Nespresso: Perfecting the Art of a Cup ‘o Joe

Cappuccino
Cappuccino

I’m not sure about you, but a great cup of coffee is something I can’t live without. Like a moth to a flame, I am lured into coffee shops and espresso bars by the mere scent of that pungent, luscious roasted coffee bean and am a prisoner to its euphoria it gives me from that first sip.

I have always loved coffee, and I blame it on my parents you could say. I remember our family trips to Buffalo for the holidays when Dad would stop at the Dunkin’ Donuts on Main Street in Batavia just to get his caffeine fix half way home to keep him awake on the thruway in the blizzardy weather. Or blame it on the late night excursions to Perkins or Gitsis Diner with my best friends in high school when the weekend Friday night ritual was to drink coffee all night with a brownie sundae and diner food after a night out. Then, Starbucks came along and my caffeine addiction became to rule my life (and my wallet!)

Melbourne coffee shops
Melbourne coffee shops

It wasn’t until I moved to Melbourne, Australia in 2004 for grad school that I discovered what REAL coffee is all about. Starbucks? Dunkin’ Donuts? Not. You’re lucky to even find one in Melbourne or Sydney – and if you do, there’s no lines down the street and out the door – something that’s unheard of in New York City at 8 am on a Monday morning.

Because of the heavy European population in Australia (Melbourne in particular), a rich aromatic espresso or creamy flat white are an everyday ritual for Aussies – they actually turn their noses up to regular brewed coffee and coffee chains and wouldn’t think of drinking anything but a freshly brewed cup of joe from their friendly neighborhood barista. Head down some of the cool side streets and neighborhoods in Melbourne or Sydney, and you’ll find an espresso bar on every corner (kinda like Starbucks is here in the US), with people hanging out at tables on the sidewalk like they do in Rome or Paris. At first, it took me a while to become familiar on what the difference was between a flat white and a macchiato, but after living there for 2 years, I became a coffee aficionado, and never looked back.

Nespresso Pixie and Grand Cru
Nespresso Pixie and Grand Cru

Enter my new Nespresso Pixie machine – the new love of my life. It’s a compact, lightweight espresso machine that is easy to use, and makes a perfect cup of espresso in 30 seconds flat. Just fill it with water, turn it on, and pop in one of their colorful Grand Cru coffee capsules and choose your poison – short or long. Voila – you’ve got a perfect cup o’ joe.

Aeroccino Plus
Aeroccino Plus

I love the rich intense flavor of espresso, but I prefer a little hot milk or froth in mine so I got the Aeroccino Plus frother machine for when I’m craving a tall, creamy cappuccino or latte. There’s no messy steaming pipe to deal with either, simply pour your milk in the steel container, choose the frother or milk warmer attachment, cover it with the lid and push the button. Perfectly steamed, frothy milk in about a minute. LOVELY.

Grand Cru
Grand Cru

Nespresso has a full line of espresso and lungo (tall espressos) Grand Crus in 16 different coffee flavors – from sweet and smooth Dulsao do Brasil to bold and intense Ristretto. The capsules come in bundles of 10 at around .65 a piece, and the minimum order is 50 if you order them online – with shipping you’re looking at approx $35 for 50 capsules, delivered straight to your door after you sign up as a member online to their Nespresso Club. If you don’t want to order online, visit one of their Nespresso Boutiques and enjoy a cup in the cafe while you’re there – a mecca full of all their coffee machines, coffee blends and accessories.

I may not be in Australia anymore, but my perfect cup of joe has arrived, right at my fingertips.

Chestnut Coffee
Chestnut Coffee

Chestnut Coffee

1 Grand Cru capsule of Volluto (makes 1.5 fl oz of espresso)
1 tsp of hot milk
2 tbsp of hot milk froth
3 tsp of chestnut puree
1 tsp of small pieces of candied chestnut

Prepare the milk froth using the steam nozzle of your machine or the Aeroccino and set aside. Mix the chestnut puree with the hot milk, pour into the Espresso cup and prepare your coffee directly into the mixture. Stir, then top coffee with the milk froth and sprinkle with candied chestnut.

