A Night at the Oscars & Crostini with Beef Tenderloin & Stilton

Winter is not a particularly glamorous time of year in New Hampshire. We spend our days bundled up in bulky sweaters and heavy socks. Before leaving the house, we don jackets that turn us into Michelin Man clones. With very few exceptions, everyone has a chronic case of hat hair. Thank goodness, relief is on the way. No, not an all-expense paid trip to the Caribbean. A golden knight, commonly known as Oscar, will soon swoop into our living rooms and rescue us with a little razzle-dazzle.

The Oscar awards are a great time to invite your friends and neighbors over for a star studded evening. After the Super Bowl, it is the most watched show on television. We could all use a little infusion of glitz and glitter in our otherwise fleece and down-filled lives. At least for one night, we can watch beautiful people in elegant gowns and tuxedos. The show will be filled with tension and melodrama. There will be music, laughter and a few awkward and interesting moments.

Ask everyone to come about 7:00 to watch the stars sashay down the red carpet. It is the perfect opportunity to feast your eyes on the good, the bad and the ugly of Hollywood fashion. Encourage debate and take a poll for best and worst dressed. Then it is on with the show.

While many hosts stipulate black tie and gowns at their Oscar parties, formal attire is certainly not required. If black tie isn’t your thing, costumes can be fun. Ask your guests to dress as their favorite star or pretend they are an extra in one of this year’s best picture nominees. You’ll have everything from saris to football jerseys, Civil War uniforms, kufiya and camouflage gear. Since the show always seems to go on and on and on, usually ending well past my bedtime, a pajama party works for me! Whatever you do, consider offering prizes for best and worst dressed, most creative or funny.

Not sure about your Oscar party menu? Let the movies inspire you. Use the best picture nominees as a guide and put together an international, and very memorable, evening. No, you don’t need to serve stale bread and gruel for Les Misérables. The key is to let the movies inspire you, not tie you down. Feel free to take a lot of poetic license. Celebrate Amour and Les Mis with French food. Enjoy a taste of India for the Life of Pi. Honor Argo and Zero Dark Thirty with Middle Eastern delicacies. Whip up your favorite recipes from the Deep South in deference to Django Unchained. Add some Creole treats for Beasts of the Southern Wild and a batch of corn cakes, a favorite of President Lincoln. Finally, think football food but take it up a notch for Silver Linings Playbook. Your friends will be delighted.

Don’t worry, nine nominees does not mean you need to stress over a nine course meal. A buffet is a great idea for an Oscar Party. Let everyone wander over to the table and nibble at leisure. Stick to finger food and dishes which are easily eaten with a just fork or spoon. By all means, go glam with the cocktails. Put the champagne on ice or get creative with a special Hollywood inspired cocktail. To pull everything together, dress up your table with a bright red runner, bring out lots of candles and maybe add a few Oscar statuettes from the party store. Your guests will love it.

 Enjoy a wonderful evening, filled with fun, glitz and glamor  cheers and jeers, mixing, mingling, sipping and nibbling. On with the show and bon appétit!

Don’t forget to print up plenty of Scorecards for you and your guests!

Crostini with Beef Tenderloin & Stilton
A very distant relation to the infamous Philly Cheese Steak, these elegant, little sandwiches will make a great addition to your Oscar Party. Enjoy!
Makes 16 small open-faced sandwiches

Olive oil
1 red onion, thinly sliced
1/4 teaspoon dried thyme
Kosher salt and freshly ground pepper to taste
1 pound mushrooms, sliced
4-6 ounces crumbled Stilton
1 ounce cream cheese at room temperature
1-2 tablespoons sour cream
1 teaspoon Dijon mustard
Thinly sliced baguette, toasted
About 12 ounces thinly sliced beef tenderloin, filet mignon or New York strip steak
Arugula

Heat a little olive oil in a medium skillet over medium heat. Add the onions, sprinkle with thyme, season with salt and pepper and toss to combine. Reduce the heat to medium-low and cook slowly, stirring occasionally, until the onions are golden brown. Remove from the heat and reserve.

Heat a little olive oil in a large skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring frequently, until the mushrooms are golden brown. Remove from the heat and reserve.

Put the cream cheese, sour cream and mustard in a bowl, season with salt and pepper and stir to combine. Add the Stilton and stir again to combine.

Assemble the Crostini: Spread a little of the Stilton mixture onto each slice of toast, add 3-4 arugula leaves and top with beef. Garnish with caramelized onions and serve.

You can prep the onions, mushrooms, Stilton spread and beef and the toast baguette slices early in the day and assemble at the last minute when your guests arrive.

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One Year Ago – Flatbread with Mushrooms, Caramelized Onions & Spinach
Two Years Ago – Lemon Cheesecake
Three Year Ago – Pork Tenderloin with Mushrooms
Four Years Ago – Raviolis in Broth with Meatballs & Escarole
Or Click Here! for a complete list of and links to all the recipes on this blog!

What are your plans for Oscar night? Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

On Being Happy & Old Fashioned Pot Roast

Have you made your New Year’s resolutions? Have you vowed to exercise more and eat less? Watch less television and read more? Give up smoking or (say it’s not so) chocolate? Learn Italian or how to knit? Get organized, clean your closets and throw out all the old junk? Get out of debt? Work your butt off and do what it takes for that next promotion? Spend more time with family and friends?

How about keeping your New Year’s resolutions simple? Simple is good, right? Stick to just one resolution, live a happy life. Does that sound selfish or self-indulgent? It shouldn’t. Remember the old saying, “if mama ain’t happy; ain’t nobody happy.” Well, it applies to papa, the kids and everyone out there. Unhappy people have a horrible habit of dragging the rest of us down with them. Likewise happiness is catching. Your smile, your joy can lift everyone around you. Think of happiness as the highest common denominator.

When the temperature is hovering around -3 and you’re facing a mountain of bills from Christmas, happiness may sound easier said than done. Here are three presents to get you started:

Stay in the present. How many times have you thought or heard someone say something like, “I’ll be happy when…” It could be a promotion, getting married or buying a luxurious sports car. Or maybe you’re stuck in the past, remembering your glory days on the high school football team or how great life was when the kids were small.

