Beef Bourguignon

Normally, for the last several years, I’ve spent a lot of  time by myself. Not alone necessarily, if that’s how you describe sitting at a desk or standing behind a counter, but decidedly by myself. It is comforting if not unnerving at times, once I’ve spent hours or days inside my own head. I’ve cycled through hobbies, as many do, with so much time to themselves, to avoid curling in a blanket cocoon for days on end mindlessly watching NCIS reruns (I’ve seen them all anyway). It seems dull in a way, to those with better plans, but I rather enjoy the time. This is the life we’ve chosen for ourselves, at any rate.

I figure in the best ways, the aloneness has taught me  a deep and passionate love of food where none had existed before. Cooking is an artform - creating something from bits and pieces of other things, imagining something and bringing it to life, picking just the right flavors - it’s personal. Yoga for days doesn’t even come close to the catharsis of creating something “just right”.  And yet, in my new house, in my new kitchen, something is off. My motivation is waning. Things don’t taste the same - although that’s probably only in my head. Previously, I would draw on the chaos and disorder that was my kitchen - the claustrophobic mess was a source of inspiration. Now, my perfectly white, incredibly functional space is vapid in comparison.  

I have a beautiful, pristine copy of The Art of French Cooking by Julia Childs that my mom gave to me this summer (Thanks Mom!). It’s something I’ve always wanted and intend to use and learn from - but I’ve barely opened it but to peruse the heavy pages and glance over the foreign-sounding, French titles. It is currently getting a lot of use as a shelf decoration.

And yet here we are at one of the most deliciously deep and wonderful meals I’ve ever created: Beef Bourguignon. It’s not quite the traditional Julia Child’s recipe but it is immensely satisfying:

Beef Bourguignon

(i.e. fancy beef stew) 

Ingredients

2 tsp olive oil

2-3 strips bacon (optional)

2 lbs beef stew meat, cubed 1-½ inches

Salt and Pepper

1 whole white/yellow onion diced

1 lb carrots, cut into 1/2” pieces

2 ½ c. dry red wine (I used Burgundy)

1 can beef broth, low sodium (you can always add more salt) (16 oz)

2 TBS butter, softened

⅓ c. flour

¾ tsp dried thyme

1 bag frozen pearl onions

10 oz button or small portabella mushroom, halved or quartered

1. Preheat oven to 250 degrees
2. Heat 2 tsp olive oil over medium heat on the stovetop in a dutch oven *. Add 2-3 bacon strips, sliced into small bits. Brown bacon until crispy and remove to a plate. ( I did not use bacon because supposedly we are on a “diet”).

*If you don’t have a dutch oven - do not fret! You can use a pot in combination with casserole dish. Alternatively, you can do it entirely on the stovetop (not recommended by me - but what do I know?).

2. Brown stew meat in single-layer batches in the bacon grease. Salt and pepper to season. Turn to brown on all sides. Remove to the plate with the bacon. 
   
   
   
   
    (Introducing - Action shots! I was so excited I made Ethan do different poses)
3. In remaining grease, add onions and carrots. Saute 5 minutes or until onions look transluscent. Do not be concerned about the carrots, they will get plenty of time to soften in the oven.
   
   
   
   
   
   
4. Add wine, broth, and meat back into dutch oven. You should just about cover the meat with liquid. Add thyme. **At this point if you are prone to over-season, use some restraint, at least until it comes out of the oven. Place covered, in the oven for 1 hour 15 minutes - until carrots and meat are tender.
   
   
   
5. Approximately 10 minutes before removing dutch oven from the oven, saute mushrooms over medium heat until browned. Set aside. Remove Dutch oven from the oven (carefully!)
   
   
   
   
   
   
6. Remove from oven to stovetop. Add butter mixed with flour to hot stew and stir until combined. Add mushrooms and pearl onions.
   
   
   
7. Bring to a boil. Simmer 15 minutes.
   
   
   
8. Add salt and pepper to taste.
9. Serve with bread or over potatoes, rice, or pasta. Enjoy!

Chocolate Chocolate Sea Salt Shortbread Cookies

The inspiration for these came from Klara's Gourmet Cookies which we sell at the store where I work on the weekends. They're basically to die for.

Last Saturday we were OUT of her chocolate sea salt shortbread cookies. It was a tragedy. So I decided to make up some of my own! And here you go:

Ingredients
1 1/4 c. flour
1/3 c. cocoa powder
1/2 tsp baking soda
11 tablespoons butter (1 stick + 3 TBS), softened
2/3 c. light brown sugar (not packed)
1/4 c. granulated sugar
1/2 tsp fine sea salt + more for sprinkling
1 tsp vanilla
1/4 c. chocolate chipped (mini or chopped up small)

1. Sift together flour, cocoa powder and baking soda, set aside

2. Beat softened butter until creamy. Add  both sugars, sea salt and vanilla. Beat just until combined, turn mixer off (if you are using one)

3. Sift entire flour mixture into butter

4. "Pulse" mixture several times to combine all ingredients. This is a good place to add the chocolate chips. Mix for 30 seconds until all flour is incorporated. It will be crumbly

5. Turn out on clean, floured counter. Divide dough in two and each section into logs (1 1/2" - 2" in diameter. Wrap in wax paper and let rest in the refrigerator at least two hours but up to 3 days. (I made one batch after 2 hours and the second the next day, it keeps you from eating them all at once!)

