St. John's Stout Stew

St. John's Stout Stew

If a good beer makes a good stew then a great beer must make a great stew. Since sampling local microbrewery Yellowbelly’s St. John’s Stout ( http://www.yellowbellybrewery.com/index.html ) I have been planning a version of Irish stew using this dark, flavourful beer to test this very thesis. The restaurant and microbrewery located at the corner of George Street and Water Street here in Saint John’s, describes this stout as, “full of complex burnt ‘roasty’ flavours”. It is a very intense full flavoured beer indeed, with an appropriate bitter finish. All of these earthy flavours lend themselves well to a slow cooked, deep, rich beef stew.



Cooking a great stew is a process of building layers of flavour which meld together to form a dish much greater than the sum of its parts and this one is no exception. The layers of flavour begin with the beef which is dredged in flour before browning. The flour not only aids in browning the beef but also helps to thicken the stew’s rich gravy. The beef is then slowly braised in the stout, beef stock, a little orange juice, garlic, onions, spices and fresh herbs until it is melt-in-your-mouth tender.


Fantastic locally grown vegetables are a must in a stew of this calibre. Bland California-grown imports are practically an insult to the other quality ingredients, so I popped by Fagan’s in Churchill Square to secure some carrots, turnip and sweet parsnip along with some baby yellow potatoes. The vegetables are roasted to caramelize them a little and bring out their natural sweetness before adding them to the stew, providing yet another layer of flavour to the pot. Finally, potatoes, sweet pearl onions and earthy mushrooms help to create as intensely tasty, balanced and complex a stew as the great stout on which it is based.


St. John’s Stout Stew


Serves 8-10

4 lbs beef, cut in 1 ½ inch cubes


Season the beef with salt and pepper then dredge the cubes in plain flour before browning them in some canola oil in a large frying pan. Work in small batches so as not to crowd the pan. This will make browning the beef easier. Transfer the cooked beef to a large covered roasting pan, I use a large enamel covered turkey roaster. To the roasting pan add:


24 ounces Yellowbelly St. John’s Stout Beer
8 cups good beef stock. (If not using homemade, choose a good quality brand, low sodium stock)
8 slices crisp cooked, crumbled bacon
1 cup orange juice
1 whole nutmeg grated
2 tsp cracked black pepper
¼ cup chopped fresh rosemary
4 tbsp fresh thyme
½ tsp ground cloves
6 cloves chopped garlic
2 small red onions, minced


Place the covered roaster in a 300 degree F oven for about 2 hours.


Meanwhile, peel and wash:


2 lbs carrots, cut in coins or sticks
1 lb parsnip, cut in large chunks
1 lb turnip, cut in large chunks
1 lb pearl onions


Toss the vegetables in a little olive oil, pepper and sea salt. Place them on a cookie sheet and roast in a 425 degree F oven for about 20 minutes. Add the roasted vegetables to the slow cooked beef along with:


2 pounds of fingerling or other baby yellow or red potatoes
3 cups button mushrooms


Return to the oven for about another 20 minutes or until the potatoes are fork tender. Popovers make a nice addition to serve with this great stew.

Stewed Steak

Stewed Steak

Serves 4-6

Here is one of our family's favorite winter comfort food recipes that is pretty well fuss free and foolproof. It is an economical meal as well, as it makes use of less expensive cuts of beef that benefit from the slow braising cooking method. It takes just a few minutes to prepare the steak and then it is simply slowly braised in beef stock for a couple of hours until the meat is falling-apart tender and a rich gravy has formed. This is an excellent relaxing weekend meal that satisfies practically everyone.

3 pounds of sirloin, cross-rib or round steak (or similar cut)

1 cup flour

2 tsp ground thyme

2 tsp fresh ground nutmeg.

Season the steaks with salt and pepper. Mix together the flour, thyme and nutmeg. Dredge the steaks in the flour mixture, then brown them on both sides in a little canola oil in a heavy skillet over medium high heat. No need to cook them fully, just brown the surfaces well. Drain the excess oil from the skillet and deglaze the pan with a little beef stock before adding it to the steak in the roasting pan.

Place the browned steaks in a covered roasting pan and add:

5-6 cups of good beef stock (low sodium stock if you are using sore bought)

NOTE: You can substitute 1 cup of broth with a cup of red wine for an even richer gravy.

3 cloves minced garlic

4 tbsp Worchestershire Sauce

1 tsp ground black pepper

Cover and slow cook the steaks in the oven at 300 degrees F for 2-3 hours or until the meat is very tender and begins to fall apart. The flour that was used to brown the steaks helps to thicken the gravy as it cooks. I like to skim any surface fat off the gravy before serving. Serve with roasted garlic mashed potatoes and steamed vegetables.

The Perfect Roast Potato

The Perfect Roast Potato

The time has come for a potato revolution!

To be clear at the outset, I am not here to disparage the simple but somewhat utilitarian boiled potato. The boiled potato stands on its own merits and has served many a Jigg’s Dinner admirably over the centuries. Even if familiarity has not bred contempt for this most common of boiled vegetables, one could never be blamed for proclaiming it…well, not to be unkind but…boring.

Having taken so much of our culinary heritage in this province from the United Kingdom, I have always thought it curiously surprising that we never adopted the iconic British roast potato into our own traditional fare. If a juicy beef joint or succulent chicken is king of the time-honoured British “Sunday Roast”, then the roast potato is certainly a crown prince. Roasted in oil, butter, or even in goose or other animal fat, no proper British Sunday dinner would be complete without them and once you’ve sampled a well prepared roast potato, I’ve no doubt you’ll discover why.

