Tag: beef broth
- 1-2 pounds hanger steak
- Coarse black pepper
- 1 tablespoon extra light olive oil
Generously sprinkle salt and pepper, pressing the spices down with your palm. Keep aside.
Heat a large non-stick frying pan. Add the olive oil and sear the hanger steak on each side for 3 to 4 minutes each. Take out and cover with aluminum foil and place on a cutting board. Let it sit for about 15 minutes. Slice once the meat has rested. Reheat the slices according to every ones taste right before serving.
- 1 large yellow onion, sliced thin
- 1 tablespoon extra olive oil
- 1 teaspoon salt
- ½ teaspoon sugar
Heat a small non-stick frying pan. Add the olive oil and sliced onion and cook on a medium low heat. Add the salt and sugar. Cook for 30 minutes till the onion slices are translucent and golden brown. Keep aside.
- 3 to 4 medium yellow potatoes, cut into a half inch dice
- 2 tablespoons extra light olive oil
- 1 teaspoon salt
Heat a medium non-stick frying pan. Add the olive oil and the potatoes. Cook on a medium heat till the potatoes are cooked and golden brown- about 15 minutes. Add salt and pepper. Keep warm.
- ½ cup gorgonzola cheese, crumbled
Red Wine Demi-Glace
- ½ cup red wine
- 2 cups beef broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 shallot, minced
Heat a medium frying pan and add the butter. Saute the shallots on a medium heat for 2-3 minutes. Add the flour and cook for a minute. Whisk in the wine and beef broth, making sure no lumps are formed. Bring to a boil and lower the heat to medium. Let simmer for about 1 hour, until reduced by 1/3, stirring occasionally. Keep warm.
Buttered Haricots Verts
- 1 pound trimmed French green beans
- 1 tablespoon butter
Bring some salted water to a boil and blanche the beans for a minute in boiling water. Take out and add to chilled water with ice to shock the beans to stop the cooking process. Drain and pat dry.
Heat a medium frying pan and add the butter. Add the blanched green beans and sauté well for 3 to 4 minutes. Add salt and pepper and keep warm.
To assemble, place the steak slices on a plate. Add the caramelized onions and potatoes on top. Place the green beans on the side. Sprinkle gorgonzola cheese and drizzle demi-glace on top.
Time to make your own turkey stock!!! It makes a big difference if you use homemade, with your own flavor profile..
By this time of year, most grocery stores have turkey necks and backs for just a few bucks. I buy a pack and roast them simply with olive oil, salt and pepper. I let them hang out in the oven till the pieces are golden brown and delicious looking. I then add them to a big pot full of chicken broth, and lots of vegetables and aromatics. For me garlic and fresh herbs are a must- like thyme, rosemary, etc. I like my gravy dark brown and so use a box of beef broth to richen the color. The stock cooks for at least an hour or two until the liquid is reduced quite a bit- in this case I reduced it to 3 cups. From here you have an option to continue the process and make the gravy and freeze for later. I find the gravy consistency compromised after it is frozen- so I stop at this point and freeze the stock.
You can take it out two days before thanksgiving and let it thaw in the fridge and make the gravy the morning of.
- About a pound or a pound and a half turkey neck and back
- 1 tablespoon olive oil
Preheat the oven to 400 degree F.
On a lined baking pan, place the turkey parts. Drizzle olive oil and sprinkle the salt and pepper. Roast for an hour or till the parts are golden brown. Take out of the oven and keep aside.
- Two boxes of 32 oz chicken stock
- One box of 32 oz beef stock
- 1 large onion, cut in half
- 1 head of garlic, cut in half
- 1 cup carrots, roughly cut up
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
In a large stockpot add the chicken stock, beef stock, onion, garlic, carrots, thyme and rosemary. Add the roasted turkey parts and bring to a boil. Once the liquid comes to a boil, lower the heat to a simmer and cook for 2-3 hours or till the liquid is reduced to about 3 cups. Strain the liquid out by pressing all the goodness out of the cooked vegetables. Take out in a container and refrigerate over night. Skim the excess fat off and freeze till needed.
I love a good steak and my favorite is a nice juicy rib eye but a filet mignon is leaner and a bit healthier… although taste is not compromised!
- 2 tablespoons extra virgin olive oil
- 10 ounces Cremini mushrooms, sliced
- 1 large shallot, chopped
- 2 garlic cloves, chopped
- Small bunch of thyme
- 4 medium filet mignon, salt and pepper sprinkled on both sides
- 1 tablespoons all purpose flour
- 2 cups beef broth
Heat a wide frying pan with the olive oil. Add the mushrooms and sauté on medium high heat and sauté for 2 to 3 minutes. Add the thyme, shallot and garlic. Saute on medium heat and move the mushrooms and aromatics to the outside of the pan making a circle and a round empty space in the middle. Raise the heat and add the filets in the middle and brown on both sides. Take out and bring the vegetables back into the middle. Add the flour and cook for a minute. Add the broth and whisk any lumps out. Bring to a boil and reduce about half way. Add the steaks back into the pan and cook till desired doneness. Check for seasonings and add salt if necessary. Serve with roast potatoes and green beans.
