Beef Bourguignon from Chef Jean-Pierre and Barefoot Contessa recipes

 Recipe inspired by this video and recipe posted here.

I also watched this video 

INGREDIENTS

  

• 2 to 3 tablespoons Clarified Butter or Extra Virgin Butter Olive Oil (I have used a mix of regular butter with olive oil when needed but used the bacon fat as much as possible)
• 8 ounces thick sliced Bacon cut into ¼ inch pieces
• 4 pounds Beef Chuck Roast, well trimmed, cut into approx. 1 ½ inch cubes
• 1 cup Flour sifter
• 2 cups Onions diced or Pearl Onions  
• 1 cup Pearl Onion, optional the chef used Aunt Nellie’s (I Have used frozen pearl onions)
• 2 cups Mushrooms quartered - Here I suggest to use 4 cups, it does taste really good
• 2 cups Carrots sliced into ¼ inch slices - Here again I suggest using 4 cups, they also taste great and are more healthy than potatoes
• 2 tablespoons fresh Garlic minced
• 1 bottle 750ML of a good Red Wine (Bordeaux, Shiraz or Burgundy) - I have used half a bottle since my family is not so much found of wine
• 2 tablespoons fresh Thyme minced - first time I used half of the amount that I got at supermarket, but second time I used a lot since I had plenty at my vegetable garden (keep the branches all together in a corner, so you can remove them later)
• 2 cups Beef Stock (I used 1 liter - the box you get at supermarket)
• 2 to 3 dozen of very small Raw Potatoes, if they are big slice them in half (Small potatoes with skin are the best - red and yellow)
• Salt and Pepper to taste
• ¼ cup Parsley finely chopped (used maybe 1/2 cup)

INSTRUCTIONS

 

• The Chef does in two separate pots in the video to save some time but you can do it all in one pot.  This is how….
• In a Dutch oven, heat clarified butter or the olive oil when hot, add the bacon (you really do not need that much butter here, you can use a little bit of olive oil if you want).  Cook at low heat for a few minutes to release some of the fat from the bacon.  Remove the cooked bacon and put it aside
• Add as many meat cubes as you can without crowding (if the skillet is too crowded, the meat won't brown properly)  Brown the meat well on all sides, remove each batch as it browns and set them aside.  
• Add the onions and cook them until golden brown.  It may be necessary to add a little Clarified butter or Butter olive oil.
• When all the onions are golden brown add the mushrooms, add salt on top of the mushrooms and cook until they have release most of their water.  Add the carrots, reserved beef cubes, garlic and when fragrant, add the wine, bring to boil and let reduce by half.  This could take about 3 to 5 minutes depending on your pot and your heat source.  Add the potatoes, fresh thyme and salt and pepper to taste.
• To thicken, use the chef’s technique with the flour or if you have use a roux and thicken to your liking.  Add half of the chopped parsley, bring to boil, reduce to VERY LOW heat, cook for about 2 ½ to 3 hours or until the beef is fork tender. Here I have transfered the pot to the oven and cooked in the oven for 1:30min 2 hours. 
• When finished, add the Cognac, the rest of the chopped parsley and adjust salt and pepper to your liking.

Marie's Fluffy Japanese Souffle Pancakes

 Got this recipe from: https://www.justonecookbook.com/souffle-pancake/ 

Marie cooked this on Dec. 30th with very good results as you can see below: 

INGREDIENTS

• 2 large eggs (50 g each w/o shell)
• 1 ½ Tbsp whole milk
• ¼ tsp pure vanilla extract
• ¼ cup cake flour (If you're using a cup measurement, please follow this method to measure. Otherwise, the amount of flour tends to be more than you need. You can make your Homemade Cake Flour.)
• ½ tsp baking powder
• 2 Tbsp sugar
• 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (for greasing the pan)
• 2 Tbsp water (for steaming)

Fresh Whipped Cream (optional)

• ½ cup heavy whipping cream
• 1 ½ Tbsp sugar (not so sweet, you can add more if you like)

Toppings

• 1 Tbsp confectioners’ sugar/powdered sugar
• fresh berries (strawberries, blueberries, etc)
• maple syrupSouffle Pancakes are all about the eggs. Egg yolks and egg whites are separated, and the whites are beaten to make the meringue. Just like how you would make savory and sweet souffle or chiffon cakes.

