Beef Bourguinon

 

Ingredients

  

• ▢5 slices bacon finely chopped
• ▢3 pounds boneless beef chuck cut to 1 inch cubes
• ▢1 cup red cooking wine
• ▢2 cups chicken broth
• ▢1/2 cup tomato sauce
• ▢1/4 cup soy sauce
• ▢1/4 cup flour
• ▢3 garlic cloves finely chopped
• ▢2 Tablespoons thyme finely chopped
• ▢5 medium Carrots sliced
• ▢1 pound baby potatoes I used tri color
• ▢8 ounces fresh mushrooms sliced
• ▢fresh chopped parsley for garnish

• Instructions

   

  • In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
  • Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker
  • Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-Garnish with fresh parsley and serve with mashed potatoes if desired.

Almond cookies

INGREDIENTS

6 tablespoons (75 grams) sugar
1 large egg
1 1/4 cups (125 grams) sliced almonds (blanched or unblanched)

Line 3 trays with parchment paper or silicone baking mats. Have a small cookie scoop or a teaspoon at hand.

Whisk the sugar and egg together in a bowl for a minute or so, until well blended and just a bit thick. Add the almonds and whisk until evenly coated with the mixture. You need to use the batter right away — it separates as it stands. In fact, it’s good to give the batter a stir or two as you’re spooning it out.

Each cookie needs 2 teaspoons of batter. Scoop the batter onto the baking sheets, leaving at least 2 inches of space between the mounds of batter, and flatten each mound with the back of a fork.

Bake for about 20 minutes, rotating the pans midway through baking. The cookies should be toasted-almond beige, and dry and crackled on top. Transfer the baking sheets to racks and let the cookies cool for about 10 minutes. Carefully lift the free-form cookies with a wide spatula.

Dorie Greenspan

Granola recipes

 https://food52.com/recipes/15831-nekisia-davis-olive-oil-maple-granola

Tips for adapting 

Unlike darker crannies of the internet, Food52 has always been an unusually welcoming space to ask questions, to share cooking triumphs (and flat-out fails), to experience the kind of supporting community so many of us crave in a haze of angry tweets and lonely scrolls through Instagram.

But this recipe is my favorite little nook. Everyone loves this granola—undying appreciation kind of love. People make it weekly. They have it every morning for breakfast. They wrap it up to give during the holidays, in mason jars and cellophane bags and Christmas-y tins. Their families and coworkers clamor for it.

And—maybe most notably—they make it their own. Every ingredient has been swapped or doubled or abandoned, depending on whim and what’s in the pantry. The technique, which is essentially just stirring, has spun off to work in a slow cooker; to become crispy granola bars; to get ditched in a cold oven for hours and picked back up. This recipe is unbreakable.

In honor of Food52’s 10th anniversary (and this recipe’s almost-8th), I’m rounding up the 50-ish ways community members have customized this recipe to date below to inspire you to do the same, for yourself or for your loved ones. 

All The Genius Granolas

TECHNIQUES

• Make the granola in a slow cooker rather than the oven, like Rlsalvati does. "One thing I'm really good at is burning granola in my oven."
• Or turn the oven off and give it a mid-bake rest to get crispy and errand-friendly like Sara G does.
• Clumpy granola lovers: Stir less often like Sara G, press down and let the granola cool undisturbed like M, or mix in some egg whites before baking like Windischgirl.
• "Dissolve the maple syrup & sugar in the olive oil." Jen V swears it coats the ingredients better.
• Convert the ingredient measurements to weights so you can make your favorite version faster, and all in one bowl.
• Put your 9-year-old to work, like daisybrain: "He was very happy measuring and then digging his hands in to stir it up perfectly."

SWEETENERS

• Swap out the maple syrup for agave nectar: “Hands down, best granola I’ve had in my life! Lots of power for surfing, too!" says Maja.
• Or swap the brown sugar for coconut sugar.
• Or some of the maple syrup for honey.
• Or skip the sugar and add a well-mashed, overripe banana or a bit of applesauce. (Sara G picked up this tip from Nigella Lawson.)
• Many reviewers like to reduce the sweeteners (but many also don't). Rlsalvati wisely suggests: "I do cut down the sugar and maple syrup for our in-house consumption, but stick with the full recipe for gifts." (And she eats it every day in the warmer months.)

OLIVE OIL

• Swap in coconut oil.
• Or hazelnut oil.
• Or blood orange olive oil. "Simply AMAZING!" says Mary Margaret.
• Or leave it out (!), like Scribbles does.

COCONUT & NUTS

• Switch in shredded coconut (sweetened or unsweetened)—handy, since the bigger flakes aren't always easy to find.
• Clean out your pantry and add it to the granola, like Windischgirl does, with a mix of Brazil nuts, pumpkin seeds, coconut flakes, and almonds.
• Or streamline and lean on salted pistachios. "Can it keep getting better?" (Yes, Beautiful, Memorable Food. It can.)

