Spicing it up with Vindaloo Beef Curry

Vindaloo Beef Curry
Vindaloo Beef Curry

Vindaloo Curry is a spicy Indian curry made with a variety of spices, vinegar, coconut milk and crushed tomatoes. Its origins come from the Goa region of India, however, the Vindaloo name is derived from a Portugese dish Carne de Vinha d’Ahlos which was typically made with pork, vinegar and chiles.

I used a Vindaloo spice blend from Penzey’s Spices to avoid mixing up 100 spices of my own – it’s a lovely blend of coriander, garlic, cumin, ginger, cinnamon, brown mustard, red pepper, jalapeno, cardamom, turmeric, Tellicherry black pepper and cloves, giving the curry a sweet and spicy flavor. I took the liberty to add a little bit more garlic powder, ginger, cayenne, cinnamon and cumin to give it a little more kick and some fresh chopped cilantro to give it a bright flavor.

It sounds super spicy, but the vinegar, coconut milk and pureed tomatoes soften the spices up into a creamy, tangy, delicious sauce – you can also make Vindaloo Lamb, Shrimp, Chicken or Pork – just substitute the meat of your choice. Great with Basmati rice (I used Brown Basmati) and/or Naan Bread for serving. If you want to make the curry ahead of time, it can be stored in the refrigerator in a sealed container for up to 3 days.

Ingredients

1 1/2 tablespoons canola oil
1 1/2 pounds lean beef steak, trimmed and cubed
1 1/2 tablespoons Vindaloo curry powder (Penzey’s)
1/2 teaspoon dried ginger
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon cinnamon
Kosher Salt
1 tsp Black Tellicherry peppercorns
2 medium Yukon Gold potatoes, peeled and cut into cubes
1/4 cup white vinegar
1 1/4 cups low-sodium beef stock
1 (14 ounce) can unsweetened coconut milk
1 (14 ounce) can pureed tomatoes
Brown Basmati rice, steamed for serving
Cilantro, chopped for garnish

Preparation

In a large pot, par boil potatoes for about 3-5 minutes until slightly softened. Heat oil in a large skillet and saute the beef over medium-high for about 5 minutes until slightly browned.

Indian Vindaloo Spices
Indian Vindaloo Spices

Mix the Vindaloo curry powder with a few tablespoons of water to make a paste. Add the curry paste to the beef along with the other spices, salt and peppercorns; stir together and cook for about 3 more minutes.

Seasoned Beef & Potatoes
Seasoned Beef & Potatoes

Add the parboiled potatoes, vinegar, beef broth, coconut milk and pureed tomatoes to the beef and potatoes; stir all ingredients together and bring to a boil.

Simmering Vindaloo Curry
Simmering Vindaloo Curry

Lower the heat to medium-low and simmer the curry until the potatoes are tender, about 10-15 minutes. Crush some of the potatoes with the back of a spoon into the curry sauce to thicken it slightly.

Vindaloo Beef
Vindaloo Beef Curry

Serve with a side of white or brown cooked basmati rice and chopped cilantro for garnish. Warm toasted naan bread is also delicious with the curry. enjoy!

Serves 4-6.

Recipes Worth Sharing: A Collection of Favorite Regional Recipes

Recipes Worth Sharing Cookbook
Recipes Worth Sharing Cookbook

I recently picked up a cookbook at a conference called Recipes Worth Sharing by Favorite Recipes Press. It’s a collection of the most prized, tried-and-true tested home cook recipes from some of the most popular regional community cookbooks and charitable organizations in America. I remember my Mom and Grandmother would occasionally cook from these spiral-bound community cookbooks and they usually made some type of yummy salad or casserole dish for a Sunday family brunch or neighborhood potluck supper. Usually these cookbooks go unappreciated or overlooked, but this one deserves to be noticed.

The reason I picked up this book was mainly because of the recipes themselves, not the beautiful photos which normally are what grab my attention when I pick up or buy a cookbook. The recipes are a collection of delicious comfort food, down-home favorites and are not particularly complicated to make but delicious all the same. A lot of these recipes remind of the Southern cooking I experienced and learned to make when I lived in Atlanta and made trips to Savannah, Charleston and New Orleans – lots of seafood, fresh veggies and salads, grilled and roasted meats, pasta dishes, homemade breads, pies and desserts, and of course the delicious creamy casseroles made out of basically EVERYTHING under the sun. The foods and recipes in this book are the ones that your Grandmother and Mother probably made too, and passed along to their friends at church, bridge club or the local junior league. Fussy and stuffy recipes they are not, but simple, delicious and comforting – they are indeed.

