What's on Tara's Table

Tuesday, January 3, 2012

French Onion Beef Stew Even Julia Child Would Love

Okay, time for true confessions. I don't really like "stew" all that much. Maybe it's because the old way of doing things resulted in mushy vegetables, which I cannot stomach. Maybe it's because everything was touching and I'm one of those "keep my food separate" kind of girls. I'm not sure, but I have found that I can make stew I like and if I like it, that's high praise, so I am sure you will too!

French Onion Beef Stew

Delicious stew with non-mushy veggies!
Even Julia Child would approve. : )

8 sprigs of fresh thyme, plus 1 tsp. of leaves
14.5 oz. chicken stock
1 c. apple juice
4 medium carrots, cut into 1/4 inch pieces
2 onions, thinly sliced
1 1/2 lb. LEAN beef stew meat, trimed and cut into 1/2 inch pieces
3 T. flour
McCormick Montreal Steak Seasoning
4 slices of country bread (I buy whole grain frozen bread at HEB)
1 c. Gruyere cheese, grated

EXCITEMENT! You are finally going to get to use that kitchen twine you have in the kitchen, but never use. Yes! Kitchen twine! Tie a piece of kitchen twine around the thyme springs and place them in the slow cooker. Add the chicken stock, apple juice, carrots and onions and mix to combine.

Season the meat with salt and pepper, or even better with McCormick Montreal Steak Seasoning. It's FABULOUS! Sprinkle with flour. Add the beef and excess flour to the slow cooker and mix to combine. Cook, covered (why would the slow cooker not be covered?) until the beef and vegetables are TENDER, not MUSHY, 7 hours on LOW or 4 hours on HIGH.

If you use the frozen bread, it has to be thawed about 30 minutes prior to baking. If you skip this step you will get crispy crust on the outside and a cold center on the inside. If you purchase bread from the grocery store baker, you can just slice it into thick slices, sprinkle with Gruyere cheese and fresh thyme leaves, then pop under the broiler when the stew has about 10 minutes left to cook. If you use the frozen, you'll need to factor in baking time, slicing, and putting under the broiler until the cheese is just melted. And if that's too much trouble, just slice the bread and go with that. The stew is so delicious you'll need that bread to sop up every last drop.

Coq Au Vin Stew

SLOW COOKER. Could there be two more beautiful words in the English language? What I love about slow cooker recipes is that you can toss in your ingredients, turn on the cooker and get on with the other 10,000 things on your to-do list.

You also know that I love wine. I even love cooking with it! ; ) I especially love how the flavors meld together and result in a rich, delicious dish that makes YOU look like a STAR!

Let your slow cooker do all the work while you get all the credit!

So this easy stew was perfect for a super busy day when I was out and about more than I was home. But at the end of the day, the aroma beckoned us as we walked in the door. A simple side and a loaf of frozen rosemary bread made this dinner complete.

Coq Au Vin Stew

Non-stick cooking spray
3 lbs. boneless, skinless chicken thighs (with all visible fat removed)
1 envelope of Lipton Beefy Onion Soup Mix (using only 1/2 the package)
1 1/2 c. of frozen pearl onions
2 c. fresh button or baby bella mushrooms, quartered
1/2 c. dry red wine (think pinot noir, merlot, bordeaux or cabernet)
Hot, mashed potatoes for serving
Fresh snipped basil or parsley for garnish

Lightly coat a large skillet with cooking spray; heat over medium heat. Cook chicken thighs in the hot skillet until brown; drain off fat. Place browned chicken in slow cooker. (Spray slow cooker with non-stick cooking spray)

Sprinkle 1/2 package of the Lipton Onion Soup Mix over the chicken. Add onions and mushrooms. Pour wine over chicken and vegetables.

Cook on LOW for 5 to 6 hours, or HIGH for 2 1/2 to 3 hours. Using a slotted spoon, remove the chicken from the slow cooker. Using two forks, break the chicken into pieces and return to the stew in the cooker.

Serve with hot mashed potatoes. If you don't have time to whip up an entire batch of mashed potatoes try this QUICK TIP: Cut one large baking potato into cubes, cover with water and bring to a boil. Cook about 15 minutes until potatoes are tender. Drain. Following package directions, make one envelope of Idahoan Garlic Mashed Potatoes, add cooked cubed potatoes and mash with potato masher for super quick "homestyle" potatoes. You can also find frozen potatoes that you microwave and mash in the frozen food section: Alexia brand.

Wine With Dinner

Now it does not come as a surprise that I enjoy a good glass of wine. Not only do I like to drink it, but I really like to cook with it, too. I have read different theories on cooking with wine and have found that the consensus is that you shouldn't cook with a wine you wouldn't drink. The alcohol in the wine is burned off in the cooking process and you are left with the flavors of the wine. It's these flavors that can turn an ordinary dish into an extraordinary one.

