SAYING GOODBYE TO WINTER ~ (SIMPLE ONE PLATE SUPPER) MEDITERRANEAN BEEF STEW with FRESH ROSEMARY

"The color of springtime is in the flowers; the color of winter is in the imagination." 

~ Terri Guillemets

MEDITERRANEAN BEEF STEW with ROSEMARY

This wonderful tasty recipe created by Kalyn Denny at KalynsKitchen.com tried several times, perfect for tonight ... the last night of WINTER

8  oz. sliced mushrooms

1-2  Tbsp. olive oil 

1  diced onion in 1/2 inch pieces

2  lbs. diced chick steak, cut into 1/2 inch pieces 

1  cup beef stock

1   14.5 oz can diced tomatoes

1/2  cup tomato sauce

1/4  cup balsamic vinegar

1 can sliced black olives

1/2  cup thinly sliced garlic cloves

2  Tbsp. chopped fresh rosemary (or 1 Tbsp. dried)

2  Tbsp. chopped fresh parsley (or 1 Tbsp. dried)

1  Tbsp. capers (or more to taste)

freshly ground black pepper

• Heat small amount of olive oil in heavy frying pan, add mushrooms and saute several minutes, until barely starting to brown. Add to Slow Cooker. Add diced onion to same pan, adding more oil if needed, and cook about 5 minutes. Add to Pot. Again, add more  oil if needed, then add diced beef and brown well, about 10-15 minutes. Don't rush the browning step. Add beef to pot. 
• Add I cup beef stock to pan and simmer a few minutes until slightly reduced, scraping off all browned bits. Add to Pot. Add diced tomatoes and juice, tomato sauce, balsamic vinegar, olives, garlic, rosemary, parsley, capers, and black pepper. Still gently to combine, then put lid on Pot and cook 6-8 hours on low. (You could cook this 3-4 hours on high, but for a recipe with large pieces of garlic like this I prefer the low setting.) Serve hot. 
• If you do all in advance preparation the night before and put combined ingredients in the refrigerator overnight, this could cook as long as 10 hours in the Pot while away. Manufacturers don't recommend putting crockery liner with prepared ingredients in the refrigerator; store in another container so contents stay cold, then put in pot in the morning. 
• For stovetop cooking: Follow steps as outlined, putting ingredients in heavy dutch oven type pan. Add one cup additional beef stock. Simmer on very low heat about 2 hours. Serve hot. 
• Note: This is Kayln's recipe works even doubled since I had 4 pounds plus of beef plus have a heavy hand with spices, etc. ... you can't go wrong adding/sub-tracting as you choose.     

Mediterranean Beef Stew with Fresh Rosemary 
(on Turmeric Rice*)


TURMERIC RICE
(adapted from 60 Minute Gourmet http://www.nytimes.com)

1 cup converted rice (I never use so use this or favorite rice)
1  Tbsp. butter 
1  Tbsp. olive oil
1/4  cup chopped onions
1  tsp. chopped garlic 
2  tsp. numeric
1  1/2 cup chicken broth
1  bay leaf
2  springs fresh or 1 tsp. fresh thyme
tabasco, salt and pepper to taste 

• In heavy saucepan with tight fitting lid, melt butter and olive oil. Add onions and garlic and cook until wilted. Add rice and turmeric. Stir to coat.
• Add broth, bay leaf, thyme, Tabasco, salt & pepper. Blend well, bring to boil and simmer for 17 minutes or what package on preferred rice suggests.
• Uncover and stir with a fork. Remove bay leaf.  

WELCOME OCTOBER! (CAPRESE STUFFED GARLIC BUTTER PORTOBELLOS)

"There is no season when such pleasant and sunny spots may be lighted on, and produce so pleasant an effect on the feelings, as now in October." 

~ Nathaniel Hawthorne

(Autumn Abstract)

CAPRESE STUFFED GARLIC BUTTER PORTOBELLOS 

(Garlic buttered Portobello Mushrooms stuffed with fresh mozzarella cheese, tomato slices and fresh shredded basil then drizzled with rich balsamic glaze ... compliments of  Cafe Delites)

Garlic Butter:

2  Tbsp. butter

2 cloves crushed garlic

1  Tbsp. freshly chopped parsley

Mushrooms:

5 large Portobello Mushrooms, stem removed, washed, and dried with paper towel

5  fresh thinly slices of mozzarella cheese

1  cup sliced grape/cherry tomatoes

fresh shredded basil for garnish

Balsamic Glaze:

1/4  cup balsamic vinegar

2  tsp. brown sugar

(Combine sugar and vinegar in small saucepan over high heat. Bring to boil, reduce heat to low and simmer until thickened and returned to glaze)

• Preheat oven to grill/broil settings on high heat.
• Combine all of Garlic Butter ingredients in small saucepan (or microwave safe bowl) and melt until garlic is fragrant. Brush bottoms of each mushroom and place buttered side down on baking tray.
• Fill each mushroom with mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in color (about 8 minutes).
• Serve topped with basil and drizzled balsamic glaze.      

