Truffle Steak Au Poivre + Cheesy Truffle Potato Stacks

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I recently did some recipes for my client 7 Barrels for their holiday promotional marketing and social media campaign. Featuring their Traditional Balsamic Vinegar, White Balsamic Vinegar and White Truffle Extra Virgin Olive Oil, I created this delicious Truffle Steak Au Poivre and some amazing Cheesy Truffle Potato Stacks. Perfect for a chilly Winter evening, special occasion or holiday celebration!

Truffle Steak Au Poivre

This steak is so tender and melts in your mouth! This Truffle Steak Au Poivre has a crust made with crushed black peppercorns, cooked in butter and 7 Barrels White Truffle Oil, then drizzled with a luscious pan sauce made with 7 Barrels traditional balsamic vinegar, shallots, beef broth and more butter, sprinkled with coarse sea salt and chopped fresh herbs. Divine!

Truffle Potato Stacks

These Cheesy Truffle Potato Stacks are so delicious and cute you won’t be able to eat just one. Thin sliced potatoes stacked and roasted in a muffin tin with luscious butter, truffle oil, parmesan cheese, cheddar cheese and garlic, topped with a sprinkle of fresh thyme and coarse sea salt. YUM!

Truffle Steak Au Poivre + Cheesy Truffle Potato Stacks

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4

These delicious steaks and cheesy potato stacks are made with luscious 7 Barrels truffle oil, traditional balsamic and white balsamic vinegar. The perfect combination for an elegant holiday dinner or special occasion.

Ingredients

  • Truffle Steak Au Poivre Ingredients:
  • 2 (8-ounce) NY Strip Steaks, 1 inch thick, trimmed
  • 1 teaspoon coarse sea salt (Maldon or Fleur de Sel)
  • 2 tablespoons cracked peppercorns (black or mixed)
  • 1 tablespoon Seven Barrels Truffle Olive Oil
  • 2 tablespoons unsalted butter, divided
  • 1/3 cup shallots, finely chopped
  • ½ cup low-sodium beef broth
  • 2 tablespoons Seven Barrels Traditional Dark Balsamic vinegar
  • Coarse sea salt and chopped herbs, for garnish (optional)
  • Cheesy Truffle Potato Stacks Ingredients:
  • 4 medium potatoes (Russet, Idaho or Yukon Gold)
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon garlic powder (or 1 garlic clove, minced)
  • ¼ cup butter, melted
  • ¼ cup Seven Barrels Truffle Olive Oil
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup sharp white cheddar, finely shredded
  • Coarse sea salt, for garnish
  • 2 tablespoons fresh herbs, chopped, for garnish (thyme, parsley or rosemary)
  • 1/4 cup Seven Barrels White Balsamic, for drizzling

Instructions

  1. Make the Steak:
  2. Heat a large cast iron skillet over high heat. Pat steaks dry with paper towels and sprinkle with salt evenly.
  3. Crack the peppercorns with the back of a heavy skillet or spice grinder (coarsely ground) and press onto both sides of the steaks.
  4. Add Seven Barrels Truffle olive oil and 1 tablespoon of butter to the cast iron skillet; swirl to melt and coat the pan.
  5. Place the steaks in the heated skillet and cook 3 minutes on each side (for medium-rare), drizzling olive oil and butter from the pan over the top of the steaks with a spoon while cooking to get a nice brown sear. Remove the steaks from the pan and let rest for 5 minutes to let juices resettle, then cut each steak in half.
  6. While the steaks are resting, add the shallots to the pan and sauté for a minute or two until slightly tender and golden.
  7. Stir in the beef broth and Seven Barrels Traditional Dark Balsamic vinegar, scraping the pan to loosen the browned bits. Bring to a boil and cook for 2 minutes and reduce liquid by half. Remove from heat; stir in remaining tablespoon of butter to make the balsamic pan sauce. Garnish with additional coarse sea salt and fresh herbs, if desired.
  8. Serve immediately with a side of vegetables (mashed potatoes, sautéed asparagus or green beans), a simple mixed greens salad with Seven Barrels olive oil and balsamic vinegar, and a glass of full-bodied red wine (Cabernet Sauvignon).
  9. Make the Cheesy Truffle Potato Stacks:
  10. Preheat the oven 400 degrees F.
  11. Wash potatoes and cut them into very thin slices (about 1/8-inch), leaving skins on. You can do this by hand, or use a mandolin to make slicing easier and faster.
  12. In a large mixing bowl, add the potatoes, dried Italian seasoning, garlic, melted butter, Seven Barrels Truffle Olive Oil, kosher salt and black pepper, grated Parmesan cheese and gently toss together.
  13. Layer half the potatoes stacked in layers into a non-stick 12-cup muffin pan (or lightly grease a muffin pan), sprinkle half the shredded cheddar on top. Then layer the other half of the potatoes, stacking them to the top and add remaining shredded cheddar on top.
  14. Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are crispy golden brown on edges and cooked through. Run a small knife around the edges of the of each stack to release them from the muffin pan.
  15. Serve potatoes hot with a sprinkle of sea salt and chopped herbs, and drizzle them with Seven Barrels White Balsamic vinegar. Note: You can pre-bake these a day or two ahead and reheat them in the oven for 10-15 minutes on 350 degrees F.
http://www.theartfulgourmet.com/2018/01/10/truffle-steak-au-poivre-cheesy-truffle-potato-stacks/

One Pot Chili Mac Soup {Gluten Free}

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One Pot Chili Mac Soup {Gluten Free}

It’s a cold, rainy Fall day in NYC, and what better than to make a big pot of cozy comfort food for the soul?