The recipes in the book are organized in typical categories: Appetizers and Beverages, Breads and Brunch, Soups, Salads and Sandwiches, Entrees, Fish and Seafood, Vegetables and Sides, Cakes, Pies and Cookies, Desserts, and Kid’s Recipes. I’ve gone through the book and picked out a sampling of my favorite recipes below (a few from each category) to share with you. I hope you enjoy them and maybe even try a few for your next potluck party or family picnic. If you want to check out the cookbook for yourself – you can preview and purchase the cookbook online. Enjoy!

—–

Beach Bites

8 ounces cream cheese, softened
2 tablespoons milk
1/2 teaspoon horseradish
1 tablespoon melted butter
1 tablespoon white wine
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cooked crab meat, drained
2 scallions, chopped
1 cup cooked shrimp, cut into small pieces
40 frozen phyllo cups, thawed
Grated parmesan cheese
Sliced almonds

Blend the cream cheese, milk, horseradish, butter, wine, salt and pepper in a mixing bowl. Fold in the crab meat, scallions and shrimp. Fill the phyllo cups with the seafood mixture. Place on a baking sheet. Sprinkle with the cheese and almonds. Bake at 400 degrees for 10 to 12 minutes or until heated through.

Makes 40.

Recipe from Toast of the Coast, The Junior League of Jacksonville, Florida

—–

Savannah Sin

2 cups shredded Cheddar cheese
8 ounces cream cheese, softened
1 1/2 cups sour cream
1/2 cup chopped cooked ham
1/3 cup chopped green onions
1/3 cup chopped green chilies
1/8 teaspoon Worcestershire sauce
1 (1-pound) round loaf French or Sourdough bread

Combine the cheddar cheese, cream cheese, sour cream, ham, green onions, green chilies and Worcestershire sauce in a bowl and mix well. Cut a thin slice from the top of the bread loaf; reserve. Remove the center carefully, leaving a shell. Cut the bread from the center into 1-inch cubes. Fill the bread shell with the dip; top with the reserved top. Wrap in foil. Bake at 350 degrees for 1 hour. Serve with the bread cubes, crackers or chips.

Serves 20.

Recipe from Downtown Savannah Style, The Junior League of Savannah, Georgia.

—–

Pirate’s Milk Punch

1 cup sugar
1 cup bourbon (not sour mash)
1 cup French brandy (Cognac)
1 cup vodka
2 ounces pure vanilla extract
1 teaspoon freshly grated nutmeg
Whole milk

Combine the sugar, bourbon, brandy and vodka in a gallon container with a lid. An empty gallon milk jug will work. Secure the lid and shake vigorously until the sugar is dissolved. Add the vanilla and nutmeg; shake well. Add the milk, 2 cups at a time, until the jug is full; shaking well after each addition. Chill for 8 to 24 hours before serving. Serve very cold or over ice in old-fashioned glasses. Sprinkle freshly grated nutmeg over the top before serving.

Makes 1 gallon (16 servings).

Recipe from The Life of the Party, The Junior League of Tampa, Florida.

—–

Eggs “Bama”-dict

Eggs:
6 English muffins, split into halves
Butter to taste
12 slices Canadian bacon
15 eggs
1 cup (4 ounces) shredded sharp Cheddar cheese
Salt and pepper to taste

Hollandaise sauce:
4 egg yolks
1 tablespoon lemon juice
1/2 teaspoon salt
Dash of Tabasco sauce
1/2 cup (1 stick) butter

To prepare the eggs, toast the English muffin halves and spread with butter. Brown the Canadian bacon in a skillet; drain. Whisk the eggs in a bowl until light and frothy. Add the cheese, salt and pepper and mix well. Arrange the muffin halves in the bottom of a baking dish, split side up. Top each muffin half with a slice of Canadian bacon. Pour the egg mixture evenly over the Canadian bacon. Bake at 350 degrees for 20 to 25 minutes or until eggs are set. Let stand for 5 minutes before serving. Slice into squares around the muffin halves.

To prepare the sauce, combine the egg yolks, lemon juice, salt and Tabasco sauce in a blender and process until smooth. Bring the butter to a simmer in a saucepan. Remove from the heat and immediately add to the egg yolk mixture in a find stream, processing constantly at high speed until combined.

To serve, top each serving with a spoonful of Hollandaise sauce. Note: The sauce can be kept warm in a baking dish placed in a pan of hot water.

Serves 12.

Recipe from Shall We Gather, Trinity Episcopal Church, Wetumpka, Alabama.