INSTRUCTIONS

 

• Gather all the ingredients.You will also need a 12-inch non-stick frying pan (large enough to cook 3 pancakes at the same time) with a lid.
• Separate egg whites and egg yolks into two different bowls. Put the bowl with egg whites in the freezer for 15 minutes. Why do we freeze egg whites? Please read 3 Tips to Make Perfect Meringue (Egg Whites) in this post.
• In the meantime, add milk and vanilla to the egg yolks and whisk until thick and frothy.
• Sift the cake flour and baking powder into the bowl.
• Whisk to combine thoroughly (but do not over-mix) and set aside.
• After 15 minutes, take out the bowl with egg whites from the freezer. The egg whites should be half frozen. Now start beating egg whites.
• When the egg whites turn frothy and pale white, gradually add in sugar (roughly ⅓ at a time). Continue to whip the egg whites.
• The egg whites will become glossier and firmer. Stop beating when you lift up the hand mixer and the egg whites stand right up with stiff peaks slightly bending over.
• Heat the large non-stick frying pan to 300ºF (150ºC) over the lowest heat. Brush with cooking oil and lightly remove any visible oil (otherwise the pancakes will have a spotty pattern). Keep the heat on while you combine egg whites and egg yolk mixture. 
• Take ⅓ of egg whites and add to the egg yolk mixture. Whisk together (don’t worry too much about breaking air bubbles at this step).
• Next, take half of the egg whites and add to the egg yolk mixture. Using a whisk, gently fold in without breaking the air bubbles in the egg whites. Why do we use a whisk instead of a silicone spatula? Please read 3 Tips to Make Perfect Meringue (Egg Whites) in this post.
• Now transfer the egg yolk mixture into egg whites. Carefully fold in two mixtures together without breaking the air bubbles. Make sure to gently mix the batter thoroughly!
• For my stove and frying pan, I kept 300 ºF (150 ºC) all times on low heat. Remember each pancake gets roughly 4 scoops of batter, so that’s a total of 12 scoops for 3 pancakes. Now, scoop the batter and place on the frying pan. My recommendation is to use a small ladle (or a serving spoon that’s bigger than a regular spoon - probably 2-3 Tbsp) and make a tall pancake. Next, stack one more scoop to the first pancake. Then move on to the next two pancakes giving each 2 small scoops.
• By the time all 3 pancakes have 2 scoops, the surface of the batter is slightly dry already, so you can stack one more scoop on top, keeping it up high. In the bowl, you should still have roughly 3 scoops left (if you have slightly more, that’s okay).
• Set timer for 6-7 minutes, add 1 Tbsp water in 3 empty spaces inside the pan and cover with the lid. Water keeps the pancake moist. Please note: the suggested time is just a guideline and it’s based on the stove and frying pan that I'm using.
• After 2 minutes passed, open the lid, and add one more scoop for each pancake (or more scoops if you have more batter). Make sure to stack high, not wide. If the water has evaporated, add a little bit more. Cover with lid and cook.
• After 6-7 minutes passed, using the offset spatula, lift the pancake VERY GENTLY. If you feel the pancake is stuck, don’t touch until they firm up a little. If you force it, the pancake will crack in the middle. When the pancake is ready, you can easily move the pancake.
• Here is another set of images to show the process. Slightly pull the pancake to create an empty space and gently flip over with “rolling over” motion.
• Add water in empty spaces and set a timer for 4 to 5 minutes to cook the other side on the lowest heat.
• Once they are nicely browned, transfer the pancakes to your serving plates. 
• Place fresh cream on the pancakes and top with berries. Dust the pancake with confectioners’ sugar and drizzle with maple syrup. Enjoy!

