Tag Archives: beef

FFWD: Next-Day Beef Salad + Orange-Almond Tart

Orange-Almond Tart

Happy French Friday!  This post marks quite a milestone! With the make-up recipe I did this week, I am now 100% caught up on French Fridays with Dorie! Bring on the final 7 recipes! (Sorry for all the exclamation points…can you tell I’m excited?)

So, we’re going to talk about two recipes today. This week’s recipe, Next-Day Beef Salad, and one from quite some time ago, Orange-Almond Tart.

Next-Day Beef Salad

Next-Day Beef Salad

For some reason I put off trying Next-Day Beef Salad because I thought it required leftover beef tenderloin from Boeuf à la Ficelle. Turns out you can use pretty much any leftover beef. I used top sirloin, but I can see how something a little more tender would be better.

This salad was created when Dorie made an attempt at clearing out a variety of leftovers.  She gives us a specific recipe, but also gives us permission to play around with it.

The recipe starts with the beef and a simple dressing of mayonnaise and mustard.  I added in green onions, Picholine olives, cornichons, grape tomatoes, and red bell pepper. Tossed together, I served my salad on a bed of mixed greens.

This was good!  I really enjoyed the flavor of the mustard dressing with the beef.  This is a great recipe to keep in mind when you have leftover roast beef and want to use it for something a little different.

Orange-Almond Tart

Orange-Almond Tart

The group made Orange-Almond Tart way back in February 2011. I chose not to make it at the time because we just didn’t need to have a big dessert.  If I had known back then that I would be on track to complete every recipe from Around My French Table, I might not have skipped it.

Orange-Almond Tart

Orange-Almond Tart is a riff on the classic Pear and Almond Tart.  It still has the pâte sablée crust and the almond cream, but the pears are replaced with oranges.

Why did I wait so long to try this tart? I knew I would like it because, you know, dessert. But I didn’t expect to love, love, love it! I loved the unexpected burst of orange juice. The flavor went so well with the creamy almond filling and the tender, sweet crust. Making this tart was a reminder how much I like Dorie’s Sweet Tart Dough recipe.

There you have it!  I look forward to finishing the final stretch of recipes with 100% completion!  Have a great weekend!

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Green-as-Spring Veal Beef Stew + Visitandine

Happy Friday!  I’m not feeling like the words are going to flow easily today, so we’ll see how this goes…

For French Fridays with Dorie this week I am doing yet another double post.  This week’s recipe was a green stew called Green-as-Spring Veal Stew, except I used beef.  I also made a recipe from earlier this month, a simple cake called Visitandine.

Green-as-Spring Veal Beef Stew

Green-as-Spring Veal Stew was unlike anything I had made before.  It calls for veal stew meat, but I used grass-fed beef chuck roast instead, which I cut into 2-inch cubes.  The main reason I made the substitution is that I had the chuck roast in the freezer just waiting to be used.  It sounds like several FFWD participants made substitutions for the veal – I can’t wait to see what the others used and how it turned out!

Green-as-Spring Beef Stew

So, back to the recipe…  First, the stew meat is boiled for just a minute or two, then drained and rinsed.  This rids the meat of any impurities that might cloud the sauce – very clever!  Next, the meat is simmered in broth with a variety of veggies and seasonings until it is tender.  When the meat is done, it is removed from the broth, and the veggies and seasonings are discarded.  Here’s where it gets interesting (and how it gets green):  After the broth is reduced a bit, a bunch of fresh greens and herbs are added (arugula, spinach, dill, parsley, and tarragon).  After cooking briefly the whole thing is pureed (minus the meat!).  Whisk in some creme fraiche and squeeze in a bit of lemon juice, and the sauce done!

Green-as-Spring Stew

I liked this a lot!  I was concerned that the flavor of the beef would be too bold for the sauce, but it was not at all.  The sauce was fresh-tasting and delicious!  I can imagine using it for many different meats, including chicken.  It’s also a good way to sneak spinach and arugula to wary eaters!

If you are curious what other meats were used, check out the “LYL” on the FFWD site:  LYL: green as spring veal stew.

