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Boeuf Bourgiugnon Soup

1.5 lbs package of quality beef stew meat

2 teaspoons cornstarch

3 tablespoons olive oil

8 oz white button mushrooms, quartered

3 carrots, finely chopped

3 shallots, minced

2 celery stalks, coarsely chopped

3 0z pancetta, chopped

2 tablespoons tomato paste

5 thyme springs

1 bay leaf

1 cup Burgundy wine

8 cups chicken stock

2 cups of water

2 tablespoons unsalted butter

12 oz cooked egg noodles

salt and pepper to taste

Season the beef with 1/2 teaspoon salt and pepper. Coat with the cornstarch.

Heat olive oil in a large dutch oven over medium heat. Lightly brown the beef on all sides and transfer to a bowl.

Add mushrooms to the pot.

Cook until browned, about 5 minutes. Transfer to the bowl with the beef.

Add the shallots, celery, pancetta, and chopped carrots to the pot. Cook until caramelized, about 8 minutes.

Stir in tomato paste.

Return the beef and mushrooms to the pot.

Raise the heat to high. Add wine. Cook, scraping up brown bits with a wooden spoon, until slightly reduced.

Add stock and water.

Add thyme and bay leaf.

Bring to a boil, reduce the heat and simmer, partially covered for 2 1/2 hours.

Time to plate. Add cooked egg noodles to a bowl. Top with boeuf bourguignon and then finish the chives as a garnish.

Here is a close-up:

Happy Cooking!

Let’s cook!

Sweet Sausage Pasta with Truffle Oil

1lb sweet Italian sausage

8oz dried pasta

2 tablespoons olive oil

1 small onion, diced

4 cloves garlic, minced

1 can of diced tomtoes, drained

1 cup baby bella mushrooms, sliced

1 teaspoon italian seasoning

1 teaspoon dried parsley

fresh grated parmesan cheese

white truffle oil

salt and pepper

Cook the sausage over medium heat on a large skillet.

Once brown, drain and return back to the skillet, add garlic and onion (this is a great time to start making your pasta).

Add diced tomatoes.

Add Italian seasoning and parsley.

Add mushrooms.

Cook until the mushrooms are tender.

Drain the pasta. Add the cooked pasta to the sausage.

Time to plate.

Time for the truffle oil which Jen gave me for Chirstmas.  How much truffle oil you add is really up to your taste.  We really like it, and this type of oil came in a spritzer bottle, so we added about 6 sprays of the truffle oil to the serving of pasta.

Add grated parmesan cheese and garlic bread and this meal is complete.

Here is the close-up:

Now you have a complete meal under 30 minutes which is packed with favor!

Happy Cooking!

Let’s cook!

Penne Pasta in a Creamy Mushroom Sauce

4 tablespoons butter

1 tablespoon olive oil

5-6 shallots, sliced

1/2 pound dried Porcini mushrooms

1 teaspoon all-purpose flour

1 cup heavy cream

1/3 cup port

4oz chopped sun-dried tomatoes

1/2 teaspoon nutmeg

1 pound of fresh Italian sausage

12oz box dried penne

fresh flat-leaf parsley, chopped

salt and pepper

Start a pot of water for your penne pasta. Melt the butter with olive oil in a large heavy bottom pan on medium heat (I use the dutch oven for this recipe).

In a large skillet at the same time start to brown the sausage.

Add the shallots to butter and olive oil. Cook over low heat, stirring occasionally, for 5 minutes.

Add the mushrooms and cook over low heat for an additional 2 – 4 minutes.

Sprinkle in the flour and cook, stirring for 2 more minutes.

Remove from the heat and gradually stir in the cream and port.

Return to the heat, add the sun-dried tomatoes, sausage, and nutmeg. Cook over low heat, stirring occasionally for 10 minutes.

Meanwhile, add the pasta to your pot of boiling water and the pasta will cook for 8-10 minutes. Drain the pasta and the add to the dutch oven with the sauce. Stir well and cook for another 5 minutes.

Time to plate. I served this for Jen and her friends in a bowl, added chopped parsley with shaved parmesan cheese.

Here is the close-up:

The ladies enjoyed the meal or at least that is what they told me.

Hope everyone has a great night and have a beer tonight, it is American Beer day so I think I just might enjoy one.

Happy Cooking!

Let’s cook!

Pan-seared Chicken with Mustard Sauce

1 package of skinless, boneless chicken breast

3 tablespoons unsalted butter

1 tablespoon mustard seeds

1/3 cup dry white wine

1/3 cup chicken broth

1/4 cup heavy cream

2 tablespoons Dijon mustard

salt and pepper

Place chicken breast between 2 sheets of plastic wrap.

Lightly pound the meat with a mallet or the back of your cast iron pan.

Season the chicken with salt and pepper on both sides. In a large saute pan over medium heat, melt the butter.

Add the chicken.

Turn the chicken only once which for the thickness of the meat it was 7 minutes per side. Transfer the chicken to a plate and let rest.