Find out more about Nespresso machines and coffee: www.nespresso.com or www.nespresso-us.com

Chinese New Year Potluck :: Kung Pao Chicken Recipe

Chinese Potluck Event
Chinese Potluck Event

In spirit of the Chinese New Year, I attended a Chinese Potluck party with a group of NYC food bloggers hosted by Tiger Beer, Jackie of The Diva that Ate NY and Ken of Hungry Rabbit NYC. We were all asked to make our favorite Chinese dish to share with the group for the party and I decided to make my all-time favorite, Kung Pao Chicken. This is a semi-spicy Chinese dish made with soy and rice vinegar marinated chicken, chile sauce, garlic, water chestnuts, green onions, and peanuts, served over white or fried rice. You can adjust the heat by adjusting the amount of chile sauce, and if you prefer a spicier dish just add a little Sriracha and red pepper flakes to give it a kick.

Gold Dusted Cookies
Gold Dusted Cookies

Thanks to Jackie and Ken for a great time and to Tiger Beer for sponsoring a great party full of amazing Chinese food and fellow New York foodies!

Click here to see a slideshow of all the food and the festivities at the party!

Kung Pao Chicken

Kung Pao Chicken
Kung Pao Chicken

1 lb skinless, boneless chicken breasts, cut in to chunks
1 lb skinless, boneless chicken thighs, cut into chunks
4 tbsp rice wine vinegar
4 tbsp soy sauce
4 tbsp sesame oil
4 tbsp cornstarch, dissolved in equal part water
fresh ground black or white pepper to taste
2 1/2 tbsp hot chile paste
1 tsp dried red pepper flakes (omit if you like less spicy)
1/2 tbsp Sriracha sauce  (omit if you like less spicy)
2 tsp white wine vinegar
4 tsp brown sugar
6-8 green onions, sliced
2 tbsp garlic, chopped (approx 2 garlic cloves)
2 (8 oz) cans water chestnuts, diced
2/3 cup dry roasted peanuts
garnishes: green onion, peanuts, sesame seeds, red pepper chile flakes

Soy-Chile Sauce & Marinade
Soy-Chile Sauce & Marinade

Marinade and Soy-Chile Sauce: 

Marinade: Combine 2 tbsp wine, 2 tbsp soy sauce, 2 tbsp sesame oil, and 2 tbsp cornstarch/water slurry, a sprinkling of white or black pepper and mix together in a large mixing bowl. Add chicken and cover with plastic wrap and refrigerate for up to 30 minutes.

Soy-Chile Sauce: combine additional 2 tbsp wine, 2 tbsp soy sauce, 2 tbsp sesame oil, and 2 tbsp cornstarch/water slurry in a separate mixing bowl, and add chile paste, vinegar, brown sugar and mix well with a whisk to combine.

Ingredients
Ingredients

Meanwhile, preheat a wok or large saute pan over medium heat. Chop green onions, garlic, water chestnuts and peanuts and mix together with the soy chile sauce marinade. Pour the sauce and vegetables and peanuts into the wok/saute pan and cook approximately 5-7 minutes until sauce becomes aromatic and vegetables are slightly browned. Remove sauce and veggies from the pan and set aside.

Kung Pao Chx
Saute chicken and veggies in Soy-Chile sauce

Remove the chicken from the fridge and with a slotted spoon add to the large skillet and saute approximately 8-10 minutes until chicken is browned. Add the sauce and vegetables back to the pan and simmer over medium-low another 5-7 minutes until sauce is thickened. Serve hot over white or fried rice and garnish with sliced green onions, sesame seeds, red pepper flakes (optional) and peanuts.

Chinese Treats
Chinese Treats
Fortune Cookie
Fortune Cookie

Veal Saltimbocca & Roman Sauteed Peas w/ Pancetta

Veal Saltimbocca
Veal Saltimbocca

Veal Saltimbocca is one of my favorite dishes, and makes a simple, elegant meal for any dinner occasion. This traditional Roman dish uses thinly pounded veal scallopine cutlets which are sautéed in butter and oil, then topped with crispy prosciutto and sage with a buttery white wine sauce.

This Romanesque Italian dish is usually served with a side of mashed potatoes or Piselli alla Romana – savory buttered peas sautéed with onion and pancetta (recipe follows). Make it a complete meal by serving with an Arugula salad, topped with shavings of Parmigiano-Reggiano and a dressing of EVOO and lemon juice and some fresh cracked black pepper. Enjoy with a glass of dry white wine and crusty Italian bread.

