RECIPES


Good enough to eat - Bothe and Lares 
   RECIPES 

You can find the following recipes here:

New England Short Ribs
Kimchi Stew
Pork and Beef Breakfast Sausage
Bouef Bourguignon
Beef Stock
Foie de Veau a la Moutarde  (Liver with Mustard and Herbs)
Tasty, Tasty Sirloin Tip Roast
Brian's Lovely Liver 
Chicken Fried Steak
Popeye-Powered Meatballs

When you come across something yummy enough to sing about, let me know.  Here's a recipe from Kerry Kennick in Ranchos de Albuquerque.  She wanted me to note that it is not of her creation, but from a book, the book that came with the slow cooker or food processor she thought.  According to Kerry, her dinner guests were crazy about this dish.

New England Short Ribs 
makes 4 servings
        1/2 c all purpose flour                                1/2 lb. new red potatoes, skin on, cut into 1- 1/2" 
        1/2 t kosher salt                                          1/4 lb. turnips, peeled and cut into 1/2" cubes
        1/4 t freshly ground pepper                        1/4 c prepared horseradish
        2-21/2 lb. short ribs                                    1/2 c beef stock
        1/2 lb. onions, peeled and dice                   1/2 lb. carrots, peeled and halved lengthwise
Combine flour, salt, and pepper.  Coat short ribs with this mixture.

Heat oil in a 12" skillet over medium high heat.  Brown ribs and transfer them to a plate to cool a bit.  Pour off fat, add onions and cook 1 minute; stir and scrape up all brown bits.  Combine with carrots, potatoes, turnips.

Coat short ribs with horseradish.  Place in a slow cooker.  Cover with onions, carrots, potatoes and turnips. Pour in stock.  Cover and cook at low heat for 6 hours.  Strain pan juices to remove fat, or use a fat mop to remove fat.  


And from Jan Oen, with whom I have made untold quarts of fermented vegetables in the San Luis Valley - a recipe from Molly Katzen:
Kimchi Stew

4 oz. rice noodles (or bean threads, if available)
2T peanut oil
4 c chopped onions (2 c)
3/4 lb. shitake mushrooms, wiped clean, stemmed and sliced
1.2 lb. extra firm tofu, cut into thin strips ( 4 c)
1/2 pint jar kimchi

1. Cook rice noodles or bean thread in boiling water for 1 min , then drain and rinse in cold water.  Set aside.  
2.  Place a soup or Dutch oven over medium heat for about 1 minute.  Add the oil and swirl to coat the pan.  Add the onions, shitakes, tofu and 1/4 tsp salt; cooked over medium heat, stirring to soften.  Add the mushrooms and another 1/2 tsp salt and cook for 5 min.
3.  Add the cabbage and another 1/4 tsp. salt after the first 5 min. or so.  
Add the kimchi with all its liquid.  Stir to blend.  Add the drained noodles or bean thread to the stew.  Serve hot.

Pork and Beef Breakfast Sausage

Adapted from a recipe from Charcuterie by Michael Ruhlman and Brian Polcyn.  Our granddaughter (below) flips over breakfast sausage. Her favorite way to eat it is with French toast and maple syrup.  


1 lb. ground beef
1 lb. ground or diced pork
1 T (or less) salt
2 T grated fresh ginger root
2 T tightly packed finely chopped fresh sage
   (dry can be substituted)
1 t garlic
1 t black pepper
1 t chili carribe
1/3 c ice water

NOTE:  all these seasonings should be tested and adjusted to your taste – just sauté a little bit and adjust.

Mush up like you do meatloaf then make little patties and gently sauté to an internal temp of 150 degrees F.  Maybe make some red eye gravy. Maybe serve with some boiled or roasted potatoes, a little kraut...

Bouef Bourguignon
(Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms - for 6 people)

            This is a take off on a recipe from Mastering the Art of French Cooking.  If it is prepared a day ahead, it gains in flavor when reheated.  Boiled potatoes are traditionally served with this dish.  Buttered noodles or steamed rice may be substituted.  If you also wish a green vegetable, buttered peas would be your best choice. 

