All Day Sunday
by When the weather is cold, to me, there's nothing like the smell of something warm and yummy in the kitchen, simmering all day. Post your favorite all day sunday recipes here.
Beef Stew with Port and Porcini
Courtesy of Food & Wine magazine
Active Time: 1 HR
Total Time: 3 HRS plus overnight marinating
SERVES: 6
Ingredients
• 3 pounds beef chuck roast, fat trimmed, meat cut into 1-inch pieces
• 2 large onions, coarsely chopped
• 4 large garlic cloves, thinly sliced
• 4 thyme sprigs, plus 2 teaspoons finely chopped thyme leaves
• 2 bay leaves
• 1 cup pure olive oil
• 1 bottle (750 ml) dry red wine
• Salt and freshly ground pepper
• 1/2 ounce dried porcini mushrooms (1/2 cup)
• 1 cup ruby port
• 2 tablespoons tomato paste
• 1/4 cup extra-virgin olive oil
• 3 slices thick-cut bacon, cut into 1-inch pieces
• 2 celery ribs, finely chopped
• 1/2 cup all-purpose flour
• 2 large carrots, cut into 1-inch pieces
• 4 large shiitake mushrooms, stems discarded, caps thinly sliced
• 2 cups chicken stock or low-sodium broth
• 2 tablespoons minced flat-leaf parsley
Directions
1. In a large bowl, toss the beef chuck with the onions, garlic, thyme sprigs, bay leaves, pure olive oil and 1 cup of the red wine; season with salt and pepper. Cover with plastic wrap and refrigerate overnight.
2. Drain the meat. Transfer the meat to a paper towel–lined plate and pat dry; reserve the onion mixture separately.
3. In a medium heatproof bowl, cover the dried porcini with the port. Microwave at high power for 1 minute, until the porcini are softened; let cool. Using a slotted spoon, transfer the porcini to a food processor. Add the tomato paste and half of the porcini soaking liquid and process until smooth. Reserve the remaining porcini soaking liquid.
4. In a large, heavy casserole, heat 2 tablespoons of the extra-virgin olive oil. Add the bacon and cook over moderately high heat until crisp, about 5 minutes. Add the reserved onion mixture and the celery and cook over moderately high heat, stirring occasionally, until softened, about 8 minutes. Using a slotted spoon, transfer the onion-bacon mixture to a bowl.
5. Heat the remaining 2 tablespoons of olive oil in the casserole. Dust the meat with flour, shaking off any excess. Add half of the meat to the casserole and cook over moderately high heat until browned all over, about 10 minutes. Transfer the meat to the bowl with the onion-bacon mixture. Lower the heat to moderate and brown the remaining meat.
6. Return all of the meat and the onion mixture to the casserole and stir until sizzling. Add the porcini paste and stir for 1 minute. Stir in the carrots and sliced shiitake caps. Add the stock, the remaining red wine and the remaining porcini soaking liquid and bring to a boil. Season with salt and pepper. Cover and simmer over low heat until the meat is tender, about 2 hours. Discard the thyme sprigs and bay leaves.
7. Uncover the stew and cook over moderate heat until the sauce is slightly thickened, about 10 minutes. Add the parsley and 2 teaspoons of chopped thyme, season with salt and pepper and serve.
AI Summary
29 Comments
I knew beef bourguignon was mentioned, but without a recipe. This is how I made it last week for us and a sick family. I'm not sure if i did it completely authentic, but it did come out really nice.
2 1/2 pounds chuck beef cut into 1-inch cubes
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 cloves chopped garlic
1 pint brandy
1 bottle good dry red wine
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
(I did add some more dried herbs, but it was just kind of by eye, whatever seemed good)
3 tablespoons all-purpose flour
1 pound fresh mushrooms stems discarded, caps thickly sliced
First, toss your beef cubes into flour (seasoned w/ salt & pepper), then brown (in batches, so beef is in one layer) in a little olive oil in a large pot. (Something that is NOT teflon)
Next, remove the browned beef from the pot and add your wine, beef stock, brandy and tomato paste, and make sure to scrape the bottom of the pan to get all the bits up. Let that simmer for maybe 10mins, til it reduces a bit.
