Burgundy Beef Stew-Slow Cooker

This is a tasty beef stew with vegetables, herbs, wine and a touch of brandy.  It’s easy to fix in a slow cooker and tastes so good when eaten in a warm, cozy kitchen or maybe in front of the fireplace.

• Servings: 4
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½ lb. chuck steak, fat removed, cut into 1-inch pieces
2 tsp. olive oil, divided
1-½ cups chopped onion
6 medium potatoes, peeled and cut into 1-inch cubes
16 baby carrots, cut into ¼ inch slices
2 cloves garlic, minced
2 Tblsp. quick-cooking tapioca
1 cup Burgundy wine
½ cup beef broth
¼ cup brandy
1 Tblsp. tomato paste
1 tsp. dried thyme, crushed
½ tsp. dried rosemary, crushed
½ tsp. salt
½ tsp. black pepper
1 cup mushrooms, sliced

In a medium skillet over medium high heat, heat 1 tsp. oil and brown chuck steak cubes on all sides – do not cook through.  Set aside

In a 3-½- or 4-quart slow cooker place chopped onion, potato cubes, carrot slices, garlic.  Sprinkle tapioca over the top.

Place beef on top of vegetables.  In a medium bowl, whisk together wine, broth, brandy, tomato paste, thyme, rosemary, salt and pepper.  Pour over ingredients in slow cooker.
Cover and cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours.

Near the end of cooking time, in a small skillet, cook mushrooms in the remaining 1 tsp. of oil over medium-high heat until browned.  Stir mushrooms into beef mixture.

Makes 4-6 servings

 

Mini Beef Wellingtons – A Favorite Birthday Dinner

Happy birthday, Nancy

My older daughter who lives with me will be celebrating her 61st birthday today and I’m preparing her favorite birthday dinner – Mini Beef Wellingtons with mushroom sauce, mashed potatoes, and asparagus with Hollandaise sauce.  I thought it might be a good opportunity to re-post a blog from five years ago.  We’re having this exact family dinner today, including the cake.  Everybody enjoys it.

Mini Beef Wellingtons – April 26, 2010

My oldest daughter’s favorite birthday meal is Mini Beef Wellingtons with mashed potatoes, mushroom sauce and asparagus with Hollandaise.  It’s not a difficult meal to prepare, but time-consuming.  I make the pate and mushroom sauce the day before and cook the beef early in the day of the dinner to allow time for it to cool for easier handling.  I used to buy a beef tenderloin but found it easier to simply buy the filet mignons wrapped in bacon that my store handles.

MINI BEEF WELLINGTONS

• Servings: 6-8
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• Five 6 oz. portions of filet mignon
• Sprinkling of salt and pepper
• 2 sheets of puff pastry, thawed (Pepperidge Farm)
• 2 Tblsp. milk

Preheat oven to 300 degrees F

Allowing time for the meat to cool well enough to handle, place the filet mignons in a baking pan, sprinkle with salt and pepper.

Cover and bake @ 300 degrees F for approximately one hour, depending on how  you like your meat (my family likes it well done, especially in this dish).  Allow to cool.  My filet mignon comes wrapped in a slice of bacon.  Remove the bacon.  Cut meat into 18 small portions.

Set oven to 350 degrees F

Cut the 2 sheets of puff pastry into 9 sections each.  Place one section on a floured board and roll thin (like pie crust).  Place one portion of meat in the center of the pastry.  Top with about a teaspoon of Chicken Liver Pate (recipe below), bring up edges of pastry to cover the meat and  seal.  Place on an ungreased baking sheet.  Repeat with remaining sections of pastry and beef/pate.  Brush the tops of the pastry with milk and bake @ 350 degrees F for approximately 30 minutes.

Serve hot with Beef Mushroom Sauce (recipe follows).

Makes 18 mini Beef Wellingtons

CHICKEN LIVER PATE

• 1/4 lb. chicken livers
• 1/2 cup chicken broth
• 1 slice bacon
• 1/4 cup finely chopped onion
• 1/2 of a hard-boiled egg
• 1/2 Tblsp. butter, melted
• 1/8 tsp. salt
• Grating of black pepper
• 1 tsp. dry sherry

Rinse and drain chicken livers and cook in broth over moderately low heat for about 15 minutes until no pink shows in the livers.  Drain and set aside.

