Beef Potpies with Cheddar-Stout Crust

Beef Potpies with Cheddar-Stout Crust

Source: Foot Network Magazine, March 2013, pg. 125

For the dough:
1 3/4 C. all purpose flour, plus more for sprinkling
3/4 tsp. fine salt
1 stick cold unsalted butter, cut into 1/2 inch pieces
3/4 C. grated Irish cheddar cheese (about 3 oz.)
6-7 T stout beer
1 large egg, lightly beaten

For the filling:
2 1/4 lbs. beef chuck roast trimmed of excess fat, cut into 1 inch pices
1/4 C. all purpose flour
kasher salt and freshly ground pepper
3 T unsalted butter
1/3 C stout beer
3 medium leeks, white and light green parts only, halved lenghwise, and cut into 1 inch pieces
1 lb. carros, cut into 1 inch pieces
2 stalks celery, cut into 1 inch pieces

Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.

Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.

Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape.

Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving.

Apple Cheddar Soup with Bacon

Apple Cheddar Soup with Bacon

Source: Food Network Magazine, March 2013, pg. 104

3 slices bacon
1 small onion, chopped
2 medium apples, peeled and chopped
1 medium potato, peeled and chopped
3 C. chicken broth
1 1/2 C. unsweetened apple juice
Kosher salt and freshly ground pepper
2 C. shredded extra sharp cheddar cheese (about 8 oz)
2 slices rye bread, toasted
2 tsp. dijon mustard
Chopped fresh chives, for topping

Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 2 tablespoons of the drippings from the pot.

Increase the heat under the pot to medium high. Add the onion, apples and potato and cook, stirring frequently, until the apples are soft, about 8 minutes. Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 10 to 12 minutes. Stir in all but 2 tablespoons of the cheddar until melted. Working in batches, transfer the soup to a blender and puree. Return to the pot and season with salt and pepper.

Meanwhile, preheat the broiler. Spread the bread with the mustard and sprinkle with the reserved 2 tablespoons cheese. Broil until the cheese melts, about 30 seconds, then cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/apple-cheddar-soup-with-bacon-recipe.html?oc=linkback

Beer and Cheddar Soup

Beer and Cheddar Soup

Source: Jonathon, Erdeljac

1/2 lb. pice of slab bacon
1 celery rib, finely chopped
1 small onion, finely chopped
1 large jalapeno, seeded and chopped
2 large garlic cloves, minced
1 T. chopped thyme
1 12 oz bottle lager or pilsner
2 1/4 C. chicken broth
4 T. unsalted butter
1/4 C. all purpose flour
1 C. heavy cream
1/2 lb. sharp yellow cheddar cheese, coarsely shredded
4 oz smoked cheddar cheese, coarsely shredded
salt and freshly ground pepper

In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer.

In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve the soup with garlic toasts.

MAKE AHEAD The cheddar soup can be refrigerated overnight. Rewarm gently and thin with additional broth.

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Chicken Pumpkin Curry

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Chicken Pumpkin Curry

Source: Adapted from: Ben Canaider and Gred Duncan Powell. Cooking Under the Influence: Food to Drink To.

Ingredients:
1 T. olive oil
8 skinless chicken thighs, chopped
4 T. Thai green curry paste
2 waxy potatos, chopped
same amount of peeled pumpkin, chopped
1-2 chillies, deseeded and chopped
1 C. chicken stock
1 can coconut milk

Preparation:
Put a large pot over high heat, add the oil and give it 30 seconds to heat. Add the chicken pieces. Reduce the heat to medium and brown the chicken on one side for 5 minutes. Add the curry and flip the chicken, then add the potato and pumpkin. Throw in the chilies. Stir everything, then pur in the stock. Pop on the lid and cook over low for 20 minutes. Remove the lid, and add the coconut milk, stir again, and cook uncovered 5-10 minutes, until the sauce reaches a gluey consistency.

White Bean Stew

10023

White Bean Stew

Source: Everyday with Rachael Ray, February 2009, pgs. 77 & 79. Available online.

