3 cups burgundy wine
2 TBS brandy
2 onions, thinly sliced
2 carrots, chopped
1 sprig fresh parsley
1 bay leaf
1 clove garlic, crushed
10 whole black peppercorns
1 tsp salt
2 lb cubed beef chuck roast
4 TBS olive oil, divided
2 onions, chopped
3 TBS all-purpose flour
1 TBS tomato paste
2 cloves garlic, crushed
10.5 oz beef broth
salt and pepper to taste
4 TBS butter
1 lb fresh mushrooms sliced
1. For marinade: in a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns, and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
2. Preheat oven to 300 degrees F.
3. For Bourguignon: Strain the meat from the vegetables and marinade; reserver marinade. Dry meat with paper towels. Heat 2 TBS of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
4. Pour a cup of marinade into the skillet and deglaze the skillet then return this liquid to the reserved marinade.
5. Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you’ve chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with meat, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
6. Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9×13 baking dish.
7. Bake at 300 degrees F for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
8. About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.
1 cup all-purpose flour
1/2 c milk
1/2 c water
1/4 tsp salt
2 Tbsp butter, melted
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 c for each crepe. Tilt the pan with a circular motion sot hat the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
1 pound carrots, coarsely chopped
1/2 cup margarine
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup white sugar
1/3 cup brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
Steam carrots. Puree. Add margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; add to carrot mixture and blend until smooth. Transfer to prepared casserole dish.
Bake for 45 minutes.
5 onions, thinly sliced
6 cups beef broth
2 tablespoons vegetable oil
3 tablespoons butter or margarine
1 pound shredded Swiss cheese
1 teaspoon white sugar
1/2 cup white wine
salt and pepper to taste
1 (1 pound) loaf French bread, sliced
In a medium stock pot, heat beef broth over medium-high heat.
In a saute pan, add butter and oil and cook over medium-high heat. Once heated, add onions and stir, until onions are tender and transparent. Stir in sugar.
Add onions to heated broth, stir and let simmer for 20 minutes.
Add wine and season with salt and pepper, simmer for 10 minutes.
Pour soup mixture into individual serving bowls and place a slice of bread on top, making sure bread gets well soaked. Place shredded cheese on top of bread and broil, 3 inches below heat, until cheese bubbles.
Either brown or green lentils can be used in this salad, but we’re partial to green – they have a firmer texture and are a little more handsome. But whichever you use, don’t overcook them. Since cooking times can vary, you’ll have to taste them often during cooking time.
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 Tbsp dijon mustard
1/2 tsp minced garlic
1 spring fresh Italian parsley
1 garlic clove, crushed
1 bay leaf
1 cinnamon stick
1 teaspoon kosher salt
2 cups french green lentils, sorted and rinsed
1/2 cup minced red onion
freshly ground black pepper
1/4 cup finely chopped fresh Italian parsley
To make the dressing: In a large bowl whisk together the dressing ingredients.
To prepare the lentils: In a large saucepan combine 2 quarts water with the parsley, garlic, bay leaf, cinnamon stick, and salt. Bring the water to a boil over high heat. Stir in the lentils and cook, uncovered, in gently boiling water until tender, 15 to 30 minutes. Drain the lentils. Pick out the seasoning and discard.
Whisk the dressing again. Add the cooked lentils and red onion. Fold to combine. Season with salt and pepper. Just before serving, sprinkle with parsley. Serve warm or at room temperature.
Makes 6 servings.