Time for my favorite part, the sauce. In the same pan you used to cook the chicken, add the mustard seeds over medium heat.

Cook for about 10 seconds. Add the wine and broth and bring to a simmer, stirring until the liquid is reduced–shouldn’t take longer than 2 minutes.

Add cream.

Add Dijon mustard.

Blend the flavors and cook for 2 – 3 minutes.

Return the chicken and the juices from the plate to the pan and simmer over medium heat for 5 minutes.

For this meal I sliced the chicken and drizzled the sauce on top. For sides I made wild rice and spinach. Here is how I did the plating:

Here is the close-up:

Now you have a way to change up that sometimes boring chicken breast.

This week you will see several post from me which I am going to change it up a bit so check back!

Happy Cooking!

Let’s cook!

Shrimp and Fingerlings with Tomato Broth

2 tablespoons extra-virgin olive oil

2 cups finely chopped onions

4 garlic cloves, finely chopped

1 tablespoon smoked paprika

1-14.5 oz. can diced tomatoes

2 teaspoons chopped fresh rosemary

1 teaspoon crushed red pepper (you can use less if you don’t like it spicy)

1 cup Pinot Grigio

1-8oz. bottle clam juice

3 cups of water

8 ounces fingerling potatoes, cut into 1/4 inch thick rounds

1 pound peeled deveined uncooked jumbo shrimp

Heat oil in a large dutch oven. Add onions and saute until tender, stirring often, about 10 minutes.

Add garlic and paprika.

Stir for 2 minutes.

Add can of tomatoes with juice.

Cook for 20 minutes and be sure to stir frequently. Add rosemary and crushed red pepper.

Stir well and then add wine. Cook until liquid evaporates completely about 10 minutes.

Add clam juice.

Then 3 cups of water.

Bring both to a high boil. Add potatoes, simmer until almost tender, about 10 mintues.

Add shrimp, simmer until cooked through, about 8 minutes. Season with salt and pepper to taste.

Time to serve. There is nothing better to me than sourdough bread and a soup like this. Here is how I did the plating:

Here is the close-up:

This might not be a quick meal for a weekday but for me cooking is a great way to remove stress from work. I am looking forward to my lunch tomorrow!

Happy Cooking!

Let’s cook!

She-crab Soup

4 cups whipping cream

2 cups fish stock

1/3 cup all-purpose flour

1/4 cup unsalted butter

2 tablespoons lemon juice

1 pound crabmeat

Sherry

1/4 teaspoon nutmeg

salt and pepper

In a large pot combine whipping cream, salt and pepper to taste. Bring to a boil, then reduce heat, and simmer for 1 hour.

When the cream has simmered for 40 minutes, melt butter in a large pot over low heat.

Once the butter has melted, add the flour.

Stir until smooth.

Add fish stock.

Whisk together until mixture has thickened.

Add mixture to the pot of cream.

Add lemon juice.

Add crabmeat.

Add nutmeg.

Stir well and let cook for another 5 minutes.

Time to serve. Ladle into a bowl and add a spoonful of sherry.

I used fresh chives as the garnish.

Bread was included to dip into the soup and to also help clean the bowls.

Here is a close-up:

This is a great soup to freeze and enjoy later! Since most of Jen’s family lives in Maryland, I think made her a little home sick.  She could not stop raving about how much she loved the she-crab soup!

Happy Cooking!

Let’s cook!

Jumbo Shrimp with Spicy Thai Basil and Lime Marinade

12 jumb shrimp peeled, deveined

1/4 cup fish sauce

1/4 cup fresh lime juice

1/3 cup granulated sugar

1 tablespoon vegetable oil

1 large garlic cloves, finely chopped

1/4 cup fresh basil, minced

1 serrano pepper

In a large bowl, combine fish sauce, lime juice and sugar and whisk until the sugar is dissolved. Add oil, garlic, basil and pepper. Place the shrimp in the bowl and stir well to coat with the marinated. Cover with plastic wrap and let sit for at least 30 minutes.

In a medium saute pan on high heat add the shrimp and marinade.

For this dinner, I used Lo Mein noodles.

Here is how I did the plating and I topped the dish with a few drops of Sriracha sauce:

We were able to break out the chop sticks! Here is a close-up:

Here is the real close-up:

Dinner was sweet and spicy now time to go watch Monday night football!

Happy Cooking!

Let’s cook!

Chicken Caesar Salad

For the dressing:

1/4 cup lemon juice

1/4 cup mayonnaise

1/4 cup grated Parmesan chesse

1 teaspoon anchovy paste

2 garlic cloves

For the salad:

4 cups Italian bread, cut in cubes

3 tablespoons olive oil

4 chicken cutlets

1 package romaine lettuce hearts

salt and pepper

Preheat the oven to 375. Place the bread that you cut into cubes on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Bake for 15 minutes, tossing once.

Heat two tablespoons in a large skillet over high heat. Season the chicken with salt and pepper.

Cook  3-4 minutes per side. Once done remove from the stove and let cool before you slice into strips.