One Pot Chili Mac Soup {Gluten Free / TresOmega Pasta}

I was invited to join the TresOmega Blogger Recipe Challenge and I thought my One Pot Chili Mac Soup recipe would be the perfect thing to make with their gluten free pasta incorporated. This recipe is a cross between chili, tacos, mac and cheese and soup – all mixed together into a delicious pot of goodness..trust me, you’re gonna love this!!!

TresOmega Gluten Free Pasta

TresOmega Gluten Free Quinoa Elbows Pasta is made with a unique blend of Organic Royal Bolivian Quinoa – a nutrient packed superfood, organic amaranth, an ancient grain rich is vitamins and minerals, and organic white rice. The pasta is gluten-free, corn-free and certified organic and GMO-free, and has 3 grams of fiber and 6 grams of protein in each serving.

Tresomega Pasta + Coconut Oil

First I cooked the pasta and tossed it in some TresOmega Virgin Coconut oil  to add to the soup later.

Brown beef, garlic and onions

Next I browned the ground beef, garlic and onions in a little more coconut oil and added some taco seasoning to the mixture in a large dutch oven.

Add veggies and beans and chiles to the pot

Then I added all the delicious veggies to the pot – corn, three types of beans, tomatoes, and chiles, and mixed it all together with the ranch seasoning. Just cover the pot and let simmer on low for about an hour, adding the cooked pasta in the last 5 minutes of cooking. Guys, this is so easy..and soooo good!

One Pot Chili Mac Soup {Gluten Free}

You can top this soup with whatever your heart desires – sour cream, jalapeños, shredded Mexican cheese, green onions, corn chips, maybe even a little parsley or cilantro for some extra green…go nuts!

One Pot Chili Mac Soup {Gluten Free}

This one-pot recipe is so simple to make and so delicious and best of all gluten free! So you can have a big pot of comfort food without all the guilt and feeling weighted down. Although on a cold rainy day like today, it might just warrant taking a nice nap afterwards. Enjoy 😉

One Pot Chili Mac Soup {Gluten Free}

One Pot Chili Mac Soup

One Pot Chili Mac Soup {Gluten Free}

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 1 bowl

Serving Size: 6-8

Ingredients

  • 2 tablespoons Tresomega Virgin Coconut oil, divided
  • 2 pounds ground beef or turkey
  • 2 onions, diced
  • 3 garlic cloves, minced
  • One 15 1/2-ounce can pinto beans
  • One 15 1/2-ounce can black beans
  • One 15 1/2-ounce can kidney beans
  • One 8.75-ounce can whole kernel corn, drained
  • One 28-ounce can crushed tomatoes
  • One 14 1/2-ounce can tomatoes with chiles
  • Two 4 1/2-ounce cans diced green chiles
  • One 1 1/4-ounce package taco seasoning mix
  • One 1-ounce package ranch salad dressing mix
  • One package Tresomega Gluten Free Elbows
  • Corn chips, for garnish
  • Sour cream, for garnish
  • Shredded Mexican cheese blend, for garnish
  • Chopped green onions, for garnish
  • Pickled jalapenos, for garnish

Instructions

  1. Heat one tablespoon of Tresomega Coconut Oil over medium high heat in a large skillet. Add the ground beef, onions and garlic and brown for about 5-7 minutes; drain the excess fat. Transfer the mixture to a large stockpot or Dutch oven, stir in taco seasoning.
  2. Add the beans, corn, tomatoes, green chiles and ranch dressing mix, and simmer over low heat for about 1 hour in the pot on the stove.
  3. Meanwhile, cook Tresomega Elbows according to package directions, drain, toss with a tablespoon of Tresomega Coconut Oil and set aside.
  4. Add cooked pasta to the pot in the last 5 minutes of cooking.
  5. To serve, ladle soup into bowls. Top with corn chips, sour cream, shredded Mexican cheese, green onions and jalapenos.