Visitandine

I am always amazed at how many wonderful things can be made from just a few simple ingredients:  eggs, flour, sugar, and butter.  Visitandine is a perfect example.  This simple cake is easy to make and easy to eat!

Visitandine

This cake is made with whipped egg whites, and the recipe is similar to Coconut Friands and Financiers.  Because it is a simple, vanilla-flavored cake, it is very versatile and can be served many ways.

I made this for Easter dessert and served it with whipped cream and strawberries.  Kind-of like an unlayered shortcake.  While I enjoyed it served this way, I liked it even better the next day eaten out-of-hand as a snacking cake.  I loved letting the simple flavors shine on their own.

If you are looking for a last-minute dessert made with ingredients you have on hand, give this delicious cake a try!

I guess the words flowed OK…maybe too well!

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Boeuf à la Mode

Boeuf à la Mode

French Tuesday with Dorie?  So, I’m a few days late, but this French Fridays with Dorie recipe was worth the wait! Boeuf à la Mode (aka “Great Pot Roast”) is truly a great pot roast.

First, my chuck roast marinated overnight in a full bottle of red wine along with some veggies and herbs.  After browning the meat, it simmered for hours in the oven making the house smell wonderful!

I like the effect the steam had in this photo:

Steamy Beef

I served the pot roast with steamed carrots and mashed potatoes to make a hearty, delicious, truly fabulous meal the whole family enjoyed.

Great Pot Roast!

I reheated the leftovers the next day, and the roast was even better!  The extra cooking time made the meat so tender, it almost melted in our mouths.  So delicious!  This may be my go-to pot roast recipe from now on.

This post participates in French Fridays with Dorie, an online cooking group making our way through Dorie Greenspan’s Around My French Table one recipe a week!

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The Perfect Grass-Fed Beef Burger

Happy Fourth of July to my American readers!  I hope your day is filled with family fun and good food.  What’s more American than hamburgers on the grill?

We purchase grass-fed beef (a quarter cow at a time) from a local family-run farm.  Not only do we love the nutritional value of grass-fed beef, but we also love supporting a local family farm.  Alas, our farmer is no longer able to sell his beef so we will have to find a new supplier.

Cooking with grass-fed beef is a little different than cooking with grain-fed.  Grass-fed beef has less fat, so it cooks more quickly and can be dry and tough if overcooked.  It has taken me some trial and error, but I am finally getting the hang of cooking with it.  In general, you need to cook grass-fed beef at a lower temperature.  When browning ground beef, I put the stove on medium and add some olive oil to the pan.  To grill steaks, I sear both sides directly over the coals, then move the steaks to a cooler part of the grill to finish cooking.  Grass-fed steaks are juicier and more flavorful if served rare to medium rare (this is something my husband is still getting used to as he grew up on well done meat).

If you are interesting in learning more about cooking with grass-fed beef, I found this web site helpful:  AmericanGrassFedBeef.com.  Another great resource is The Grassfed Gourmet Cookbook by Shannon Hayes.

Now, back to those hamburgers!  Home-grilled burgers are so easy and so delicious, I wonder why I don’t make them more often.  This time I added grilled onions – yum!  I use a charcoal grill, so my instructions only address charcoal grills.  If you use a gas grill, adjust as appropriate.

Perfect Grass-Fed Beef Burgers

(click here to print)

  • 1 pound ground grass-fed beef
  • ½ tablespoon Worcestershire sauce
  • ½ tablespoon Dijon mustard
  • Salt and freshly ground pepper
  • ½-inch thick onion slices (sweet onions would be great; optional)
  • Olive oil
  • Cheddar cheese, sliced
  • Hamburger buns
  • Burger fixin’s

Place the ground beef in a bowl.  Add the Worcestershire sauce, mustard, and salt and pepper.  Toss lightly with two forks until well combined.

Form the meat mixture into patties.  I generally do 6 ounce patties for my husband and I and a 4 ounce patty for my daughter.  Divide it however you like.  After forming the patties, press down lightly in the center to make a depression.  This helps the burgers cook evenly.