The egg whites are beaten until stiff peaks form and then are folded gently and carefully into the rest of the batter. The souffle pancakes are extra fluffy because the air bubbles hold their shape inside the pancake batter.

As a result, the pancakes are super airy, like souffle. When you cut the pancakes, you can even hear the sound of air bubbles escaping!

Enjoy these souffle pancakes the same way you do with standard flapjacks, with fresh whipped cream, some fruits, syrups, and toppings like chocolate chips and nuts.

1. Beat the egg whites (meringue) correctly.

To be honest, making meringue requires a lot of practice. Some trials and errors are just part of the process, but I promise it does get easy once you have more experience and understand what it takes to reach the right consistency.

We’re looking for stiff peak, where you lift up your whisk and the egg whites go straight up firmly, but the tip of egg whites bend over like a taking a bow. If you over-beat egg whites, they will break into pieces. If you under-beat, egg whites don’t have enough air bubbles and the pancakes won’t be fluffy.

2. Preheat the pan on the lowest setting for a longer time.

Even heating on the frying pan is crucial for the pancakes to cook through all at once. You want to preheat the pan at the lowest heat to help prevent hot spots (meaning some part of the pan is low heat, some part is too hot). This way you have full control over the cooking time and the final result.

3. Pile up the batter vertically (high).

The key to make lofty pancakes is to add a new pile over the batter on the pan after it starts to form.

4. Cook slow, covered with a lid, on low heat.

Unlike regular pancakes, you will need to cook these thick & fluffy Japanese pancakes for a much longer time. If you use higher heat, the pancakes may look done, but the inside will be too raw. Therefore, steady slow cooking over low heat is necessary. To lock in the heat and moisture inside the pan, cover with a lid.

5. Add water to create a little bit of steam.

I’ve tried without adding water before and the difference can be subtle. But since it doesn’t take much to add water, I include this step in my recipe. Just drop 1 tablespoon of water to empty spaces in the frying pan to add moisture in the pan.

Farofa Brasileira (de farinha de Mandioca ou Milho ou meio a meio)

Farofa Brasileira (instead of farinha de milho uso farinha de mandioca)

- INGREDIENTES:

- 100 GRAMAS DE BACON PICADO EM CUBOS

- 1/2 CEBOLA PICADA EM CUBOS

- 4 DENTES DE ALHO PICADOS

- 2 COLHERES DE SOPA DE PIMENTÃO VERMELHO PICADO (se quiser)

- 2 COLHERES DE SOPA DE PIMENTÃO AMARELO PICADO (se quiser)

- 1 COLHER DE SOPA DE MANTEIGA

- 200 GRAMAS DE FARINHA DE MILHO FLOCADA

- SAL Á GOSTO

- PIMENTA DO REINO Á GOSTO

- 1 TOMATE PICADO SEM SEMENTES

- 1/2 XÍCARA DE CHÁ DE AZEITONAS PICADAS

- 1 LATA DE MILHO E ERVILHA

- 1/2 XÍCARA DE CHÁ DE UVAS PASSAS PRETAS

- 1/2 CENOURA RALADA

- CHEIRO VERDE PICADO Á GOSTO

- 100 GRAMAS DE NOZES PICADAS

Jacques Pepin's inspired "Christmas Ham" with Peach/Fruit Preserves and Basil Sauce (served with Brazilian Yuka Root Farofa and Japanese Garlic Rice)

 

This Original Recipe uses fresh peaches that are not easily found during Christmas season in USA, that is why I have replaced the fresh peaches for fresh pears and added preserved/dried peaches, pears, apples and apricots. 

