Beef Bourguignon

People, I will just warn you that I don't hold any recipe as sacred. So, if anyone is offended by the fact that I have both experimented upon and adapted Julia Child's iconic beef bourguignon, I am sorry. Don't hate me for it. I know that it changed the world. I know that it revolutionized cooking in America, pioneered television cooking shows, and has a pretty good movie made about it. I know it, okay?


I just really wanted some more carrot. And I couldn't really understand why you'd boil the bacon, liked Julia instructs. And I don't cook with alcohol, so I had to come up with something else. And I just get restless, and I like playing around. So there.


This recipe is seriously time consuming, and is a whole lotta' work, but boy is it good. Julia sure did know what she was talking about. I've been reading through Mastering the Art of French Cooking trying to pick up little tidbits of wisdom, and I'm realizing lots of the magic of really great cooking comes from the tiny little details that are so easy to just skip over, but make such a big difference in the end.


For example, drying the beef first really does cause it to brown so much better. Cooking the mushrooms and onions separately, and then adding them at the end adds such a great little surprise as you get parts of the stew with a different flavor and texture than everything else.


Julia does almost the entire thing in one pot, but I just find it really awkward to have to empty the pan that much, so I do the first couple steps in a separate pan. I think it makes it easier, but you could do it all in one if you like.

Beef Bourguignon

Ingredients

• 4 strips extra-thick sliced bacon
• 3 pounds beef roast, cut into 2-inch cubes
• 1 large, sweet onion, cut into thin stips
• 3 carrots, julienned
  
• salt and pepper
• 2 tablespoons flour
• 2 cups unfiltered, unsweetened red grape juice
• 2 tablespoons red wine vinegar
• About 3 cups beef stock, separated
  
• 1 tablespoon tomato paste
• 3 cloves garlic, finely diced
• 1 tablespoon thyme leaves, separated
• 2 dry bay leaves, separated
• About 18 small, white onions (pearl or boiler onions)
• Several sprigs chopped, fresh parsley
  
• Unsalted butter
• 1/2 pound fresh mushrooms, sliced

Preheat the oven to 450 degrees. In a heavy frying pan, cook the strips of bacon over medium heat until browned but not overly crisp. Remove from the pan, leaving the fat in the pan as possible. Slice the bacon into short strips.

Dry the beef cubes in power towels. Raise the heat of the stove to medium high, and heat the bacon fat. Sear the beef on both sides in the bacon fat, working with a few pieces at a time (you don't want to crowd the pan). Make sure to let the fat reheat between batches. Once browned, remove them to a plate with the bacon.

When the beef is browned, add the vegetables to the pan and stir until slightly seared. Remove them to a plate separate from the meat. Pour out the fat from the pan. Add a little beef stock to the pan to deglaze, making sure to dissolve all the browned bits.

In a large, oven and stove-proof, covered pan (like a dutch oven), add the meat, flour, and some salt and pepper. Stir until the meat is well-coated. Put in the oven for 5 minutes, then stir the meat around, and return to the oven for 5 more minutes until slightly browned. Remove from the oven, and turn the oven down to 325.

Add the vegetables, grape juice, vinegar, and just enough beef stock until the meat is barely covered. Add the tomato paste, 1 bay leaf, and 2 teaspoons of the thyme. Stir to incorporate. Bring to a boil on the stove, then transfer to the oven, on the lower rack. Allow the meat to simmer for 2 1/2 to 3 hours.

While the meat is cooking, peel the onion (if they still have skins on). Boil an inch of water in a saucepan, then drop in the onions for about 2 minutes. This loosens the skins, and they should come off much more easily.

About 30 minutes before the meat is finished, heat some butter in another pan over medium heat. Add the onions, and stir constantly until browned on the outside. Then add about 1/2 cup beef stock, a bay leaf, the rest of the thyme, and a pinch of parsley. Bring the stock to a simmer, reduce heat, and let simmer until the meat is ready to serve.

Simultaneously, melt a few tablespoons butter in a heavy-bottomed pan over medium heat. Cook the mushrooms a few at a time (don't crowd the pan) until browned.

When the meat is done, remove the pan, and check the liquid for thickness. It should be thick enough to coat a spoon. If it's too thin, simmer a few minutes until thickened. Just before serving, add the onions and mushrooms. Garnish with the parsley leaves. Serve with mashed or roasted potatoes.

