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Grilled, roasts, soups, stews, sandwiches

Asian Chicken Soup Bowl

Posted By Stephanie Meyer on Feb 11, 2010 at 6:45AM

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Stephanie Meyer<op></op>

Serves 6<op></op>

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I serve the broth with the accompaniments on the side as as a make-your-own bowl of <op></op>

soup. Light, yet filling – a whole meal. The meatballs and broth, and all of the chopping, <op></op>

can be prepared ahead.<op></op>

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Pork Meatballs<op></op>

1 lb. ground pork<op></op>

1 egg white<op></op>

1/4 c. minced scallions<op></op>

1 clove garlic, minced<op></op>

1/2 tsp. grated, peeled fresh ginger<op></op>

1/4 tsp. Chinese all-spice<op></op>

1 Tbsp. soy sauce<op></op>

1/2 tsp. sriracha<op></op>

1/2 tsp. salt<op></op>

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<op></op></span>

Preheat oven to 400 degrees F. Combine ingredients in a large bowl and mix gently, <op></op>

using your hands. Form pork mixture into small (1-inch or less) meatballs, placing them <op></op>

on a baking sheet as you go. Bake for 20 minutes until browned. (Can be prepared one <op></op>

day ahead; cool, transfer to a covered container, and refrigerate. Reheat for 5-7 minutes <op></op>

in a 300 degree oven, until just-hot, to continue.)<op></op>

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Broth<op></op>

2 - 32 oz. containers of low-sodium chicken broth<op></op>

1/4 c. soy sauce<op></op>

1/2 tsp. curry powder<op></op>

1 Tbsp. brown sugar<op></op>

1/2 tsp. sriracha sauce<op></op>

juice of one lime (1-2 Tbsp.)<op></op>

2 tsp. toasted sesame oil<op></op>

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<op></op></span>

Heat all ingredients together, simmer for 10 minutes. (Can be prepared one day ahead. <op></op>

Cool and refrigerate. Bring to a simmer to continue.)<op></op>

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Vegetables (slice vegetables into approximately the same, thin matchstick slices)<op></op>

1 Tbsp. oil<op></op>

1/2 head cabbage, shredded finely<op></op>

1 red bell pepper, cut into thin matchstick pieces<op></op>

6 oz. shitake mushrooms, sliced into thin matchstick pieces<op></op>

4 scallions, sliced into thin matchstick pieces<op></op>

1 c. snow peas, sliced diagonally into thin matchstick pieces<op></op>

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<op></op></span>

Heat oil in a large skillet over medium heat. Add vegetables and saute for 2-3 minutes, <op></op>

until just-hot but still crisp. (I chop the vegetables ahead of time, put them all in a bowl <op></op>

together, and chill in the refrigerator until I’m ready to serve the soup.)<op></op>

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Pasta <op></op>

1/2 lb. cappelini<op></op>

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<op></op></span>

Prepare pasta according to package directions. Drain away most, but not all of the water, <op></op>

leaving pasta in hot pot for serving.<op></op>

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<op></op></span>

 

Accompaniments<op></op>

2 cooked chicken breasts cut into matchstick pieces<op></op>

8 oz. firm or flavored tofu cut into matchstick pieces<op></op>

sriracha<op></op>

toasted sesame seeds<op></op>

minced cilantro<op></op>

<span lang="FR">

<op></op></span>

 

To serve<op></op>

Have all your ingredients ready to go – hot broth, meatballs, vegetables, and pasta; as <op></op>

well as your accompaniments. Fill a bowl with a serving of pasta, add meatballs, <op></op>

vegetables, and chicken and tofu pieces to taste, ladle broth over all. Finish with a squirt <op></op>

of sriracha if you like it hot. Sprinkle with cilantro to taste. I like a shake of toasted <op></op>

sesame seeds to finish.<op></op>

<span lang="FR">

<op></op></span>

 

Cassoulet

Posted By Stephanie Meyer on Feb 7, 2010 at 2:15PM

Slightly adapted from Julia’s Menus for Special Occasions by Julia Child<op></op>

Serves 10-12

From Stephanie : a note on planning. I broke the process down into three days. Day 1, I made the beans, cooled them to room temp, then chilled them. Day 2, I braised the lamb, cooled the stew to room temp, then chilled it. I also pulled apart the duck confit and sliced the skin into strips, then chilled both. I also diced the sausage and sauteed it in duck fat, cooled it, then chilled it. Day 3, I roasted the duck skin into cracklings and made the bread crumbs. To assemble the dish, I heated both the beans and lamb to a simmer, then built the dish as described below.