Notes

Note - you can also cook the soup in a slow cooker over low heat for 6-8 hours.

http://www.theartfulgourmet.com/2017/11/13/one-pot-chili-mac-soup-gluten-free/

One Pot Chili Mac Soup {Gluten Free}

To find out more info and purchase Tresomega Nutrition products, visit their website or visit them on social media:

Pinterest

Twitter

Facebook

You can also purchase their products at: Sams.com, Amazon.com and Walmart.com”

#TookTheChallenge #Tresomega #OrganicsForLife

#glutenfree #HealthyFood

Disclaimer: This is a sponsored post by TresOmega Nutrition as part of their Blogger Recipe Challenge. I did not receive compensation for this post but did receive products to develop this recipe and all opinions, recipes, photos and text are my own. Please do not use any images without my granted permission. Do feel free to share this post on social media with a link back to the original post and credit to Kristen Hess/The Artful Gourmet. 

One Pot Chili Mac Soup {Gluten Free}

Porcini Linguine w/ Spicy Beef + Mushroom Ragu

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Porcini Pasta

So Fall is finally here guys! My absolute favorite time of the year – cooler temperatures, the leaves changing, sweaters, jeans and boots, leather jackets, crickets late in the day along with spectacular sunsets… and especially the FOOD!

Porcini Pasta

I had some gorgeous porcini linguine that I bought at the Rochester Downtown Farmer’s Market on hand, and thought a Spicy Beef and Mushroom Ragu sauce would be the perfect compliment for a savory tasty Fall pasta dish.

Porcini Pasta

I added some Crushed Hot Chili Pepper Spread  to the beef and mushroom mixture sautéed with shallots and garlic, which took the flavor and heat up just a notch…then added a little spicy marinara sauce, but not too much…

Porcini Pasta

After I cooked the pasta, I mixed the beef and mushroom ragu back into the pot, and tossed it all together with some of the reserved pasta water and  lots of parmesan cheese, just because.

Porcini Pasta

Of course I topped it all of with a generous sprinkle of fresh parsley and torn mozzarella cheese, salt and pepper… and it happily made my day.

Porcini Linguine w/ Zesty Beef + Mushroom Ragu

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 4-6

This pasta dish has a savory umami flavor from the porcini mushroom linguine, along with a spicy beef and mushroom ragu zested up with some red chile pepper paste, shallots and garlic. Super healthy and delicious with some crusty Italian bread and olive oil and a glass of red wine.

Ingredients

  • * 1 pound porcini mushroom linguine
  • * 2 tbsp olive oil
  • * 3/4 pound ground beef
  • * 6-8 baby bella mushrooms, sliced
  • * 2 shallots, sliced thin
  • * 2 cloves garlic, minced
  • * 2 tablespoons spicy hot chili pepper paste (Colavita)
  • * 3/4 cup marinara sauce
  • * 1/4 teaspoon kosher salt
  • * Freshly ground black pepper, to taste
  • * 2-3 slices fresh mozzarella cheese, torn into pieces
  • * 2 tablespoons chopped fresh parsley

Instructions

  1. Cook pasta in salted boiling water for about 9-10 minutes until al dente, drain, reserving 1 cup of pasta water, and set aside.
  2. Heat 1 tablespoon of olive oil in a sauce pan over medium heat, cook the ground beef, about 5-7 minutes, drain and set aside.
  3. Add the additional tablespoon of olive oil and cook garlic, mushrooms and shallots for another 5 minutes or so until soft and cooked through. Mix into the cooked ground beef mixture and add spicy chili pepper paste and marinara sauce with some of the reserved pasta water until it's soft and mixes together into a sauce (but not overly saucy). Feel free to add more sauce and water to your liking for the desired consistency and thickness / thinness of the sauce.
  4. Toss the meat ragu in with the cooked pasta, add parmesan cheese. Season with salt and pepper to taste.
  5. Serve pasta with fresh torn mozzarella and chopped fresh parsley.
http://www.theartfulgourmet.com/2017/09/14/porcini-linguine-w-spicy-beef-mushroom-ragu/

Porcini Pasta

So easy and delicious with all the flavors of Fall. Enjoy!

Happy Memorial Day + Some Favorite Recipes

Happy Memorial Day
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Happy Memorial Day!

Happy Memorial Day! A time to reflect all of those brave soldiers and military servicemen and women who have sacrificed their lives and families for the safety of ours.  Big applause and respect goes out to them and grateful we have a safe and secure country to live in because of them.

Memorial Day Cake

In honor of the holiday, I rounded up a few of my favorite recipes to celebrate. Wishing you all a lovely holiday, hopefully filled with family and friends, food and drink and grateful hearts to our heroes.

