Beautiful Food

Today is day 14 of my Whole 30. It's going great!

The first five days were a little tough but somewhere along the way things got better.

Still missing that glass of wine with dinner but Pelligrino is a fine substitute!

Amazingly, the Whole 30 has turned into a culinary adventure.

Beautiful dishes have been making their way from stove to table.

The first recipe in the Beautiful Food line up is:

  Cinnamon Beef Stew with Orange Gremolata. 

The recipe comes from my favorite cook book,

Well Fed by Melissa Joulwan. Melissa has just released Well Fed 2 and should be in my mailbox tomorrow!

source

source

The best word to describe this dish is 

lovely.

Cinnamon Beef Stew with Orange Gremolata

Ingredients:

2-3 pounds beef stew meet, cut into 1-inch cubes

salt and black pepper to taste

3 tablespoons coconut oil

1 medium carrot, peeled and finely chopped (about 1/4 cup)

1 medium celery stalk, finely chopped (about 1/4 cup)

2 cloves garlic, minced (about 2 teaspoons)

2 tablespoons tomato paste

1/2 cup beef broth

2 tablespoons balsamic vinegar

3-5 cups water

2 teaspoons salt

1 teaspoon ground black pepper

2 bay leaves

1 sprig fresh rosemary (or 1/2 teaspoon dried)

1 sprig fresh thyme (or 1/2 teaspoon dried)

1 sprig fresh sage (or 1/2 teaspoon dried)

2 cinnamon sticks

extra-virgin olive oil, for garnish (optional)

Orange Gremolata:

1/2 cup fresh parsley leaves, finely minced (about 2 tablespoons) 

zest from 1 orange (about 2 tablespoons)

leaves from 1 sprig fresh thyme (1/2 teaspoon dried)

2 cloves garlic, minced (about 2 teaspoons)

1/2 teaspoon rose water (optional)

Directions:

Sprinkle the beef generously with salt and pepper. In a large pot or Dutch oven, heat the coconut oil over medium-high heat, then add the meat in batches and sear on all sides. It's important that you don't crowd the pan. The meat needs air around it to achieve a crisp brown crust. With tongs or a slotted spoon, remove the browned pieces to a bowl to catch their juice. Repeat with the remaining cubes.

In the same pot, saute the chopped carrot, onion, celery, and garlic for about 2 minutes, stirring with a wooden spoon. Add the tomato paste and stir for about 1 minute.

Deglaze the pan. Which is just a cook's way to say: Add the broth and vinegar, then stir with passion, scraping up all the wonderful brown bits at the bottom of the pan. Keep stirring until the mixture starts to thicken.

Put the meat and its drippings back into the pot. Add 3 cups water, 2 teaspoons salt, a healthy dose of pepper, the bay leaves, rosemary, thyme, sage, and cinnamon sticks.

Bring to a boil, then reduce the heat and simmer with the pot only partially covered for about 90 minutes. This is not a soupy stew but if the stew starts to dry out, add more water, about 1/2 cup at a time. Simmer until the meat is fall-apart tender and the liquid in the pan has been reduced to gravy-like status.

During the last 15 minutes of stew cooking time, make the gremolata. In a small bowl, mix the parsley, orange zest, thyme, garlic, and rose water.

Remove the cinnamon sticks and herb stems from the stew pot. Ladle the stew into deep bowls and top with a few pinches of orange gremolata. Bonus points if you also add a light drizzle of olive oil.

*Eat the orange gremolata immediately to enjoy the full effects of the aromatic orange oils. It will keep in the refrigerator  for a few days, but it's best when it's fresh.

Miller Addition: I threw a sweet potato in the microwave for about 5 minutes (until tender), cut it in half, scooped out the flesh and mashed it with a fork. This was added to the bottom of the bowl and the stew put on top. It was a fantastic addition to this awesome recipe!

Enjoy!

Soup Weather

Fall has officially begun.

If you live in the Pacific NW this means rain.

Lots of rain.

Perfect weather for making soup.

A favorite around here is Spicy Sweet Potato and Coconut Soup.

Here's what you do...

