Beef Stew with Seasonal Ale

The temperature is definitely dropping. Time to bring out the hearty stews!





Ingredients

1/2 cup flour

2 Tablespoons paprika

Salt

Pepper

2 lbs stew meat, cut into 1 inch cubes

4 strips bacon

1 medium onion, chopped

4 cloves garlic, minced

1 bottle seasonal beer. I used a 22ounce bottle of Elysian Night Owl, a pumpkin ale that is the epitome of Autumn.

1 can diced tomatoes, with liquid

2 lbs Yukon Gold potatoes, cubed

2 larger carrots, sliced

1 lb turnips, diced

1 Tablespoon oregano

1 Tablespoon thyme

Combine flour, paprika, salt, and pepper in a small bowl.

Fry bacon in large cast iron skillet. While bacon is cooking, roll each piece of beef in flour mixture. Remove bacon from skillet, add beef pieces, cooking 3-4 minutes per side.





Remove beef from pan. Add onion. Saute 5-7 minutes or until onion is translucent. Add garlic, cooking for 1 minute. Add beer, then scrape up any brown bits on the bottom of the pan. Add tomatoes, bacon, and beef back to the skillet. Simmer for 1 hour, stirring occasionally.

**Note** At this point, the skillet may be too small. I poured the contents of the skillet into an 8-quart pot and continued from there.

Add potatoes, carrots, turnips, oregano, and thyme. Simmer for 30 minutes. Serve hot.

Adapted from this recipe on Simply Recipes.

Chicken Parmesan with made-from-scratch marinara

Lisa makes the best Chicken Parmesan I've ever had, restaurant or otherwise. We don't always get this involved, but the flavors are worth it, and if you grow tomatoes and herbs, it can be very cheap.


First, pour yourself a tall frosty IPA into a frozen beer mug. This'll help you get through the extremely long cooking process.
Ain't she purdy?


For the Sauce:

Start with some fresh basil. Find a big leaf, and line up a bunch of smaller leaves in it.


Roll it like a "cigar."


Chop the basil cigar thinly, leaving you with a lovely basil chiffonade.


We bought ten lbs of "on the vine beefsteak" tomatoes. They were 88 cents a pound, and we expected a much higher yield. But that's for later.
Boil some water, and drop whole tomatoes in to boil for about 45 seconds. Remove them with a deep slotted spoon and dunk 'em in a bowl of ice water. Peel the skins off and discard.
Reserve 5 peeled tomatoes whole. Lightly coat these in olive oil, wrap them in aluminum foil, and use your burner to "roast" them. Your looking for just a bit of char all around. This will produce a somewhat "smoky" flavor, as well as help to cut down on some of the acidity.
Cut the tomatoes in half and squeeze the juice and seeds out. You can squeeze into a strainer and keep the tomato juice for other meals or for drinkin' if that's your thing.


After they're drained, plop the tomatoes into a big stock pot. Add
2 tbsp. Fresh Basil
1 tbsp. Fresh Oregano
1/2 tbsp. Marjoram
2 bay leaves
1 whole yellow onion, chopped to your liking
kosher salt and fresh black pepper to taste
1/3 bottle of red wine
And again, as much garlic as you feel like mincing. We used one head of garlic.


No need to add additional liquid. Once the tomatoes start to break down, they'll get quite wet, and you'll need to reduce the sauce for about two hours. Use a medium-to-low heat, high enough that it's still steaming, but avoid burning the sauce at the bottom of the pan. Stir occasionally.


Once it looks like a good consistency, it's done. Add cornstarch to thicken. Make sure to remove the sauce from the heat while you do this.



The Broccoli:

Cut up some fresh broccoli (about two heads)
As much garlic as you feel like mincing (we used about five cloves.)
Add to taste:
Kosher Salt
Fresh Ground Black Pepper
Paprika
Parsley
I also usually use Cajun Seasoning.
Bake in a medium-sized pyrex at 350 for about 15 minutes. Be sure to time everything so that the broccoli is done right when it's time to serve, or it will be cold.



