Classic Comfort Food :: Beef Bourguignon

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!

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!

 

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

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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Devilishly Good: Sriracha Jalapeno Honey Sloppy Joes

Devilish Sriracha Jalapeno Sloppy Joes

Sloppy Joes have gotten a bad rap in history over the years, haven’t they? When I think of Sloppy Joes I usually revert to some bad memories of the hair-netted lunch ladies in frocks serving them up on plastic trays in the cafeteria along with a side of some mushy peas and corn with a dried up chocolate chip cookie, along with the scary smells that came out of the school kitchen back in those days.

Devilish Sriracha Jalapeno Sloppy Joes

I had some extra ground beef in the freezer and wanted to make something different. Not another burger. Or meatloaf. Or batch of spaghetti and meatballs. But something I haven’t had in a loooonnnggg time, and Sloppy Joes fit the bill. But how could I remake this old-fashioned simple sandwich a bit tastier and appealing without looking like a big plate of mush?

Devilish Sriracha Jalapeno Sloppy Joes

I was determined to take these elementary school BBQ sammies to the next level by kicking them up a notch in heat level. I added some sliced jalapeños and Sriracha and some hot pepper sauce to the mix to give it some nice spiciness, but kept the caramel sweet undertones by mixing some honey into the brown sugar, and used Cabernet vinegar and shallots which are also a bit sweeter than traditional onion and help balance out the spicy heat a bit more.

Devilish Sriracha Jalapeno Sloppy Joes

The result was a perfectly sweet and spicy sauce mixed with the ground beef and peppers and jalapeños in every bite. Served on a buttered toasted bun, with a side of pickles and chips. YUM. What would have been even better is some melted cheese on the buns, which I highly recommend. So don’t be afraid of that old school cafeteria food – if you make it yourself and give it a little twist, it’s actually quite spectacular. And devilishy delicious.

Devilishly Good: Sriracha Jalapeno Sloppy Joes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6

Sloppy Joes with a kick! Made with Sriracha and Jalapenos for heat, plus tangy Dijon mustard, Worcestershire, honey and brown sugar for some sweetness.

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 shallots, diced (or 1 medium onion)
  • 1/2 cup red bell pepper, diced
  • 1 tablespoon minced garlic
  • 1/4 cup diced jalapenos
  • 1 pound ground beef/sirloin
  • 1/4 cup water
  • 1 cup tomato sauce
  • 1/2 cup ketchup
  • 2 tablespoons Sriracha hot sauce (less or more to taste)
  • 1/2 tablespoon red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Cabernet vinegar
  • 1 tablespoon light brown sugar
  • 1 tablespoon local honey
  • 1 teaspoon Montreal steak seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 6 large Kaiser sandwich rolls (sesame or onion or poppy)

Instructions

  1. Heat oil and butter in a large saute pan over medium heat.
  2. Add the shallots and red pepper and cook for about 5 minutes until soft.
  3. Add the garlic and jalapenos and cook for another minute or so, stirring often.
  4. Add the ground beef and cook for about 10 minutes until no longer pink.
  5. Stir in water, tomato sauce, ketchup, Sriracha, red pepper flakes, Worcestershire, mustard, vinegar, brown sugar, honey and all the seasonings and bring to a bubbling simmer.
  6. Reduce heat to low and simmer covered, for at least 30 minutes, stirring occasionally, to let all the flavors meld together.
  7. Toast or grill the sandwich rolls (buttered, if you like). You can also melt some cheese on the buns for some extra cheesy flavor.
  8. Top the bottom of the buns with the Sloppy Joe mixture and serve hot.
  9. Serve with a side of pickles and crispy chips.

Notes

Serve on buttered toasted or grilled buns with a side of pickles and chips. Can also melt cheese on the buns before topping with Sloppy Joe mixture.

