Warm Leek Salad
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Cooking time: 3:30 (plus marinating) cooking time for menu Cooking schedule: see below for "menu" instructions |
Warm Leek Salad Time: 15 minutes
2 large or 3 medium leeks
2 slices bacon
3 cups chicken stock
Vinaigrette
1 tsp Dijon mustard
2 tsp Balsamic vinegar
1 tbs plus 2 tsp olive oil
Fry bacon until crisp. Remove, drain on paper towels and set aside. Cut root end off leeks. Cut tops leaving 2 - 3 inches (5 - 7.5cm) of pale green. You should have 6 - 7 inches (15 - 17.5cm) of leek. Cut leeks in half the long way and discard outer leaves. Rinse under cool running water fanning the layers a bit to get out any remaining sand. Heat chicken stock in large skillet to a simmer. Lay leeks in a row in the simmering broth. Cover and simmer for 10 minutes. Uncover and remove leeks with a tongs, draining and trying to keep them together. You won't be able to but do the best you can. Divide the leeks and lay on two plates. Drizzle the vinaigrette over the top, sprinkle with the crumbled bacon and serve. reserve chicken stock for use all week
Vinaigrette
Whisk together mustard and vinegar. Slowly drizzle in olive oil, whisking constantly. Vinaigrette will be thick and creamy.
Boeuf Bourguignon Time: 3:30 hours broken into 3 stages Earlier in the day: 5 minutes
Afternoon of: 15 minutes
Simmering time: 3 hours
This is one of those long-cooking dishes that I love doing during the winter. You could
actually let it simmer for 4 - 5 hours and it would be fine - maybe even better....
1 1/2 lb beef for braising or stewing leftovers are intentional
1 bouquet garni - you can buy these ready made in little sachets in the spice section
1 bottle robust red wine preferably a Bourguignon
1 tbs red wine vinegar
1 carrot
4 cloves garlic
1 tbs olive oil
3 - 4 strips bacon or 3 oz (100gr)
2 tbs olive oil
8 - 10 shallots (the recipe 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)
4 oz mushrooms
1 tbs cocoa
3 tbs cornstarch (maizena) dissolved in 3 tbs water
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 half. 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. If short of time you can just let it marinate at room temperature for an hour.
Late afternoon/Early evening: Take the meat out of the marinade and let 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.
45 minutes before you're ready to eat: 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.
leftovers Monday
Mousseline au Gratin Time: 50 minutes
1 1/2 lbs potatoes (750gr), about 4 medium
6 cloves garlic
1/4 tsp salt
2 eggs
3 tbs olive oil
1/3 cup Parmesan cheese
pinch nutmeg
water
Bring a saucepan half full of water to a boil over medium heat. Add salt to water. Peel potatoes and garlic. Cut potatoes into quarters and add to water along with garlic cloves. Cover and bring to a boil. Partially remove lid and boil until done, 20 - 30 minutes. When done, drain, reserving cooking water. Mash potatoes and garlic together. Add enough of the cooking liquid to make very soft mashed potatoes - not pourable but close. In medium bowl whisk eggs, 1 tbs oil, pinch of nutmeg and 2 tbs Parmesan. Add 2 tbs of hot cooking liquid and whisk well. Stir into potatoes. (Now the potatoes will be pourable) Lightly oil a 1 1/2 quart glass baking dish. Pour the potato mixture in. Sprinkle remaining Parmesan over the top. Drizzle with remaining oil and bake, 400F (200C) for 20 minutes. It will puff up and turn golden. Serve. leftovers Monday
Buttered Carrots Time: 25 minutes
2 - 3 carrots - depending on size and hunger
1/4 cup beef stock
1 tbs butter
1 tsp thyme
Peel carrots, cut in half the short way so you have 2 - 3 inch lengths. Cut in half the long way then cut each half again so you have carrot sticks. Put carrots into small saucepan or skillet. Add stock, cover and bring to a simmer over medium heat. Reduce heat and let simmer until done, 10 - 15 minutes. Remove from pan and toss any remaining liquid. Return pan to heat and melt butter. Add chives and carrots, stir well to coat and heat through. Remove from heat, add pepper if you like and serve.
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Cooking Schedule: 3:30 plus marinating |
Clean and cut carrots |
Cooking for Two? Or more?
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