Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: beef, boeuf, bourguignon, burgundy, classic, course, french, know your onion, know your onions, knowyouronion, knowyouronions, main, red, stew, wine | No Comments »
Cut the meat into 4cm cubes. Marinate it over night in the wine, chopped onions, thyme, bay leaves and crushed pepper. Remove the meat and pat it dry, reserving the wine from the marinade. In a heavy-based pan, brown the meat with butter and oil in batches, sprinkling with flour and salt. Cover with the wine (add more, if necessary). Bring to the boil, skimming any foam that rises, and simmer for about 2 hours, until the meat starts to disintegrate. In the meantime, fry the bacon (in 1cm cubes) and mushrooms (quartered) separately. Reserve. In the same pan, cover the onions with water and sugar and boil until the water evaporates completely and the onions caramelize. Add this garnish to stew and bring to the boil before serving with rice or mashed potatoes.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: bread, course, flour, french, garlic, gruyère, know your onion, know your onions, knowyouronion, knowyouronions, main, onion, onions, soup, starter, white, wine | No Comments »
In a large saucepan over high heat, melt the butter and add the finely sliced onions. Turn them from time to time until the edges of the onions have darkened. Reduce the heat and leave the onions cooking slowly, stirring occasionally, until dark brown and caramelised. Stir in the flour, cook for a further 2 minutes and pour in the white wine. Scrape the base of the pan, to deglaze the rich nutty brown film that has formed. Add the stock, bring to the boil, reduce the heat and simmer gently for 30min-1h. Meanwhile, in a frying pan, fry the bread slices in olive oil and drain them on kitchen paper. Rub them with the garlic clove. When the soup is done, season with salt and pepper. Ladle it into 4 ovenproof bowls, top with the garlic bread and sprinkle with the grated Gruyère. Put the bowls on a baking tray and place them under a preheated grill, until the cheese is golden brown. Serve immediately.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: american, blowtorch, custard, dessert, fresh, fruit, know your onion, know your onions, knowyouronion, knowyouronions, marsala, port, wine | No Comments »
In a bowl beat the sugar and egg yolks well. Place the bowl over a pan of boiling water and continue beating. Add the wine a bit at a time, while still beating. Keep beating until it thickens to a light custard consistency. Place the fruit on a plate and cover with the zabaglione. Do not cover completely, leave some of the fruit outside the cream. Burn slightly with a blowtorch and serve.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: bacon, chowder, clam, contemporary, course, cream, know your onion, know your onions, knowyouronion, knowyouronions, main, onion, onions, pancetta, potato, potatoes, starter, thyme, wine | No Comments »
In a large saucepan, put the clams, wine and water and bring to the boil. Cover and cook for 3 minutes. Remove from the heat and strain. Set the cooking liquid aside to cool. Discard any clams that didn`t open. Remove the remaining clams from their shells, chop roughly and set aside. In the same pan, cook the diced pancetta over a medium heat until crisp. Add the butter and chopped onion, and cook until softened. Add the flour and stir for 5 min. Pour in the clam stock gradually, stirring vigorously. Add the potatoes peeled and finely diced, bay leaves, thyme sprigs and pepper. Bring to the boil, reduce the heat and simmer until the potatoes are tender (about 10min). Remove the bay leaves and thyme from the soup. Add the clams, cream and season. Serve in soup bowls garnished with chopped parsley.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: dessert, fruit, italian, know your onion, know your onions, knowyouronion, knowyouronions, pears, poached, red, vanilla, wine | No Comments »
Peel the pears, leaving the stem. Do not throw away the skins. Cut off a slice of the pears’ bottoms, so that they can stand upright. In a saucepan combine the wine, sugar, lemon zest, pear skins, pepper and vanilla pod, split lengthwise. Bring it to the boil, add the pears and reduce the heat. Let it simmer for 25 minutes. Leave it to cool and then refrigerate overnight. Drain over a saucepan and simmer the cooking wine to a simmer, until it reduces to a syrup. Leave to cool. Serve cold with ice cream or whipped cream.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: american, celery, chowder, corn, course, haddock, know your onion, know your onions, knowyouronion, knowyouronions, leek, main, milk, mussel, onion, onions, potato, potatoes, smoked, starter, white, wine | No Comments »
In a large saucepan, put the mussels, wine and water and bring to the boil. Cover and cook for 3 minutes. Remove from the heat, let it rest for a few minutes and strain, reserving the cooking liquid. Discard any mussels that didn`t open. Remove the remaining ones from their shells and set aside. Melt the butter in the same pan. Stir-fry the chopped onion, diced celery and sliced leek for 10min, until softened. Stir in the diced potatoes with the vegetables. Pour over the milk and top up with the stock and mussel liquid. Bring to the boil, then reduce to a simmer for 15 minutes, until the potatoes are tender. Remove from the heat and ladle half of the mixture into a food processor and whizz until smooth. Return to the pan over a gentle heat. Add the fish and sweetcorn and bring to the boil. Adjust seasoning. Add the mussels back to the pan and serve in soup bowls, sprinkled with parsley.
