Julia Child's Beef Bourguignon

Ingredients:
1 6-ounce piece of chunk bacon
3 1/2 T olive oil
3 pounds lean stewing beef, cut into 2-inch cubes
1 carrot, sliced
1 onion, sliced
salt and pepper
2 T flour
3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
2 1/2 to 3 1/2 cups brown beef stock
1 T tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
A crumbled bay leaf
18 to 24 white onions, small
3 1/2 T butter
herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
1 pound mushrooms, fresh and quartered

Preparing the beef bourguignon:
Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.
Preheat oven to 450 degrees.

Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.

Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.

In the same fat, brown the sliced vegetables. Pour out the excess fat.
Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.

Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).

Remove casserole and turn oven down to 325 degrees.

Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.
Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.

Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms.

Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.

Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.

Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.

Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.

Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.
Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.

Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.

Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.

If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.

Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.

Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

Serves 6

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Lobster & Corn Chowder

Ingredients for the lobster stock:
3 (1 1/4 pound) lobsters, blanched, cooled and shells cracked with lobster claw and tail meat removed
1/8 cup vegetable oil
2 ribs celery, quartered
2 tomatoes, coarsely chopped
1 yellow onion, peeled and quartered
1 carrot, peeled and coarsely chopped
2 sprigs fresh thyme
1 small bulb fennel
1 head garlic
water, to cover
salt and freshly ground black pepper

* * * * * * *

Ingredients for the lobster and corn chowder:
1/2 cup chopped bacon
2/3 cup unsalted butter
2 cups finely chopped red onions
1 1/3 cups finely chopped celery
1 red bell pepper, seeded and chopped
2 cups roasted corn kernels
2 teaspoons chopped garlic
2 teaspoons chopped shallots
salt and freshly ground black pepper
1 teaspoon spice essence:

• 2 1/2 T paprika
• 2 T salt
• 2 T garlic powder
• 1 T black pepper
• 1 T onion powder
• 1 T cayenne pepper
• 1 T dried oregano
• 1 T dried thyme

1 cup all purpose flour
1/2 cup sherry
8 cups lobster stock
1/3 teaspoon cayenne
1 pound Yukon gold potatoes, peeled and diced
2 cups heavy cream
3 cups chopped lobster meat from tails and claws
1/2 cup chopped assorted fresh herbs, such as parsley, chervil, basil, and chives

Preparing the lobster stock:
In a large stockpot, heat the oil. Add the shells and stir. Cook for about 5 minutes. Add the celery, tomatoes, onion, carrot and thyme. Cut the fennel bulb in half and add to the pot. Cut the garlic head in half horizontally and add to the pot. Add enough water to cover the ingredients by about 2 inches. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer until the liquid has reduced by half, about 4 hours.

* * * * * *

Preparing the lobster and corn chowder:
In a very large pot, render the bacon over medium heat. Remove with a slotted spoon and set aside. Melt the butter over medium heat. Add the onions, celery, red peppers, and saute until soft, about 4 minutes. Add the corn kernels, garlic, shallots, salt, pepper, Essence, and cook, stirring, for 3 minutes. Add the flour and cook, stirring constantly, until the flour turns the color of peanut butter, about 4 minutes. Add the sherry and cook for 2 minutes. Add the lobster stock and cayenne, and stir well to incorporate. Bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes. Add the potatoes, stir well, and simmer until tender, about 10 minutes. Add the cream, lobster and assorted herbs, and cook, stirring, for 2 minutes. Remove from the heat and ladle into bowls. Garnish with reserved bacon and serve.

