Boeuf Bourguignon – Beef Burgundy

boeuf bourguignon beef burgandy stew
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Now that it is officially fall, and the weather has turned “cold” in California, it’s time to have stew. Last week I made Coq Au Vin, and I still had some wine left, so I thought I should continue with my French comfort food and make this lovely Beef Burgundy, Boeuf Bourguignon.

Similarly to Coq Au Vin, Boeuf Bourguingnon is also one of those dishes that does well with tough meat, wine and long cooking time. The wine and long cooking time break down the meat so it is nice and tender. It also allows all the flavors to meld together nicely. Be prepared for this to simmer about two hours.

It is important with both dishes to get a decent red wine, not a sweet one! A nice Burgundy, Shiraz or Cabernet would do perfectly. You don’t need much, so there should be a nice glass or two for the cook, too.

Boeuf Bourguignon – Beef Burgundy YouTube Video


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Coq Au Vin – Chicken with Red Wine

Coq Au VinRecipes in this Post

Coq Au Vin is really peasant food. Originally, it was made from an old chicken, and the wine was there not so much for flavor, but the soften the old bird up. It took a long time to cook, but the flavors were wonderful, so it became very popular. Of course, Julia Child made it famous. Her version was much simpler because people could buy a young chicken at the market, and did not have to wait until old Bessie was ready to kick the bucket.

I haven’t made this dish in years, not because it is difficult to make, but because I never seem to have all the ingredients together. It is actually pretty simple to make, just takes a little time because the flavors need to marry.

I had originally intended to make Boeuf Bourguignon, but we had Shepard’s Pie last night for dinner, so I was thinking I didn’t want to have beef again so soon. So, I actually went on Facebook and asked whether I should make Boeuf Bourguignon or Coq Au Vin. The consensus was chicken, so I started getting the ingredients together. The only thing I did not have was pearl onions, and not because I hadn’t tried to get them at the market, they just didn’t have any, so I used a regular onion and cut it into big pieces instead.

Coq Au Vin Video on YouTube


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Brisket of Beef in Wine Sauce

Brisket of Beef in Wine Sauce
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When I was a little girl my mother used to make a beef dish that I loved. I never knew what it was until I became an adult and learned it was called brisket of beef. I liked that the meat was tender, and full of flavor. Finding it in the market, however, was a chore. I would only see Corned Beef, which I like very much, but it’s not the same thing.

While I was thinking about that brisket I had as a little girl growing up in Germany, I realized that my mother never made it after we moved back to the United States. Maybe it wasn’t my mother’s dish after all, maybe it was our German maid, Elfrida’s brisket I remember so fondly.

Either way, when I found brisket at the local butcher shop, I knew I had to try making it. I figured I would do something similar to Oxen Shvantz Suppe – Braised Oxtails, which also takes a long time to cook. It’s hot and I didn’t want to be in a hot kitchen all day, so I used my 4 quart Nesco to slowly braise the brisket. It was delicious!

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London Broil with Rosemary and Grilled Mushrooms and Shallots

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Grilled London Broil with Rosemary, Mushrooms and Shallots

Grilled London Broil with Rosemary, Mushrooms and Shallots

Many years ago, when I thought that my oven didn’t work (it did, I wasn’t doing right), I marinated a steak and some fresh rosemary and put that on the grill. It was delicious! As the steak cooked, the fresh rosemary sprigs gave off their own smoky goodness.

I could not think of a better dish to put on the barbecue for 4th of July. What goes great with steak? Mushrooms! What goes great with mushrooms? Shallots and sherry. So, I’m going to grill some mushrooms with sherry and shallots to accompany my London Broil. Spane asked for Barbecued Chips instead of potato salad. In a way, I’m really happy because everything but the Balsamic Strawberry and Blueberry Trifle with Lemon Cream is going on the grill.

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Italian Dinner – Fennel Pork Chops and Risotto with Mushrooms and Saffron

Recipes in this PostPork chops marinating

Sundays are the day in our family where we really try to keep the Sabbath day. We go to Mass, and I try to not get on the computer. No working on Sunday, sometimes not even to get email.

Spane really likes going to the 5:30 p.m. Mass, the Life Teen Mass, mainly because it is a more youthful Mass, with a band that plays guitar, drum and piano, with really good jazzy singers. I like going to the earlier Masses because I really like listening to Holy Family’s award winning choir. I like to sing, too.

Usually, we go to 5:30 Mass, so I don’t have that much time to make a real “Sunday” dinner, but today we went to 11:00 Mass, so I did. I thought that this was a good opportunity to praise God with a nice dinner, and Italian is always a good choice.