Whatever it is; stop dwelling or pining or both. By all means, enjoy your memories. Just don’t live in the past. Work and plan for the future but embrace and make the most of life today. Love your friends and family. Love what you do. Not everything is or ever will be perfect. Focus on the good things in life. Make changes where you can. Fix what you can. And let go of or find a new perspective on the bothersome stuff that you can’t change or control.

Be present. We are ever so proud of our ability to multitask. We don’t just fix dinner. Along with stirring and chopping, we supervise homework, pay the bills, answer emails and attend a meeting via conference call. During the call we make a couple of absolutely brilliant comments.

But dinner is overcooked; the permission slip for the field trip ends up in the envelope for the Visa payment and vice versa. Those emails and brilliant comments? Better not to go there. And finally, the family? Well, they’d really like to know what you look like without the phone glued to your ear. Whether it’s your child, significant other, friend, colleague, boss or customer, relationships are important. If the conversation is worth having, be it by email, telephone or face-to-face, it deserves your focused attention.

Give presents. Maybe it will surprise you, or maybe not, but giving brings more happiness than receiving. Gifts needn’t be expensive or saved for special occasions. They just need to come from the heart. A kind word, your undivided attention or a quart of chicken soup for a sick friend will bring a bit of happiness to both you and the recipient. And don’t forget volunteering and donations to organizations that are important you. Meaningful charitable gifts are much more than a tax deduction; they’ll brighten your day and the days to come.

Happy 2013 and bon appétit!

Old Fashioned Pot Roast
When the cold winds blow there is nothing like the smell of a pot roast in the oven. Bring friends and family around the table for old fashioned food and good conversation. Enjoy!
Serves 8

Olive oil
About 3 pounds chuck roast
Kosher salt and freshly ground pepper
1 large onion, peeled and finely chopped
3 carrots, peeled and finely chopped
4 celery stalks, finely chopped
2 teaspoons herbs de Provence
1/2 teaspoon paprika
4 garlic cloves, minced
3-4 cups dry red wine
3-4 cups chicken broth
2 tablespoons cognac (optional)
1 bay leaf
1 pound mushrooms, sliced
1/2 cup sour cream
Kosher salt and freshly ground pepper

Preheat the oven to 350 degrees.

Heat a little olive oil in a heavy casserole over medium-high. Generously season the beef on all sides with salt and pepper and brown each side for about 3 minutes. Remove the beef from the pot and reserve.

Reduce the heat to medium and add the onion, carrots and celery, sprinkle with herbs and paprika, season with salt and pepper and sauté until the onion is translucent. Add the garlic and sauté 1-2 minutes more.

Put the beef back into the casserole. Add the wine, chicken broth, cognac and bay leaf. The vegetables and liquid should come about 3/4 of the way up the sides of the pot roast. Bring the liquid to a simmer over medium-high heat. When it’s bubbling, cover the pot and transfer to the oven. Cook at 350 degrees, turning the roast 2 or 3 times, for 1 hour.

Sauté the mushrooms in a little olive oil over medium-high heat until lightly browned. Add the mushrooms to the pot roast.

Put the sour cream in a small bowl. A few spoonfuls at time, add about 1 cup of hot braising liquid to the sour cream, stirring after each addition. Add the sour cream to the pot and gently stir to combine. Return the casserole to the oven and continue cooking, covered, until beef is very tender about 1 hour more. Add more wine and/or broth if the pot roast gets too dry.

Remove the meat from the casserole, cut across the grain in thick slices and serve with a generous spoonful of vegetables and sauce.

This dish can be made 2 or 3 days ahead. Bring to a simmer on top of the stove and then transfer to a 350 degree oven and cook until the meat is warmed through.

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One Year Ago – Pasta from the Pantry
Two Year Ago – Tartiflette – An Alpine Casserole with Cheese & Potatoes
Three Years Ago – Four Cheese Lasagna Bolognese with Spinach
Four Years Ago – Curried Chicken and Lentil Soup
Or Click Here! for a complete list of and links to all the recipes on this blog!

Do you make New Year’s resolutions? Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

Apple Picking Time & Roasted Pork Loin with Apples & Onions

September means cool nights and warm days. The stars seem twice as bright in the clear, midnight air. The morning sky is a brilliant blue and the sun has a golden hue. I welcome that extra cup of coffee in the morning for the warmth it brings but don shorts and a t-shirt for my afternoon walk. I think of these days as Indian summer but am not sure if it is politically correct to say it out loud. Perhaps I should just rename it Apple Picking Time.

September is when we pick apples in New Hampshire. Sure you can get apples year round from Chile and China. But those apples travel long and far. They just can’t compare to locally grown. In the fall when New England orchards are brimming with fruit, it’s time to think local not global.

An orchard is a wonderful place to spend an early fall afternoon. Family farms dot the New England landscape and many open their orchards to the public in September and October. Some farms have taken the route of autumnal extravaganza. Before you pick your apples you can get lost in a corn maze, ride a pony or carve a pumpkin. With lots to see and do, you can easily fill an afternoon.

Bring a kid, maybe two or three, along with you. (If they’re not your own, don’t forget to check with their mothers first!) Several years ago, I took two of my nieces and a few of their friends to pick apples. It was a glorious day, warm and sunny. The girls dashed through the corn maze in record time, visited the horses and inspected the pumpkins and gourds. They were in constant motion, five delightful dervishes whirling in different directions.

Eventually we headed into the orchard. The little girls dashed up and down the rows of trees, playing tag and climbing up into the lower branches. They practiced juggling and had a wonderful time hurling rotten apples to see who could throw the farthest. Luckily no one got the idea to throw apples at each other. Keeping track of the girls was a lot like herding cats.

Finally we started to pick and before long our bags were heavy with Cortlands and Macs. We finished just in time. Loaded down with girls and apples, I pulled away from the farm just as the sun dipped behind the trees and the temperature dropped.

Back at the house, the giggles and fun continued in the kitchen. We melted caramels and the girls dunked crispy apples in the warm, sweet goo. For the final step and la pièce de résistance, the girls rolled their sticky apples in sprinkles and little candies. An apple a day may keep the doctor away but not when they are coated with sugary treats!

Enjoy apple season. Take a long walk through an old orchard, admire the view and pick a bushel or a peck. Or find a comfy armchair and curl up with a good book and a mug of cider. Fill your kitchen with the fragrant perfume of apples bubbling into a sauce with cinnamon and nutmeg or a savory feast of pork with apples and onions.