Serves 10 to 12

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TF's Beef Stew

Ingredients
1/4 cup extra virgin olive oil, for frying, plus more to drizzle
3 T butter
2 cups all purpose flour
2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
sea salt and freshly ground black pepper
1 bottle good quality dry red wine, like Burgundy
8 fresh thyme sprigs
6 garlic cloves, smashed
zest or peel of 1 orange, removed in 3 (1-inch) strips, no pith
1/4 teaspoon ground cloves
2 bay leaves
2 1/2 cups beef stock
9 small new potatoes, scrubbed clean and cut in 1/2
1/2 pound carrots, peeled and sliced
2 cups frozen pearl onions, a large handful
1 pound white mushrooms, cut in 1/2
1/2 pound garden peas frozen or fresh
fresh flat-leaf parsley, chopped, for garnish

Ingredients for horseradish sour cream:
1 cup sour cream
1 T prepared horseradish
olive oil
salt and pepper
chives, finely chopped, as garnish

Ingredients for toasted peasant bread:
1 loaf an artisanal peasant bread, sliced into 1/2-inch pieces
extra virgin olive oil
4 garlic cloves, halved
chopped parsley leaves

Preparing the stew:
Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.

While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.

Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all the bits. Once the wine has gotten hot, add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.

After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.

To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish sour cream. Right before serving add a slice of toasted peasant bread, half way submerged in the stew.

* * * * * * * *

Preparing the horseradish sour cream:
Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped chives.

* * * * * * * *

Preparing the toasted peasant bread:
Preheat the oven to 500 degrees F.

Put a sheet pan in the oven so that it gets good and hot.

Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve.

Serves 4 to 6

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New York Cioppino with Anchovy Butter Croutons

6 T olive oil, divided
1 large onion, finely chopped
6 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1 cup dry white wine
5 cups fish stock
1 (16-ounce) can diced tomatoes, drained
1 bay leaf
4 sprigs fresh thyme leaves
salt and freshly ground black pepper
1 1/2 pounds bass fillets, cut into 2-inch squares
16 large shrimp, shelled and deveined
32 littleneck clams
24 mussels, scrubbed and debearded
1/4 cup coarsely chopped fresh parsley leaves
3 T chopped fresh tarragon leaves
2 T honey
few dashes hot sauce

Sour Dough Croutons:
5 tablespoons unsalted butter, at room temperature
1 heaping tablespoon anchovy paste
8 (1/2-inch) thick slices sourdough bread
olive oil
kosher salt and freshly ground black pepper

For the Fish Cioppino:
In a large Dutch oven over medium-high heat, heat 2 tablespoons of oil. Add the onion and cook until soft, about 3 minutes. Add the garlic and red pepper flakes and cook until fragrant. Add the wine and cook until reduced by half. Add the fish stock, drained tomatoes, bay and thyme and season with salt and pepper. Bring to a boil and cook until slightly thickened, stirring occasionally for about 10 minutes

While the broth is cooking, heat 2 tablespoons of oil over high heat in separate large saute pan. Season the bass on both sides with salt and pepper and cook until golden brown on both sides, about 2 minutes per side. Remove to a plate.

To the same pan, add another 2 tablespoons of oil, season the shrimp and saute until lightly golden brown, about 1 minute per side. Remove to the plate with the bass.

Add the clams, mussels, bass and shrimp to the reduced broth and cook until the clams and mussels open, discarding any that do not open, about 3 minutes. Stir in the parsley and tarragon and season with honey, salt and freshly ground black pepper. Add hot sauce, to taste.

For the Sourdough Croutons:
Preheat grill pan to medium-high heat.

Stir together butter and anchovy paste in a small bowl. Set aside.

Brush bread with oil on 1 side and season with salt and pepper. Grill, oil side down on preheated grill pan until lightly golden brown, turn over and continue grilling until lightly golden brown on both sides.

Remove bread to a platter and spread some of the butter-anchovy mixture on the seasoned side. Cut each slice in half, crosswise.

Place 1/2 slice of the bread in each bowl, ladle some of the mixture on top and top with the remaining 1/2 slice of bread. Garnish with parsley leaves, if desired.