Press down the center of the patties a bit

If you are using the onion slices, brush them with olive oil on both sides.  Season with salt and pepper.  Stick a wooden skewer through each onion slice so they do not fall apart while cooking.

Onion Slices

Split the hamburger buns.  I like to spray each cut side with a little olive oil spray to help them brown.

When the coals are ready, spread them out over half the grill.  Place the onions and hamburger patties on a clean grill over the hot charcoals.  Do not put the cover on the grill.  Cook the burgers for two minutes and then flip the patties.  Cook another two minutes.  Continue cooking for two minutes a side until they are done to your liking.  Last time I cooked these I ended up doing 4 minutes total per side.  Turn the onion slices over periodically.

When the burgers are cooked to your liking move them to the cooler side of the grill.  If the onions are not cooked completely, leave them over the hot coals.  Place the cheddar slices on the patties.  Put the hamburger buns cut-side down over the hot coals.  Cover the grill and cook until the buns are browned, only a minute or two.

To serve, remove the skewers from the onion slices, and place the onions on top of the hamburger patties.  Add your favorite fixin’s and enjoy!

Serves 3 – 4

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Grilled Teriyaki Steak

When I decided to fire up the grill for the first time this season to celebrate Memorial Day Weekend, I had no idea I’d be shivering and grilling in the rain.  It didn’t even hit 50°F yesterday!  Saturday night there was snow falling!  This just doesn’t happen in late May in Reno.

To inaugurate grilling season I chose to use my Dad’s stand-by Teriyaki marinade with some steak.  I have memories of my Dad mixing this up and letting t-bone steaks marinate in it all day.  It has always been a favorite of mine.

I believe the recipe for the marinade came from an old edition of the Better Homes and Gardens Cookbook.  I have a newer edition (relatively; it’s copyright 1989) and the recipe is not in there.  I’m also pretty sure my Dad changed it a bit.

This time I used a piece of beef labeled “London Broil”.  Research leads me to believe it is actually a top round steak. Use your favorite cut of beef.  T-bone and rib eye steaks both work well with this marinade.

It let my steak marinate for four hours, flipping it several times.  With the thickness of my steak, I wish I had it in the marinade a little longer, but it was still delicious.

Steak with Rice and Sesame Asparagus

Grilled Teriyaki Steak

(click here to print)

  • ½ cup soy sauce
  • ¼ cup vegetable oil
  • 2 tablespoons molasses
  • 2 teaspoons ground ginger
  • 2 teaspoons dry mustard
  • 6 cloves garlic, minced
  • steaks (t-bone, rib eye, flank, etc.)

Combine soy sauce, vegetable oil, molasses, ginger, mustard and garlic in a glass dish.  Mix well.  Add meat and turn to coat.  Marinate steak at least 2 hours, turning occasionally.

Remove steak from marinade.  Grill the steaks to taste.  If using flank or top round steak, let the steak rest for about 5 minutes and then slice thinly across the grain.

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Tag, I’m It!

There’s been a game of tag going on around the blogosphere and last week Elaine, from California Living, tagged me.  It started out as an Easter game:  if you got tagged, you were to put together a virtual Easter menu based on dishes you have previously posted on your blog.  Since Elaine got tagged so close to Easter, she changed the rules so that you can create a meal for any upcoming celebration of your choosing.  After browsing my previous posts and recipes, I decided to create a Father’s Day dinner (I know Father’s Day is a ways off, but really it will be here before we know it!).

To start things off on this virtual meal, here is a lovely Caprese Salad:

Caprese Salad

For the main course, let’s have BBQ Meatballs.  Instead of the potatoes shown below, I would do mashed potatoes, either Yukon Golds or sweet potatoes.

BBQ Meatballs

Finally, to finish off the meal, how about Macaroon Cake:

Macaroon Cake

Since most of the people I would tag in this virtual game have already been tagged, I will not pass this one on.  I hope you enjoyed catching up on some of my older recipes!

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Bistrot Paul Bert Pepper Steak

It’s Friday and that means it’s time for French Fridays with Dorie!  I decided this week’s recipe, Bistrot Paul Bert Pepper Steak, was special-occasion worthy, so we had it for Easter Dinner.  I served it with mashed potatoes (or purée as they would say in France) and roasted asparagus.