Next, put your beef, wine mixture, carrots, onions, garlic, herbs into a crock pot, set on at least 6 hours. Make sure liquid almost covers mixture, if not, add a little more beef broth.
When there is about 30 minutes remaining, saute your mushrooms in about 1 tbs of butter until they are soft & browned and add that to the crock pot.
(If you put the mushrooms in at the beginging, they will all but totally disolve)
To serve, toast bread and rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
I feel like having a really succulent roast chicken tonight. It's rainy and chilly here and I'm sick, and I just want something comforting. I only work til 12 today, so I have time to stop by the grocery store grab some supplies and put it up to roast. I was just going to do rosemary & lemon, with roast fennel & potatos under it. Unless someone (web-toed, haha) has any suggestions.
Haha - I love rosemary and lemon. That sounds really good!
i saw this on TV yesterday! yum! do you have a cooking sombrero to roast the chicken on?
I don't know what a cooking sombrero is. What is it?
it's this oven dish kinda thing that looks exactly like a sombrero with a hole in the top. you stick a whole chicken on the middle part, throw it in the oven, and the heat from the oven goes up into the chicken, cooking it faster and more evenly. the guy put patatoes in the bottom rim part of the hat and the juices from the chicken dripped down the cone part onto the patatos. it looked delicious. he used the same ingredients you mentioned, so i thought you might have seen it. i can't find a link to the cooking sombrero and my time limit for looking for things like that is 90 seconds, so...
I think what you're talking about is a "tangine". Although I've never seen it used for roasted chicken.
Pretty much that, but the cooking is down on the outside part. And it looks exactly like a sombrero.
I made this last night...followed Barefoot Contessa's recipe for "Perfect Roast Chicken".
I changed it a bit. It had: Garlic, Lemon, Thyme, Rosemary: Stuffed inside chicken. Season inside & out well with salt & Pepper, and brush a little melted butter on the outside. Then chopped Carots, Onions & Fennel set beneath the chicken. Roast at 425 for about 60 mins. And be sure to let the chicken "rest" for 20 minutes covered with tin foil, out of the oven before you carve it. It really came out PERFECT.
Then I made garlic roasted potatos to go with it.
Red Skin Potatos, with the skin left on..quartered.
Tons of garlic, salt, pepper, olive oil & a little butter. Roast at 425 for 60 mins. Delish!
Since we have off this Friday, I'm going to scratch my itch to cook lots of good food. I'm going to make soup, beouf bourguignon, and stuffed peppers.
The soup is going to be a vegetable pasta - I love using those tiny diatalini pasta that are often in pasta fagioli. Basically, I'm going to use my food processor to process carrots, onions and celery very finely and to process potatoes sort of chunky. Warm oil in a large, heavy pan, add the potatoes. Essentially, you want the potatoes to "melt" and make the soup thick and velvety. Once the potatoes are browned and leaving bits on the pot (but not burned) add the celery/carrot/onion mixture. Add a few cloves of minced garlic. Clear a spot in the middle of the pot and add tomato paste; let it brown for a minute or two. Add a little white wine to deglaze the pan. Add a few bay leaves, some rinds of parm cheese, and about 4 quarts of boiling water. Let simmer for about an hour, uncovered, until reduced.
The veggies should have pretty much dissipated so that the above is really just a "broth". Then I'll add more, larger chopped carrots, celery, onions, leeks, and let those cook for about 30 minutes. Then I'll add the tiny pasta and cook for another 15 minutes or until it's tender. Mmmmmm...
I always use Ditalini in my pasta w/ broccoli. You just cook the pasta about half way, drain half the water, add your broccoli, tons of garlic, (don't make this on a meeting night!) salt, pepper, & red pepper flakes. Add a little parm on top, and you've got a quick healthy yummy meal.
oh garlic. i was out with a friend at a restaurant and we both didn't realize it but we ordered dishes heavy on the garlic. and the waiter just looked at us and was like, "so this isn't a date?" & i was like, "how'd you know?" and he said"nobody on a date would want to eat this much garlic." i always forget how potent it is because i love it.
Oooh, who's your "friend"????
haha just a friend.