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Lasagna alla casa di Boswell

Recipes in this PostLasagna alla casa di Boswell - ricotta spinach sausage

A few days ago, I found a box of no-cook lasagna noodles in the sale section of the store. I had never tried no-cook lasagna noodles, so I bought them with the intent of making my own version of Lasagna.

I have been making this lasagna for many years, and it seems to get better every time.  Yes, it is time consuming, but the rewards for the taste buds are worth the time and effort.

I do not make a standard red sauce, although there are tomatoes in the sauce.  There is a lot of meat – a little over three pounds all together.  Mushrooms sautéed with shallots in butter and sherry. Italian sausage cooked and sliced on the bias.

I don’t like ricotta cheese, I never have.  A lot of people who don’t like it use cottage cheese instead, but although I don’t like the texture of ricotta, I do like the flavor, so to compensate for the texture, I add spinach, nutmeg and Parmesan to the ricotta.  It gives nice flavor with more nutrients as well.

This is a great lasagna. Don’t let the complexity of this dish put you off. Once the sauce is done, you are home free.

Recipe: Lasagna alla casa di Boswell

Ingredients

Sauce
  • 1 pound Ground beef
  • 1 pound Ground pork
  • 2 Garlic chopped
  • 1 Onion chopped
  • 2 Carrot chopped
  • 1 Green pepper chopped
  • 1 teaspoon Italian seasoning
  • 2 cups Milk
  • 1 teaspoon Oregano
  • 1 cup Red wine
  • 1 can Whole tomatoes
  • 1 tablespoon olive oil
– Ricotta Layer –
  • 2 cups Ricotta cheese
  • 1 package Frozen spinach
  • 1/4 cup Parmesan
  • 1 teaspoon Nutmeg
– Mushroom Layer –
  • 10 Mushroom sliced
  • 1 Shallot chopped
  • 1 teaspoon Dry sherry
– Other Layers –
  • 1 pound Italian sausage sliced
  • 2 cups Mozzarella sliced
  • 1 package Lasagna Noodles cooked (or uncooked in this case)
  • 1 teaspoon sea salt

Instructions

Make the sauce
  • Heat a large sauté pan on medium heat. Add the olive oil and swirl it around so the whole pan is covered.
  • Sauté the vegetables until they are translucent.
  • Add the meat. Cook until the meat is no longer pink, then add some of the milk.
  • Turn the heat down.
  • Continue to cook, stirring occasionally until you cannot see the milk. Then add more milk. Do this until all the milk has been incorporated.
  • When all the milk has combined, add the wine and the tomatoes, then cook down on low heat until the sauce is thick. Set aside.
  • Make the Ricotta layer

    1. Defrost and remove all the water from the spinach. You can do this by putting the spinach in the microwave for 3 minutes. Then add the ricotta, Parmesan and nutmeg. Mix thoroughly. Set aside.
    Make the Mushroom layer
    1. In a sauté pan, melt the butter. Add the shallots and let them cook until they are translucent, then add the mushrooms. Add the sherry. Sauté the mushrooms until they brown with the shallots in butter and sherry. Set aside.
    Make the sausage layer
    1. Pan fry the sausages on medium heat. Turn to brown on all sides. Remove from the pan, cool slightly, then slice them on the diagonal.
    Make the pasta layer:
    1. Bring water and salt to a boil in a large pot. Cook the pasta just until it’s done, then drain and leave in cold water while assembling the lasagna.
    Assembly:
    1. Spread some of the sauce on the bottom of the lasagna pan.
    2. Put a layer of pasta.
    3. Put the some of the sauce on the pasta, then put the mushrooms.
    4. Put a layer of pasta.
    5. Put a layer of sauce and mozzarella.
    6. Put a layer of pasta.
    7. Put the ricotta layer.
    8. Put a layer of pasta.
    9. Put some of the sauce and then the sausages.
    10. Put a layer of pasta.
    11. Put the rest of the sauce.
    12. Put the last layer of mozzarella and sprinkle with Parmesan.
    13. Bake in a slow oven for about 30 minutes or until the cheeses are brown and bubbling.
    14. Remove from the oven and let sit at least 10 minutes so the lasagna can settle.

    Quick notes

    If you have sauce left over, freeze it for another dish.

    Variations

    If you don’t like spinach, you can omit it. If you don’t want to use pork sausage, you could use turkey sausage instead.

    Preparation time: 3 hour(s)

    Cooking time: 45 minute(s)

    Number of servings (yield): 8

    Culinary tradition: Italian

    My rating 5 stars:  ★★★★★ 22 review(s)

    Copyright © The Good Plate.
    Recipe by Adrienne Boswell.
    Microformatting by hRecipe.