Wine Glazed Chicken Thighs

You can see the rosemary and sage in this flavorful
sauce! And who thought RED wine
would go with chicken?

8 boneless, skinless chicken thighs (about 2 lbs.)
1/4 tsp. salt
1/8 tsp. pepper
1 T. olive oil
1 T. Land O' Lakes LIGHT butter
2 T. fresh chopped rosemary
8 large leaves fresh sage
1 1/2 c. dry, RED wine
3 large garlic cloves, minced or run through a press
Pinch of crushed red pepper

Remove any visible fat from the chicken thighs. Season chicken with salt and pepper. Heat oil and butter in a large, heavy non-stick skillet over medium high heat. Add chicken, rosemary and sage and cook, turn chicken occasionally, 15 minutes or until golden brown.

Spoon off any fat, leaving 1 T. or less. Add 1/4 c. of the wine, the garlic and crushed red pepper.

Cook 20 minutes longer, turnking chicken occasionally and spooning on all bur 2 T. of the wine as the pan juices evaporate, until chicken is cooked through adn coated with a deep brown glaze. Remove to warm serving plates.

Wine
I have received calls from friends out shopping for groceries wanting to know what wine to buy to add to a dish. I buy what I know we will later drink, so I am happy to give you my suggestions: Angelina Pinot Noir Reserve, Dynamite Cabernet, or Conn Creek Cabernet. Many people prefer drinking Merlot, so if you like Merlot you might enjoy Tangley Oaks Merlot.

Monday, January 2, 2012

One Dish Dinner to Die For!

Do you feel completely cooked out after the holidays? Have you made so many dishes, sides, salads and desserts that you think you go just skip eating for a week? Well, I do. The problem with that thought process is that my family still wants to eat. So, to make things a little easier on me, I have been cranking out simple meals and the best one dish dinners.

A good friend of mine shared the original recipe for Chicken Pot Pie with a Biscuit Top. It was an Emeril Lagasse recipe. I have made it a couple of different ways now; once with leftover Thanksgiving turkey and most recently with rotisserie chicken. The best part are those wonderful tarragon biscuits that top the chicken pot pie. I ever had a few extras that I baked and served with dinner. Every crumb was gobbled up!

Chicken Pot Pie

1 rotisserie chicken, deboned and shredded or chopped into chunks
1/2 tsp. salt
1/4 tsp. fresh ground pepper
2-3 T. Land 'O Lakes Light Butter
1 lb. mushrooms, stemmed and quartered
1 1/2 c. chopped onion
2-3 carrots, diced small
3/4 c. small diced celery
2 garlic cloves, finely chopped or run through a garlic press
1/4 c. all purpose flour
4 c. chicken stock
8 oz. Yukon Gold potatoes, scrubbed and diced
1 T. fresh thyme leaves
1/2 c. frozen green peas
1 recipe of Tarragon Biscuits (recipe follows)

Add the 2 to 3 tablespoons of light butter to a large cast iron skillet (or super fab braising pot like I used) and melt over medium heat. Add mushrooms and salt and pepper. Cook the mushrooms until they are well caramelized, 4 minutes. Next, add onion, carrots, celery and garlic to the pan and cook, stirring occasionally for 5 minutes. Add 1/4 c. flour and stir constantly for 1 minute. Add the stock, potatoes and thyme.

Bring liquid to a boil, reduce the heat so that the sauce just simmers, and cook, stirring occasionally, until the potatoes are tender. (about 35 minutes) Add the cooked chicken to the mixture after about 15 minutes into the 35 minute cook time. Gently stir in peas and remove from heat. Place the biscuits on top of the chicken and gravy, with 8 biscuits around the edges and 4 biscuits in the center. Be sure the biscuits do not touch. Brush the tops of the biscuits with melted butter and bake in a PREHEATED oven at 475 degrees for 15 minutes. Allow the pot pie to sit about 5-10 minutes prior to serving.

Tarragon Biscuits

1 1/2 c. all purpose flour, plus more for dusting
1 c. cake flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
2 tsp. sugar
1 1/2 tsp. salt
5 T. cold, unsalted butter, cut into cubes
1 T. chopped fresh tarragon leaves
1 1/2 c. buttermilk

Sift the all-purpose flour, cake flour, baking powder, baking soda, sugar, and salt into a large bowl. Using your fingers or pastry cutter, work the cold butter into the flour until the pieces of butter are pea sized. Add the tarragon and buttermilk, and with your hands or a rubber spatula, stir until the milk and flour come together to form a dough.

Sprinkle flour onto a work surface and place the dough on top of the flour. Use your hands to press the dough into a half inch think disk, about 9 inches in diameter. Using a 2 inch round cutter dusted with flour (or glass), cut out 12 dough rounds. Be sure to PRESS straight down when cutting the dough--a twisting motion will prevent the dough from rising.

Place the biscuits on top of the pot pie and bake as directed.