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Devilish Sriracha Jalapeno Sloppy Joes

Moussaka and Memories of Greece

Greek Moussaka

Classic Greek Moussaka is one of the most popular Greek dishes, and a staple “comfort food” and main course meal in Greece (as Lasagna is in Italy). This tasty Greek dish is a culinary delight to those who sample it for the first time, and I experienced it when I went on a trip to the Greek Islands a few years ago for my birthday.

oia greece santorini

Some friends and I were in Santorini, a beautiful island in Greece in the Aegean Sea with pastel colors and gorgeous views, eating at a restaurant in Oia called Pelekanos, nestled up in the hills overlooking the sea.

Pelekanos

The sun was setting, the relaxing music was playing softly in the background and the atmosphere was just perfect. The waiters graciously came over and attended to our every need, and made our dinner a spectacular night with their attention to detail not only in the food and wine, but our dining experience overall.

waiter

The table was elegantly set, with fine china, white tablecloths, crystal glasses and silverware with beautiful flowers as a centerpiece. The waiters filled our glasses with water and wine, lit the candles on the table and gave us recommendations of the specials and enlightened us on some of their popular Greek dishes on the menu.

Fava Bean Dip

As we joyously dined, they quickly cleared our plates when we were finished eating, filled our glasses when they were half full, and stood by the table a few feet away with a watchful, attentive eye, to let us know they were on stand by for service, but just far enough away to not be obtrusive on our dining experience.

table setting

They always had a smile on their faces and let us stay at the table long enough to enjoy our dinner, engage in great conversation, take photos of our food and engage in the gorgeous bright red sunset that was going down over the ocean as we sat and viewed it in awe. I felt like I was sitting in a little piece of heaven up there and never wanted to leave.

Sunset

One of the most delicious dishes I ever tasted was the Moussaka, which I ordered that night. It was a perfect mixture of spicy meat at the bottom, layered with potatoes and tender eggplant, and tons of béchamel and gooey cheese on top. The vegetables were steaming as I dug into this gorgeous meat and vegetable pie – my mouth watered at the sight and smell of it. I became so obsessed with this luscious Greek dish that I decided I needed to make it for my big Greek birthday party when I got home from vacation.

moussaka

Moussaka can be made in many variations, but the classic recipe uses layers of eggplant, potatoes, a spicy meat and tomato sauce with a touch of cinnamon and a rich and delicious béchamel sauce and bubbly kefalotyri cheese on top. Other variations are Moussaka with zucchini or artichokes instead of eggplant, ground lamb instead of ground beef, or vegetarian-style with zucchini, eggplant and potatoes without the meat. Either way you make it, with its warm and rich flavors and gooey cheese you’ll be hooked.

I made this recipe with zucchini and potatoes, and combined ground lamb with ground beef together. The combination of all the spices from the meat and seasonings soak into the vegetables and once you layer some creamy béchamel and gooey cheese on top, you’ve got yourself a delicious heartwarming dish. Be careful to pat dry the vegetables though before layering in the baking dish, as you don’t want the liquids to make the Moussaka too watery as they are cooked down in the oven.

You’ll need a lot of time and kitchen space to make this dish, and if you’re cooking for a crowd, you’ll be safe to double the recipe and make two large rectangular baking dishes of it, as it won’t last long. The flavors in this dish really improve if you 
make it a day ahead. It’s also a very filling dish, so you may want to serve it as the main course, and accompany it with a Greek Salad, some Stuffed Grape Leaves and Tzaziki for a light side dish along with some Garlic Lemon Hummus and grilled pita. Serve with a red Greek wine and a shot of Ouzo as an aperitif.

Oia Santorini
Oia Santorini

Moussaka and Memories of Greece

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 6-8

Ingredients

  • Zucchini/Eggplant Potato Mixture:
  • 1/2 cup Greek olive oil
  • 3 large zucchini (or eggplants), sliced
  • 3 large potatoes, sliced
  • Meat Sauce:
  • 3 onions, chopped fine
  • 4 cloves or garlic, minced
  • 1 pound ground lamb or beef
  • 3 tablespoons tomato paste
  • 1/4 teaspoons ground cinnamon
  • 1/8 teaspoon cayenne
  • 1/2 cup red Greek wine
  • 1 (28 ounce) can of tomato puree
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons fresh oregano (or 1 tablespoon dried)
  • Kosher salt
  • Fresh ground black pepper
  • Bechamel Sauce:
  • 1/4 pound butter
  • 6 tablespoons all purpose flour
  • 1 quart of whole milk
  • 4 eggs; beaten until frothy
  • 1/4 teaspoon grated nutmeg
  • Zest from 1 lemon
  • 2 cups ricotta cheese
  • 1 cup fine bread crumbs
  • 1 cup grated Parmesan cheese

