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Wednesday, February 4, 2015 ★ C1
DelisDelis
Boeuf Bourguignon Stew
Instructions
1. Preheat the oven to 350F. Slice the meat into large
chunks and season with salt and pepper. Heat the but-
ter and oil in a pan and brown the meat on all sides.
Sprinkle the flour on top and cook for another minute
or two. Place the meat in an oven-safe dish. Rinse the
pan with the water and pour it over the meat, too.
2. Slice the pork belly into small cubes and brown it
lightly in the pan. Take it out and allow it to drain on
paper towels. Peel the garlic, onion, and carrots, then
coarsely chop the onion and carrots. Brown the veg-
etables in the fat from the pork belly. Place the vege-
tables and pork in the dish. Add the wine, veal stock,
tomato purée, and herbs.
3. Cover the dish and cook the stew in the middle of
the oven for about 3 hours, until the meat is really
good and dark.
4. While you’re waiting, peel the pearl onions and
rinse the mushrooms. Slice the mushrooms in half.
Heat butter in a pan. Start by lightly browning the
onions, then remove them and set them aside. Do the
same with the mushrooms. When the stew has cooked
for two hours, add the onions and mushrooms. Let the
stew simmer for another hour, or until the meat begins
to fall apart. Garnish with chopped parsley and serve
with bread.
Ingredients
1 pound chuck steak
1 teaspoon salt
black pepper
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons wheat flour
½ cup water
5 ounces smoked pork belly
2 garlic cloves
1 yellow onion
3 carrots
1 bottle of fruity red wine
¼ cup veal or beef stock
1 tablespoon tomato purée
1 bay leaf
1 bunch of thyme
10 pearl onions
7 ounces mushrooms
1 tablespoon butter
½ cup minced parsley
bread, for serving
juicy and flavorful stew with chuck steak,
onions, and generous amounts of red wine.
Try simmering the stew at a low temperature
in the oven. Easy to do, and the stew takes
care of itself. It’s even more delicious if you make it
one day in advance.
A
Paleo
Honey-Glazed
Salmon with
Ginger
Yield: 4 servings
Ingredients
4 8-oz skinless salmon filets
2tablespoons raw honey
1tablespoon Dijon mustard
1whole lemon, juiced
1pieces fresh ginger, peeled and grated
3tablespoons olive oil
1small cabbage, sliced into thin strips
1clove garlic, crushed
1tablespoon sesame seeds, plus extra to garnish
freshly ground pepper
4 scallions, chopped
Instructions
1. Heat a large, nonstick pan over high heat and add the
salmon—if you have a good-quality, nonstick pan, there
should be enough oil in the salmon to cook it without
the need to add any extra oil. Cook the salmon for 3-4
minutes on each side.
2. Meanwhile, make the glaze. Place the honey, mustard,
lemon, and ginger together in a bowl and stir to com-
bine. Set aside.
3. When salmon is just about cooked, spoon the glaze
over the top, then take off the heat. The glaze will cara-
melize in the hot pan and turn the salmon sticky and
brown.
4. To cook the cabbage, heat half the olive oil in a wok
over medium heat. Add the cabbage and stir-fry for 3-4
minutes, then add the remaining oil and cook for anoth-
er 5 minutes, tossing all the time (if you need more
moisture, add a drop or two of water).
5. Add the garlic and sesame seeds; cook for another
minute.
6. Turn the cabbage out onto a plate, season with black
pepper, and top with the glazed salmon. Scatter the
scallions over the top, and serve with a few extra sesa-
me seeds.
my
How to
Master French
Stew Recipes.
valleystar.com
my
Farmed or Wild:
What’s the Best
Salmon to Buy?
valleystar.com
Cocktail
Chocolate Martini
Yield: 1 servings
Ingredients
European-Style Hot Chocolate
8 cups whole milk
2/3 cup heavy cream
3 tablespoons sugar
1 pound bittersweet or semi-
sweet chocolate, coarsely
chopped
2 teaspoons pure vanilla extract
Chocolate Martini
2 ounces chilled European-
style hot chocolate
2 ounces Bailey’s Irish Cream
2 ounces vodka
4 to 5 ice cubes
Instructions
Hot Chocolate:
1. In a large saucepan, bring the
milk, cream, and sugar to a boil
over medium-high heat, stir-
ring occasionally to prevent
scorching.
2. When the mixture boils,
immediately remove from the
heat.
3. Add the chocolate to the hot
milk mixture, whisking until
the chocolate melts and the hot
chocolate is smooth. Whisk in
the vanilla.
4. Allow to chill.
Chocolate Martini:
1. Pour the chilled hot choco-
late, Baileys, and vodka into a
cocktail shaker.
2. Add the ice and shake vigor-
ously.
3. Pour the iced martini through
a strainer into a martini glass
and serve.
Note: For presentation with
style, drizzle melted chocolate
into the cool glass. Let set a few
minutes before pouring in the
martini.
Yield: 1 servings
Ingredients
2 ounces chocolate vodka
1 ounce coffee liqueur, such as
Kahlua
½ ounce nondairy creamer
Instructions
1. Pour the vodka and coffee
liqueur into an old-fashioned
glass filled with ice cubes and
stir.
2. Pour the non-dairy milk into
the glass and leave it to float on
top or stir vigorously.
Chocolate
White Russian