Julia’s Iconic Recipe For Boeuf Bourguignon – With A Touch Of Honey

Be sure and watch the video. It’s a classic!

This is my favorite of Julia’s recipes, with French Onion Soup a close second. Of course, a touch of honey only makes it better!!

Yield:  6 servings

Ingredients

One 6-ounce piece of chunk bacon

3 1/2 tablespoons olive oil

3 pounds lean stewing beef, cut into 2-inch cubes

1 carrot, sliced

1 onion, sliced

Salt and pepper

2 tablespoons flour

3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)

2 1/2 to 3 1/2 cups brown beef stock

1 tablespoon tomato paste

2 cloves mashed garlic

1/2 teaspoon thyme

A crumbled bay leaf

2 tablespoons honey

18 to 24 white onions, small

3 1/2 tablespoons butter

Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)

1 pound mushrooms, fresh and quartered

Cooking Directions

Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.

Preheat oven to 450 degrees.

Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.

Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.

In the same fat, brown the sliced vegetables. Pour out the excess fat.

Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.

Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).

Remove casserole and turn oven down to 325 degrees.

Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.

Add the tomato paste, garlic, herbs, honey and bacon rind. Bring to a simmer on top of the stove.

Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms.

Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.

Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.

Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.

Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.

Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.

Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.

Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.

Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.

If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.

Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.

Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

REMEMBER TO LIKE ROMANCING THE BEE ON FACEBOOK TO WIN PRIZES!

Braised Winter Greens

Braised greens

Kale, Swiss chard and collard greens are in season virtually everywhere. They are so good for you, and especially tasty when prepared southern-style with honey.  Try some from your local farmers’ market.

Yield:  8 to 10 servings

Ingredients

3 tablespoons olive oil

1/2 pound bacon slices, roughly chopped

4 garlic cloves, thinly sliced

2 cups chicken stock

1/3 cup cider vinegar

2 tablespoons honey

1 bunch collard greens, ribs removed

1 bunch kale, ribs removed

1 bunch Swiss chard, ribs removed

Salt and freshly ground black pepper

Directions

In a large pot heat oil and bacon over high heat until bacon is well browned. Stir in garlic and cook 45 seconds. Deglaze with chicken stock and vinegar. Add honey and greens and partially cover. Lower heat to medium and cook for 30 minutes. Season with salt and pepper, to taste.

Jalapeno Honey Corn Bread Muffins

jalapeno 2

These muffins go beautifully with the Black Bean Soup posted earlier today.

Ingredients

1 cup sifted flour

1 cup cornmeal, preferably stone ground

1 tablespoon sifted baking powder

1 teaspoon dried hot red-pepper flakes

1 teaspoon honey

1/2 teaspoon salt

1 1/2 teaspoons ground cumin

2/3 cup sour cream

2/3 cup milk

2 tablespoons melted butter

1 large egg

1/3 cup finely diced fresh or canned jalapenos

1/3 cup finely diced green onions or scallions

1/3 cup drained canned corn kernels

1 3/4 cups finely grated sharp Cheddar cheese

Melted butter or liquid bacon fat for greasing muffin tins

Directions

Preheat the oven to 375 degrees.

In a mixing bowl, combine the flour, cornmeal, baking powder, pepper flakes, salt and cumin, and blend well.

In a separate mixing bowl, add the sour cream, honey and milk, and blend well with a wire whisk. Beat in the melted butter and egg.

Add the liquid ingredients to the cornmeal mixture and blend well. Add the chilies, green onions, corn and cheese. Blend thoroughly.

Grease the inside of eight half-cup muffin tins. Spoon equal portions of the batter into each greased tin. The batter may be a bit higher than the top of the tins.

Place in the oven and bake 25 minutes. Ideally, these muffins are best eaten hot, fresh from the oven.

Yield:  Eight muffins

Black Bean Soup With Honey

black bean soup

The inspiration for this recipe was one that appeared in the New York Times Sunday Magazine on January 4, 1987.  The recipe looked so good that by the time I made it to the grocery store, all the black beans had been sold out!

Ingredients

1/2 pound smoked slab bacon with rind

1 1/2 cups finely chopped onions

1 1/2 cups finely chopped celery

1 1/2 cups finely diced carrots

1 bay leaf

1 tablespoon finely minced garlic

1 1/4 teaspoons dried thyme

4 tablespoons ground cumin

1 teaspoon freshly ground black pepper

1/4 cup finely chopped fresh oregano leaves or 1 tablespoon dried oregano, crumbled

3 tablespoons tomato paste

16 cups rich chicken broth, preferably homemade and concentrated, or canned broth may be substituted

1 pound black turtle beans or other black beans, about 3 cups (soaked and drained)

6 tablespoons freshly squeezed lime juice

2 tablespoons honey

1/4 teaspoon cayenne pepper

Salt to taste, if desired

1/2 cup finely chopped fresh coriander leaves

Salsa for garnish (recipe follows today)

Sour cream for garnish

Directions

To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 minutes. Remove cover and allow beans to sit in the liquid for one hour. Drain.

Slice off and reserve the rind of the bacon. Cut the bacon into quarter-inch cubes. There should be about one and one-half cups.

Put the bacon cubes and the rind into a heavy kettle or casserole and cook, stirring often, until rendered of fat. When ready, the bacon cubes should be well-browned and crisp.

Add the onions, celery, carrots, bay leaf, garlic, thyme, three tablespoons of the cumin, black pepper and oregano. Stir to blend and cover the kettle or casserole closely. Cook about five minutes over moderately low heat. Do not allow the mixture to burn.

