onion

Beef Bourgogne, Burgundy beef

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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.

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Zucchini stuffing casserole, fresh vegetable

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The zucchini or courgette as it is known in French and is a summer vegetable which can be prepared in a variety of ways including grilled, baked, steamed, boiled, stuffed, barbequed, and fried. The zucchini in Italy can also be breaded and then pan-fried or prepared in other ways.

To make the stuffed zucchini casserole you will need 4 ounces herb-seasoned dry bread stuffing mix, 1/3 cup melted butter, 4 cups cubed zucchini, 2 carrots, grated, 1 small onion, chopped, 1 can condensed cream of chicken soup, and 1/2 cup sour cream.

To make the casserole first preheat an oven to 350 degrees F. Next, in a bowl mix together the stuffing and butter. In another bowl mix together the zucchini, carrots, onion, soup, and sour cream. Mix half of the stuffing mixture and spread it into the bottom of a casserole dish. Sprinkle the stuffing on top.

Once done, cover the dish with foil and bake the oven for about 60 minutes or until done.

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Sausage and Spinach Orecchiette

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The orecchiette is a small ear-shaped pasta from Italy that would be ideal for certain recipes.

The Sausage and Spinach Orecchiette is one such dish. To prepare the orecchiette you will need /2 pound uncooked orecchiette or small tube pasta, 3 hot Italian turkey sausage links, 1/4 cup chopped onion, 2 garlic cloves, minced, 1/4 teaspoon crushed red pepper flakes, 3 cups fresh spinach, 1/2 cup shreddedAsiago cheese, 1/4 cup grated Parmesan cheese, 1/4 cup rinsed and drainedwhite kidney or cannellini beans, 1/4 cup chopped roasted sweet red pepper, and ½ teaspoon Italian seasoning.

First cook the pasta in a pot of lightly salted water until al dente. Add olive oil to the water to prevent the pasta from sticking.

The prepare first cook the sausage, onion, garlic, and pepper flakes in a large skillet over a medium flame for 6-8 minutes or until the sausage is well done and drain.Add the spinach and the cheese as well as beans, peppers, and Italian seasoning and continue to cook until the Spinach is done. Drain the pasta and add the sausage and toss and add extra cheese.

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Classic Baked Ziti

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The idea that any recipe which includes pasta is totally Italian is completely false. Some dishes, like the Baked Ziti has also an American twists and is a mainstay of the Italian-American diet. The mix of ziti pasta, in tomato and cheese sauce has stuck around for years.

This dish requires 1 lb lean ground beef, olive oil, 1 cup onion, chopped, 2 cloves of garlic, chopped, 1 jar meatless sauce, 1 cup chicken broth, 1 teaspoon dried oregano, 1 package ziti pasta, cooked and drained, shredded mozzarella cheese, salt, 1 cup grated Parmesan, red pepper flakes, rosemary, basil leaves, and Italian seasoning.

To prepare, preheat and oven to 400 degrees F. In a large skillet, sauté the ground beef, onions, and garlic with olive oil over a medium to high flame for about 8 minutes or until the beef is browned, stirring often. Add salt to taste. Once the meat is browned, cook for a minute adding the rest of the spices including the rosemary, basil, and Italian seasoning.

Next spread a thin layer of the sauce on a baking dish and add the mozzarella cheese. Add pasta and layer some more sauce, continuing like this until the pasta is finished. Top with a final layer of sauce and cheese. Bake until the dish is browned or four about 20 minutes.

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Zuppa Toscana, Tuscan soup

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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.

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Scampi-style Scallops over Linguine

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Scallops are some of the most highly prized seafood dishes in the world. Its taste is extraordinary and in certain cuisine may be eaten with pasta, fries, or as part of a bigger seafood meal.

The scampi-style scallops served over linguine is a treat and is simple and easy to prepare. All you need is 1 package linguine, 1 can anchovy fillets with oil, 1/2 onion, minced, 3/4 cup chicken stock, 1/4 cup white wine, 1 teaspoon minced garlic, 1/2 teaspoon dried parsley, 1/8 teaspoon seafood seasoning , 12 ounces bay scallops, salt, and pepper.

To prepare first bring a pot of lightly salted water to boil and all linguine. You may add a few drops of olive oil to the water to prevent pasta from sticking together.

Cook the pasta for about 10 minutes and once cooked but firm, drain.

In a skillet over a medium flame, cook anchovies in oil until they melt and add the onion and cook until tender. Add the chicken stock, wine, garlic, parsley, and seafood seasoning. Add the scallops to the liquid and season with salt and pepper. Bring to a boil and cook until the scallops are opaque. Serve over the linguine with a glass of white wine!

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Meatball Submarine, filling

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Meaty, saucy, bready, and filling – this is the meatball submarine sandwich. To make the sauce, take 2 tablespoons extra-virgin olive oil, 1/2 small onion, finely chopped 1 stalk celery, finely chopped, 1/2 medium carrotchopped, salt, 1 28-ounce can whole plum tomatoes, crushed, 1 bay leaf, 2 fresh basil leaves.

