Tag: recipes

Boeuf Bourguignon

October 31, 2019
by Gary Huber

Boeuf Bourguignon

What happened to fall?! With this winter-like weather, warm up with this ultimate comfort food. Since this recipe makes enough for 4 or 5 large servings, plan for leftovers and serve it with buttered egg noodles for an easy weeknight reheat.
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Ingredients
  

  • 3-4 lb beef roast chuck, sirloin, round, or rump cut into 2″ chunks
  • 2 cups beef broth
  • 6 TB all-purpose flour
  • 3 TB tomato paste
  • 6 TB sherry wine I do not recommend cooking sherry – use wine that you would drink
  • 1/4 lb bacon or pancetta diced, including drippings
  • 1 – 2 TB ghee
  • 1/2 lb shallots peeled and thinly sliced
  • 2 cups red wine burgundy, cabernet sauvignon, pinot noir
  • 8 sprigs of fresh parsley
  • 6 sprigs of fresh rosemary
  • 4 sprigs of fresh thyme
  • 2 bay leaves
  • 3/4 – 1 lb mushrooms sliced
  • 1/3 cup butter
  • salt & pepper
  • 2 TB fresh parsley chopped (for garnish) – optional
  • Mashed potatoes potatoes, milk, butter, salt & pepper and rustic bread (farm house, French, Italian, baguette, brioche or any other) with butter for serving

Instructions
 

  • Preheat oven to 325 degrees. In a medium bowl, whisk together the beef broth, flour, and tomato paste. Set aside. Make an herb bouquet with parsley, rosemary, thyme, and bay leaves by placing it in a large square of cheesecloth and tying it with kitchen twine, or by simply tying the herbs together – cheesecloth will prevent any pieces from coming off into the sauce, but it’s not completely necessary if you don’t have it.
  • In a large, heavy French or Dutch oven with a snug fitting lid, cook the bacon or pancetta over medium heat until cripsy and all fat has been rendered. Remove the bacon/pancetta to clean bowl and set aside. Add enough ghee to equal roughly 1/4 cup of fat.
  • Season beef with salt & pepper. Add half of the beef to the pot and brown on all sides, remove to the bowl with the bacon, and repeat with the remaining beef, removing it the same bowl when browned.
  • Add the sherry wine followed by the shallots and cook for 5 minutes, stirring occasionally. Give the beef broth mixture a good whisk or two, and pour into the pot. Increase heat to medium-high and bring to a rapid boil. Stir in the red wine. Return the beef to the pot, and nestle the herb bouquet in the center.Cover and braise in the preheated oven for 2.5 hours.
  • Melt the butter in a large skillet and saute the mushrooms. Remove the herb bouquet from the pot and discard. Stir the mushrooms into the sauce and serve over mashed potatoes with a sprinkle of parsley for garnish (if using) and side of cooked carrots and buttered bread.

Chicken Soup

October 17, 2019
by Gary Huber

Chicken Soup

I love fall and all that it brings – crisp air, gorgeous colors on the trees, and the perfect excuse for comfort food. What better way to warm up a chilly day than a bowl of healthy, immune boosting, chicken soup? By using pre-made bone broth concentrate, this recipe is great for a weeknight or weekend!
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Ingredients
  

  • For the chicken:
  • Whole chicken or pieces 3 to 5 lbs
  • 1 tsp Paprika
  • 1 TB Fresh thyme chopped, or 1 tsp dried thyme
  • 1/4 tsp Ground black pepper
  • 2 TB lemon juice
  • 6 cloves of garlic peeled
  • For the soup:
  • 2 Carrots diced
  • 2 Stalks celery diced
  • 6 TB of Bone broth concentrate
  • 3/4 tsp Salt
  • 1/2 tsp Turmeric
  • 1/4 tsp White pepper
  • 3/4 tsp Ground thyme
  • 16 oz Frozen egg noodles
  • 2 TB chopped fresh parsley or 2 tsp dried parsley flakes
  • 1 – 2 tsp of Superfood Seasoning from Braised Both Broth Company optional

Instructions
 

  • Directions:
  • Season the chicken with the paprika, thyme,and pepper. Put it in the Instant Pot with the lemon juice, garlic cloves, 3 cups of water. Cook on high pressure for 25 minutes (longer if the chicken is bigger than 4 lbs, a couple less if it’s smaller), then NPR. Save the broth. If you don’t have an Instant Pot, cut chicken into pieces, place in a stock pot, and cover with about 8 cups of water. Bring to a boil over medium-high heat, reduce heat to medium-low and simmer for 30 – 40 minutes, or until chicken is fall-off-the-bone tender.
  • Using a slotted spoon, remove the chicken and garlic cloves from the pot. Discard the garlic cloves. Skin the chicken and pull the meat off the bones. Set the meat aside.
  • If you cooked your chicken an Instant Pot, pour the broth into a stock pot, if you made it on the stove, leave it in the pot. In the stock pot containing the broth, add the bone broth concentrate and enough water to equal about 8 – 9 cups of liquid. Stir in all of the seasonings for the soup except for the parsley. Bring to a simmer and cook for about 10 minutes.
  • Add the diced celery, carrots, and noodles. Cook until the egg noodles are just about done – approximately 18 minutes.
  • Add the chicken and cook until the noodles are done. Stir in the chopped parsley. At this point, if you want a thicker soup, you can either thicken it with a butter & flour roux (1 TB of melted butter mixed with 1 TB flour) or a little cornstarch slurry (1 TB of cornstarch mixed with 1/4 cup cold water). Mix your thickener is a small bowl and gradually stir into your soup. Simmer until soup has reached your desired consistency.