—–

White Spanish Gazpacho

3 cucumbers, peeled and cubed
1 small garlic clove
3 (14 ounce) cans chicken broth
3 cups sour cream
3 tablespoons white vinegar
2 teaspoons salt, or to taste
4 tomatoes, chopped
1/2 cup chopped fresh parsley
1/2 cup sliced green onions
3/4 cup sliced almonds, toasted and salted
Croutons

Puree the cucumbers and garlic in a blender. Pour into a bowl. Whisk in a small amount of chicken broth until smooth. Whisk in remaining chicken broth gradually. Whisk the cucumber mixture gradually inot the sour cream in a bowl. Stir in the vinegar and salt. Chill, covered, until cold. Ladle into 6 chilled soup bowls. Top each with equal portions of the tomatoes, parsley, green onions, almonds and croutons.

Serves 6.

Recipe from Recipes of Note, Greensboro Symphony Guild, Greensboro, NC

—–

Sweet Tart Salad

Poppy Seed Dressing:
1/2 cup sugar
1/2 cup vegetable oil
1/4 cup apple cider vinegar
1 tablespoon poppy seeds
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce

Salad:
10 ounces salad greens or 16 cups torn lettuce
4 cups chopped Granny Smith apples
2 cups garlic bagel chips, crushed
4 ounces blue cheese, crumbled
1/4 cup chopped pecans
1 tablespoon pepper

For the dressing, combine the sugar, oil, vinegar, poppy seeds, paprika and Worcestershire sauce in a jar with a tight-fitting lid and seal tightly. Shake to mix. Chill, covered, in the refrigerator until serving time. The flavor is enhanced if made in advance and chilled.

For the salad, mix the salad greens, apples, bagel chips, cheese, pecans, and pepper in a salad bowl. Add the dressing and toss to coat. Serve immediately.

Serves 8.

Recipe from Tables of Content, Junior League of Birmingham, Alabama.

—–

Toasted Brie Chicken Tea Sandwiches

2 pounds boneless skinless chicken breasts, cubed
2 cups chicken broth
1 cup mayonnaise
1 cup red grapes, sliced
3 ribs celery, finely chopped
2 teaspoons Italian herbs
2 teaspoons pepper
1 teaspoon onion powder
6 to 12 croissants
2 (8 ounce) wheels Brie cheese, rind removed and cheese sliced

Preheat oven to 375 degrees. Combine the chicken and broth in a roasting pan. Roast for 12 to 18 minutes or until cooked through. Do not allow the chicken to brown. Drain and discard the broth. Place the chicken in a large bowl and let stand until cool. Mix the mayonnaise, grapes, celery, Italian herbs, pepper and onion powder in a bowl. Stir in the chicken. Cut each croissant into halves crosswise and cut each half into halves horizontally. Toast the croissants. Place a slice of Brie on half of the croissant pieces. Top with the chicken mixture and the remaining croissant pieces.

Makes 12 to 14 sandwiches.

Recipe from Savor the Seasons, The Junior League of Tampa, Florida.

—–

Seurat Salad

1 (14 ounce) can artichoke hearts, drained and sliced
1 (14 ounce) can hearts of palm, drained and sliced
1/4 cup chopped green onions
1 tablespoons finely chopped fresh parsley
6 tablespoons salad oil
2 tablespoons fresh lemon juice
Juice of 2 garlic cloves
4 ounces bleu cheese, crumbled
Salt and pepper to taste
Romaine leaves
2 large tomatoes, cut into 12 slices
1/4 cup crumbled crisp-cooked bacon

Combine the artichokes, hearts of palm, green onions and parsley in a bowl and mix gently. Add a mixture of the salad oil, lemon juice and garlic juice and bleu cheese; toss to mix. Season with salt and pepper. Chill, covered, in the refrigerator until serving time. The salad may be prepared to this point one day in advance. Line 6 chilled salad plates with romaine. Arrange 2 tomato slices on each salad plate. Top with the artichoke mixture. Sprinkle with the bacon just before serving.

Serves 8.

Recipe from Art Fare, Toledo Museum of Art Aides, Toledo, Ohio.

—–

Father Art’s Pozole

1 tablespoon vegetable oil
1 (2-pound) pork shoulder, trimmed and cut into 1 1/2-inch cubes
1 large onion, minced
4 garlic cloves, minced
3 cups chicken broth
10 tomatillos, husked, cored and cut into quarters
1 bunch cilantro, stems removed
1 (15-ounce) can hominy, drained and rinsed
2 whole dried red chiles, stems removed
Salt and pepper to taste

Heat the oil in a large heavy skillet over high heat. Add the pork and saute until brown on all sides. Reduce the heat to medium and add the onion. Cook for 10 minutes or until the onion is tender, stirring occasionally. Add the garlic and cook for 1 minute. Combine the pork mixture with 3 cups of chicken broth in a large saucepan. Simmer for 1 1/2 hours or until the pork is very tender. Combine the remaining 2 cups chicken broth with the tomatillos and cilantro in a blender and process until pureed. Add the puree, hominy and red chiles to the pork mixture and simmer for 15 minutes. Remove and discard the chiles and season with salt and pepper. Ladle into bowls and serve with chopped onion, shredded lettuce, thinly sliced radishes, cheese, cilantro and lime wedges.