FRESH TOMATO & BASIL BRUSCHETTA

" A man taking basil from a woman will love her always."

~ Sir Thomas Moore

FRESH TOMATO & BASIL BRUSCHETTA

~ Before frost hits the basil, once again treat yourself to this memorable appetizer

_______________

Bruschetta

Italian bread or french baguette
1 cup loosely packed chopped parsley
1/2 cup room temperature unsalted butter
1/2 tsp. coarse salt
freshly cracked pepper to taste
1/2 -3/4 cup grated Parmesan cheese


Tomato Topping

3 1/2 cups chopped & seeded ripe plum tomatoes
3 cloves minced garlic
3/4 cup chopped fresh basil leaves
1/3 cup extra-virgin olive oil
pinch of coarse salt
freshly ground pepper to taste

• Combine chopped tomatoes, garlic, basil, olive oil and salt & pepper. Let stand at room temperature.
• Preheat oven to 400-degrees. Blend butter, parsley, salt & pepper. Spread on bread. Dip bread in grated Parmesan cheese to cover surface. Bake 4-5 minutes or until golden brown.
• Slice bread in serving size pieces and top with tomato mixture.

SIMPLE SUNDAY NIGHT SUMMER SUPPER (A Taste of Provence) ~ GRILLED SKIRT STEAK with ANCHOVY-OLIVE BUTTER / OVEN ROASTED RATATOUILLE

~ Early August garden

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GRILLED SKIRT STEAK with ANCHOVY-OLIVE BUTTER

~ Delicious bistro-style steak known as 'onglet' adapted from

PEDALING THROUGH PROVENCE COOKBOOK

*

2 lbs. skirt steak (or flank steak)

3 Tbsp. extra-virgin olive oil

2 Tbsp. herbs de Provence

1 Tbsp. finely chopped rosemary

sea salt and freshly cracked pepper to taste

Anchovy-Olive Butter

8 Tbsp. room temperature unsalted butter

8 drained and coarsely chopped anchovy fillets

1/4 cup pitted and coarsely chopped imported black olives

1 1/2 tsp. fresh thyme blossoms (in bloom) or finely chopped leaves

• Prepare grill.
• Place steak on platter and rub on both sides with olive oil. Sprinkle evenly on both sides with herbes of Provence, rosemary, salt & pepper. Let stand 10-15 minutes.
• Meanwhile, prepare anchovy-olive butter. Place butter in small bowl. Add anchovies and mash with fork. Blend in olives and thyme.
• Grill steak roughly 3-4 minutes per side for fare to medium-rare. Divide steak into four servings and top immediately with generous dollop of anchovy-olive butter. (4 servings)

_________________

OVEN ROASTED RATATOUILLE

~ A simple taste of Provence

*

1 minced clove garlic

3 large thinly sliced onions

4 seeded and quartered assorted colored roasted* peppers

(green, red, orange & yellow)

1 medium 1/4-inch sliced eggplant (Japanese preferable)

2 thinly sliced garlic cloves

3 small 1/4-inch sliced zucchini

2 small 1/4-inch sliced yellow squash

5-6 garden fresh sliced fat Roma tomatoes

coarse salt & coarsely cracked pepper

additional extra-virgin olive oil

1 tsp. chopped fresh thyme

1/2 cup slivered fresh basil

• * In 450-degree oven, roast pepper halves on foil-lined sheet, cut side down, about 15 minutes or until skin loosens. Cool slightly, peel and chop. Set aside.
• Sprinkle salt over zucchini, yellow squash, and eggplant. Let rest for 30 minutes and squeeze out excess water.
• Heat 1/4 cup olive oil in flameproof casserole or large oven-proof skillet. Saute garlic, being careful not to burn. Add onions and cook until translucent. Lift and set aside.
• Layer following vegetables alternately back into casserole or large skillet until all vegetable have been used. Salt & pepper each layer.
• First, sauteed onions & garlic, then roasted peppers, eggplant, sliced garlic, zucchini and yellow squash, and sliced tomatoes. Drizzle with additional olive oil. Sprinkle with fresh thyme and slivered basil.
• Roast lightly covered with foil at 350-degrees for 1 hour or until paring knife tests tender. Let juices rest at least 5 minutes before serving. (Even more delicious eaten the next day).

____________

Note: For the 'authentic' version of REMY'S RATATOUILLE

(Thomas Keller's CONFIT BYALDI)

featured in the delightful Disney movie, RATATOUILLE, visit:

(http://www.whittierdailynews.com/ci_6334231?source=most_emailed)

BREAKING GOOD FRIDAY FAST ~ MUSSELS PROVENCALE & SPICY TOMATO LEMON BISQUE

~ Dogwood in May

_________________

MUSSELS PROVENCALE

~ This is peak season for mussels. Not only are they inexpensive but the richest of all shell fish in the 'miracle' fatty acid, Omega-3. Figure at least a pound of mussels per person for this delicious recipe.

