Salisbury Bourguignonne Recipes

Steps:

• Preheat the oven to 250 degrees F.
• Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
• Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
• Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
• Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
• To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

Steps:

• Tip 1.6kg braising steak, cut into large chunks, into a large bowl with 3 bay leaves, a small bunch of thyme, 2 bottles cheap red wine and some pepper, then cover and leave in the fridge overnight.
• Heat oven to 200C/180C fan/gas 6.
• Place a colander over another large bowl and strain the marinated meat, keeping the wine.
• Heat 1 tbsp oil in a large frying pan, then brown the meat in batches, transferring to a plate once browned. When all the meat is browned, pour a little wine into the now-empty frying pan and bubble to release any caramelised bits from the pan.
• Heat 1 tbsp oil in a large casserole and fry 3 large or 6 normal carrots, cut into large chunks, and 2 roughly chopped onions until they start to colour. Stir in 3 tbsp plain flour for 1 min, then add 1 tbsp tomato purée.
• Add the beef and any juices, the wine from the frying pan and the rest of the wine and herbs. Season and bring to a simmer. Give everything a good stir, then cover.
• Transfer to the oven and bake for 2 hrs until the meat is really tender. Cool. Will freeze for up to 3 months.
• To serve, defrost completely overnight in the fridge if frozen, then place on a low heat to warm through.
• Meanwhile, heat a small knob of butter in a frying pan and add 300g bacon lardons and 500g peeled pearl onions or small shallots. Sizzle for about 10 mins until the bacon starts to crisp and the onions soften and colour.
• Add 400g halved mushrooms and fry for another 5 mins, then stir everything into the stew and heat for 10 mins more. Serve scattered with chopped parsley.

Steps:

• In a large bowl, combine the beef, 2 cups of wine, the chopped onions, carrots, celery, garlic and bouquet garni. Marinate at room temperature for at least 2 hours, or up to 12 hours in the refrigerator.
• Strain the meat and vegetables from the wine, reserving the wine. Separate the meat from the vegetables. Pat the meat dry and season with salt and pepper.
• Heat a large heavy pot over medium heat and add the bacon. Cook until crispy and brown, then transfer the bacon to paper towels to drain.
• Slowly add the marinated beef to the hot bacon fat. Don't crowd the pan or the meat won't brown. Depending on the size of the pan, you may want to brown the meat in two or three batches. Let the meat brown on one side before turning it.
• Once all the meat is browned, return it to the pan, add the marinated vegetables, reserved wine marinade, and beef stock. Bring the mixture to a simmer, cover, and turn the heat to low. Check the pot after about 5 minutes to make sure that it isn't simmering too high. You want a little bubble every few seconds, but not a boil. Cook for about 2 hours, or until the meat is very tender when pierced with the point of a knife.
• Meanwhile, heat a saute pan over medium heat. Add 3 tablespoons of the butter, the pearl onions, and a pinch of salt and pepper. Brown the onions, giving them a toss every now and then to keep them from burning.
• After 5 minutes, add the mushrooms and continue to cook until they are soft, about 5 minutes more. Add the remaining 1/4 cup wine and cook until no liquid remains in the pan, about 1 minute. Set aside.
• When the stew is done, strain the meat and vegetables, being sure to reserve the liquid. Cool the meat and vegetables, cover with plastic wrap and set aside. Pick out the bouquet garni and discard. Return the liquid to the pan and heat over medium heat until it boils, then cook down until about 1 1/2 cups of liquid remains, about 10 minutes. Season with salt and pepper.
• Mix the flour and remaining 2 tablespoons of butter together with a fork, then whisk into the simmering sauce. The sauce will thicken and become velvety. Return the meat and vegetables to the pot and add the mushroom-onion mixture along with the bacon. Heat the stew to a simmer to reheat all the ingredients.
• Sprinkle the parsley over the stew and serve hot directly from the pot.
• Note: In this recipe, use a wine that you might be drinking with this dish. Typically the French would use a Burgundy wine (pinot noir) in this recipe but feel free to use a merlot, zinfandel, Syrah, or Shiraz. They all work just fine.