Dr Pepper Ribs

Spicy Dr. Pepper Ribs

Beach BBQ Burger

Beach BBQ Burgers

Thai BBQ Shrimp

Thai BBQ Shrimp

Sambal Chicken Skewers

Grilled Sambal Chicken Skewers

Lobster and Potato Chip Rolls

Lobster and Potato Chip Rolls

Coffee Marinated Steak

Coffee Marinated Steak 

Grilled Corn and Poblano Salad

Grilled Corn and Poblano Chile Salad

Watermelon Feta & Mint Salad

Watermelon Feta & Mint Salad

Roasted Garlic Potato Salad

Roasted Garlic Potato Salad

Summer Berry Shortcake

Summer Berry Shortcake

Happy Memorial Day

Hope you enjoy the weekend and here’s a few more links to Memorial Day recipes and menu ideas!

http://chicago.cbslocal.com/2017/05/26/memorial-day-recipe-guide/

http://www.foxnews.com/food-drink/2017/05/29/memorial-day-weekend-barbecue-recipes-best-dishes-for-summer-cookout.html

http://www.tasteofhome.com/recipes/holiday—celebration-recipes/memorial-day-recipes

http://www.foodnetwork.com/holidays-and-parties/packages/memorial-day/memorial-day-picnic-

Coffee Marinated Steak

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Now that Summer is rapidly approaching, I am so excited about getting outdoors to enjoy the warm weather and especially cooking outdoors with friends and family. Grilling is one of my favorite ways to cook in warm weather months, simply because it’s so easy and a healthy way to cook, and it usually takes place with a group of friends outside making fun memories and laughter to go with it.

I recently went down to Atlanta where I used to live to visit some old friends and we had a blast grilling outside on my friend’s outdoor BBQ grill in her backyard. We sat around the grill and made grilled sliders, shrimp, jalapeno poppers, and wings (with lots of snacks and drinks to go with of course!) It reminded me of the good old days when I used to live there… living and working in NYC we don’t get the opportunity to grill much anymore and it’s a precious occasion when I go to visit my friends and family who live in greener pastures.

One of my favorite things to make is a big juicy grilled steak..it’s always a tasty treat, easy to prepare and everyone loves it…especially with some grilled vegetables, salad, potatoes and a glass of wine or beer while sitting out on the patio dining al fresco watching the sunset.

My go-to Summer recipe is Coffee Marinated Steaks, which I know you’re gonna love. The marinade has a light smoky essence from the coffee (I use Gourmesso House Blend Lungo Dark coffee, an espresso alternative to Nepresso capsules,  with a beautiful dark and rich flavor; some spicy heat from the red chilies and black peppercorns; a touch of sweetness from the brown sugar; and is balanced out with a slight tanginess from the balsamic vinegar, Dale’s seasoning/soy, mustard, shallots and garlic. You simply mix all the ingredients together in a blender or food processor, then marinade the steaks for an hour or up to overnight for some really delicious flavor.

Then simply pop them on the grill for about 8-10 minutes and you have the most juicy, flavorful and delicious steaks you’ve ever tasted in your life. Not to mention, a great idea for Father’s Day to spoil Dad! Click here to see more of my grilling ideas and recipes for Father’s Day.

Ah, Summertime and the livin’s easy…Enjoy J

Coffee Marinated Steak

Prep Time: 1 hour, 15 minutes

Cook Time: 10 minutes

Total Time: 1 hour

Yield: 4

Serving Size: 1 (12-14 ounce) Strip Steak

My go-to Summer recipe is Gourmesso Coffee Marinated Steaks, which I know you’re gonna love. The marinade has a light smoky essence from the coffee (I use Gourmesso House Blend Lungo Dark coffee, which is an espresso (alternative to Nepresso capsules) that has a beautiful dark and rich flavor; some spicy heat from the red chilies and black peppercorns; a touch of sweetness from the brown sugar; and is balanced out with a slight tanginess from the balsamic vinegar, Dale’s seasoning/soy, mustard, shallots and garlic.

Ingredients

  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 cup Gourmesso House Blend Lungo Dark coffee, room temp
  • ¼ cup balsamic vinegar
  • ¼ cup Dijon mustard
  • 1/8 cup low-sodium Dale’s seasoning (or dark soy sauce)
  • ¼ cup brown sugar
  • 1 teaspoon red paprika
  • 3 small red chilies
  • 1 teaspoon whole black peppercorns, crushed
  • 2 tablespoons extra virgin olive oil
  • Coarse Kosher salt
  • 4 (12-14 ounce) boneless Strip steaks

Instructions

  1. In a food processor or blender, add the shallots, garlic, Gourmesso coffee, balsamic vinegar, Dale’s sauce/soy sauce, brown sugar, paprika, chilies, peppercorns, and olive oil and kosher salt and blend together well. Pour half the marinade in a glass dish or large plastic ziptop bag, add the steaks and toss to coat with the marinade. Seal and refrigerate for at least 1 hour or up to overnight. Cover the remaining marinade and set aside in the fridge until ready to grill.
  2. Heat grill to medium-high and lightly oil the grill rack. Remove steak from marinade and discard the remaining marinade. Bring steaks to room temperature before grilling.
  3. Season the steaks with salt and pepper and place on grill. Cook for 4-5 minutes per side for medium-rare (less or more according to desired doneness), basting occasionally with remaining marinade.
  4. Transfer steak to a cutting board and let rest tented in foil for 5 minutes. Serve with grilled vegetables or a simple green salad dressed with vinaigrette and a glass of wine. Enjoy!