This is a spectacular dish for entertaining – delicious and impressive. Given that most of the work is done ahead of time, it’s ironically an easy dinner to serve for guests. Keep the rest of the meal light ( !).

The rest of my notes, below, are in parentheses.

For the beans :

2 lbs. dry white beans (navy/Great Northern are easy to find, flageolet are traditional)

1 lb. fat-and-lean salt pork, rind optional and separated from pork (I used bacon), salt pork or bacon cut into 1/2-inch pieces

1 large bouquet garni made up of 8 parsley sprigs, 6 garlic cloves, 1 tsp. thyme, 2 bay leaves, and a quartered onion, all tied in washed cheesecloth

salt, to taste

For the lamb:

4 lbs. bone-in lamb shoulder, sawed into stewing chunks (I was unable to buy bone-in lamb shoulder, so I bought the boned version, cut it into 4-inch pieces, and added a beef marrow bone to the pot – worked beautifully)

Rendered goose fat, or cooking oil (I used duck fat)

1 large onion, sliced

4-5 large garlic cloves, minced

4-5 Tbsp. tomato paste

1/2 tsp. thyme

2 imported bay leaves

2 c. dry white wine

3 c. beef stock or broth, more if needed

salt & pepper to taste

For the goose (duck) and sausage :

5 lbs. preserved goose (I used duck), cut in pieces (I separated the skin from the meat, and sliced into thin strips for the cracklings)

1 1/2 – 2 lbs. sausage, such as kielbasa or chorizo, or sausage meat formed into cakes (I used French garlic sausage, cut into large dice)

3 Tbsp. rendered goose fat or melted butter ; more if needed (I used duck fat)

For the topping :

2 c. fresh white bread crumbs from crustless, nonsweet French or Italian bread

1/2 c. minced parsley (I put parsley and torn up bread in a food processor together, pulsed into crumbs)

Make the beans : Pick over the beans to remove any debris, wash and drain them, and place in a large pot. Add 4 1/2 quarts water, cover, and bring to a boil. Boil uncovered for exactly 2 minutes. Cover and let sit for exactly 1 hour.

Meanwhile, if you are using the salt pork, simmer rind and pork in 3 quarts water for 15 minutes to remove excess salt. Rinse in cold water, drain, and set aside. (I used thick bacon and did not simmer it. I browned the bacon before continuing.)

When the beans have finished soaking, bring them to a simmer, adding the pork and rind (or browned bacon and all pan drippings), the bouquet garni, and 1 Tbsp. salt if you have not used salt pork and 1/2 Tbsp. if you have. Simmer slowly, partially covered until the beans are just tender, about 1 1/2 hours, adding boiling water if needed to keep beans covered at all times, and salt to taste near the end of the cooking. (May be done up to 3 days in advance ; refrigerate. Bring just to a simmer before proceeding with the cassoulet.)

Make the lamb : dry the lamb pieces and lightly salt them. Film casserole with fat or oil (I used duck fat), heat to very hot but not smoking, and brown the lamb pieces, a few at a< time, removing the browned pieces to a dish. Pour out excess fat and brown the onions lightly. Return lamb to casserole, add garlic, tomato paste, herbs, wine, and enough stock to just cover lamb (I also added a beef marrow bone). Salt lightly, cover, and simmer slowly until lamb is tender, about 1 1/2 hours (I covered and simmered in a 300-degree oven). Correct seasoning. When cool, remove and discard bones from lamb. (I cut the pieces into bite-size pieces at this point, discarding extra fat, and stirred the pieces back into the broth. May be cooked up to 3 days in advance ; when cold, cover and refrigerate lamb in its cooking liquid. Discard congealed surface fat before using.)