Pumpkin Chili

Bad news, kids. I had a reputation to maintain, but I just couldn't pull through for you this time. The church chili cook-off championship slipped from my fingers this time. It didn't stray too far, though, as it ended up with my brother (who incidentally, was a runner up to mine from last year). I'm not going to say I'm bitter, but just for an explanation, the judging panel was very different this year than last year. There were a lot more good ole' boys this year, and my artsy pumpkin version didn't really have the "man chili" persona the judges were looking for. Nonetheless, it is good. The pumpkin gives a real earthy body to the chili. Most people probably wouldn't be able to tell that it was pumpkin, but there definitely is something to it.


Pumpkin Chili

Ingredients

• 2 tablespoons butter
  
• 3 shallots
• 1 small vidalia onion
• 1 tablespoon ground cumin
• 1 tablespoon chili powder blend, plus more to taste
  
• 1 tablespoon minced garlic
• 1/2 green pepper
• 2 cans diced tomatoes, drained
  
• 2 cans black beans, drained and rinsed
  
• 1 can kidney beans, drained and rinsed
  
• 2 cups beef stock
• 1 can packed, pureed pumpkin
  
• 1 pound beef steak
• 2 teaspoons dried oregano
• 1 teaspoon paprika
• 1 tablespoon honey
• salt and pepper, to taste

Chop the shallot, onion, and green pepper to a fine dice. Melt the butter over medium heat in a large, heavy-bottomed pot. Add the shallot, onion, cumin, chili powder, and garlic. Stir until caramelized and very fragrant. Add the pepper, and stir just a little longer, until soft.

Add the tomatoes, black beans, kidney beans, beef stock, and pumpkin. Bring to a boil, stirring frequently, then reduce heat and let simmer (in total, you'll want it to simmer about two hours).

Meanwhile, heat a cast-iron skillet to medium high. Coat with a little olive oil. Salt and pepper the steak on both sides, and sear on the skillet, about 4 minutes a side. It doesn't need to cook through, just get a beautiful crust on both sides. Cut it into 1/4 inch cubes, and add to the chili.

Carefully to taste, add the oregano, paprika, honey, salt, and pepper. Stir frequently, and adjust seasoning as necessary.

Christmas Shrimp Boil & Ribs

Traditional food is a big part of my family. Eggs benedict for Christmas morning, clam chowder for Christmas eve dinner, baked apples for Christmas Eve dessert, prime rib for New Years, grape sherbet for Memorial Day (or any other outdoor family gathering), sauerkraut on Thanksgiving. You get the point. However, there is one rather interesting meal left out: Christmas dinner.



I think Christmas dinner is supposed to be turkey and ham, or something like that for most people. Sometimes after the presents are all opened, we just eat cherry chocolates and the Life Savers books that came in our stockings and call it good, but sometimes we get adventurous on Christmas dinner. I have a vague memory of duck back there somewhere, and I'm pretty sure there was lamb once (only because I distinctly remember the mint jelly), and I am positive there was a goose that did not go well.



In spite of our many attempts, nothing really stuck as the traditional, Christmas dinner. To be perfectly honest, I don't think this one is going to stick, either, but it sure was fun. We invited over some cousins and just dumped the shrimp, veggies, and ribs right in the middle of the table. Most people were a little skeptical, and Grandma seemed a little scandalized, but we had a ball. Make sure you have adequate paper towels: it's really important.


Now, I just outright stole the recipe for the shrimp boil, and the ribs are my brother's super-secret recipe, so there's no actual recipe here. Just some ideas for super-fun, utensil-optional meals for large groups.

What are ideas you've done that are great for parties or large groups? Fun food traditions? Let us know.

Steak Sandwich

I have seen similar versions of this made by Ina Garten and Smitten Kitchen (although I'm pretty sure the Smitten Kitchen version was referencing the Ina Garten version, so all thanks should go to Barefoot Contessa), and I thought I'd have a go at it.

This version makes 6 medium-sized sanwhiches.



Steak Sandwich

• 2 thick-sliced New York Strip Steaks
• Salt and pepper
  
• 1 large, sweet yellow onion, cut in half and thinly sliced
• 1 large ciabatta loaf (or several small, individual-sized loafs)
  
• 3 tablespoons mayonnaise
  
• 3 tablespoons sour cream
• 1 teaspoon dijon mustard
• 1 teaspoon yellow mustard
• 1 teaspoon coarse-group mustard
• 3 slices Provolone cheese
• Baby arugula to top

Preheat the oven to 425 degrees.

