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November 2009

Roasted Fish Fillets in Mustard Cream Sauce

Fish mustard cream sauce
 

Roasted Fish Fillets in Mustard Cream Sauce

This is a fast and easy dish to prepare and it’s so delicious. The creamy mustard sauce is great on any fish fillet – red snapper, tilapia, grouper. It's one of the recipes featured in Ina Garten's new cookbook "Barefoot Contessa Back to Basics " - http://bit.ly/5TjCXt 

4 (8-ounce) fish fillets such as red snapper, tilapia, or grouper

Kosher salt and freshly ground black pepper

8 ounces creme fraiche (or sour cream)

3 tablespoons Dijon mustard

1 tablespoon whole-grain mustard

2 tablespoons minced shallots or finely chopped scallions (white and light green parts)

2 teaspoons drained capers

Directions

1.    Preheat the oven to 425 degrees. Line a baking sheet pan with parchment paper or  use an ovenproof baking dish. Place the fish fillets skin side down on the sheet pan. Sprinkle with salt and pepper.

2.    Combine the crème fraiche, mustards, shallots (or scallions), capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered.

3.    Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

 

Download Roasted Fish Fillets in Mustard Cream Sauce


Favorite Turkey Tetrazzini

Best turkey tetrazzini
 

 

A post Thanksgiving favorite! Tetrazzini is also great with leftover chicken.  

 

Download Best Turkey Tetrazzini recipe 

 

Breadcrumb Topping:

 

1/2 cup fresh breadcrumbs 

 Pinch table salt 

1 1/2 tablespoons unsalted butter melted

1 ounce Parmesan cheese, grated (about 1/4 cup)

 

Turkey Filling & Sauce:

 

6 tablespoons unsalted butter (3/4 stick), plus extra for baking dish

8 ounces white mushrooms, cleaned and sliced thin (3 cups)

2 medium onions, chopped fine (1 1/2 cups)

3/4 pound spaghetti or other long-strand pasta, strands snapped in half

1/4 cup unbleached all-purpose flour 

2 cups turkey stock or canned low-sodium chicken broth

¼ cup light cream

3 tablespoons dry sherry 

3 ounces Parmesan cheese, grated (about 3/4 cup)

1/4 teaspoon fresh grated nutmeg 

2 teaspoons lemon juice from 1 small lemon

2 teaspoons minced fresh thyme leaves 

2 cups frozen peas 

4 cups leftover cooked boneless turkey meat or chicken meat, cut into 1/4-inch pieces

 

 

For the Topping:

 

1.    Adjust oven rack to middle position and heat oven to 350 degrees. Mix breadcrumbs, salt, and butter in small baking dish; bake until golden brown and crisp, 15 to 20 minutes. Cool to room temperature and mix with 1/4 cup grated Parmesan in small bowl. Set aside.

 

For the Filling:

 

1.    Increase oven temperature to 450 degrees. Heat 2 tablespoons butter in large skillet over medium heat until foaming subsides; add mushrooms and onions and sauté, stirring frequently, until onions soften and mushroom liquid evaporates, 12 to 15 minutes. Season with salt and ground black pepper to taste; transfer to medium bowl and set aside.

 

2.    Meanwhile, cook pasta in large pot of boiling, salted water until al dente. Reserve 1/4 cup cooking water, drain spaghetti, and return to pot with reserved liquid.

 

For the Sauce:

 

1.    Melt remaining 4 tablespoons butter in cleaned skillet over medium heat. When foam subsides, whisk in flour and cook, whisking constantly, until flour turns golden, 1 to 2 minutes.

 

2.    Whisking constantly, gradually add chicken stock. Adjust heat to medium-high and simmer until mixture thickens, 3 to 4 minutes. Whisk in light cream and cook for 1-2 minutes.  Off heat, whisk in sherry, Parmesan, nutmeg, 1/2 teaspoon salt, lemon juice, and thyme.

 

3.     Add sauce, sautéed vegetables, peas, and turkey to spaghetti and mix well; adjust seasonings to taste. Turn mixture into a buttered 13- x 9-inch baking dish (or other shallow, ovenproof dish of similar size), sprinkle evenly with reserved breadcrumbs, and bake until breadcrumbs brown and mixture is bubbly, 13 to 15 minutes. Serve immediately.