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Braised Beef Brisket & Smoked Black Bean Chili

1 beef brisket, 5-7 lbs.
5 lbs. ground beef
5 lbs. beef tenderloin
5 lbs. black beans
5 red peppers, medium dice
5 yellow peppers, medium dice
5 green peppers, medium dice
2 jalapenos
2 onions, diced
1 bunch scallions, diced
2 Anaheim peppers
2 poblano chilies
6 lager beers
6 cups chili sauce
2 cups tomato paste
2 cups tomato puree
2 cups beef stock
1 bunch cilantro
1 T cayenne pepper
2 T cumin
3 T chili powder
salt and pepper, to taste

Rub the beef brisket with a rub of brown sugar, cayenne, salt and chili powder, all to taste.

Let it sit over night and then smoke the beef brisket for 5-6 hours. Braise the beef with one cup onion, 6 beers and 1 tablespoon chili powder.

The beef will tear apart when nice and tender. Cook black beans until tender. Cook ground beef thoroughly and strain off all the excess fat. Add the vegetables, beers, tomato products, chili sauce, beef stock, beans and spices to the ground beef.

Cook until all the vegetables are tender and then add the beef brisket. Adjust seasonings to taste and let simmer for at least one hour. Dice the beef tenderloin and sear in a separate pan; add to the chili at the last minute.

Makes 4-5 gallons

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Chili, Award-Winning

5 lbs. ground beef
3 large yellow onions, diced
3 green bell peppers, diced
1 each red, yellow, orange bell pepper, diced
6 heaping T minced garlic
3 minced jalapeno peppers (food processor works well)
1/2 cup ground cumin
3/4 cup dried oregano
1 cup chili powder
1 large can (6.6 pounds) diced tomatoes
4 1-lb. cans light red kidney beans
4 1-lb. cans pinto beans
2 bunches cilantro, chopped

Brown ground beef over medium high heat. (You can customize your chili by using ground turkey for less fat or adding sausage for additional flavor).

Use a slotted spoon to remove cooked meat and set it aside. Use the beef juices to sauté the onions, peppers, garlic and jalapeno. Add salt and pepper to taste. Add spices and tomatoes once onions begin to turn translucent. Stir often to prevent sticking.

Bring vegetables to a simmer while adding beans, continuing to stir often. Add browned beef and reduce heat to medium. Once chili simmers, add chopped cilantro, salt and pepper to taste and turn off the heat.

Makes 3 gallons

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Black Angus Chili

Ingredients:
20 pounds ground Black Angus beef
30 pounds Black Angus tenderloin tips, small dice
10 onions, small dice
5 red peppers, small dice
5 yellow, small dice
5 green, small dice
1 16-ounce can of chipotle peppers, chopped
2 No. 10 cans chili sauce (each No. 10 can is 13 cups, about 7 pounds)
2 No. 10 cans diced tomatoes
2 No. 10 cans tomato puree
5 pounds cooked black beans
30 ounces chopped, canned, roasted chili peppers
5 pounds cooked pinto beans
1/2 gallon strong beef stock
8 ounces Worchestershire
10 bunches chopped scallions
6 bunches chopped cilantro
4 to 6 bottles dark lager beer

chili powder, cumin, salt, black pepper, garlic powder, cayenne pepper, all to taste

Preparing the chili:
Sear ground beef and beef tips. Drain any excess fat. Add all vegetables and canned ingredients.

Cook beans separately until tender. Add the beans, stock, beer and seasonings to the meat and vegetables. Simmer one hour or until the meat is tender.