Veal Saltimbocca with Buttery Wine Sauce (Saltimbocca alla Romana)

1 lb veal scaloppine, ÂĽ inch thick
Salt and freshly ground pepper
12 to 14 sage leaves
ÂĽ lb thinly sliced prosciutto, slices halved
4 tbsp unsalted butter
2 tbsp olive oil
½ cup dry white wine
Sage leaves, for garnish

Place veal cutlets between 2 pieces of plastic wrap and with a meat pounder or heavy sauce pan, pound veal to 1/4 inch thick. Cut scaloppine in half crosswise and season on both sides with the salt and pepper.

Place 1 sage leaf on top of each scaloppine and cover each with a half piece of the prosciutto.

In a large skillet, combine 2 tbsp of the butter and the oil and heat over high heat. When the mixture starts to brown, add the scaloppine, prosciutto side down first for 1 minute. Reduce the heat to medium and flip over scaloppine, sauté turning as needed, until the scallopine are evenly browned and cooked through about 3 to 4 minutes. Transfer the scallopine to a warm platter and tent with foil to keep warm.

To make the sauce, add the wine to the skillet and with a wooden spoon scrape the pan bottom to deglaze it. Increase the heat to high and allow the sauce to reduce until golden and syrupy, 2 to 3 minutes. Remove from the heat and whisk in the remaining butter. Season with the salt and pepper, and pour over the veal. Garnish with the remaining sage and serve warm.

Serves 6.

Roman Sauteed Peas
Roman Sauteed Peas

 Roman Sauteed Peas with Pancetta (Piselli alla Romana)

1/2 cup butter
1 medium onion, chopped fine
4 cups peas, fresh and shelled (or 1 package frozen peas*)
1-1/2 tsp. salt
1 tsp. freshly ground black pepper
4 tbsp. chicken stock or water
6 thick slices pancetta, chopped fine (can also use bacon or prosciutto)
1/4 tsp. sugar

Place butter and onion is a saucepan and saute over medium-low heat until the onion is soft and translucent. Add peas, salt, pepper, stock and pancetta; cook until peas are tender and pancetta and onions are cooked through. Add sugar, mix well and serve hot with Veal Saltimbocca.

*If frozen peas are used, follow cooking directions on the package after cooking the onion.

Serves 4-6.

Recipes from Techniques of Italian Cooking, Institute of Culinary Education.

 

Behind the Scenes :: Bocuse d’Or 2012 Chef Competition at CIA

Bocuse d'Or USA 2012
Bocuse d'Or USA 2012

This past Sunday I was a lucky attendee of Bocuse d’Or USA 2012 – the premier Chef competition by Chef Paul Bocuse and The Bocuse d’Or Foundation, this year held at the Culinary Institute of America in Hyde Park, NY. The competition is a 3 day event to reveal the USA contestants for the 2013 international culinary competition held in Lyons, France.

Master Chefs at Work
Master Chefs at Work

Each team is given 5 1/2 hours to create two elaborate platter presentations, one centered around seafood and one on meat, each accompanied by three original garnishes.

Team 3 meat platter
Team 3 meat platter

The platters are presented before 24 judges, each among the most esteemed chefs in their country. The dishes are judged on overall harmony of flavors in the dish, presentation of the platter and techniques employed by each Chef and their teams.

Chefs Thomas Keller and Daniel Boulud
Chefs Thomas Keller and Daniel Boulud

The competition’s officials included Thomas Keller, Executive Chef of The French Laundry, Daniel Boulud of Daniel in NYC and Jerome Bocuse, VP of The Bocuse d’Or Foundation.

Culinary Council Chefs
Culinary Council Chefs

Other notable Chefs participated in the event who are on the Culinary Council: Grant Achatz of Alinea, George Mendez of Aldea, Michael White of Ai Fiori/Marea and Chris Hastings of The Hot and Hot Fish Club and more.