Steps:

• In a bowl cream together the butter, shallots, parsley, garlic, lemon.
• juice, Worcestershire and Tabasco, salt, pepper, and Pernod.
• Simmer the drained escargots in a little wine for a few minutes [long enough for them to absorb the wine].
• Drain them.
• Place some of the creamed mixture in each snail shell [using half of the creamed mixture], place escargots on top [one per shell], then top with remaining creamed mixture.
• Place the shells in an oven-proof serving.
• pan and bake them at 450 degrees F. until the butter begins to sizzle.
• Just before serving, sprinkle each escargot with a little dry white wine.

Steps:

• In a large bowl, combine thyme, salt and black pepper.
• Add beef and toss to coat.
• In a large pot, heat oil over medium heat.
• Add half of the beef and cook 10 minutes, or until browned, stirring occasionally.
• Transfer beef to bowl.
• Repeat with remaining beef, then return the already browned beef to the pot.
• Stir in broth, wine, and garlic.
• Reduce heat to low, cover tightly and simmer 1 hour, stirring occasionally.
• Add carrots, potatoes, mushrooms and onions.
• Cover and cook 1 hour, stirring occasionally.
• In a small bowl, combine water and flour; gradually stir into the stew.
• Cook, uncovered, 10 minutes, or until stew is slightly thickened, stirring occasionally.

Steps:

• Preheat the oven to 350 degrees F.
• Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
• Place a snail in each shell and fill the cavity with the seasoned butter. (If you do not have shells, you can use escargot baking dishes - this is actually how I prefer to make them. Most of such dishes hold 6 escargot apiece.).
• Place on a baking pan and bake for twelve minutes.
• Serve hot, as an appetizer, on individual snail dishes - or on small folded napkins on plates, to keep the shells from sliding about. Also, small silver forks to easily eat them with are a good idea.
• Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :).
• Also good with a bit of Parmesan sprinkled on top of each.

Steps:

• Soften yeast in warm water.
• Heat milk, butter, sugar, salt and saffron until sugar dissolves. Cool to lukewarm (110*). Add 2 cups flour and eggs and beat well.
• In your stand mixer fitted with a dough hook (or by hand) - combine the yeast and milk mixture and knead for 8 - 10 minutes, adding enough of the remaining flour to form a soft dough. If you are using a Kitchen Aid stand mixture you will need less flour. At any rate, do not exceed 5 cups of flour in your mixer. Shape dough into a ball.
• Butter a large bowl and put dough in it, turning once to coat with butter. Cover with a damp tea towel (not terry cloth) and put into a draft free warm place such as your oven with a proofing feature and 2 cups boiling water set under the bowl. If you have a pilot light in your oven that will be warm enough. If you have no pilot just turn the oven on as low as it will go and turn it off and add the pan of boiling water. 100* is perfect proofing oven.
• Let rise for 1 hour and 15 minutes or until doubled. Turn out onto a floured board and punch down, letting it rest for 10 minutes.
• Divide dough into 3 even pieces and roll each piece into a rope 18" long. Place on a parchment lined (or well greased) baking sheet. Braid the strands and secure the ends, turning them under the loaf so they don't unravel. Cover with the damp tea towel and let rise another 30 minutes while you preheat the oven to 375*.
• Mix egg yolk with 1 tablespoon water and brush over the braid. Sprinkle with seeds if you like, and bake for 45 - 50 minutes. If the loaf is getting too dark lay a piece of foil over the top for the last twenty minutes.
• Leftovers make wonderful French Toast and Bread Pudding.

Steps:

• Mix thoroughly 1/3 cup soup, beef, breadcrumbs, egg and salt.
• Shape into 6 oval patties.
• In skillet, cook bacon until crisp; remove and crumble.
• Pour off all but 2 tablespoons drippings.
• Brown patties in drippings.
• Stir in remaining soup, wine and seasonings.
• Cover, simmer 20 minutes or until done.
• stir occasionally.
• Serve over cooked noodles; garnish with bacon.