Instructions

  1. Zucchini/Eggplant Potato Mixture:
  2. Cut the zucchini/eggplant and potatoes into slices about 1/2 inch thick. If using eggplant instead of zucchini, peel the eggplant first. Brown the vegetables quickly in 1/4 cup of the oil in a 12-inch skillet over medium-high heat for about 5 minutes until lightly golden brown, transfer to paper towels to drain and set aside.
  3. Meat Sauce:
  4. Heat the remaining ¼ cup of oil in the same skillet and cook the onions until they are?golden brown. Add the garlic and cook for another minute. Add the ground meat, tomato paste, cinnamon, cayenne, and cook for another 8-10 minutes. Pour off excess fat through a strainer and return meat mixture to the pan. Then add the wine, cooking until almost completely evaporated, about 5 minutes.
  5. Add the tomato puree to the meat mixture and bring to a boil, then reduce the heat to medium low and simmer over low heat;?stirring frequently, until all the liquid has been absorbed, about 30 minutes. Stir in the parsley and oregano and season with salt and pepper. Remove the?mixture from heat.
  6. Make the Bechamel Sauce:
  7. Preheat the oven to 375 degrees F and heat a medium saucepan over medium heat.
  8. Make the white sauce by melting the butter?and blending in the flour, stirring with a wire whisk until smooth. Meanwhile, bring the milk to a boil and add it gradually to the butter-flour mixture,? stirring constantly. When the mixture is thickened and smooth, remove ?it from the heat. Cook slightly and stir in the beaten eggs, nutmeg, lemon zest and ricotta.
  9. Assemble the casserole:
  10. Grease an 11x16-inch baking dish or casserole dish and sprinkle the bottom lightly with?breadcrumbs.
  11. Arrange alternate layers of the zucchini/eggplant and potatoes and meat sauce?in the pan, sprinkling each layer with Parmesan cheese and bread crumbs.
  12. Pour the bechamel sauce over the top and sprinkle some additional Parmesan cheese on top. Bake 1 hour, or until top is golden.
  13. Remove from the oven and cool 20 to 30 minutes before serving.
  14. Top with additional chopped fresh parsley. Cut into squares and serve.
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Seriously Delicious Taco Pizza

Taco Pizza

I’ve been on a spicy food kick lately. Maybe it’s the pseudo-Spring weather. Or maybe I’m just addicted. I decided to make a fun twist on pizza and make a seriously delicious Taco Pizza. Yes, TACOS. And PIZZA. All baked into a bubbling pile of goodness. This Taco Pizza is the easiest thing to make, and the best tasting thing on the planet. Like a fiesta in your mouth.

Taco Pizza 2

I had a bunch of Pillsbury Crescent Dough in the fridge, as well as a ton of fresh ingredients I wanted to use up. Yes, I could have made Nachos. Or Burritos. Or Enchiladas. Or even a Taco Salad. But why not make a Taco Pizza? It was Friday after all. And Fridays are made for FUN FOOD, arent’ they?

Taco Pizza_OH 2

The crust is super buttery and flaky and a delicious canvas for this Taco Monster creation.

Toppings 1

The pizza is topped with all the goodies you would make tacos with – salsa, ground beef, taco seasoning, black beans and onions,

Toppings 2

with a layer of fresh veggies like black olives, tomatoes, jalapenos; and of course plenty of shredded cheddar cheese.

Taco Pizza 3

Just layer all the goods on the dough, pop it in a 375 degree oven and bake for about 13-16 minutes until the crust is golden and the cheese is melty-ooey-gooey.

Taco Pizza 5

Then, top it with some chopped cilantro, a few dabs of sour cream and some wavy corn chips for extra crunch.