INGREDIENTS:

1 1/2 pounds orange-fleshed sweet potatoes 1 tablespoon vegetable oil 1 onion, chopped 1 (2 inch) piece fresh ginger root, thinly sliced 1 tablespoon red curry paste

1 (15 ounce) can unsweetened coconut milk 3 cups vegetable broth 3 1/2 tablespoons lemon juice 1 teaspoon sea salt 1 tablespoon toasted sesame oil 1/2 cup chopped fresh cilantro

DIRECTIONS:

1.	Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
2.	Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
3.	Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

This recipe is from All Recipes.  A favorite website for finding great recipes.

Happy Cooking!

Laurie

Thanksgiving Randomness

ran·dom

   [ran-duhm]  

adjective

1.

proceeding, made, or occurring without definite aim, reason, or pattern: the random selection of numbers.

2.

Statistics . of or characterizing a process of selection in which each item of a set has an equal probability of being chosen.

 

A few random things from the coop...

 

#1

I picked up this stunning scale at a flea market a few weeks ago with every intention of selling it.  Somehow I just can't part with this beautiful thing.  The perfect shade of green, the beautiful detail and the vintage coolness all added up to a fine addition to my kitchen counter.

 

 

#2

My sister is hosting Thanksgiving this year and asked me to make the yams.  I have never made yams before and I have an aversion to the sweet yams with marshmallows all over them.  I am intrigued by the idea of combining the sweetness of yams with something savory or spicy.  Here is the recipe I've decided to make.

Chipotle Garnet Yams

I found the recipe on all recipes.com

click on the link below if you want to see more.

All Recipes 

 

 

 #3

 Below are some really cute vintage Thanksgiving greetings.  Don't be mad, but I cannot remember where I found these!  Just enjoy...

 

 

#4

There is this wonderful girl I know who decided to take up the cookbook challenge posted about here. She just happens to be my daughter and just happens to have a cooking blog called A Duck's Oven.  Go.  Read it now...

 

#5

 I am thankful for you!  For your comments and e-mails. For sharing life, ideas and common interests together.

 

#6

Take a moment today and reflect on something you are truly thankful for.

 

Have a blessed Thanksgiving week,

Laurie  

Silver Palate

In the quest for trying new recipes from my cookbook stash I came across this cookbook from the Silver Palate.

I first became aware of this cookbook while working as a nanny in New York a very long time ago!  The authors also had a store-front in Manhattan and it was quite a thrill to visit their shop.

Many fabulous meals and desserts have been cooked up from this little gem. 

This was my recipe choice...

VENISON STEW

Why would I choose such an obscure recipe?  The answer is easy for two reasons.  My husband is a hunter and we have venison in the freezer.  My husband is bow hunting this weekend and this would be a perfect meal to send along...

Here's the recipe with notes to follow...

VENISON STEW

Marinade:

2 cups dry red wine
juice of 1 lemon
juice of 2 limes
2 large bay leaves
2 whole cloves
1 large yellow onion, peeled and sliced
3 carrots, peeled and chopped
top leaves of 2 celery ribs
1 large garlic clove, peeled and crushed
1/2 teaspoon dried tarragon
pinch of dried thyme
6 whole black peppercorns, crushed
1 juniper berry, crushed
1/2 teaspoon salt

To complete the stew:

3 pounds of lean venison cut in 1-inch cubes
8 tablespoons (1 stick) sweet butter (more if needed)
2 tablespoons gin
3 tablespoons lean salt pork, cut into 1/4-inch dice
1/4 pound fresh mushrooms, as small as possible
salt and freshly ground pepper, to taste
12 to 18 tiny pearl onions
6 chicken livers

1.  Combine marinade ingredients in a large glass bowl and stir well.  Add venison, cover, and refrigerate for 1 day.  Turn meat 1 or 2 times in the marinade.

2.  Remove meat from marinade and dry thoroughly with paper towels.  Reserve marinade.

3.  Melt 2 tablespoons of the butter in a heavy skillet.  Brown the cubed venison a few pieces at a time, and with a slotted spoon transfer them to a bowl.  Add additional butter to pan as needed.

4.  Transfer all the venison to a flameproof casserole.  In a small saucepan, warm the gin, then pour it over the venison and ignite.  Shake the casserole slightly until flames die out.

5.  Saute the diced salt pork in a small skillet until golden.  With a slotted spoon transfer pork to the casserole.

6.  Remove mushroom stems and save for another use or discard.  Wipe mushroom caps with a damp paper towel.  Melt 4 tablespoons of the butter in a small skillet.  Add mushroom caps and season with salt and pepper.  Cook, stirring occasionally, until tender, about 5 minutes.  Transfer mushrooms and cooking liquid to the casserole.