Have a lovely September and bon appétit!

Roasted Pork Loin with Apples & Onions
A wonderful, old fashioned dinner, pork loin roasted with apples and onion will hit the spot on a chilly night. Enjoy!
Serves 8

3-4 Cortland or Granny Smith apples, peeled, cored and cut into thick wedges
2 onions, cut in half length-wise and then in thin wedges
1 carrot, finely chopped
1 stalk celery, finely chopped
Kosher salt and freshly ground black pepper
1 teaspoon dried thyme, divided
3-4 cloves garlic, minced and divided
Olive oil
3 tablespoons Dijon mustard
1/2 teaspoon paprika
1 teaspoon dried sage
1 pork loin, about 3 pounds, trimmed and tied

Preheat the oven to 450 degrees.

Put the apples, onions, carrot and celery in roasting pan, season with salt and pepper, sprinkle with 1/2 teaspoon thyme, half the garlic and toss with a little olive oil to coat. Push the onion and apples to the sides of the pan.

Combine the mustard, paprika, sage, remaining thyme and garlic in small bowl. Generously sprinkle the pork with salt and pepper and then slaver it with the mustard mixture. Add the pork to the pan and roast at 450 degrees for 15 minutes.

Give the apples and onion a stir and reduce the heat to 350 degrees. Continue roasting until an instant-read thermometer inserted into the center of the meat registers 145 degrees*, about 30-45 minutes.

Transfer the pork to a cutting board and let it rest, loosely covered with foil, for 15-20 minutes.

Turn the oven off, transfer the apples and onions to an ovenproof serving dish and return to the oven to stay warm.

Remove the strings from the pork, slice about 1/2-inch thick and serve with the apples and onions.

* There is some debate as to the proper temperature to cook pork. Historically, it has been cooked to 160 degrees. However, pork is fully cooked at 145 degrees (Pork and Pork Products CURFFL Section 113996(a (3)). At that temperature, the meat will be nice and moist and slightly pink.

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One Year Ago – Lemon Roasted Salmon with Beurre Blanc
Two Years Ago – Wild Mushroom Soup
ThreeYears Ago – Rustic Apple Tart
Four Years Ago – Oktoberfest Sausages & Sauerkraut
Or Click Here! for a complete list of and links to all the recipes on this blog!

What is your favorite apple recipe? I’d love to hear from you! Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Think Snow & Caribbean Black Beans

So what’s up with the weather this winter? Definitely not mountainous piles of snow. The long running joke about New Hampshire children’s oversized Halloween costumes (so they can fit over snowsuits and galoshes) was more than a light hearted tale this year. It snowed again over Thanksgiving. And then well, more or less nothing … or not much.

Meanwhile, the ski areas must be starting to feel a little like Sisyphus. In case you have forgotten, Sisyphus was the ancient Greek king known for his nasty temperament and murderous ways. As punishment the gods ordered Sisyphus to roll a big old boulder up a hill. Just short of the top, the boulder teetered, rocked and then rolled back down the hill. Sisyphus was forced to try again and again for all eternity. Instead of rolling rocks, the ski areas have been blasting their snow guns. They make some snow. It starts to build up. They make some more. Then it rains, not just a little but a lot.

I’m not sure what the ski areas did wrong but I wish they’d repent and soon.

This is not the first time New England has been plagued with a snow drought. A drive through the region’s hills and mountains will reveal hundreds of now defunct ski areas. Sometimes faint, sometimes pronounced you can see the slopes from the road. A hike up and around the trails might reveal a few old sheds or a rusting Ford pick-up, maybe two. Mostly small family businesses, these ski areas delighted their local communities. Unfortunately, they fell apart when Mother Nature refused to cooperate with snow for one too many years.

My sister Brenda and I learned to ski at just such a place. Priest’s Ski Area had no glitz or glamour but it did have an outhouse. An apple orchard in the off-season, the hill had more than half a dozen slopes and a handful of rope tows. There was nothing high tech about those tows. The ropes flew around the axels of ancient Ford pick-ups trucks. Gas was cheap in those days and a daily lift ticket cost a dollar.

With the pick-ups’ engines racing in overdrive, the ropes spun at breakneck speed. Or at least fast enough jerk the arms out of a little girl’s sockets. Filled with both trepidation and excitement, Brenda and I edged our way to the front of the line. Finally it was our turn to grab the perilous rope. There was no kindly lift attendant to help us, only a long line of increasingly impatient skiers to coax or, more likely, jeer us on. Taking a deep breath, we grabbed the rope and, hanging on for dear life, were whipped up the hill.

Of course there was no snow making or grooming equipment. What you got … apple trees, a few rocks and some ice patches … was what you got. The January Thaw played havoc with the slopes. An early spring was dreaded. With a little luck there’d be enough snow to ski for six, maybe eight weekendss. With a lot of luck, the season started with a white Christmas and lasted until mid-March.

When we got a bit more adept, Dad took us north to New Hampshire and King Ridge. It was a real step up. The trails were longer and there were no apple trees to dodge. King Ridge didn’t have snowmaking, that came much later, but it had giant Snowcats and the slopes were lovingly groomed every night. Even more important, there T-bars, not death defying rope tows run by ancient Fords.

Like many ski hills throughout New England, both King Ridge and Priest’s Hill fell victim to a string of poor snow years. The land was sold and, sadly, houses now sit on our old winter playgrounds.

Think snow and bon appétit!

Caribbean Black Beans
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Side dish or the main event, these beans are perfect on a cold winter night. Whether you are hosting a party or a guest at a potluck, make up a batch for the Super Bowl. Go Pats! Enjoy!
Serves 8-12

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1 pound dried black beans
12-16 ounces hot (or sweet) Italian sausage, casings removed
Olive oil
2 onions, peeled and finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
1 red bell pepper, finely chopped
4 cloves garlic, peeled, finely chopped
1 tablespoon (or to taste) chopped jalapeno pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
Kosher salt and freshly ground pepper to taste
1 tablespoon brown sugar
1 bay leaf
2 strips orange peel, about 4-inches long
Juice of 1 orange
Juice of 1 lime
1/4 cup espresso
1/4 cup rum
Garnish: chopped cilantro

Pick over the beans and discard any stones or shriveled beans. Rinse well and soak in 6-8 cups of water in the refrigerator overnight.

