BOEUF BRAISÉ AU VIN ROUGE | RICARDO
|1 rôti de palette de boeuf désossé d’environ 1,5 kg (3 lb) et d’une épaisseur d’environ 7,5 cm (3 po)|
|60 ml (¼ tasse) d’huile d’olive|
|3 échalotes françaises, hachées|
|10 ml (2 c. à thé) de baies de genièvre concassées|
|2,5 ml (½ c. à thé) de poivre noir concassé|
|1 ml (¼ c. à thé) de muscade moulue|
|30 ml (2 c. à soupe) de farine tout usage non blanchie|
|500 ml (2 tasses) de vin rouge|
|500 ml (2 tasses) de fond de veau (ou bouillon de boeuf), chaud|
|15 ml (1 c. à soupe) de ketchup|
|4 grosses carottes, coupées en dés|
|115 g (¼ lb) de pancetta, coupée en dés|
|15 ml (1 c. à soupe) de miel|
|Sel et poivre|
- Boeuf braisé au vin rouge
COQ AU VIN RECIPE – NYT COOKING
Provided by: Melissa Clark
Total time: 2 hours
Yield: 4 servings
|3 pounds chicken legs and thighs|
|2 1/2 teaspoons kosher salt, more as needed|
|1/2 teaspoon freshly ground black pepper, more to taste|
|3 cups hearty red wine, preferably from Burgundy|
|1 bay leaf|
|1 teaspoon chopped fresh thyme leaves|
|4 ounces lardons, pancetta or bacon, diced into 1/4-inch pieces (about 1 cup)|
|3 tablespoons extra-virgin olive oil, more as needed|
|1 large onion, diced|
|1 large carrot, peeled and diced|
|8 ounces white or brown mushrooms, halved if large, and sliced (about 4 cups)|
|2 garlic cloves, minced|
|1 teaspoon tomato paste|
|1 tablespoon all-purpose flour|
|2 tablespoons brandy|
|3 tablespoons unsalted butter|
|8 ounces peeled pearl onions (about 12 to 15 onions)|
|2 slices white bread, cut into triangles, crusts removed|
|1/4 cup chopped parsley, more for serving|
- Season chicken with 2 1/4 teaspoons salt and 1/2 teaspoon pepper. In a large bowl, combine chicken, wine, bay leaf and thyme. Cover and refrigerate for at least 2 hours or, even better, overnight.
- In a large Dutch oven or a heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat has rendered, and lardons are golden and crisp, 10 to 15 minutes. Using a slotted spoon, transfer lardons to a paper-towel-lined plate, leaving rendered fat in pot.
- Remove chicken from wine, reserving the marinade. Pat chicken pieces with paper towels until very dry. Heat lardon fat over medium heat until it’s just about to smoke. Working in batches if necessary, add chicken in a single layer and cook until well browned, 3 to 5 minutes per side. (Add oil if the pot looks a little dry.) Transfer chicken to a plate as it browns.
- Add diced onion, carrot, half the mushrooms and the remaining 1/4 teaspoon salt to pot. Cook until vegetables are lightly browned, about 8 minutes, stirring up any brown bits from the pot, and adjusting heat if necessary to prevent burning.
- Stir in garlic and tomato paste and cook for 1 minute, then stir in flour and cook for another minute. Remove from heat, push vegetables to one side of pot, pour brandy into empty side, and ignite with a match. (If you’re too nervous to ignite it, just cook brandy down for 1 minute.) Once the flame dies down, add reserved marinade, bring to a boil, and reduce halfway (to 1 1/2 cups), about 12 minutes. Skim off any large pockets of foam that form on the surface.
- Add chicken, any accumulated juices and half the cooked lardons to the pot. Cover and simmer over low heat for 1 hour, turning halfway through. Uncover pot and simmer for 15 minutes to thicken. Taste and add salt and pepper, if necessary.
- Meanwhile, melt 1 tablespoon butter and 2 tablespoons oil in a nonstick or other large skillet over medium-high heat. Add pearl onions, a pinch of sugar and salt to taste. Cover, reduce heat to low and cook for 15 minutes, shaking skillet often to move onions around. Uncover, push onions to one side of skillet, add remaining mushrooms, and raise heat to medium-high. Continue to cook until browned, stirring mushrooms frequently, and gently tossing onions occasionally, 5 to 8 minutes. Remove onions and mushrooms from skillet, and wipe it out.
- In same skillet, melt 2 tablespoons butter and 1 tablespoon oil over medium heat until bubbling. Add bread and toast on all sides until golden, about 2 minutes per side. (Adjust heat if needed to prevent burning.) Remove from skillet and sprinkle with salt.
- To serve, dip croutons in wine sauce, then coat in parsley. Add pearl onions, mushrooms and remaining half of the cooked lardons to the pot. Baste with wine sauce, sprinkle with parsley and serve with croutons on top.
RATATOUILLE | RICARDO
Provided by: Ricardocuisine
Total time: 1 hours 5 minutes
Prep time: 30 minutes
Cook time: 35 minutes
|1 eggplant, cubed|
|1 large onion, chopped|
|6 tbsp (90 ml) olive oil|
|3 garlic cloves, finely chopped|
|1/2 lb (225 g) white button mushrooms, quartered|
|1/4 tsp red pepper flakes|
|2 yellow bell peppers, seeded and diced|
|2 zucchini, cubed|
|1 can (28 oz/796 ml) diced tomatoes, drained|
|4 thyme sprigs|
|1/4 cup (10 g) basil, chopped|
Calories 220 calories
How do you make Oeufs Cocotte?
Oeufs cocotte is a French way of baking eggs in a water bath in the oven – you can add other ingredients as well but ham and cheese is one of the easiest variations. Oeufs cocotte taste best served hot with toast or strips of bread to dip in the egg yolks. Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle.
How do you make a brown roux?
Roux is made by cooking equal parts flour and fat together until the raw flavor of the flour cooks out and the roux has achieved the desired color. Butter is the most commonly used fat, but you can also make roux with oil, bacon grease, or other rendered fats. There are four varieties of roux: white, blond, brown, and dark brown.
Why collect Le Creuset mini-Cocotte?
On one of my early visits, a friend gave me a Le Creuset mini-cocotte as a housewarming gift and it has become a tradition to collect them in a variety of different colors over the years. These sturdy little stoneware vessels maintain even temperatures so they resist scorching and block moisture absorption to prevent cracking, crazing and rippling.
How do you make a cake Roux at home?
Begin by heating 2 tablespoons oil or fat in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Then, whisk in 3-1/2 tablespoons of flour to form a thick paste the consistency of cake frosting. Continue whisking as the roux gently bubbles and cooks to the shade desired.