To prepare the lettuce, cut the romaine hearts crosswise into thick strips. Wash and let dry.

Ok the crutons should be done now. Remove the croutons from the oven and let them cool.

Almost done, time to make the dressing. In a blender, combine the lemon juice, mayonnaise, Parmesan, anchovy paste (you don’t have to use this if you are not a fan), and garlic.

(YES, I KNOW THE PASTE DOESN’T LOOK VERY APPETIZING, BUT IT ADDS JUST THE RIGHT FLAVOR!)

Blend until smooth. Add the dressing to the lettuce.

Toss well.

Time to assemble the salad completely. Top salad with chicken strips, croutons, shaved Parmesan, and Jen added scallions.

Here is a close-up:

Now since Jen and I hit that one year mark of marriage the anchovy breath doesn’t bother us. So for the guys that plan on making this for a date, skip the anchovy paste!

Happy Cooking!

Let’s cook!

Three Meat Meatballs with Basic Tomato Sauce

2 cups bread crumbs

2 pounds ground turkey

1 package prosciutto (about 8 slices), diced

8 ounces sweet Italian sausage

3 large eggs

1/2 cup grated Romano

1/4 cup grated Parmesan

3/4 cup fresh chopped Italian parsley

1 teaspoon of ground nutmeg

1/2 cup olive oil

1/2 cup dry white wine

salt and pepper to taste

In a large bowl, combine the turkey, prosciutto, sausage, bread crumbs, eggs, 1/4 cup of Romano, the Parm, 1/2 cup of parsley, nutmeg, and 1/4 cup olive oil.

Time to get the hands dirty. Mix all ingredients until completely combined.

Season with salt and pepper. Now roll the mixture into about 3-inch balls.

Place the balls on a baking sheet, cover, and refrigerate for 1 hour. While the meatballs rest time make the Basic Tomato Sauce.

Basic Tomato Sauce

2 – 28oz cans whole tomatoes

1 red onion, diced

4 cloves garlic, chopped

3 tablespoons fresh thyme, chopped

1/2 medium carrot, shredded

1/4 cup olive oil

salt and pepper to taste

In a saucepan, heat olive oil over medium heat. Add the onion and garlic. Cook for about 10 minutes.

Add the thyme and carrot and cook until the carrot is soft, about 8 minutes.

Add the tomatoes, with their juices, and bring to a boil.

Lower the heat and simmer the sauce for 30 – 40 minutes. Season with salt.

Back to the meatballs. In a dutch over or a VERY heavy-bottom saute pan, heat the remaining 1/4 cup olive oil over high heat until almost smoking. Add the meatballs and brown on all sides.

Jen took a picture of me while I was cooking the meatballs.

Then she noticed I was getting hot oil on my face and on my shirt and asked where the gift was she bought me. Needless to say I put it on faster than me running to watch the latest score of the game.

Ok back to the meatballs. One the meatballs have browned on all sides, transfer to a plate with a papertowel to drain off the oil.

Drain the oil from the pan and add the wine to get the flavors from the bottom.

Add the tomato sauce to the pan and bring to a boil.

Place the meatballs in the sauce and return to a boil, then lower the heat and simmer for 30 – 40 minutes.

Time to plate! For this dinner I made a mushroom Risotto and topped it the meatballs and sauce.

Here is a close-up:

Now you have a meatball recipe that will make you smile as you eat it, and have your friends talking about how awesome it would be to have them as a sandwich the next day.

Happy Cooking!

Let’s Cook!

Grilled Veal Loin Chops with Spinach Salad

3 veal loin chops, about 1 inch thick

4 vine ripe tomatoes, cut into wedges, cuting each wedge in half

1/2 cup fresh basil leaves, torn

1 small red onion, sliced

3 tablespoons balsamic vinegar

1/4 cup olive oil

2 handfuls fresh spinach, stems removed

1/2 cup pitted kalamata olives, chopped

salt and pepper

In a large bowl combine the tomatoes, basil, red onion, salt, pepper, balsamic vinegar and about 2 tablespoons olive oil. Let the tomatoes sit.

Heat grill on high-heat. Coat the veal chop with olive oil and liberally season both sides with salt and pepper.

Once the grill is hot, add the chops and cook on the first side for 6-8 minutes. DO NOT MOVE THE CHOPS AROUND! ONCE YOU PLACE ON THE GRILL, LEAVE THEM ALONE FOR 6 MINUTES! (ok I hope the all caps got your attention)

Flip the chops and cook for another 6 – 8 minutes.

Remove the chops and let them rest with a tented piece of foil for 5 minutes.

While the chops rest, add the spinach and olives to the bowl of tomatoes and toss to coat well. Time to plate.

I added some of the tomato balsamic juice from the bottom of the salad bowl on top of the chops. Here is a close up:

Here is a close-up of the salad:

So there you have it, a great way of making veal loin chops under 30 minutes!

I hope everyone has an enjoyable and safe long holiday weekend. I am cooking and posting on Saturday and will have a post on Monday from a new restaurant here in Woodstock, GA.

Happy Cooking!