Notes

You can make the marinade up to a day ahead of time and store in the fridge with the steaks in a plastic bag or covered dish.

http://www.theartfulgourmet.com/2017/05/23/gourmesso-coffee-marinated-steak/

Chile Chocolate Braised Short Ribs

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Short Ribs

There’s nothing more comforting and heartwarming on a crazy cold day than braised short ribs with roasted veggies and mashed potatoes. Can we say heaven in a bowl?

These short ribs take a while to make but they’re worth the wait (I promise!) – I made them a little bit spicy with dried chile peppers, garlic and onions, fresh rosemary and thyme, and a chipotle infused olive oil (I love 7 Barrels brand!) along with a dash of cocoa powder (the super intense Dutch red kind made by Guittard is my fav). They’re braised in broth, a full bottle of red wine (you’re welcome), and topped with fresh parsley.

Once they’re done cooking they will be falling off the bone – then I made a reduced sauce with a knob of butter at the end to make it super silky and delicious. I served these with roasted brussels sprouts and cauliflower (simply roast them in olive oil and sea salt on 375 for about 45 minutes, tossing them every 15 minutes until crispy and delicious), but I recommend serving them with some creamy mashed potatoes or egg noodles as well (or even some crusty French bread) to mop up that delicious spicy-savory-chocolate-chile-wine sauce. OMG.

Go ahead, indulge. You can always work it off tomorrow. Besides, a big bowl of comfort food and Netflix is more fun anyways 🙂

Chile Chocolate Braised Short Ribs

Prep Time: 1 hour

Cook Time: 3 hours, 30 minutes

Total Time: 4 hours

Yield: 6-8

A classic Winter comfort food dish, these delicious braised short ribs are made with chile peppers, chocolate, red wine and lots of fresh garlic, onions and herbs. Super savory and tasty, served with roasted veggies, and either mashed potatoes or egg noodles.

Ingredients

  • 2 large dried chile peppers, stemmed and deseeded
  • 1 cup boiling water
  • 5 1/2 pounds center cut short ribs, on the bone
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons chipotle olive oil (or regular EVOO if you prefer less spicy)
  • 3 cups beef stock
  • 2 tablespoons tomato paste
  • 2 teaspoons Dutch red cocoa powder (Guittard)
  • 4-5 cloves garlic, smashed
  • 3 small onions, chopped
  • One bottle red wine (Pinot Noir or Merlot or Cab Sauv)
  • 2 tablespoons balsamic vinegar
  • A few sprigs of fresh herbs (rosemary and thyme)
  • Knob of unsalted butter (1-2 tablespoons)
  • Fresh parsley, chopped for garnish
  • Roasted cauliflower and brussels sprouts, for serving
  • Mashed potatoes or egg noodles, for serving

Instructions

  1. Preheat oven to 325 degrees. Adjust rack to lower third.
  2. Cover chopped chile peppers with boiling water and let sit, covered for about 20 minutes until soft.
  3. Meanwhile, sprinkle short ribs on both sides generously with kosher salt and pepper and let rest to room temperature about 15 minutes while peppers are soaking.
  4. Heat olive oil in a large Dutch oven over medium-high heat and cook short ribs in batches, searing evenly on both sides until golden brown crust forms (about 7 minutes per side/15 minutes per batch).
  5. Once all short ribs are seared, place on a platter tented with foil and set aside.
  6. In a blender or food processor, add the chiles, water, stock, tomato paste, cocoa, garlic, onions, and a little dash of salt and mix thoroughly together until smooth.
  7. Pour the red wine in the Dutch oven and scrape the brown bits up from the bottom of the pan (deglazing the pan) and turn heat up to high bringing to a boil for 2-3 minutes, then reducing heat to a simmer, letting wine reduce by half (about 20 minutes).
  8. Add the pureed chile-onion mixture, balsamic vinegar and fresh herbs to the pot and boil together for a few minutes. Return the short ribs to the pot, cover tightly with a lid and braise in the oven for about 2 1/2 hours until meat is tender and falls off the bone.
  9. Place the ribs back on to a large platter and tent with foil to keep warm while making the sauce.
  10. Put the Dutch oven on the stove and heat over medium-high for another 10 minutes or so until sauce thickens and reduces. Remove from heat and add a knob of butter into the sauce to make it extra silky and smooth.
  11. Add the ribs back into the sauce and coat thoroughly. Serve on plates with sauce on top along side roasted veggies and mashed potatoes or egg noodles. Garnish with fresh parsley and additional salt and pepper to taste.

Notes

You can also substitute hard cider or a dark lager beer for the red wine.

http://www.theartfulgourmet.com/2017/01/24/chile-chocolate-braised-short-ribs/

 

Classic Comfort Food :: Beef Bourguignon

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Beef Bourguignon

So Old Man Winter is finally back in town, despite the crazy warm weather we’ve been having lately in New York City. Temperatures drop and there’s nothing better than a big pot of comfort food and a bottle of red to make a girl happy, right? Sometimes it’s the simple things in life that make everything OK…(*sigh). So I did just that this weekend, and made a huge batch of some classic Beef Bourguignon..you know, the classic French braised beef stew with veggies and red wine that Julia Child made famous.

