INGREDIENTS

• One 6-ounce piece of chunk bacon
• 3 1/2 tablespoons olive oil
• 3 pounds lean stewing beef, cut into 2-inch cubes
• 1 carrot, sliced
• 1 onion, sliced
• Salt and pepper
• 2 tablespoons flour
• 3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
• 2 1/2 to 3 1/2 cups brown beef stock
• 1 tablespoon tomato paste
• 2 cloves mashed garlic
• 1/2 teaspoon thyme
• A crumbled bay leaf
• 18 to 24 white onions, small
• 3 1/2 tablespoons butter
• Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
• 1 pound mushrooms, fresh and quartered

Cooking Directions

Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.
Preheat oven to 450 degrees.
Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.
Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.
In the same fat, brown the sliced vegetables. Pour out the excess fat.
Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.
Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).Remove casserole and turn oven down to 325 degrees.
Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.
Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.
See above under ingredients (could not fit!!!!! Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms. Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet. Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.
Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.
Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms. Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.
When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and lardons to it.
Distribute the cooked onions and mushrooms on top. Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.
Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

Tortilla Soup Serves: 6

Ingredients

• 2 ears of fresh corn, husks removed
• 4 large garlic cloves, peeled
• 1 small onion (about 2 ounces), peeled, trimmed, and quartered
• 1 small jalapeño pepper, trimmed and seeded
• 2 tablespoon s corn oil
• 2 corn tortillas, cut into 1-inch squares
• 2 large ripe tomatoes (1 pound), peeled, seeded, and coarsely chopped
• 2 tablespoon s tomato paste
• 2 teaspoon s ground cumin
• 2 us liquid quart s chicken stock, heated
• Kosher salt and feshly ground black pepper

Garnish

• corn tortillas
• 1 ripe avocado
• 1 large chicken breast, cooked, boned, and skinned
• 1/2 grated Cheddar cheese
• 1/4 chopped fresh cilantro leaves

Prep:

Using a large knife, carefully scrape the kernels off the corn cobs and set aside, reserving the cobs.

Using a food processor fitted with the steel blade, coarsely chop the garlic, onion, jalapeño pepper, and the corn kernels. Reserve.

Make the soup:

In a large stockpot, heat the oil. Add the squares of tortillas and cook over low heat until they are slightly crisp. Stir in the chopped vegetables and simmer just until the vegetables are coated with the oil. Do not brown.

Add the tomatoes, the tomato paste, and 2 teaspoons of the cumin and continue to simmer for about 10 minutes to maximize the flavor. Slowly pour in the stock, add the corn cobs, and cook over low heat until the soup is reduced by one third.

Discard the corn cobs and purée the soup in batches, in a blender or food processor until smooth. At this point, the soup can be passed through aock, fine strainer if desired. Return to a clean pot and season with saltock, and pepper.

Prepare the garnish:

Preheat tthe oven or toaster oven to 350°F. Cut the tortillas into thin strips and arrange on a small baking tray. Bake until the strips are crisp, 10 to 15 minutes. Peel and dice the avocado. Cut the chicken into thin strips.

Wolfgang Puck Tortilla Soup

Prep: 25 m
Cook: 35 m
Ready In: 1 h
Recipe By: Mary

From Mary: "Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich."

Ingredients

• 6 tablespoons chopped onion
• 4 tablespoons margarine
• 6 cups peeled and cubed butternut squash
• 3 cups water
• 4 cubes chicken bouillon
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 2 (8 ounce) packages cream cheese

Directions

In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.

Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Read more here.

Prep:15 m
Cook: 35 m
Ready In: 50 m
Recipe By: Kaeli L

"This delicious Thai-style soup has coconut milk, shrimp, mushrooms, and spinach. Chicken may be substituted for the shrimp; either way, I love this soup anytime!"

Ingredients

• 2 ounces rice noodles (pad thai noodles)
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 1/2 tablespoons minced lemon grass
• 1 teaspoon ground ginger
• 2 teaspoons red curry paste
• 1 (32 ounce) carton chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon white sugar
• 1 (13.5 ounce) can reduced-fat coconut milk
• 1/2 cup peeled and deveined medium shrimp
• 1/2 cup sliced mushrooms
• 1 (10 ounce) bag baby spinach leaves
• 2 tablespoons fresh lime juice
• 1/4 cup chopped cilantro
• 2 green onions, thinly sliced

Directions

Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until al dente, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside.

Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes.

Stir in coconut milk, shrimp, mushrooms, spinach, lime juice, and cilantro. Increase heat to medium-high, and simmer until the shrimp turn pink and are no longer translucent, about 5 minutes.

To serve, place some rice noodles into each serving bowl and ladle soup on top of them. Garnish each bowl with a sprinkle of sliced green onion.