Cook bacon for 5-7 minutes until crisp and golden brown.  Remove bacon and in the remaining fat cook onions for about 7 minutes until soft but not brown.

Combine the cooked chicken livers, bacon, onions, egg, butter, salt, pepper and sherry in a mixer or food  processor and blend until fairly smooth.

Refrigerate until ready to use.  Makes about one-half cup of pate.

Adapted from Redbook Cookbook.  First made to use with Beef Wellington in 1989.

BEEF MUSHROOM SAUCE

• 8 oz. button mushrooms, sliced
• 2 Tblsp. butter
• 1/4 cup all-purpose flour
• 1-1/2 cups beef broth, divided
• 1/4 cup dry red wine
• 1/2 tsp. salt (depending on saltiness of broth)
• 1/8 tsp. black pepper

In a small skillet, saute the mushrooms in butter until they are just beginning to brown.  Set aside.

In a small bowl whisk together the flour and 1/2 cup of beef broth.  Set aside.

In a medium saucepan, place remaining one cup of beef broth, wine.  When mixture is hot, whisk in the flour/broth mixture.  Bring to a boil and let cook for 2 minutes, whisking.  Stir in mushrooms, salt and pepper.

Makes about 2 cups of sauce to pour over the Wellingtons and/or potatoes.

Asparagus is good with this meal and we like this Mock Hollandaise Sauce.

For dessert, a big frosted cake from our favorite Cincinnati bakery,Servatii’s.

Teriyaki Chicken, Vegetables and Rice

This dish for supper incorporated mushrooms and broccoli which needed to be used, roasted chicken breast which I always have in the freezer, and some tasty Asian condiments.  I added the dried cranberries and walnuts for extra crunch and color.  A very tasty and satisfying meal.

• Servings: 4
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•     1 tsp olive oil
•     Large sweet onion, sliced
•     1 cup mushrooms, sliced
•     2 cups broccoli florets, steamed fork tender
•     1 cup cooked chicken breast, shredded
•     ½ tsp. sesame oil
•     Dash or two of Mongolian Fire Oil (optional)
•     1/4 cup teriyaki sauce
•     2 Tblsp. dried cranberries
•     2 Tblsp. chopped walnuts

•     4 servings of cooked rice

In a large non-stick skillet, heat the olive oil and saute the onion slices over medium heat until translucent.

Add mushroom slices and cook until mushrooms start to soften.  Sprinkle lightly with salt and pepper.

Stir in steamed broccoli, cooked chicken breast, sesame oil, fire oil and teriyaki sauce.

Cook until mixture is hot and serve over cooked rice with a sprinkle of cranberries and walnuts on top.

4 servings 

Tortellini with Cilantro and Parsley Pesto Sauce

This recipe is adapted from one in a beautiful Crabtree & Evelyn (England) cookbook.  It was originally an appetizer recipe and I added a favorite sauce to the pesto to make a very flavorful topping for pasta.

TORTELLINI WITH CILANTRO PESTO

• Servings: 4-6
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Sauce can be made in advance.  Refrigerate and warm over low heat before serving.

Cilantro pesto:

• ¼ cup dry roasted peanuts
• 1 cup packed flat-leaf parsley leaves
• ¾ cup packed fresh cilantro leaves
• ¼ cup light olive oil
• 2 Tblsp. red-wine vinegar
• Salt/pepper to taste

In food processor, pulse peanuts, then add parsley and cilantro and pulse to produce coarse paste.  With motor on, drizzle oil and vinegar through feed tube.  Add salt/pepper and process briefly to blend.  Set aside.

Sauce

• 2 Tblsp. butter
• 2 Tblsp. olive oil
• 2 cloves garlic, minced
• 1/3 cup white wine
• 2 tsp lemon juice
• Freshly ground pepper

Melt butter in oil, saute garlic briefly.  Add wine, boil gently 2-3 minutes.  Stir in lemon juice and pepper.  Stir the pesto into the sauce.  Sauce should be hot when served.