Serious YUM. And perfect for a Friday afternoon. With a margarita or two, of course. 🙂

Seriously Delicious Taco Pizza

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 1-2 slices/squares

A seriously delicious Taco Pizza made with ground beef, tomatoes, jalapenos, olives, black beans and cheese, topped with sour cream, cilantro and crunchy corn chips baked on a crescent dough crust.

Ingredients

  • 2 cans (8 ounce) Pillsbury crescent dough
  • 1 pound ground beef
  • 1 small onion, chopped (or 1 tablespoon minced dried onion)
  • 1 package taco seasoning
  • 1/4 cup water
  • 1/2 cup black beans, rinsed
  • 1 cup chunky salsa
  • 10-12 cherry or plum tomatoes, halved
  • 1 jalapeno, sliced
  • 1/2 cup black olives, sliced
  • 2 cups shredded Cheddar cheese
  • 1 cup wavy corn chips, for garnish
  • 1/2 cup cilantro, chopped, for garnish
  • 1/2 cup sour cream, for garnish

Instructions

  1. Preheat oven to 375 degrees.
  2. Separate dough into 2 long rectangles and place on ungreased cookie sheet. Press perforations to seal into one large rectangle of dough. Repeat for second pizza.
  3. In a large skillet, saute ground beef, onions and black beans until cooked through and meat is no longer pink. Drain grease, and add taco seasoning and 1/4 cup of water, mix together well and keep warm, covered.
  4. Prep the veggies and pizza topping ingredients.
  5. Layer the dough with the salsa, 1/2 cup for each pizza.
  6. Top dough with the taco beef and bean mixture, olives, tomatoes, jalapenos and shredded cheese on both sheets.
  7. Bake for 13-16 minutes until cheese is bubbly and crust is golden brown.
  8. Garnish pizzas with corn chips, sour cream and fresh cilantro.
  9. Cut each pizza into 6 squares and serve hot.

Notes

You can also substitute shredded chicken, ground chicken or turkey or pulled pork for the ground beef. A regular pizza dough crust can also be used in place of the crescent dough.

https://www.theartfulgourmet.com/2015/03/seriously-delicious-taco-pizza/

All recipes, photographs, copy and content on this post and website are copyrighted © 2010-2015 by Kristen Hess/The Artful Gourmet. Please do not use, share or distribute this content in any way without expressed permission from me first.

Roadtrip! Food, Cocktails & Rodeo fun in Houston Texas

houston-thegirls

One of my favorite things to do in the world is traveling – especially with my group of awesome girlfriends. We usually do a few group trips a year as we all live in different parts of the country: Nashville, NYC, Florida, Pennsylvania, Texas, Georgia, LA..etc.

Rodeo Houston

We decided to do a road trip to Houston, Texas this time around for a fun weekend of awesome food, cocktails and a trip to the annual Houston Rodeo! What a blast we had! I have to admit I’ve never been to a rodeo before but it was truly impressive watching those cowboys riding bulls and cowgirls racing around the rodeo field.

Rodeo Houston

We even got to see the country star Billy Currington perform live, fireworks and all!

IMG_0990

Another fun experience was the Pedal Party around the Montrose area of Houston – there was 15 of us on this big mobile beer wagon with music, a tour guide, bartenders, lots of beer, and we pedaled our way around this fun neighborhood bar hopping and drinking, eating…and drinking some more…

Pedal Party Bar Hopping Houston TX

..so much fun!!!

Liberty Kitchen & Oysterette

Of course one of my missions on any trip is finding amazing food in each town we visit – and we had plenty of it! We had a truly delicious brunch at Liberty Kitchen & Oysterette – a great place with an outdoor patio and great food!

Executive Chef Travis Renig and Me

I got to meet Executive Chef Travis Lenig which was a delight. We ordered a feast fit for a king and his crew! Lobster Mac & Cheese, Buffalo Mac & Cheese, fresh Gulf oysters, pitchers and pitchers of Mimosas, Bourbon Maple Bacon, Eggs Benedict, Southern Biscuits, Tuna Tartare, Homemade Bacon Jam, Crispy Fish & Chips and were treated to Coconut Cream Pie and Bourbon Bread Pudding for dessert, compliments of the house! Click here to check out their awesome menu.

