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Cooking time: 3 hours, inc. 2 1/2 hour break, for menu Cooking schedule: see below for instructions
The Corsican Beef is traditionally served over pasta, as here. It makes enough for 4 people, or 2 meals for 2. It should simmer for 2 or 3 hours and doesn't need any attention. It could also be made in a slow cooker and left for hours. I needed some greens after the holidays..... Serve it as a first course salad or vegetable side dish.
Corsican Beef and Pasta Preparation and cooking time: 15 minutes prep; 2 - 3 hours cooking
This is one of those long-cooking dishes that I love doing during the winter. It's not quite a stew and not quite a pasta. If possible, get 1 or 2 thick slices of dry-cured ham, like Prosciutto, from the meat counter.
24oz (750gr) beef, suitable for braising or stewing
6oz (180gr) dry-cured ham, such as Prosciutto, Serrano
1 medium onion
4oz (125gr) mushrooms
4 cloves garlic
15oz (450gr) tomatoes, with juices
1 cup white wine
2 bay leaves
2 tsp dried Herbes de Provence
2 pinches nutmeg
1 tbs olive oil
4oz (125gr) pasta, spaghetti or linguini
Cut beef into cubes 1 - 1 1/2" (3cm), and ham a bit smaller. Roughly chop onions. Trim and chop mushrooms. Mince garlic. Heat oil in Dutch oven or small soup pot over medium-high heat. Add onions, mushroom and garlic and sauté until starting to brown, about 5 minutes. Add ham and beef and sauté, stirring, until all pieces are starting to brown. Roughly chop tomatoes and add to pot, along with the juices. Add wine, herbs, nutmeg and bring to a boil. Reduce heat to a slow simmer (small bubbles just breaking the surface), cover and let cook for 2 - 3 hours.
To finish: Cook pasta according to package directions, just until al dente. Drain and immediately return to pan to low heat. Add 1 cup of the sauce from the beef (but no meat) and stir to combine and heat through. Arrange the pasta on a small platter or two plates. Remove bay leaves from beef. Spoon some beef and ham on top or the pasta and serve.
Spinach and White Bean Salad Preparation and cooking time: 25 minutes
Spinach and white beans with a light vinaigrette and topped with crispy shallots makes a lovely, first course salad.... and fills in for the vegetable as well. We want the shallots to be brown and crisp rather than soft and caramelized. Thus we are cooking them a bit faster and without sugar or stock.
4oz (120gr) fresh spinach
15oz (450gr) white beans, cannellini, about 1 1/2 cups
3 - 4 shallots
2 tsp olive oil
1 tbs white Balsamic vinegar
1 tsp Dijon mustard
1 tsp Herbes de Provence
3 tbs salad olive oil
Slice shallots and sauté in oil over medium heat until brown and crispy, 20 minutes. Do not let burn.
Open, drain and rinse beans. Wash spinach if necessary. Tear, if needed, and put into a salad bowl. Whisk together vinegar, mustard and herbs. Slowly add olive oil, whisking constantly until vinaigrette is thick and creamy. Add about half to the spinach and toss well to coat - tongs work well. Arrange on 2 plates. Add the remaining dressing to the beans and stir to combine. Arrange the beans on top of the spinach. Divided the shallots and sprinkle on top. Serve.
Cooking Schedule: 3 hours, / 2 1/2 hour break |
2 - 3 hour break (or more if using slow-cooker) |
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