Bocuse D'Or 2012 Finalists
Bocuse D'Or 2012 Finalists

This year’s winner was Richard Rosendale, executive chef of The Greenbrier in White Sulphur Springs, West Virginia, and a certified master chef – see the exclusive interview with Richard and recap of the eventby Eater NY. This year’s other 3 finalists were William Bradley – Chef Instructor of Le Cordon Bleu, Danny Cerqueda – Executive Sous Chef of The Carolina Country Club and Jeffrey Lizotte – Chef de Cuisine of on20.

KitchenAid
KitchenAid

Special thanks to event sponsor @KitchenAidUSA for inviting me to attend the event at CIA as a VIP to experience the excitement of the competition!

Mediterranean Snacks
Mediterranean Snacks

We sampled amazing gourmet food – shrimp burgers, falafel and hummus, baba ganoush, foie gras, cheese and Bridor croissants, short ribs,

Champagne Bar
Champagne Bar

French champagne by Nicolas Feuillatte and lattes and cappucinos by Nespresso. It was an amazing event filled with USA’s top culinary talent and I wish all the Chefs the best of luck in next year’s 2013 competition in France!

Kristen with Chefs
Kristen with Chefs

I also had the pleasure of meeting Chef Denny Tratham of Grove Park Inn in Asheville, NC and Chef Billy Skiper of Sodexo/Kennesaw State University in Atlanta, GA.. It was such a beautiful day we had to take the French champagne outside!

Culinary Institute of America, Hyde Park NY
Culinary Institute of America, Hyde Park NY

Check out all of the behind-the-scenes photos of the event in the slideshow below:

Check out a streaming video of the live event:

Top 10 [Things I Love] :: Jan 2012

Eataly NY Day
Eataly NY Day

On a recent trip to Eataly, I discovered some gourmet goodies that I had to add to my list of Top 10 Things I Love for this month.  For Eataly’s Eat New York Day, 16 local and small town New York food Producers sampled their products and shared their stories about their artisan products and support for local, sustainable agriculture. Here’s a few of my favorites worth mentioning that you should try for yourself – most are available at Eataly, Fresh Direct, Williams-Sonoma, Sur la Table, Dean and Deluca, Wegmans and Whole Foods, or through other food retailers around New York state and online. To find more local New York organic farmers and food producers, check out GrowNYC‘s website for a complete listing.

Here’s my Top 10 Favs for January ::

1. McClure’s Pickles – Garlic Dill Relish

McClure's Garlic Relish
McClure's Garlic Relish

McClure’s Garlic Relish is the tastiest, crunchiest fresh tasting relish ever. Made with fresh chopped garlic, dill and cucumber – it tastes more like a salad and is great on fish, vegetables, sandwiches, and in egg & tuna salads. I imagine topping these on hot dogs and hamburgers is out of this world too – a must at my next rooftop grill party! McClure’s also makes amazing crunchy pickles and a Spicy Bloody Mary mix that will knock your socks (or your hangover!) off. Check em out online here: http://www.mcclurespickles.com/

2. Maple Hill Creamery Yogurt

Maple Hill Creamery Yogurt
Maple Hill Creamery Yogurt

Maple Hill Creamery yogurt is 100% organic grass fed dairy, made produced in Little Falls, NY. I sampled the Maple flavor which is sweetened with all-natural maple syrup and it was delicious – not too sweet, with a thick and creamy consistency and flavor. They have other unique flavors besides Maple and Vanilla, such as Wild Blueberry, Orange Creme and Lemon. They use all natural flavors, real fruit and cream which makes this yogurt truly special, and good for you too.

http://www.maplehillcreamery.com

3. Sir Kensington & Sons Ketchup

Sir Kensington's Spiced Ketchup
Sir Kensington's Spiced Ketchup

For all you ketchup lovers, this is the epitome of gourmet scooping ketchup.  The proprietor, Sir Kensington, is a gourmet Brit who attended Oxford University with degrees in Industrialism, Philanthropy and Culinary Arts. They have a regular and spicy variety, perfect for dipping fries and topping for hamburgers, meatloaf and hot dogs, or making a spicy cocktail sauce for shrimp. Their ketchups are made with vine-ripened pear tomato puree, sweetened with Agave nectar, honey and raw brown sugar, spiced with exotic ingredients such as Chipotle, Cilantro and Cayenne Pepper. The flavorfulness in their Spicy Ketchup comes from ingredients such as Coriander, Lime Juice and Allspice and some Apple Cider Vinegar. Their secret ingredients remain a mystery to this day.

