Distinctive Dinners: Beef Bourguignon Dinner
Caesar Salad | Beef Bourguignon | Quick Homemade Pasta | Peach Melba Sorbet
Caesar Salad
Recipe Summary
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Salad |
| Meal: | Beef Bourguignon Dinner (Distinctive Dinners) |
| 1 | head | lettuce, Romaine |
| 3 | Tb | oil, olive |
| 0.5 | medium | lemon, juice of |
| 2 | cloves | garlic, minced |
| 0.75 | cup | cheese, Romano, grated |
| 0.25 | small | baguette |
| 1 | spritz | PAM |
| 1 | pinch | salt and pepper to taste |
| |
In a large bowl place oil, lemon juice and garlic, press garlic into bowl with a wooden spoon to distribute. Whisk ingredients together. Cut baguette into 1/4 inch slices, spray with PAM and place in a 350-degree oven for 4 minutes or until gold brown. Tear (don't cut) lettuce leaves into small pieces and place in bowl on top of dressing. When you are ready to serve, toss salad and add romano and toss again and add croutons broken into halves.
Chef Rick tells me he must have anchovies, if your wish, add four anchovy filets to the bowl with the oil, garlic and lemon.
Beef Bourguignon
Recipe Summary
| Complexity: | Easy |
| Serves: | 10 |
| Category: | Beef Entrée |
| Meal: | Beef Bourguignon Dinner (Distinctive Dinners) |
| 0.5 | lb | bacon |
| 4 | lb | beef, cubes |
| 3 | cloves | garlic, chopped |
| 1 | 10.5 oz can | beef consommé |
| 1 | bottle | wine, dry red |
| 3 | Tb | tomato paste |
| 4 | medium | bay leaves, whole dried |
| 0.25 | tsp | thyme, dried |
| 2 | Tb | butter, salted |
| 1 | package | onions, pearl frozen |
| 1 | lb | mushrooms, white button |
| 3 | Tb | butter, salted |
| 3 | Tb | flour |
| 1 | Tb | salt and pepper to taste |
| |
Cut bacon into small pieces. Brown bacon in large pan, remove and reserve bacon. Brown beef in pan, add garlic, sauté 2 minutes, add consommé, wine (reserve 1 cup), tomato paste, bay leaves and thyme. Reduce heat and cook covered for 40 minutes, or until beef is fork tender. Add butter to a second pan; sauté onions and mushrooms for 3 minutes until slightly brown. Remove onions and mushrooms from pan; add to beef pan, deglaze onion pan with remaining cup of wine, and pour into beef pan. Make a roux with the butter and flour, cook roux until just slightly beige, stir into beef pan. Cook until thick. Add salt and pepper to taste.
Hints: Make Bourguignon up to a day in advance and cool. Reheat when ready to serve.
Wine Pairing Ideas!
Quick Homemade Pasta
Recipe Summary
| Complexity: | Easy |
| Serves: | 2 |
| Category: | Starch / Pasta |
| Meal: | Beef Bourguignon Dinner (Distinctive Dinners) |
| 0.75 | cup | flour, all-purpose |
| 1 | large | egg |
| |
Place flour and egg in food processor. Pulse until the flour forms small beads. Turn off processor and squeeze a little of the dough between your fingers,; if it forms a ball it is ready. Dump into a plastic bag or plastic wrap and form it into a ball. Refrigerate the pasta for 20 minutes. Roll out on a floured surface and cut into strips. Cook in salted, boiling water for 3-4 minutes.
Note: Pasta will swell up when it is cooked so be sure to roll it as thin as you can.
This makes 2 servings as the starch in a meal. Make one recipe per person if you are just serving the pasta as the meal. This makes 1/3 lb of fresh pasta.
Peach Melba Sorbet
Recipe Summary
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Dessert |
| Meal: | Beef Bourguignon Dinner (Distinctive Dinners) |
| 1 | lb | peaches, frozen sliced |
| 0.75 | cup | orange juice |
| 0.5 | cup | sugar, granulated |
| 6 | Tb | raspberry preserves |
| 6 | oz | Chambord Liqueur |
| |
Heat orange juice and sugar until sugar is melted, cool. Place frozen peaches in food processor, add cooled juice and process until smooth and semi-frozen. Scoop into martini glasses, top with raspberry preserves and add the Chambord.
May be frozen in airtight container. Thaw briefly in microwave for 30 seconds before using.
