Boeuf à la Mode {FFwD}

Unlike last week’s Salad Niçoise, which came in just under the wire, I made this week’s recipe early. Really early. Like almost three years early. Having tried and loved Dorie’s Go-to Beef Daube, I couldn’t wait to try this version of pot roast. So I first made it and blogged about it back in January, 2011, long before it came up in the French Fridays rotation. You can see the original Boeuf à la Mode post, complete with process photos, here.

But looking over the post myself the other day, I knew I wanted to make it again. Add to that the fact that we just had a side of the most delicious beef I’ve ever tasted delivered, and it was a no brainer.

Boeuf a la mode - Braised

Since the prior post has lots of detail and pictures (including the one above), I didn’t take any new photos this time. But I did make the following changes to the recipe:

  • Rather than marinate the beef and vegetables overnight, I used my FoodSaver Quick Marinator, which did the job in 20 minutes, while I was getting everything else ready.
  • Dorie’s recipe calls for lots of pans and moving things back and forth between them. I’m a lazy cook, so I always look for ways to eliminate extra steps or dirtying needless piles of dishes. I strained the marinade into a saucepan to reduce, then browned the meat, softened the vegetables, and melted down the anchovies all in the Dutch oven that I used to cook the whole thing. After browning the beef, I removed it to a plate, then added the vegetables to the pot (no dumping out and replacing oil here). When the veggies had softened sufficiently, I added the anchovies and tomato paste to the pot, along with a splash of the marinade and stock mixture.  I cooked that until the anchovies and tomato paste were mixed in, then added back the beef and poured in the rest of the marinade/stock.
  • I have this wonderful mushroom stock base that I got on clearance at Williams Sonoma, so I used that in place of beef stock.
  • Finally, out of pantry necessity, I used bourbon instead of Cognac.

This dish was as good as I remembered. Even dad, whose idea of the perfect pot roast is one cooked to mush in the crock pot with cream of mushroom soup and dried onion soup mix, said it was delicious. And the dogs had no complaints about the wee bit of broth drizzled over their evening kibble.

This post participates in French Fridays with Dorie. Check out the website to see what the other Doristas thought about this recipe.

Frozen Wine Slushy {Recipe} {Ice Cream Week}

It’s day 3 of Ice Cream Week, and today’s theme is Sorbet (or Other Non-dairy Frozen Treats). I’m opting for “Other” with this frozen wine slushy treat.

This wine slush can be enjoyed two ways: as an eat-with-a-spoon slushy or a wine punch.

Frozen Wine Slushy

Wine Slush with Sparkling Limeade

Either way, it’s a refreshing summery treat.

Frozen Wine Slushy

Ingredients

  • 1 750-ml bottle Sauvignon Blanc
  • 1 12-ounce can frozen lemonade
  • 2 cups cranberry juice
  • Sparkling limeade or lemon-lime soda (for punch variation)

Directions

  1. Stir together wine, lemonade, and cranberry juice. Freeze for 3 to 4 hours, until fairly solid. The wine will keep the mixture from freezing firm.
  2. For frozen wine slush, scoop frozen mixture into glasses and serve with a spoon.
  3. For slushy wine punch, fill glass about 3/4 full with frozen slush, then top with sparkling limeade or lemon-lime soda. Serve as is or with a straw.

I will be serving this at our next summer dinner party. It’s easy, refreshing, and delicious.

Margaret is 3 for 3 in Ice Cream Week so far, turning in this wonderful looking Pina Colada Sorbet for today’s entry. Di made a beautiful Raspberry Sorbet. My wife would love Rebecca’s Mango Ice. And Abby made Homemade Waffle Cones to serve it all!

Coming up tomorrow: we’re going “Nuts for Ice Cream” with Molasses Almond Praline Ice Cream.

Sauvignon Wine, So Little Time

After my first successful forray into jelly/jam making, I was itching to try another batch or two. I picked up a copy of Linda Amendt’s book, which has tons of great jam and jelly recipes, and decided to try some “drunken” spreads: Cabernet Sauvignon Wine Jelly and Blackberry Cabernet Sauvignon Jam (recipe to follow). 

After reading the author’s admonitions about not doubling or otherwise changing the amounts in the recipes, I figured I’d make a half batch of the cab jelly. That way I could make the jam and jelly with one 750-ml bottle of Cabernet with just a little wine left over. But what to do with the rest…?

An open bottle is an empty bottle

An open bottle is an empty bottle

 I had planned on preparing both recipes on the same day, but I ended up making the cab jelly a day or so before I got around to the blackberry cab jam. The jam recipe called for the following ingredients:

  • 3 3/4 cups (about 1 1/2 lbs) crushed blackberries — I used frozen
  • 1 pkg powdered fruit pectin
  • 6 1/3 cups (yikes!) sugar
  • 1 cup Cabernet Sauvignon wine
  • 1/2 tsp. unsalted butter (optional)

I crushed the thawed blackberries one layer at a time in a flat container.

Mashing Berries

Then I put the berries, juice and all, into a pot with the pectin, which I had mixed with 1/4 cup sugar, and the butter. The butter is optional, but I like to use it, as it helps keep the jam from foaming as it cooks.

Blackberries

I brought this mixture to a full rolling boil, stirring constantly. Then I gradually stirred in the remaining sugar, brought the mixture back to a rolling boil, and stirred and boiled it for 1 minute. I then took it off the heat, stirred in the wine, and let it rest for 5 minutes, stirring occasionally, while I got the jars and lids ready.

Cooked Jam

I filled the jars to within 1/4 inch of the top, wiped the rims and threads, placed the lids on the jars, and screwed on the bands. The recipe said it would make 7 or 8 eight-ounce jars; I ended up with 7 eight-ounce and 4 four-ounce jars. I put the jars in the water bath, brought it to a gentle, steady boil, and processed the jars for 10 minutes.

Processing Jam

I took the jars out of the water bath, put them on a dish towel on the counter, and waited for the thocking sound of the lids sealing. All of the lids sealed, and I kept checking the jam throughout the rest of the evening to see if the jam was setting up. It stayed liquidy until bedtime, but by morning it was set and beautiful.

Blackberry Cabernet Jam

I had a little bit of jam left over when I filled the jars, which I put in a custard cup in the fridge. I ate it on toast for breakfast. And a peanut butter sandwich for lunch. Then more toast. And another sandwich. It is absolutely delicious. The berries are so fresh and bold tasting, and the wine gives it an added bit of richness.

When I was ladeling the jam into the jars and realized how much I was going to end up with, I started wondering what I would do with all of it. Now I’m wondering how soon I will have to make more.