7.  Bring 1 quart salted water to a boil.  Drop in the pearl onions and boil for 1 minute.  Transfer onions to a bowl of ice water; when cool, peel them and add to the casserole.

8.  Strain the marinade and add it to the casserole; stir well.  Set casserole over medium high heat.  Bring to a boil, reduce heat, cover, and simmer for 30 to 40 minutes.

9.  Meanwhile, melt remaining 2 tablespoons butter in a small skillet and cook the chicken livers until they are firm but still pink inside, about 5 minutes.  Cut into large dice.

10.  When venison is tender, add livers to the casserole.  Taste, correct seasoning, and serve immediately.
        4 to 6 portions

Notes from the cook:

I was really looking forward to lighting that gin on fire!  It was very disappointing because the gin did not ignite. My husband and I both gave it a good try with pitiful results. 

The recipe calls for pearl onions that need to be cooked, iced and peeled.  Don't put yourself through that.  You can buy them in the freezer section all cooked and peeled.  Much easier.

The end result was very good.  The marinade flavors fantastic.  Chicken livers... not my favorite thing but my husband was giddy over them! 
 
Happy cooking,
Laurie

the barefoot contessa wins again

After flipping through several cookbooks for this weeks recipe, I decided on the barefoot contessa Ina Garten again.  Her how easy is that cookbook had a side dish that caught my eye.

It was kind of an odd choice for me, but interesting in a weird sort of way. 

Here's the recipe:

Warm French Lentils       

serves 4 to 6

Ina says:  There's a little bistro in Paris that Jeffrey and I love and they always have lentils on the menu.  In summer, they're served like this- slightly warm with a drizzle of olive oil- and in winter they're served hot with garlicky French sausages.  This is classic French peasant food and it's so satisfying.

2 tablespoons     plus 1/4 cup good olive oil
                    1     leek, white and light green parts, sliced 1/4 inch thick
                    2     carrots, scrubbed and 1/2 inch-diced
     1 teaspoon     minced garlic
             1 cup     French green Le Puy lentils
                    1     whole onion, peeled and stuck with 6 whole cloves
                    1     white turnip, cut in half
     1 teaspoon     unsalted butter
    4 teaspoons    Dijon mustard
 2 tablespoons    red wine vinegar
  1 tablespoon     kosher salt
     1 teaspoon     freshly ground pepper

Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes.  Add the garlic and cook for 1 more minute and set aside.

Meanwhile, place the lentils, 4 cups water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil.  Lower the heat, add the leek and carrots, and simmer uncovered for 20 minutes, or until the lentils are almost tender.  Remove and discard the onion and turnip and drain the lentils.  Place them in a medium bowl and add the butter.

Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper.  Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes.  Sprinkle with salt and pepper and serve.  The longer the lentils sit, the more salt and pepper you'll want to add.

Notes from the cook:

I have never cooked with leeks before, that was fun! Also, I loved the idea of sticking whole cloves into the onion.  They added just a hint of flavor to the lentils.  I did not find the Le Puy lentils and just used regular lentils.  

To make the lentils more like a main course, I added cooked sausage.  It tasted really good and was the perfect addition.


This dish introduced me to new ingredients and flavors and tasted great.  Good choice!

If you decided to join me in this adventure, please go to the comment section and tell us what you made and how it turned out.

Happy cooking,
Laurie

Simply the Best

Cookbooks seem to be a weakness of mine.  I can be enticed with stunning photographs and the promise of a decadent dish.  Reading cookbooks...  a favorite past-time.  Can you relate to this obsession?

Dust Jacket Attic blog posted a fantastic review on a just released cookbook titled Simply the Best.   Here are a few of the enticing photos.  If you would like to read the full post click here.

 

The cookbook can be ordered here.

 

along with these...

I will be posting a new recipe on Thursday.  If you are joining me in the cooking challenge I posted here you still have a few days to give it a try!

Happy cooking,
Laurie

Join me?

In a recent post which you can view here, I promised you a new recipe each week.   I would like to propose a challenge...

Join me!   


Go through your cookbook stash and cook up something new each week.  When you see my new post come back and tell me what you made with a review of your recipe.

