Recipes

Beef Bourguignon

3 T. olive oil
8 ounces button mushrooms(trimmed) quartered if large
3 lbs boneless beef rump roast, cut into 1 inch pieces( plan ahead and have the butcher do this for you, much quicker, trust me)
coarse salt and ground pepper
5 strips bacon cut into 1/2 inch pieces
1 T. tomato paste
2 T flour
3 cups dry red wine
2 cups chicken broth
1 bay leaf
1 garlic clove, smashed and peeled
4 carrots, peeled and cut into 1 inch pieces
1 12 oz pkg frozen pearl onions
1 T butter
2 T fresh parsley(optional) chopped

Preheat oven to 350 degrees. In a large dutch oven or heavy pot with a lid, heat 2 tablespoons oil over medium heat. Add mushrooms and cook until browned, about 10 minutes. Transfer to a plate. Season beef generously with salt and pepper and add 1 tablespoon oil to pot. In batches, brown beef, 2 to 3 minutes per batch. Transfer to a plate. Pour off all but 1 tablespoon fat from pot. Add bacon and cook over medium until brown. Add tomato paste and flour and cook for about a minute. Return beef to pot; add wine, broth, bay leaf and garlic. Bring to a boil, cover and transfer pot to oven;cook 1 1/2 hours. Add carrots and onions and cook until meat is very tender, 1 to 1 1/2 hours more, adding mushrooms 15 minutes before end of cooking. Stir butter into stew and serve topped with parsley if desired.

Radicchio, goat cheese and walnut salad

1/4 cup olive oil
3 T red wine vinegar
1 1/2 tsp sugar
coarse salt and ground pepper
1 head radicchio, torn
1/2 head red leaf lettuce, torn
1/3 cup toasted walnuts, coarsely chopped
1 cup crumbled fresh goat cheese

In a large bowl, whisk together oil, vinegar and sugar; season with salt and pepper. Add radicchio, lettuce and walnuts and toss to combine. Serve salad topped with cheese.

Chocolate steamed pudding

1 egg
3 T butter, softened
1 cup flour
1 tsp baking powder
1/2 cup sugar
1/2 cup milk
3 T cocoa

Mix all ingredients together and spoon into 4 small dishes( I used 6 oz pyrex bowls). Place in pan on the stove and add a little water to the bottom of the pan(about 1/2 way up the dishes), cover and steam for about 20 minutes over low heat.

Sauce:

1 12 oz pkg choc chips
1 1/2 cups half and half, milk or evaporated milk

Melt together and pour over cakes when removed from bowls. I also made some whipped cream to add on top, if you want to make this dessert even richer!