6. When you're ready, preheat the oven to 325˚F. Remove dough from refrigerator and slice with a sharp knife into circles about 1/2" thick. (My rolls were lumpy and had a flat edge so they are a little misshapen but still just as delicious).

7. Spread on lined cookie sheet about 1" apart and sprinkle with sea salt.

8. Bake 12 minutes. They might not look done, but they are. Remove from sheet by sliding the liner on to the counter and let sit at least 5 minutes. Makes about 3 dozen cookies more or less.

Olive Cheddar Overnight Bread

I'm going to be honest with you - that's why I'm calling this "overnight" bread.  You'll find variations called "No-Knead" but my theory is that they are trying not to frighten you away. A 12-18 hour rise is not for the weary, the procrastinator, or those who still find Wonderbread a kitchen staple (no judgement).

But I promise you will not be dissapointed - it is entirely worth the wait. If it wasn't that good I doubt people would have continued to make it this way.

Now, I've adapted this recipe from good ol' Martha Stewart http://www.marthastewart.com. Think anything you want of her, but she really does know what she is doing... sometimes. Don't get me wrong, I've had more than one kitchen flops following her lead. But I keep going back for more of her guidance and this time it was totally worth the risk.

The real question is DO YOU LOVE OLIVES? DO YOU LOVE CHEESE? I'm a regular at the olive bar at the BigY and lately I've been trying different kinds.  And if you've been reading along, you probably already know my feelings on cheese (I love it - it ranks right up there below coffee). So I'm happy to wait the 12 - 18 hours for this delicious concoction.

Ingredients
3 c. all-purpose flour **
1 tsp salt (don't skimp!)
1 tsp yeast (that's about half a packet)
1 1/2 c. cool water (55˚F - 65˚F)
1 c. chunked extra-sharp cheddar cheese (I like Vermont, personally)
1 c. pitted olives, halved (I did not use the kind from a can, that's up to you)
                 I used:
                 About 1/2 c. pitted green olives marinated in garlic (from the olive bar)
                 About 1/2 c. various pitted black olives including Kalamatta (my favorite)

**A few notes about flour: I love experimenting with different kinds of flours. There are so many! But sometimes it's better not to risk it. In this case, I think you'll find a better texture/taste with standard all-purpose flour. I like to mix-and-match as much as the next amateur but this is neither the time nor place.

1. Get this baby out (or not, it's not really necessary, just mix in something you won't need for the next 12-18 hours). Since I live in the woods now, my mixer has been my best friend (sorry Nik!). Add flour, salt, yeast and combine thoroughly (no need to proof the yeast for this one). Add olives and cheese and gently coat with flour with a wooden spoon or your hands. Add 1 1/2 c. water, slowly. Mix gently with the wooden spoon until wet, sticky dough forms (~30 seconds) - adding more water when necessary. Cover with plastic and let sit in a room-temperature place 12 - 18 hours. (I only let mine sit 12 hours, I couldn't wait any longer).

2. When dough has doubled in size, and is puffy and sticky and beautiful, carefully remove from bowl onto floured surface.

3. With extra-floured hands shape dough into a round by stretching and tucking dough under. Remove to parchment paper with seam tucked under. Cover loosely and let rise AGAIN! (I know!) 1-2 hours, until doubled in size.

4. About 10 minutes prior to your dough being finished, get your dutch oven out of hiding (I know, I bet you thought you wouldn't see this guy again until fall). Preheat your oven to 450˚F and place the dutch oven inside (MAKE SURE that your dutch oven is rated for this temperature, it may or may not be depending on if it is enameled).

5.  When oven has preheated, CAREFULLY remove dutch oven from the oven with heavy-duty pot holders. Spray with non-stick spray. Invert dough into dutch oven so that it is seam-side up. Lid, and place in oven for 25 minutes.

6. Uncover, and continue baking 15 to 30 minutes until exterior is a golden brown. (I realize that's a big window, obviously Martha was trying to leave room for error - mine was in the oven 20 minutes).

Remember, patience is a virtue!

"Quick" Herb and Olive Oil Dinner Bread

Firstly, I'm baking for the first time in my brand new kitchen - so, Welcome! May there be many delicious things made here.

You'll see it is quite a mess. This is one of my great faults. I am not particularly bothered by messes/clutter/dishes in the sink, etc. We've only been here 11 days so it's even more chaotic than normal.