Gosh we are a spoiled crew. And we laughed our heads off with great conversation and autographed the menu (as we always do on our girls trips) for a fun keepsake. Such an awesome restaurant sitting outside on the patio in the sunshine and excellent hospitality and service..highly recommend a visit there if you’re ever in Houston!

Irish Stout Beef Stew

We also decided to cook for St. Patty’s Day at my friend Pam’s house – I made a delicious Irish Stout Beef Stew, (click here for the recipe!)

Dinner on the patio

a lovely fresh salad with greens from her garden, along with some Sourdough bread and red wine (and Guinness Stout!) to accompany…

Butterfinger Pie

with Butterfinger Pie for dessert! O.M.G. How delicious that was with a warm chocolate fudge sauce on top! YOWZA.

Such a great group of girlfriends and it was awesome making new friends too in the friendly state of Texas! Next on the map? The Hamptons in July and Austin in October! Stay tuned!

Check out more fun photos below from the trip! 

Irish Stout Beef Stew

Irish Stout Beef Stew Recipe

1 cup seasoned pan-searing flour
4 tablespoons canola oil, divided
2 pounds boneless chuck beef or sirloin steak, cut into 1-inch cubes
2 large onions, sliced
2 tablespoons minced garlic (3 cloves)
2 bottles Irish stout beer (like Guinness)
1 14-ounce can low-sodium beef broth
1 tablespoon tomato paste, mixed with 1/4 cup of water
2 cups baby carrots or large carrot chunks
6 Yukon Gold potatoes, quartered into chunks
4-5 turnips, cut into large chunks
¼ cup corn starch or roux thickener and water slurry (optional)
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Sourdough or Irish Brown Bread and butter, for serving

Preheat the oven to 350 degrees F and heat 2 tablespoons of canola oil over medium-high heat in a large cast iron enamel braising pan or Dutch oven.

Cut the beef into 1-inch cubes, dredge with seasoned pan-searing flour and brown in 2 tablespoons of canola oil over medium high heat for about 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon and set aside.

Add sliced onions to the pan along with another 2 tablespoons of canola oil and saute for about 5 minutes until tender. Add the 2 tablespoons of minced garlic and saute another minute.

Add Guinness beer and cook with onions for a few minutes, stirring and scraping pan to loosen the brown bits. Add the beef broth and cook for another few minutes.

Return the seared beef to the pot, add the tomato paste mixture, baby carrots, potatoes, salt and pepper to taste, and bring to a boil.

Cover and place the pot into the oven and let the goods simmer for about an hour. Remove from oven, stir and reduce heat to 300 degrees. At this point, if the stew is not thick enough for your liking, add a slurry of starch or roux thickener mixed with some water (about 1/4 cup) into the stew and stir well throughout. You can also smash a few of the potatoes to thicken it up a little bit.

Add the turnips and place the stew pot back in the oven to braise for another 30 minutes to an hour.

Let the stew cool on top of the stove uncovered for about 15-20 minutes to let it thicken. Serve with Sourdough or Irish Brown Bread and butter with a fresh green salad and a glass of Guinness Stout or red wine.

Serves 6-8.

Food Trends of 2014 + Flavor Forecast for 2015

2014 Food Trends

As the year 2014 is coming to an end, it’s always interesting to see what was hot and what was not in the culinary world and what new food and flavor trends we will see in the New Year 2015. Popular trends seem to come and go each year affecting everything we see: restaurants, blogs, online stores, magazines, TV shows, and even fast food and packaged goods and advertising.

2014 had plenty of interesting ones that went big this year:

Culinary mashups: Cronuts (croissant donuts), Wonuts (waffle donuts), Quesarito (a quesadilla rolled into a burrito), bananas fosters pancakes, bagel burgers, ramen burgers, pretzel subs, Chicken waffle sandwiches, you name it – crazy Frankenfood dishes hit the scene this year.