Note: Pozole can be prepared a day or two in advance and chilled, covered, until needed. Reheat over low heat to serve.

Recipe from The Bells are Ringing: A Call to Table, Mission San Juan Capistrano Women’s Guild, San Juan Capistrano, California.

—–

Oven-Fried Chicken

6 whole chicken breasts, split and skinned
3 1/2 cups ice water
1 cup nonfat plain yogurt
1 cup Italian-seasoned breadcrumbs
1 cup flour
1 tablespoon Old Bay seasoning
1/4 teaspoon garlic powder
1/2 teaspoon Creole or Cajun seasoning
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon oregano
1/8 teaspoon freshly ground black pepper
Cayenne to taste

Spray a baking sheet 3 times with a nonstick cooking spray. Rinse the chicken. Place the chicken in the ice water in a bowl. Spoon the yogurt into a medium bowl. Combine the bread crumbs, flour, Old Bay seasoning, garlic powder, Creole seasoning, thyme, basil, oregano, black pepper and cayenne in a sealable plastic bag, shaking to mix. Remove 2 pieces of chicken from the water; coat with yogurt. Place the chicken in the plastic bag with seasonings, shaking to coat. Arrange on the prepared baking sheet. Repeat the process with the remaining chicken. Spray the chicken lightly with nonstick cooking spray. Place the baking sheet on the bottom oven rack. Bake at 400 degrees for 1 hour, turning every 20 minutes to assure even browning.

Recipe from A Taste of the Good Life: From the Heart of Tennessee, St. Thomas Hospital, Nashville, Tennessee.

—–

Crabmeat Mornay

1 stick butter
1 small bunch green onions, chopped
1/2 cup finely chopped parsley
2 tablespoons flour
1 pint heavy cream
1/2 pound grated Swiss cheese
1 tablespoon sherry wine
Red pepper to taste
Salt to taste
1 pound white crabmeat

Melt butter in heavy pot and saute onions and parsley. Blend in flour, cream and cheese, until cheese is melted. Add other ingredients and gently fold in crab meat. This may be served in a chafing dish with Melba toast or in puff pastry shells.

Recipe from River Roads Recipes: The Textbook of Louisiana Cuisine, Junior League of Baton Rouge, Louisiana.

—–

Baked Heirloom Beets with Balsamic Vinegar

1 pound of beets various colors, leaves and stems trimmed (golf ball size)
10 garlic cloves, pressed
1/4 cup fresh marjoram or oregano
Salt and pepper to taste
1/4 cup balsamic vinegar
1/3 cup olive oil

Preheat the oven to 400 degrees. Arrange the beets, garlic, and marjoram on a sheet of foil large enough to enclose. Season generously with salt and pepper and bring the sides of the foil up. Pour a mixture of the vinegar and olive oil over the beet mixture and seal the foil.

Bake for 1 hour or until the beets are tender. Let stand until cool enough to handle. Peel and slice or chop the beets, reserving the juices. Serve the beets with the reserved juices over watercress or mixed salad greens or as a side to grilled meats. Serve at room temperature if desired.

Serves 4.

Recipe from California Mosaic, The Junior League of Pasadena, California.

—–

Church Street Squash

2 pounds yellow or zucchini squash (or medley of both)
1 medium onion, chopped
4 tablespoons butter, divided
3/4 cup sharp Cheddar cheese, grated
1 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
1 egg, whisked
1/2 cup Pepperidge Farm stuffing mix, plain
1 tablespoon paprika

Cook squash until tender. Mash with fork after draining. Let stand until cool. Saute onion in 2 tablespoons butter until yellow, not brown. Mix squash, onion, cheese, sour cream, salt, pepper and egg. Gently pour into greased casserole. Sprinkle stuffing mix on top and dot with 2 tablespoons butter. Sprinkle paprika on top. Cook, uncovered 30 minutes at 350 degrees or until bubbly. It does freeze well after cooking and covered.

Serves 6.

Recipe from Charleston Receipts Repeats, Junior League of Charleston, South Carolina.