*

2 lbs. scrubbed & debearded mussels

4 Tbsp. extra-virgin olive oil

3 cloves minced garlic

1/4 tsp crushed red pepper

1 cup either Sauvignon Blanc or Pinot Noir

1/4 tsp. dried thyme

3 cups chopped seeded tomato

(halved grape tomatoes work well also)

pinch sea salt

1/2 tsp. fresh ground black pepper

3 Tbsp. chopped parsley

2 Tbsp. chopped fresh basil

• Heat olive oil in large skillet over medium heat. Add garlic and crushed red pepper; cook 1 minute, stirring constantly. Add wine & thyme; bring to boil and simmer 3 minutes. Add tomato, salt & pepper and again bring to boil. Reduce heat and cook 1 minute.
• Add mussels and bring to boil. Cover, reduce heat slightly and cook until shells open, about 4 minutes. Toss with parsley & fresh basil. Serve a crusty baguette for slurping in sauce. (Discard any unopened shells)

Note: For more facts on mussels visit Chef De Cuisine:

http://www.chefdecuisine.com/seafood/mussels/musselmain.asp

_________________________________

SPICY TOMATO BISQUE

~ a savory, satisfying soup while waiting for seasonal ripe tomatoes to reach peak flavor

*

2 (14 1/2 oz.) cans Italian stewed tomatoes

1 large can spicy V-8

4 Tbsp. large chopped green onions

juice of a large lemon & zest

3 dashes Worcestershire sauce

5 dashes Tabasco

2 Tbsp. chopped fresh basil

1 tsp. Lawry's Seasoned pepper

• Combine all ingredients. In 2 batches, process 1/2 at a time. Can refrigerate until ready to serve.
• Gently heat in saucepan on low heat until piping hot. Adjust seasoning. Serve topped with chopped basil & garlic croutons.

WHO KNEW? TODAY IS NATIONAL TORTILLA CHIP DAY!

National Tortilla Chip Day

http://holidayinsights.com/moreholidays/February/tortillachipday.htm

(the following trivial info is from the above website)

When : Always February 24th

Today is a holiday with a crunch. One might even suggest that it is a corny holiday. Well, that's okay because today is National Tortilla Chip Day. Just a few decades ago, Americans seldom ate Corn Chips and Salsa. It's popularity has grown immensely. Today is a tribute to that rising popularity of one of America's favorite munchies. Did you know? The corn chip recipe was brought to the U.S. from Mexico by Texas businessman Elmer Doolin. Celebrate National Tortilla Chip Day with a handful of crunchy, tasty corn chips and your favorite salsa or dip.

TRINI & CARMEN'S FAMOUS NACHO RECIPE

~ A treasured recipe published Sunday, May 4, 1997 in THE ECCENTRIC

1/4 to 1/2 pound ground beef

1/2 cup diced Spanish onions

1-2 cloves of fresh garlic, diced

1/2 tsp. cumin

1/4 tsp. oregano

salt & pepper to taste

1 (16-oz) can whole tomatoes

NACHO CHIPS

8-16 ounces Muenster Cheese

Optional ingredients:

Diced green peppers, diced onions, fresh tomatoes, Spanish rice, seafood, beans, mushrooms

Brown ground beef and add Spanish onions. Cook 15-20 minutes over low heat. In blender, puree the garlic, cumin, oregano, canned tomatoes, and salt. Add this mixture to the ground beef. Cook for 5 minutes and then simmer for 20 minutes on low heat.

On a pizza pan, layer macho chips, seasoned ground beef, cheese and any of the optional items you desire. Broil for 5 minutes to melt the cheese. Do not microwave.

(Recipe compliments of Rudy Martinex, owner of Trini & Carmen's)

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FRESH TOMATO SALSA

(great on nachos, chicken, or TORTILLA CHIPS)

1 pound large seeded & diced ripe plum tomatoes

1/4 cup chopped green onions

1/4 cup finely chopped white or red onion

1/4 cup chopped cilantro

1 Tbsp. fresh oregano

2 cloves minced garlic

2 Tbsp. finely diced & seeded jalapeno pepper

juice of a fresh lime

salt & freshly ground black pepper to taste

Combine all ingredients. Cover loosely and allow flavors to blend at room temperature.

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PERFECT MARGARITA

(2 cocktails)

9 ounces Cuervo Gold tequila

3 ounces fresh lime juice

1 1/2 ounces Triple Sec

coarse ground salt

2 lime wedges

crushed ice

Rub rims of 2 margarita glasses with the lime wedge. Dip in salt. Shake tequila, lime juice, Triple Sec in cocktail shaker with crushed ice. Strain into glasses and garnish with lime slice.