 


Turkey Cooking Times Temperatures

RoastTurkey

Butterball has a handy web calculator that really helps with cooking times. Most people OVERCOOK the bird. Find a good thermometer to test the temperature of the bird - it makes all the difference. I usually take mine out when thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer. Let the turkey rest 35 to 40 minutes before carving!

Turkey Cooking Times site:

http://www.butterball.com/tips-how-tos/tips/calculators-and-conversions


Thanksgiving Peas with Shallots and Thyme

Peas
 

Peas with Shallots and Thyme

Serves 12

Do not thaw the peas before adding them to the skillet. Save time by prepping other ingredients a couple of hours before and keep in a plastic wrapped dish. Then throw it all together just before dinner

4 tablespoons unsalted butter 

2 shallots, minced

2 teaspoon minced fresh thyme leaves 

2 cloves garlic, minced

2 pounds frozen peas 

1 tablespoon sugar

Salt and pepper

Instructions

1.  Melt the butter in a 12-inch nonstick skillet over medium-high heat. Add the shallot, thyme, and garlic and cook until softened, about 2 minutes. Stir in the peas and sugar. Cover and cook until the peas are heated through, about 4 minutes. Season with salt and pepper to taste.

 

Download Peas with Shallots and Thyme

 

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Classic Sage Onion Bread Stuffing

Stuffing

 

This recipe is combination of technique and ingredients from Cook’s Illustrated and Joy of Cooking, which I suppose now makes it my own. There are tons of recipes with exotic flavors and ingredients, but if you’re looking for that classic Thanksgiving stuffing, this is the recipe to use. Drying the bread before making the stuffing is an important step for texture and flavor. If you plan ahead, you can just leave the bread cubes out on the counter for a few days to become stale. I usually just spread them out on baking sheets and dry in a 300-degree oven for 30 to 60 minutes. Let the bread cool before using in the stuffing. You can substitute three 14-ounce bags of plain dried bread cubes for the homemade dried bread cubes, but you'll need to increase the amount of  broth to 7-8 cups. This recipe can easily be halved and baked in a 13 by 9-inch baking dish for a smaller crowd. 

Download Classic Sage Bread Stuffing recipe

 To Make Ahead:

 The stuffing can be assembled in the baking dish, then wrapped tightly in plastic wrap and refrigerated for up to 24 hours before baking. To bake, let the stuffing stand at room temperature for 30 minutes. Remove the plastic wrap and proceed to bake as directed in step 3.

 

1 ½ sticks unsalted butter (plus extra for baking dish)

4 medium ribs celery, chopped fine 

2 large onions, minced 

4 scallions, chopped fine 

3 tablespoons minced fresh sage leaves or 2 teaspoons dried 

3 tablespoons minced fresh thyme leaves or 2 teaspoons dried 

1 tablespoon minced fresh marjoram leaves or 1 teaspoon dried

1 teaspoon dried tarragon or basil

¼ teaspoon nutmeg

2 tablespoons cognac

2 pounds high-quality sandwich bread (like Pepperidge Farm White), cut into 1/2-inch cubes and dried

5 cups turkey stock or low-sodium canned chicken broth

3 large eggs, beaten lightly

¼ cup cream

1-2 teaspoon kosher salt

2 teaspoons freshly ground black pepper

3/4 cup fresh coarsely chopped flat-leaf parsley leaves (about 1 bunch)

1. Adjust oven rack to center position and heat oven to 400 degrees. Melt butter in a large skillet over medium-high heat. Add onions, scallions, and celery, and cook until onions are translucent, about 10-15 minutes. Add sage, thyme, marjoram, tarragon and nutmeg and stir to combine, and cook 3 to 4 minutes. Add cognac to deglaze pan, and then 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced. Transfer to a very large mixing bowl.

2. Add the dried bread cubes, remaining stock or broth, eggs, cream, chopped parsley, salt, and pepper to the sautéed vegetables and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 15-x 10-inch baking dish.

3. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Cool for 10 minutes before serving.


Perfect Turkey Gravy with Make Ahead Turkey Stock

Turkey gravy 
  

Rich Turkey Stock

This stock has incredible flavor and can be made ahead to save time at Thanksgiving. It’s the base for perfect turkey gravy, and can also be used in your favorite dressing recipe. To roast the trimmings and vegetables, it’s best to use a roasting pan that can sit on the stovetop, so that you can deglaze the pan and make sure all the dark flavorful bits wind up in the stock.