Dish little lady! I'm not out there to get the juicy "news" anymore and I miss it. :P
I think I've finally mastered my grandmother's stuffed peppers recipe:
In a large sautee pan, lightly sautee 1 medium onion, chopped and 4 cloves of garlic, minced in olive oil. Add 1.5 lbs. ground beef (I used ground round) and cook for about 5-7 minutes, or until cooked through. Add 3/4 c. fresh dill, minced and 2 large cans of crushed tomatoes. Stir to combine and bring up to a simmer. Add 1 c. uncooked white rice and remove from heat.
Meanwhile, cut the tops off about 8 Italian (sometimes called "frying") peppers (they're the light green, super long ones), removing the seeds but keeping the tops themselves (so the peppers have hats). Stuff the peppers with the beef mixture and set in oven proof roasting pan, putting any extra filling around the sides. Add about 1 cup water on top.
Roast in a 400 degree oven for about 1 hour, checking every 25 minutes or so, adding more water as necessary (the end product should be quite cohesive, not soupy, so add small amounts of water if the sides start to dry out).
These are soooooooooooooooooooo good!
i love stuffed peppers, i do mine almost exactly the same. (I don't use dill) A really nice addition is some toasted pignoli (pine) nuts.
so funny, i just read this again, cuz i think i'm going to make them tomorrow, and i thought to myself, hm, these can use some pine nuts....and that's the comment i posted previously.
I gave this soup to a family in my hall who was sick, and they said they really liked it:
Rosemary Chicken and Wild Rice Soup
Ingredients:
5 lbs bone-in, skin on chicken breast (about 5 or 6 breasts)
2 T. dried rosemary
Salt
Pepper
Olive Oil
5 Carrots, peeled
4 stalks celery, peeled and/or rinsed
1 large onion
4 large cloves garlic
2 cups wild rice (I use a mix of brown, red, long grain (black?) rice and barley)
5 stems fresh rosemary
2 bay leaves
3 quarts chicken stock (my favorite recipe is here.)
Directions:
Set oven to 400 degrees.
In a large baking dish lined with aluminum foil, place the chicken breasts, breast side up. Slide some of the dried rosemary between the skin and flesh so that it's visible. Coat each breast liberally with olive oil, salt and pepper. Roast for about 30-40 minutes, or until cooked through. Set aside to cool.
At the same time, cook the rice according to package directions (usually 2 c. water for 1 c. rice). Do not rinse the rice prior to cooking - the starches help bind the soup.
In the meantime, chop the carrots and celery into about 1/2 inch cubes (or half-moons) and dice the onion slightly smaller. Mince the garlic. Mince about 1 T. of the fresh rosemary as small as you can.
Heat 2 T. olive oil in a large stock pan. Saute the onion until translucent. Add the garlic and saute for 1 minute. Add the celery and carrots and saute for another 5 minutes. Add the minced rosemary and 1 T. salt and pepper, each.
While the veggies are sauteing, the chicken should be cool enough to handle. Remove the skin and pull the meat off the bones. Shred or chop the chicken into bite sized pieces, being careful to remove any rosemary that may have burned.
Add the chicken to the stock pot and saute for 1 minute. Add the rice and stock. Wrap the fresh rosemary and bay leaves in either cheesecloth or a coffee filter, creating a little bundle (or bouquet garni). Bring to a boil and simmer for about 30 minutes, or until the veggies are tender.
This soup freezes VERY well. This recipe will make about 8 servings. The chicken and rice can be made in advance, a couple days before the soup is made. I prefer a very carrot-y soup, so the ratio of carrot to celery above is larger than usual. If you're using a commercial stock, add less salt to the veggies as they saute.
Lidia Bastianich has a recipe that's similar to this. I've adapted it a little for my own tastes and I'm making it this weekend. The procedure is very similar to above:
In a large dutch oven, brown pan pancetta cubes (it's easier to chop pancetta when it's frozen) in a little olive oil. Remove from pan and set aside. Coat short ribs with salt, pepper and flour and brown, remove and set aside.
