parsley. Season with salt and pepper and enjoy!
Ingredients:
6 oz. thick cut bacon, cut crosswise into small pieces
3.5 lbs. stewing beef, cut in large chunks
3 T. butter, divided
1 medium yellow onion, finely chopped
1 whole carrot (or 6 baby carrots), finely chopped
around 4 oz. whole baby carrots (I didn't measure--see pix)
3 garlic cloves, finely chopped
3 T. flour
1 bottle (750mL) red wine, preferably Burgundy (Bourgogne)
1 1/2 T. tomato paste
bouquet garni (I usually use rosemary, thyme, parsley, and bay leaf)
2 1/2 to 3 c. beef broth
1 T. fresh parsley, chopped
10 oz. pearl onions
1 lb. small button mushrooms, quartered
salt and freshly ground black pepper, to taste
Instructions:
1. Heat a heavy dutch oven over medium heat. Add the chopped up bacon pieces and cook until starting to crisp. Remove from pot with a slotted spoon and drain on an paper towel lined plate.
2. Drain off all but 2 T. of the rendered bacon fat. Increase heat to medium-high and add a single layer of beef (do NOT crowd!) and brown on all sides. Transfer to a plate and continue in batches until all beef is browned.
3. Pour off all fat from the pot and reduce heat back to medium. Add only 1 T. of the butter. Once the butter has melted, add the chopped onion, chopped carrots and whole baby carrots, and garlic. Cook for 3-4 minutes, stirring frequently.
4. Sprinkle the flour over the vegetable mixture and cook for 2 minutes, stirring frequently.
5. Add the wine, tomato paste, and bouquet garni. Bring to a boil, scraping the base of the pot.
6. Return the beef and bacon to the pot and pour in the broth until all meat and veggies are covered (press them down in). Cover the pot and reduce heat to low, keeping mixture at a simmer. Simmer for 3 hours, stirring occasionally.
7. Meanwhile, in a large skillet, melt only 1 T. of butter over medium heat. Add the pearl onions and cook, stirring frequently, until browned. Set aside on a plate.
8. In same pan, add last remaining 1 T. of butter. Once it has melted, add the mushrooms to the pan and cook, stirring frequently, until golden. Set aside with the pearl onions.
9. After the 3 hours of simmering, add the onions and mushrooms to the pot. Re-cover and let cook for 30 minutes more.
10. Discard the bouquet garni and stir in the parsley. Season with salt and pepper and enjoy!
21 October 2019
Chianti wine reduction for steak
I made this back in February of 2017--not sure why I didn't blog this part, as I did get the mushrooms in the picture blogged. At any rate, it's been too long since I made it to give a proper rating, but I'm rather sure I really liked this one. When I make it again, I'll have to update this :)
link to original recipe:
http://www.backwoodshome.com/ribeye-steak-with-chianti-sauce/
Ingredients:
1 c. Chianti
1/2 c. beef stock
1 T. balsamic vinegar
1 T. shallots, chopped
1 tsp. Italian parsley, chopped
1. In a medium saucepan over high heat, bring Chianti to boil. Lower heat to take it back down to a simmer and keep it simmering until reduced by half.
2. Add the beef stock, balsamic vinegar, and shallots. Continue simmering until it is reduced by half again.
3. Stir in parsley and lower heat to keep sauce warm, no longer simmering.
4. Serve atop steaks and enjoy!
link to original recipe:
http://www.backwoodshome.com/ribeye-steak-with-chianti-sauce/
Ingredients:
1 c. Chianti
1/2 c. beef stock
1 T. balsamic vinegar
1 T. shallots, chopped
1 tsp. Italian parsley, chopped
1. In a medium saucepan over high heat, bring Chianti to boil. Lower heat to take it back down to a simmer and keep it simmering until reduced by half.
2. Add the beef stock, balsamic vinegar, and shallots. Continue simmering until it is reduced by half again.
3. Stir in parsley and lower heat to keep sauce warm, no longer simmering.
4. Serve atop steaks and enjoy!
20 October 2019
Baked Ziti with Pesto
Well, actually, the way I made it, should be called "Baked Mezzi Rigatoni with Pesto". And it was pretty good--I would go 9/10. The ricotta dominates a bit much, whereas there needs to be a tad more red sauce. The seasoning is just right, though. I will likely try making it again, only with some slight changes.