I got the recipe from the book Jacques Pepin Celebrates but I recently found it online here: https://www.tfrecipes.com/jacques-pepin-baked-ham/ 

Time to prepare:

• 3 hours for ham in sous vide at 170-180F (or in pre-boiling water)  
• 30 min in oven at 350F
• 1 hour at 325F
• 30 min in oven after sprinkling sugar on top and decorating with rings of canned pineapples and plum in the middle 

Ingredients: 

- 1 fully cooked ham, 12-16 pounds. I use the spiraled ham or any other ham

Peach Mustard Glaze:

• 1/2 cup peach preserves
• 1 tsp freshly ground black pepper
• 2 tbsp dried mostard
• 1 tbsp balsamic vinegar
• 1/2 tsp ground allpice
• 2 tbsp confectioner's sugar
• 1 cup of water, for deglazing drippings from baked ham
• 3 cups demi-glace (Brown stock or meat bouillon )  

Peach sauce: 

• (Note: Recently I have been replacing the fresh fruit by dried peachs (and or nectaries) and pears
• 4 tbsp unsalted butter
• 3 pounds large ripe peaches (around 10), each pitted (but not peeled), cut in 8 wedges
• 1/3 cup of sugar    
• 4 ounces of dried peaches, cut into 1/2 inch slices
• 3 tablespoons cider vinegar
• 4 cups combined demi-glace and deglazed ham drippings (or no drippings depening on time) 
• Some of the canned pineapple and or peach juice
• 1 tsp salt
• 1 tsp potato starch dissolved in 1 tbsp water (for thickening)
• 1 cup of julienne basil leaves

Ham Cooking

• Put the ham on a stock pot and fill with cold water, bring to 170 to 180F (below the boil point; if boiled ham will crack) Cook for 3 hours  (I did a suis vide using the same packaging as the ham had before). Let it cool in cooking water.
• Remove ham from water, remove skin from ham (if any) and trim the surface of meat where it is brown and skin like around the shank bone. When skin has been removed, trim off all but a thin layer of white fat from the surface of the ham. 
• Run a point knife in a crisscross pattern on the fat on top of the ham, this will help the glaze to adhere to meat

For the peach mustard-glaze

• Mix preserves, pepper, mustard, balsamic vinegar and allspice. Spread this on top of the ham, place in roasting pan, and bake at 350-degree for 30 mins. Reduce heat to 325F and continue cooking for 1 hour. Sprinkle the sugar and cook for another 30 min until glazed
• Transfer the ham to a platter and set it up on a warm place while you make the peach sauce. Discard the accumulated fat on roasting pan and add 1 cup of water to the drippings in the pan, stirring to loosen and mix the solidified juices. Add the demi-glace and bring to boil. RESERVE FOR PEACH sauce

Peach Sauce

• Heat the butter in large skillet 4 tbsp of butter, when hot add peach wedges to each skillet, saute for 2-3 mins. Sprinkle sugar and cook 3-4 min longer. Add dried peach juliene and the apple cider vinegar, stir to mix. Strain the reserved demi-glace over the peaches, stil in the salt. If sauce is thinner than you would like add the potato starch and bring to a boil. At serving time stil in the basil julienne. 

Arroz de Coco e Moqueca de Peixe da Dada' da Bahia

 Receita de Aldaci dos Santos ou Dadá... - Veja mais aqui 

ARROZ DE COCO 

Ingredientes 

• 500 gramas de arroz 
• 1,5 litro de leite de coco 
• 200 gramas de coco ralado 
• 2 colheres de sopa de açúcar 
• 1 colher de chá de sal 

Modo de preparo Coloque todos os ingredientes numa panela e leve ao fogo médio. Quando o leite de coco estiver quase secando, desligue o fogo, tampe a panela e deixe descansar. Imagem: Cacio Murilo de Vasconcelos/Getty Images/iStockphoto 

MOQUECA DE PEIXE 

Ingredientes 

• 2 dentes de alho 
• 2 colher de sopa de sal 
• 1 xícara de cha de coentro picado 
• Suco de 2 limões 
• 4 colheres de sopa de azeite de oliva 
• 2 quilos de peixe vermelho em postas 
• 1 litro de água 
• 4 tomates 
• 2 cebolas 
• 1 pimentão de sua preferência ou 150 gramas de cada (vermelh... 
• 1 xícara de chá de cebolinha 
• 2 colheres de chá de salsa 
• 1,5 litro de leite de coco 
• 3 colheres de sopa de coco ralado 
• 2 colheres de sopa de azeite de dendê 