This dish was inspired by one of Dorie’s favorite neighborhood restaurants, Bistrot Paul Bert.  Start with a steak, filet mignon is recommended, and press crushed peppercorns into both sides.  The steak is quickly seared on both sides over high heat.

After the steak is seared and the pan cooled slightly Cognac is added to the pan.  Dorie gives the cook two choices:  flame the Cognac or let it boil down.  I intended to flame the Cognac, but my pan was so hot it reduced almost instantly after I poured it into the pan.  So I moved on to the next step, adding cream to the pan and letting it simmer for a couple of minutes.  Salt to taste and serve over the steaks.

This method of cooking produces a rare steak.  My husband prefers his steaks more well done, so I did his an extra minute per side.  It still ended up too pink for his liking.  I like my steaks more rare, so didn’t mind how pink it was, but next time I would cook it slightly longer even for my steak.

My steak was pretty rare

There are a couple of ways to get less-rare steaks.  One is to cook the steaks at a lower temperature.  On high they seared really quickly, and keeping them on the stove longer would have burned the outside.  A lower temperature would allow them to cook longer.  Another option is to sear the steaks quickly on the stove, then place them in the oven while you make the sauce.  I think this is the method I will try next time.

We loved this steak!  Even though it was a little more rare than he likes, my husband ate every bite of his and I thoroughly enjoyed mine.

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Short Ribs in Red Wine and Port

Short Ribs

This week’s French Fridays with Dorie recipe is one I was really looking forward to:  Short Ribs in Red Wine and Port.  I love short ribs!  Well, I love any kind of meat that has braised for hours and becomes falling-off-the-bone tender.

This was a particularly good recipe for short ribs.  They spent a total of three hours in the oven, making the house smell heavenly!  They came out wonderfully tender and flavorful.

I roughly thirded (is that a word?) the recipe because there was no way my small family needed 9 pounds of short ribs.  Besides, I had the perfect size package to feed us already in the freezer, so I might as well use it.  If I could have done one thing differently, it would have been to only halve the amounts of the liquids.  I felt like I didn’t have quite enough liquid after a couple of hours of cooking.

The flavor of these short ribs was fantastic!  The star anise imparted a really unique flavor that I loved (don’t leave it out!).  The gremolata made from orange zest, garlic and parsley really rounded out the flavors and added a fresh spark, both visually and on the tongue.

One thing I loved about this recipe is that the meat and sauce are separated before serving, allowing you to remove most of the fat from the sauce.  Mine came out of the oven a couple of hours before dinner time, so I separated the meat and discarded the solids from the sauce, and then I refrigerated them, causing the fat to congeal on top of the liquid.  This made it super easy to remove the fat.

Can you tell I liked these short ribs?  I think this was my favorite FFwD recipe so far!

Looking for the recipe?  You can find it in the cookbook Around My French Table by Dorie Greenspan.

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BBQ Meatballs

BBQ Meatballs

 

The first time I made these meatballs for my family they became an instant family favorite.  They are SO good!  And the house smells wonderful while they cook.  My daughter especially loves these.  She loves them so much I have considered making a batch just to freeze them, so I will always have some on hand for her.

BBQ Meatballs come to us courtesy of The Pioneer Woman, Ree Drummond.  I first ran across this recipe on her website, and then was pleased to find them in her cookbook (under the name “Comfort Meatballs”).

The original recipe uses 1½ pounds of ground beef, but I have adjusted the proportions to use just one pound of meat.  I’ve done this for two reasons: 1) we bulk buy our beef a quarter cow at a time and the ground beef comes frozen in one pound packages; and 2) one pound is more than enough to feed my family of three.

The recipe below uses my adjusted amounts.  You can find the original recipe here, or in the cookbook The Pioneer Woman Cooks.

BBQ Meatballs

Click here to print.

