When it begins to smoke slightly, add the beef and brown very well. Do in batches if necessary. Add the salt and pepper as the beef browns. Once browned, remove the beef with a slotted spoon set aside Add the onions and sauté for about 5 minutes, until softened. Reduce heat to medium-low, and add the flour and cook for 2 minutes stirring often Add the garlic and cook for 1 minute. Add wine and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer. Simmer wine for 5 minutes, and then add the broth, bay leaves, thyme, rosemary, and the beef. Bring back to a gentle simmer, cover and cook on very low for about 1 hour. Add potatoes, carrots, and celery, and simmer covered for another 30 minutes or until the meat and vegetables are tender. Taste and adjust seasoning. Turn off heat and let sit for 15 minutes before serving. Garnish with the fresh parsley if desired. This is best made the day before if possible, for even better flavor.
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 Note: You can easily divide this recipe in half -- use a 1 1/2-quart casserole dish instead of a 3-quart one.
Serves 12
 1 envelope active dry yeast
2 cups warm water (90-105 degrees) 1/2 teaspoon sugar 4 cups all purpose flour 2 1/2 teaspoons kosher salt olive oil In a large bowl, mix the yeast with 1/2 cup of the warm water and the sugar and let stand until foamy, about 5 minutes. Add the remaining 1 1/2 cups of warm water , the 4 cups flour and the kosher salt and stir until a soft dough forms. Turn the dough out onto a well floured work surface and knead, adding flour as necessary. Transfer the dough to a lightly oiled bowl and brush all over with olive oil. Cover the bowl with plastic wrap and refrigerate overnight or for up to 3 days. Transfer the dough to a lightly floured surface, then punch down and divide it into 4 pieces. Form each piece into a ball. Rub each ball with oil and transfer to a baking sheet. Cover loosely with plastic wrap and let rise in a draft free place for 1 hour. On a lightly floured surface, stretch one ball of dough into a 13 inch round; transfer to a pizza peel, adding flour where dough sticks. Top with toppings of your choosing. (For a crispy crust, use a pizza stone in your oven set at 500 degrees and let it preheat at least 45 minutes before baking.....it should bake your pizza in about 8-10 minutes).  1 1/2 cups flour
3 1/2 teaspoons baking powder 1 teaspoon salt 1 tablespoon sugar 1 teaspoon cinnamon 1 1/2 cups milk 1 egg 1 teaspoon vanilla 3 tablespoons butter, melted In a large bowl, whisk together the dry ingredients. In another bowl beat the egg with the milk and vanilla. Combine the wet ingredients with the dry and stir to combine. Stir in the melted butter. Spoon batter onto hot griddle and cook until light golden brown and fluffy. To serve, drizzle with syrup, cream cheese icing (warmed in the microwave), cinnamon butter and sprinkle with chopped, toasted pecans.  12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed 1/2 cup all-purpose flour In a bowl, cream together the cream cheese, Monterey cheese, cumin, and cayenne. In a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence. In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of Essence. In a third dish, combine the flour and remaining 2 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes. Remove from the oven and serve immediately with cold beer. *Essence (Emeril's Creole Seasoning):
Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.  Super Easy, crisp refrigerator pickles can be kept in the refrigerator for up to 1 year. As you empty the jar, just add more cucumbers and you'll have delicious refrigerator pickles all year round.
3 quarts cucumbers, sliced 2 large onions, sliced 1 green pepper, sliced 1/4 cup salt (scant) 1 teaspoon celery seed 3 cups sugar 2 cups white vinegar In a large saucepan, combine sugar, vinegar, salt and celery seed. Cook until sugar has dissolved. Layer the cucumbers, onions and peppers in a large jar. Pour the vinegar mixture over the pickles and stir. Keep in the refrigerator stirring occasionally. At this point, pickles can be transferred to plastic containers and frozen, if desired.  This is a great pesto for spreading on fresh baked bread, tossing with pasta or used for a dipping sauce!
2 cups arugula, packed 1/4 cup fresh basil, packed 1/2 cup walnuts, toasted 1/2 cup parmesan cheese 3 cloves garlic, peeled 1/2 cup olive oil salt and pepper to taste In the bowl of a food processor fitted with the blade attachment, combine arugula, basil, garlic and walnuts and pulse until minced. Add the parmesan cheese. With the processor turned on, slowly drizzle the olive oil through the feed tube until it is the desired consistency (you may not need all the olive oil). Season with salt and pepper.  4 ingredients, doesn't get any easier. Just be sure to give yourself enough time to freeze the mousse before serving.
1 -14oz. can fat free sweetened condensed milk (of course you can use full fat as well!) zest of 1 lime 1 cup whipping cream 1/3 cup margarita mix ( I used SkinnyGirl Margarita) Combine the milk, lime zest and margarita mix and stir until completely combined. Chill for 30 minutes. Whip the cream until firm. Fold the whipped cream into the milk mixture and divide into serving glasses. Freeze for at least 1 hour before serving. ( I also divided the mixture into 24 mini muffin pans and froze for a less guilty serving!)  1 tablespoon sesame oil
2 teaspoons minced garlic 2 tablespoons chili paste 3 tablespoons soy sauce 1 teaspoon fresh ginger (minced) 1 cup peanut butter (creamy or chunky) 1 1/2 - 2 cups chicken stock juice of 1 lime Cilantro udon noodles, spaghetti, chicken, beef, carrots, bean sprouts, water chestnuts, etc In a saucepan heat the sesame oil and saute the garlic about 3 minutes, being careful not to burn it. Add the chili paste and fresh ginger. Add peanut butter and stir to combine. Slowly add the chicken stock until it becomes the desired thickness. Add the soy sauce and lime juice. When done, toss with pasta and ingredients of your choice. Serve with cilantro and toasted sesame seeds.  1 english cucumber, peeled
1 tablespoon olive oil 1 teaspoon red wine vinegar 1 ounce crumbled feta cheese salt and pepper, to taste 1/2 tablespoon fresh oregano leaves Slice the cucumber in half lengthwise. Scoop out any seeds. With one half of the cucumber, dice it into small squares, add olive oil, vinegar, cheese, salt, pepper and oregano. Spoon mixture into other half of cucumber. Chill, then slice in bit size pieces. *adapted from www.marthastewart.com |
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