—–

Fresh Peach Crisp

1 cup flour
1/2 cup sugar
1/2 cup light brown sugar, firmly packed
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup margarine or butter
4 cups fresh peaches, sliced
1 tablespoon lemon juice
2 tablespoons water

Combine flour, sugar, brown sugar, salt and cinnamon; cut in margarine or butter with 2 knives or pastry blender until mixture resembles coarse cornmeal. Combine peaches, lemon juice and water; spoon into a greased 9x9x1 3/4 inch baking dish. Sprinkle flour mixture over peaches. Bake, covered, at 350 degrees for 15 minutes. Remove cover and bake 35 to 45 minutes longer.

Serves 6.

Recipe from Savannah Style, Junior League of Savannah, Georgia.

—–

Lochness Bars

1/2 cup margarine
1 (6 ounce) package chocolate chips
1 cup peanut butter
1 (10 1/2 ounce) package mini marshmallows
4 1/2 cups crispy rice cereal
1 cup peanuts, optional

Frosting:
1 (6 ounce) package chocolate chips
1 (6 ounce) package butterscotch chips

Combine margarine, chocolate chips, and peanut butter in a saucepan. Cook over low heat until melted, stirring until smooth. Add marshmallows and stir until melted. Blend in cereal and peanuts. Spread in 13x9x2 inch baking pan. Chill until firm. Prepare frosting by melting chocolate chips and butterscotch chips together, blending until smooth. Spread on chilled bars. Cut into 2×1-inch bars.

Makes 60 bars.

Recipe from Children’s Party Book, The Junior League of Hampton Roads, Virginia

Bistro-Style Beef Stew w/ Red Wine, Smoked Paprika and Orange Zest

Beef Stew with Red Wine
Bistro-Style Beef Stew with Red Wine, Smoked Paprika and Orange Zest

On a recent excursion to Williams-Sonoma, I discovered some lovely braising bases that piqued my interest. I wanted to make a hearty beef stew and thought the Beef Stew Braising base would be a perfect starter for my masterpiece. This hearty blend of ripe tomatoes, fire-roasted red peppers and premium dark beer has a rich, complex flavor and is a great base for the beef stew with your own additions. I simply added some crispy bacon, sauteed shallots and garlic, chunks of potato, carrots and beef. I then added some additional flavor by stirring in some hearty red wine, a sprinkle of orange zest and smoked paprika, along with some herbes de provence and fresh thyme.

The orange zest gives the stew a hint of bright flavor, and goes well with the smoky paprika, red wine and shallots. I also added a sprinkling of Awake-a-Steak seasoning – a robust blend of gourmet spices and fresh roasted coffee. The result? A rich, hearty, deliciously slow-cooked pot of goodness – perfect for a chilly Winter day. Just let all the ingredients braise in the pot in the oven to release the savory layers of flavor into a thick beefy stew that is sure to warm your toes. Serve the stew in large soup bowls along with crusty French bread to mop up the sauce, complemented by a big glass of red wine (Cotes du Rhone or Cotes de Provence are a perfect match and also used in the stew). Now this is what I call comfort food – Enjoy!

Ingredients

1 – 4 lb boneless beef chuck roast, cut into 1 1/2-2 inch pieces
3 tbsp vegetable oil or olive oil
5-6 slices thick-cut hickory smoked bacon
Kosher salt and fresh ground black pepper
4 large shallots, quartered
3 cloves garlic, finely chopped
6 Yukon Gold potatoes, cut into large chunks
4 large carrots, cut into 1-2 inch chunks
1 8.5 oz jar Williams-Sonoma Beef Stew Braising Base
1 cup red wine (Cotes du Rhone)
1/2 cup water
2 tbsp tomato paste
4-6 strips of orange zest
1 tsp smoked paprika
1/2 tbsp Awake-a-Steak Seasoning (Instant Gourmet)
2 tsp herbes de Provence
1-2 tbsp dried fines herbes (or fresh chopped chervil, tarragon, parsley and chives), for garnish
5-6 springs fresh thyme, for garnish

Preparation

Place a rack in the lower position of the oven and preheat to 350 degrees. Preheat a large saute pan and get a Dutch oven prepared to cook the stew.

Seasoned Beef

Carve the roast into 1 1/2-2 inch chunks, trimming any large, visible pieces of fat. Place the beef chunks in a large baking sheet lined with paper towels and season with salt and pepper.

Carrots, Veggies and Spices

Peel and cut the potatoes and carrots into  1 1/2 to 2 inch chunks.

Shallots, Garlic and Orange Peel

Peel and quarter the shallots and chop the garlic cloves. Shave 4-6 strips of orange peel with a peeler, slice into finer strips if desired.