Salt and pepper the steaks, and let the steaks come to room temperature. Heat a little olive oil in a cast iron skillet or oven-proof frying pan on the stove over medium-high heat. Sear the steak on one side, about 5 minutes. Flip the steak, and stick the entire pan in the oven for about 10 minutes. When they're done (a nice medium-rare to medium), remove from the oven and let them sit for a few minutes.

In another skillet, heat some more olive oil, and cook the sliced onion until soft and caramelized. Salt and pepper to taste.

Cut the ciabatta loaf in half (sandwich style). Combine the mayo, sour cream, and mustards in a bowl, then spread over the top half of the loaf. Cut the provolone slices in half, and layer over the mayo mixture. Layer the onions on the bottom half of the loaf.

Slice the steak into thin strips, and place on top of the onions. Top with arugula, and very carefully place the top of the loaf on the bottom, forming the whole sandwich. Applying a lot of pressure, cut the loaf into the desired number of sandwiches (it makes 6 nicely, but you could do 4 if you have big eaters)

Basic Beef Enchiladas

There is absolutely nothing exciting or clever about this recipe. I'm just putting it up because a friend asked for it. You could probably find better recipes all over the place. But it's fast, easy, and even domestically-challenged college boys can't mess it up. Enjoy.

Basic Beef Enchiladas

Ingredients

• 1 – 2 tablespoons oil or butter
• 1 small, yellow onion, finely chopped
• 1 ½ pounds ground beef
• 1 can green chilies
• Flour tortillas (the smaller, taco-sized kind)
• About 2 or 3 cans enchilada sauce
• Lots of shredded cheese (cheddar, Monterey jack, or something similar)
• Juice of 1 small lime (optional)
  
• Fresh cilantro leaves (optional)
  
• Chopped tomatoes, lettuce, sour cream, and guacamole for serving

Directions

Preheat the oven to 350 degrees.

Heat the oil / butter in a large, flat skillet over medium-high heat. Add the onion and sauté until translucent. Add the ground beef. Break apart and stir until evenly browned throughout. Add the green chilies. Work them into the ground beef, and stir until evenly mixed in. (add the lime juice, if using).

Pour some of the enchilada sauce over the bottom of a 9x13 inch casserole dish or similar-sized pan. Make sure the whole bottom is coated. Place a few spoonfuls of the beef mixture into a tortilla. Spread it evenly along the length of the tortilla. Roll tightly and place it in the plan. Repeat until you run out of beef.

Pour the remaining enchilada sauce over the tortillas, coating as much as you can. Top with the cheese (and cilantro, if using).

Place in the oven for about 20 – 30 minutes, until the cheese is melted, and the sauce is bubbly. Let cool a few minutes. Serve plain, or ranchero style with lettuce, tomatoes, sour cream, and guacamole.

Beef Stew

I'm at my parents' house in Utah for the holiday, and let me tell you, it is cold. There is a foot of snow on the ground, it's been snowing off and on for the last three days, the wind has been blowing, and I am cold. I have wanted nothing but warm soup for every meal, and I'm afraid my family has had to suffer through my insatiable craving for liquid food.

Now I realize that beef stew is kind of a basic standard, and this will come as no groundbreaking revelation to anyone, but I was happy with the slightly-sweet heartiness of this recipe. It's really not even much of a recipe--just kind of a list of ingredients with some rough proportions, so feel free to adjust however you want.


Beef Stew

Ingredients

• A few tablespoons extra virgin olive oil, for sauteeing
• 1 large yellow onion, coarsely chopped
• 1 tablespoon minced garlic
• 1 -2 pounds stew beef
  
• 1 cup coarsely chopped carrots
• 1 cup coarsely chopped celery stalks (leaves still attached)
  
• 2 pounds baby yukon or red potatoes, peels still on, quartered
• 3-4 cups beef broth
• 1 cup apple juice
• 1 can tomato sauce
• 2 bay leaves
• 1 tablespoon dried thyme
• 1 tablespoon dried parsley
• 2-3 tablespoons honey
• salt and pepper, to taste
• A few tablespoons flour, to thicken
  

Heat the oil in an a large, heavy-bottomed pot or dutch oven on the stove over medium-high heat. Add the onions and garlic, and sautee until the onions are translucent. Add the beef and stir until the edges are browned. Add the vegetables, then the liquids and herbs. Bring to a boil, then reduce heat and let simmer for about 20 - 30 minutes, until vegetables are soft. Fish out the bay leaves, add the honey, and season with the salt and pepper. Thicken by whisking about 2 tablespoons of flour with a few tablespoons cold water, then pour into the soup. Repeat until desired thickness.