Ingredients
3 Tbsp olive oil
Salt & pepper
8 cups beef stock
3 large onions, thinly sliced
3 stalks celery, diced
6 carrots, peeled and diced
4 cloves garlic, peeled and minced
2 packages (10oz each) cremini mushrooms, thinly sliced
1 package (1 oz) dried perchini mushrooms processed into powder
4 sprigs fresh thyme
1 bottle (12 oz) stout beer
Parsley garnish
Instructions
1. Grab gun. Kill deer. Clean deer. Gather 3 pounds of meat, cut into 1" cubes.
2. Heat oil in skillet over medium-high heat. Season meat with salt & pepper. In 2 batches, brown beef on all sides taking care not to crowd meat. Meanwhile, in large saucepan, bring beef stock to a boil and reduce by half.
3. Remove beef and place in crock pot. Add reduced stock and remaining ingredients except parsley. Cover and cook on low 10 hours or high 6 hours. Garnish with parsley and serve.
2/14/15
Andrea & BK's French Onion Soup
From Cook's Illustrated - The Science of Cooking
Warning: this takes like 4 hours, but it's really awesome.
Ingredients
4 pounds onions, halved and sliced through root end into 1/4" thick pieces
3 Tbsp butter cut into 3 pieces
Salt & pepper
2 cups water, plus extra for deglazing
1/2 cup dry sherry
4 cups low-sodium chicken broth
2 cups beef broth
6 sprigs fresh thyme tied with kitchen twine
1 bay leaf
Cheese Croutons
1 small baguette, cut into 1/2" slices
8 ounces shredded Gruyere cheese (2 cups)
1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of Dutch oven with vegetable oil spray. Add onions, butter, and 1 tsp salt. Cook covered for 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after one hour.
2. Carefully remove pot from oven (leave oven on) and place over medium high heat. Cook onions, stirring frequently and scraping bottom and sides of pot until liquid evaporates and onions brown, 15-20 minutes. Continue cooking stirring frequently until bottom of pot is coated with dark crust, 6-8 minutes. Scrape any brown bits onto onions. Stir in 1/4 cup water, scraping pot bottom to loosen crust and cook until water evaporates and another dark crust has formed. Repeat process of deglazing 2 or 3 more times until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.
3. Stir in 2 cups water, chicken broth, beef broth, thyme, bay leaf, and 1/2 tsp salt, scraping any final bits of browned crust on bottom/sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs and season with salt & pepper to taste.
4. Croutons: While soup simmers, arrage baguette slices in a single layer on rimmed baking sheet. Sprinkle on cheese. Bake until bread is dry, crisp and cheese browns slightly on edges, 10 minutes. Place in soup for serving.
Warning: this takes like 4 hours, but it's really awesome.
Ingredients
4 pounds onions, halved and sliced through root end into 1/4" thick pieces
3 Tbsp butter cut into 3 pieces
Salt & pepper
2 cups water, plus extra for deglazing
1/2 cup dry sherry
4 cups low-sodium chicken broth
2 cups beef broth
6 sprigs fresh thyme tied with kitchen twine
1 bay leaf
Cheese Croutons
1 small baguette, cut into 1/2" slices
8 ounces shredded Gruyere cheese (2 cups)
1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of Dutch oven with vegetable oil spray. Add onions, butter, and 1 tsp salt. Cook covered for 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after one hour.
2. Carefully remove pot from oven (leave oven on) and place over medium high heat. Cook onions, stirring frequently and scraping bottom and sides of pot until liquid evaporates and onions brown, 15-20 minutes. Continue cooking stirring frequently until bottom of pot is coated with dark crust, 6-8 minutes. Scrape any brown bits onto onions. Stir in 1/4 cup water, scraping pot bottom to loosen crust and cook until water evaporates and another dark crust has formed. Repeat process of deglazing 2 or 3 more times until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.
3. Stir in 2 cups water, chicken broth, beef broth, thyme, bay leaf, and 1/2 tsp salt, scraping any final bits of browned crust on bottom/sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs and season with salt & pepper to taste.
4. Croutons: While soup simmers, arrage baguette slices in a single layer on rimmed baking sheet. Sprinkle on cheese. Bake until bread is dry, crisp and cheese browns slightly on edges, 10 minutes. Place in soup for serving.
Subscribe to:
Posts (Atom)