Monthly Archives: March 2020

Hearty Beef Stew

Dinner, In the Kitchen March 29, 2020 Leave a comment

Quarantine Day 12 – we are trying to make something comforting with whatever we have in the fridge, and this is what we made.  We ate half the pot for dinner, and will freeze the other half for lunch during the week.

Makes 4 serving.

Ingredients

Vegetable oil, for searing

2 pounds beef chuck, cut into 2-inch cubes

Kosher salt and freshly ground black pepper

1 tablespoons unsalted butter

2 medium onions, cut into big dices

3-4 cloves garlic, crushed and minced

1 tablespoon tomato paste

1/4 cup all-purpose flour, or to cover

6 cups chicken or beef broth (we used store-bought chicken stock)

5 sprigs parsley

3 sprigs fresh thyme

2 bay leaves

1 pounds medium red potatoes, quartered

4 medium carrots, cut into 2-inch pieces

2 celery stalks, cut into 2-inch pieces

1 28-oz canned diced tomatoes

2 to 3 teaspoons red wine vinegar, or to taste

 

Directions

  1. Heat a large Dutch oven. Pour in enough oil to coat the bottom of the pan. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard extra oil but leave the brown bits.
  2.  Add butter and melt it over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the chicken or beef broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 1 teaspoons salt, or to taste. Cover and simmer. Cook the meat until just tender, about 1 hours.
  3. Add the potatoes, carrots, celery, and the tomatoes and bring to a simmer. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 1/2 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately

Classic Corn Chowder

Appetizer, Lunch, Side Dish March 26, 2020 Leave a comment

This is a simple yet hearty soup. We made a small batch just enough for the two of us for lunch during this funky quarantine time, and it’s really delicious and satisfying.

Here is the recipe we used that serves 2-4, depending if you’re having it as a main or side dish.

Ingredients

  • 1 tablespoons butter
  • 2 slices of bacon or ham
  • 1 yellow onion, chopped
  • 1 ribs celery, chopped
  • 1-2 teaspoons of flour
  • 2 medium size boiling potatoes, peeled and cut into 1/2-inch dice
  • 2 cups fresh corn kernels (we used canned ones because it is what we have)
  • 1 bay leaf
  • 2 cups low-sodium chicken broth or homemade stock
  • 1 teaspoons salt
  • 2 cups milk
  • 1/4 teaspoon fresh-ground black pepper
  • Dash of paprika
  • Sour cream, for serving (optional)

How to Make It

Step 1

In a large saucepan, melt the butter over moderately low heat. Add diced bacon or ham, stir till it’s cooked through. Add  onion, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Sprinkle in the flour till it’s evenly mixed with the vegetables. Stir in the potatoes, 1 cups of the corn, the bay leaf, broth, and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.

 

Step 2

In a blender or food processor, puree the remaining 1 cups corn with the milk. Stir the puree into the soup along with the black pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Remove the bay leaf. sprinkle in the paprika. Top each serving with a dollop of sour cream, if using.

Classic Cheese Fondue

Dinner, Lunch March 2, 2020 Leave a comment

Ingredients

FOR THE FONDUE:

1/3 pound firm alpine-style cheese — such as gruyere
1/3 pound fontina
1/3 pound gouda
2 tablespoons cornstarch
1 cup dry white wine — such as Sauvignon Blanc
1 clove garlic — minced
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon nutmeg

ASSORTED FONDUE DIPPERS:

Boiled baby new potatoes in their skins — quartered if large
Lightly steamed broccoli florets (wait till the water is boiling before putting in the florets to steam, steam for 5 minutes)
Lightly steamed cauliflower florets
Lightly steamed asparagus
Button mushrooms (clean and wipe day, roast in 350F for 12 minutes)
Cherry tomatoes
Sliced firm apples — such as Granny Smith
Cooked sliced hot sausage
Cubed French, sourdough, and/or pumpernickel bread

Instructions

Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!

Murray’s Beer Cheese

Appetizer, Snack March 2, 2020 Leave a comment
beer-cheese-recipe-cheese-bar6549-1500x600

Hey wait why’s there cheese in my beer?

  • Prep Time : 2 min.
  • Cook Time : 5 min.
  • Total Time : 60 min.
  • Serves 8

Ingredients

  • 1 lb Murray’s High Plains Cheddar, grated
  • 8 oz Black Hog Granola Brown Ale, room temperature
  • 4 oz cream cheese, room temperature
  • 1 clove garlic, micro-planed
  • 1/4 cup red wine
  • 1 tbsp whole grain mustard
  • 1 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1/2 tsp paprika
  • 2 pretzel rolls

Directions

  1. Put all of the ingredients in a food processor, except for the beer, and blend until finely chopped.
  2. Pour in 1/2 cup of the beer and continue to blend. Slowly add the rest of the beer a bit at a time, blending in between each pour.
  3. Cover and refrigerate for one hour.
  4. Before serving, toast the pretzel rolls in the oven until warmed through. Serve with pretzel rolls and veggies, or spread the beer cheese on sandwiches.
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