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Cote Du Rhone Inspired Recipes

 

Recipes for Cote Du Rhone: March 31st- April 7th, 2011

 

Vegetarian Shepherd's Pie

 

Beef Braised in Red Wine
For stew:
  • 10 oz. pearl onions (about 2 1/4 cups)
  • 9 Tbls. olive oil, divided
  • 1 1/2 lbs seitan, sliced 1/4 inch thick and patted dry
  • 3 medium leeks (white and pale green parts only), halved lengthwise, sliced 1/2 inch thick
  • 3 garlic cloves, chopped
  • 1 pound cremini mushrooms, trimmed and quartered
  • 4 carrots, cut into 3/4-inch-thick pieces
  • 4 parsnips, cut into 3/4-inch-thick pieces
  • 2 Tbls thyme leaves
  • 1 Tbl chopped rosemary
  • 1 (750-ml) Côtes du Rhône
  • 3 Tbls unsalted butter, softened
  • 3 Tbls flour
  • 3 1/2 cups hot rich vegetable stock
  • 1/2 cup chopped flat-leaf parsley

For topping:
  • 2 1/2 lbs  Yukon Gold potatoes
  • 3/4 lb celery root, peeled and cut into 1-inch pieces
  • 1/2 stick unsalted butter
  • 1/2 cup whole milk
  • 1/2 cup heavy cream

  • Make stew:
    Blanch pearl onions in a 2-quart saucepan of boiling water 2 minutes, then drain and cool. Peel onions and trim.

    Heat 2 tablespoons oil in a 5-quart heavy pot over medium-high heat. Brown seitan in 3 batches, turning occasionally, 3 to 5 minutes (add 2 tablespoons oil between batches). Transfer to a plate.

Cook leeks in remaining 3 tablespoons oil with 1/4 teaspoon salt in pot over medium heat, covered, stirring occasionally, until softened. Add garlic and cook, stirring frequently, until golden and fragrant Add mushrooms and 1/2 teaspoon salt and cook, covered, stirring occasionally, until they just begin to give off liquid. Add carrots, parsnips, thyme, and rosemary and cook, covered, stirring occasionally, until vegetables are just tender. Transfer vegetables to a bowl.

Add wine to pot and boil until reduced to about 1 cup, 10 to 15 minutes.

While wine reduces, make a beurre manié by stirring together butter and flour in a small bowl to form a paste.

Add stock to wine and bring to a brisk simmer. Whisk in beurre manié, then simmer, whisking occasionally, until thickened slightly, 3 to 5 minutes. Add seitan, pearl onions, and vegetable mixture to pot and simmer, covered, 30 minutes. Remove from heat and stir in parsley.

Make topping while stew simmers:
Peel potatoes and cut into 2-inch pieces. Cover potatoes and celery root with cold water in a 4-to 5-quart heavy pot, then simmer, partially covered, until very tender, 20 to 25 minutes. Reserve 1/2 cup cooking water, then drain in a colander.

Bring butter, milk, and cream to a simmer in pot over medium heat, stirring until butter has melted. Stir in reserved cooking water, 1 teaspoon salt, and 1/2 teaspoon pepper. Remove from heat. Force potatoes and celery root through ricer into hot milk mixture and stir gently to combine.

Finish pie:
Preheat broiler. Put baking dish in a large 4-sided sheet pan and transfer stew to dish.

Spoon potato mixture over stew and spread evenly to cover. Broil about 3 inches from heat until top is golden, about 5 minutes.
      • 2 Tbls olive oil
      • 1 (3- to 3 1/2-lb) boneless beef chuck roast
      • 1 tsp salt
      • 1/2 tsp pepper
      • 1/4 lb sliced pancetta, finely chopped
      • 1 medium onion, finely chopped
      • 1 medium carrot, finely chopped
      • 2 celery ribs, finely chopped
      • 4 garlic cloves, thinly sliced
      • 4 sprigs fresh thyme
      • 2 sprigs fresh rosemary
      • 2 Tbls tomato paste
      • 2 cups Côtes du Rhône
      • 2 cups water

      •

        Put oven rack in middle position and preheat oven to 325°F.

        Heat oil in pot over moderately high heat until hot but not smoking.

        Meanwhile, pat meat dry and sprinkle with salt and pepper.

        Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.

Add pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.

Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.

Cooks' note: • Beef improves in flavor if made 3 days ahead. Cool completely in sauce, uncovered, then chill in sauce, covered. Reheat, covered, in a preheated 350°F oven until hot, 25 to 30 minutes, then slice meat.

 

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