While I'm making admissions of my great faults, I'll let you in on another - I do not care what you eat. I don't care if you are on a juice diet, or a gluten-free diet, or a paleo diet, think dairy is a mortal sin, or that wheat is going to kill us, or if you eat every other meal from Wendys. I certainly do not care whether you buy organic, eat organic, or food process-up your organic fruit with your organic kale and wheatgrass and post your slime green glass-full all over Instagram. I also don't care if you eat ice cream for dinner. Shit happens.

Am I being harsh? Maybe. But here's my bottom line: I only cook what I like. And that's what you'll find here.  It just so happens that I like Kale. But I also like butter, eggs, regular-old fashioned-white sugar, chocolate cake, cream, bacon, and once in a while one of those bowls you get at KFC.

Anyway

Back to the bread - this is the perfect dinner bread because it only requires a 25-30 minute rise. So when I get home from work, it's actually feasible to bake it by dinner. Weird. It will look super-cute on your table and make it seem like you put in a lot more effort than you did.

Ingredients
1 c. warm water
1 TBS quick-rise yeast
1/2 tsp sugar
3 c. flour (I used 2 c. white and 1 c. whole wheat) but next time I might just go all white flour because I think the wheat flavor masks some of the delicious herb flavors
3/4 tsp salt (more or less)
2 TBS olive oil
2 TBS dried herbs or more if you are using fresh - I tossed in Rosemary, Thyme, Chives, and some type of parsley that is growing in the garden
Non-stick spray

 1. Proof your yeast. Place 1 TBS yeast in measuring cup with 1/2 tsp sugar. Run your hot water until just before it feels too hot (or a little before that if your fingers have little to no sensitivity to hot anymore!). Fill up to 1 c. line with water and leave for 5 minutes covered with a dishtowel in a warm-ish place. You know it's done when the top is covered with sheet of yeasty-foam.

PS. I am not a master at proofing  yeast. Also yeast doesn't last forever in the stupid packets. I had to try 3 times before I actually got a batch to work. The water can't be too hot or too cold yatta-yatta, blah-blah.

2. Add flour, salt, herbs to bowl. Combine and add in olive oil slowly. Next slowly add in proofed yeast. Mix only until combined. Dough should be moist but not overly sticky. If too dry, add warm water a TBS at a time.

PPS. This recipe was adapted from an adaption of an adaption of an adaption. I've tried to locate the source recipe but have been unsuccessful. As far as I can tell, each time the instructions get a little further away from themselves. This method seemed to work fine for me however!

 

 3. In reality, I should have let it mix for 20-30 second more. But I was following the shady instructions, so let this be a lesson to you! Let proof 25-30 minutes, covered, in a warm place. I have a nice window right in the sun - but if you don't - try the stove top with the oven preheating to 400˚F or in the microwave. Place a cup of water in the microwave and heat 2 minutes. Quickly! open the door and pop the bowl in.

4. Once doubled in size, remove from bowl and knead 3-4 times on the counter. Shape into a round, oval, or elongated loaf and place on greased baking sheet. Let rest 5 minutes. Rub with olive oil and sprinkle with salt.

5. Bake @ 400˚F for 30 - 33 minutes. It should sound hollow when you knock on it. Let rest 15-20 minutes after removing it from the oven. I am bad at this, but I am working on improving my self control in the matter.

6. Enjoy slathered in butter, as toast, grilled cheese, or whatever else you can think of!

Crab Cakes with Remoulade Sauce

Makes 5-6 Crab Cakes

Ingredients

Crab Cakes

8 oz lump Crab (or imitation crab! especially if it's on sale)

1 egg

1 1/2 tsp spicy mustard

2 1/2 TBS mayo

1 tsp worcestershire sauce

1/4 tsp

1 stalk celery, diced

1/2 tsp parsely

1/2 c. bread crumbs 

2-3 TBS oil

Remoulade - don't be frightened by all the ingredients! it's worthwhile

1/3 c. mayo

2 TBS ketchup

1 tsp pickle juice

1 shake paprika

3 drops worcestershire

3 drops hot sauce (or more!)

1/4 tsp mustard

1/4 tsp lemon (or more!)

1/2 clove finely chopped garlic

1 shake cayenne pepper

salt

Add-Ins: chives, onions, red pepper, tomato

 

 Start with you crab meet, chopped or flaked. Imagine the size of

 Add the rest of your ingredients, bread crumbs last. Add bread crumbs a little at a time until the ingredients are sticky without being too dry or too wet.

 Mix ingredients together gently but thoroughly.

Form equally sized patties and place on a dish that will fit in your refrigerator. Let rest in the refrigerator for 30 minutes to 1 hour.

Meanwhile, let's tackle the remoulade. You really need to have remoulade with crab cakes. 

 Basically, just add all the ingredients in a small cup or bowl.

 Stir!

 When the time is right, heat up your skillet over medium heat. Add oil so that it covers the bottom of the pan. Only once the pan is fully heated, add your crab cakes.

 Cook 3-5 minutes per side, until browned. Flip carefully.

Serve over greens with remoulade. Impress your friends and family!