Bacon

Fry the bacon slices until crisp and drain on paper towels, set aside until cooled. Chop or crumble into 1/2 inch pieces.

Sauteing Shallots and Garlic

In the same saute pan, saute the shallots in 2 tbsp bacon drippings over medium-high heat until they begin to soften, about 1 minute. Add the minced garlic along with some salt and pepper, and saute for 1 minute. With a slotted spoon, removed shallots and garlic and set aside with the bacon.

Sauteing Beef

Add 1 tbsp of oil to the pan and saute the beef in a single layer in batches, being careful not to crowd or overcook, approximately 10 minutes per batch, until beef is browned on all sides. Add additional oil as necessary in between batches. When all beef is sauteed, transfer to a large Dutch oven.

Mixed Ingredients

Add the bacon, shallots and garlic, orange zest, herbs and spices to the Dutch oven with the beef.

All in Pot

Add the carrots and potatoes and stir together.

TomatoPaste-Sauce

Add the tomato paste, red wine, water and Beef Stew Braising Base to the pot and stir all ingredients together and bring to a simmer.

Cover the pot tightly with aluminum foil and place the lid on top. Transfer to the oven and bake until beef is fork-tender for about 3 hours.

Stir Stew

Stir the stew after about an hour, and then again after 2 hours, recovering the pot with the aluminum foil and lid.

Stew is Done!

Check the stew for desired consistency: if the stew is too thick, add an additional 1/4 cup of water to the last 15 minutes of cooking. If the stew seems too thin, make a slurry of flour and water and whisk into the stew for thickening. Season the finished stew with additional salt and pepper to taste.

Bistro-Style Beef Stew

Garnish with a sprinkle of fines herbes and sprigs of thyme. Enjoy with a loaf of crusty French bread and a big glass of hearty red wine (Cotes du Rhone). Fantastique!

Serves 8.

Other Beef Stew Recipes you may enjoy:

Paula Deen’s Old-Time Beef Stew

Pioneer Woman’s Beef Stew with Beer and Paprika

Epicurious Irish Beef Stew

Jacques Pepin Beef Stew in Red Wine Sauce

Martha Stewart Beef Stew

 

Wine-Braised Chicken with Shallots, Fennel, Carrots and Pancetta

Wine-Braised-Chicken

This lovely braised dish is the perfect remedy for a cold Winter evening, slow cooked and full of goodness. The recipe calls for chicken thighs which are braised in white wine, and chock full of healthy veggies such as fennel, shallots, carrots, garlic and thyme. Add some crunchy fried pancetta to the mix and you’ve got an amazing twist on the classic Coq au Vin recipe, which is normally made with the addition of mushrooms, red wine or brandy. Top off the dish with the savory pan sauce, lemon zest and some fresh parsley and fines herbes and you’ve got yourself a hearty dinner that is sure to please a crowd for a dinner party or just you and your significant other when you’re tucked away from the cold. Serve with a crisp white wine (such as Dry Reisling, which is used in this recipe) and some crusty garlic bread. YUM!

Ingredients

1/4 cup olive oil
8 bone-in, skin-on chicken thighs (about 3 lbs)
Kosher salt and freshly ground pepper
7 oz. pancetta, diced (1 heaping cup)
8 medium shallots, lobes separated and halved
4 medium carrots, cut into 3/4 inch thick slices
1 small bulb fennel, cored, trimmed and cut into 3/4 inch dice
2 large cloves garlic, finely chopped
4 springs fresh flat leaf parsley
4 springs fresh thyme
1-2 bay leaves
2 cups dry fruity wine, Alsatian or German dry Reisling
2 cups chicken broth (low-sodium)
1 cup water mixed with 1 tbsp Knorr’s Chicken Flavor Base
2 tbsp thickening flour
1/4 tsp finely grated lemon zest, for pan sauce
dash of fennel fronds, for pan sauce
dash of chopped thyme, for pan sauce
1 tbsp dried fines herbes (tarragon, chives, parsley, chervil)
1 tbsp chopped fresh flat leaf parsley

Preparation

Preheat oven to 300 degrees F and place rack in bottom third of oven, tall enough to fit a large Dutch oven.

Browned Chicken

Heat 2 tbsp of the oil in a 7-8 quart Dutch oven over medium high heat. Season the chicken with 1 tsp salt and 1/2 tsp pepper. Arrange the chicken slices skin side down in the pot in a single layer and sear, flipping once until golden brown all over, about 10-13 minutes. Transfer chicken to a plate.