Ingredients:

We love bugs - photo by Bothe
Four slices of bacon
1 T olive oil
3 lbs. lean stewing beef cut into 2 inch cubes
1 sliced carrot
1 sliced onion
1 t salt
¼ t pepper
 2 T flour
3 cups red wine
2-3 c brown beef stock or canned beef bouillon
1 T tomato paste
2 cloves mashed garlic
½ t thyme
a crumbled bay leaf
18-24 small white onions
3 T butter
1 c beef stock
1 lb. quartered fresh mushrooms
3 T butter
Parsley sprigs
           
- Preheat oven to 450 degrees.
- Cut up bacon in small pieces and cook over moderate heat.  Remove to a side.  Add the oil to the bacon fat and heat the pan until the fat is almost smoking before you saute the beef. 
- Dry the beef with dish cloths; it will not brown if it is damp.  Saute it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides.  Add it to the bacon. 
- In the same fat, brown the sliced vegetables. 
- Place the beef and bacon in oven proof casserole and toss with the salt and pepper.  Then sprinkle on the flour and toss again to coat the beef lightly with the flour.  Set casserole uncovered in middle position of pre-heated oven for 4 minutes.  Toss the meat and return to oven for 4 minutes more.  (This browns the flour and covers the meat with a light crust.)  Remove casserole, and turn oven down to 325 degrees.
- Stir in the wine, and enough stock or bouillon so that the meat is barely covered.  Add the tomato paste, garlic, herbs, and bacon.  Bring to simmer on top of the stove.  Then cover the casserole and set in lower third of preheated oven.  Regulate heat so liquid simmers very slowly for 21/2 -3 hours.  The meat is done when a fork pierces it easily.
- While beef is cooking, prepare onions and mushrooms.  Set them aside until needed.  Brown onions in butter, stirring frequently for more even browning, then add stock and simmer for 40-50 minutes.  Saute mushrooms in butter.
- 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 bacon to it.  Distribute the cooked onions and mushrooms over the meat. 
- Simmer sauce for a minute or two, skimming off additional fat as it rises.  You should have about 2 ½ c of sauce thick enough to coat a spoon lightly.  If too thin, boil it down rapidly.  If too thick, mix in a few tablespoons of stock.  Taste carefully for seasoning.  Pour the sauce over the meat and vegetables. 
- Recipe may be completed in advance to this point. 
- For immediate serving:  Cover the casserole and simmer for 2-3 minutes, basting the meat and vegetables with the sauce several times.  Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley. 
- For later serving:  When cold, cover and refrigerate.  About 15-20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.
           
Beef Stock
adapted from Frances Vander Stappen's Demi Glace recipe
   
There is no one right way to make stock.  Any way you do it, just do it because stock is one of the most righteous things you can make, whether animal or vegetable.  While it takes some time to cook, it is an easy and forgiving process (you really can't mess it up), and it adds so much flavor and nutrition to all kinds of dishes.  Stock is the secret ingredient for great cooking and for old-fashioned elixirs.  Use it in place of bouillon or broth.  Add a chunk of ginger root if you are making stock to be used in Asian cooking and is also healthful.

photo by Bothe
5 lbs. meaty soup bone, a mix of knuckle and marrow, if possible.  (Neck bones and short ribs are also great.)
2 quartered onions
4 halved carrots
the heel of a celery bunch worth of celery (heart is the best - you can save them up or freeze them)
1 t whole black pepper
2-3 cloves garlic, whole
2 bay leaves
Twigs of rosemary and/or thyme (the equivalent of about 1 t minced herb per 5 lbs. of bones, although the woody stalk of fresh herbs gives the stock backbone)
1 diced tomato or 1 T of quality tomato paste
splash of apple cider vinegar
salt to taste

Roast bones on both sides in a roasting pan in the oven at 450 degrees F until nice and brown. Remove to stock pot.  Roast onions, carrots, and celery, but also at 450 until golden.  Toward the last of your vegetable roasting, add the tomatoes or tomato paste and roast that, too, for a few minutes.  Roasting adds depth of color and flavor to stock, although it is not absolutely necessary if you're not up for it. Put the vegetables in the stock pot with the bones.  Deglaze the roasting pan either on your stove top or in the oven by adding 1/3 cup red wine and 1/2 c water, occasionally scraping bottom of pan with spatula.  

