During a long snowy spring in Vermont it is hard not to dream of the first warm-weather barbecues and picnics, and the long days when our Dutch ovens will be mostly neglected. However, while our floors are still frigid and our windows sealed there is still more time to cozy up with homey braises, like the classic Boeuf Bourguignonne.
It sounds fancy in French, but in English Boeuf Bourguignonne translates to Beef Burgundy, a simple stew that any home cook can accomplish. In Burgundy the regional Charolais cattle and Pinot Noir grapes were naturally combined into a beef stew that utilized the fruits of local agriculture to create the calories necessary to work the farms. Any stew cut of beef or fruity and dry red wine will do. Together with bacon, beef stock, aromatic vegetables, and the flour the meat is browned in, the wine creates a rich and complex gravy.
Ingredients: (for 8 servings)
2 1/2 pounds stew beef, cubed
1/4 pound bacon ends, diced
2 cups red wine
4 cups beef stock
1 tablespoon tomato paste
2 tablespoons olive oil
1/4 cup flour
1/2 pound pearl onions
1/2 pound button mushrooms
4 carrots, chopped
6 stalks celery, chopped
1 tablespoon fresh thyme
2 bay leaves
1/2 teaspoon each salt & pepper
Directions:
Cook bacon ends in Dutch oven over medium heat, stirring frequently, until bacon is crispy and fat is rendered.
Set aside bacon, dust beef with flour and a pinch of salt and pepper and brown in bacon fat over medium-high heat in small batches, adding olive oil if more fat is needed.
Set aside beef, add pearl onions and button mushrooms and cook, stirring frequently, over medium-high heat for about five minutes.
Set aside onions and mushrooms. Add tomato paste to the hot pan and stir for thirty seconds until thickened. Add wine, whisking until fully incorporated. Add beef stock, whisking frequently until simmering.
Return beef, bacon, onions, and mushrooms to Dutch oven. Add bay leaves, fresh thyme, chopped carrots and celery, salt and pepper.
Bring to a boil, reduce to a simmer over low heat, cover tightly and cook for 1 1/2 to 2 hours until meat is fork tender. Serve over mashed or boiled potatoes, and enjoy!
When I saw beautiful, fresh local rabbit livers in the case of my local butcher my first thought was pâté.
The livers themselves cost almost nothing, barely a dollar’s worth provided enough pâté for a party, and the good butter I added cost only a little more.
In fact, when you make it yourself, this clever little mousse of fatty meat and butter loses it’s mystery and becomes nothing more than a decadent snack and a great way to elevate the humble liver.
First, thoroughly rinse and pat dry:
1/2 lb. liver (about 6 rabbit livers)
Sear liver to rare over high heat in:
1 tablespoon butter, browned
Cool liver while in the same pan sautéing:
2 shallots & 2 cloves garlic, minced
Deglaze pan with:
3 tablespoons vinegar, wine or brandy
Combine in food processor:
Room temperature seared liver
Sautéed shallot & garlic
Pan drippings & vinegar (or spirit)
Salt & pepper to taste
Pulse until smooth while adding, in small pieces:
6 tablespoons cold butter
Melt remaining 2 tablespoons of butter for storing.
When pâté is smooth, store in small crocks, each covered with a thin layer of melted butter. This will protect the pâté from going bad or taking on other flavors during refrigeration.
Serve with crusty bread, Dijon mustard and cornichons, homemade dilly beans or your favorite pickles. Enjoy!
When I bought these beautiful red currants from a local farmer she kindly asked me what I planned to do with them. She informed me that they were rather tart to be eaten out of hand, and I assured her that I planned to make syrup.
Raw currants can add a pop of complex acidity to the right dish and are nothing to be afraid of, but I had my heart set on enjoying their red fruit and wine flavor in ice creams and Italian sodas in the heat of summer.
Here is how I made my syrup:
Rinse the fresh currants, feeling free to leave them on the vine.
Add currants to a saucepan with:
2 cups white sugar
2 cups water
Bring to a boil, then turn down the heat and allow to simmer for five minutes. Cover the saucepan and let the mixture cool slowly, then strain through a fine mesh sieve and chill thoroughly in the refrigerator in an uncovered jar.
For ice cream, add a cup of syrup to chilled vanilla ice cream base before freezing. For Italian soda, top a few tablespoons of syrup with soda water and a splash of cream. Share these magical handmade creations with guests for a sophisticated seasonal treat, and enjoy!