For the goose (duck) and sausage : Remove bones and skin from the preserved goose. Reserve the skin. Cut the goose into bite-size pieces (same as the lamb pieces). Slice the skin into thin strips, spread them on a baking sheet, and roast at 325 degrees F for 15-20 minutes until very crisp. Drain on a paper towel. Cut the sausages into bite-size pieces and brown lightly in goose fat or oil. If using raw sausage meat, form into cakes about 1 1/2 inches across and brown in fat or oil.

Assemble the cassoulet : Bring both the beans and lamb to a simmer. Arrange a third of the beans in the bottom of a 6-quart casserole (use a slotted spoon, reserving liquid). Cover with a layer of half each of the lamb (use a slotted spoon, reserving liquid), goose, sausage, and goose cracklings. Repeat with another layer of beans and the meats. End with a layer of beans, coming to within about 1/4-inch of the rim of the casserole. Ladle the lamb cooking liquid plus as much bean cooking liquid as needed just to cover the beans. Spread breadcrumbs and parsley over the top. (Recipe may be prepared to this point up to 2 days in advance ; cool and chill.)

Cook the cassoulet : If you have assembled and refrigerated the cassoulet in advance, place the covered casserole in a 325-degree oven for an hour or more until its contents are bubbling and the center of the cassoulet reaches 212 degrees when tested with an instant-read thermometer, then proceed as directed below.

Heat oven to 400 degrees. Bring casserole to a simmer on top of the stove (unless re-heated as directed above), then set it in the oven. Bake for 20-30 minutes, until breadcrumb topping has crusted and browned lightly. Break the crust into the beans with the back of a spoon and return casserole to the oven. Lower temperature to 350 degrees and continue baking 15 minutes or more until a second crust has formed. Break it into the beans, and if the cooking liquid seems too thick or the beans dry, add a spoonful or so of the bean-cooking liquid. Continue baking for another 15 minutes or so and when the crust forms again, the cassoulet is ready to serve.

 

Boeuf Bourguignon

Posted By Stephanie Meyer on Oct 12, 2009 at 12:52PM

Adapted from "Mastering the Art of French Cooking" by Julia Child, Louisette Bertholle and Simone Beck (Alfred A. Knopf, 1961)

Time: About 5 hours

One 6-ounce piece of chunk bacon cut into (or 6 oz. of thick-cut bacon)

1 1/2 tablespoons olive oil

3 pounds lean stewing beef, cut into 4-inch cubes

1 carrot

1 onion, quartered

Salt and pepper

2 tablespoons flour

3 cups full-bodied, young red wine (like Beaujolais, Cotes du Rhone or Burgundy)

2 1/2 cups brown beef stock, divided

1 tablespoon tomato paste

2 cloves minced garlic

1 teaspoon dried thyme

bay leaf

18 to 24 small white onions (I use frozen pearl onions)

3 1/2 tablespoons butter

1/2 tsp. dried thyme

1 pound quartered fresh mushrooms

optional:

6 medium russet potatoes, peeled and quartered

6 carrots, peeled and quartered

1. Preheat oven to 300 degrees.

2. Remove bacon rind (reserve) and cut bacon into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Sauté lardons in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.

3. Dry beef in paper towels; it will not brown if it is damp. Sprinkle beef lightly with salt. Heat bacon fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.

4. In the same fat, brown the carrot and onion. Add to the lardons and beef. Pour out all but 2 Tbsp. fat and return pan to heat. Sprinkle flour into pan and stir until lightly browned, 1-2 minutes.

5. Whisk in wine and 2 cups stock. Add the tomato paste, garlic, herbs (and bacon rind if you have it). Add beef, lardons, and carrot/onion to the pan. Bring to a simmer on top of the stove. Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 hours (for me, somewhere around 275-300 degrees). Add optional potatoes and carrots to the pan for the last 1/2 hour of cooking. Remove the lid from the pan for the final 15 minutes of cooking (whether or not you add the optional potatoes and carrots) to thicken the sauce (make sure it continues to simmer). The meat and vegetables are done when a fork pierces them easily.

6. While the beef is cooking, prepare the onions and mushrooms. Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet. Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly. Add 1/2 cup of the stock, salt and pepper to taste and 1/2 tsp. of thyme. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Set onions aside.

7. Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms. Toss and shake pan for 4 to 5 minutes. As soon as they are browned lightly, remove from heat.

8. When the meat is tender, remove from the pan and carve/pull into bite-size pieces. Remove and discard the bay leaf. Skim fat off sauce, then taste sauce for seasoning. Add the meat back to the pan and distribute the cooked onions and mushrooms on top. Serve ladled into bowls. (If you did not add potatoes and carrots, serve alongside buttered egg noodles or mashed potatoes.)

Yield: 6 servings.

Chickpea Soup for All Saints' Day

Posted By Stephanie Meyer on Sep 13, 2009 at 10:07AM

From The Italian Country Table by Lynne Rosetto Kasper

Serves 4-6

Says Lynne:

Light and brothy, fragrant with rosemary and garlic, this is a new style of bean soup for most of us. Such a fine broth comes from merely simmering chickpeas with a few herbs and some onion.

2 c. (14 oz.) dried chickpeas, soaked overnight in the refrigerator in water to cover by 2 inches (Stephanie’s note – since chickpeas typically come in 16-oz. bags, use all 16 oz., add extra water)

Cold water

1 1/2 Tbsp. fruity extra-virgin olive oil, plus extra for seasoning at the table (Stephanie’s note: very important step, finishing the soup with a drizzle of best oil)

1 medium to large onion, minced

2 6-inch branches fresh rosemary

6 large fresh sage leaves

1 large bay leaf

1 large clove garlic, minced (Stephanie’s note: I use 4 large cloves, garlic is so mellow in a long-cooked soup like this)

salt and freshly ground black pepper

about 1/4 c. fresh Italian parsley leaves, coarsely chopped

1. Drain the chickpeas, rinse, and turn into a 4-quart pot. Add water to cover by 2 inches (or a bit more). Cover and bring to a slow simmer.

2. Meanwhile, heat the olive oil in a 12-inch sauté pan over medium-high heat. Add the onion, rosemary, sage, and bay. Saute 15 minutes, or until the onion is soft and golden. Stir in the garlic, cooking for a few seconds.

3. Stir about 1/2 cup of the chickpea liquid into the pan, swish it around to pick up any brown bits from the bottom of the pan, and turn everything into the chickpea cooking pot. Simmer 3 hours, or until the chickpeas are tender but not falling apart. Uncover and simmer another 30 minutes, or until the broth is full flavored.

4. Remove herbs. Puree two thirds of the mixture in a blender (or use a stick/immersion blender), then stir back into the pot. Season to taste. Ladle into heated soup bowls, twirl a thread of olive oil over each serving, and sprinkle with pepper and a few parsley leaves.

Chicken Marbella

Posted By Stephanie Meyer on Aug 30, 2009 at 7:22AM

The Silver Palate

16 pieces, serves 10 or more, can be divided easily

Stephanie’s note: start the night before you serve it. I think this dish is best with bone-in, skin-on chicken thighs. Try using drummies or wings for appetizer portions.  Especially when cooking thighs, I like to cook this for longer than noted for very crisp, browned skin and nicely reduced pan juices.

4 chickens, 2 1/2 lbs. each, quartered

1 head of garlic, peeled and finely pureed (or minced)

1/4 c. dried oregano

coarse salt and freshly ground pepper

1/2 c. red wine vinegar

1/2 c. olive oil

1 c. pitted prunes (I like to halve them)

1/2 c. pitted Spanish green olives

1/2 c. capers with a bit of juice

6 bay leaves

1 c. brown sugar

1 c. white wine

1/4 c. Italian parsley or cilantro, finely chopped

1. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. (Or, to save a dirty bowl, arrange chicken in shallow baking pans as below, whisk together marinade in a small bowl, pour over chicken and marinate overnight. )

2. Preheat oven to 350 degrees F.

3. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinate over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

4. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow juice.

5. (I skip this step and just serve from the pans.) With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.

6. To serve Chicken Marbella cold, cool to room temp in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temp before serving. Spoon some of the reserved juice over chicken.

