Archive for October, 2010

smaller lunches

October 25, 2010

‘are we food snobs?’ i asked scott last week, handing him half of a grilled cheese sandwich.

‘oh yeah,’ he garbled, his mouth already full of gouda and garlic. i pouted. ‘baby, it’s not a bad thing,’ he insisted around his snack.

grilled cheese


unsalted butter

1 garlic clove, minced

5 cherry tomatoes, quartered

2 thick slices baugette

2 oz. thinly sliced gouda

2 oz. thinly sliced white cheddar (the sharper the better)

heat 1 tbsp butter. sautee garlic and tomatoes, salting and peppering lightly. remove garlic and tomatoes, layer on first slice of bread, layer on both cheeses, and top with second slice of bread. in 1/2 another tblp butter, sear one side. sear the second side while covered to melt cheesy goodness. serve with tomato basil soup, lentils, or whatever other soupy stuff you have lying about.


chicken like you mean it…tuesday’s dinner

October 21, 2010
coq au vin stew

1/2 lb. bacon, cut into lardons (very thin slices)
1 cup chopped carrots
1 cup chopped celery
10-15 peeled pearl onions
4 cloves garlic, diced
1 cup diced potatoes
1 cup sliced mushrooms
salt and pepper to taste
6 chicken breasts
1 cup young red wine (burgundy or beajoulas)
1 can tomato paste
1 cup beef broth
1 spring rosemary
1 spring thyme
preheat oven to 300F. heat a dutch oven on the stovetop to medium high and fry the lardons until crisp, removing to a paper towel with a slotted spoon. turn burner to medium and sear all veggies, salt, and pepper in bacon grease, scraping up any brown bits, for 2-3 minutes. remove with slotted spoon to large bowl, immediately pouring red wine over veggie mixture. salt and pepper chicken breast, drizzle a thin layer of olive oil in dutch oven, and sear breasts for one minute on each side. turn burner to medium-low and add veggie mixture and bacon back to the pan, stirring slowly to incorporate. in another bowl, whisk together tomato paste and beef broth. add to dutch oven with herbs and bring to a simmer. cover and transfer to oven, cooking for 3 hours.

this is why i’m hot

October 18, 2010

i just tested this brisket (only my third EVAR), and it is falling apart. like, i don’t even think we’ll be able to get respectable slices out of it. mmmmmmmmmm, brisket leftovers…


6 garlic cloves, peeled

10 pearl onions, peeled

1 stick unsalted butter, softened

1/4 cup worcestershire sauce

2 teaspoons thyme

2 teaspoons brown sugar

one teaspoon cayenne pepper

2 teaspoons salt

3-4 pound brisket

preheat oven to 250F. heat a heavy skillet on the stovetop on med-high. lay out two layers of heavy foil, overlapping each other, in preparation to wrap your brisket.

in a food processor, mix onions and garlic until pasty. add everything else but brisket, processing until smooth. using a spatula, smear about 1/4 of the mix on one side of the brisket and sear well, about 3-4 minutes. smear the other side and sear 3-4 minutes. smear the rest of the butter paste all over the brisket and wrap tightly in foil, curling in edges to seal. place on heavy cookie sheet with respectable sides (not a completely flat one unless you want to leak all over your oven), fat side up, and place in your oven for 6 hours.

i am, for the record, well aware that brisket has a layer of fat on it. i am also aware that butter is not what some would call ‘good’ for you. everything in moderation, i say. serve this with a baby spinach salad and stick to 4-6 ounces of meat at a time and it’s not so bad for you after all.

beef bourguignonne

October 10, 2010

i’ve never posted a mix or starter or anything like that on here before. but until last night, i had never tried williams-sonoma’s beef bourguignonne starter. like a good little company girl (i work at pottery barn kids two or three shifts a week, and we’re owned by williams-sonoma), i am completely sold and singing the praises of my new favorite product.

beef bourguignonne


2-3 pound chuck roast, cut into bite-sized chunks

kosher salt and freshly ground pepper

1/2 pound bacon, diced

williams-sonoma beef bourguignonne starter

1 can beef broth

5 whole carrots, cut into bite-sized chunks

10 baby bella mushrooms, sliced

10 pearl onions, diced

garlic mashed potatoes for serving

preheat your oven to 250F. In a dutch oven, fry bacon pieces over medium heat. remove with a slotted spoon and place on paper towels to drain. remove 1/2 grease from dutch oven and turn heat to low-medium. salt and pepper beef and brown until just colored on all sides. return bacon to pot and pour in starter and broth. cover and cook in oven for 2.5 hours.

add carrots, onions, and mushrooms to mixture and return to oven. cook for 1 hour (you can let it cook longer if you’d like). serve over mashed potatoes.