Friday, December 30, 2011

An Apple Crisp to Rival the Lunch Lady

I don't know about you, but there weren't many things that I remember tasting good on the school cafeteria tray. I did love that apple crisp they served, though. You probably remember it, too. It was cut and served in a square, had warm, gooey apple on the bottom and a buttery crumble topping on top. I don't ever recall it being served warm, though.

To be perfectly honest, I am not that interested in dessert. I can take it or leave it, but my family would eat it after every meal if I would allow it! I prefer chocolate desserts and have been known to skip traditional dessert altogether and substitute a glass of sparkling wine instead.

This dessert is best served warm and my peeps love it
with a little Blue Bell Homemade Vanilla on the side.

When I came home from the store with 2 1/2 pounds of apples, everyone took notice. This Apple Crisp has been the center of attention since it came out of the oven. So for me to tell you, that this warm and gooey dessert is deliciously homey, is high praise from a cavalier dessert eater. I know you are going to LOVE this one!

Apple Crisp

1/2 c. sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
2 1/2 lbs. Granny Smith apples, peeled and sliced
2 c. flour
1 c. sugar
1/2 c. butter, chilled
1/4 c. Land "O Lakes Light Butter, cut into small cubes

Combine 1/2 c. sugar, cinnamon and nutmeg in a large bowl and mix well. Add the apples, tossing to coate. Spoon into a 9 x 13-inch baking dish that has been sprayed with non-stick cooking spray.

Combine the flour, 1 c. of sugar, and brown sugar in a bowl and mix well. Cut in the butter until crumbly. Press half of the crumb mixture over the apples. Sprinkle with the remaining crumb topping. Arrange the cubes of light butter

Bake at 350 degrees for 25 minutes or until light brown and bubbly. Serve warm with ice cream or cool whip.

Make-ahead Breakfast for a Delicious Start to the New Year

I know I have told you before that I am not much on traditional breakfast. Every Saturday morning, Charlieman, makes biscuits, eggs (any way you want them), bacon or sausage and the children cheer! I usually skip the entire affair.

At Christmas, we have a family tradition of Christmas Brunch. I make casseroles the day before and refrigerate them. On Christmas Day, after a wonderful morning of opening gifts and hot chocolate sipping, we sit down to a delicious morning meal. As my family was truly enjoying this year's brunch, I thought that these delicious treats would make a wonderful New Year's Day breakfast as well.

So, I am sharing my menu and recipes with you in time for you to run to the store and pick up what you need, put the casseroles together tomorrow and enjoy on Sunday morning. (or any other day you choose)

Menu:
Caramel Bottom French Toast Cassserole
Mexican Breakfast
Fresh Fruit
Mimosas

Caramel Bottom French Toast Casserole

1/2 cup butter (I used Land 'O Lakes Light)
1 cup packed light brown sugar
2 T. light corn syrup
1 loaf of French bread
5 eggs (I use Egg Beaters)
1 1/2 cups milk (I use fat free half and half)
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
pinch of nutmeg

Melt the butter with the brown sugar and corn syrup in a saucepan over low heat, stirring constantly. Pour into a 9 x 13 inch baking dish. Cut the bread into thick slices, remove crusts if desired. Place in the prepared pan. Combine the eggs, half and half (or milk), vanilla, cinnamon and nutmeg in a bowl and mix well. Pour over the bread. Refrigerate, covered, for 8 hours or overnight. Bake, uncovered, in a preheated 350- degree oven for 45 minutes or until golden brown. Serve with additional maple syrup if desired.

Mexican Breakfast

1 lb. ground sausage (I use reduced fat)
2 T. butter (I use non-stick cooking spray like Pam instead)
6 eggs, lightly beaten (I mix 3 egg beaters with 3 eggs)
1/4 c. cottage cheese (I use fat free cottage cheese)
3 green onion tops, chopped
1 T. chopped fresh parsley
8 tortillas (I use reduced fat flour tortillas)
2 c. Mexican Blend shredded cheese (optional)

Cook sausage in a large skillet, drain, and wipe skillet clean. Melt butter in a large skillet or spray with non-stick cooking spray. Add eggs with the next three ingredients. Cook over medium heat, without stirring, until eggs begin to set on bottom. Draw a spatula across the bottom of the skillet to form large curds. Continue cooking until eggs are thickened, but moist. Stir in sausage and 2 T. of the sour cream sauce (recipe follows).

Spread 1 c. Sour Cream Sauce in the bottom of a 9 x 13 baking dish sprayed with non-stick cooking spray. Spoon egg mixture evenly down the cernter of tortillas, roll up and place seam down into baking dish. Pour remainig Sour Cream Sauce over tortillas; sprinkle with shredded cheese if desired.

Bake, covered, at 325 for 30 minutes. ***Note: This can easily be made ahead and refrigerated until you are ready to bake. Allow to come to room temp about 30 minutes prior to baking. Add cheese just prior to baking if you make ahead.

Sour Cream Sauce