I made this dinner a few days ago. When I made the applesauce– pork came to mind. So, I went to Trader Joes and purchased myself a pork tenderloin to serve with the sauce.
I cooked the sauce with some shallots and garlic to make it a bit savory. I marinated the pork with a mixture of garlic, rosemary, thyme and salt. It gave it a delicious flavor that complemented the applesauce really well.
I wasn’t sure what to serve with the pork- but then while I was at the store, I saw broccolini. I have used this vegetable before, so I decided to give it a try. It was delicious with the pork and the potatoes.
I had potatoes at home and decided to try a side dish I saw a few years ago- it’s a Jacques Pepin’s recipe. I made it for Christmas couple of years ago and they were delicious. The potatoes are cooked in chicken broth and butter with some herbs. As the potatoes get soft, smash them a bit with the back of a ladle or a small bowl. As the smashed potatoes cook and brown up, they get crispy on the outside. They are out of this world.
These potatoes will be fabulous for Thanksgiving. Easy and really delicious. I will be posting the broccolini recipe soon as well- it will be ideal for a holiday dinner!
Please go through the blog and choose ‘Holiday Ideas’ to get lots of other ideas for your holiday family dinners. Enjoy the festive time with your loved ones, eating some fabulous dishes! It’s a great time of year!
- 1½ to 2 pounds pork tenderloin, excess fat removed
- 2 garlic cloves
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 3 tablespoons extra virgin olive oil
- 2 teaspoons salt
Preheat oven to 400 degrees. Have a digital thermometer ready.
Add the garlic, thyme, rosemary, olive oil, salt and pepper to a mortar and pestle. Pound and mix well and add it to the pork tenderloin covering all sides. Keep aside for about an hour.
Place the tenderloin on a lined cookie sheet and put it in the oven. Roast till the internal temperature is about 145 to 150 degrees. Take out and cover to rest for 20 minutes before serving.
Applesauce with Shallots and Garlic
- 1 cup homemade applesauce
- 2 teaspoons olive oil
- 1 medium shallot, sliced thin
- 1 garlic clove, sliced thin
- 1 teaspoon salt
In a medium frying pan, heat the olive oil and add the shallots and garlic. Saute on medium heat for 3-4 minutes. Add the applesauce, salt and pepper. Saute till everything is heated through. Serve on top of the pork.
- 4 medium yellow skinned potatoes, peeled and cut in half
- 1 cup chicken or beef broth
- 1 tablespoon olive oil
In a large non-stick frying pan add the chicken or beef broth. Add the potatoes cut side down. Bring to a boil and lower the heat to simmer and cover. Cook the potatoes till almost done- about 15-20 minutes. Take the lid off and increase the heat to evaporate the broth. Once most of the broth is gone, take a small bowl and squish the potatoes down with the back part of the bowl. Brown the squished potatoes till both sides are golden brown. Add salt and pepper and serve.
My all time favorite dish- okay one of them at least- is boar ragu I have at Arturos in Maplewood. It is simply the most delicious boar ragu I have had. Before going to Umbria last month, I was very excited about eating lots of boar- since that region is famous for it. We did have some boar salami and pasta dishes. They were all delicious but something about the one Dan serves in Arturos. It is consistently good and perfectly spiced. It a mixture of boar and mushrooms cooked in a bit of cream and herbs- perfect in my book.
While my cousins were visiting from Austin, I decided to replicate the dish- in my way. I used pork instead of boar and added pancetta to the mix. I simmered the meat in beef broth. I used a bit of half and half and finished the dish with some black truffle paste. All in all, it was a delicious dish- not the same as Dan’s but still good. We all ate it with a lovely red bottle of wine we brought back from Umbria- it was perfect.
I even served the pasta the next day to Sia and her friend- they ate it up in no time! Definitely give this one a try- you will love it too.
- 1 pound ground pork
- 1 tablespoon extra virgin olive oil
- ¼ cup pancetta, chopped
- ½ cup shredded carrots
- ½ cup white onion, chopped
- 2 garlic cloves, minced
- 2 cups beef broth
- ½ cup half and half
- ½ pound penne, al dente- ½ cup spare pasta water
- 2 tablespoons truffle paste or 1 tablespoon truffle oil
Heat the olive oil in a large frying pan. Add the pancetta and sauté for 4-5 minutes on medium heat. Add the carrots, onions and garlic. Saute for 2-3 minutes on medium heat. Add the pork and separate with the back of a wooden spatula while sautéing the meat on medium high heat about 2-3 minutes. Add the beef broth and cook on medium low heat for 20 to 25 minutes, till a thick sauce is formed. Add salt and half and half. Add the truffle paste or oil. Mix well and add the cooked pasta and pasta water. Check for seasonings and serve.