Korean Bulgogi (Marinated Grilled Beef)

Posted By Stephanie Meyer on May 27, 2009 at 5:01PM

Serves 6

1 1/2 lbs. boneless top sirloin, trimmed of fat
6 scallions, trimmed & thinly sliced
4 cloves garlic, finely chopped
3 Tbsp. peeled gingerroot, finely chopped
3 Tbsp. soy sauce
1 Tbsp. rice vinegar
2 tsp. sesame seeds
1 1/2 tsp. sesame oil
1 1/2 tsp. sugar
generous grinding of black pepper

Serve with:
Bibb lettuce leaves for wrapping
Bean paste or hoisin sauce
White rice
Kimchi
Sauteed Asian mushrooms

Score steak deeply (nearly through to the other side) on a 1-inch crisscross diamond pattern.  Turn over and score the 2nd side (meat may break into a few pieces, that’s fine).

In shallow dish, combine remaining ingredients.  Add the steak & turn to coat.  Cover and marinate in the refrigerator for at least 2 hours or up to 8 hours, turning from time to time.

Prepare a hot grill.  Grill until medium-rare, about 4 minutes/side.  Slice into very thin strips & serve at once.

Mediterranean Chicken & Vegetable Kebabs

Posted By Stephanie Meyer on May 1, 2009 at 1:30PM

Cooking Light, AUGUST 2001

The tastes of lemon, fennel, oregano, and olive oil will transport you to the shores of the Mediterranean Sea. Serve over couscous tossed with a bit of salt, cherry tomatoes, and chopped fresh mint.

1/4 cup fresh lemon juice
2 tablespoons fresh chopped or 2 teaspoons dried oregano
2 tablespoons olive oil
1 1/2 pounds skinless, boneless chicken breast, cut into 24 strips
18 (1/2-inch-thick) slices zucchini
1 fennel bulb, cut into 12 wedges
12 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray

Combine first 6 ingredients in zip-top plastic bag; seal and shake well. Marinate in refrigerator 20 minutes. Remove chicken mixture from bag; discard marinade.

Prepare grill.

Cook garlic cloves in boiling water 3 minutes; drain and cool.

Thread 4 chicken strips, 3 zucchini slices, 2 fennel wedges, and 2 garlic cloves alternately onto each of 6 (12-inch) skewers. Sprinkle with salt and pepper. Place kebabs on grill rack coated with cooking spray. Cook 8 minutes, turning once, or until chicken is done.


Yield:  6 servings (serving size: 1 kebab)

CALORIES 194 (29% from fat); FAT 6.2g (sat 1g,mono 3.7g,poly 0.8g); IRON 2mg; CHOLESTEROL 66mg; CALCIUM 63mg; CARBOHYDRATE 6.4g; SODIUM 274mg; PROTEIN 28g; FIBER 0.7g

Caldo Verde

Posted By Stephanie Meyer on Feb 13, 2009 at 3:53PM

From The Best Recipe Soups and Stews, by the editors of Cook’s Illustrated Magazine
Serves 6

2 Tbsp. extra-virgin olive oil, plus extra for drizzling over individual bowls
1 large onion, chopped medium
4 medium cloves garlic, minced
6 c. chicken broth
1 lb. (about 4 medium) red potatoes, peeled and cut into 1-inch pieces
8 oz. chorizo or smoked kielbasa sausage (I prefer the kielbasa), halved lengthwise and cut crosswise into 1/4-inch pieces
1 spring fresh savory or oregano (1 used 1 tsp. dried)
6 oz. kale, stems removed and laves cut crosswise into 1/4-inch strips (about 4 1/2 packed cups)
ground black pepper

1. Heat the oil in a large stockpot or Dutch oven over medium heat until shimmering.  Add the onion and cook, stirring frequently, until softened, about 5 minutes.  Add the garlic and sauté until fragrant, about 30 seconds.
2. Add 3 cups stock, the potatoes, and 1/2 tsp. salt.  Increase the heat and simmer until the potatoes are tender, about 15 minutes.  Remove the pot from the heat and mash the potatoes in the liquid with a potato masher until no large chunks remain and the potatoes thicken the soup slightly.
3. Return the pot to medium-high heat.  Add the remaining 3 cups stock, sausage, and savory and bring to a boil.  Reduce the heat to medium-low, cover, and simmer to blend the flavors, about 15 minutes.
4. Remove and discard the savory.  Stir in the kale and simmer until just tender, about 5 minutes.  Adjust the seasonings with salt and pepper to taste.  Serve immediately, drizzling each portion with olive oil, if desired.