Fennel-Carrots-Shallots

Meanwhile, chop the pancetta into a dice and the vegetables for browning.

Cooked-Pancetta

Cook the pancetta in the pot until well browned all over, 5 to 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off and discard the fat, reserving 1 tablespoon.

Braised-Vegetables

Heat remaining 1 tbsp oil in the pot over medium-high heat. Cook the shallots, carrots, and fennel, stirring occasionally, until lightly browned about 7 minutes. Add the garlic and cook, stirring frequently, until its aroma subsides, about 1 to 2 minutes.

herbs-and-garlic

Tie the parsley sprigs, thyme, and bay leaves together in a small cheesecloth sachet and add the herb bundle to the pot, along with the wine.

Herb-Sachet

Simmer briskly, scraping the bottom of the pot to loosen the brown bits.

Chicken-Broth

Add the chicken broth to the pot and stir for a few minutes, allowing the herb essence to infuse the broth.

Chicken-in-Broth

Return the chicken and pancetta to the pot, arranging the chicken in a single layer. Bring to a simmer and cover, transfer to the oven.

Chicken-and-Veggies

Braise the chicken until the meat is fork-tender and just starting to come away from the bone, 30-45 minutes. Transfer the chicken to a serving platter or large dish with a slotted spoon and tent with foil.

Sauce-Reduction

Add 2 tablespoons of flour to the sauce in the pot, whisking to dissolve, and bring to a boil over high heat. Reduce sauce to approximately 2 cups about 15 minutes, until thickened.

Lemon-and-Parsley

Stir in the lemon zest and season with salt and pepper. Throw in a few fennel fronds and chopped thyme leaves and stir. Pour the sauce over the chicken and serve sprinkled with the chopped parsley and fines herbes. Serve with a glass of crisp, dry white wine and some crusty garlic bread to mop up the sauce. ENJOY.

Serves 4.

Recipe adapted from Fine Cooking One-Pot Meals, Fall 2011.

 

Spezzatino D’Agnello E Finnoccio (Lamb and Fennel Stew)

Lamb and Fennel Stew

 

In the dead of Winter, there’s something comforting about cooking on those cold, dreary days. One-pot dishes are ideal when you don’t want all the fuss and they’re easy to make too. Just throw all your ingredients in a big pot on the stove, and then cook slow and low… the end result is a big pot ‘o goodness to warm up your toes. This lovely dish is a slowly cooked Italian stew made with lamb and fennel, onions, garlic and wine – it’s also perfect for the holidays to feed a big crowd..enjoy!

Spezzatino D’Agnello E Finnoccio (Lamb Stew with Fennel)

½ cup extra virgin olive oil
2 to 3 pounds lamb shoulder, cut into 2 inch pieces (can substitute beef if desired)
1 large red onion, thinly sliced
1 cup dry white wine
3 fennel bulbs, quartered
2 cloves garlic, smashed and finely chopped
3 tablespoons balsamic vinegar
Salt and freshly ground black pepper

Preheat oven to 350 degrees.

In a heavy casserole, heat ¼ cup of the oil over high heat. Add the lamb and brown on all sides, 5-7 minutes. Transfer lamb to a bowl.

Add onion to casserole, reduce heat to medium and sauté onion until softened, 7-10 minutes. Return lamb and its juices to the casserole, add the wine and deglaze until reduced. Season the meat and onion with salt and pepper, transfer casserole to the oven, cover and braise for 1 hour.

Meanwhile in a large skillet, heat the remaining oil over medium-high heat. Add fennel and sauté until browned, 10-15 minutes. Transfer fennel to a plate, add the garlic to the skillet and sauté until fragrant, about 1 minute. Add the vinegar and mix well.

After meat has braised 1 hour, add the fennel mixture to the casserole. Cover and braise until meat is tender, about 2 hours.

Serves 6. 

Recipe by Institute of Culinary Education, NYC



Big Pot ‘o Goodness: Pasta Fagioli

pasta fagioli soup

pasta fagioli soup

Cooking is one of my favorite things to do in the Winter – there’s something comforting about the delightful smells that warm up my apartment on a cold, dreary day.

Pasta Fagioli is an Italian soup made with herbs, beans, pasta, tomatoes, garlic and broth, topped off with some fresh basil, a drizzle of olive oil and grated Parmigiano-Reggiano cheese. And it’s easy to make too – just throw all the ingredients in a large soup pot and cook it slow and low for an hour or so. The end result is a big pot ‘o goodness to warm up your toes.

