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Menu Plan for Fall II: Week 6, Day 2

Boeuf Bourguignon
Mashed Potatoes with Caramelized Onions
Sautéed Butternut Squash with Shallots

Cooking time:  3 1/2 hours for menu          Cooking schedule: see below for instructions

      This is classic French Bistro fare and one of those long-cooking dishes that I love doing during the winter.  It simmers while you get on with your life,  You could actually let it cook for 4 - 5 hours and it would be fine - maybe even better....   And, it's enough for two meals.

Boeuf Bourguignon

Total time: 3 hours 30 minutes       Earlier in the day: 5 minutes, Afternoon: 15 minutes,  Simmering time: 3 hours
   I finally discovered the secret to the rich, unctuous red wine sauces in Boeuf Bourguignon and Coq au Vin: cocoa.  This will make enough for 2 meals.  The original version calls for pearl onions but I normally have to buy a huge bag to get the few I want so I use shallots..  plus I like the taste better. 

 Ingredients:

• 24oz (720gr) beef, suitable for braising or stewing
• 1 bouquet garni   you can buy these ready made in little sachets in the spice section
• 1 bottle (750ml) robust red wine   preferably a Burgundy
• 1 tbs red wine vinegar
• 1 carrot
• 4 cloves garlic
• 1 tbs olive oil
• 3 - 4 strips bacon, 3oz (100gr)
• 8 - 10 shallots 
• 4oz (120gr) mushrooms
• 1 tbs cocoa   pure cocoa powder, nothing added
• 3 tbs cornstarch (maizena) dissolved in 3 tbs water

 Instructions:

• Earlier in the day:
• Trim beef and cut into 2 inch (5 cm) cubes.  Put into a small, deep bowl or sauce pan. 
• Peel the carrot and cut in thirds. 
• Peel the garlic. 
• Add the carrot, garlic and bouquet garni to the beef. 
• Add the red wine and the vinegar, cover and refrigerate for at least 4 hours or overnight. 
• Late afternoon/Early evening: 
• Take the meat out of the marinade and let it drain, reserving all of the marinade.  
• Heat oil in small stock pot or Dutch Oven.  Add beef and brown on all sides, about 10 minutes. 
• Pour the reserved marinade over the beef, along with the carrot, garlic and bouquet garni.  Cover and bring to a boil. 
• Reduce heat and let simmer for at least 3 hours.
• 50 minutes before it's done: 
• Clean mushrooms and shallots. 
• Cut mushrooms in half or quarters if large. 
• In nonstick skillet sauté bacon until crisp.  Remove and crumble (don't eat!) 
• Add mushrooms and shallots to skillet and sauté over medium heat until nicely browned, about 10 minutes.  
• Add mushrooms, shallots and bacon to beef.  Simmer for 30 minutes.  
• Finishing:
• With slotted spoon take everything out of the sauce (don't worry about the bacon) and put on a small platter. 
• Discard bouquet garni and carrot.  
• Keep warm in the oven while you finish the sauce. 
• Bring sauce to a boil over medium - high heat.  Whisk in cocoa and let reduce for 5 minutes. 
• Slowly whisk in cornstarch mixture to thicken.  You probably won't need all of it so stop periodically and let it cook to test consistency.  It clears as it cooks and thickens. 
• Spoon some sauce over the beef, shallots and mushrooms and serve, remaining sauce on the side.

Mashed Potatoes with Caramelized Onions  

Total time: 30 minutes
    The caramelized onions add a bit of sweet and the horseradish adds a bit of hot, making these a great accompaniment to roast meats... with or without gravy!

 Ingredients:

• 2 medium potatoes, 10oz (300gr)
• 1 large onion
• 1 tbs olive oil
• 1 tbs brown sugar
• 1 tsp prepared horseradish
• 1 tsp Dijon-style mustard
• 3 tbs milk, yogurt or chicken stock

 Instructions:

• Peel and cut potatoes into cubes.
• Cook in boiling, salted (1/4 tsp) water, partially covered, for 15 - 20 minutes, until very tender.
• Peel and cut onion in half through the stem end.  Cut into thick slices, then cut the slices in half.
• Heat oil in nonstick skillet over medium heat.  Add onions and sauté until very tender and starting to brown, about 25 minutes.
• Stir in sugar and cook, stirring, until sugar is melted.  Keep warm.
• To assemble: Put milk, horseradish and mustard in a small bowl and stir or whisk well, to break-up mustard.
• Add to skillet with the onions and heat through.
• Drain potatoes and mash with potato masher or fork.

Cooking Schedule: 3 1/2 hours for menu Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, 2 medium skillets (1 used 2X), medium saucepan with lid, deep bowl, small pot or Dutch oven Early in the day: Cut beef Peel carrot, garlic Cut carrot Put beef, carrot, garlic, bouquet garni in bowl Pour wine, vinegar, over all, cover, refrigerate 3 hours before dinner: Remove beef from marinade, drain Reserve marinade, carrots, garlic, herbs Brown beef Pour reserved marinade, carrots, etc. over beef Bring to a boil, cover, reduce heat, simmer        Take a 2 hour break... or more 50 minutes before beef is done: Sauté bacon Peel all shallots, divide

Clean mushrooms, cut if needed Remove bacon Sauté shallots, mushrooms Peel, slice onion for potatoes, sauté onion Add crumbled bacon, shallots, mushrooms to beef Peel, cut potatoes, cook Clean butternut squash if needed, cut Slice shallots for squash Sauté squash, shallots, paprika     Pause while stuff cooks Mind the squash Combine milk, horseradish, mustard Drain potatoes, mash Add sugar to onions Add milk mix to onions Combine onions, potatoes Remove beef, vegetables from pot, discard veg Cover beef, vegetables to keep warm Increase heat under sauce, whisk in cocoa, reduce Dissolve cornstarch in water Finish sauce, serve all

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