Stir-Fry of Hoisin Lamb with Cashews and Snow Peas

Posted By Stephanie Meyer on Feb 11, 2009 at 5:58PM

From Lynne Rosetto Kasper’s How to Eat Supper
Serves 3-4

The Lamb (or Beef)
1 to 1 1/4 lbs. tender lamb (organic of possible; lamb steaks are ideal), trimmed of fat and connective tissue, and cut into 1/2-inch by 1-inch chunks
1 tsp. Chinese five-spice powder; or 1/2 tsp. anise seeds or fennel seeds, bruised
1/4 to 1/2 tsp. red pepper flakes
1 Tbsp. cornstarch
1 Tbsp. dry red or white wine

Vegetables
One 1-inch piece fresh peeled ginger, minced
1 garlic clove, minced
1/4-1/2 tsp. salt
1 medium red onion, cut into 1-inch dice
1/2 c. water chestnuts, quarters of sliced
1 handful snow pea pods, trimmed

Sauce
3 Tbsp. hoisin sauce
1 Tbsp. soy sauce
1 Tbsp. rice vinegar
2 Tbsp. rice wine or dry white wine

Stir-Fry
3 Tbsp. vegetable oil
1/2 c. salted cashews, roughly broken

1. Measure out, cut, and group together each section’s ingredients: In a bowl, toss the lamb with its seasonings, including the cornstarch and wine, so it is thoroughly coated.  Have the ginger and garlic ready to go into the wok, and have the onion, water chestnuts, and snow peas piled on a piece of paper towel, ready to go.  In a small bowl, blend the sauce ingredients together.  With this lineup, the stir-fry will easily come together in a few minutes.
2. Set a 14- to 16-inch wok or a straight-sided 12-inch sauté pan over high heat.  When it is hot, swirl in 1 1/2 Tbsp. of the vegetable oil.  Add the lamb and stir-fry for 90 seconds.  Spread the lamb out as you cook it, so all its sides sear.  Immediately remove the lamb to a clean bowl.  Wipe out the wok with a thick wad of paper towels.
3. Heat the wok again over high heat.  Swirl in the remaining 1 1/2 Tbsp. oil.  Sir in the ginger and the garlic, and stir until fragrant (few seconds), sprinkling with the salt.  Immediately add the vegetables.  Stir-fry for 1 1/2 to 2 minutes.  Add the sauce mixture, and continue stir-frying for another 90 seconds.
4. Turn the lamb into the wok, and stir-fry for about 10 seconds to heat it through.  Stir in the cashews, and turn the mixture into a serving bowl.  Serve immediately.
Stephanie’s note: because the cornstarch on the meat sticks to the pan, I would cook the vegetables first, transfer them to a bowl, stir-fry the meat, add vegetables back, add the sauce, add the cashews to finish.  It’s not conventional stir-fry order (meat first), but in this case I think it would work better.  See what you think.

Beef Burgundy

Posted By Stephanie Meyer on Nov 16, 2008 at 10:39AM

From Cooks’ Illustrated
Serves 6

If you cannot find salt pork, thick-cut bacon can be substituted. Cut it crosswise into 1/4-inch pieces and treat it just as you would salt pork, but note that you will have no rind to include in the vegetable and herb bouquet. Boiled potatoes are the traditional accompaniment, but mashed potatoes or buttered noodles are nice as well.


Beef Braise
6ounces salt pork , trimmed of rind (see Step 1 below),
rind reserved, and salt pork cut into 1/4 inch by 1/4 inch
by 1-inch pieces
10 sprigs fresh parsley leaves , torn into quarters
6 sprigs fresh thyme
2 medium onions , chopped coarse
2 medium carrots , chopped coarse
1 medium head garlic , cloves separated and crushed but unpeeled
2 bay leaves , crumbled
1/2 teaspoon whole black peppercorns
4 - 4 1/4 pounds beef chuck roast, trimmed and cut into 2-inch pieces
Table salt and ground black pepper
4 tablespoons unsalted butter, cut into 4 pieces
1/3 cup unbleached all-purpose flour
1 3/4 cups canned low-sodium chicken broth
1 bottle red burgundy wine (750 ml) or Pinot Noir
1 teaspoon tomato paste