http://sirkensingtons.com/index.html

4. Alchemy Cookie Bites by Carla Hall

Alchemy Pecan Shortbread with Vanilla Salt
Alchemy Pecan Shortbread w/ Vanilla Salt

Warning: If any of you have a serious sweet tooth addiction, this product may not be right for you. Ha! Seriously though, one little bite of Carla Hall’s Alchemy cookie bites and you’ll be hooked forever. I tried the Pecan Shortbread with Vanilla Salt cookies and they’re out of this world. Buttery, not too sweet, toasted pecans with a vanilla essence and hint of salt to bring out the flavors. She also has a variety of other gluten-free, sweet and savory Alchemy cookie flavors such as Oatmeal with White Chocolate and Dried Cranberries, Smoky Blue Cheese Walnut and Mexican Chocolate Chip. Carla’s artisan cookie bites are truly a labor of love – baked to perfection containing only the finest ingredients – European-style butter, organic sugar, flours, couverture chocolate, artisan cheeses, fresh nuts, seasonal fruits… can’t get any better than this!

http://alchemybycarlahall.com/

5. Artisan Handcrafted Italian Salami by Creminelli

Creminelli Artisan Salami
Creminelli Artisan Salami

Creminelli Artisan Salami was created by Cristiano Creminelli, Italian food artisan meat purveyor. Hormone-free and American-made in Salt Lake City, Utah, his salami is fresh and flavorful and rivals imported Italian varieties. To make an antipasti plate, pair the salami (and some of their delicious prosciutto!) with Italian cheeses like Parmigiano-Reggiano, Taleggio and Fontina, mixed olives, capers and nuts, fresh fruits and berries and serve with some crusty bread and a big glass of hearty red wine. Mangia!

http://www.creminelli.com/

6. NY Foods Organic Butter, Cheese and Ice Creams

NYFoods Organic Butter
NYFoods Organic Butter

NyFoods has a fantastic line up of organic, grass-grazed dairy products made in Upstate New York on a family-owned farm. Their creamery unsalted butter is delicious, and they have great cheeses made with pastured cow’s milk: colby, monterey jack, smoked mozzarella, pepper jack and raw milk gouda and cheddar. The artisanal ice cream is sweet and creamy – in chocolate, vanilla, mint chip and cookies and cream – to die for!

https://www.facebook.com/NYFoods

7. A. Bauer’s All-Natural Mustard

A. Bauers Mustard
A. Bauers Mustard

I’m not usually a mustard fan, but A. Bauer’s natural stone-ground mustard is absolutely delicious. They have a Horseradish Mustard too – great on pretzels and anything you want to add a spicy kick to. Made in Ridgewood, NY, A. Bauer’s is a family business that has been producing this awesome deli-style mustard since 1888.

http://shop.abauersmustard.com/

8. Acme Smoked Fish

Acme smoked fish
Acme smoked fish

Acme smoked fish is family owned and operated out of Greenpoint, Brooklyn since the early 1900’s. All of their smoked fish is certified Kosher and they offer a delicious line up of Gravlax, Trout, Tuna, Cod and Whitefish. Perfect for making pizzas, sandwiches and topping bagels – you’ll love their buttery smoked salmon that melts in your mouth.

http://www.acmesmokedfish.com/retail/index.html

9. Lurisia La Nostra Gazzosa Sparkling Lemon Water

la nostra gazzosa
la nostra gazzosa

I found this lovely refreshing Italian drink La Nostra Gazzosa at Eataly in the beer, wine and beverage area – a cross between a sparkling lemon seltzer and a 7-up but imported from Italy and way cooler. This bubbly Gazzosa is made from Italian Amalfi lemons – delicious, tart, and sweet all at the same time. Even better, it’s only $7-8 for a four-pack of these imported beauties.

Find it at Eataly – http://www.eatalyny.com

10. Ines Rosales Savory Olive Oil, Rosemary & Thyme Tortas

Ines Rosales Tortas
Ines Rosales Tortas

I’m not sure how to describe these delicious things, but these Tortas made by Ines Rosales in Spain are a savory, flaky flatbread made with olive oil and herbs – a cross between a pita bread and a croissant and a flaky cracker. Delicious served alone or with cheese, hummus, dips and olives and salumi.