Breaking up the sausage into pieces, sauté over medium heat until cooked through, remove from the pan, drain and let cool. When it is cool enough to handle, finely chop the sausage.

Heat a little olive oil in a large casserole over medium heat. Add the onions, carrots, celery, bell pepper, garlic, jalapeno, oregano and cumin, season with salt and pepper and sauté until the onion is translucent.

Drain and rinse the beans and discard the soaking water. Put the beans in the pot with the vegetables. Add 5-6 cups of water, the bay leaf, brown sugar and stir to combine. Bring to a boil, reduce heat to very low, cover and simmer until beans are tender about 1 – 1 1/4 hours.

Add the espresso, orange and lime juice and rum and continue cooking, uncovered, for an additional 15 minutes. Sprinkle with chopped cilantro and serve hot with rice.

The beans are even better if you make ahead. Cool to room temperature, cover and store in the refrigerator for several hours or overnight. Gently reheat on low heat.

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One Year Ago – Fettuccine with Escarole, Radicchio & Mushrooms
Two Years Ago – Cassoulet
Three Years Ago – Caribbean Fish Stew

Or Click Here! for a complete list of and links to all the recipes on this blog!

Will you celebrate Australia Day? What are you cooking? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012

Holiday Feasting & Braised Lamb with Artichokes and Mushrooms & Creamy Polenta

No, a hurricane is not tearing up the coast. A nor’easter is not bearing down. The current whirlwind of frenzied activity is nothing more (and nothing less) than our final preparations for Christmas. Not only is the big guy coming to town but friends and family will be dropping by as well. Our halls are decked, the stocking are hung and you can’t find a double-A battery or heavy-duty extension cord for miles. What’s more, the larder is filled to overflowing.

What wonderful dishes will be on your holiday table? Will you do your best to keep it simple or put on an extravagant Christmas spread? One that puts Martha to shame. How about traditions? Is your great-grandmother’s famous goose on the menu? What about that infamous green bean casserole? If you’re like me you like to switch it up every so often.

Long before I was born, long before my parents were born, the Nye’s served turkey for Christmas dinner. It was Tradition with a capital T. Maybe that’s why I can still remember my mother announcing that she would no longer cook turkey for Christmas. We were just finishing up Thanksgiving dinner. She’d anticipated dissent and waited until everyone was full and happy. The room got quiet, forks full of apple pie stopped in mid-air but Mom plunged ahead. She was brilliant. With great enthusiasm, she shared her plan to cook the biggest, most beautiful rib roast she could find for Christmas. She cheerfully mentioned Mr. McIntyre, the local butcher extraordinaire. She touted the joys of a traditional English feast. Her pitch was so good I began to wonder if she was going to invite Tiny Tim and the rest of the Cratchit family to join us. With her inimitable charm and beautiful smile, she made it clear that this was no proposal and not up for debate.

Even if her decision was unilateral, that Christmas dinner was delicious and enjoyed by all. It also ushered in a new era for our family’s feast. Since then the only constant to our Christmas dinners is that they continue to change. Not necessarily every year but just often enough to keep us from getting set in our ways.

Don’t get me wrong. I’m all for tradition. My tree is decorated. My stocking is hung. However, a surprise or two is a great way to liven up your holiday table. Nervous? Don’t be. You may face a short-term insurrection when you announce that (after countless decades) you’re not getting up at 4 a.m. to put a turkey in the oven. Don’t worry; any grumbling will stop as soon as everyone takes their first bite of your delicious feast.

Whatever you serve, your holiday meals should be as easy as they are delicious. As far as I’m concerned, Mom was right. (Isn’t she always!?!) Turkey with all the trimmings seems more than a bit nuts with so much going on. Instead try a simple beef tenderloin or roasted salmon filet. It will be as delicious as it is easy. Then again, maybe you’ve got lots of people coming and going, a cousin who’s always late and no idea when everyone will sit down to dinner. If that’s the case, slow cook stews and braises are a great solution.

Whether you stick to the tried and true or experiment with new dishes, I wish you a warm and wonderful holiday and,

Bon appétit!

Braised Lamb with Artichokes and Mushrooms and Creamy Polenta
Everyone coming to your house for the holidays? No need to stress and worry over dinner. Let the lamb bubble in the oven while you enjoy a relaxing evening and each other’s company!
Serves 6

About 3 pounds boneless leg of lamb, trimmed
Kosher salt and freshly ground pepper
Olive oil
2 medium carrots, diced
2 stalks celery, diced
1 medium onion, diced
4 cloves garlic, minced
1 cup dry red wine
1 cup canned crushed tomatoes
3 cups chicken stock
2 teaspoons fresh thyme
2 teaspoons chopped, fresh rosemary
1 bay leaf
12 ounces mushrooms, sliced
12 frozen artichoke hearts
Chopped parsley
Creamy Polenta (recipe follows)

Preheat theoven to 350 degrees.

Season the lamb with salt and pepper. Heat a little olive oil in a large casserole or Dutch-oven over medium-high heat. Brown the lamb on both sides, about 5 minutes per side. Remove and reserve.

Add a little more olive oil to the pot if necessary; add the carrots, celery and onion and sauté until the onions start to become translucent, about 10 minutes. Add the garlic and sauté 1-2 minutes more. Add the red wine, tomatoes, chicken stock and herbs and bring to a simmer.

Return the lamb to the pot, bring to a simmer, cover and transfer to the oven. Cook, turning the lamb 2 or 3 times, for 1 hour.

Sauté the mushrooms in a little olive oil over medium-high heat until lightly browned, about 5 minutes. Add the mushrooms and artichoke hearts to the lamb. Continue cooking until the lamb is very tender; an additional 30-45 minutes. If dinner is delayed for any reason, it’s okay to turn down the heat and let it simmer a little longer.

Remove the lamb from the casserole and cut across the grain in thick slices. Serve with a dollop of Creamy Polenta, a spoonful of vegetables and sauce and a sprinkle of parsley.

The lamb can be made a few days ahead. Cook for 1 hour, add the mushrooms but not the artichokes and cook for 15-20 minutes more. Cool to room temperature and then refrigerate. To reheat, bring to a simmer on top of the stove, add the artichokes and transfer to a 350 degree oven. Cook for about 30 minutes or until piping hot.

