bacon

Beef Bourgogne, Burgundy beef

/ CircleMe / Leave a comment

beef_bourgogne

Beef Bourgogne is a specialty dish from the French region of Burgundy.

To make this meal you will need 3 cups dry red wine, 2 cups beef stock, 2 tablespoons brandy, plus 1/4 cup brandy, 1 large onion, peeled and cut in quarters, 2 carrots, peeled and cut in large chunks, 4garlic cloves, peeled and sliced, 12 parsley stems, 1 teaspoon dried thyme, 1 teaspoon driedrosemary, 10 black peppercorns, 4 whole cloves, 4 allspice berries, 1 bay leaf, 3 pounds well-marbled beef chuck, cut into 2-inch pieces, 1/2 pound slab bacon, 6 tablespoons unsalted butter, plus 1 tablespoon softened unsalted butter, 1 tablespoon olive oil, 1 tablespoons tomato paste.

In a large bowl combine the wine, stock, brandy, onion, carrots, garlic, parsley, thyme, rosemary, peppercorns, cloves, allspice, and bay leaf, stirring well. Add the beef and continue to sir. Refrigerate overnight.

Next day drain the beef and reserve the marinade and vegetables. Dry the beef with towels, and season with salt and pepper. Preheat oven to 275 degrees. Cut the bacon the long way into slices and then slice them 1/2-inch long. Cover with cold water and boil. Lower the heat and simmer. Remove the bacon.

In a large pot use butter and olive oil over a medium heat and fry the bacon until golden. In the same pot , over high flame brown the beef in the bacon fat. Once done pour off all but 1 tablespoon of fat and return the browned beef to the pot. Add the vegetable and herbs and cook over medium-high heat for 5 minutes. Add the marinade and tomato paste and boil. Cook in the oven covered for 3 hours. After 3 hours. Remove meat and strain the sauce and remove the fat.

DISCOVER OTHER INTEREST ON FOOD&DRINKS: SIGNUP IN CIRCLEME SOCIAL

Zuppa Toscana, Tuscan soup

/ CircleMe / Leave a comment

zuppa_toscana

When one thinks of Italian food pasta, pizza, and antipasto most readily come to mind. But Italian cuisine also includes an interesting array of soups. One such soup is the Zuppa Toscana.

As the name suggests, Zuppa Toscana is soup indigenous to the Italian region of Tuscany. To make this soup you will need 1 package smoked sausage, 2 potatoes, cut into small slices, 3/4 cup chopped onion, 6 slices bacon, 1 1/2 teaspoons minced garlic, 2 cups kale– shredded, 2 tablespoons chicken bouillon powder, 1 quart water, and 1/3 cup heavy whipping cream.

To prepare first preheat an oven to 300 degrees F, place the sausage on a baking sheet and bake for 25 minutes. Cut each in half, lengthwise.

Cook the onions and bacon in a large skillet over a medium flame until the onions are translucent. Crumble to bacon and add the garlic, to the onions and cook for another minute. Add the chicken base and water, potatoes, and simmer for around 15 minutes. Add the bacon, sausage, kale, and cream and cook for a further 4 minutes. Serve when hot.

DISCOVER OTHER INTEREST ON FOOD&DRINKS: SIGNUP IN CIRCLEME SOCIAL

Penne Pasta with Chicken and Bacon, sweet, tangy delight

/ CircleMe / Leave a comment

penne_pollo_pancetta
The great thing about pasta and especially penne pasta is that it is a great accompaniment with many different types of seafood, meat and vegetables.

To make penne pasta with chicken and bacon gather I package penne pasta, 2 tablespoons olive oil, divided, 6 slices bacon, chopped,2 tablespoons minced garlic, 1 (14.5 ounce) can diced tomatoes, 1 pound deboned chicken breast, rinsed and cut into strips.

First, bring a large pot of lightly salted water to boil and add the penne pasta and cook until the pasta is tender but firm to the bite for about 8 to 10 minutes.

In a separate container, heat olive oil over a medium flame and sauté chicken. Remove the chicken and fry the bacon until brown and crisp. Next add garlic and cook for about a minute. Add the tomatoes and cook until it’s done.

Drain water from the pasta and stir in the chicken and bacon, tomatoes, and garlic mixture with the remaining olive oil.

To add a little something extra this dish may be prepared by adding a few fresh vegetables.

DISCOVER OTHER INTEREST ON FOOD&DRINKS: SIGNUP IN CIRCLEME SOCIAL

A complete English breakfast, a meal that will keep you full

/ CircleMe / Leave a comment

english_breakfast
Breakfast is said to be the most important meal of the day but for many persons it is often nothing more than a slice of toast, orange juice, or cereal and milk. The traditional English breakfast is a deviation from that.

The meal is extremely popular in the United Kingdom and Ireland appeals to middle and upper classes and is designed to keep you full.

The breakfast is considered a staple of English cuisine and is served in hotels, airports, and restaurants during the week or weekends at bed and breakfasts and is also often served in pubs as an all-day breakfast.

Breakfast suggests early morning but the meal is also popular at other times of the day.

The breakfast consists of grilled sausages, bacon, tomatoes, eggs which can be done in a variety of ways including poached, scrambled or fried, baked beans, bread, and hash browns. Some recipes include black pudding.

Start by grilling or frying the sausages. While the sausages are being prepared put the bacon and tomatoes on the grill cooking at medium heat. The tomatoes should be cut lengthways and sprinkled with salt.

Cook mushrooms in a separate pan in chicken stock for 10-15 minutes. Leave the eggs until last. Leave the other items in a warm oven in the meantime.

Arrange everything on a plate. Serve and eat. The breakfast can be taken with a cup of tea or coffee.

DISCOVER OTHER INTEREST ON FOOD&DRINKS: SIGNUP IN CIRCLEME SOCIAL