Big Pot ‘o Goodness: Pasta Fagioli

Yield: Serves 4-6

Ingredients

  • Extra virgin olive oil
  • 1/3 pound pancetta, diced
  • 1 onion, diced
  • Kosher salt and freshly ground black pepper
  • Pinch of crushed red pepper
  • 2 cloves garlic, minced
  • 1 28-ounce can San Marzano tomatoes, crushed
  • 2 cups chicken broth, low sodium
  • 1 spring rosemary
  • 2-3 springs fresh thyme
  • cheesecloth, for rosemary and thyme herb sachet
  • 2 15-ounce cans cannellini beans, drained and rinsed
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 pound ditalini pasta (or any short-tube pasta)
  • Basil leaves, torn for garnish
  • Freshly grated Parmigiano Reggiano, for garnish
  • Extra olive oil, for drizzling

Instructions

  1. Coat a large, wide pot with olive oil and add pancetta. Bring to a medium heat and cook the pancetta until it starts to crisp, 4-5 minutes.
  2. Toss in the onion and season with salt and red pepper; cook until the onion is soft and aromatic, 8 to 10 minutes. Add the garlic and cook for 2-3 minutes more.
  3. Add tomatoes and chicken broth, rosemary and thyme sprigs (in cheesecloth sachet), season with salt and black pepper, and bring to a boil; then reduce to simmer and cook for 15 minutes. Remove the herbs sachet and discard.
  4. Add the cannellini beans and chickpeas to the pot and cook for 20 minutes more.
  5. Bring a large pot of salted water to a boil and cook the pasta two-thirds of the way until it is still fairly hard in the center. Drain the pasta, reserving 1 cup of the cooking water.
  6. Add pasta and cooking water to the soup pot with the tomatoes and the beans and continue to cook until the pasta is done, another 3-4 minutes. Season with salt and pepper to taste.
  7. Serve with some torn basil leaves, grated Parmigiano cheese and drizzle with some extra olive oil for garnish.

Notes

Recipe adapted from Anne Burrell, Cook Like a Rock Star

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.theartfulgourmet.com/2011/12/big-pot-o-goodness-pasta-fagioli/

 

Classic Comfort Food:: Beef Stroganoff

Beef Stroganoff

Beef Stroganoff is a dish that always reminds me of home  – my mother used to make this on cold winter nights as a special treat for my Dad who is a total ‘meat and potatoes guy’ – obsessed with anything including beef, noodles and gravy. Maybe it’s a German-Polish thing? It must be, because I’m totally obsessed with meat and potatoes too. 🙂

She oftentimes prepared this dish with ground beef for a quick and easy dinner, but I’ve adapted her recipe a bit by using beef sirloin and added some wine, fresh garlic and thyme to make my own savory version. You could also add some tomato paste and dill or substitute Cognac for the red wine.

True comfort food for a chilly night, just like Mom made it.

Classic Comfort Food:: Beef Stroganoff

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Yield: 6-8

Ingredients

  • ½ lb. fresh white mushrooms, sliced (2 cups)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 tbsp butter
  • ¼ c. flour
  • 2 lbs. round steak (sliced ¼”-1/2” thick)
  • 1 tsp kosher or sea salt
  • fresh ground pepper to taste
  • 1 tbsp worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/3 c. red wine
  • 1 1/2 c beef broth
  • 1 tsp fresh thyme, chopped fine
  • 1 tbsp fresh parsley, chopped fine
  • 1 c. sour cream or creme fraiche
  • 1 package wide egg noodles

Instructions

  1. Boil a large pot of water and cook egg noodles per directions. While water is boiling, heat a heavy skillet over medium-high heat.
  2. Saute onion, mushrooms and garlic until soft in 2 tbsp butter and remove from pan.
  3. Cut steak into strips 2 ½” long and ¾” wide. Melt remaining 2 tbsp butter in pan. Toss steak strips in flour and coat. Brown meat in butter until well browned on both sides. Add salt and pepper, worcestershire, mustard, wine and broth. Simmer on low, stirring occasionally, until meat is tender (about 1 ¼ hours).
  4. Add mushrooms, onion, garlic, thyme and parsley and cook approximately 7 mins, until sauce thickens.
  5. Add sour cream or creme fraiche, stir until smooth and remove from heat.
  6. Serve over hot buttered egg noodles and garnish with more parsley. Enjoy with some crusty bread, a green salad and a glass of red wine.

Notes

To make a casserole: combine beef stroganoff mixture with cooked egg noodles with butter and spoon into a greased casserole dish. Bake 30 minutes at 350 degrees in the oven and then top casserole with crunchy fried onions and bake 10 mins more until onions are crunchy and golden brown.

https://www.theartfulgourmet.com/2011/11/classic-comfort-food-beef-stroganoff/