serves 6-8
4 chicken boned chicken breasts
1/4 cup butter
2 T sherry
1 12 ox box fresh mushrooms, sliced
2 T flour
1 1/2 cups chicken stock
1 T tomato paste
salt and pepper to taste
2 10 oz packages frozen lobster tails
Season chicken with S & P. Heat butter in large skillet. Add chicken and brown until golden. Spoon sherry over chicken. Remove chicken and place in a shallow baking dish. Cover and bake at 300 for 1 hour. Add mushrooms to skillet and saute until tender. You may have to add a little more butter. Blend in flour and chicken stock. Simmer, stirring until thickened. Season with tomato paste, salt and pepper. Simmer 15 minutes. Meanwhile, prepare lobster tails buy removing shells and cutting into bite-sized pieces. Add lobster meat to sauce ad simmer until just heated through. Serve chicken on large platter topped with sauce, arranging lobster attractively on top.
Showing posts with label Gourmet Group Recipe. Show all posts
Showing posts with label Gourmet Group Recipe. Show all posts
Saturday, February 21, 2015
Friday, February 5, 2010
Beef in Burgundy
Another Gourmet Group favorite served at Paula & RJ's. Great company dish. I've never made Julia Child's version but will someday. My old copy of this is splotched by drippings!
The recipe as written:
Cooking with wine is common throughout Europe. I often tell my cooking students that one should never add water to a dish - stock perhaps, and often wine, but never water. Wine has a cleansing ability, and a little dry sherry will greatly clean a sauce or gravy that tastes too much of oil or fat. Beef in Burgundy is a classic dish from France.
6 slices bacon
3 pounds good stewing beef
olive oil
3-4 cups burgundy or dry red wine
2 cups Basic Brown Soup Stock (I use beef broth in a can or beef bouillion)
2 T tomato paste
3 cloves garlic, crushed
1/2 tsp thyme
1 bay leaf
salt to taste
1 pound mushrooms, browned in butter
2 - 3 yellow onions, peeled chopped, and browned in butter
Roux of 1/2 cup flour browned in 1/2 cup butter
Cut the bacon into little strips, and blanch them with boiling water. Fry gently, being careful not to burn them or to darken the fat.
Remove the bacon from the pan, and in the fat, brown the beef. You many wish to add a little olive oil. (note: meat is not floured before being browned) Brown the meat carefully and rapidly so that it is a lovely deep brown on all sides. Place in a large 4-quart casserole.
Add the wine and soup stock. Add the tomato paste, garlic, thyme, a bay leaf, and a little salt. Careful with the salt!
Deglaze your frying pan by putting it back on the heat for a moment after you have removed the beef. When the pan is slightly hot, add a stiff shot of red wine, and move it around with a wooden spoon. Add this beautiful dark liquid to the casserole.
Bake the casserole in a 350 degree oven for 2 - 3 hours. (may also cook on top of stove in a heavy kettle). When the beef is tender, add the mushrooms and yellow onions. Let all cook together for 20 minutes, and then thicken the whole with the roux.
Serve this dish with much too much wine for your guests, along with some cooked green vegetables and a huge salad. You will be famous in about a half hour! Serves 8.
my note: I usually make some egg noodles to go along with it.
The recipe as written:
Cooking with wine is common throughout Europe. I often tell my cooking students that one should never add water to a dish - stock perhaps, and often wine, but never water. Wine has a cleansing ability, and a little dry sherry will greatly clean a sauce or gravy that tastes too much of oil or fat. Beef in Burgundy is a classic dish from France.
6 slices bacon
3 pounds good stewing beef
olive oil
3-4 cups burgundy or dry red wine
2 cups Basic Brown Soup Stock (I use beef broth in a can or beef bouillion)
2 T tomato paste
3 cloves garlic, crushed
1/2 tsp thyme
1 bay leaf
salt to taste
1 pound mushrooms, browned in butter
2 - 3 yellow onions, peeled chopped, and browned in butter
Roux of 1/2 cup flour browned in 1/2 cup butter
Cut the bacon into little strips, and blanch them with boiling water. Fry gently, being careful not to burn them or to darken the fat.