 6-8 turkey parts – wings, thighs, neck (most local markets will carry these around the holidays) 

2 medium carrots, cut into 1-inch pieces  

2 ribs celery, cut into 1-inch pieces 

2  onions , chopped coarse 

1 leek, white and light green parts only, chopped in 2” pieces

1 head garlic , unpeeled 

12 cups homemade chicken stock or canned low-sodium chicken broth

2 cups dry white wine  

6-8 sprigs fresh thyme

1 sprig rosemary

6 sprigs flat leaf Italian parsley

1 tsp whole peppercorns

1 bay leaf   

  1. Heat oven to 450 degrees. Place turkey trimmings, carrot, celery, onions, and garlic in large flameproof roasting pan. Spray lightly with cooking spray and toss to combine. Roast, stirring occasionally, until well-browned, 60-90  minutes.

  1. Remove roasting pan from oven and transfer contents of roasting pan to large stockpot. Place roasting pan over 2 burners set at medium high heat; add 4 cups of chicken stock and bring to boil, scraping up browned bits on bottom of pan with wooden spoon, and then pour into stockpot.

  1. Add remaining chicken stock, wine, and herbs; bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours. Strain stock into large pot using cheesecloth lined strained. Cool to room temperature; cover with plastic wrap and refrigerate until fat congeals, at least 1 hour or overnight. Skim fat from stock and reserve for Turkey Gravy recipe.

Turkey Gravy

 

½ cup reserved turkey fat (add melted butter if needed to make ½ cup)

½ cup all purpose flour

6-8 cups Rich Turkey Stock

Salt and pepper

  1. Bring stock to simmer in medium saucepan over medium-high heat.
  2. In second medium saucepan, heat reserved turkey fat over medium-high heat until bubbling; whisk in flour and cook, whisking constantly, until combined and honey-colored or brown, about 2-5 minutes. Continuing to whisk constantly, gradually ladle in hot stock; bring to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 10 -15 minutes. Season to taste with salt and pepper and serve with turkey. (Can be refrigerated up to 3 days; reheat in medium saucepan over medium heat until hot, about 8 minutes.

 

 Download Rich Turkey Stock Recipe



Favorite Cranberry Sauce with Pears and Fresh Ginger

CranberrySauce
 

CRANBERRY SAUCE WITH PEARS AND FRESH GINGER

There are so many variations for cranberry sauce – experiment with a few until you find a favorite – this is one of mine. The maple syrup gives a more mellow sweetness than granulated sugar.  If you've got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time.

INGREDIENTS

¾ cup water, orange juice, or cranraspberry juice

1 cup maple syrup

1 tablespoon grated fresh ginger

¼ teaspoon ground cinnamon

¼ teaspoon table salt

1 (12-ounce) bag cranberries , picked through

2 medium firm, ripe pears , peeled, cored, and cut into 1/4-inch chunks

INSTRUCTIONS

1.    Combine all ingredients in medium nonreactive saucepan over high heat, stirring occasionally, until mixture comes to a boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)

 

Download CRANBERRY SAUCE WITH PEARS AND FRESH GINGER

Cranberrys


Mashed Sweet Potatoes with Oatmeal Cookie Topping

Sweet potato casserole

Mashed Sweet Potatoes with Oatmeal Cookie Topping

This is a great alternative to marshmallow topped sweet potatoes. Cutting the sweet potatoes into slices of even thickness is important in getting them to cook at the same rate. A potato masher will yield slightly lumpy sweet potatoes; a food mill will make a perfectly smooth puree.  You can also skip the cookie topping and just serve the sweet potatoes on their own.

6 large sweet potatoes (about 4 pounds)
6 Tablespoons unsalted butter, softened
3 Tablespoons heavy cream

3 Tablespoons packed brown sugar

2 tablespoons maple syrup
1/4 cup fresh orange juice
1/4 cup sweet orange marmalade
1 tablespoon finely grated peeled fresh gingerroot
2 teaspoons salt

For topping
fourteen 3-inch crisp oatmeal cookies,(like HobNobs) broken into pieces (about 3 cups)

½ cup toasted pecans

3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces



1. Combine butter, cream, salt, sugar, and sweet potatoes in large pot; cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork, 45 to 55 minutes.