Link to original recipe: https://www.myrecipes.com/recipe/baked-ziti-with-pesto
Ingredients:
8 oz. ziti (or similar pasta, such as mezzi rigatoni)
1.5 T. olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
2 c. canned crushed tomatoes
1/4 tsp. salt
1 bay leaf
1/2 tsp. coarse ground black pepper
1 c. ricotta
1 1/2 c. shredded mozzarella, divided
1/3 c. grated Parmesan, divided
1/4 c. pesto (I used Kirkland (Costco) brand)
Instructions:
1. Lightly butter or oil an 8"x 8" baking dish.
2. Cook the pasta in pot of boiling water for only 7 min--it will not be completely done, this is intentional. (note to self: the pasta I used had a normal al dente cook time of 10 min.) Drain and rinse with cool water, set aside.
3. Meanwhile, in a medium saucepan, heat the olive oil over medium heat. Add the onion and cook, stirring often, for about 5 min. Add the garlic and stir for 30 seconds.
4. Add the tomatoes, salt, and bay leaf. Reduce heat slightly and cover with a splatter screen. Simmer for 10 min. Stir in the pepper, then remove from heat.
5. Heat oven to 350°F.
6. In a small bowl, combine the ricotta, 1 c. of the mozzarella, half of the grated Parmesan (1/6 c.), and the pesto.
7. Pour half the cooked pasta into the prepared baking dish, then top with about a third of the tomato sauce.
8. Top the tomato sauce with the ricotta mixture, spreading as best you can to make an even layer (this is not easy).
9. Pour remaining pasta over the ricotta layer and spread evenly, followed by the remaining tomato sauce.
10. Top with the remaining 1/6 c. Parmesan and 1/2 c. mozzarella. Bake in oven for 30 min.
11. Remove from oven and let rest for 10 min. before serving. Enjoy!
Link to original recipe: https://www.myrecipes.com/recipe/baked-ziti-with-pesto
Ingredients:
8 oz. ziti (or similar pasta, such as mezzi rigatoni)
1.5 T. olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
2 c. canned crushed tomatoes
1/4 tsp. salt
1 bay leaf
1/2 tsp. coarse ground black pepper
1 c. ricotta
1 1/2 c. shredded mozzarella, divided
1/3 c. grated Parmesan, divided
1/4 c. pesto (I used Kirkland (Costco) brand)
Instructions:
1. Lightly butter or oil an 8"x 8" baking dish.
2. Cook the pasta in pot of boiling water for only 7 min--it will not be completely done, this is intentional. (note to self: the pasta I used had a normal al dente cook time of 10 min.) Drain and rinse with cool water, set aside.
3. Meanwhile, in a medium saucepan, heat the olive oil over medium heat. Add the onion and cook, stirring often, for about 5 min. Add the garlic and stir for 30 seconds.
4. Add the tomatoes, salt, and bay leaf. Reduce heat slightly and cover with a splatter screen. Simmer for 10 min. Stir in the pepper, then remove from heat.
5. Heat oven to 350°F.
6. In a small bowl, combine the ricotta, 1 c. of the mozzarella, half of the grated Parmesan (1/6 c.), and the pesto.
7. Pour half the cooked pasta into the prepared baking dish, then top with about a third of the tomato sauce.
8. Top the tomato sauce with the ricotta mixture, spreading as best you can to make an even layer (this is not easy).
9. Pour remaining pasta over the ricotta layer and spread evenly, followed by the remaining tomato sauce.
10. Top with the remaining 1/6 c. Parmesan and 1/2 c. mozzarella. Bake in oven for 30 min.
11. Remove from oven and let rest for 10 min. before serving. Enjoy!
19 October 2019
Brazilian Skirt Steak
I made this quite a time ago, back in 2016, I think. I could not find the pictures, so if and when I make it again, I will add them. I remember that I really liked it, but hubby found it too garlicky (thus why I'm not sure when I'll make again). Am guessing I would give 9/10, as I would like to have it again for sure.
http://www.finecooking.com/recipes/brazilian-skirt-steak-golden-garlic-butter.aspx
6 medium-sized garlic cloves, peeled
kosher salt
1.5 lb. skirt steak, trimmed and cut into 4 pieces
freshly ground black pepper
2 T. canola oil
4 T. unsalted butter
1 T. fresh Italian parsley, chopped
1. Smash each garlic clove with the side of a chef's knife. Sprinkle lightly with salt, then mince them and set aside.
2. Pat the steak dry, then season generously all over with salt and pepper.
3. In a heavy 12" skillet (I used cast iron), heat oil over medium-high heat until shimmering. Add steak to pan and brown on each side for 2-3 min (longer if you prefer more done than medium rare). Transfer steak to a plate to let rest.
