Just a note of trivia….this is my 1700 recipe on this site.
We all have to try something a little different to break the ‘same old – same old’ way we do things. This may be just one more for your to try.
- 4 oz. pancetta
- 2 – 3 lb. sirloin tip roast
- 3/4 lb. large white mushrooms, cut in quarters
- 3 carrots, peeled and chopped
- medium onion, grated
- 2 garlic cloves, peeled and minced
- 1 tbsp. butter
- 3 tbsp. flour
- 1 cup beef broth
- 2 cups full bodied red wine
- 1/4 cup dried mushrooms
- 1 tbsp. dried thyme
- 1 bay leaf
Slice the pancetta in bite size pieces and heat in a large pot. Stir often until it becomes crispy around the edges. This should take about 10-12 minutes. Spoon into a small bowl, leaving the fat behind.
Cut the steak into bite size pieces, and in batches, add the beef to the pot. Cook, over a medium high heat for about 6 minutes. Transfer to a bowl and repeat with the rest of the meat, leaving the pot totally empty.
Add the butter, mushrooms, carrots, celery, onion and garlic to the pot. stir occasionally for about 4 minutes. Add the beef and pancetta to the pot. Sprinkle with the flour and continuously stir for another 2-3 minutes.
Add the broth and wine. Bring to a boil, reduce the heat and simmer until tender. This could take about 2 hours. Check halfway through the cooking time to see if it needs more wine. Remove the bay leaf and thyme. Remove the bay leaf and thyme.
If not, pour yourself one. Everyone will love you for this. Add a crisp salad (Caesar, perhaps?) and a slice or two of an Artisan bread. You can also serve a side of garlic mashed potatoes with this.
Ragout De Boulettes
- This is a French Canadian dish and my husband says it is wonderful. Take it from me, if he says it, then it is. It is really a great pub food.
This will serve 10 – great for family dinners or potluck dinners.
- 3 lb. ground lean pork
- 1 lb. ground beef
- 1/2 lb. ground salt pork
- 1/4 cup finely chopped onion
- 1 cup fine dry bread crumbs
- 2 eggs
- 1 cup milk
- 1/2 tbsp. salt
- 1/2 tsp. pepper
- 1 tsp. dry mustard
- 1/4 tsp. nutmeg
- 1/4 tsp. cinnamon
- 1/4 tsp. cloves
- 1/2 cup flour
- 1/4 cup cooking oil
- 3 large sprig celery leaves
- 8 cup boiling water
- 1/2 cup browned flour * see note
- 1 tsp. salt (approximately)
In a large bowl combine the meat, onion and bread crumbs. Beat the eggs, milk, salt and pepper, nutmeg, cinnamon and cloves together with a fork. Add the meat and mix really well.
Shape into golf ball size meatballs. Roll the meatballs in the 1/2 cup flour to coat completely.
Heat the oil in a very large saucepan. Brown the meatballs, a few at a time. Do not crowd the pan. Drain the fat when all the meatballs have been browned.
Return all the meatballs to pan and add the celery leaves and hot water. Bring this to a boil.
Combine cold water and browned flour in a jar with a tight lid (make sure) and shake until totally blended. Gradually add this to the boiling liquid in the pan stirring constantly. Turn down the temperature, cover and simmer for 2 hours.
Taste the gravy and add salt as needed (1 1/2 tsp. is about right)
Note
- To brown flour, put in a fry pan, turn on medium heat and constantly stirring until it turns a golden colour – do not burn.
Don says this is a very rich dish. Serve with small boiled potatoes and, of course, French bread.
Pictures of a Fabulous Valentine’s Dinner
I previously mentioned how the two of us were putting together the dinner. It was fun and not one cross word in the kitchen. True!
We started out with two (2) appetizers. Don made garlic and butter fried shrimp with hot sauce and crackers. Let me tell you, NO ONE can cook shrimp as good as that was; only Don.
I made a shrimp and avocado creme brulee. I’ll bet no one has had this before. It is so darn yummy I will definitely be making that one again. The Havarti cheese sauce really makes it and the sugar topping pulls it all together.
We took a small break and then had a New York Sirloin Steak with a Lobster Mornay sauce. Along side that was rainbow carrots with a mushroom stuffed baked potato.
It is a good thing we took our time over this meal. So far it is two hours and counting. A glass or two of Sangiovese red wine went perfectly.