Creamy Polenta
6 Servings

1 cup instant polenta or grits
2 tablespoons unsalted butter
1/4 cup cream
1 ounce grated Pecorino Romano
1 ounce grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground pepper

Make the polenta according to package directions. When the polenta is smooth and creamy, add the butter, cream, grated cheeses and salt and pepper to taste. Stir until the butter and cheeses are melted and well combined. Serve immediately.

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One Year Ago – Mixed Greens with Roasted Grapes
Two Years Ago – Savory Bread Pudding
Three Years Ago – Triple Chocolate Parfait
Or Click Here! for a complete list of and links to all the recipes on this blog!

What are you serving at your holiday party? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new stories and recipes.

Want more? Feel free to visit my photoblog Susan Nye 365 or click here for more recipes and magazine articles or here to watch me cook!I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.

© Susan W. Nye, 2011

They’re Back! Black Fly Season & Grilled Mustard Pork Chops

I’m in denial. As I tap away at the keyboard I am listening to Vivaldi’s Spring. Everyone who lives in northern New England knows there is no such thing as spring. Our calendar is divided into five not four seasons … and spring is not one of them.

After a very long winter we make a glacially slow transition to Mud Season. As the temperatures warm, country roads are turned into carnival rides of frost heaves and pot holes. Each year a few more dirt roads are paved but those that are left become mired in mud and ruts. Mud Season usually has a few winter-like flashbacks. In other words, it snows on our daffodils, at least once if not twice.

But Mud Season does offer up a few lovely surprises. Within hours of a soggy blizzard the sun comes out and the temperature soars to 70 even 80 degrees. The sun shines, everyone smiles and for the first time in a long time you get to enjoy a cup of coffee outside on the terrace.

The next day the sun is still shining. With joy in your heart and a bright smile on your face, you head out to garden or for a long walk around the lake. Within a few steps of your backdoor, a small but ardent swarm starts to buzz around your head. Mud Season is over and has given way to Black Fly Season.

Learned scientists offer the following information and advice on black flies:

Black flies sort of ease into the day.You rarely see them out in full force before 9:00. They stretch, have a bite or two and buzz around for a couple of hours. By the time the sun is high in the sky they’re ready for a siesta. Gardening, dog walking and window washing should be scheduled first thing in the morning
or in the early afternoon. Even if it’s balmy with a brilliant blue sky, midmorning coffee breaks should be taken inside until further notice.

After their nap black flies return in full force around 4:00 to buzz and bother until the sun goes down. Afternoon softball, lacrosse and soccer practices should be held indoors. Before you let the kids take over the living room, don’t forget to store breakable heirlooms in a safe place.

However, If you must go out when black flies are at their hungriest and swarmiest:

Mosquito repellents are effective against black flies. Unfortunately some people are sensitive to pesticides, especially those applied directly to their fragile selves. If skin reactions, eye irritation, slurred speech, confusion or seizures occur, it’s best to discontinue use.

On the other hand, you can trick black flies with some clever wardrobe changes. Since they tend to flock to basic black and other dark colors, stick to light and bright spring pastels when you are out and about. And don’t forget to tuck in your shirt tail. Your mom will be happy and it will keep the black flies away from your tender tummy. Button those buttons up to your chin, secure your cuffs and tuck your trousers inside your socks. Complete this eye catching look with a shoulder-length head net. The black flies will laugh so hard they’ll forget to bite you.

Stay safe and bon appétit!

Grilled Mustard Pork Chops
Even if I have to wear a head net, warm weather is calling me to cook outside. It’s time to marinate a few pork chops and get the grill going. Enjoy!
Serves 4

Marinade
1 cup dry white wine
Juice of 1/2 lemon
2 tablespoons whole grain mustard
1 teaspoon or to taste hot sauce
1 tablespoon honey
1/2 small onion roughly chopped
1 clove garlic
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
Kosher salt and freshly ground pepper to taste

4 pork chops

Put the marinade ingredients in a blender and process until smooth. Put the pork chops and marinade in a zip lock bag, seal the bag squeezing out the excess air. Marinate, turning the bag a few times, for at least 4 hours or overnight.

Prepare a charcoal or gas grill. Fire should be medium hot.

Remove the pork from the bag and shake off excess marinade. Sear the pork by grilling both sides on medium-high heat for about 2 minutes each. Reduce the heat to low and continue cooking, turning a few times until the pork registers an internal temperature of 145 degrees, about 8-10 minutes.

Transfer to a platter and let stand for 10 minutes, loosely covered in foil.

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One Year Ago – Black & White Brownies
Two Years Ago – Linguine with Artichokes

What’s cooking on your grill? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2011

Bucket List & Strip Steak with Gorgonzola Sauce

Last week I celebrated another birthday. By some strange coincidence, a day or two before turning the page to another new year I received an email with the bold title Bucket List. While I am still much too young to worry about a Bucket List, I opened the email anyway. Inside, I was invited to review a long list and check off any and all items I had completed.

It was an interesting, if typical, Bucket List. There were exotic destinations (Australia and South America) as well as sporting accomplishments (skied in a foreign country) and youthful indiscretions (stolen a street sign) to tick off or not. A few were sad (cried yourself to sleep) and others nostalgic (written a letter to Santa). With a bit pride I discovered that I had accomplished roughly two-thirds of the list.

As with any list, there was a lot missing, some of which I’ve done, others not. For instance … skydive (no), bungee jump (yes), attend a Super Bowl (no) or an Olympic event (yes), see a Broadway (no) or West End (yes) play, learn to tap dance (no) or belly dance (just a few moves), meet an astronaut (does shaking hands with Wally Shirra at Logan Airport’s baggage claim count?) or flown in space (no) … the list can be endless.

It struck me that bucket lists tend to focus on big, audacious and let’s face it, often out-of-reach accomplishments. Sometimes it’s a question of talent, not everyone can win a Noble prize or Oscar. If you are of a certain age, your knees or back could betray you. Or it could be matter of cash, a trip into space falls outside most budgets. I began to wonder if I could come up with activities which were meaningful, fun and interesting but did not require a genius IQ, an Olympian’s body or cost more than $25. Hey, I’m a baby boomer; I visited Europe on $25 a Day, why not a $25 limit bucket list?

