Month: February 2020

Beef Braised with Red Wine and Mushrooms

Beef Braised with Red Wine and Mushrooms

  • 1/2 cup dried porcini mushrooms (about 1/2 ounce)
  • 1 cup boiling water
  • 1 1/4 lbs lean beef stew meat (cut into 1-inch cubes)
  • 3/4 tsp salt (divided)
  • 1/2 tsp freshly ground black pepper (divided)
  • 2 Tbs olive oil
  • 1 cup pearl onions (about 16)
  • 6 cups chopped cremini mushrooms (about 1 pound)
  • 1 1/2 cups slices carrot (about 2 large, (1/4-inch))
  • 1 1/2 cups fat-free (less-sodium beef broth)
  • 1/2 cup dry red wine
  • 4 thyme sprigs
  • 3 garlic cloves (crushed)
  • 2 bay leaves
  • 1 Tbs water
  • 2 tsp cornstarch
  1. Combine porcini mushrooms and 1 cup boiling water in a small bowl; let stand 30 minutes. Drain mushrooms through a sieve into a bowl, reserving liquid. Chop mushrooms; set aside.
  2. Sprinkle beef with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a large Dutch oven over medium-high heat. Add half of beef to pan; sauté 5 minutes or until lightly browned on all sides. Remove beef from pan with a slotted spoon; place in a bowl. Repeat procedure with remaining beef.
  3. Add onions to pan; sauté 3 minutes or until lightly browned. Add cremini mushrooms and carrot; sauté 3 minutes or until mushrooms are tender. Add beef, porcini mushrooms, porcini liquid, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, broth, and next 4 ingredients (through bay leaves); bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender. Uncover and cook 20 minutes, stirring occasionally.
  4. Combine 1 tablespoon water and cornstarch in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until liquid thickens. Discard thyme sprigs and bay leaves.
  5. Wine note: Mushrooms and merlot are a natural match. An affordable California version like Buena Vista Carneros Merlot 2004 ($20) provides classic merlot flavors of plum and black cherry fruit along with a touch of earth and smoky oak that marries beautifully with mushrooms. The wine’s rich flavor and firm tannins make it a perfect choice for flavorful beef, as well. –Jeffery Lindenmuth

Beef and Barley-Stuffed Peppers

Beef and Barley-Stuffed Peppers

  • 1 cup low-salt beef broth
  • 1/2 cup uncooked quick-cooking barley
  • 2 large red bell peppers
  • 6 oz ground round
  • 1 cup sliced mushrooms
  • 1 garlic clove (minced)
  • 3 Tbs chopped green onions (divided)
  • 1/4 cup tomato puree
  • 1 Tbs chopped fresh parsley
  • 1/4 tsp salt
  • 1/4 tsp dried thyme
  • 1/4 tsp dried oregano
  • 1/8 tsp black pepper
  • 1/2 cup shredded part-skim mozzarella cheese ((2 ounces))
  1. Preheat oven to 350°.
  2. Bring beef broth and barley to a boil in a small saucepan. Cover, reduce heat, and simmer 10 minutes or until the liquid is absorbed.
  3. Cut each bell pepper in half lengthwise, and discard seeds and membranes. Arrange bell pepper halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap. Microwave at HIGH 5 minutes or until crisp-tender; drain.
  4. Cook beef, mushrooms, and garlic in a nonstick skillet over medium-high heat 4 minutes or until browned, stirring to crumble. Add barley, 2 tablespoons green onions, tomato puree, and next 5 ingredients (tomato puree through black pepper), and cook 2 minutes or until thoroughly heated. Divide beef mixture evenly among pepper halves. Top each pepper half with 2 tablespoons cheese and 3/4 teaspoon onions. Bake at 350° for 10 minutes or until cheese melts.

Bean and Bacon Soup

Bean and Bacon Soup

  • 3 bacon slices (chopped)
  • 1 cup chopped onion
  • 1 Tbs chili powder
  • 1 1/2 tsp dry mustard
  • 1 1/2 cups water
  • 1 Tbs dark molasses
  • 1 Tbs red wine vinegar
  • 2 cans cannellini beans or other white beans ((15-ounce) drained)
  • 1 can diced tomatoes with garlic and onions ((14.5-ounce) undrained)
  1. Cook bacon in a large saucepan over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan.
  2. Add onion, chili powder, and mustard to drippings in pan; sauté 3 minutes. Stir in bacon, water, and remaining ingredients; bring to a boil. Reduce heat, and simmer 7 minutes. Partially mash beans with a potato masher.

Hollandaise Sauce – Blender

Hollandaise Sauce – Blender

  • 3 egg yolks — (see how to separate eggs)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne — (optional)
  • 10 tablespoons unsalted butter — (if using salted butter, skip the added salt)
  1. Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away.
  2. Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.
  3. Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the hot melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is all incorporated.
  4. Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
  5. Store until needed in a warm spot, like on or next to the stovetop. Use within an hour or so.