For the Chicken Parmesan:

Mozzarella, sliced
boneless, skinless chicken breasts. Pound 'em flat, about 3/4 to 1 inch thick.
flour
"italian style" breadcrumbs (or make your own...)
Fresh grated parmesean
one whole egg and two egg whites, mixed but not beaten
On a nice big piece of counter space, set up a row of (in order):
plate with chicken breasts
vessel with flour in it
a bowl with eggs
a large plate with about 1/2 Parmesean and 1/2 bread crumbs mixed together.

Cover the chicken completely with flour, but knock off MOST of the flour. Too much and you'll lose your breading.


From the flour, dip the breast in the egg and let it drip off a little. Lay it in the breading mix, and use your fingers to pick up the breading without disturbing the chicken breast. Cover it completely and press down to make the breading stick.


Shake off the excess.


And go for round two. Once again (trying not to manhandle the chicken, that'll knock breading off) dip in in the egg mixture.


Lay it on the breading plate and repeat the process. The double-breading makes it better. I promise. More cheese = good.


Let the breaded breasts rest for at least 15 minutes to let the egg set, or again, your breading will fall off. Meanwhile, preheat the oven to 350 and cover the bottom of a large pyrex with your homemade marinara.


In a large skillet, heat about 2 tbsp olive oil over medium to high heat. Once it's hot, carefully place your chicken into the skillet. You can tell on the edges when the breading is getting close to done. It only takes maybe 2-3 minutes.


Once they're browned, flip 'em carefully, and if necessary, add more olive oil. You can cook more than one at a time, but don't crowd the pan. These breasts were really big, so we fried them individually.


Once the delicious crust is fully formed, place the chicken into your Pyrex. You can cram 'em in, but don't let them overlap.


Bake for about 15-20 minutes. Check for doneness after 15. If they're fully cooked, add the mozzarella and cook for an additional 5 minutes, or until your cheese is melty.



Cheesy Bread:

We also made garlic cheese bread. At our new favorite grocery store, QFC, we found some cheese that didn't claim to be any particular kind of cheese, other than "handmade."

1/3 stick of butter
6 cloves garlic
sliced sourdough
fresh oregano
parsley
grated nondescript cheese
grated parmesan

Melt the butter with half of the garlic, oregano, and parsley. Brush the butter mixture over the bread until it's gone. Toast lightly. Add the two kinds of cheese and the rest of the garlic. Toast until the cheese is slightly brown.



Use all marinara (including the stuff used to bake the chicken) to put over pasta and chicken. We tend to prefer whole wheat pasta, which is actually pretty cheap at Trader Joe's.

Serve with the remaining wine that you used to make the sauce (along with 3 or 4 more bottles).



Notes:

This was the first time we'd done tomato sauce completely from scratch. All in all I think we did well, but there were a few things.
It was slightly too sweet. I'm attributing a good deal of this to the fact that we used somewhat young tomatoes (not to mention on the vine). We added no pepper flakes, which would probably have helped with this, as well as adding a little heat.

This is the most expensive tomato sauce I've ever had. I had counted on a much higher yield from 10 lbs of tomatoes, but they only made it through one meal. The particular tomatoes we bought were from a discount grocery store, and honestly didn't have much substance. Now we appreciate the difference between "on the vine" and "vine-ripened." We also opted to purchase fresh herbs, which contributed to the overall cost. Hopefully someday we can grow our own damn herbs and veggies.

Balsamic Tomato-Basil Pasta

We went to the local farmers market today. I love this place. Especially now that the summer fruit 'n' vegetable season is coming back around.

So here's what we came up with:
Original Recipe at Recipe Zaar.

We're having this with bison sirloins and baby broccoli.

Notes:

First of all, we were only cooking for two. This recipe is supposed to be for 8 servings. We halved everything, ate moderate sized portions, and had one good serving left over.

Beyond that, I really don't have any suggestions for this. It' similar to bruschetta, but has a little more body to it. In fact, Lisa wants to try it chilled on some crusty bread.

This was delicious.