That done and the dishwasher working, we decided to have a slice of my blood orange pound cake with a blood orange sauce. You will see by the two pictures just how that went.
Now, that was fabulous, made with love and a lot of care but…..it is back to the diet today.
Guiness, Beef and Cabbage Stir Fry
This is a fabulous middle-of-the-week dinner in approximately 30 minutes from start to plating. It is tasty and is a spin on the Irish Stew we all probably grew up on. I know we did in our family.
- 1 can Guiness Beer
- 2-3 tbsp. honey
- 2 tbsp. tomato paste
- 1 tbsp. dry mustard
- 8 x 1 inch wedges of green cabbage (cored, outer leaves removed)
- 1 cup peeled carrots, cut in 1 inch pieces (baby carrots are best)
- 2 tbsp. coconut oil (looks like lard in a jar)
- 1 lb. top sirloin steak, cut in 1 inch pieces
- 1 small onion, peeled and thinly sliced
- 1 tbsp. flour
In a bowl, whisk together the beer, honey, tomato paste, mustard and a pinch of salt and cracked black pepper.
Place cabbage and carrots in a 2 quart baking dish and 2 tbsp. water. Microwave, covered on high for 9-10 minutes until tender-crisp, stir once and set aside, keeping it warm.
In a large skillet add the coconut oil and when melted, add the beef. Cook, stirring often for about 4 minutes until just slightly pink in the center. Remove from the skillet and keep warm.
Add the onion to the skillet and cook for 5 minutes until really tender. Pour the beer mixture into the skillet. In a small bowl add the flour and 2 tbsp. of water, mixing well. Add to the onion /beer mixture, and cook for 3 minutes.
Return the beef to the skillet, add the cabbage and arrots, cooking until it becomes bubbly. This should only take about 2 2 1/2 minutes.
All this needs is a slice (or two) of good old-fashioned soda bread and, of course, another Guiness…..for you.
*Note: Coconut oil does not make foods taste like coconuts.
Beef Bourguignon
This is the very best you will ever taste…I think you will agree with me when you make it yourself.
- 8 slices of bacon
- 2 lbs. beef -inside round roast, cut into bite size chunks
- 1/4 cup olive oil
- 4 onions, thinly sliced
- 2 tbsp. flour
- 1 bottle red Pinot Noir
- 1 litre of beef broth reduced by half in another sauce pot
- 4 carrots cut into 1 inch pieces
- 2 tbsp. tomato sauce
- 1 garlic clove
- 1 bouquet garni
- bag of pearl onions (blanched and peeled)
- a little chopped flat parsley
- salt and pepper
Cut the bacon in short narrow strips and in a large, heavy bottomed pot, fry until crisp. Remove bacon and bring fat to high heat. Season the meat with salt and pepper. Add the meat in batches NOT all at once, and sear on all sides until it is well browned (not grey). If you dump too much meat all at once, it becomes too crowded and you won’t get the same colour.
Sear the meat, a little at a time, removing it and setting aside at it finishes. When all the meat is done, add the sliced onions to the pot. Lower the heat to medium high and cook until the onions are soft and a golden brown (about 9-10 minutes). Sprinkle the flour and add the tomato paste and continue cooking for another 4 minutes, stirring it occasionally. Add the wine and the broth. With a wooden spoon, scrape the bottom of the pot and loosen the good ‘bits’. Bring to a boil.
Return the meat to the pot but first remove the onions from the broth and discard. Add the carrots, garlic and bouquet garni. Bring to a boil and reduce to a gentle simmer and cook for another 2 hours or until the meat is really tender (breaks with a fork).
**Note: This is important….the liquid should be one-third more than the meat. You may have to thicken it a little with corn starch or add water, depending on the consistency you desire.
Check this every 15 minutes, stirring to scrape the bottom of the pot and making sure it is not sticking or burning. Skim off any foam or ‘scum’ off the top. When done, remove the bouquet garni, add the chopped parsley and pearl onions. Let cool completely and refrigerate over night.
Next day, while steaming baby potatoes, re-heat the meat dish so it is hot, add some fresh baked dinner rolls (to sop up the gravy). Add a few friends , a fresh colourful crab salad (on this site), a bottle of Pinot Noir and Voila! a successful party. Enjoy!
Tourtiere (Don’s Way)
Don says this recipe should only be sold it is sooooo good. So feel lucky today, here it is. Otherwise known as a French Canadian Meat Pie. This recipe was his Mom’s recipe and boy, is it tasty.