The straight-forward method of making these is also the secret to their success. The potatoes are parboiled before roasting, which loosens up the starches at the surface. A “dry” potato like a plain, dependable, old russet variety is best for roast potatoes because their surface starches break down more easily. The fat then combines with those surface starches to create a crispy exterior which surrounds a piping hot, almost creamy, center.

With their crispy jackets and steaming fluffy inside, my family finds these spuds irresistible. My ten year old son, in particular, loves them; often having second and third helpings. We like to roast garlic along with the potatoes to squeeze the sweet, sticky, roasted cloves onto our plates to be eaten along with the potatoes and a generous dollop of sour cream; truly one of the simplest and best things I have ever eaten. Give this almost effortless recipe a try and you’ll see why I say so. Viva la revolution!

Roast Potatoes

6 medium sized russet potatoes, peeled

Parboil the potatoes in salted water for about 5 minutes. Some people prefer to boil them longer; up to 8 minutes or so. This will produce a thicker and crispier jacket to the potato if you prefer.

Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.

After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with:

¼ cup olive oil (butter or other oil will work as well; a butter/olive oil combination is very good too)

½ tsp kosher salt

½ tsp cracked black pepper

1 whole garlic bulb broken into about 4 pieces (optional)

Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster.

Low Fat Taco Salad with Chunky Avacado Tomato Salsa

Low Fat Taco Salad with Chunky Avacado Tomato Salsa

Seasoning

2 tbsp chili powder

1 tbsp paprika

2 tsp ground cumin

1 tsp dry oregano

1/2 tsp cinnamon

1/2 tsp red pepper flakes ( or more for a spicier seasoning)

In a large skillet heat

2 tbsp olive oil

Add and brown

1 pound extra lean ground beef

2 cloves minced garlic

season with salt and pepper

When the beef is browned add

3 tbsp tomoato paste

2 tbsp mollasses

seasoning from above minus 1 teaspoon

Salsa

Coarsely chop

2 small tomatoes

1 small red pepper

1 avacado

1/2 small red onion

1 clove minced garlic

finely grated zest of one lime

juice of one lime

1/4 cup chopped fresh cilantro

season with salt and pepper

1 teaspoon reserved seasoning 

Taco Bowls

4 whole wheat 7 inch tortillas

olive oil

Very lightly brush or spray both sides of the tortillas with olive oil and fit into small cereal sized bowls. Bake at 300 Degrees F for about 15 20 minutes until crisp.

Fill the crispy tortilla bown with shredded romaine lettuce. Top with the seasoned ground beef. Top the beef with low fat shredded cheddar cheese and the salsa. Top with a little sour cream and garnish with fresh cilantro.

Cooked red kidney beans make a nice addition to this salad too if you prefer.

Coffee Toffee Chocolate Chip Cookies

Coffee Toffee Chocolate Chip Cookies

Ingredients:

1 1/3 cups flour

2 rounded tablespoons espresso powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup butter

1/2 cup light brown sugar

1/2 cup sugar

1 egg

1 teaspoon vanilla extract or butterscotch flavouring (or both! Hint, hint.)

1/2 cup dark chocolate chips

1/2 cup white chocolate chips

1/4 toffee chips ( I use Skor brand)
Directions:

Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.

In a medium sized bowl whisk together flour, salt, espresso powder and baking soda.

In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.

Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not overmix. Fold in the chocolate chips, white chocolate chips and toffee chips.

Form cookies by dropping a rounded teaspoon of dough on the prepared cookie sheet two inches apart. Bake until light brown around the edges, about 12-15 minutes, depending on cookie size.

Over baking is the biggest problem with most chocolate chip cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven.

Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.

Linguine with Meatballs in Blush Tomato Asiago Sauce

Linguine with Meatballs in Blush Tomato Asiago Sauce

Serves 6


For the meatballs:

Mix together until well combined:

1 cup coarse breadcrumbs
1/4 cup milk

Set aside for five minutes before adding:

1 pound Italian sausage meat
1 pound ground beef
1 egg
1 tsp ground thyme
1 tsp dry oregano
½ tsp salt
1 tsp freshly ground black pepper

Form into 1 ½ inch balls and fry in 3 tbsp olive oil.

For the sauce:

Sauté in 3 tbsp olive oil

½ minced medium onion

3 cloves minced garlic

Add

28 oz can crushed tomatoes

19 oz can plain tomato sauce

1 tsp ground black pepper

½ tsp salt

2 tsp oregano

2 tsp basil

2 tsp fennel seed, or ground fennel seed

1 tbsp paprika

2 tbsp brown sugar

4 ounces smoked bacon, chopped into small pieces and fully cooked to crisp.

Simmer for about an hour before adding the meatballs for an additional 10 minutes. Just before serving finish the sauce by adding

¼ cup whipping cream
3/4 cup grated asiago cheese

Simmer while stirring for 5 minutes.

Serve over 1 ½ pounds fresh cooked linguine. Top with grated asiago cheese and chopped fresh basil.

Pecan Toffee Cookies

Pecan Toffee Cookies

Here is a great variation on chewy sugar cookies that includes roasted pecan pieces and Skor toffee chips. This was a GOOD idea!

Ingredients


2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

1 1/2 cups white sugar

1 egg

2 teaspoons vanilla extract

½ cup chopped roasted pecans

½ cup toffee chips

1/2 cup sugar for rolling cookies

Directions

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.

3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.

4. Beat in egg & vanilla extract

5. Gradually blend in the dry ingredients.

6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.

7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.

8. Let stand on cookie sheet two minutes before removing to cool on wire racks.