Oxtail Bourguinonne

 

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Bourguignonne refers to any dish cooked in the style of Burgundy, France. This dish is similar to classic boeuf bourguignonne (French beef stew), which is beef braised with red wine and mushrooms. Although oxtail was once the tail of an ox, these days the bony cut can be beef or veal origin. Also note that mashed potatoes would make the perfect side dish. And if you desire a gluten free side dish, mashed cauliflower works just as well.

Serves 6

Ingredients:
8 slices fatty bacon, chopped
Olive oil
3 large fresh Italian parsley sprigs
3 large fresh thyme sprigs
2 large fresh bay leaves, bruised
1 tablespoon plus 1 1/2 cups all purpose flour
1 tablespoon unsalted butter
1/4 teaspoon ground nutmeg
4 to 4 1/4 pounds meaty oxtail pieces, trimmed of excess fat
2 cups chopped onions
1 cup diced carrot plus 6 medium carrots, cut into 2-inch chunks
4 large garlic cloves, peeled; 1 minced, 3 left whole
1 3/4 cups beef broth
1 1/2 cups red Burgundy wine (such as Beaujolais)
1 pound crimini (baby bella) mushrooms, cut into 1/4-inch-thick slices
12 small shallots, blanched 1 minute, peeled

Directions:
Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to plate. Pour drippings into small bowl. Return 6 tablespoons drippings to pot (add olive oil, if necessary, to measure 6 tablespoons total; reserve bacon for another use). Tie parsley, thyme, and bay leaves together for bouquet garni. Stir 1 tablespoon flour and butter in small bowl to smooth paste.

Whisk 1 1/2 cups flour, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, and nutmeg in medium bowl. Add oxtails, a few pieces at a time, to seasoned flour and toss to coat.

Heat bacon drippings in pot over medium-high heat. Working in batches, add oxtails and brown on all sides, about 6 minutes per batch. Transfer oxtails to bowl after each batch.
Reduce heat to medium-low. Add chopped onions, diced carrot, and minced garlic to pot. Sauté until onions soften, 5 to 6 minutes. Return oxtails and any accumulated juices to pot. Add bouquet garni, then broth and wine. Bring to boil. Cover and simmer until meat is almost tender, adjusting heat occasionally to maintain gentle simmer, about 3 hours. Mix in mushrooms, shallots, carrot chunks, and whole garlic cloves. Increase heat and return to boil. Reduce heat to low. Cover pot and simmer gently until meat and vegetables are tender, about 45 minutes longer.

Tilt pot and spoon off any fat that rises to surface. Stir flour paste into stew. Simmer uncovered until sauce thickens slightly, stirring occasionally, 6 to 8 minutes. Season to taste with salt and pepper.

Cook’s Notes:
This dish can be made 1 day ahead. Allow it to cool  for 1 hour, then refrigerate uncovered until cold, then cover and keep refrigerated. To serve, rewarm over low heat before ladling into serving bowls.

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Asparagi e Porri al Limone

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Photo Credit: Lidia’s Italian Kitchen, 2017

Asparagi e Porri al Limone
(ASPARAGUS AND LEEKS IN LEMON VINAIGRETTE)

From
Lidia’s Celebrate Like an Italian
by Lidia Matticchio Bastianich and Tanya Bastianich Manuali
2017

I am really trying to eat light this Spring and given that I love asparagus, I found this delightful salad while perusing Lidia Bastianich’s most recent cookbook, “Lidia’s Celebrate Like an Italian” .

Lidia’s Celebrate Like an Italian

The best thing about this salad is that you can serve it while the vegetables are still warm, or you can serve it chilled, especially if you are hosting a buffet or a picnic. The important thing is to dress it just before serving, since the lemon juice will change the color of the vegetables.

Serves 4 to 6

Ingredients:
1 teaspoon kosher salt, to taste
2 pounds medium thick asparagus spears, trimmed and peeled
1 bunch medium leeks, white and light green parts, washed and halved lengthwise
Juice of 1 large lemon
¼  Cup extra-virign olive oil
4  Hard boiled eggs, peeled and quartered

Directions:
Bring a large pot of salted water to boil. Cut the peeled asparagus into thirds, crosswise. Cut the leeks in thirds crosswise as well. Add the asparagus and leeks to the boiling water, and cook until tender, about 5 to 7 minutes, depending on their thickness. Drain, and plunge into an ice bath to stop the cooking and set the color. Drain and pat very dry.

Put the asparagus and leeks in a serving bowl. Drizzle with the lemon juice and olive oil, and season with the salt. Toss well. Mound the asparagus and leeks on a serving platter, and scatter the hard-boiled eggs over the top and serve.

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Spinach Salad with Pears and Gorgonzola

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Pears with gorgonzola is  just one of those classic combinations. Put them in salad with any kind of greens. Pick what you like best, anything from a spicy arugula or watercress to a mild butter lettuce.We used fresh baby spinach.The same goes for the pears: Bosc, Bartlett, Anjou or Comice would all be great choices.

And since the ingredients in this pear salad are so delicious, a champagne vinaigrette with a hint of lemon juice and Dijon mustard worked best for this salad. A heavy dressing would mask the delicate flavors.  A sprinkling of cheese, walnuts and  pomegranate arils also adds flavors and makes for  delicious lighter first course to start off a meal.

Serves 4

Ingredients:
1 tablespoons minced shallot
Salt, to taste
Ground black pepper, to taste
1 tablespoon extra virgin olive oil
10 ounces baby spinach, washed and dried
4 ounces Gorgonzola cheese*
1 medium Bosc pear, cored and thinly sliced*
1/2 cup pomegranate seeds (arils), for garnish
1/2 toasted walnuts, roughly chopped, for garnish

Champagne Vinaigrette:
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon freshly cracked black pepper
2 tablespoons olive oil

Directions:
For the Salad:
In a large bowl, add shallot,  salt and pepper. Add the olive oil, whisking constantly while drizzling the oil slowly. Add the spinach and toss with tongs until the leaves are well coated.

For Champagne Vinaigrette:
In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil  and whisk until the mixture is emulsified. Refrigerate until ready to use.

To serve, evenly divide spinach greens between 4 salad plates. Top each plate with cheese and garnish with pear slices, pomegranate seeds, and walnuts and serve with a drizzle of champagne vinaigrette.

*Cook’s Notes:
You can substitute Blue cheese or Roquefort cheese for the Gorgonzola.
Any variety of apple can also be used as a substitute for the pears.

 All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

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