In a food processor, combine 4 carrots, 3 stalks celery, 1 medium onion and 6 cloves of garlic until chopped well, but not formed into a paste (learned that one the hard way). Saute the veggie mixture in the pot until fragrant and slightly softened, about 5-7 minutes. Add 2 bay leaves, 3 T. chopped fresh thyme, 3 T. chopped fresh rosemary and about 1/2 small can of tomato paste (maybe 3 T.). Saute all the herbs and the tomato paste for about 3 minutes, or until fragrant.
Add the short ribs (and any accumulated juices), the pancetta, 1 large can of whole roma tomatoes (pureed until lightly chunky), about 1 bottle of cabernet or burgundy wine and enough chicken stock or water to cover the short ribs. Bring the mixture to a boil and then reduce to a simmer for no less than 3 hours.
Carefully remove the short ribs from the pot (they should be falling off the bones at this point) and transfer them to a large bowl. Using two forks, shred the meat off the bones.
Add 1 package (16 oz?) of cherry or grape tomatoes to the pot while still simmering. At the same time, bring a large pot of water to a boil and add tagliatele (sp?) or fettuccine if you can't find the former.
Once cooked, add the pasta to the bowl with the short ribs. By now, the tomatoes should be softened. Add as much of the sauce to the short rib/pasta mixture as you like - I prefer it very moist. If the sauce is a little too thick, add a little pasta water.
Top with finely chopped fresh parsley to taste.
I think I'm going to make this, french onion soup and stuffed peppers this weekend. The short ribs will freeze well, only without the pasta added (another lesson learned: pasta does not freeze well) and enough sauce to keep them moist. My freezer will be very happy!
i've been freezing dinners too lately, i made an extra half tray of lasagna, and i have lamb stew in the freezer. but i like to stock up on meat when it's buy one get one free so my freezing is getting kinda full, i need a secondary freezer.
Me too! I can't wait to get the space for a deep freeze. My current freezer doesn't freeze beef very well; I think it's just not powerful enough. I remember laughing at my dad when he bought a deep freeze, but now I completely understand. I guess I should call him to apologize. ;)
I made this on Sunday. About 7-8 pounds of shortribs, 1 1/2 c. of beef stock, water, and red wine yielded enough finished product for me to freeze 4 mason jars full of meat and sauce (and put 1 in the fridge for tonight), which will be good for about 4 servings each with pasta. I'm very happy with this recipe, but the meal definitely needs to be served with a salad, or it's just too heavy.
Since we have a long weekend, I'm thinking about what kinds of foods I can spend lots of time making.
I think I'm going to make a roast chicken on saturday. I'm going to do the french thing and put potatoes under the roasting rack so they can soak up all the juices - we'll see how it goes.
If I can find some good greek orzo around here, I'd like to make manestra with some of the chicken pieces on sunday (that's orzo roasted with chicken, onions and garlic and topped with parm cheese - it's my childhood).
Then Monday I want to make a big batch of chili (to freeze, mostly) and I think roasted leg of lamb. I love lamb, but I never have enough time to spend to really let it roast for a long time, and I think it's best that way. It's also a pain that legs of lamb are so big and it's just Donovan and I, so I think I might cut off some and grill it, then roast the rest.
Ahhh, it's going to be a good weekend. :)
mannnnnnn, i gotta find a chick that cooks like you. i cook better than all the girls i've ever gone out with. such a shame.
i think everyone should just work in a restaurnat for a while and it will make them love cooking. like i used to loathe it. but just seeing so many ppeople cook all the time and enjoy it made me try to think of better ways to cook stuff. not that i'm that good or even that i love to cook now but i just realized the work and effort. and things just pop into my head now of good combos or things i wanna make or con the chefs into making as specials. plus you learn all the great shortcuts.
Aww, that's sweet! But none of this food happened. Donovan and I both felt crappy all weekend so we didn't really eat anything. This will have to wait for another holiday weekend.... sigh....
I made this stew this weekend. It took a good hour and a half of active prep time. The grocery store didn't have fresh thyme, so I crunched up some dried and it worked well. I also used beef stock instead of chicken stock. Finally, I put it over boiled potatoes. There's not enough liquid to boil the potatoes while the stew cooks, but putting it over them was good. It was hard work, but a nice way to spend a day off.
Made a meal and threw it up on sunday i've, got a lot of things to learn...