While I can’t claim that each and every one of my suggestion is unique, here are some alternatives to some of those out-of-reach adventures …

1. Instead of climbing Kilimanjaro … kiss your true love on top of Mount Kearsarge.
2. Instead of swimming with dolphins … help kids you love swim to the raft.
3. Instead of skiing in the Alps … learn to snowshoe on a public trail with a good friend.
4. Instead of drinking café au lait at a Parisian sidewalk café … bring a thermos of really good coffee to a public beach and drink it while watching the sun come up.
5. Instead of dinner in a Michelin three star restaurant … cook up your own special, night to remember. *
6. Instead of flying in a helicopter, hang glider or hot air balloon … fly a kite with joyful abandon.
7. Instead of visiting a volcano … dance around a bon fire with friends on Guy Fawkes Night.
8. Instead of visiting New Orleans for Mardi Gras … get together with friends for an evening of jazz and jambalaya.*
9. Instead of flying to the moon … howl at the harvest moon.
10. Instead of jumping out of a plane … jump rope or on a trampoline or both.
11. Instead of running a marathon … walk a mile or three or five EVERY day.
12. Instead of caviar and champagne at the Ritz … invite all your favorite people for a lobster boil and beer in your own backyard.*
13. Instead of watching the Bolshoi … dance like no one is watching.
14. Instead of a cross-country motorcycle trip … help your child or grandchild lean to ride a bicycle.
15. Instead of winning the Noble Prize … raise money for a cause you believe in.
16. Instead of playing golf with Tiger Woods or Vijay Singh … go for a long walk and listen to the birds sing in the woods.
17. Instead of climbing the Great Wall of China … enjoy a good long chat with dear friends while you sip afternoon tea from your best china cups. Not once but every week.
18. Instead of walking the red carpet … rent a different Best Picture Oscar winner every week until you’ve seen them all. (Yes, the total will top $25 but, even if you have to buy some of the golden oldies, you’ll still average much less than $25 per week.)
19. Instead of attending the opera at La Scala in Milan … sit outside on a beautiful summer morning and listen to Andrea Bocelli sing Verdi. Sing along if you like.
20. Instead of driving a race car around a track at high speed … take a leisurely stroll up and down Main Street. Take a minute or two to stop and say hello or chat with everyone you know.
21. Instead of sailing around the world … teach a kid to sail a Sunfish or paddle a kayak.
22. Instead of gambling in Monte Carlo … stay in and watch To Catch a Thief with Grace Kelly and Cary Grant. Don’t forget the popcorn.
23. Instead of sleeping in a castle … sleep under the stars.
24. Instead of running with the bulls … grill up really good burgers in the backyard with family and friends.*
25. Instead of worrying about lists … laugh, smile and hug someone you love every day.

Have a grand time and bon appétit!

* I’ve got three parties on my list and yes, depending on how many people you invite and unless it’s a pot luck, it’s pretty hard to throw a dinner for $25. However, you can certainly do it for $25 per person (and probably a lot less), especially if your guests offer to bring the wine or beer.

Grilled Steak with Gorgonzola Sauce

I first had this dish in one of my favorite cafés just outside of Geneva, Switzerland. The sauce is also great on prime rib and beef tenderloin. Make the sauce with imported Italian gorgonzola if you can find it. It’s worth the extra pennies. Enjoy!
Serves 6

2 1/2 – 3 pounds New York strip steaks (or the cut of your choice), cut about 1 1/2 inches thick
Olive oil
Sea salt and freshly ground pepper
Gorgonzola Sauce (recipe follows)

Drizzle the steak with a little olive oil and generously season with salt and pepper.

Prepare a charcoal or gas grill; the fire should be medium hot. (Alternatively, heat a grill pan over medium-high heat.) Grill the steak, about 2-3 minutes per side for rare and 4-5 minutes per side for medium rare. Transfer to a cutting board and let rest for 5-10 minutes. Make the sauce while the steaks are resting. Slice and serve with Gorgonzola Sauce.

Gorgonzola Sauce
Serves 6

1 shallot, minced
1 clove garlic, minced
1/4 cup dry white wine
1/2 tablespoon fresh thyme leaves
1 teaspoon Dijon mustard
1 tablespoon cognac
8 ounces Gorgonzola cheese, crumbled
1/2 cup half & half
Olive oil
Sea salt and freshly ground pepper to taste

Heat a little olive oil in a medium skillet over medium heat. Add the shallots; cook, stirring often, until translucent. Add the garlic and cook for 1 minute.

Add the thyme, wine and mustard, season with salt and pepper to taste; cook until the liquid has reduced by half. Stir in the cognac, cook for 1 minute. While whisking, slowly add the half and half. Cook, whisking, for about 3 minutes; the sauce will thicken a bit. Gently stir in the Gorgonzola and continue to cook until the cheese is just warmed through, check for seasoning and serve.

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One Year Ago – Linguine with Sundried Tomato Pesto & Roasted Eggplant
Two Years Ago – Fondue

What’s on your Bucket List? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2011

Warm Up with Wonderful Pasta & Puttanesca Sauce

Snow is gently falling and frigid temperatures are in the forecast. How will you stay warm this weekend? I’ve got snowshoeing on the agenda and pasta on the menu!

Ooohhhh the possibilities … here are a few:

Linguine with Sun-dried Tomato Pesto & Roasted Eggplant for a taste of sunny Sicily on a frigid weekend.

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Or enjoy the earthy goodness of Ravioli & Sage Pesto.

Why not indulge with soup, the definition of comfort, with Raviolis in Broth with Meatballs & Escarole.

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Misery loves company – invite your friends in to warm up with Penne with Chicken & Mushrooms or Four Cheese Lasagna Bolognese with Spinach.

Or try this quick and easy

Sauce Puttanesca 
A quick and easy sauce – straight from the pantry and great with spaghetti or linguine!
Makes about 4 cups

Olive oil
1 medium onion, thinly sliced
1/2 teaspoon or to taste chili pepper flakes
1/2 teaspoon dried Italian herbs
Kosher salt and freshly ground pepper
3 garlic cloves, minced 
2 teaspoons anchovy paste
1/2 cup dry white wine
3 cups (28 ounce can) crushed tomatoes
1 bay leaf
10 – 12 black oil-cured, Greek or Niçoise olives, drained, pitted and if Greek olives cut in quarters, if Niçoise cut in half
1 tablespoon capers, drained
Spaghetti or linguine (about 2 ounces per person)
Pecorino Romano cheese, grated
1 tablespoon chopped, fresh basil (optional – don’t go out in a blizzard if you don’t have it on hand!) 1 tablespoon chopped, fresh parsley (optional – see above!)