Ingredients:
Meat Sauce 
1/4 C. extra-virgin olive oil 
1/4 C. chopped pancetta 
1 onion, finely chopped 
1 carrot, finely chopped 
2 ribs celery, finely chopped 
1 clove garlic, finely chopped 
2 lbs. ground beef 
1/2 C. dry red wine 
1 28 oz. can tomato puree
Salt and pepper

Stew 
1/2 lb. baby potatoes, halved 
1 T. extra-virgin olive oil 
1/2 lb. pork sausage links, cut into 1/2-inch rounds 
2 15 oz. cans  cannellini beans, rinsed 
3 C. Meat Sauce 
2 C. chicken broth 
4 tsps. herbes de Provence
Salt and pepper

Preparation:
Create the meat sauce. In a large, heavy pot, heat the olive oil over medium-low heat. Add the pancetta and cook until the fat is rendered, about 5 minutes. Increase the heat to medium, add the onion, carrot and celery and cook, stirring occasionally, until softened, about 8 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Increase the heat to medium-high, add the beef and cook, breaking it up, until no longer pink, about 8 minutes. Stir in the wine and cook until the liquid is cooked off, about 5 minutes.

Stir in the tomato puree and 1 cup water; season with salt and bring to a simmer. Partially cover and cook over low heat, stirring occasionally for the last 30 minutes, until thickened, about 2 hours. Season with salt and pepper.
  
Place the potatoes in a large, heavy pot and fill with enough salted water to cover by 1 inch. Bring to a boil, then lower the heat and simmer for 15 minutes; drain in a colander. 

Using the same pot, heat the olive oil over medium heat. Add the sausage and cook, stirring, just until no longer pink, about 8 minutes. Stir in the beans, meat sauce, cooked potatoes, chicken broth and herbes de Provence; season with salt and pepper. Bring to a simmer and cook until slightly thickened, about 20 minutes.

Roasted Cauliflower Soup

10017
Roasted Cauliflower Soup

Yield: 10 cups
Time: 1 hour and 20 minutes
Source: Gourmet, December 1997. Epicurious.


Ingredients:
2 heads cauliflower
3 garlic cloves
2 shallots
2 tablespoons olive oil
3 cups chicken broth
1 cup water
1 teaspoon finely chopped thyme leaves
1 bay leaf
2 cups heavy cream

Preparation:
Preheat oven to 425 F.
Cut cauliflower into 1 inch florets (about 10 cups). In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.

In a 4 quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. Discard bay leaf and purée the soup using a hand held blender until soup is smooth. Stir in cream and salt and pepper to taste.

Beer Cheddar Soup

10015
Beer Cheddar Soup

Servings: 8
Time: 1 hour 15 minutes
Source: http://allrecipes.com/Recipe/Wisconsin-Natives-Beer-Cheese-Soup/Detail.aspx


Ingredients:
1 1/2 C. diced carrots
1 1/2 C. diced onion
1 1/2 C. diced celery
2 cloves garlic, minced
1 tsp. hot pepper sauce
1/8 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. black pepper
3 C. chicken broth
2 C. beer
1/3 cup butter
1/3 cup flour
4 C. milk or half and half
6 C. shredded sharp Cheddar cheese
1 T. Dijon mustard
2 tsps. Worcestershire sauce
1 tsp. dry mustard

Preparation:
In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.

Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.

Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes.

Nutritional Information
Amount Per Serving : Calories: 565 | Total Fat: 39.7g | Cholesterol: 119mg

French Onion Soup

10014

French Onion Soup

Servings: 6 servings

Time: 1 hour, 30 minutes

Source: Gourmet, December 2006

Ingredients:

2 lb medium onions, halved lengthwise, then thinly sliced lengthwise

3 sprigs fresh thyme

2 Turkish bay leaves or 1 California

3/4 teaspoon salt

1/2 stick (1/4 cup) unsalted butter

2 tsps. all-purpose flour

3/4 C. dry white wine

4 C. reduced-sodium beef broth (32 fl oz)

1 1/2 C. water

1/2 tsp black pepper

1 (1/2-lb) piece shredded Gruyère, Comte, or Emmental

2 T finely grated Parmigiano-Reggiano

Baguette

Preparation:

Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.

Discard bay leaves and thyme from soup and divide soup among crocks. Top with cheeses and dip some crusty bread.

