Friday, November 28, 2008
The inspiration for this recipe came from Katie over at Good Things Catered. And, as she mentioned in her post this recipe is "FULL of flavor". I opted to cook mine in a crock pot rather than a dutch oven.
I prepared this recipe for two servings only. It can easily be adjusted to serve more.
1 lb. beef sirloin, trimmed and cut into cubes
1 large onion, chopped
4 cloves garlic, chopped
1 package mushrooms, dusted and quartered
Fresh Rosemary Sprigs ( I used two)
Fresh Thyme ( I used two)
2 Bay leaves
1 cup cabernet sauvigon
1 cup beef broth
flour (for thickening)
salt and pepper (to taste)
Heat olive oil over medium high heat in frying pan. Add beef and brown for 2-3 minutes. Remove beef from the pan and place in crock pot. Add wine to the pan to deglaze. After deglazing add wine to crockpot along with beef broth. Add mushrooms and herbs to the crockpot. Cook on low heat for 4-6 hours. Before serving thicken w/ flour and water mixture.
Serve over mashed potatoes.
My mashed potatoes
4 large potatoes, peeled and halved
2 large garlic cloves, chopped
Butter ( I usually add 1/2 a stick)
Milk (A few splashes until I reach the desired consistencey)
Sour Cream (2-3 tablespoons)
Salt and Pepper to taste
Bring potatoes to boil in stockpot, boil until potatoes are easily pierced by a fork. Remove potatoes from heat and drain. Add garlic, butter, milk, sour cream, and salt and pepper to potatoes. Mash with potato masher or hand blender.
Bow Tie Pasta w/ Boursin Sauce
I found this recipe in the Bride and Groom First and Forever cookbook that was given to us as a wedding shower gift.
This pasta is super flavorful (thank to the Boursin cheese) and really easy to make. We've made it twice since finding the recipe and I've changed it up each time. Below is the original recipe and in red are the changes I've made. This is a recipe that is sure to impress. Enjoy.
8 ounces bow tie pasta
14 medium asparagus spears, trimmed and cut into 1 1/2-inch pieces any vegetable works well, we used broccoli once and asparagus the other time
1 tablespoon olive oil
4 large garlic cloves, mince
1/3 cup sun-dried tomatoes packed in oil, drained
1/4 cup grated parmesan cheese, preferably parmigiano reggiano
2 ounces boursin cheese , garlic and fine herbs
1 tablespoon chopped fresh dill or 3/4 teaspoon dried dill weed
3/4 teaspoon lemon pepper, plus more as needed
fresh flat leaf parsley, for garnishing (optional)
3/4 cup reserved pasta water I used 1/2 cup chicken broth and 1/4 cup white wine for more flavor
Chicken is a great add-in to this pasta
Put the pine nuts in a dry small skillet over medium heat. Shake constantly until evenly toasted on all sides, about 4 minutes. Set aside.
Fill a large saucepan three fourths full of water. Bring to a boil over high heat and add kosher salt. Add the pasta and cook, stirring occasionally, until barely tender, 8 to 10 minutes. Add the asparagus to the pan and cook until tender-crisp, 1 to 2 minutes. Drain the pasta and asparagus, reserving 3/4 cup of the cooking water.
Set the pan over medium heat and heat the olive oil. Add the garlic and cook until fragrant and lightly brown, 1 to 2 minutes. Return the pasta and asparagus to the pan, then add the reserved cooking water. Add the tomatoes (if using), Parmesan cheese, Boursin, dill, and the 3/4 teaspoons lemon pepper and toss to combine. Stir in the pine nuts. Season with kosher salt to taste and more lemon pepper if necessary.
Divide the pasta between 2 bowls and garnish with parsley, if desired. Serve immediately.