SPICES, EXTRACTS, SALTS & THINGS

• Pull in warming spices (ginger, cinnamon, cloves) for “a great fall flavor,” Linda S recommends.
• Or use five-spice powder!
• Or vanilla!
• Or fancy up the salts with Himalayan pink salt (like suzgab) or Maldon smoked grey salt (like Krystal).

Florentine bars

 75 g (2½oz) unsalted butter

75 g (2½oz/scant ⅓ cup) caster (superfine) sugar

75 g (2½ oz) golden (light corn) syrup

75 g (2½ oz/scant ⅔ cup) plain (all-purpose) flour

¼ tsp fine salt

110 g (3% oz/1¼ cups) flaked (slivered) almonds

75 g (2½oz) glacé cherries, quartered

150 g (5 oz) dark chocolate (minimum 70% cocoa solids), broken into small pieces

1. METHOD

   Step 1

   Preheat the oven to 175°C (345°F/gas mark 5) and line a 20 x 30 cm (8 x 12 inch) tin.

   Step 2

   Put the butter, caster (superfine) sugar and golden (light corn) syrup in a large pan over a low heat, until the sugar has dissolved and the butter has melted. Increase the heat to medium and leave to cook until the mixture is foaming and just starting to darken in colour.

   Step 3

   Add the flour and salt to the pan and, working quickly, mix with a wooden spoon until combined. Add the almonds and cherries, then mix again to combine. Pour the mixture into your prepared tin, pressing it down to form an even layer that fills right to the edges. Transfer to the oven and cook for 15–20 minutes, until deep golden and bubbling. Set aside to cool on a wire rack

Rhubarb crumble cake

 

Ingredients

• 175 g unsalted butter
• 175 g light brown sugar (plus 50g extra)
• 175 g self raising flour
• 3 large eggs
• 1 tsp vanilla extract
• 400 g rhubarb (chopped)
• Crumble mixture: rub together 
• 120g plain flour
• 60g caster sugar
• 60g unsalted butter

Instructions

• Preheat oven to 190C/170C and line a 9" square tin.
• Beat together butter and sugar until light, add flour, eggs and vanilla and beat again until smooth.
• Mix chopped up rhubarb (about inch size pieces) with the other 50g of sugar into the cake mixture. Put in tin.
• Put the rest of the rhubarb on top of the cake evenly, and cover with crumble mixture no more than 1cm thick.
• Bake the cake in the oven for 30-40 minutes until firm and golden

From Jane's Patisserie https://www.janespatisserie.com/2018/05/14/rhubarb-crumble-cake/ 

Lemon poppy seed cake

3 large eggs

1 cup plus 2 tablespoons (225 grams) granulated sugar

1/2 cup (120 grams) sour cream

5 tablespoons (70 grams) unsalted butter, cubed, plus extra for greasing

1 tablespoon poppy seeds

Finely grated zest of 3 lemons (1 tablespoon)

1 1/3 cups (170 grams) all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon salt

3/4 cup (90 grams) confectioners' sugar, sifted

2 tablespoons lemon juice


Directions

Heat the oven to 325° F (160° C). Grease the loaf pan and line with parchment paper, then set aside.

Place the eggs and granulated sugar in the bowl of an electric mixer with the whisk attachment in place and whisk on medium-high speed for about 2 minutes, until pale and frothy. Add the sour cream and continue to beat for about 2 minutes, until the mixture has combined.

In the meantime, melt the butter in a small saucepan over low heat, stir in the poppy seeds and lemon zest, and set aside.
Sift the flour, baking powder, and salt together into a bowl, then use a rubber spatula to fold this into the egg mixture before folding in the butter, poppy seeds, and zest.

Spoon the mixture into the loaf pan so that it rises three-quarters of the way up the sides. Place on a baking sheet and bake for 55 to 65 minutes, or until a skewer inserted into the center comes out clean. Do not open the oven door to check the cake during the first 45 minutes of baking.

To make the glaze, whisk the confectioners' sugar with the lemon juice in a bowl.
Pour the glaze over the top of the cake as soon as it comes out of the oven, spreading it over the top so that it sinks in and creates a nice coating. Set aside to cool for 30 minutes before removing from the pan. Leave to come to room temperature before serving.

Rhubarb cookies

 

INGREDIENTS

• 1 cup light brown sugar
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 1 large egg
• 1 3/4 cups all purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup finely diced rhubarb

INSTRUCTIONS

1. Preheat fan oven to 170 C .
2. In a large bowl, beat brown sugar, butter, vanilla extract and egg together with an electric mixer.
3. Add flour, cinnamon, salt, baking soda, and baking powder. Beat well until dough forms.
4. Add rhubarb and beat again.
5. Scoop a tablespoon of dough and place on a parchment lined or greased baking sheet. Flatten slightly.
6. Bake cookies for 12-14 minutes or until baked through.
7. Cool cookies on baking sheet for 2 minutes, then remove cookies from baking sheet and cool on a wire baking rack.