2. Off heat, mash sweet potatoes in saucepan with potato masher, then stir in marmalade and gingerroot .  Season with salt and pepper to taste.  Spread potato mixture evenly in baking dish. Potato mixture may be made 1 day ahead and chilled, covered. Bring potato mixture to room temperature before proceeding.

Make topping:
In a food processor grind cookies fine. Add the pecans and pulse 3-4 times. Add butter and pulse until mixture resembles soft cookie dough. Wrap topping in wax paper and chill until firm, about 2 hours. Topping may be made 1 day ahead and chilled, covered.

Preheat oven to 400F. Crumble topping over potato mixture and bake in middle of oven until topping is browned lightly, about 25-35 minutes.

Download Mashed Sweet Potatoes with Oatmeal Cookie Topping


Easy Apple Turnovers

Apple turnover 1

Easy Apple Turnovers

Makes 8

1/2 cup sugar  

½ teaspoon ground cinnamon  

½ teaspoon grated nutmeg

2-3 apples, peeled, cored, and cut into small chunks  (Granny Smith, Mac, Empire, or Rome)

1 tablespoon lemon juice  

Pinch of salt  

3 tablespoons unsalted butter

1/2 cup unsweetened applesauce  

2 sheets frozen puff pastry (9 by 9 1/2 inches), thawed overnight in refrigerator

Egg Wash - 1 egg yolk beaten with 1 tsp. water

Flour for dusting work surface  

Demerara Sugar for sprinkling tops

1.    Combine apples with lemon juice, sugar, cinnamon, nutmeg, and salt in large bowl.

2.    Melt butter in large shallow saucepan. Add apple mixture and cook over medium heat for 8-10 minutes, until liquid reduces and thickens.

3.    Transfer apple mixture to bowl and refrigerate until cool, about 30 minutes.

4.    While apples cool, unfold 1 sheet puff pastry onto lightly floured work surface and roll into 12-inch square. Cut into four 6-inch squares and brush edges with egg wash.

5.    Fill each turnover with 2-3 tablespoons apple mixture then fold the dough over diagonally to enclose the filling and crimp corners with forks. Place turnovers on plate and freeze until firm, about 15 minutes. Repeat with remaining sheet puff pastry and filling.

6.    Line two rimmed baking sheets with parchment paper. With turnovers still on large plate, brush tops with remaining egg wash and sprinkle with sugar. Place 4 turnovers on each baking sheet and bake until well browned, 20 to 26 minutes, rotating sheets halfway through baking time. Transfer turnovers to wire rack and let cool slightly. Turnovers can be served warm or at room temperature.

Make Ahead

You can fill, fold, and freeze the unbaked turnovers up to 1 month in advance. Freeze them on a baking sheet, then transfer to a zipper-lock freezer bag. Before baking, allow the turnovers to sit at room temperature for 20 minutes, then proceed with the recipe as directed.

 

Download Easy Apple Turnovers

Apple saute

Apple turnovers squares

Apple turnover crimped


Traditional Boeuf Bourguignon (Beef Burgundy)

Bouef bourginon 1  

Boeuf Bourguignon

 

Download Classic Boeuf Bourguignon recipe

 

Some friends challenged me to make Boeuf Bourguignon after seeing the film Julia & Julie. I started by studying Julia Child’s recipe, which is very close to the version I’m posting here. I then consulted one of my favorite French cookbooks, Country Cooking of France by Anne Willan (http://www.amazon.com/Country-Cooking-France-Anne-Willan/dp/0811846466) to read her technique. Anne says Boeuf Bourguignon is the “king of stews, the benchmark against which all other are judged, even in France.” Finally I studied the method for Beef Burgundy published by Cook’s Illustrated and decided I was ready for the challenge. I spent 3 days making this dish, but the results were well worth the effort. I realized that I had to make my own beef stock – canned broth just isn’t the same, so the first day was spent making beef broth, the second day I braised the meat, and finally made the onion/mushroom garnish on the third day.  

 

 

Using the right wine is also critical to this dish. We have a great wine selection at the local Whole Foods and the staff is very helpful in selecting wine - they suggested Cloudline Pinot Noir 2007 or a Cotes du Rhone. A good Burgundy or any soft fruity Pinot Noir will work best, but a Merlot can also be used.

 

 

Boeuf Bourguignon is usually served with mashed or boiled potatoes. You could also serve with buttered noodles or creamy polenta.