Onion and Mushroom Garnish
36 frozen pearl onions (about 7 ounces)
1 tablespoon unsalted butter
1 tablespoon granulated sugar
1/2 teaspoon table salt
10 ounces white mushrooms , whole if small, halved if
medium, quartered if large
2 tablespoons brandy
3 tablespoons minced fresh parsley leaves

1. Bring salt pork, reserved salt pork rind, and 3 cups water to boil in medium saucepan over high heat. Boil 2 minutes, then drain well.
2. Cut two 22-inch lengths cheesecloth. Wrap parsley, thyme, onions, carrots, garlic, bay leaves, peppercorns, porcini mushrooms, and blanched salt pork rind in cheesecloth, tie with kitchen string, and set in 8-quart nonreactive Dutch oven. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
3. Set 12-inch skillet with salt pork over medium heat; sauté until lightly brown and crisp, about 12 minutes. Remove with slotted spoon to Dutch oven; pour off all but 2 teaspoons fat and reserve. Season beef with salt and pepper. Increase heat to high and brown half of beef in single layer, turning once or twice, until deep brown, about 7 minutes; transfer browned beef to Dutch oven. Pour 1/2 cup water into skillet and scrape pan with wooden spoon to loosen browned bits; when pan bottom is clean, pour liquid into Dutch oven.
4. Return skillet to high heat and add 2 teaspoons reserved pork fat; swirl to coat pan bottom. When fat begins to smoke, brown remaining beef in single layer, turning once or twice, until deep brown, about 7 minutes; transfer browned beef to Dutch
oven. Pour 1/2 cup water into skillet and scrape pan with wooden spoon to loosen browned bits; when pan bottom is clean, pour liquid into Dutch oven.
5. Set now-empty skillet over medium heat; add butter. When foaming subsides, whisk in flour until evenly moistened and pasty. Cook, whisking constantly, until mixture has toasty aroma and resembles light-colored peanut butter, about 5 minutes.
Gradually whisk in chicken broth and 11/2 cups water; increase heat to medium-high and bring to simmer, stirring frequently, until thickened. Pour mixture into Dutch oven. Add 3 cups wine, tomato paste, and salt and pepper to taste to Dutch oven and
stir to combine. Set Dutch oven over high heat and bring to boil. Cover and set pot in oven; cook until meat is tender, 2 1/2 to 3 hours.
6. Remove Dutch oven from oven and, using tongs, transfer vegetable and herb bouquet to strainer set over pot. Press out liquid into pot and discard bouquet. With slotted spoon, remove beef to medium bowl; set aside. Allow braising liquid to settle about 15 minutes, then, with wide shallow spoon, skim fat off surface and discard.
7. Bring liquid in Dutch oven to boil over medium-high heat. Simmer briskly, stirring occasionally to ensure that bottom is not burning, until sauce is reduced to about 3 cups and thickened to the consistency of heavy cream, 15 to 25 minutes.
8. While sauce is reducing, bring pearl onions, butter, sugar, 1/4 teaspoon salt, and 1/2 cup water to boil in medium skillet over high heat; cover and reduce heat to medium-low and simmer, shaking pan occasionally, until onions are tender, about 5 minutes. Uncover, increase heat to high, and simmer until all liquid evaporates, about 3 minutes. Add mushrooms and 1/4 teaspoon salt; cook, stirring occasionally, until liquid released by mushrooms evaporates and vegetables are browned and glazed, about 5 minutes. Transfer vegetables to large plate and set aside. Add 1/4 cup water to skillet and stir with wooden
spoon to loosen browned bits. When pan bottom and sides are clean, add liquid to reducing sauce.
9. When sauce has reduced to about 3 cups and thickened to the consistency of heavy cream, reduce heat to medium-low; stir in beef, mushrooms and onions (and any accumulated juices), remaining wine from bottle, and brandy into Dutch oven.
Cover pot and cook until just heated through, 5 to 8 minutes. Adjust seasonings with salt and pepper and serve, sprinkling individual servings with minced parsley.