Heat a little olive oil in a medium saucepan. Add the onion, chili pepper and dried herbs to the skillet and cook over medium heat, stirring, until the onion is translucent, about 5 minutes.

Add the garlic and anchovy paste and cook for another minute.

Add the wine and bring to a boil. Stir in the tomatoes, bay leaf, capers and olives. Reduce heat to low and simmer, uncovered, stirring occasionally, for 15-20 minutes.

While the sauce is simmering, cook the pasta according to package directions less 1 minute.

Drain the pasta, reserving a little of the pasta water.  Add enough sauce to coat but not drown the pasta and toss. Add a little of the pasta water if the pasta seems dry. Cover and cook on low heat for 1-2 minutes to combine the flavors.

Put the pasta in a large serving bowl or individual pasta bowls, sprinkle with chopped basil and parsley and serve with grated Pecorino Romano cheese.

Enjoy and bon appétit!

What are your favorite cold weather dishes? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my photoblog, Susan Nye 365 or my cleverly named other blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2011

Be Nice: A New Year’s Resolution & Beef Tenderloin with Red Wine Mushroom Sauce

Oh shoot! It’s that time of year again. It’s time to reflect on the past twelve months and think about plans and resolutions for the New Year. Frigid temperatures and icy winds are hardly conducive to thinking about changes or making big plans. If by chance you fell short on some of your 2010 goals, now is not a good time to be reminded. Not when you’re shivering and your most notable, recent achievement is a graceless triple axel performed on a patch of black ice in front of the post office. With short days and long, cold nights, January seems like an excellent time to hunker down with a cup of cocoa and ignore the big, bad world.

Unfortunately the Romans picked January for this reflecting back and looking forward thing more than 2,000 years ago. So it looks like we are stuck with it. As I look back on 2010, it seemed like every day brought a new story of thoughtless bullying, greed or worse. So here’s an idea, let’s all focus on one simple goal for 2011: Be Nice.

Be Nice. Hmmmm. It sounds a bit bland, maybe even insipid and certainly goody-two-shoes. Hardly revolutionary, it’s the kind of advice that our mothers and grandmothers gave us when we were little kids. While being nice might not win many prizes, the results could surprise us. The powers that be in Concord and Washington, on Wall Street and in Hollywood may not notice but plenty others will.

Here are five simple ways to be nice in 2011:

Smile often. Smile when you feel happy and even when you don’t. Scientists have not only discovered that smiling makes you feel better, it’s also contagious. What a great twofer!

Say thank you, like you mean it and do. Everyone likes to be appreciated. Unfortunately, it’s all too easy to rush through life, never slowing down long enough to say thank you. In all the hustle and bustle, we simply forget to voice our appreciation. A simple, sincere thank you lets family, friends, even strangers know that we are grateful for their help, support and good deeds, large and small. Plus there is an added bonus to saying thank you. More often than not the person you thank will reward you with a beautiful smile and you’ll both feel great.

Say hello. No one wants to feel like they’re invisible so a cheery good morning, even a simple nod, is always appreciated. No, you needn’t say hello to one and all as you weave your way down a crowded sidewalk. But do put your cell phone down and greet the clerk at the supermarket checkout or your colleagues as you arrive at the office. It only takes a moment. Likewise, there is nothing wrong (and a whole lot right) with a quick wave to a neighbor as you pass by on your morning walk.

Practice simple acts of kindness. Hold a door or better yet carry a bag of groceries for someone. Shovel your neighbor’s walk. Volunteer to be the designated driver on New Year’s Eve. Donate blood. Admit you made a mistake. And apologize. Hug a loved one. The list is endless and most acts cost you nothing but a little bit of time. Time is becoming an increasingly rare commodity these days. Giving freely of your time, even a few minutes, is a gift more precious than gold.

 

If you have nothing nice to say, say nothing at all. If my mother gave me this line once, she gave it hundreds of times. Still I continued to clench my fists, stamp my foot and call my sister a stupid head. When I got older, my cutting comments and critiques grew wittier and more glib. Until, eventually, I realized Mom was right. I still slip; I get tempted and fall. Hey, I’m a work in progress. Aren’t we all?

Have a nice New Year! Bon appétit!

 

Beef Tenderloin with Red Wine Mushroom Sauce
A great dish for New Year’s Eve! Enjoy!
Serves about 12

About 5 pounds beef tenderloin roast, trimmed, tied and at room temperature
Kosher salt and freshly ground pepper
Olive oil
2 pound mushrooms, cleaned and thinly sliced
2 shallots or 1 medium red onion, minced
3 cloves garlic, minced
1 teaspoon herbs de Provence
1 cup dry red wine
1 tablespoon Dijon mustard
1-2 tablespoons cognac
1-2 tablespoons butter, cut into pieces
1 tablespoon fresh, chopped Italian parsley

1. Preheat the oven to 350 degrees.
2. Pat the beef dry; sprinkle liberally with salt and pepper.  Heat a little olive oil in a large flameproof roasting pan over medium-high heat. Brown the beef well on all sides; it should take about 10 minutes.
3. Transfer the pan to the oven and roast for 20-35 minutes or until a thermometer inserted 2 inches into the center of the roast registers at 110 degrees for rare or 125 degrees for medium-rare.
4. While the beef roasts, combine the mushrooms, shallots and garlic in large, heavy skillet; sprinkle with herbs de Provence, salt and pepper and toss. Sauté over medium-high heat until the mushrooms are lightly browned and tender and all of the liquid has been absorbed, about 10 minutes. (If you prefer, you can do this step in advance. Cool to room temperature and then refrigerate.)
5. Remove the roasting pan from the oven, transfer the beef to a cutting board and cover loosely with foil. The beef will continue to cook until it reaches 120 degrees for rare or 130 degrees for medium rare.
6. Drain any excess fat from the roasting pan and set it on the stovetop over medium-high heat. Add the wine, bring to a boil and simmer for a few minutes, scraping up the brown bits in the pan. Whisk in the mustard and then pour the liquid into the skillet with the mushrooms. Simmer, stirring frequently, until the liquid is reduced by about a third, about 10 minutes.
7. Stir in the cognac and cook for 1-2 minutes. Whisk in the butter. Check for seasoning, sprinkle with chopped parsley and transfer to a serving dish.
8. Remove the sting from the beef and discard.  Cut the beef into 1/2 inch slices and serve with the mushroom sauce.