1 to 1-¼ lbs. fresh cheese tortellini

Bring large pot of salted water to a boil.  Add 1 Tblsp. olive oil and tortellini to boiling water and cook until pasta is tender – al dente, stirring occasionally.

Drain pasta (do not rinse) and place in a large bowl.  Place sauce in a small container and let each person spoon sauce over a serving of pasta.  Top with grated parmesan cheese and serve with some good bread.  I made a quick and easy batter loaf and cut into wedges for sopping up the good sauce.  Click here for the bread recipe.

Servings:  4 to 6

Swiss Chicken and Orzo Casserole

This is a creamy, delicious casserole dish that was inspired by Creamy Swiss Cheese Chicken Bake on Mel’s Kitchen Café, adapted to make the recipe easier and in a smaller amount, but with the same cheesy flavor.

CHICKEN AND SWISS ORZO CASSEROLE

• Servings: 4
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• 1 cup dry orzo pasta
• 1 cup shredded cooked chicken breast
• 4 slices Swiss cheese (approx. 4×4 inches)
• ½ cup light mayonnaise
• ½ cup light sour cream
• ¾ cup grated Parmesan cheese, divided
• ½ tsp. salt
• ¼ tsp. black pepper
• 1 tsp. garlic powder

Preheat oven to 350 degrees F
Spray a 9×9 baking pan

Cook orzo in boiling salted water according to package instructions.  Drain but do not rinse.  Lay the orzo in a layer on the bottom of the baking pan.  Top with the cooked, shredded chicken breast and then with the slices of Swiss cheese.

In a small bowl, whisk together the mayonnaise, sour cream, ½ cup of Parmesan cheese, salt, pepper and garlic powder.  Spread this mixture over the mixture in the casserole.

Top with the remaining ¼ cup of Parmesan cheese.

Bake uncovered @ 350 degrees F for 30 minutes.

4 servings 

Toasted Orzo and Spinach Casserole

I saw a recipe online which sounded interesting but I had some problems with my first version.  I made some changes on a second try that made the dish the way I thought it should be.  Toasting the dry orzo only takes 6 minutes and I believe it adds flavor to the pasta when it’s cooked.

I steamed the spinach and pressed out moisture to keep the sauce from having too much liquid.  Also changed out the cheese a bit.  The casserole really needs to rest 10 minutes before serving and is even better the next day.  This makes a very satisfying meatless casserole.

• Servings: 6
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• ½ pound orzo pasta  (1 cup)
• 10 oz. bag of fresh baby spinach leaves, rinsed and stems removed
• 3 Tblsp. all-purpose flour
• 1-1/4 cups milk
• 5 ounces shredded mozzarella cheese
• 2 ounces shredded very sharp cheddar cheese
• ¼ cup plus 2 Tblsp. crumbled feta cheese
• ½  tsp. salt
• Grating of black pepper
• 14-ounce can diced tomatoes, not drained

Preheat the oven to 350 degrees F.
Oil a 9-inch baking dish

Place orzo on a parchment lined baking sheet and bake for 6 minutes, stirring after 3 minutes.  Remove from oven and set aside.

In a large pot of lightly salted boiling water, cook the toasted orzo pasta until al dente according to package directions (approximately 10 minutes). Drain (but don’t rinse) and set aside.

Steam spinach, covered, over simmering water for about 10 minutes until wilted.  Press and drain excess water.  Set aside.

In a large saucepan, place the flour and whisk in the milk gradually.  Cook over medium heat, whisking until the mixture starts to bubble.  Continue to whisk for one minute.  Remove from heat and add the mozzarella and cheddar cheese a half-cup at a time, stirring to be sure cheese is melted.  Stir in feta cheese (may not melt completely).

Stir in salt, pepper, tomatoes and spinach and orzo.

Spoon mixture into prepared baking dish.  Add crumb topping.

Basil Crumb Topping

• 2 slices of bread, torn into pieces
• ¼ cup fresh basil leaves

In a food processor, place torn bread pieces and basil leaves.  Process until bread is in crumbs and basil is in tiny pieces.

