Complimentary Cuzine Recipes

 

Beef Bourguignon

Serving size:    4

Ingredients:
1 lb     Beef cubes (stewing cubes)
1bt    pinot noir red wine
4    sprigs    fresh thyme
2    shallots finely chopped
½    bag of small whole onions
1pkg    sliced mushrooms
1    can of beef broth
3    finely chopped garlic cloves

Method:
Season the beef on both sides with salt and pepper.  Sear the meat in a hot pan with little oil.  Cook the meat until it is brown on both sides.  Add in the shallots and stir to cook the shallots about 3 min.  Add in the garlic and stir until you can smell the garlic.  Deglaze the pan with the wine.  Fill the wine up about ¾ of the way up on the meat, and simmer. Add in the thyme and continue to cook the beef until the wine is half way down from the meat add more wine and beef broth.  Cover and let simmer for 1 hour.  Add in the small whole onions and mushrooms, make sure there is enough liquid in the pot, but don’t cover the meat with wine.  Cover and simmer another 1 hour.  Remove lid and simmer until meat is very tender.  Reduce liquid down to make a thick sauce.  The liquid should be on the very bottom of the meat.  If the sauce becomes too thick add more wine and so on.  Serve over rice or pasta, or anything desired.  Have fun and good luck.

Butternut Squash Soup

Ingredients:
extra virgin olive oil
1 stick butter
1 or 2 large sweet onions, chopped
1⁄2 large fennel bulb with “fern”
1 large butternut squash
2 large carrots
white wine or Zinfandel
fresh sage
4 cans chicken broth

Method:
Pour generous amount of olive oil to cover bottom of a stock pot. Add 1⁄4-1/2 stick butter. Heat over low-medium heat. Add chopped onion. Cook until translucent.
Clean fennel bulb and the fern (the fern is the top, finely-leafed portion of the fennel) under cold water and pat dry. Detach some fern from stems, discarding stems (they can be pithy). Chop bulb, discarding tough outer layer. Add chopped fennel bulb to onion and continue to sauté over low heat, stirring occasionally.

Peel squash and carrots. Cut squash into medium sized cubes; slice carrot.

Add approximately 2 teaspoons salt to pan (Kosher salt preferred), and sprinkle with pepper (use white pepper if available). Turn heat to medium, add 1⁄4-1 cup wine to onion and fennel; cook until alcohol “burns off”, approximately 4 to 5 minutes. Add carrot and squash to pot. Add 4 or 5 cans of chicken stock and remaining butter. Cover and bring to a slow boil. Mince several sage leaves and chop reserved fennel fern. Add to pot. Reduce to simmer, and cook until vegetables are very tender. Flavor with a dash of cinnamon, cayenne pepper, curry powder, nutmeg, ginger, if preferred.

Remove soup from heat and puree with hand mixer/blender.

Crème Brulee

Ingredients:
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks

Method:
Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Prosciutto Stuffed Mushrooms

Ingredients:
20 large cremini mushrooms
1 Tablespoon bread crumbs
1 Tablespoon parsley, chopped
1 Tablespoon fresh chives, minced
2 large clove garlic, finely chopped
2 oz. prosciutto, finely chopped
8 oz goat cheese
1⁄4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 Tablespoon vermouth or white wine
Parmesan to sprinkle on top.

Method:
Preheat oven to 400° F.

Remove the stems and finely chop. In a large bowl, combine the chopped stems, bread crumbs, parsley, chives, garlic, prosciutto, goat cheese, salt and pepper.    Mix thoroughly until the mixture holds together in clumps. If dry, add 1-2 teaspoons of crème fraiche or sour cream.

Mushrooms and stuffing can be stored separately in the refrigerator for up to 24 hours before stuffing.

Stuff each mushroom cap with filling. Place on a baking sheet. Drizzle the wine around the edges of the dish and sprinkle cheese on top of each mushroom.

Bake, uncovered, about 10 minutes. Serve warm or at room temperature.