4. In an 8" skillet, melt butter over medium-low heat. Add garlic and cook, stirring frequently, until lightly golden (around 4 min.). Lightly salt to taste.
5. Slice the steak and serve with garlic butter drizzled atop and garnished with chopped fresh parsley. Enjoy!
http://www.finecooking.com/recipes/brazilian-skirt-steak-golden-garlic-butter.aspx
6 medium-sized garlic cloves, peeled
kosher salt
1.5 lb. skirt steak, trimmed and cut into 4 pieces
freshly ground black pepper
2 T. canola oil
4 T. unsalted butter
1 T. fresh Italian parsley, chopped
1. Smash each garlic clove with the side of a chef's knife. Sprinkle lightly with salt, then mince them and set aside.
2. Pat the steak dry, then season generously all over with salt and pepper.
3. In a heavy 12" skillet (I used cast iron), heat oil over medium-high heat until shimmering. Add steak to pan and brown on each side for 2-3 min (longer if you prefer more done than medium rare). Transfer steak to a plate to let rest.
4. In an 8" skillet, melt butter over medium-low heat. Add garlic and cook, stirring frequently, until lightly golden (around 4 min.). Lightly salt to taste.
5. Slice the steak and serve with garlic butter drizzled atop and garnished with chopped fresh parsley. Enjoy!
18 October 2019
Pappardelle with Mushroom-Beef Ragù
This recipe uses the leftovers from the brisket recipe I posted yesterday. I could not find my pictures of it, but I do know it's tasty. Great way to use up the leftovers from the brisket :)
Link to original recipe:
http://www.redbookmag.com/food-recipes/recipes/a32061/pappardelle-mushroom-beef-ragu-recipe-rbk0311/
Ingredients:
1 T. extra-virgin olive oil
2 oz. diced pancetta
12 oz. cremini mushrooms
1 large onion
3 garlic cloves
1 jar marinara sauce
2 c. coarsely chopped leftover brisket (see yesterday's post)
2 tsp. chopped fresh rosemary
1/4 tsp. kosher salt
1/4 tsp. crushed red pepper flakes
8 oz. dried pappardelle, fettuccine, or linguine pasta (I recommend pappardelle)
fresh parmesan cheese shavings, to garnish
Instructions:
1. Bring a large pot of water to boil. Salt the water lightly. Once the water boils, add the pasta to water and cook according to package directions for 'al dente'. Drain pasta and transfer to a large bowl.
2. Meanwhile, in a large nonstick skillet over medium heat, heat the olive oil. Add pancetta, mushrooms, onion, and garlic. Cook, stirring often, until veggies are lightly golden and tender (around 10 min.)
3. Stir in marinara sauce, along with brisket, rosemary, salt, and red pepper flakes. Reduce heat to low and cover. Let simmer for 12 minutes, stirring once or twice.
4. Add sauce to pasta in large bowl and toss to combine. Garnish with parmesan cheese shavings and enjoy!
Link to original recipe:
http://www.redbookmag.com/food-recipes/recipes/a32061/pappardelle-mushroom-beef-ragu-recipe-rbk0311/
Ingredients:
1 T. extra-virgin olive oil
2 oz. diced pancetta
12 oz. cremini mushrooms
1 large onion
3 garlic cloves
1 jar marinara sauce
2 c. coarsely chopped leftover brisket (see yesterday's post)
2 tsp. chopped fresh rosemary
1/4 tsp. kosher salt
1/4 tsp. crushed red pepper flakes
8 oz. dried pappardelle, fettuccine, or linguine pasta (I recommend pappardelle)
fresh parmesan cheese shavings, to garnish
Instructions:
1. Bring a large pot of water to boil. Salt the water lightly. Once the water boils, add the pasta to water and cook according to package directions for 'al dente'. Drain pasta and transfer to a large bowl.
2. Meanwhile, in a large nonstick skillet over medium heat, heat the olive oil. Add pancetta, mushrooms, onion, and garlic. Cook, stirring often, until veggies are lightly golden and tender (around 10 min.)
3. Stir in marinara sauce, along with brisket, rosemary, salt, and red pepper flakes. Reduce heat to low and cover. Let simmer for 12 minutes, stirring once or twice.
4. Add sauce to pasta in large bowl and toss to combine. Garnish with parmesan cheese shavings and enjoy!
17 October 2019
Braised Brisket with Red Wine and Rosemary
Made this one back in May of 2016 and had made it a couple years before that, too. It was my first experience making a brisket; obviously, it went well, as I made it more than once! However, I haven't made it again since (too busy trying all these other recipes!), so I can't give it a proper rating. I just remember it is very, very good. Everyone in the house loved it (except my kiddo lol).