Original Recipe Link HERE

Ingredients

• 2 tablespoons peanut oil
• 1/2 cup chopped shallots
• 1 large red bell pepper, cut into strips
• 2 medium carrots, trimmed and
• 2 teaspoons minced garlic
• 3 tablespoons Thai Red Curry Paste, (SSP: Thai Kitche Brand)
• 2 tablespoons fish sauce
• 2 teaspoons palm sugar or light brown sugar
• 1 (14-ounce) can coconut milk
• 1 pound medium shrimp, peeled and deveined
• 3 tablespoons chopped Thai basil leaves
• 3 tablespoons chopped fresh cilantro leaves
• Cooked jasmine rice, accompaniment
• Sprigs fresh cilantro, garnish

Directions

In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes. Remove from the heat and stir in the basil and cilantro.

Serve over jasmine rice, garnished with cilantro sprigs.

Read more here: Thai Shrimp Curry

WHY THIS RECIPE WORKS

For an oven-roasted salmon recipe that would give us a nicely browned exterior and a silky, moist interior, we developed a hybrid roasting method, preheating the oven to 500 degrees but then turning down the heat to 275 just before placing the fish in the oven. The initial blast of high heat firmed the exterior and rendered some excess fat. The fish gently cooked in the oven and stayed moist as the temperature slowly dropped. Our oven-roasted salmon recipe was complete when we added an easy relish with acidity and bright flavor to balance the richness of the fish.

INGREDIENTS

• 1 skin-on salmon fillet (1 ¾ to 2 pounds), about 1 ½ inches at thickest part (see note)
• 2teaspoons olive oil
• Salt and ground black pepper

INSTRUCTIONS

SERVES 4

To ensure uniform pieces of fish that cook at the same rate, buy a whole center-cut fillet and cut it into 4 pieces. If your knife is not sharp enough to easily cut through the skin, try a serrated knife. It is important to keep the skin on during cooking; remove it afterward if you choose not to serve it. To serve, top with any of the related relishes.

1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Following step by step illustrations below, use sharp knife to remove any whitish fat from belly of fillet and cut into 4 equal pieces. Make 4 or 5 shallow slashes about an inch apart along skin side of each piece, being careful not to cut into flesh.

2. Pat salmon dry with paper towels. Rub fillets evenly with oil and season liberally with salt and pepper. Reduce oven temperature to 275 degrees and remove baking sheet. Carefully place salmon skin-side down on baking sheet. Roast until centers of thickest part of fillets are still translucent when cut into with paring knife or instant-read thermometer inserted in thickest part of fillets registers 125 degrees, 9 to 13 minutes. Transfer fillets to individual plates or platter. Top with relish (see related recipes) and serve.

BON APPÉTIT FEBRUARY 1999 CIRCA, PHILADELPHIA PA

Yield: Serves 6

Ingredients

• 6 6-ounce tuna steaks, each about 1 inch thick
• 2 tablespoons peanut oil
• 3 tablespoons butter
• 1/3 cup thinly sliced green onions
• 1/4 cup chopped cilantro
• 2 tablespoons finely chopped peeled fresh ginger
• 4 garlic cloves, chopped
• 8 ounces fresh shiitake mushrooms, stemmed, caps sliced
• 6 tablespoons soy sauce
• 1 1/2 cups whipping cream
• 3 tablespoons fresh lime juice
• Lime wedges (optional)
• Fresh cilantro sprigs (optional)

Preparation

1. Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
2. Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.

Read more here.

From Allrecipes.com

Prep: 5 m
Cook: 25 m
Ready In: 30 m
Recipe By:ALANASMOM

"This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock."

Ingredients

• 1 cup long grain white rice
• 1 tablespoon vegetable oil
• 1 1/2 cups chicken broth
• 1/2 onion, finely chopped
• 1/2 green bell pepper, finely chopped
• 1 fresh jalapeno pepper, chopped
• 1 tomato, seeded and chopped
• 1 cube chicken bouillon
• salt and pepper to taste
• 1/2 teaspoon ground cumin
• 1/2 cup chopped fresh cilantro
• 1 clove garlic, halved

Directions

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

Ingredients:

• 2 (14.5 oz)Cans diced tomatoes
• 2 Cups chicken broth
• 10 or so Basil Leaves
• 4 tbsp unsalted butter
• 1/4 cup whipping cream
• 1/2 tsp salt
• Ground black pepper to taste

Directions:

In a pot on the stove, bring diced tomatoes and chicken broth to boil, then simmer 30 minutes. Puree with basil in blender or with immersion blender. Return to pot, then add butter, whipping cream, salt, and pepper. Return to simmer. Serve.