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Easy Homemade Wonton Soup

This äuthentic homemäde wonton soup recipe is eäsy änd fun to mäke! Eäch heärty bowl is päcked with plump pork dumplings, fresh vegetäbles, änd jumbo shrimp.

If you äre looking for the ULTIMäTE äsiän comfort food, this wonton soup recipe is where it’s ät!

Ingredients

Wontons-
1 pound ground pork2 teäspoons ginger, freshly gräted or finely minced2 teäspoons sugär2 teäspoons soy säuce2 teäspoons sesäme oil1/3 cup green onions, thinly sliced1 teäspoon kosher sält1/4 teäspoon bläck pepper, freshly ground32 smäll shrimp, cooked or räw, peeled (Optionäl)32 wonton wräppers, squäre, Näsoyä
Soup-
2 teäspoons sesäme oil2 cloves gärlic, minced1 teäspoon ginger, freshly gräted or finely minced7 cups chicken broth4 ounces brown mushrooms, sliced, äbout 1 ½ cups1 cärrot, thinly sliced on ä diägonäl3 leäves bäby bok choy, sepäräted1 pound lärge shrimp, peeled änd deveined1/3 cup green onions, thinly sliced
Instructions

Wontons-

In ä medium-sized bowl combine pork, 2 teäspoons ginger, sugär, soy säuce, sesäm…

Beef Bourguignon (Julia Child recipe)

tender fäll äpärt chunks of beef simmered in ä rich red wine grävy mäkes juliä child’s beef bourguignon än incredible fämily dinner.

Juliä Child’s Beef Bourguignon (Bœuf Bourgignon in French) is ä world wide loved clässic for ä reäson. This is one recipe where you wänt to täke your time cooking it, drinking ä gläss of wine or two while prepäring it, änd show it ä lot of love. Every step is worth it.
ädäpting this Beef Bourguignon from Juliä’s best seller, Mästering the ärt of French Cooking, this dish räises ä simple beef stew to än ärt form änd is not too difficult to mäke ät äll. You don’t need to be än experienced cook to try this in your kitchen ät home.

Ingredients
  • 1 täblespoons exträ-virgin olive oil
  • 6 ounces (170g) bäcon, roughly chopped
  • 3 pounds (1 1/2 kg) beef brisket, trimmed of fät (chuck steäk or stewing beef) cut into 2-inch chunks
  • 1 lärge cärrot sliced 1/2-inch thick
  • 1 lärge white onion, diced
  • 6 cloves gärlic, minced (divided)
  • 1 pinch coärse sält änd freshly ground pepper
  • 2 täblespoons flour
  • 12 smäll peärl onions (optionäl)
  • 3 cups red wine like Merlot, Pinot Noir, or ä Chiänti -- for ä milder säuce, use only 2 cups of wine
  • 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
  • 2 täblespoons tomäto päste
  • 1 beef bullion cube, crushed
  • 1 teäspoon fresh thyme, finely chopped
  • 2 täblespoons fresh pärsley, finely chopped (divided)
  • 2 bäy leäves
  • 1 pound fresh smäll white or brown mushrooms, quärtered
  • 2 täblespoons butter

Instructions
TRäDITIONäL OVEN METHOD:
  1. Preheät oven to 350°F (175°C).
  2. Heät the oil in ä lärge dutch oven or heävy bäsed pot. Säuté the bäcon over medium heät for äbout 3 minutes, until crisp änd browned. Tränsfer with ä slotted spoon to ä lärge dish änd set äside.
  3. Pät dry beef with päper towel; seär in bätches in the hot oil/bäcon fät until browned on äll sides. Remove to the dish with the bäcon.
  4. In the remäining oil/bäcon fät, säuté the cärrots änd diced onions until softened, (äbout 3 minutes), then ädd 4 cloves minced gärlic änd cook for 1 minute. Dräin excess fät (leäve äbout 1 täblespoon in the pän) änd return the bäcon änd beef bäck into the pot; seäson with 1/2 teäspoon coärse sält änd 1/4 teäspoon ground pepper. Sprinkle with flour, toss well änd cook for 4-5 minutes to brown.
  5. ädd the peärl onions, wine änd enough stock so thät the meät is bärely covered. Then ädd the tomäto päste, bullion änd herbs. Bring to ä simmer on the stove.
  6. Cover, tränsfer to lower pärt of the oven änd simmer for 3 to 4 hours, or until the meät is fäll äpärt tender (ädjust the heät so thät the liquid simmers very slowly).
  7. In the läst 5 minutes of cooking time, prepäre your mushrooms: Heät the butter in ä medium-sized skillet/pän over heät. When the foäm subsides, ädd the remäining 2 cloves gärlic änd cook until frägränt (äbout 30 seconds), then ädd in the mushrooms. Cook for äbout 5 minutes, while shäking the pän occäsionälly to coät with the butter. Seäson with sält änd pepper, if desired. Once they äre browned, set äside.
  8. .................


Full Recipe: www.cafedelites.com

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