Wrapping the herbs, peppercorns, bay leaves, and garlic in a cheesecloth is nice, but you don't have to.  Add them to the bones and vegetables, and a splash of apple cider vinegar (brings out the minerals in the bones), and cover with COLD water, bring to a boil, turn down heat and simmer for at least 8 hours, covered.  You can simmer for 24 hours or longer.  In the last hour of cooking, begin adding salt, little by little, starting with a teaspoon, stirring, letting it mix in, then tasting again.  You don't want it to get too salty, which it will if the stock reduces much.  When it reduces, all flavors intensify - including the salt.  You don't want it too salty, but salt will bring out all flavors and if you use good sea salt, Himalayan, or French Bay salt, you will be getting the goodness of all those minerals.

Allow broth to cool, strain, then put up by canning, freezing, or in the refrigerator for about two weeks.  Freezing in ice cube trays is very convenient for adding to sauces, braises and thaws quickly. Depending on how long you've simmered your stock, the veggies will be too soggy to include in a soup, but the meat may be ok.  Just taste it to make sure it's what you like.  You've already gotten its gifts in flavor and nutrients.  

I love sharing this with you.

  
Foie de Veau a la Moutarde

(Liver with Mustard and Herbs)
adapted from Julia Child's  Mastering the Art of French Cooking

This is an appealing way to prepare liver.  It is sauteed very briefly to brown lightly, then painted with mustard and herbs, rolled in fresh bread crumbs, basted with melted butter, and set under a hot broiler to brown the crumbs.  The preliminary sauteing and crumbing may be done several hours in advance of the final cooking, which takes about 5 minutes.  For this recipe, the liver is sliced thicker, so it will not cook too quickly.  

For 6 servings

6 slices or calf's liver cut ½ inch         Season the liver with salt and pepper, dredge           
thick, outside filament removed         in flour, and saute for 1 minute on each side in
Salt and pepper                                   very hot butter and oil.  The slices should be
½ c sifted flour on a large plate          very lightly browned and slightly stiffened
2 T butter                                            but not cooked through.  Remove to a dish. 
1 T oil
A heavy skillet

3 T prepared mustard of the strong,   Beat the mustard in a small bowl with the shallots
Dijon type                                           or onions and seasonings.  Drop by drop, beat in the
1 T finely minced shallots or               liver sauteing fat to make a mayonnaiselike cream. 
green onions                                        Paint the liver slices with the mixture.  One by one,
3 T minced parsley                              lay the slices in the bread crumbs and heap bread
½ clove mashed garlic                         crumbs on  top, gently shake off excess, and pat the
Pinch of pepper                                   adhering crumbs in place with the flat of a knife. 
3 c fine, white, fresh bread crumbs     Arrange the liver on the broiling pan.  If not to be
spread on a large plate ( I used           broiled immediately, cover with waxed paper and
whole wheat and it seemed fine)        refrigerate. 
A greased broiling pan

                                                            Shortly before serving, heat broiler to very hot.
6 T melted butter                                Baste the liver with half the melted butter.  Place so
A hot platter                                        its surface is about 2 inches from the broiler heat to
                                                            brown for a minute or two.  Turn, baste with the                                                                   remaining butter, and brown the other side quickly.                                                              Arrange on a hot platter and serve. 

Tasty, Tasty Sirloin Tip Roast
Adapted from "Cook's Illustrated"
This is the greatest, simplest, most reliable recipe for an elegant meal, especially when paired with some outstanding vegetables - 

3-4 lb. Grassfed Beef  Sirloin Tip, Rump, Pike's
Here's to you, Shelly!
Peak, Top Round, or Eye Round Roast
Salt
Black pepper
Oregano
Garlic
Olive oil
Meat thermometer
Roasting Pan

Bring roast to room temperature.  Preheat oven to 500 degrees.  Season the roast with salt, fresh ground black pepper, and any other seasonings you like, then rub evenly with olive oil. Put in roasting pan and place on rung second from the bottom in the oven.  Roast for 20 minutes.  Take the roast out of the oven.  Set oven to 300 degrees. Return the roast to the oven until it reaches an internal temperature of 140 degrees.  Remove roast from the oven, cover with foil tent and allow to rest 20 min. before slicing.  Slice thinly.  Great for Sunday dinner and leftovers make wonderful sandwiches.


Brian's Lovely Liver

This is from Brian Reeves.  I should note it is Brian's recipe, not Brian's liver.  The liver is George's.

