Sunday, July 31, 2011

Mustard Soup

Mustard Soup

3 tablespoons olive oil
3 carrots, peeled and diced
1 onion, diced
1 leek, thinly sliced
1/2 small celery root, diced
1/4 cup flour
1/2 bottle dry white wine
6 cups vegetable stock
1/4 cup sour cream
1/2 cup 1/2 and 1/2 OR heavy cream
4 tablespoons Dijon mustard
2 tablespoons coarse, ground mustard, with whole seeds.
sea salt

Chives for garnish (optional)

Heat olive oil in a large stock pot. Add all vegetables and saute until soft, stirring occasionally to prevent sticking and allowing to cook evenly.

Add the flour and mix well.

Pour in the wine and stir it for a few minutes.

Add the vegetable stock and bring to a low boil.

Reduce to a simmer for about 30 minutes.

Add the Dijon, ground mustard and sour cream, simmering an additional 15-20 minutes.

Puree soup in batches.

Rewarm soup if needed. Tops with chives. Serve hot with crusty bread.

Serves 4



Serves / Yields 4-6 servings


1 cup dry red wine
1 cup red wine vinegar
2 cups cold water
1 medium onion, thinly sliced
2 bay leaves
1 teaspoon salt 
4/5 pounds boneless beef roast, preferably bottom round. Can use Rump, Tri Tip too. I like Bottom Round the best.

2 1/2 cups onions, diced
2 1/2 cups carrots, diced
1 1/4 cups celery, diced

Preparation Instructions

Combine all marinade ingredients, except the roast itself, in 2-3 quart saucepan. Bring to boil over high heat. Remove from heat and allow to cool to
room temperature.

Place the beef in a deep, non-reactive (glass or ceramic) bowl or pot just large enough to hold it. Pour marinade over beef. The marinade should be
at least halfway up the sides of the roast. If necessary add more wine.

Cover tightly with foil or plastic wrap and refrigerate 3 days, turning the meat in the marinade at least twice each day. No need to turn if the meat is totally covered.

Remove meat from marinade and pat completely dry with paper towels. Strain the marinade through a fine sieve and reserve the liquid. Discard spices
and onions.

 Add 2 cups of the marinade, meat, onions, carrots, and celery to the Crock Pot. Cook on low 10 hours.

Remove meat from Crock Pot, tent with foil to keep warm. Drain marinade into gravy strainer and then pour into sauce pan.

Add 1/4 cup flour to 1/4 cup hot water and mix.

Place marinade that is in the sauce pan on low heat and the flour mixture to the marinade stirring as you add until thickens. Can add equal amounts of flour and now the marinade to a measuring cup, mix and add back to pan if you want the sauce thicker.

Slice the roast, pour some sauce over slices on platter and pass remaining sauce separately.

Sunday, July 24, 2011

Chili with Beef

1 ½ T. Chili Powder
2 – 14 oz. cans Del Monte Diced Tomatoes with Celery & Green Pepper
2 T. Sugar
1 16 oz. can Tomato Sauce
¼ C. Red Wine
8 oz. Can Tomato Paste
1 Large Onion, diced
2 lbs. Ground Beef
Beans as Desired
Seasonings as Desired

Brown beef & onions, then drain. Cook in crock pot on low for 8-10 hours

Saturday, July 23, 2011

Mussels & Garlic In Wine Sauce

Serves 4

3 lbs mussels
10 oz celery, diced
4 carrots, diced
3 shallots, diced
20 cloves of garlic, chopped
1/2 stick butter
1 cup heavy cream
2 cups wine

Sauté the garlic and shallots in a large pot with the butter and sauté until translucent.

Add the carrots and celery, stir, simmer and cover for 15 minutes.

Add the mussels and wine, cover and simmer for about 20 minutes, high enough to result in high simmer, low boil.

Add cream and stir, and serve.

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