Spicy burgers: burgers went nuclear this year with everything and anything spicy – Sriracha mayo, poblano peppers, jalapeño peppers, spicy onion rings, melted pepper jack cheese, harissa, ancho chipotle sauce, Mexican burgers with spicy ranch sauce…the list goes on.

Bahn Mi – a traditional Vietnamese sandwich made with roasted pork, marinated vegetables, and herbs on a baguette

Savory Jams – fig jam, pepper jellies, lingonberry jams topped creative sandwiches everywhere this year.

Paleo Diet – this meat-heavy, vegetable-laden, dairy and gluten free diet went crazy. Huge protein portions, cookbooks, blogs and new restaurants opened with a core focus on MEAT.

2015 Food Trends

And here is the flavor forecast for 2015:

Middle Eastern mezze: hummus, pepper spreads, herb-marinated olives

Creative cookies: decadent makeovers on classic cookies

Umami veggies: savory flavors will infuse new recipes such as tomatoes, mushrooms, soy sauce, nori, sweet potatoes

Smoked spices: deeper richer flavors for foods through smoked spices

Sour notes: coarse salt with sour notes from sour cherry, pickled ginger, mango and lemon zest add zing and bling. Burgers topped with kimchi. Shrubs (preserved fruits with vinegar and sugar) will show up in cocktails.

Liquid revolution: juice blends from fruits and vegetables to make healthy flavorful sauces

Global blends: Japanese 7 spice (aka shichimi togarashi) combines chilies, sesame, orange zest and nori. Shawarma Middle Eastern blends made with cinnamon, cumin and black pepper are also going big.

Tacos: regional and modern taco joints and pop ups are going to be everywhere

Scrambled eggs: forget poached and deviled – scrambled eggs for dinner with savory sauces and ingredients are hot.

Spicy flavors: Sriracha will still be in style, as well as international spices like Thai bird chiles that give a serious kick.

Flavor without fat: Chefs are now infusing meats and vegetables with flavor by grilling, rotisseries and smoke.

Meat spreads: Nduja is an Italian meat spread made with ground pork and spices, great for spreading on toast or filling ravioli.

Artisanal candies: Bourbon and sea salt caramels, ice cream gummies and other creative confectionaries will be everywhere.

Soft serve ice cream: seasonal flavors and innovative sundae creations are another hot item in the dessert scene.

Spanish cuisine: Tapas and small plates from the Spanish region will be hot in the fast-casual restaurant world.

Savory pancakes: think potato pancakes on steroids – infused with different vegetable flavors and creative toppings and sauces.

Patty melts: this classic diner dish heats up the food scene with innovative twists on this half burger / half grilled cheese sammie.

Mini cocktails: smaller versions of cocktails served in half portions are popping up to give customers the opportunity to taste more varieties

Artisanal hard cider: move over craft beer, the new trend is using artisanal hard cider to create libations with unusual ingredients such as bourbon, house-made Dijon syrup and thyme.

Gin: new places opening up that solely serve the classic Gin and Tonic in different ways

High-end daiquiris and frozen drinks: new twists on the daiquiri and slushie drink infused with fun flavors and alcohol combinations

Meals to go: restaurants and food brands understand the consumers shrinking leisure time by creating high end meals to go making it easier to eat gourmet food without spending hours eating out or cooking at home.

Family-style dining: more restaurants will be serving meals family style with larger portions to share around the table.

Sources: McCormick and National Restaurant News

 

Top Ten {Things I Love} :: Holiday 2014

Things I Love-holiday 2014

These are a few of my favorite things…food, wine, cooking tools, home and barware, recipes, cookbooks, etc…just simply places and things I love that I think are notable and worth a big shout out for their awesomeness! And they make great gifts for the holidays as well..Happy Holidays everyone! 

Kitchen in France Cookbook

1. A Kitchen in France: A year of cooking in my farmhouse – cookbook by Mimi Thorisson

This is a gorgeous full color cookbook by Mimi Thorisson of Manger, one of my favorite food bloggers. It’s full of beautiful photos by her husband and lovely recipes from her farmhouse in France. Enough to make you want to quit your job and move there and bake tarts all day long.