Find them at Amazon.com, and Murray’s Cheese online or at Grand Central Market

 

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.

 

Luscious Brown Sugar Buttermilk Pie

Brown Sugar Buttermilk Pie

This is a delicious, luscious custard pie that I made over Thanksgiving holiday, and it was so easy to make. Made with buttermilk, vanilla, cinnamon, nutmeg and butter; it has a creamy consistency similar to pumpkin pie but without the pumpkin. It includes a simple recipe for homemade pie crust, but you can also use a pre-made or refrigerated crust to save some time and effort (Pillsbury is great). Another option is to make the pie crust with whole wheat or rye flour. Throw in a tablespoon of maple syrup and a dash of sea salt to the filling and sprinkle the pie with some large grain sugar to bring out the flavors even more. Enjoy 🙂

For the crust:
1 1/4 cups all-purpose flour
1 tsp sugar
1/4 tsp fine grain sea salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3-5 tbsp ice cold water

For the filling:
3 tbsp all-purpose flour
3 large eggs, plus 2 large egg yolks, lightly beaten
1 cup packed dark brown sugar
1 1/2 cups buttermilk, room temperature
zest of half a lemon
1/2 tsp vanilla extract
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp maple syrup (optional)
6 tbsp (3/4 stick) unsalted butter
large grain sugar for sprinkling (optional)

Make the crust: 

In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tbsp ice water. Pulse until dough is crumbly but holds together when squeezed (you can add additional ice water if necessary, up to 2 tbsp, 1 at a time); do not overmix. Form dough into a disk, wrap tightly in plastic and refrigerate until firm, 1 hour.

Preheat oven to 375 degrees.

Roll out the dough

On a floured surface, roll out the dough to a 12 inch round.

Prick the dough in a pie plate

Place in a 9 inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans.

Bake pie crust until golden brown

Bake until edge is light golden brown about 15 minutes; remove parchment and weights.

Make the filling:

Whisk together the pie filling ingredients

In a large bowl, whisk together flour, eggs and brown sugar until smooth. Whisk in buttermilk, lemon zest, vanilla, nutmeg and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk into buttermilk mixture.

Pour pie filling into baked pie shell

Pour filling into pie shell and bake until set but still wobbly in center, 25-35 minutes. Sprinkle pie with sugar (if desired) and let cool completely on a wire rack, 2 hours before serving. Can be refrigerated and wrapped in plastic for up to 3 days.

Serves 8.

Recipe adapted from Martha Stewart Everyday Food, November 2011

Ricotta Gnocchi with Wild Mushroom Sauce

Ricotta Gnocchi and Wild Mushroom Sauce (Gnocchi di Ricotta Con Sugo de Funghi)
Ricotta Gnocchi and Wild Mushroom Sauce (Gnocchi di Ricotta Con Sugo de Funghi)

As far as I’m concerned, gnocchi are little pillows of love, goodness and deliciousness. Especially when they are homemade..that is a true labor of love. It’s not that they are difficult to make, but definitely time consuming, but with a little patience the end result is worth the wait! Gnocchi (Italian plural for gnoccho) are basically homemade dumplings that can be made from flour and potatoes, or in this recipe made with ricotta, parmesan cheese and flour. These dumplings have a thick and creamy consistency with grooves for holding a rich sauce made with cream and cheese, or a chunky meat sauce such as a bolognese or a luscious wine and wild mushroom sauce made with porcini, cremini and chanterelles in the recipe below. The gnocchi can be made ahead of time and stored in the freezer and then boiled just before serving with the sauce of your choice.

To make the Gnocchi:

2 c ricotta cheese
1 c grated parmesan
1 1/2 c all-purpose flour
Sugo de Funghi (recipe follows)
4 tsp fresh tarragon leaves
1 c grated parmesan cheese

Ricotta and parmesan cheese

In a medium bowl combine the ricotta and parmesan.

Mix flour into ricotta and parmesan

Gradually stir in the flour, adding more if necessary, until a soft dough results.