Beef Bourguignon

I made it in a large 6-quart ceramic Dutch oven (KitchenAid brand is my fav!), and it’s chock full of savory deliciousness – sautéed pancetta, braised beef, shallots, garlic and carrots sautéed into a roux with some flour, flambeed brandy (my secret ingredient!), a whole bottle of red (yes, really!) and some beef stock, along with a bouquet garni of fresh herbs (1 bay leaf, 2 sprigs of fresh thyme, 3 sprigs of rosemary wrapped in cheesecloth) slow cooked in the oven for 2 hours.

Beef Bourguignon

The finishing touch of mushrooms and caramelized Cippolini onions sautéed in butter are added in at the end to add tons of buttery, savory flavor to the stew. YUM.

Beef Bourguignon

I don’t think I’ve ever tasted anything so delicious in my life – and I’m quite sure if Julia was still alive, I would make her damn proud, if I do say so myself.

Beef Bourguignon

It’s a flavor bomb in a bowl, my friends, and perfect for a lovely  holiday dinner party for a crowd. Serve in big bowls garnished with fresh Italian parsley over mashed potatoes, polenta or egg noodles, of course accompanied with a bottle of red (Pinot Noir or Burgundy) and some crusty French bread to mop up the sauce. All around a big table of friends and family to partake in all the goodness.

Happy Holidays! 

Beef Bourguignon

Prep Time: 30 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 3 hours

Yield: 10 to 12 servings

This is a delicious heartwarming French Beef Stew made with beef chuck, red wine, brandy, fresh herbs, shallots, garlic, cippolini onions, carrots and pancetta. Perfect one-pot dish for Winter or the holidays!

Ingredients

  • 5 pounds beef chuck, cut into medium-large cubes
  • Kosher salt and freshly ground black pepper
  • 1/2 pound pancetta, diced
  • 1/4 cup vegetable oil
  • 5 large shallots, finely diced
  • 3 large carrots, finely diced
  • 4 cloves garlic, finely diced
  • 1/4 cup brandy
  • 1/3 cup all-purpose flour
  • 1 bottle dry red wine (Pinot Noir or Burgundy)
  • 4 cups beef or veal stock
  • 1 bouquet garni (1 bay leaf, 2 sprigs thyme, 3 sprigs Italian parsley)
  • 3 tablespoons unsalted butter (divided)
  • 5-7 small to medium Cippolini onions, quartered
  • 1 pound mushrooms, sliced (White button or Cremini)
  • Flat leaf Italian Parsley, minced, for garnish

Instructions

  1. Preheat oven to 350 degrees.
  2. Place beef in a single layer on a rimmed baking sheet and season with a couple teaspoons of Kosher salt and freshly ground black pepper.
  3. Heat a large Dutch oven or stockpot over medium-high heat for several minutes to get it hot.
  4. Add pancetta and cook until crispy and browned, drain on paper towels and set aside.
  5. Increase the heat to high and add the beef in to the pot in a single layer and brown on all sides, turning with tongs (be careful not to crowd or overfill the pot as you will need to cook beef in batches to get a nice browning).
  6. Place the browned beef back on to the baking sheet and set aside.
  7. Add the oil and diced shallots and carrots to the Dutch oven and cook for a few minutes. Lower the heat to medium-high and continue to saute until they begin to soften, about 10 minutes.
  8. Add the brandy and flambe (light it in the pan with a long lighter or match) and let the flames keep going for as long as possible, until they go out to burn off alcohol.
  9. Reduce heat to medium, add flour and stir together with the vegetables for a few minutes to make a roux base for the stew.
  10. Next deglaze the pan by pouring in the red wine, a little bit at a time, stirring well to incorporate and remove any lumps, scraping the brown bits off the bottom of the pan (these babies are full of flavor!)
  11. Add 3 3/4 cups of the stock, browned meat and bouquet garni and bring to a boil over high heat.
  12. Remove pot from the heat, cover and cook the stew in the oven for 2 hours, until meat is fork tender. (The meat should shred/fall apart easily when you pierce it with a fork - if not, place it back in the oven for another 15-20 minutes).
  13. While stew is cooking, caramelize the onions in a medium saute pan with 1 tablespoon of butter and salt and pepper, until the onions are lightly browned.
  14. Add the remaining 1/4 cup stock and cover, reduce heat to medium-low, and cook for about 15-20 minutes, stirring occasionally, until the onions are soft and glazed and liquid is evaporated.
  15. Transfer onions to a bowl and set aside.
  16. In the same pan, turn the heat up to high. Melt 2 tablespoons of butter, the mushrooms, salt and pepper to taste, sear over high heat until mushrooms are lightly browned, about 5 minutes. Remove from the pan and mix into the caramelized onions, set aside.
  17. Remove the stew from the oven and gently stir in cooked pancetta, mushrooms and onions. Adjust seasonings (salt and pepper to taste).
  18. Serve the stew in bowls with a sprinkling of fresh parsley over mashed potatoes, polenta or egg noodles, with a glass of red and crusty bread to mop up the sauce of course!

