Lemon-Thyme Parsnip Mashed Potatoes

Sense of Home

The parsnips add a sweetness to the mashed potatoes and the lemon thyme adds a fresh flavor.  This side serves well with chicken, beef or pork.

Lemon-Thyme Parsnip Mashed Potatoes
~adapted from a May 2009 Bon Appetit recipe~

3 pounds russet potatoes, peeled and cut into 1-inch cubes
1 pound large parsnips, peeled and cut sliced into 3/4-inch slices
1 cup whole milk
6 tablespoons butter
1 teaspoon dried lemon thyme leaves

Boil potatoes and parsnips in a large pot of salted water until tender, about 15 minutes.  While that is cooking bring milk, butter, and thyme to a simmer in a small saucepan, turn off heat.  When potatoes and parsnips are tender, drain water and return them to the pot.  Add milk mixture and mash well.  Season to taste with salt and pepper.


Sense of Home / Recipes / Side Dishes

Grilled Steak with Balsamic-Caper Vinaigrette

Sense of Home

Grilled Steak with Balsamic-Caper Vinaigrette
~adapted from a May 2009 Bon Appetit recipe~
4 servings

1/2 cup balsamic vinegar
1/2 cup minced onion (about 1/2 an onion)
1/4 cup extra-virgin olive oil, plus more for steaks and the grill
1/2 teaspoon dried crushed red pepper
1/4 cup chopped fresh Italian parsley
2 tablespoons drained capers
1/2 teaspoon dried thyme leaves
4 3/4-inch-thick rib-eye or sirloin steaks
3 garlic cloves, pressed
4 teaspoons smoked paprika
2 teaspoons course kosher salt
1 1/2 teaspoons freshly ground black pepper

Vinaigrette
Simmer vinegar in a small pan over medium heat until it is reduced to about 1/4 cup, about 5 minutes.  Add onions, 1/4 cup olive oil, and crushed red pepper; return to a simmer.  Remove from heat; whisk in parsley, capers and thyme.

Steak
Rub both sides of the steaks with olive oil and garlic.  Mix paprika, 2 teaspoons coarse salt, and 1 1/2 teaspoons black pepper in a small bowl.  Sprinkle on both sides of the steaks.  Let steak rest for 15 minutes.

Set grill on medium-high heat, brush with olive oil.  Grill steaks until cooked to desired doneness, turning once. Transfer to plate and serve vinaigrette on the side or over the top of the steaks.


Sense of Home / Recipes / Main Dishes

Ricotta Fruit Pie

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Ricotta Fruit Pie
~adapted from an April 2009 Gourmet magazine recipe ~
Serves 8

For Dough
2 sticks unsalted butter, softened
1/4 cup sugar
1 large egg yolk
1 1/2 teaspoon cold water, plus more added (by teaspoons) as needed
2 3/4 cups all-purpose flour
Scant 1/8 teaspoon salt

For Filling
3/4 cup cherries, cut in half (drained well if canned, or frozen)
3/4 cup peaches, cut into bite-size pieces (drained well if canned or frozen)
1 1/3 cups whole milk ricotta (11 ounces)
1/2 cup plus 1 teaspoon sugar, divided
2 large eggs (1 whole, 1 separated)
1 teaspoon vanilla extract
2 tablespoons instant polenta or yellow cornmeal (not stone-ground)
1/4 teaspoon grated lemon zest
1/2 stick unsalted butter, melted

For the Dough
Beat butter and sugar in a bowl with an electric mixer at high speed until fluffy.  Mix in egg yolk and water.  With the mixer on low speed add flour and salt until a soft dough forms, carefully adding additional water as needed until it is just moist enough to form a loose ball.  Divide dough into 2 balls and set aside.  Chill dough while mixing filling.

Preheat oven to 350 degrees F. with rack in the middle of the oven.

For the Filling
Drain the fruit well if needed.  Beat ricotta with an electric mixer until fluffy, then gradually add 1/2 cup sugar.  Beat in 1 whole egg plus one yolk (reserving the white for brushing the top of the pie crust), then add vanilla.  Beat in polenta, zest, and a pinch of salt, then beat in butter.  Fold in the fruit.

Pie Crust
Let dough soften slightly, place on a lightly floured surface.  Roll out one ball of dough into a 12-inch round that will fit into a 9-inch pie pan.  Roll the dough back onto the rolling pin and roll out into the pie pan.

