3 cups Crushendo Castellina Supertuscan di Siena3 tbsp. Cognac3 shallots, chopped1 tsp. thyme6 Filet Mignon steaks4 cups beef stock Whisk first 4 ingredients in a large bowl. Marinate the steaks overnight in glass pans. Remove steaks from marinade and pat dry. Cook steaks in oven, pan or BBQ. Transfer marinade to saucepan. Boil about 20 …
3 cups Crushendo Castellina Supertuscan di Siena
3 tbsp. Cognac
3 shallots, chopped
1 tsp. thyme
6 Filet Mignon steaks
4 cups beef stock
Whisk first 4 ingredients in a large bowl. Marinate the steaks overnight in glass pans. Remove steaks from marinade and pat dry. Cook steaks in oven, pan or BBQ. Transfer marinade to saucepan. Boil about 20 minutes to reduce to 1 cup. Add stock and boil about 20 mins. more to reduce to 1/4 cup. Add 5 tbsp. of chilled butter to sauce and spread over steaks.
Few things are greater than a bowl of French Onion Soup. With its bubbly melted cheese on crisp bread over a rich broth of chicken, beef and wine, onions sauteed at length to truly bring out their sweetness, the complexity of this soup is utterly delicious. Whether served before the main course or as the …
Few things are greater than a bowl of French Onion Soup. With its bubbly melted cheese on crisp bread over a rich broth of chicken, beef and wine, onions sauteed at length to truly bring out their sweetness, the complexity of this soup is utterly delicious. Whether served before the main course or as the main course itself, french onion soup is a Winter dinner essential.
.jpg)
Recipe:
6 large sweet onions, peeled and thinly sliced.
Olive oil
1/4 teaspoon of sugar
2 cloves garlic, minced
4 cups each of beef stock and chicken stock
1/2 cup of dry white wine
1 bay leaf
1/4 teaspoon of dry thyme
Salt and pepper
8 slices of toasted French bread
1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese
Directions:
1. In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30 minutes. Add the sugar about 10 minutes into the process to help with the caramelization.
2. Add garlic and sauté for 1 minute. Add the stock, wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
3. To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.
(Recipe & Photo from Simply Recipes.)
Recipe: 4 pounds fish frames (bones) from sole, flounder, halibut, and/or turbot, cut into 2-inch pieces and rinsed clean of any blood 1/2 cup dry white wine About 2 quarts water 2 medium onions, very thinly sliced 4 stalks celery, very thinly sliced 2 medium carrots, very thinly sliced 2 dried bay leaves 1/4 …
Recipe:
Directions:
1. In a 7 to 8 quart stockpot, combine the fish bones, white wine, and just enough water to cover (you won’t need the full 2 quarts of water here). Bring to a boil, skimming off the white foam from the top of the stock as it approaches boiling, then reduce the heat so the stock simmers. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.)
2. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and stir them into the liquid. If the ingredients are not covered by the liquid, add a little more water. Allow the stock to simmer gently for 20 minutes.
3. Remove the stock from the stove, stir it again, and allow it to steep for 10 minutes. Strain through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover the stock after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.
(Recipe from Epicurious.com)
There’s nothing quite like a hearty, fragrant stew to warm your soul on a chilly Autumn eve. This slow-cooked, tender stew is sure to hit the spot. Recipe: 3 pounds boneless lamb shoulder, cut into 2 inch pieces 1/2 pound bacon 1/4 cup all-purpose flour 2 cloves garlic, minced 4 cups beef stock 1 cup …
Heat a large, deep skillet over medium high heat. Cook the bacon until evenly brown. Drain, crumble, and set aside. Be sure to save 2 tablespoons of the bacon fat to cook the lamb.
Place the flour with a little salt and pepper in large mixing bowl. Add the lamb to the flour and toss to coat meat evenly. Brown the lamb in the bacon fat until the lamb is brown on all sides. Remove the lamb from the pot and set aside.
Add the onion to the pan and saute about 10 minutes or until onions are translucent. Add the garlic and saute another 5 minutes. Add the wine to the pan and turn the heat to high. Scrape up all of the brown bits from the bottom of the pan. Simmer for 2-3 minutes. Add the beef stock, lamb, bacon, rosemary and thyme, bay leaves reduce heat to low. Cover and simmer for 1 1/2 hours.
Add the carrots and potatoes, and simmer covered for 20 minutes until vegetables are tender.
Serves 4-6.
Paired with crusty bread and a tossed salad, these braised shrimp are deliciously simpledish and make a quick meal or an indulgent starter.
Click Image for PDF File
Recipe: 4lbs fresh mussels, washed, de-bearded and scrubbed 1 tablespoon butter 1 medium onion, diced 1 clove garlic 1 cup fish stock 1 cup dry white wine 1 tablespoon olive oil 1 x 400g can chopped tomatoes 8oz tagliatelle , linguine or spaghetti fresh chopped parsley salt and pepper to taste Directions: Bring a large …
Recipe:
4lbs fresh mussels, washed, de-bearded and scrubbed
1 tablespoon butter
1 medium onion, diced
1 clove garlic
1 cup fish stock
1 cup dry white wine
1 tablespoon olive oil
1 x 400g can chopped tomatoes
8oz tagliatelle , linguine or spaghetti
fresh chopped parsley
salt and pepper to taste
Directions:
Bring a large pot of salted water to a boil to have standing by to cook your pasta. Melt the butter and olive oil in another large pan. Add the onions and saute over low-medium heat until the onions are translucent, about 10 minutes. Add the garlic to the onions and cook another 5 minutes. Meanwhile add the pasta to your boiling water and cook according to package directions. Add the fish stock, white wine, tomatoes and the mussels to the onions and garlic. Cover and steam for 5-6 minutes, shaking gently to ensure even cooking. When all the mussels have opened (discard any that have not), remove the mussels from the pan and set aside. Season the sauce with salt and pepper to taste. Drain your pasta and add it to the sauce, gently stir to combine. Plate the pasta into 4 individual servings, place the mussels on top of the pasta and sprinkle with chopped parsley.
Serves 4.
(Image from BBC Good Food)
