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Nourishing Fall Stew
Nourishing Fall Stew Our Nourishing Fall Stew recipe makes use of some of the delicious, healthy root vegetables that are plentiful in autumn. Preparation time: 30 minutes; cooking time: 2-3 hours. • 2 lbs of lamb stew meat • 2 generous lugs of olive oil • 2 slices bacon chopped • 1 butternut or other seasonal squash, diced into 1 inch cubes. • 2 carrots cut in bite size pieces • 1 large turnip quartered • 2 tomatoes quartered • head of celery coarsely chopped • 2 bay leaves • a pinch of nutmeg • 3 garlic
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Gourmet Barbecue Sauce
Hickory The "Hickory" flavor brings out the good old fashion taste of hickory wood chips with a special blend of spices. 14.9 oz jar - Hickory Barbecue Sauce: $5.95 Quantity: 12/14.9 oz jars - Hickory Barbecue Sauce: $71.40 Quantity: Daddy Hern's Turkey Burgers 1lb - ground turkey 1/2 cup - 4 - sesame seed hamburger buns 2 - minced scallions 1/2 teaspoon - ground black pepper 1/4 teaspoon - granulated garlic 1 Tbsp - Daddy Hern's Hickory flavored barbecue sauce In a large bowl, mix the turkey, 1/4 cup
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Venison Casserole
Venison Casserole 1 pound onions, thickly sliced, 2 pounds carrots, cut into 1/2-inch dice, 2 bay leaves, 3/4 cup white wine vinegar, 1 (5-pound) cross-cut saddle venison, cut into 2-inch cubes, 3 tablespoons flour, salt, pepper, clarified butter, 1/2 cup tomato puree, 3/4 cup red wine, 2 tablespoons plus 2 teaspoons red currant jelly, 1 teaspoon arrowroot, 1/2 lemon, thinly sliced, 1/2cup whipped cream, parsley, finely chopped. 1 hour 30 min. 1 hour 55 min. Combine onions, carrots, bay leaves and vinegar
$24.99sportsmanstable -
Anne's Confit of Duck Legs
Anne's Confit of Duck Legs Confit is a popular French preserving process that involves slow-cooking salt-cured meat in its own fat, then allowing it to sit in the fat for up to a few weeks while the flavor deepens. This recipe is brought to us by Anne Willan, founder of La Varenne cooking school in Burgundy, France, and author of "From My Chateau Kitchen." 4 duck legs 3 tablespoons coarse salt 1 teaspoon freshly ground pepper 2 to 3 sprigs fresh thyme 2 to 3 fresh bay leaves, torn into pieces 3 pounds lard,
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Oven-Baked Artichoke Heart and Potato Casserole
Oven-Baked Artichoke Heart and Potato Casserole Cuori di Carciofi e Patate al Forno Vegetables are such an important part of the Italian diet that I devote two episodes each season to what is growing in the vegetable garden. The year that we filmed in Sicily the crew and I visited local markets as well as home gardens. And it was clear that vegetables make up a big part of the Sicilian diet. Eggplant and artichokes are particular favorites. I have a particular fondness for artichoke hearts baked with layers
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Navarin of Lamb with Spring Vegetables
Navarin of Lamb with Spring Vegetables Serves 6 to 8. 2 tablespoons vegetable oil 3 1/2 pounds boneless shoulder or leg of lamb, cut into 1/2-inch cubes Salt and freshly ground black pepper 3 cloves garlic, finely chopped 2 medium onions, peeled and diced 3 tablespoons all-purpose flour 1 cup dry white wine 2 cups Homemade Beef Stock 1 cup canned tomatoes with juice, seeded and crushed 1 tablespoon chopped fresh rosemary, or 2 teaspoons dried 2 teaspoons fresh thyme leaves, or 1 teaspoon dried 1 bay leaf
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Cassoulet D'Artagnan
Cassoulet D'Artagnan This delicious recipe is courtesy of Ariane Daguin. 1 1/2 pounds haricots tarbais, pinto, fava, navy, lima, or flageolet beans, rinsed and picked over 1/2 pound piece ventreche 10 cloves garlic 2 medium onions, halved 1 carrot, coarsely chopped 5 sprigs flat-leaf parsley 3 celery leaves 1 sprig fresh thyme 1 bay leaf 5 whole cloves 10 black peppercorns 4 legs duck confit 2 large tomatoes, peeled, seeded, and chopped 3 tablespoons duck and veal demi-glace Coarse salt and freshly ground
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Osso Buco
Osso Buco Ask your butcher for four veal shanks of similar size, each of them tied so the meat is secured to the bone. The initial searing of the meat is essential to the outcome of this dish. Take your time, and don't let the pieces touch in the pan while you're browning them. Serve with Creamy Polenta. 3 tablespoons vegetable oil 1/4 cup all-purpose flour 2 tablespoons salt 2 teaspoons freshly ground black pepper 4 veal shanks, tied to secure meat to bone 1 cup dried porcini mushrooms 1 dried bay leaf 1
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Sauerbraten