 

If beef tenderloin is not in your budget this year, pork tenderloin is a delicious substitute. Cook to 140 degrees and use white instead of red wine in the sauce.

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What’s your 2011 New Year’s Resolution? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my photoblog, Susan Nye 365 or my cleverly named other blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2010

Frugal Yankees & Braised Beef Bourguignon

New England attracts a lot of attention in the fall. Our gorgeous landscapes, culture, cuisine and a few of our interesting oddities are frequently in the news during this golden season. Tourists come from near and far to peep at our leaves. Journalists come poking around asking questions about pot roast, baked beans and Indian pudding. At some point or other, we are usually asked about our chilly demeanor and inclination towards thrift.

New Englanders have been described in many ways but fun-loving, madcap or joker isn’t generally on the list. Accusations of slap-stick antics or endless outpourings of gregarious goodwill are rare, maybe unheard of. I prefer to think of us as a tad reserved rather than aloof. It’s just not our nature to gush.

When it comes to our reputation for frugality, let’s face it, it’s probably well deserved. Heck, many of us admit it with pride. Every fall I see how long I can stand it until I finally turn the heat on. I put on a sweater, then a heavier sweater and ignore the cold, until finally, I have no choice. Eventually only a coat, mittens and hat could keep me from shivering while tapping away at the keyboard. That’s when I finally breakdown and fire up the furnace.

Even those who consider their thrifty ways a virtue must admit that from time to time the penny-pinching can be frustrating, infuriating, even downright irritating. That’s when we take a deep breath, throw caution to the wind and splurge. Storm windows, a new parka, a case of antifreeze, you name it, we’re the last of the big spenders.

But quite frankly, who can blame us. Look at our roots. New England was first settled by a bunch of no nonsense Puritans. No dancing, no singing, no fickle flights of fancy. To make matters worse, our ancestors settled in a pretty inhospitable region. New England is renowned for its rocky soil and short growing season. Our Pilgrim forefathers and foremothers had to be frugal. There was no supermarket down the road and no credit cards to max out … just a long cold stretch between the fall harvest and spring’s first, tender shoots.

Whenever my mother chose to be particularly frugal she proudly and cheerfully blamed it on her Scotch grandmother. Nana Grant grew up on a farm in Nova Scotia. I’m guessing that farm life taught her more than a thing or two about making due, going without and stretching just about everything. It could be getting one more meal out of that chicken or one more winter out of that coat. Following her grandmother’s example, Mom turned leftover pot roast into beef stroganoff with a little sour cream and a lot of noodles. When it looked like another meal could not be scavenged from the Thanksgiving turkey, she found just enough for hash or tetrazzini.

My great-grandmother and mother are hardly alone. I sometimes suspect that we New Englanders grudgingly put up with a meal’s first go-round in anticipation of the next day’s feast. From the after-Thanksgiving turkey sandwiches to the reheated beef stew, we adore our leftovers. Could it be the virtuous feeling we get from leaving nothing to waste? Or heaven forbid; it’s possible, just possible that we didn’t let the stew simmer long enough on the first go-round!

Bon appétit!

Braised Beef Bourguignon
A warm and comforting meal on a crisp fall evening. Don’t skimp on time, let the beef braise slowly until its fork tender for a delicious dinner the first go-round. (It’s also wonderful for leftovers!) Enjoy!
Serves 6-8

4 ounces thick-cut bacon, roughly chopped
3 pounds thick-cut London broil
1 large onion, peeled and chopped
4 carrots, peeled and chopped
4 stalks of celery, chopped
1 teaspoon herbs de Provence
1/4 teaspoon or to taste chili pepper flakes
Kosher salt and freshly ground pepper
3 garlic cloves, minced
1 tablespoon Dijon mustard
3-4 cups dry red wine
3-4 cups beef broth
1 bay leaf
1 pound mushrooms, sliced
1 pound frozen pearl onions
1/2 cup sour cream
1/4 cup cognac (optional)
Garnish: fresh chopped parsley

1. Preheat the oven to 350 degrees.
2. Cook the bacon in a heavy casserole over medium heat until crisp and brown. Remove the bacon and reserve. Pour off all but 1-2 tablespoons of bacon fat and reserve.
3. Raise the heat to medium-high and brown the beef heat 3-5 minutes per side. Remove the beef and reserve.
4. Reduce heat to medium. Add 1-2 tablespoons of bacon fat to the pot (if you run out of bacon fat, substitute with a little olive oil); add the onion, carrot and celery; sprinkle with herbs de Provence and chili pepper flakes, season with salt and pepper and sauté until the onion is translucent. Add the garlic and sauté 1-2 minutes more.
5. Add the wine and mustard and stir to combine. Stir in the stock and add the bay leaf. Return the beef and bacon to the pot. Bring to a boil, cover the pot, transfer to the oven and cook at 350 degrees for 2 hours.
6. While the beef is braising, sauté the mushrooms in a little olive oil over medium heat until lightly browned and reserve.
7. Put the sour cream in a small bowl. A few spoonfuls at a time, whisk 1/2-1 cup of the hot braising liquid to the sour cream. Add the mushrooms, pearl onions, sour cream and cognac to the pot and stir to combine. Check for seasoning; add salt and pepper to taste. Return the pot to the oven and continue cooking, covered, until the beef is very tender, about 1 hour. If the dish gets too dry, add more wine and/or stock. Remove the meat from the pot and cut across the grain in thick slices. Arrange on a large, deep platter, top with the vegetables and sauce, garnish with parsley and serve.

This dish can be made a few days ahead. Cool to room temperature and then refrigerate. To reheat, bring to a simmer on top of the stove, transfer to a 350 degree oven and cook for about 30 minutes or until piping hot.

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One Year Ago – Pumpkin-Chocolate Chip Cupcakes
Two Years Ago – Roasted Butternut Squash Soup

Are you a Frugal Yankee? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit Susan Nye 365, my photoblog, or my other, cleverly named blog, Susan Nye’s Other Blog. You can find more than 200 recipes, links to magazine articles and lots more on my website . I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2010