Bake at 350 degrees F for 30 minutes.  Let dish rest for 10 minutes before cutting and serving.

Makes 6 servings

Click on pictures to enlarge.

Chicken and Asparagus Crepes

This is a delicious dish, not as complicated as it sounds.  It’s just a matter of preparing the vegetables, then the sauce, then the crepes.  Each component can be made ahead of time and refrigerated.  Also, note that the crepe batter should rest in the refrigerator for at least an hour before frying.  If prepared in advance, I would suggest warming the filling and sauce in the microwave and allowing the crepes to set on the counter until all are room temperature before baking.

• Servings: 4-8
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Filling:

• 1 tsp butter
• 1 cup sliced mushrooms
• 2 cups fresh asparagus, broken into 1-½ inch pieces
• 2 cups shredded cooked chicken breast
• 6 Tblsp sour cream
• 2 Tblsp sherry (not cooking sherry)
• Sprinkle of salt, grating of black pepper

Melt butter in medium skillet and saute mushrooms until cooked through.  Set aside.  Steam asparagus until fork-tender.

Add asparagus to mushrooms in skillet, add chicken.

Add sour cream and sherry to vegetable/chicken mixture, sprinkle salt and grate pepper over top and mix together gently.  Filling can be made ahead of time and refrigerated.

Sauce:

• 3 Tblsp. all-purpose flour
• 1/4 cup sherry (not cooking sherry)
• 1  cup chicken broth
• ½  cup milk
• 3/4 cup Swiss cheese, grated
• ¼ tsp salt
• Grating of black pepper
• Grating of nutmeg

Place flour in medium saucepan  Whisk in sherry, broth and milk.  Place pan over medium-high heat and cook, stirring constantly until mixture is thick and at full boil.  Reduce heat and simmer for two minutes, whisking constantly..  Add grated cheese, salt, pepper and nutmeg.  Stir over low hear until cheese is melted.  Remove pan from heat.  Cover with a piece of waxed paper so skin doesn’t form.  Sauce may be refrigerated or frozen.

Crepes:

• 2 eggs, beaten well
• 1 cup  milk
• 1 cup flour
• 1-1/2 Tblsp. melted butter
• pinch salt

In a large measuring cup, place beaten eggs.  Add milk to beaten eggs, whisk in milk, flour, melted (cooled) butter, and salt; mix until smooth.  Cover and refrigerate for at least an hour.

Lightly butter a 7-inch non-stick skillet and heat to moderately hot.  Using a small measuring cup pour about ¼ cup of batter into pan and quickly swirl to coat bottom.

Brown and turn.

Allow to brown on the other side.  Stack crepes on a plate with waxed paper between each crepe.

Preheat oven to 350 degrees F

To assemble crepes:

Spread filling down center of each crepe, fold over from each side…

… and place folded side on bottom of a large (approx. 10×10) inch baking dish.  Cover with sauce and heat in oven @ 350 degrees F for 15 minutes until hot.

Makes 8 crepes – 4 to 8 servings.

Won Ton Ravioli with Wine Sauce

This recipe is adapted from one in Susan Branch’s book, Vineyard Seasons.  I made a note in my recipe binder:

“Made for Sunday dinner 8/22/93.  My daughters and I agreed it was one of the best things we have had in a long while.  I only made about 15 (instead of 24 as shown in recipe) but that was plenty.  Served with homemade French garlic bread and strawberry/kiwi drinks plus blackberry/apple pie.  A sumptuous repast.”

Note that making the ravioli is easy but time-consuming.  The ravioli can be made ahead and refrigerated  until time to steam or they can be steamed ahead of time and then warmed for about 3 minutes in a steamer.  Both versions can be frozen, allowed to come to room temperature and then steamed (8 minutes for raw ravioli, 3 minutes for steamed)..

• Servings: 4
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• ½ lb. ricotta cheese (or half of a 15 oz container)
• 2 Tbsp. basil pesto
• 24 won ton wrappers
• ¼ cup butter
• ¼ cup olive oil
• 4 cloves garlic, minced
• 2/3 cup white wine
• ¼ cup fresh basil, minced
• 2 tsp. lemon juice
• Freshly ground pepper
• ¼ cup pine nuts, toasted

Mix together ricotta and pesto.