Link for original recipe:
http://www.redbookmag.com/food-recipes/recipes/a32141/braised-brisket-red-wine-rosemary-recipe-rbk0311/
Ingredients:
1 1/2 T. smoked sweet paprika (I actually used Hungarian smoked paprika)
1 tsp. kosher salt
1 tsp. coarse ground pepper
around 4 lb. beef brisket
3 T. olive oil
1 large Spanish onion, chopped
2 carrots, cut in large chunks
3 ribs celery with leaves, chopped
8 cloves garlic, smashed (?)
2 c. dry red wine (I used Chianti first time I made; this time I used Cabernet Sauvignon)
1 can (14 oz.) fire-roasted diced tomatoes
1 c. beef stock (I used beef broth since I was out of stock)
4 sprigs rosemary
Instructions:
1. If you prefer, you can braise in oven at 300°F--if so, heat oven now; I prefer using slow-cooker, which I started with on HI :)
2. In a small bowl, combine paprika, salt, and pepper. Rub mixture all over brisket.
3. Heat oil in a large, deep skillet over high heat until it shimmers. Add brisket and sear on all sides until well-browned, about 8 minutes. Transfer to a plate.
4. Reduce heat to medium and in same skillet, add onions, celery, and garlic. Sauté for 5 minutes.
5. Add wine and increase heat to medium-high to bring to boil. Maintain at boil for 3 minutes.
6. Add tomatoes and stock, bring to boil, and continue to boil for 5 more minutes.
7. Transfer mixture to the slow cooker (or a 16x12 roasting pan, if using oven). Add the brisket to the mixture, along with the rosemary.
8. Place lid on slow cooker (or cover roasting pan tightly with heavy duty foil) and let cook for 3 1/2 hrs, or until meat is fork-tender.
9. Transfer meat to a cutting board and cover, let rest.
10. Meanwhile, strain the leftover sauce in the cooker into a saucepan, pressing down on vegetables to squeeze out sauce, then discard the vegetables.
11. Skim off fat from top of sauce, then bring to boil. Boil until reduced to 2 cups (around 8 min.)
12. Serve meat topped with sauce and enjoy!
http://www.redbookmag.com/food-recipes/recipes/a32141/braised-brisket-red-wine-rosemary-recipe-rbk0311/
Ingredients:
1 1/2 T. smoked sweet paprika (I actually used Hungarian smoked paprika)
1 tsp. kosher salt
1 tsp. coarse ground pepper
around 4 lb. beef brisket
3 T. olive oil
1 large Spanish onion, chopped
2 carrots, cut in large chunks
3 ribs celery with leaves, chopped
8 cloves garlic, smashed (?)
2 c. dry red wine (I used Chianti first time I made; this time I used Cabernet Sauvignon)
1 can (14 oz.) fire-roasted diced tomatoes
1 c. beef stock (I used beef broth since I was out of stock)
4 sprigs rosemary
Instructions:
1. If you prefer, you can braise in oven at 300°F--if so, heat oven now; I prefer using slow-cooker, which I started with on HI :)
2. In a small bowl, combine paprika, salt, and pepper. Rub mixture all over brisket.
3. Heat oil in a large, deep skillet over high heat until it shimmers. Add brisket and sear on all sides until well-browned, about 8 minutes. Transfer to a plate.
4. Reduce heat to medium and in same skillet, add onions, celery, and garlic. Sauté for 5 minutes.
5. Add wine and increase heat to medium-high to bring to boil. Maintain at boil for 3 minutes.
6. Add tomatoes and stock, bring to boil, and continue to boil for 5 more minutes.
7. Transfer mixture to the slow cooker (or a 16x12 roasting pan, if using oven). Add the brisket to the mixture, along with the rosemary.
8. Place lid on slow cooker (or cover roasting pan tightly with heavy duty foil) and let cook for 3 1/2 hrs, or until meat is fork-tender.
9. Transfer meat to a cutting board and cover, let rest.
10. Meanwhile, strain the leftover sauce in the cooker into a saucepan, pressing down on vegetables to squeeze out sauce, then discard the vegetables.
11. Skim off fat from top of sauce, then bring to boil. Boil until reduced to 2 cups (around 8 min.)
12. Serve meat topped with sauce and enjoy!
Subscribe to:
Posts (Atom)