Roll out the second ball of dough as the first.  Working quickly, or cover and chill the dough again before adding filling.

Pie
Pour the ricotta fruit mixture onto the crust in the pie pan.  Place top crust on pie, pressing edges together around the pie.  Make three long slits in the top crust, then brush top crust with egg white, and bake at 350 degrees F. until golden brown, about 55 to 60 minutes. Cool Completely.

Sense of Home / Recipes / Desserts

Boeuf Bourguignon

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Boeuf Bourguignon
~adapted from Cooking at Home by Julia Child and Jacques Pepin~
Serves 6

2 tablespoons bacon grease, more if needed
Approximately 3 pounds good quality stew meat
Salt and freshly ground pepper

1 1/2 cups roughly chopped onion
1 1/2 cups peeled and roughly chopped carrot
6 sprigs fresh thyme or 1/4 teaspoon dried
3 bay leaves
A handful of parsley stems (about 10)
1 head garlic, cloves separated and crushed but not peeled
1 large tomato, cored and chopped, or 3/4 cup canned tomatoes, drained
1 bottle full-bodied red wine, preferably a pinot noir
1 to 2 cups rich beef stock

For the Onion and Mushroom Garnish
2 medium-sized onions, thickly sliced
2 tablespoons butter
1/2 teaspoon sugar
Pinch salt
1/2 cup or more rich beef stock
10 ounces fresh Baby Bella mushrooms

For finishing the sauce
2 tablespoon soft butter, or more as needed
2 tablespoons flour, or more
Salt and freshly ground pepper
1/4 cup or more red wine (same as you are serving at the table)

Preheat oven to 300 degrees F.

Dry the beef chunks on paper towels and sprinkle 1/2 teaspoon of salt and 1/4 teaspoon or more of freshly ground pepper all over them.  Place a tablespoon or more of bacon grease into a frying pan.  Heat until the fat is very hot, but not smoking, and set in a batch of beef chunks in a single layer, with a little space between them (if they are overcrowded they will steam rather than sear).  Brown the pieces, turning them with tongs.  Remove from the frying pan as soon as they are browned on all sides and place them in a large oven-safe stew pot, add more beef chunks and continue browning in installments, adding more bacon grease as needed.  When beef is all browned, drain and discard any excess grease from the pan.  Pour a cup or so of the wine into the pan and bring to a simmer.  Deglaze the browned bits in the pan bottom, scraping them up with a wooden spoon, then pour the liquid over the beef in the stew pot.

Place the chopped onion, carrot, thyme, bay leaves, parsley, tomato and garlic cloves in the stew pot with the beef. Pour the remaining wine and enough beef stock just to cover the meat chunks.

Bring the liquid to a simmer on the top of the stove, cover and set into the preheated oven (may also be simmered slowly on the stove-top, covered and stirring occasionally).  Cook for about 2 hours, keep the stew at a barely active simmer, until the beef is fork-tender but not falling apart.  Test the meat at 15 minute intervals after the first 1 1/2 hours of stewing, don't overcook.

When meat is done, place stew pot on the stove-top.  Place a fine strainer over a large bowl and spoon juices, beef, and vegetables through the strainer, picking out the beef chunks with a tongs and placing them in the bowl with the juices.  After all the vegetables and herbs have been strained out, discard, then place the juices and beef back in the large stew pot.

Preparing the onion and mushroom garnish
Lightly caramelize the onions with the butter, sugar, and salt in the same frying pan as the beef was browned in. Add beef stock and whole mushrooms and cook them together over moderate-heat as the mushrooms begin to brown and the stock reduces.  Set the onions and mushrooms aside and deglaze the pan with a few spoonfuls of wine or stock and pour that into the stew pot.

Finishing the sauce
Return the stew to a gentle simmer for approximately 10 minutes, turn off heat.  With a whisk, blend 2 tablespoons of flour and 2 tablespoons of soft or melted butter in a small bowl to make a thick paste, or beurre manie.  Gradually whisk a half-cup or so of the stew broth into the paste until there are no lumps.  Blend this into the stew and bring to a simmer again.  Cook for a couple of minutes and check the consistency of the sauce.  If you want it thicker mix up more beurre manie, and add.  Taste the sauce and add salt and pepper if needed.

Serve beef and sauce in individual pasta bowls topped with the onion and mushroom garnish, with mashed potatoes or noodles on the side.


Sense of Home / Recipes / Main Dishes