Knead and form the dough

Turn the dough out and knead until the dough is smooth, about 5 minutes. If the dough becomes sticky while kneading, add more flour.

Divide and cut the dough

To form the gnocchi, divide the dough into 8 pieces. Roll each piece into a cylinder about 3/4 inch thick and cut each into 3/4 inch lengths.

Make ridges in the gnocchi with fork tines

Dip a fork in flour, and holding the fork in one hand, roll each piece of dough over the back of the tines to form ridges.

Freeze the gnocchi for 30 minutes

Refrigerate the gnocchi for 30 minutes or freeze.

Cook gnocchi until they rise to the surface

To cook the gnocchi, bring 4 to 6 quarts of water to a boil. Add the gnocchi, stir in 2 tablespoons of salt, and cook until the gnocchi rise to the surface of the water, 2 to 3 minutes. Drain well, toss the gnocchi with the sauce. Garnish with tarragon leaves and parmesan cheese. Serve immediately.

Serves 8.

Wild Mushroom Sauce (Sugo de Funghi)

1/2 cup dried porcini mushrooms
1/4 cup dry Marsala wine
6 tbsp butter
2 medium onions, chopped
1 lb. cremini mushrooms, sliced
1/2 lb. chanterelles or other wild mushrooms, sliced
1 clove garlic, chopped
4 tbsp tomato paste
4 c chicken stock
2 bay leaves
Salt and freshly ground black pepper
Grated nutmeg
1 cup heavy cream

Soak the dried porcini mushrooms in Marsala wine

In a medium bowl, combine the dried porcini and Marsala with enough hot water to cover and allow the mushrooms to soften about 30 minutes.

Strain the porcini and reserve the liquid

Strain the porcini through dampened cheesecloth or a coffee filter, reserving the liquid. Rinse the porcini to remove any sand deposits and chop roughly.

Chop the cremini and chanterelle mushrooms

Meanwhile, chop the additional wild mushrooms and place in a large mixing bowl.

Saute mushrooms, onions and garlic

In a large skillet melt the butter over medium heat. Add the onions and saute until translucent, 7 to 8 minutes. Add the cremini, chanterelles and porcini, and saute until cooked through about 7 minutes. Add the garlic and saute until fragrant, about 1 minute.

Add tomato paste to liquid and mushrooms in pan

Add the tomato paste to the reserved soaking liquid and add this mixture to the mushrooms.

Add stock and bay leaves and seasonings

Add the stock and bay leaves, season with salt, pepper and nutmeg and simmer gently until slightly reduced, about 15 minutes.

Add the heavy cream

Add the heavy cream.

Reduce by half

Reduce by half, about 10 minutes

Until sauce is thick and creamy

Until sauce is thick and creamy..

and completely delectable!

and ready to serve over the gnocchi.

Toss the gnocchi with mushroom sauce

Serve the mushroom sauce over the gnocchi. Toss with parmesan cheese and tarragon. Serve with a green salad and a robust red wine. Enjoy!

Makes about 3 cups.

Recipe from the Institute of Culinary Education

Top 10 (Things I Love) :: 2011 / Happy New Year!

New Year 2012

2012

Well the end of 2011 is finally here. WOW. What a crazy, awesome, long year it’s been! I started my food blog last year around the holidays, and since then I have met so many amazing people in the food industry, learned amazing skills in my cooking classes, food styling and photography and food writing classes that I feel like a whole new person and am so happy I have paved new paths and opportunities in my food media career. Hoping everyone has also had an amazing year, with lots of love, laughter, cooking and eating – wishing you all a prosperous and Happy New Year 2012! 

Here are a few of my favorite posts, recipes, people and more from 2011 ::

IACP Conference, Austin TX

Food Network Wine and Food Festival, NYC

Tasting Table/KitchenAid Event in Soho, NYC

Favorite Recipes

Favorite Culinary Markets

Favorite Culinary Tools

Favorite Cooking Spices, Oils and Sauces

Favorite Cookbooks

Favorite Restaurants

Favorite Cooking Websites and Blogs

Of course there is plenty more things I loved in 2011, but this is just a list of my favorites. Wishing all of you a happy and prosperous New Year 2012. Happy eating, cooking and living! ~AG