Modo de preparo No pilão, macere o alho, uma colher de sopa de sal e duas colheres de sopa do coentro até fazer uma pastinha. Junte o suco de um limão e uma colher de sopa de azeite de oliva. Misture e reserve. Coloque o peixe para marinar numa tigela com o suco do outro limão, a água e resto de sal. Se estiver calor, pode juntar pedras de gelo. Enquanto isso, corte a cebola em rodelas finas, pique a cebolinha e a salsa e corte o tomate e os pimentões em tirinhas. Reserve. 

Escorra a água do peixe e lave as postas rapidamente em água. Depois, tempere uma a uma com com a mistura do pilão e reserve. Numa tigela, misture a cebola, o tomate, os pimentões, a cebolinha e o restante do coentro. Divida em três partes. Use a primeira parte para forrar o fundo de uma panela grossa fora do fogo. Por cima, acomode o peixe temperado. Cubra com a segunda leva de temperos, regue com três colheres de sopa de azeite de oliva. Junte o leite de coco, o coco ralado e leve ao fogo. Deixe cozinhar por vinte minutos com a panela tampada ou até que o peixe fique no ponto. Por fim, coloque a decoração que desejar (coentro e legumes são boas opções) e o azeite de dendê. Retire do fogo e sirva com arroz..

Ret... - Veja mais em https://www.uol.com.br/nossa/noticias/redacao/2021/08/31/arroz-de-coco-e-moqueca-dada-querida-quituteira-baiana-ensina-a-fazer.htm?cmpid=copiaecola

Duck Breast with Salad and Cracklings

 This recipe was inspired by Jacques Pépin's "Duck Breast with Arugula Salad and Cracklings" from Recipes from Heart & Soul in the Kitchen Copyright © 2015 by Jacques Pépin also found here. 

Sautéed Duck Breast with Arugula Salad and Cracklings

Serves 4

Ingredients:
Cracklings

• 4 boneless duck breasts(about 6 ounces each)
• 1/4 teaspoon salt

Salad

• 1/2 teaspoon finely chopped garlic
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 tablespoons red wine vinegar
• 1 1/2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons toasted sesame or hazelnut oil
• 8 cups (loosely packed) arugula
• 1/4 cup toasted hazelnuts (see Note below)

Duck

• 2 tablespoons unsalted butter
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup dry red wine
• 2 tablespoons water

Instructions:

For the Cracklings

1. Remove the skin of the duck breasts by pulling it off and slicing between the skin and the meat with a sharp knife. Cover and refrigerate the breasts.
2. Cut the duck skin into 3/4-inch pieces.
3. Put the pieces of skin in a saucepan with the salt and 3 cups water, bring to a boil, and cook, uncovered, for 40 to 45 minutes, or until all the water is evaporated and the pieces of skin are sizzling in the rendered fat. Then continue frying the skin in the fat until it is brown and crispy, about 10 minutes.
4. Drain in a colander, reserving the fat for another use.
5. You need about 1 cup cracklings to serve with the duck; enjoy the rest with aperitifs.
6. Preheat the oven to 160 degrees.

For the Salad

• Mix together the garlic, salt, pepper, vinegar, and both oils in a large bowl and set aside.

For the Duck

1. Pack the Duck brests with skin on a zip lock or proper vacuum pack and have heat it on sous vide machine at 135F for 2 hours. This will make the breast soft and on the right cooking point.
2. Heat the butter in a skillet until it is foaming. Sprinkle the duck breasts with the salt and pepper, add to the pan, and sauté over high heat to sear it outside . Transfer the duck to a plate and set in the oven to rest for 5 to 10 minutes.
3. Meanwhile, deglaze the pan with the wine and water, mixing for a few minutes to melt and incorporate the solidified juices. Remove from the heat.