Rules: 
1.  Your recipe should come from a cookbook or magazine.  Try not to use the internet unless you don't own any cookbooks.  The idea is to actually use some of those cookbooks collecting dust in your cupboards!

2.  Make something new.

That's it! 


Now for this weeks recipe...

I chose this beautiful cookbook by Ina Garten.

Roasted Shrimp with Feta
serves 4

Ina says:  Assemble this early in the day and throw it in the oven before dinner.  I serve big chunks of crusty bread so everyone can mop up all that delicious sauce.  I love the Greek combination of tomatoes, garlic, oregano, wine, and feta; they enhance- but don't overpower- the briny flavor of the shrimp.  Using peeled shrimp makes this dish so easy.

4 tablespoons     good olive oil, divided
     1 1/2 cups     medium-diced fennel
 1 tablespoon     minced garlic (3 cloves)
         1/4 cup      dry white wine
                   1      (14 1/2-ounce) can diced tomatoes
  2 teaspoons      tomato paste
    1 teaspoon     dried oregano
 1 tablespoon     Pernod
    1 teaspoon     kosher salt
 1/2 teaspoon     freshly ground black pepper
1 1/4 pounds      (16 to 20 per pound) peeled shrimp with tails on
       5 ounces     good feta cheese, coarsely crumbled
            1 cup     fresh bread crumbs (see note)
3 tablespoons    minced fresh parsley
    1 teaspoon     grated lemon zest
                   2     lemons

Preheat the oven to 400 degrees.

Heat 2 tablespoons of the olive oil in a 10- or 12-inch heavy oven-proof skillet over medium-low heat.  Add the fennel and saute for 8 to 10 minutes, until the fennel is tender.  Add the garlic and cook for 1 minute.  Add the wine and bring to a boil, scraping up any browned bits.  Cook for 2 to 3 minutes, until the liquid is reduced by half.  Add the tomatoes with the liquid tomato paste, oregano, Pernod, salt, and pepper to the skillet.  Simmer over medium-low heat, stirring occasionlly, for 10 to 15 minutes.


Arrange the shrimp, tails up, in one layer over the tomato mixture in the skillet.  Scatter the feta evenly over the shrimp.  In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp. 


Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown.  Squeeze the juice of 1 lemon over the shrimp.  Serve hot with the remaining lemon cut into wedges.

Note: for 1 cup of fresh bread crumbs, remove the crusts from 4 slices of white bread and process them in a food processor fitted with the steel blade until the bread is in crumbs.  

Notes and tips from the cook:

I have never cooked with fennel before and wasn't sure if I should use the white and green parts, so I used all the white and some of the green.  Also, I forgot to buy Pernod- which I had never heard of.  It is a liqueur with an anise and licorice flavor.

We loved this recipe!  The two things I would do differently... Pop the tails off.  It was a hassle to pop them  off with the sauce all over them.  Also, I would cook this for 30 minutes instead of 15.

I would definitely make this again, in fact my daughter is coming home this weekend and I will be making it for her!

Happy cooking...
Laurie

Hunting Food

My husband is venturing into the woods...

It's elk season.

He ventures into the woods alot this time of year.

We always tell him not to come home unless he's packing an elk.

Last week he came home without one.

We are sending him back.

Try again honey...

You can do it!

Maybe if he has really great food he will stay longer...

All of this...

turned into this...

breakfast burritos

cheesy potatoes pre-cooked ready to heat up on the grill

fabulous chicken

individual apple pies

Yes, there is enough food here to feed six hunters for a month.
That's just the way it goes...

The chicken is always a hit and is so easy to make.  For you fellow blogger's  I am going to share my secret recipe.  Just don't tell anybody else...

Sweet and Savory Chicken

1 large package chicken drumsticks, thighs or wings

1 large bottle Yoshida's Original Gourmet Sauce

Lemon Pepper

Montreal Steak Seasoning

Kosher salt

Pre heat oven to 450 degrees.  Place chicken in a large baking dish.  Generously sprinkle chicken with steak seasoning, lemon pepper and salt.  Pour Yoshida's over the whole deal.  The Yoshida's should just about cover the chicken, don't be shy about pouring. More is good!

Bake at 450 degrees for 30 minutes.  Reduce oven temperature to 250 degrees and continue baking for at least 2 hours. 

That's it you're done, remove from oven and watch them disappear...

Hopefully I'll be sharing some great elk recipes soon!