Notes

Recipe adapted from Mother's Best Comfort Food Cookbook.

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Beef Bourguignon

Other Beef Bourguignon recipes you may enjoy:

Julia Child’s Beef Bourguignon

Slow-Cooked Beef Bourguignon The Kitchn

Martha Stewart Beef Bourguignon

Meatball Madness!

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Meatball Madness

Fall is one of my favorite times of the year simply because it’s a time when the leaves are changing, the weather is getting cooler, and you have an excuse to stay inside to watch football with friends and family and gather around the table with some delicious party food!

Whenever I host a party, I like to create a smorgasbord of food that’s easy for people to grab. I love bite-sized finger foods and tapas-style spreads that are fun to make and eat. My idea for a great fall football party is Meatball Madness – an experiment with different types of meatballs paired with unique sauces, fillings and bases to eat them on.

Meatballs are super fun and easy to make with the help of my KitchenAid® Copper Core 12″ Nonstick Skillet and my KitchenAid® Professional-Grade Nonstick Sheet Pans when I’m cooking for a large crowd. Both are great for cooking meatballs easily and evenly with their high quality nonstick coating, and they are both large enough so I can cook big batches of meatballs.

Greek Meatballs

For this post, I decided to make some Greek Beef Meatballs with Tzatzkiki Sauce served on toasted flatbreads,

Asian Meatballs

and some Asian Chicken Meatballs with a Spicy Peanut Sauce served on Gem Lettuce Cups as thought starters for this party idea, but I’d love to hear from you what other themes, flavors and creative ideas you would incorporate when you throw your own Meatball Madness Party!

MeatballMadness-Group

You can mix and match different themes with different fillings and flavors for the meatballs, for example – you could make Spanish Meatballs made with pork, chorizo and onions and create a Roasted Red Pepper Aioli to dip them in and serve on toasted pita. Or you could make traditional Italian Meatballs with Cheese and Tomato Sauce on mini slider buns topped with fresh basil and parsley. Or make German Meatballs with Bratwurst and Sauerkraut with a Grainy Mustard Sauce served on mini Rye breads – the possibilities are endless and super fun to come up with!

CLICK HERE TO SEE THE RECIPES AND HOW I MADE THEM WITH MY KITCHENAID EQUIPMENT ON THE KITCHENTHUSIAST BLOG! 

Beef Enchilada Tortilla Casserole for Game Day!

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Beef Enchilada Tortilla Casserole

 

It’s finally Fall (Yay!) and football season is in full force which means fun tailgating and parties with friends mixed with lots of delicious football party food and drinks! My favorite time of year.

Beef Enchilada Tortilla Casserole

I’ve partnered with Mission Foods to create a delicious Game Day recipe for serving a crowd with their awesome flour tortillas, and I present to you my Beef Enchilada Tortilla Casserole.

Beef Enchilada Tortilla Casserole

 

It’s made with ground beef and taco seasoning, onions, garliccorn, jalapeños, chopped tomatoes, beef broth and LOTS of cheese, all baked in layers of spicy, cheesy, ooey-gooey goodness with the flour tortillas in a 9-inch pie pan. Then it’s served cut into wedges and topped with some fresh green onions. You can also serve it with some sour cream and cilantro for extra garnish, if you like, on the side.

Beef Enchilada Tortilla Casserole

 

I love making casseroles and one-pot dishes in the Fall, and especially for parties with friends because they’re easy to make and easy to transport and serve, and they are usually a huge hit on the food table! This one will disappear fast so you might want to double the recipe for a big crowd – trust me!

Group8_Soft_Flour_Tortillas

I’m also hosting a giveaway for my readers to win 2 packs of Mission Foods Tortillas – all you need to do is leave a comment and your email below telling me how you would use the tortillas to make a delicious recipe for your Fall Football party! A winner will be chosen at random.

Beef Enchilada Tortilla Casserole

Hope you enjoy my super yum recipe and enter for a chance to win tortillas to make your party more delicious and fun too!

Mission Foods Football Party Food

Beef Enchilada Tortilla Casserole

Beef Enchilada Tortilla Casserole for Game Day!

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 6-8

Serving Size: 1 wedge

This Beef Enchilada Tortilla Casserole is a super easy and tasty dish to make for Football season! Made with Mission Foods flour tortillas, all layered with a spicy enchilada beef, mixed with onions, garlic, corn, tomatoes, broth and jalapeño and lots of cheese in the layers and on top! Garnished with scallions, sour cream and cilantro if desired...and DIG IN!