Grab a copy on Amazon.com here.

west elm pillows

2. West Elm Velvet, Metallic and Mongolian Lamb Pillows

These beautiful pillows by West Elm are a great gift idea for that person who has everything – a little indulgent, but so pretty and festive for the cold Winter months.

Pick up a few of these beauties online here.

english toffee

3. English Toffee

English Toffee is one of those things I absolutely crave during the holidays! It’s rich, buttery, crunchy and chocolatey and makes the perfect gift, whether you make your own or get some pre-made it’s absolutely delicious and addicting. In fact, I’m planning to make some myself this year for stocking stuffers!

Here’s a great recipe for it on Food.com, or pick up a batch at Williams-Sonoma which comes in a festive holiday tin.

photo: Delicious as it Looks

holiday cocktail party set - Mouth.com

4. Holiday Cocktail Party Collection – Mouth.com

Everyone loves a cocktail party but sometimes it’s more work than  you expect it to be. Mouth.com, a specialty indie food store has a Holiday Cocktail Party set that has all the essentials packaged up by local food producers to get your holiday party in gear. It comes with a variety of cheeses, Ginger Caramels, Old Bay peanuts, Vanilla Pickled Cherries, Sesame Lavish Crackers, Dark Chocolates and more. YUM.

Pick one up online here, and check out their other fun collections while you’re at it!

beaded table linens Neiman Marcus

5. Capiz Shell Beaded Table Linens – Neiman Marcus

Absolutely love these gorgeous Capiz shell beaded table linens by Kim Seybert at Neiman Marcus. It comes in a table runner and placemats with matching napkin rings. Festive enough to feast at Christmas like Queen Victoria. LOVE.

Get them online here.

Il Buco Vita

6. Il Buco Vita 

Il Buco Vita is a hidden gem, above the Il Buco Italian restaurant in NoHo NYC. It’s a showroom full of gorgeous handmade Italian and Mediterranean ceramics, linens, glassware, home furnishings and antiques that will make you swoon.

Visit their store online here and their showroom at 51 Bond Street, NYC

Swedish Meatballs

7. Swedish Meatballs

Swedish Meatballs are one of those appetizer dishes perfect for a holiday cocktail party. My Mom makes them every year for New Years Eve and I just can’t get enough of them. Try this recipe by BBCGoodFood, Bon Appetit or Food & Wine. For a cool twist, try this recipe for Nut-and-Seed Crusted Sausage Meatballs with Mustard Sauce. Totally indulgent and pure YUM.

Caramel Chocolate Tart

8. Dorie Greenspan’s Golden Caramel and Chocolate Tart

I love making tarts during the holidays, especially luscious ones made with caramel and chocolate. Dorie’s has a simple recipe for making a perfect tart dough, and the filling is perfect too, with melted bittersweet chocolate lining the crust with a silky, creamy homemade golden caramel on top. Divine.

Get the recipe here

foodie dice

9. Foodie Dice and Mixology Dice

As foodies, I know we all love to cook. But sometimes we get stuck in a rut and need a boost for some new creative ideas for our cooking. Same goes for cocktails – we drink the same old thing and how fun would it be to toss a few dice and get some fresh ideas for your mixology? Check out the Foodie Dice and Mixology Dice – with just a simple toss, you’ll get suggestions for making your own fab creations with fresh ingredients and combinations of your own.

Get ’em online here.

vintage champagne flutes

10. Vintage Etched Champagne Flutes – Williams Sonoma

What kind of holiday celebration would it be without some bubbly? Get these gorgeous vintage etched champagne flutes from Williams-Sonoma for the party, and while you’re at it, don’t forget to pick up some bubbly to fill them with! If you’re in the mood to splurge, try a vintage 2004 Dom Perignon ($160), or try a Cremant de Bourgogne, a little less expensive than Champagne made in a Brut Rose, but just as tasty and bubbly ($24). Or try some sparkling wine (Blanc de Blancs) as an option- Gloria Ferrer has a great one from Sonoma CA.