Meatballs

  • 1 pound ground beef
  • 1/2 cup quick-cooking oats (I have also used regular rolled oats with no problem)
  • 2/3 cup milk
  • 2 tablespoons finely minced onion
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 3 tablespoons canola oil
  • ½ cup flour

Sauce

  • 2/3 cup ketchup
  • 4 teaspoons sugar
  • 2 tablespoons white vinegar
  • 4 teaspoons Worcestershire sauce
  • 4 tablespoons finely minced onion
  • Dash of Tabasco

In a bowl, combine the ground beef, oats, milk, 2 T. minced onion, and salt.  Add black pepper to taste.  Stir well to combine.

I never make meatballs without my cookie dough scoop!

Form the mixture into tablespoon-sized balls and place on a baking sheet.  Refrigerate for 30 – 45 minutes, or freeze for 5 – 10 minutes, to firm them up and make them easier to work with.

Preheat oven to 350°.  Heat the oil in a large skillet over medium heat.  Place the flour on a plate (I like using a pie dish) and dredge the meatballs in the flour.  Brown the meatballs in the skillet until lightly browned.  You will have to do this in batches.  Place the browned meatballs in a 7×11″ baking dish.

Stir together the sauce ingredients in a separate bowl.  Spoon the sauce evenly over the meatballs.  Bake for 45 minutes and serve.

Serves 4

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Beef-Barley Slow Cooker Soup

Soup

I’m a recipe cook:  I choose a recipe and follow it mostly to the letter.  I rarely venture out without a recipe.  There are a number of reasons why I stick to recipes.  First, and probably most significantly, my Mom is also a recipe cook so that is how I learned to cook.  I also think cooking from a recipe satisfies my engineering personality.  I like all those precise measurements.  Lastly, with so many good recipes out there, why not use them!

Every once in a while I get inspired to try something “freestyle”.  Usually something triggers my inspiration: a leftover ingredient, a bunch of veggies that need to get used up, or an idea that just sort of pops into my head.

My most successful freestyle adventures are soups made in my slow cooker.  This time, my inspiration was a package of grass-fed beef crosscut shanks in the freezer.  I also had some celery in the refrigerator that needed a use.  I pondered my soup for a week or so before I made it, thinking about what ingredients I should use and the techniques.

This soup was my most successful freestyle to date!  I am very glad I wrote it all down because I will certainly want to make it again some day.  The barley was a great addition – I really like the texture it provides.  My daughter ate with gusto, even using her bread to scoop the soup into her mouth.

Beef-Barley Soup

Click here to print.

  • 1¼ to 1½ lbs. beef crosscut shank (see note)
  • 1¼ cup chopped onion (one medium or ½ large)
  • 1 cup chopped celery (about 2 stalks)
  • 1 tablespoon olive oil
  • 2 carrots, peeled and chopped
  • 14.5 oz. can chopped tomatoes
  • bay leaf
  • 2 cloves garlic, crushed
  • ½ teaspoon dried thyme
  • 2 sprigs parsley
  • ½ cup pearl barley
  • 4 cups beef broth
  • 2 cups water

Preheat oven to 375°.  Place crosscut shanks on a roasting pan and roast for 40 minutes, turning once after 2o minutes.

Warm olive oil in a skillet over medium heat.  Saute onions and celery until just tender, about 5 minutes.  Scrape into a 4 to 6 quart slow cooker.  Add carrots, tomatoes with their juices, bay leaf, garlic, parsley, thyme and barley to the slow cooker.  Place the meat on top of the vegetables, scraping in any accumulated juices and browned bits.  Pour in the beef broth and water.  Cook on low heat until the meat is tender and falling off the bone, 7 to 9 hours.

When the meat is tender, remove it and the bones from the slow cooker.  Allow to cool slightly, then remove the meat from the bones and  chop into bite-sized pieces.  Make sure to get the marrow from the bones!

Remove the bay leaf and parsley sprigs from the soup.  Remove the garlic cloves if desired (or leave them in as a nice surprise for a garlic-lover in your family!).  Return the meat to the slow cooker.  Add salt and pepper to taste.

Note:  A pound of beef stew meat can be used in place of the crosscut shank.  Instead of roasting the meat, brown it in a little olive oil in a skillet before adding it to the slow cooker.

Serves 4 – 6

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