 

 

Homemade Beef Stock 

  

 

(If you decide not to make your own stock, substitute 1 ¾ low sodium chicken broth and 1 ½ cups water – do not use canned beef broth) 

  

 

Makes 2 quarts

 

8 sprigs fresh flat-leaf parsley

6 sprigs fresh thyme or 3/4 teaspoon dried thyme

4 sprigs fresh rosemary or 2 teaspoons dried rosemary

2 dried bay leaves

2 whole cloves

1 tablespoon whole black peppercorns

1/2 pound beef-stew meat, cubed

2 pounds veal bones, (Ask your butcher to cut the veal bones into smaller pieces)

2 pounds meaty crosscut beef shanks (preferably 1 inch thick)

1 large onion, peel on, quartered

2 large carrots, cut into thirds

2 stalks celery, cut into thirds

2 cups water (or dry red wine)

 

1.    Heat the oven to 450 degrees. Make a bouquet garni by wrapping parsley, thyme, rosemary, bay leaves, cloves and peppercorns in a piece of cheesecloth. Tie with kitchen twine, and set aside. Arrange meat, veal bones, onion, carrots, and celery in an even layer in a heavy roasting pan. Roast, turning every 20 minutes, until the vegetables and the bones are deep brown, about 1- 1 ½ hours.   

 

2.    Transfer meat and vegetables to a 6- to 8-quart stockpot. Straddle roasting pan across 2 burners, then add 2 cups water (or wine) and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add deglazing liquid to stockpot along with 14 cups water, celery, salt, and bouquet garni. Bring to a boil and skim froth. Reduce to a simmer, liquid should just bubble up to surface. Simmer over the lowest possible heat for 3-4 hours; a skin may form on the surface of the liquid; skim off with a slotted spoon, and discard. Repeat as needed. Add water if at any time the level drops below the bones.  

 

3.    Pour stock through a fine-mesh sieve into a large bowl, pressing hard on solids, and discard solids. If using stock right away, skim off and discard fat. If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.

  

 

 

 

Beef Braise

 

8 ounces thick cut slab bacon , cut crosswise into 1/4-inch-thick slices, then slices cut into matchsticks (lardons)

10 sprigs fresh parsley leaves, torn into quarters

6 sprigs fresh thyme 

2 medium onions, chopped coarse

2 medium carrots, chopped coarse

1 medium head garlic, cloves separated and crushed but unpeeled

2 bay leaves, crumbled

1/2 teaspoon whole black peppercorns 

1/2 ounce dried porcini mushrooms, rinsed

 

4 - 4 1/4 pounds beef chuck roast, cut into large chunks, trimmed of fat (Pull apart the chuck roast at its major seams (delineated by lines of fat and silver skin). Use a knife as necessary, With a paring knife, trim off all visible fat and silver skin, Cut the meat into large chunks measuring about 1 1/2 to 2 inches.)

 

Table salt and ground black pepper 

4 tablespoons unsalted butter, cut into 4 pieces

1/3 cup unbleached all-purpose flour 

4 ¼ cups homemade beef broth (or 1 3/4 cups canned low-sodium chicken broth and 2 ¼ cups water)

1 bottle red burgundy wine (750 ml) or Pinot Noir

2 teaspoons tomato paste 

 

 

Onion and Mushroom Garnish  

 

 

36 frozen pearl onions (about 7 ounces)

1 tablespoon unsalted butter 

1 tablespoon granulated sugar 

1/2 teaspoon table salt 

10 ounces white mushrooms, quartered  

 

2 tablespoons Cognac 

3 tablespoons minced fresh parsley leaves 

 

Instructions

1.     Cut two 22-inch lengths cheesecloth. Place cheesecloth crosswise in medium sized bowl and fill cloth with parsley, thyme, onions, carrots, garlic, bay leaves, peppercorns, porcini mushrooms. Gather corners of cloth and twist tightly and tie with kitchen string; place bouquet garni in 8-quart nonreactive Dutch oven. Adjust oven rack to lower-middle position and heat oven to 300 degrees.

 

2.    Set 12-inch skillet with bacon piences over medium heat; sauté until lightly brown and crisp, about 12 minutes. Remove with slotted spoon to Dutch oven; pour off all fat and reserve. Season beef with salt and pepper. Increase heat to high and add 2 teaspoons of bacon fat to skillet, when fat just begins to smoke, add half of beef in single layer, turning once or twice, until deep brown, about 7 minutes; transfer browned beef to Dutch oven. Pour 1/2 cup beef broth (or water) into skillet and scrape pan with wooden spoon to loosen browned bits; when pan bottom is clean, pour liquid into Dutch oven.