Makes 3 pies
- 2 onions, peeled and chopped, better yet – grated
- 2 tbsp. butter
- 1 lb. each ground pork, ground beef and ground veal
- 3 tsp. cloves
- 1 tsp. ginger
- 1/2 tsp. Jamaican allspice
- 1/2 tsp. sage
- 1 tsp. cinnamon
- 1 tsp. poultry seasoning
- Salt and pepper to taste
- 1 cup water
- 5 medium potatoes
- 3 boxes of pastry (trying to make it easy for you)
Preheat oven to 400 degrees.
Heat butter in large pot and saute the onions until translucent. Add the meat and cook until brown thoroughly eliminating any large lumps.
Add the seasonings and the water. Simmer this for twenty minutes. Meanwhile, peel the potatoes and cut into small chunks. Put in a sauce pan and cook until tender. Drain and mash the potatoes.
Add the potatoes to the meat mixture and cook another twenty minutes. Cool down.
Make the pastry according to the directions. Fill the pies equally and cover with pastry. Bake in the oven at 400 degrees for fifteen minutes, then lower the heat to 375 and bake another one-half hour .
Note My husband makes about twelve of these pies on the 11th of November when we do our Christmas baking and because we have children who are not married, we also make smaller pies for them. When they come home from work; they just pop it in the oven to heat through and have a great dinner, just add a salad and veggie. They are so spoiled!
We like ours with a mushroom gravy….the kids…ketchup. Well, there is no accounting for good taste, is there?
Rodini Heaven
Don makes a sandwich to die for. We buy the bread from Cobbs Bakery. He cuts it in half. He spreads dijon mustard on one side and lays out thinly sliced roast beef. Spreads a very thin amount of horseradish on the beef. Then he adds thinly sliced ham. We are not even halfway there! Now he adds thinly sliced sun dried tomato turkey breast. The fourth meat is Italian mild Genoa. This is about the only thing that is thin…..certainly not my waistline.
On this goes slices of Havarti cheese to cover the entire surface. Strips of roasted red pepper is laid over the cheese and avocado slices on top of the peppers. Thin slices of tomato covers this. Lastly, he spreads mayonnaise on the top half of the rodini loaf. Replace the top half and wrap in tin foil.
Wrap this CAREFULLY in tin foil and heat in a 350 degree oven until the cheese starts to melt. Remove from the oven and slice it up like a pie. This is absolutely the best sandwich you can make.
He gets requests for this all the time. Not just in our home. For luncheons at Church, friends having company, etc. Yup! He’s a real keeper.
Lamb, Beef or Pork Pot Pie
This makes two pies…one for now, one for later or if really, really hungary……
You can make it with whatever meat you like. You will need:
- 2 lbs. meat, boneless,
- 2 tbsp. MILD curry paste
- 2 tbsp. vegetable oil
- 1 large onion, thinly sliced
- 4 cloves minced garlic
- 1 tbsp. fresh minced ginger
- 3 cups sodium reduced beef stock
- 2 red peppers, chopped
- 1 seeded and minced jalapeno pepper
- 1 lb. yukon gold potatoes, peeled and cubed
- 2/3 cup flour
- 2 boxes frozen deep dish pie shells, thawed (oh, go ahead and cheat a little)
The day before, place the meat (cut into 1 inch cubes) in a large bowl and add the curry paste. Stir well to cover and leave in the fridge overnight.
Next day, in a large frypan, heat the oil on medium heat. Brown the meat in batches and remove to a plate. Add the onion, garlic, ginger and 1/2 cup of beef stock and cook for about 5 minutes until softened. Add the peppers and cook a further 2 minutes.
Add the meat to the saucepan and add the remaining stock and potatoes. Bring to a boil. Now reduce the heat and cook for 30 minutes until tender.
Preheat oven to 375 degrees. Whisk flour and 1 cup of water until smooth. Drizzle into meat mixture and bring to a simmer and cook, stirring continually for about 5 minutes until thickened. Let cool but stir from time to time.
Place the two thawed pie shells on a baking tray and divide the filling evenly. Now roll out the top pastry and cut into 3 inch circles. Place the circles by laying them flat on the bottom shelf of the oven. Bake for about 30 minutes.
When serving, place a circle of the pastry on top. Looks great and tastes even better.