Remove the bacon from the pan, and in the fat, brown the beef. You many wish to add a little olive oil. (note: meat is not floured before being browned) Brown the meat carefully and rapidly so that it is a lovely deep brown on all sides. Place in a large 4-quart casserole.
Add the wine and soup stock. Add the tomato paste, garlic, thyme, a bay leaf, and a little salt. Careful with the salt!
Deglaze your frying pan by putting it back on the heat for a moment after you have removed the beef. When the pan is slightly hot, add a stiff shot of red wine, and move it around with a wooden spoon. Add this beautiful dark liquid to the casserole.
Bake the casserole in a 350 degree oven for 2 - 3 hours. (may also cook on top of stove in a heavy kettle). When the beef is tender, add the mushrooms and yellow onions. Let all cook together for 20 minutes, and then thicken the whole with the roux.
Serve this dish with much too much wine for your guests, along with some cooked green vegetables and a huge salad. You will be famous in about a half hour! Serves 8.
my note: I usually make some egg noodles to go along with it.
Tuesday, February 2, 2010
Lasagna
Carol Murray first made this for a Gourmet Group dinner. I vary the ingredients, use sauce from a jar, leave out the meat, but I always layer my lasagna this way.
1 1/2 lb ground beef
7 eggs (I never use this many!)
2 lbs ricotta
1 cup grated parmesan cheese
1 lb mozarella
2 cloves garlic
2 large cans of whole tomatoes
4 small cans tomato paste
9 lasagna noodles
oregano, parsley, basil
1 1/2 cups red wine
Brown and drain meat. Crush and simmer tomatoes until soft; add paste, wine, garlic, and oregano/basil. Simmer 1 hour. Add meat and simmer 1 more hour. Combine ricotta, eggs, parm, parsley.
Assemble: Layer sauce, noodles, ricotta, noodles, sauce, mozarella, ricotta, noodles, sauce, mozarella, grated parmesan. Bake 350 for 35 - 45 mintues .Cool 10 minutes before cutting.
Note to me for portioning: 3 layers sauce, 3 layers noodles, 2 layers ricotta.
1 1/2 lb ground beef
7 eggs (I never use this many!)
2 lbs ricotta
1 cup grated parmesan cheese
1 lb mozarella
2 cloves garlic
2 large cans of whole tomatoes
4 small cans tomato paste
9 lasagna noodles
oregano, parsley, basil
1 1/2 cups red wine
Brown and drain meat. Crush and simmer tomatoes until soft; add paste, wine, garlic, and oregano/basil. Simmer 1 hour. Add meat and simmer 1 more hour. Combine ricotta, eggs, parm, parsley.
Assemble: Layer sauce, noodles, ricotta, noodles, sauce, mozarella, ricotta, noodles, sauce, mozarella, grated parmesan. Bake 350 for 35 - 45 mintues .Cool 10 minutes before cutting.
Note to me for portioning: 3 layers sauce, 3 layers noodles, 2 layers ricotta.
Monday, January 11, 2010
Strawberry Torte
Made this cake for the first time at a Newcomers Gourmet Group, probably in the '90's! Great summer dessert and great to have on hand in the freezer. One of Tara's favorites!
2 8" cake layers (cherry chip or white)
1 1/2 qt strawberry ice cream, softened
1 1lb pkg strawberries, thawed
2 Tbs cornstarch
3 tsp lemon juice
3 Tbs sugar
Bake, cook, & split cake into 4 layers. Spread ice cream between layers (3 layers ice cream, 4 layers cake.) Cover and freeze till firm.
Puree strawberries and blend in a saucepan with remaining ingredients. Bring to a boil, stirring. Simmer until it turns to a clear consistency and thickens. Cool. Spread on cake just before serving.
2 8" cake layers (cherry chip or white)
1 1/2 qt strawberry ice cream, softened
1 1lb pkg strawberries, thawed
2 Tbs cornstarch
3 tsp lemon juice
3 Tbs sugar
Bake, cook, & split cake into 4 layers. Spread ice cream between layers (3 layers ice cream, 4 layers cake.) Cover and freeze till firm.
Puree strawberries and blend in a saucepan with remaining ingredients. Bring to a boil, stirring. Simmer until it turns to a clear consistency and thickens. Cool. Spread on cake just before serving.
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