Ingredients

  • 1 pound ground beef
  • 1/2 onion, chopped
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1/2 packet taco seasoning
  • 1 cup petite diced tomatoes and juice (or 1 8-ounce can tomato sauce)
  • 1 cup frozen corn
  • 1 jalapeno, chopped
  • 4 large Mission Foods flour tortillas
  • 1 6-ounce package shredded Mexican Blend cheese (Colby, Monterey Jack and Cheddar)
  • 1-2 scallions, sliced, for garnish
  • 1/2 cup sour cream, for garnish (optional)
  • 2-3 tablespoons cilantro, chopped, for garnish (optional)

Instructions

  1. Preheat oven to 400 degrees F.
  2. Heat a large nonstick skillet over medium-high heat. Add ground beef and onion to pan and cook for about 5-6 minutes until browned and crumbled.
  3. In a separate medium saucepan, melt the butter and sauce the garlic for 1 minute until lightly golden, sprinkle with flour and stir, cooking for 30 seconds.
  4. Add broth, taco seasoning, tomatoes, corn and jalapeños to the saucepan and bring to a boil.
  5. Reduce heat and simmer for about 5 minutes.
  6. Add 1 1/2 cups of the tomato-corn-jalapeno mixture to the cooked ground beef and onions in the large saute pan, mixing together and reserving the rest for the top layer of the casserole.
  7. In a 9-inch pie plate, place 1 tortilla on the bottom. Top with 1 cup of the beef mixture, and sprinkle with a layer of the shredded cheese. Repeat layers 2 more times, ending with the 4th tortilla on top.
  8. Spread the reserved tomato mixture over the tortilla and top with the rest of the shredded cheese.
  9. Bake at 400 degrees for about 10 minutes until cheese is melted and golden.
  10. Let cool slightly, then cut into wedges and serve with sliced green onions, and sour cream and cilantro (if desired).

Notes

You can also substitute ground turkey or chicken for the ground beef. For a large crowd, I suggest doubling the recipe to make two casseroles as this one will disappear fast!

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Cheesy Skillet Beef Goulash

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Cheesy Skillet Beef Goulash

 

It’s summer and OH. SO. HOT. And I honestly haven’t really been in the mood to cook  or do anything lately except lie down in the AC or chill on the beach – but a girl’s gotta eat, right?

Cheesy Skillet Beef Goulash

I’ve also been a bit blue because my Dad is in the hospital and having double bypass heart surgery on Monday morning which is a bit scary..and too much to deal with.

Kristen and Dad

So I decided I needed a dose of some comfort food this weekend to cheer me up and bring me a little closer to home with Dad. 🙂

Cheesy Skillet Beef Goulash

I had a few samples of RedPack petite diced tomatoes on hand and thought they would be perfect for a comforting baked pasta dish – something that reminded me of what Mom used to make for us for dinner.

Cheesy Skillet Beef Goulash

So I whipped up a Cheesy Skillet Beef Goulash – made with ground beef, tomatoes, onion, garlic, elbow macaroni and three cheeses – all cooked together in one skillet, then baked into a pot of bubbly, cheesy goodness.

Cheesy Skillet Beef Goulash

Super simple to make and definitely comforting at that. I think I’ll get through the weekend and Dad’s surgery just fine…after I have some of this deliciousness..and maybe a nap in the A/C. 🙂

Kristen and Dad

Cheesy Skillet Beef Goulash

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6-8

This is a classic cheesy baked pasta dish made with macaroni, ground beef, diced tomatoes, onion and garlic, topped with Parmesan and shredded cheddar cheese.

Ingredients

  • 1 package elbow macaroni
  • 2 tablespoons cooking oil
  • 1 medium onion, chopped
  • 3-4 large garlic cloves, minced
  • 1 pound lean ground beef
  • 1- 28 ounce can RedPack petite diced tomatoes
  • 1 cup tomato sauce
  • 1/2 cup grated Parmesan cheese, plus extra for garnish
  • 1 tablespoon Italian seasoning
  • 1 teaspoon red pepper flakes
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste
  • 1/2 cup shredded mild cheddar cheese
  • 1 cup shredded extra sharp cheddar cheese

Instructions

  1. Bring a large pot of water to a boil and cook the macaroni, drain and set aside.
  2. Meanwhile, In a large nonstick skillet, add oil and heat until it's shimmering. Add onion, and cook over medium heat until onion is soft, about 5-7 minutes. Add garlic and cook for about 30 seconds.
  3. Add the ground beef and brown until no longer pink, stirring and breaking it up as you cook.
  4. Add the diced tomatoes and tomato sauce to the skillet and stir. Cook the mixture for about 5 minutes or so until heated through.
  5. Stir in the cooked pasta and Parmesan cheese, Italian seasoning, red pepper flakes, salt and pepper, mixing well. Adjust seasonings to your taste buds accordingly...:)
  6. Top the pasta mixture with both shredded cheeses and bake in the oven for about 10 minutes until the cheese is melted and bubbly.
  7. Top with additional grated Parmesan cheese if desired and serve hot immediately.

Notes

Goes great with a green salad and garlic bread and a crisp white wine like Pinot Grigio or a light fruity red table wine.

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