 

For the meatballs take 4 ounces russet potato, peeled, salt,1 pound ground veal shoulder, 1/3 cup grated parmesan cheese, 2 tablespoons whole milk, 1 1/2 teaspoons minced garlic, 1 teaspoon chopped fresh thyme, 1/4 cup extra-virgin olive oil, ground pepper, and 4 to 6 pieces baguette.

 

To make the sauce heat the oil in a saucepan over medium flame and add onion, celery, carrot, and salt and cook. Stir occasionally, until soft. Stir in tomatoes and their juices, the bay leaf, basil and 1/2 cup water.

 

Bring to a simmer and cook, stirring occasionally, until the sauce thickens. Season. Make the meatballs by putting the potato in a saucepan with salted water and bring to a boil. Cook until the potato is tender. Cool then grate.

 

Mix the ground veal, parmesan, milk, garlic, thyme, 1 tablespoon olive oil, 1/4 teaspoon pepper, and salt with your hands until combined. Form the mixture into 1-inch meatballs.

 

Heat the remaining olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook until browned. Add sauce and cook for a further 5 minutes. Fill the baguettepieces with meatballs and add more sauce.

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Meatloaf, so easy

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meat_loaf
There are many ways to prepare ground beef which can make it tasty, interesting, different and enjoyable. Be it Shepherd’s pie or meatballs, beef is very versatile. One way to enjoy it is in meatloaf (read here other news).

This recipe requires 11/2 pounds ground beef, 1 egg,1 onion, chopped,1 cup milk,1 cup dried bread crumbs,salt and pepper to taste,2 tablespoons brown sugar,2 tablespoons prepared mustard, and 1/3 cup ketchup.

To prepare first preheat an oven to 350 degrees F. Then in a large bowl, combine the beef, egg, onion, milk and bread. Cracker crumbs can be used in place of bread crumbs.

Next season the mixture with salt and pepper to taste and place in a lightly greased 5×9 inch loaf pan. You can also re into a loaf and place in a lightly greased 9×13 inch baking dish.

Next, in a separate small bowl, combine the brown sugar, mustard and ketchup and mix well before pour over the meatloaf. Bake the meatloaf at 350 degrees F for 1 hour.

Meatloaf can be served with a fresh salad of lettuce, tomatoes, and shredded carrots with vinaigrette. You can also add cucumbers and olives to a salad for a little extra oomph!

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Roesti, potatoes with a twist

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roesti

Roesti (read other things about roesti) or Swiss hash browns, is a traditional Swiss dish which is mainly made of potatoes and was once eaten mostly in Bern but is now served all overSwitzerland. It often is used to accompany spinach and fried eggs.

To make you will need 1 pound large baking potatoes, 1 tablespoon salt, 3 1/2 ounces smoked bacon, thinly sliced, vertically, 3 1/2 ounces onion, diced, 1 sprig thyme, 3 1/2 ounces mushrooms, diced, 2 tablespoons oil, 2 ouncesbutter, and 6 slices Gruyere.

To prepare boil the potatoes in their skins for 20 minutes, drain, and cool and peel. Use a cheese grater to grate them into a large mixing bowl and add salt. In a frying pan, sauté the bacon and onions, add the thyme leaves and mushrooms and cook until soft. Combine with the potatoes and mix being careful not to mash them too much.

Heat oil in a frying pan and add 3 or 4 spoonfuls of the mixture then use a spatula to flatten. Brown it over a high heat. When the bottom side is cooked flip it over. Repeat with remaining potato mixture. Place 1/2 tablespoon of butter and a slice of Gruyere on both sides and melt under a hot grill.

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Portuguese soup, ethnic warmth

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Soup isn’t always just soup. In Portugal it is a tradition that is passed on from generation to generation.

The traditional Portuguese soup recipe calls for 1 cup vegetable oil, 2 cups chopped onion, 2 bay leaves, 1 pound smoked sausage, sliced, 1 medium head cabbage, chopped, 6 potatoes, peeled and cubed, 2 cans kidney beans, 1 can beef consommé, 2 2/3 quarts water, 2 teaspoons garlic powder, 2 teaspoons ground black pepper, 1 teaspoon salt, 1/2 cup vinegar, 1/4 pounds potatoes, scrubbed and diced, 3 tablespoons butter, and warm crusty bread.

To prepare, place a large pot over medium flame and cook onions and potatoes, until tender, then add sausage and cook for 5 minutes. Next add water, bay leaves, cabbage, beans, consommé, garlic, powder, pepper, and salt and bring to a boil. Lower flame and simmer for between 30 and 45 minutes.

Add vinegar and more continue to simmer for an hour. Serve soup with warm bread.

This recipe can be used with kale instead of cabbage, garbanzo beans or chick peas instead of kidney beans, and chourico instead of smoked sausage.

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