Ingredients

  • 3 cups sliced mushrooms 3 3cups cups(750 mL) (750 mL) sliced mushroommushrooms
  • 1 onion , sliced1 1oniononions, sliced
  • 3 tbsp balsamic vinegar 3 3tbsp tbsp(45 mL) (45 mL) balsamic vinegar
  • 1 tbsp butter , melted1 1tbsp tbsp(15 mL) (15 mL) butter, melted
  • 1/2 tsp crumbled dried sage 1/2 1/2tsp tsp(2 mL) (2 mL) crumbled dried sage
  • 1/2 tsp salt 1/2 1/2tsp tsp(2 mL) (2 mL) salt
  • 1/2 tsp pepper 1/2 1/2tsp tsp(2 mL) (2 mL) pepper
  • 1 tsp Dijon mustard 1 1tsp tsp(5 mL) (5 mL) Dijon mustard
  • 1 lb thinly sliced calves' liver 1 1lb lb(454 g) (454 g) thinly sliced calves' liver or beef liver
  • 1 tbsp vegetable oil 1 1tbsp tbsp(15 mL) (15 mL) vegetable oil
  • 2 tbsp minced fresh parsley 2 2tbsp tbsp(25 mL) (25 mL) minced fresh parsley

Preparation

Cut 16-inch (40 cm) length of heavy-duty foil; arrange mushrooms and onion on one half. Drizzle with 1 tbsp (15 mL) of the balsamic vinegar and butter; sprinkle with sage and half each of the salt and pepper. Fold foil over vegetables; fold in sides and seal to form packet. Place on grill over medium heat; close lid and cook, turning once, until tender, 10 minutes.
Meanwhile, in small bowl, whisk remaining vinegar with mustard; set aside. Pat liver dry; brush with oil and sprinkle with remaining salt and pepper. Add to greased grill; close lid and grill for 2 minutes. Turn and brush with half of the vinegar mixture; grill, covered, for 2 minutes. Turn and brush with remaining vinegar mixture; grill, covered, until glazed, browned on both sides and slightly pink inside, about 1 minute. Serve with mushrooms and onions. Sprinkle with parsley.








LOOK BACKWARDS FOR SOME GREAT FOOD.  Here are my parents – Tom & Naomi ( left and center) –circa 1952, having cocktails and an evening of slack.  With his pipe, I think my father looks an awful lot like Bob Dobbs anticipating a  dinner of beef stroganoff or chicken fried steak. Maybe some Jell-o for dessert.

         

Down Home Chicken Fried Steak
(from "Joy of Cooking" - how '50's can you get?)

Using the flat side of a cleaver or a meat mallet, pound to 1/3 inch thick:
     1 beef top round steak (about 1 ½ lb.)
Cut into 4 serving pieces.  Mix in a shallow bowl: 
     1 c all-purpose flour
     2 t black pepper, ground
     1/1/2 t salt
     ¾ t ground red pepper
Whisk together i a second shallow bowl:    
      ¼ c milk
     1 large egg
Coat each steak with the seasoned flour, dip into the egg mixture, coat with the seasoned flour again, and shake off any excess.  Let dry on a rack for 15 minutes.  Heat in a large heavy skillet over medium-high heat: 
     1 onion, thinly sliced
Add and cook, stirring, for 2-3 minutes.:
     2 T all-purpose flour
Stir in and bring to a boil, scraping up any browned bits:
     1 cup milk
Reduce the heat and simmer until thickened, 3-5 minutes.  Season with:
     Salt and black pepper to taste
            (Dash of hot pepper sauce)
Pour over the steaks. 

Popeye-Powered Meat Balls 
Why Olive Oyl really loved Popeye
10 oz. chopped, lightly steamed spinach
1 lb. ground beef
1 egg, lightly beaten
26 oz. marinara sauce, divided
¼ c. breadcrumbs
¼ c. grated Parmesan, optional

In microwave or stovetop, defrost the spinach and drain well.  In a medium bowl, combine beef, egg, ½ of the marinara sauce, and breadcrumbs.  In a 
very large skillet, bring the remaining sauce to a 
low boil. Add spinach to the meat mixture and 
combine thoroughly.  With wet hands, form the 
meat mixture into 1-2 inch balls and add them to 
the sauce in the skillet.  Once all the meatballs 
(it should make 15-20) are in the pan, cover the 
pan almost completely, leaving room for a little air to escape, and simmer the sauce.  After 10 minutes, carefully flip the meatballs and partially cover the pan again.  Cook for 5-10 minutes until 
the meatballs are no longer pink in the center. Serve
 with pasta, topped with parmesan, if you please.