Sauerbraten The best complement to this dish is Perfect Mashed Potatoes. Serves 10 to 12. 1 four- to five-pound top or bottom round of beef Salt and freshly ground black pepper 4 tablespoons canola oil 4 cloves garlic, coarsely chopped 2 large onions, thinly sliced 2 bay leaves 4 tablespoons tomato paste 1/4 cup ketchup 1 cup red-wine vinegar 2 cups red wine, such as burgundy 1/4 cup sour cream Season beef well with salt and pepper. Tie meat tightly every 2 inches with kitchen twine, and once from end to
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Baked Fish Galician Style
Baked Fish Galician Style 1/2 cup plus 4 teaspoons FILIPPO BERIO® Olive Oil, divided 1 large onion, chopped 2 tablespoons minced fresh parsley, divided 2 cloves garlic, crushed 2 teaspoons paprika 1-1/2 pounds new potatoes, peeled and cut into 1/8-inch-thick slices 1 tablespoon all-purpose flour 3 small bay leaves 1/2 teaspoon dried thyme leaves Dash ground cloves 4 orange roughy or scrod fillets, 1 inch thick (about 2 pounds) Salt and freshly ground black pepper Lemon wedges (optional) Preheat oven to
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Silky Braised Chicken with Wild Mushrooms and Pearl Onions
Silky Braised Chicken with Wild Mushrooms and Pearl Onions Don't be afraid to splurge on the wild mushrooms. You do not need very many, and they add fantastic flavor to this dish. Serve with 1 chicken (3 1/2 pounds), cut into 8 pieces, skin on Salt and freshly ground black pepper 2 medium onions, cut into 1/8-inch-thick slices 2 cloves garlic, peeled and slightly crushed 40 sprigs fresh thyme, 3 to 4 bunches 2 dried bay leaves 2 sprigs fresh rosemary 2 cups Riesling wine 1 1/2 cups Homemade Chicken Stock ,
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Eggplant Curry
Eggplant Curry Makes 6 servings 3 small eggplants, peeled, sliced lengthwise into 1/2-inch thick slices, then sliced into 1/2-inch thick pieces 1 teaspoon salt, plus extra for sprinkling 10 tablespoons Manila Coco Virgin Coconut Oil 3 large onions, thinly sliced 4 large garlic cloves, finely chopped 1 tablespoon ground coriander 1 teaspoon ground red chile or cayenne pepper 1/4 teaspoon turmeric 8 green or red jalapeno chiles, seeded and finely chopped or 6 fresh green or red finger-type chiles, seeded and
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Lombardy-Style Stewed Beef
Lombardy-Style Stewed Beef Straccotto alla Lombarda The success of this classic stewed beef from Lombardy in the north of Italy depends on several things: the marinating time (overnight is best), the use of a good red wine, like Barolo, and the flavoring of the onions with speck. Once cooked, it is even better the next day, served atop slices of golden polenta. The word "straccotta" means to cook a long time, and about 2 hours will do it for this recipe. 3 pounds boneless rump or eye round roast 2 1/2 cups
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Beef in Barolo Wine
Beef in Barolo Wine Manzo al Barolo This beef roast is infused with many flavors - wine, garlic, nutmeg, cinnamon, cloves, rosemary, bay leaves - all combining to make your palate sing! Featured on show 1920 - More Piedmont Cooking. 3 pounds boneless rump or eye round roast 2 1/2 cups dry red wine such as Barolo 1 cup diced onion 1 large clove garlic, peeled and minced 1 rib celery, diced 1/4 teaspoon freshly grated nutmeg 1 teaspoon ground cinnamon 2 sprigs rosemary 2 bay leaves 2 whole cloves 4
$--ciaoitalia -
1 cup
Flageolet Beans with Herbs 1 cup Bob's Red Mill Flageolet Beans 1 Onion with 2 Cloves 1 Carrot 1 Stalk Celery 4 Sprigs Parsley 1-1/2 tsp dried Thyme 1-1/2 tsp dried Savory 1 Bay Leaf 1 Tbsp Butter 1 tsp Garlic, chopped 1 Tbsp. Shallots, chopped 1/4 cup Light Cream 1 large ripe Tomato, peeled and diced Prepare Beans: Rinse beans. Pour 5 cups boiling water over beans in a large pot, cover and leave for one hour. Drain, rinse and add 6 cups of water with the onion, carrot, celery, parsley, thyme, savory, and
$--Bobs Red Mill -
Beef Stew, Lombardy Style
Beef Stew, Lombardy Style Stracotto alla Lombarda The success of this classic beef stew from Lombardy depends on several things: The marinating time (overnight is best), the use of a good red wine, and the flavoring of the onions with pancetta, or Italian bacon. Once cooked, the stew is even better the next day, served with slices of golden polenta. 3 pounds boneless rump or eye round roast 2 1/2 cups dry red wine such as Barolo 1 cup diced onion 1 large clove garlic, peeled and minced 1 rib celery, diced
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A Yard of Sausage with Red Cabbage
A Yard of Sausage with Red Cabbage A thick coil of Cumberland sausage, traditionally sold by length rather than twisted into neat coils and weighed out, spills it’s juices into a pot of long cooked cabbage, spiced, sweetened with apple and sharpened with vinegar, This is a splendidly robust dish for winter; just the thing to fend off a chill March wind. Bake potatoes around it for a satisfying supper - all from the oven. Serves 4. Ingredients 1 kg (2¼ Ib) red cabbage 1 tbsp cooking oil 700 g (1½ Ib)
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