Senate Bean Soup

10010

Senate Bean Soup

Servings: 6-8

Time: 2 hours 55 minutes

Source: Food Network Magazine

Ingredients:

1 lb. dried navy beans, picked over

1 lb. ham (preferably with bone)

1 large russet potato, peeled and quartered

Kosher salt

1/2 C milk

2 T unsalted butter

1 large onion, chopped

1 stalk celery, chopped

2 cloves garlic, chopped

1/4 C chopped fresh parsley

Freshly ground pepper

Preparation:

Put the beans in a large bowl and cover with about 3 times their volume of cold water. Soak overnight in a cool place.

Drain the beans and transfer to a large pot or Dutch oven. Add 10 cups water and the ham. Bring to a simmer over medium heat, then reduce the heat to low and cook until the beans are tender, about 1 hour, 30 minutes. Transfer the ham to a plate to cool slightly, then remove the bone, if used, and dice the meat. Return the meat to the pot.

Meanwhile, cover the potato with water in a saucepan and season with salt. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potato is fork-tender, 20 to 25 minutes. Drain the potato; transfer to a bowl with the milk and mash with a potato masher or fork until smooth. Add the mashed potato to the bean soup and stir until combined.

Melt the butter in a large skillet over medium heat. Add the onion, celery, garlic and parsley and cook until the vegetables are translucent, 7 to 10 minutes. Add the vegetable mixture to the soup, reduce the heat to low and cook 1 hour, adding up to 2 more cups water if the soup is too thick. Season with salt and pepper. 

Firehouse Chili

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10009

Firehouse Chili

Servings: 6-8

Time: 2 hours and 30 minutes

Source: Adapted from: Anita Harris  http://www.food.com/recipe/firehouse-chili-46596

Ingredients:

2 T vegetable oil

1 ½ lbs ground beef

1 large onion, chopped

2-3 garlic cloves, minced

1 ½ tsps salt

1/2 tsp cayenne

1/2 tsp cumin

¼ tsp oregano
2 T chilli powder

2 (8 oz) cans Ro-Tel tomatoes, undrained

1 (8 oz) can tomato sauce

2 (16 oz) cans of beans, your choice

5 ½ oz spicy tomato juice

Preparation:

Heat oil in a large pot. Brown together ground beef, onion, and garlic; drain well. Add all the spices along with the Ro-Tel tomatoes, tomato sauce, beans and tomato juice. Mix well and bring to a boil. Simmer ½ hour uncovered and 1 ½ hours covered.

Pork and Pumpkin Chili

10007

Pork and Pumpkin Chili

Servings: 6-8

Time: 1 hour and 40 minutes

Source: Food Network Magazine (modified by Barbie)

Ingredients:

3 pounds boneless pork shoulder, trimmed and cut into 1/2-inch cubes

1 12-ounce bottle Mexican lager

Kosher salt

2 to 3 chipotle peppers in adobo sauce, finely chopped

3 teaspoons dried oregano, preferably Mexican

1 15-ounce can pure pumpkin (about 1 3/4 cups)

1/2 cup sour cream

1/4 cup vegetable oil

2 medium tomatoes, roughly chopped

1 poblano pepper, seeded and chopped

2 medium white onions, diced

1/4 cup chili powder, plus more for sprinkling

4 cloves garlic, finely chopped

1 can beans of your choice (Kidney, Chili, Cannellini)

Lime wedges, for serving

Preparation:

Combine the pork, beer, 3 cups water and 2 teaspoons salt in a large pot and bring to a simmer over medium heat, skimming the foam off the surface. Add the chipotles and 1 1/2 teaspoons oregano, cover and cook about 30 minutes.

Mix 3 tablespoons pumpkin, the sour cream and salt to taste in a bowl; cover and chill.

Heat the vegetable oil in a skillet over medium heat. Add the tomatoes, poblano, onions and 2 teaspoons salt; cook until soft, 15 minutes. Add the remaining 1 1/2 teaspoons oregano, the chili powder and garlic; cook 5 minutes. Add the remaining pumpkin and cook 5 minutes.

Add the tomato mixture to the pork and simmer until the meat is tender, about 30 minutes. Add the beans and cook 10 more minutes. Season with salt. Ladle the chili into bowls; top with the pumpkin cream and more chili powder. Serve with lime wedges.