Beef Burgundy!

   

  Finally the cold has arrived to New England. To usher in it's arrival yesterday I made a big pot of Beef Burgundy while we sipped some Egg Nog trimming the Christmas Tree. Now only if there where a little bit of snow to really get me into the Holiday Spirit!

 Beef Burgundy is excellent served over buttered egg noodles, mashed potatoes or with some creamy polenta.

Beef Burgundy:

Ingredients:

2 lb.. of Vineyard Harvest Tenderloin Tips (cut into 1" pieces)

1 lb. (3-4 onions) of Yellow Onions cut into 1" pieces

4 Shallots quartered

4 cloves of garlic smashed

1 lb of Baby Carrots or 1 lb of chopped carrots

1 bottle of dry Red Wine (preferably Burgundy but, not necessary)

Zest of 1 Orange

Fresh Cracked Pepper to taste

Coarse Sea Salt to taste

2 tbs. of Olive Oil  

Preheat Oven to 350*f

  Cut the Tenderloin Tips into 1- 1 1/2" pieces and place on a paper towel or tea towel to soak up the extra moisture. Set aside until ready to brown outside of the fridge on the counter. 

 Prep the onions, shallots, garlic and carrots. Combine together in one bowl until ready to cook. 

 Zest the orange and set the zest. 

 In a large pot warm the olive oil on medium/ high heat. When the oil gets glossy, right before it smokes, add the beef. Using tongs turn the beef to make sure that all side brown evenly. Once the meet is browned remove transfer it from the heat to a plate. 

 Using the same pot add the onion, shallot, garlic, carrot mixture and cook over medium heat for 6- 8 minutes. Return the beef to the pot and add the wine and orange zest. Using a spoon incorporate the veggies and the beef. 

 Cover the pot and place it on the middle rack of the oven and cook for 2 1/2 hours at 350*f or until the beef is tender. 

  

 If you want a thicker broth: Once the beef is done cooking remove it from the oven and transfer the pot to the stove top. Ladle some of the broth into jar that has a lid. Add a 1/2 tablespoon of cornstarch (more for a thicker broth) and shake until the broth and cornstarch are combined. Return the mixture to the pot and bring the beef to a boil for 1 minute. Let sit for a few minutes before serving.

Herb Crusted Standing Rib Roast

NY Times

  

   When it comes to Holiday Cooking most people are the recipient of unneeded anxiety.  Yes, a roast is an expensive cut of meat but, it is also one of the easiest to make (honestly!.) Unlike a turkey a roast has no need to be baste, covered or uncovered ever. If you have a good thermometer and can follow instructions than I promise that you too can master the Holiday Roast.
 


Ingredients:
 1 (4lb) Bone In Stand Rib Roast
 1 tablespoon of Cracked Peppercorns (red & black)
 1/2 tablespoon of Coarse Sea Salt
 1/2 cup of peeled Shallots
 4 cloves of peeled Garlic 
 3 tablespoons of fresh Rosemary (chopped)
 2 tablespoons of fresh Thyme (chopped)
 2 tablespoons of fresh Parsley (chopped)
 Zest of 1 Lemon
 3 tablespoons of Dijon Mustard

 Preheat oven to 450*f

 In a food processor combine the shallots and garlic on pulse to make a coarse chop. Add the rosemary, thyme and parsley; process to a fine chop. In a mixing bowl combine the herb and garlic mixture with the remaining ingredients to form a paste.
 Rub the paste on the roast and let sit at room temperature for one hour.
Place the roast on a greased rack in roasting pan. You can add hearty root vegetables like onion, celery, potatoes, carrots and parsnips to the bottom of the pan if desired. Bake at 450*f for 25 minutes.
 After 25 minutes reduce the temperature of the oven to 325*f for 1 hour and 15 minutes or until the temperature on the thermometer reads 145*f (medium rare.) Remove the roast and let it stand for 10 - 12 minutes covered before carving.

Lobster Ravioli in a Pink Vodka Cream Sauce with Shrimp

Create. Amazing. Meals.

Pink Vodka Cream Sauce with Shrimp with Lobster Ravioli: (adapted from Rachel Ray on the Food Network)

Ingredients

• 1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
• 1 tablespoon butter
• 2 cloves garlic, minced
• 2 shallots, minced
• 1/2 cup vodka
• 1 cup of Italian Corner Tomato Basil Sauce (8 ounces)
• Coarse salt and pepper
• 24 Lobster Ravioli 
• 12 Shrimp Peeled and De-veined
• 1/2 cup heavy cream
• 2 tablespoons of Supreme Ricotta Cheese
• 
  
• Crusty bread, for passing

Directions

Heat a large skillet over moderate heat. Add oil, butter, garlic, shallots and shrimp. Gently saute for 3 to 5 minutes to develop their sweetness. Add vodka to the pan and reduce by half, this will take 2 or 3 minutes. Add the Italian Corner Sauce, Supreme Ricotta Cheese and Cream bring sauce to a bubble then reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce and turn up the heat to medium. When sauce returns to a bubble, remove it from the heat. Drain pasta. Toss hot pasta with sauce. Pass pasta with crusty bread and a fresh salad!    

Top off with Diced Tomatoes Tossed in a Balsamic Vinegar

(From Create Amazing Meals: Tomato Checca)

2  Vine Rippened Tomatoes, finely chopped
1/4 teaspoon Salt
8 - 10 tiny Basil leaves
1 teaspoon Olive Oil
1 teaspoon Balsamic Vinegar