Add the tomato paste and stir briefly. Add the chicken broth and bring to the boil.

Add the soaked beans to the soup. Cook, uncovered, over relatively high heat about two and one-half hours, skimming the surface occasionally to remove foam, scum and fat as it rises to the top. The soup is ready when the beans are soft and some of them have disintegrated because of the cooking heat and stirring.

Stir in the lime juice, honey, cayenne pepper, salt, coriander leaves and remaining cumin. Remove and discard the bacon rind and bay leaf.

Puree soup a bit with an immersion blender.

Ladle the soup into individual soup bowls. Serve the salsa and sour cream on the side, to be added at will. This soup is best served with jalapeno honey corn-bread muffins as an accompaniment (recipe follows today).

Yield:   Eight to 12 servings

Perfect Herbed Honey Oyster Dressing

 

Stuffing, also called dressing, is a seasoned mix of vegetables and starches and sometimes meat and seafood (such as oysters) that are cooked within the body cavity of an animal that is then served alongside the animal usually as an ancillary course.

Various kinds of stuffing go as far back as the Roman Empire, where recipes appear in De re Coquinaria, a collection found within a kitchen anthology called Apicius that chronicles thousands of Roman dishes. In De re Coquinaria, chicken, rabbit, pork and dormouse stuffings are made available. While some scholars argue that because of the language used in Apicius, which is closer in ways to Vulgar than Classical Latin, that many of the recipes contained within it were not cooked in Rome, there are long traditions and other historical references that corroborate the wide use of stuffing in Ancient Italy.

Stuffing in America is not uncommon in restaurants but is not regularly utilized in most households. Rather, it is traditionally served during the Thanksgiving holiday. 

This is the perfect Thanksgiving stuffing/dressing!

Ingredients

2 loaves Italian or French bread (1 lb total), cut into 3/4-inch cubes (12 cups)

1/2 lb sliced bacon, cut into 1/2-inch pieces

2 to 3 tablespoons olive oil (if needed)

2 medium onions, finely chopped (2 cups)

1 1/2 cups chopped celery

3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme, crumbled

1 tablespoon finely chopped fresh sage or 2 teaspoons dried sage, crumbled

1 tablespoon minced garlic

1 tablespoon honey

1/2 teaspoon salt

1/4 teaspoon black pepper

2/3 cup finely chopped fresh flat-leaf parsley

1 stick (1/2 cup) unsalted butter, melted

18 oysters, shucked, drained, and chopped (3/4 cup)

2 1/4 cups turkey giblet stock or low-sodium chicken broth

 Directions

Preheat oven to 325°F.

Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 25 to 30 minutes total. Cool bread in pans on racks, then transfer to a large bowl.

Meanwhile, cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels to drain, reserving fat in skillet.

If bacon renders less than 1/4 cup fat, add enough oil to skillet to total 1/4 cup fat. Cook onions, celery, thyme, sage, garlic, salt, and pepper in fat in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Transfer to bowl with bread cubes, then stir in bacon, honey, parsley, butter, and oysters. Drizzle with stock, then season with salt and pepper and toss well.

Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.

Cranberry Week – Honey Cranberry Spinach Salad With Bacon, Blue Cheese and Pecans

 

Did you know that cranberries promote heart health?  Cranberries are high in flavonoids that reduce the risk of arteriosclerosis which reduces blood flow within the arteries. Ongoing research continues to suggest that cranberries may offer a natural defense against arteriosclerosis, which can lead to heart attacks, angina and blood clots.

Ingredients

  • 1/2 pound hickory smoked bacon slices, roughly chopped
  • 1/2 cup pecans, toasted and roughly chopped
  • 2 (6-ounce) containers baby spinach
  • 1/2 small red onion, thinly sliced
  • 1 cup dried cranberries

Dressing:

  • 1/2 cup Danish blue cheese, crumbled
  • 1/4 cup buttermilk
  • 1/4 cup sour cream
  • 1/4 teaspoon honey
  • Salt and freshly cracked black pepper

Directions

Preheat oven to 350 degrees F.

Fry chopped bacon in a medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to a paper towel-lined 1/4-sheet tray to drain.

Toast pecans in the oven on a 1/4-sheet tray until lightly golden and fragrant, about 6 minutes.

In a medium bowl mash the blue cheese with a fork. Mix in the buttermilk, sour cream, honey, salt and pepper, to taste.

Combine baby spinach, red onion, pecans, dried cranberries and bacon in large bowl. Toss with the dressing immediately before serving.

Serves 4.

Honey Baked Beans

Baked beans are a traditional Fourth of July side dish, and this recipe is the best!!

It takes a little time, but the taste and texture are worth it!!

4 cups dried navy, great northern, or other white beans, rinsed and soaked in cold water overnight
8 cups water, or part water and chicken or ham broth
about 1/2 pound bacon
2 cups chopped onion
1/2 cup honey
1 cup ketchup, preferrably Heinz
1/4 cup prepared mustard
2 TBLS worcestershire sauce
salt & pepper

 

Cook the beans in the 8 cups of water or water & stock until tender (about 1 hour). Chop the bacon and fry it until it is starting to brown and release fat, then add the chopped onions, and cook until they soften. Remove the pot from the heat and stir in the ketchup, mustard, honey, and worcestershire sauce. Drain the beans and save the cooking water. Put the beans in a big casserole, and pour in the onion mixture, the cooking water, and salt & pepper to taste. Bake in the preheated 325 degree oven for about 2 hours, until there is a nice crust on top, the liquid is absorbed, and the beans are tender. (add more hot water or stock if they dry out too fast)