Makes 12 gallons

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Cassoulet

Ingredients: 1 pound dry white beans 6 sprigs parsley 4 sprigs fresh thyme 4 cloves garlic 3 whole cloves 1 bay leaf 4 ounces thick bacon, cut into small chunks 4 Italian-style sweet sausages, cut into chunks, or smoky sausage like kielbasa 2 to 3 pounds meat: pork, veal, beef, duck or chicken salt and pepper to taste 1 large onion, cut into small chunks 2 tomatoes, chopped 6 T tomato paste 2 cups beef or chicken stock 1 1/2 cups dry white wine 1 1/2 cups fresh bread crumbs 2 T butter cut, into bits Prepare: Cook the beans as in the original recipe, but after the soaking, place the parsley, thyme, garlic, cloves and bay leaf in a small muslin or cheesecloth bag, and include it when you cook the beans. When the beans are cooked, remove the herbs, and drain the beans but reserve the cooking water. Set the beans and cooking water aside. In a large saute pan, cook the bacon over moderate heat for 5 to 6 minutes, or until lightly browned and crispy. Remove the meat with a slotted spoon and set aside. Add the sausage chunks to the pan and cook for 5 to 6 minutes, or until the outside is lightly browned. Remove meat and set aside with bacon. Sprinkle meat with salt and pepper. You may use a mixture of meats. Add meat in small amounts to the saute pan, browning the pieces, then removing them to a dish, until all the meat has been cooked. Note: if you use a duck breast, you may roast it whole, then cut it into chunks. Add the onion to the pan and cook for 2 minutes, then add the tomatoes and the meats, but not the bacon or sausage, to the pan. Add the tomato paste, stock, wine and some salt and pepper. Stir ingredients, cover the pan and simmer for 45 minutes. Preheat the oven to 375 degrees F. Remove the pan from the heat and stir in the sausage and bacon. Place a layer of beans in a large, deep casserole. Spoon some of the meat mixture on top and continue layering until all the beans and meat have been used. Be sure there is enough liquid in the casserole to cover the beans, using the reserved bean cooking liquid, if necessary. Spoon the bread crumbs on top of the meat and bean mixture. Top with the butter bits. Bake at 375 degrees F for 20 minutes, then reduce heat to 350 degrees F. Bake about 1 to 1 1/2 hours, breaking crust and mixing it with mixture below during first 45 minutes. If mixture below crust seems dry, add stock or bean cooking liquid 1/2 cup at a time when you break the crust. The cassoulet is done when the crust is golden brown. Serves 6

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Venison Stew

Ingredients: 3 to 4 pounds venison, cut in 2-inch cubes Kosher salt Freshly cracked black pepper 3/4 cup red wine vinegar 1 3/4 cup red wine 1 cup all purpose flour 1/2 teaspoon juniper berries, crushed 1/3 cup bacon drippings 1 pound cremini mushrooms, cut in half 1 yellow onion, diced 2 T tomato paste 1/4 cup minced Italian parsley 1 cup oil-cured black olives, pitted 1 cup beef, duck or veal stock Prepare: Put the venison in a glass or ceramic bowl, season it with salt and pepper, and pour the vinegar and 3/4 cup of the red wine over it. Refrigerate overnight. Drain the venison thoroughly and pat it dry with tea towels. Put the flour, juniper berries, 1 tablespoon kosher salt and several turns of black pepper in a small paper bag. Add a handful of venison and shake vigorously to coat the meat with the flour mixture. Use a slotted spoon to remove the venison from the bag, shaking off excess flour. Set the floured meat on a plate. Continue until all the meat is floured. Heat the bacon drippings in a large heavy skillet set over medium heat. Add the mushrooms and saute them, stirring frequently, for about 5 minutes, until their cut edges begin to brown. Use a slotted spoon to transfer the mushrooms to a bowl. Add the venison and brown the meat on all sides. Add the onion, and saute until the onion is very soft and fragrant, about 15 minutes. Stir in the tomato paste, add the parsley and olives and return the mushrooms to the pan. Add the stock and the remaining 1 cup of red wine. Bring the liquid to a boil, reduce the heat and simmer, covered, until the venison is fork tender, about 2 to 2 1/2 hours. Taste, and season with salt and pepper. Remove from the heat and let rest 10 to 15 minutes. Serve 4 to 6

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