 

3.    Return skillet to high heat and add 2 more teaspoons reserved fat; swirl to coat pan bottom. When fat begins to smoke, brown remaining beef in single layer, turning once or twice, until deep brown, about 7 minutes; transfer browned beef to Dutch oven. Pour 1/2 cup beef broth (or water) into skillet and scrape pan with wooden spoon to loosen browned bits; when pan bottom is clean, pour liquid into Dutch oven.

 

4.    Set now-empty skillet over medium heat; add butter. When foaming subsides, whisk in flour until evenly moistened and pasty. Cook, whisking constantly, until mixture has toasty aroma and resembles light-colored peanut butter, about 5 minutes. Gradually whisk in 3 ¼ cups beef broth (or 1 ¾  cups chicken broth and 1 1/2 cups water); increase heat to medium-high and bring to simmer, stirring frequently, until thickened. Pour mixture into Dutch oven. Add 3 cups wine, tomato paste, and salt and pepper to taste to Dutch oven and stir to combine. Set Dutch oven over high heat and bring to boil. Cover and set pot in oven; cook until meat is tender, 2 1/2 to 3 hours.

 

5.    Remove Dutch oven from oven and, using tongs, transfer vegetable and herb bouquet to strainer set over pot. Press out liquid into pot and discard bouquet. With slotted spoon, remove beef to medium bowl; set aside. Allow braising liquid to settle about 15 minutes, then, with wide shallow spoon, skim fat off surface and discard.

 

6.    Bring liquid in Dutch oven to boil over medium-high heat. Simmer briskly, stirring occasionally to ensure that bottom is not burning, until sauce is reduced to about 3 cups and thickened to the consistency of heavy cream, 15 to 25 minutes.

 

7.    While sauce is reducing, bring pearl onions, butter, sugar, 1/4 teaspoon salt, and 1/2 cup water to boil in medium skillet over high heat; cover and reduce heat to medium-low and simmer, shaking pan occasionally, until onions are tender, about 5 minutes. Uncover, increase heat to high, and simmer until all liquid evaporates, about 3 minutes. Add mushrooms and 1/4 teaspoon salt; cook, stirring occasionally, until liquid released by mushrooms evaporates and vegetables are browned and glazed, about 5 minutes. Transfer vegetables to large plate and set aside. Add 1/4 cup water to skillet and stir with wooden spoon to loosen browned bits. When pan bottom and sides are clean, add liquid to reducing sauce.

 

8.    When sauce has reduced to about 3 cups and thickened to the consistency of heavy cream, reduce heat to medium-low; stir in beef, mushrooms and onions (and any accumulated juices), remaining wine from bottle, and brandy into Dutch oven. Cover pot and cook until just heated through, 5 to 8 minutes. Adjust seasonings with salt and pepper and serve, sprinkling individual servings with minced parsley.

 

Advanced Preparation

 

1. Follow recipe for beef Burgundy through step 5. Using tongs, transfer vegetable and herb bouquet to mesh strainer set over Dutch oven. Press out liquid back into pot and discard bouquet. Let beef cool to room temperature in braising liquid in dutch oven, then cover and refrigerate 1 to 2 days.

 

2 .With slotted spoon, skim congealed fat off top and discard. Set pot over medium-high heat and bring to simmer; with slotted spoon remove beef to medium bowl and set aside. Simmer sauce briskly, stirring occasionally to ensure that bottom is not burning, until reduced to about 3 cups and thickened to the consistency of heavy cream.

 

3. Continue with recipe from step 8.

Serves 4-6

Herbs and vegetables warpped in cheesecloth to make Bouquet Garni

Beef bouquet garni 

Roux - Butter and flour, turning a nice toasty peanut color

Butter flour roux peanut color  

Everything is in the pot and ready to simmer for 3-4 hours

Beef cooking with bouquet garni 

Sauteeing the onion and mushrooms, the dark brown fond with flavor the sauce nicely

Sauteed onions mushrooms 

 

Everything is in the pot, with the final touch of Cognac

Beef burgundy with onion mushrooms