Notes

Serve with buttered crusty bread and/or a salad.
Leftovers can be stored in the fridge for about a week, or frozen for up to 6 months.

Apple & Cinnamon Coffee Cake

September 19, 2019
by Gary Huber

Apple & Cinnamon Coffee Cake

I’m not entirely certain how coffee cake came about, but I’m convinced it was invented as the solution to the age-old dilemma of ‘is eating cake for breakfast ever acceptable.’ Truly in my world, if anyone ever tells you cake isn’t acceptable at any time of day, you just walk away because you don’t need that kind of negativity in your life. Now that apple season is in full swing, what better way to have your cake and eat it to, than with this apple-cinnamon coffee cake? It’s perfect for weekend brunch, after-dinner coffee, or really anytime – in fact, I recently took this to an IFC board meeting and it was very much enjoyed.
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Ingredients
  

  • 2 cups all purpose flour measured using scoop & sweep method
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/4 + 2 TB cup granulated sugar divided
  • 1 tsp ground cinnamon
  • 10 Tbsp butter + some for greasing the pan room temperature
  • 2 eggs beaten
  • 1/2 tsp vanilla extract
  • 1 cup milk
  • 1 medium (or 2 smalapple cored, peeled and sliced into 1/4-inch thick slices
  • For the topping:
  • 4 TB brown sugar
  • 4 TB flour
  • 1/4 tsp cinnamon
  • 1 TB butter cut into small cubes

Instructions
 

  • Preheat oven to 375 degrees and grease a 9″ deep pie dish or 8″ to 9″ square cake pan with butter.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a small bowl, mix 2 Tbsp of the sugar with the cinnamon, set aside.
  • Using an electric mixer, beat the butter with the remaining 1/4 cup sugar. Beat in the eggs and vanilla until blended. Add the flour mixture in three additions, alternating with the milk, beating after each addition until just combined.
  • Spoon half of the batter into the bottom of the baking dish and spread evenly. Lay the apple slices on the batter so they just cover the batter, overlapping slices if necessary. Sprinkle the apples with the cinnamon-sugar mixture. Spread the rest of the batter over the apples.
  • In a small bowl mix together the brown sugar, flour, and cinnamon for the streusel topping. Sprinkle over the cake and dot with butter.
  • Bake at 375 degrees for 30-35 minutes or until it is golden brown and a toothpick or cake tester inserted into the center comes out clean. Allow to cool in the pan for at least 15 minutes before cutting.

Notes

If you have leftovers, cover the pan with foil or plastic wrap and store on the counter. Leftovers can also be tightly wrapped in plastic wrap and frozen for several months.

Mom’s Crazy Open Tacos

February 27, 2013
by Gary Huber

Mom’s Crazy Open Tacos – from busy mother of three Stacy Hancock

Not much time to throw something together for dinner? Open Tacos are a great way to get a variety of good stuff in while also being family-friendly. Adjust to whatever you have on hand.

Tortilla Chips

Pinto Beans(can or cooked from dry)

1 lb ground beef from Nova Vitae

Greens of choice, chopped(spinach, baby kale, chard, etc)

Tomatoes of choice, chopped

Shredded Cheese- we used Frisian Farms gouda

 

Toppings:

7 Pines salsa

7 Pines sweet jalapenos

Cilantro

Taco seasoning

 

1. Preheat oven to 350 degrees.

2. Fry up the beef in the homemade taco seasoning. Drain grease if needed. Add can of drained/rinsed pinto beans when meat is cooked, mix together and set aside.

3. Layer tortilla chips on bottom of a rimmed cookie sheet or a pyrex casserole dish. Top chips with meat/bean mixture and shredded cheese. Bake in oven until cheese is melted and chips look toasty.

4. Top with greens, tomatoes. Serve salsa, sweet jalapenos and cilantro on the side. Goes great with clementines! Follow up with popcorn and a movie, be crowned the Best Mom Ever!

 

Chèvre and Pumpkin Lasagna

November 9, 2012
by Gary Huber

Courtesy of Lisa Bean, who brought this dish to our annual meeting on 11/3/12.

Chevre and Pumpkin Lasagna

Adapted from Andrew Schloss, Art of the Slow Cooker

 

3 T olive oil

3 large onions halved and sliced thin

4 cloves of garlic minced

1 ½ t kosher salt

Âľ t ground pepper

1 t dried sage

1 t dried thyme

pinch of red pepper flakes

1 T flour

1 ½ c vegetable broth

2 T balsamic vinegar

¼  c chopped parsley

1 can pumpkin puree (15 oz)

2 large eggs

ÂĽ c seasoned bread crumbs

1/3 chopped pine nuts

Âľ c grated Parmesan cheese

12 cooked lasagna noodles

8 oz fresh chevre broken into small pieces

 

Heat 2 T oil in skillet add onions and cook until lightly browned (10 min).  Add 3/4ths of garlic, 1  t salt, ½ t  pepper, sage, thyme, red pepper and flour,  stir until onions well coated – (one Minute)  add vegetable broth slowly and stir until slightly thickend – add vinegar and half the parsley  set aside.

Mix, pumpkin, eggs, bread crumbs, pine nuts , remaining parsley and garlic, 1/2 t of salt and one ¼ t  of pepper in a separate bowl.

Coat lasagna pan with olive oil. Spoon ÂĽ of onions on bottom , top with three lasagna noodles, then 1/3 of pumpkin, one third of the chevre , one third of remaining onions, repeat  twice  – last layer should be noodles.  Cover and bake for one hour  at 350 –  for last  10 or 15 minutes uncover and top with remaining parmesan cheese.