To Assemble

1. Reheat the cracklings in the microwave oven for about 45 seconds.
2. Toss the arugula with the dressing in the bowl and divide the salad among four plates. Place a duck breast on top of the salad on each plate and pour the deglazed juices on top. Sprinkle with the toasted nuts and cracklings and serve.

Note: To toast the hazelnuts, scatter them on a baking sheet and toast in a 400-degree oven for 10 minutes. Rub off the skins after toasting.

Instructions:

- Sous vides duck breast at 135-140F for 1-

Steamed and Roasted Thanks Giving Turkey with Deconstructed Rice Stuffing (updated on Nov. 2023)

 If turkey is fresh or already thaw you can go to brining, if not read below: 

Thawing the Turkey

Note: Refrigerator Thawing

When thawing a turkey in the refrigerator: Plan ahead: allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below. Place the turkey in a container to prevent the juices from dripping on other foods.

Brining the Turkey (Recommended): 

Ingredients for Brine (I have used in 2020/21)

• 8 cups apple cider vinegar (around 2 bottles)
• ~1 1/2 gallon water
• 1 1/4 cups Kosher salt (or 5% in weight)
• Garlic powder (but I think actual garlic cloves would be better)
• 6-10 bay leaves
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme (inside turkey)
• 2 tea sp fresh peppercorns
• 2 tea spoons mustard powder (mustard seeds may be better)
• dry parsley (used fresh in 2021) 

1 night before preparation date: Heat as little water as needed to dissolve the salt and add all spices in a boil. Let it cool down. When the brine is cold remove neck (you will use it for stuffing and gravy), liver, heart and gizzard from turkey and then insert turkey in brine/cooking bag, put that bag on another bag and pour all the brine into the first bag, close it tight and then close the second plastic bag. Put turkey on cooler box and cover with ice/ice packs. If you keep the cooler box in the garage the ice should last for 24+ hours. Brine for less than 24 hours! (vinegar is going to make the turkey soft! but I did it for 36 hours and it was ok)

Rice Stuffing replacement:

• 3-4 rice cups
• 2 bell peppers (Yellow and Red if possible) cut in small pieces
• Turkey neck and gizzard, boiled with salt for 1-2 hours
• 1 Onion
• 1 Garlic clove or paste
• black pepper etc. 
• Instructions: After neck and gizzard is boiled and cold, remove as much meat from neck and slice the gizzard in small pieces. Most of the neck meat goes to rice/stuffing, gizzard and rest of neck meat used in gravy (sorry, not recipe!)  Fry onions, garlic and meat in olive oil, add bell pepper (close to end), add rice, and cover with hot water used to boil the neck. Add salt and more water as needed. Cook in low heat fire. Note: liver and heart are fried in butter, garlic, salt and pepper and is eaten by cook and his supporting family members). 
• For graving or sauce you can check how Mr. Pepin makes his here: https://youtu.be/HPWEMZwxKjo 

Cooking the Turkey : 

• at least 4 hours before serving;
• Stat boling turkey neck and gizzard on a pan with boiling water and salt, so you have time to make it really soft and also for it to cool down, so you can remove the meat to use in your rice and graving
• remove turkey from brine bag, make cuts around legs (to expose small bones during cooking), use some toothpicks to hold the wings to the body or use the wing twist techniche  (so they do not fall apart) and steam the turkey for 45 min-1 hour. I then let it cool down
• When cool I insert the turkey on turkey rack and put both inside on cooking bag
• Start cooking turkey 2 hours before serving at 325F
• Remove turkey from bag and cover it with the glaze (apple cider + tabasco) and cook it prior to bringing to the table.

I will add more pictures when I find them but here are some. 

Turkey in the front and Risotto in the back

Dinner Table

Turkey after I opened the cooking back

Turkey after steaming on the rack (before the cooking bag)

Turkey fryer to steam the bird!

Inside this cooking bag, you can safely brine the thawed bird.

Organic Turkey