Sunday, October 14, 2012

Caramelized Onion & Apple Compote...




2 Large Onions- Julienned
2 Large Fuji Apples- Diced
2-3 T Butter
1 Cup Apple Cider
1 Cup Chicken Stock
1 T Brown Sugar
1 T Balsamic Glaze
Salt & Pepper To Taste
Caramelize Onions In Butter until Dark Brown, Without Burning...
(The Trick To This Is To Frequently Add A Tablespoon At A Time Of Chicken Stock To Deglaze The Pan And Cool Down The Cooking Process In Order To Keep The Onions From Burning)
Add Diced Apples & A Few More Pats Of Butter.
Saute A Few Minutes Until Apples Are Browned.
Add Cider, Chicken Stock, Brown Sugar & Salt & Pepper.
Simmer & Reduce Until Thickened.
Near The End Add The Balsamic Glaze To Brighten The Flavor.

Braised Red Cabbage...





12 Strips of Applewood Smoked Bacon- Diced
1 Large Onion- Diced
4 Cloves Garlic- Minced
1 Head Red Cabbage- Shredded
1 Cup Sweetened Apple Sauce
1/2 Cup Apple Cider Vinegar
1/2 Cup Red Wine
2-3 Cups Chicken Stock
Salt & Pepper To Taste
Saute Onions, Bacon & Garlic in a Large Stock Pot Until Caramelized.
Stir In Shredded Cabbage, Apple Sauce, Cider Vinegar, Red Wine, Chicken Stock & Salt & Pepper.
Cover and Simmer Until Liquid Evaporates and Cabbage Is Tender, Stirring Occasionally.

Roasted Root Vegetables...


Tri Colored Carrots
Celeriac Root
Garlic Cloves
Fresh Thyme
Salt & Pepper
Olive Oil
Roast @ 350 Until Tender

Friday, October 5, 2012

The Giant Pot Pie Recipe...

Yvonne’s Beef Pot Pie Recipe
3-2-1 Pie Dough-
1 ½ lb. All Purpose Flour
1lb. Unsalted Butter
8oz. Ice Water
1 t. Salt
(3-2-1=3 parts flour-2 parts fat-1 part water, by weight)
If you have a scale it takes only a few minutes—set a bowl on the scale and add your ingredients.
Cut the butter into the flour leaving almond size pieces of butter and add just enough ice water to bring the dough together (you want it cold to keep the butter from softening). Remember that the less you work the dough, the better it will be. Wrap and refrigerate for at least an hour, preferably overnight.
Beef Filling
1 lb. Stewing Beef- Cut into small cubes
1 Medium Sweet Yellow Onion-Small Dice
4 Cloves Garlic-Minced
3 Large Russet Potatoes- Small Dice
3 Carrots- Small Dice
1 Cup Frozen Peas
1-32oz. Box-O-Beef-Stock (you may need to add a little extra liquid after adding vegetables)
All Purpose Flour
Salt & Pepper
Coat beef in flour and shake off excess. In a large pot, sauté beef, onions and garlic until browned. Add beef stock, bring to a boil and turn down to a simmer until beef is tender. Add Carrots, wait 10 minutes and add potatoes (you may need to add a little more water or beef stock to cover potatoes) continue to simmer until vegetables are tender. Stir in frozen peas at the end. Season with Salt & Pepper to taste. The potatoes and the flour should thicken the stew enough but you may need to tighten it with a roux or cornstarch slurry. Cool overnight.
Roll out bottom dough and place into pie dish, scoop cold stew into dish, cover with top dough, brush with egg/milk mixture. Cut slits to vent.
Bake @ 350 until GOLDEN.