Lay out 6 won ton wrappers at a time on a piece of waxed paper and put a rounded tsp. of pesto mixture in the center of each won ton wrapper.

Dip your finger in a glass of water and moisten the edges of the wrappers.  Fold diagonally, press edges together.

Keep finished ravioli under damp cloth.  When all are done, place as many as can fit, without touching, into an oiled steamer basket.  Steam over boiling water, covered, for 8 minutes.

With a slotted spoon, remove ravioli one at a time and place on a plate.  Cover plate and keep in a warming oven (170 degrees F) until ready to serve.

While ravioli is steaming, make the sauce by melting butter in oil in a small skillet over medium low heat.  Saute garlic for 1-2 minutes, add wine and simmer gently for 2-3 minutes.  Remove from heat and stir in basil and lemon juice.  Place 6 ravioli on each of 4 serving plates and pour over sauce.  Top with a grating of black pepper and toasted pine nuts.

Servings:  4 – serve with some good bread for sopping up the sauce. 

Spicy Asian Chicken Salad

This salad was adapted from one on The Pioneer Woman Cooks – Tasty Kitchen.  I made a few changes according to my family’s preferences and what I had on hand.

The sweet chili sauce is similar to a sweet and sour sauce but is fairly hot.  The way it is distributed through the salad, just a bit of the hot flavor comes through.

• Servings: 6
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• Two boneless, skinless chicken breast halves
• ½ cup Teriyaki sauce or marinade
• 5 ounces, weight Lo Mein noodles or spaghetti
• ¼ cup Thai Sweet Chili Sauce
• 6 cups salad greens
• ½ red bell pepper, thinly sliced
• ½ yellow bell pepper, thinly sliced
• 2 Tblsp.sesame seeds, toasted*

For the dressing  (makes one cup of dressing)

• 1/3 cup Thai Sweet Chili Sauce
• ¼ cup lemon juice
• ½ teaspoon ground ginger
• 2 cloves garlic, minced
• ¼ teaspoon salt
• ½ cup canola oil

Place the chicken breasts in a glass dish or Ziploc bag and pour in the teriyaki sauce/marinade.

Cover/seal and place in refrigerator to marinate for at least 30 minutes or up to a couple of hours, turning occasionally. Grill the chicken breast over a hot grill or cook in a grill pan on the stovetop until cooked through.

Set aside to rest. When they are cool, cut the breasts crosswise into strips.

While the chicken is cooking, place the noodles/spaghetti in boiling salted water and cook until al dente. Drain and rinse with cold water. In a bowl, mix the cool spaghetti noodles with chili sauce. Set in the refrigerator to chill while assembling the salad.

In a large bowl, mix together the salad greens, red bell pepper and yellow bell pepper.

For the dressing, in a small bowl mix the sweet chili sauce, lemon juice, ginger, garlic and salt. Whisk in the canola oil until combined.  If dressing is made ahead of time, refrigerate but allow to come to room temperature and whisk before serving.

For each serving, place one heaping cup of salad greens mixture onto six serving plates.  Top each with 1/6th of the cold chili noodles and a 1/6th  of the chicken breast slices.  Sprinkle with sesame seeds.  Pass dressing for each person to drizzle over the salad. 

Notes:
*To toast sesame seeds, place seeds in a dry skillet over medium heat. Shake the pan frequently. Watch carefully, it only takes 4-5 minutes.

If you have any leftover dressing it will keep refrigerated for about a week.

Happy Thanksgiving

My doll table magically held a full Thanksgiving dinner this morning, thanks to my daughter’s skill with clay.  There are all of our favorites – a big turkey, mashed potatoes, sweet potatoes, yeast rolls, pumpkin pie and apple pie.  It would save me a lot of time if the meal could appear by magic today on my dining room table, but then I wouldn’t have the fun of getting everything together for my family once again (the 60th Thanksgiving dinner I’ve cooked).