Tag: How to make
Lamb Bourguignon
Lamb Bourguignon
Bourguignon refers to the classic French dish of beef braised in burgundy wine with carrots, mushrooms, and bacon. Instead of using beef, I used boneless leg of lamb and homemade lamb stock. I also made the bacon that goes into this rich lamb stew. This dish tastes like a million dollars, but is fairly easy to make. It will require some time to prepare, but it will leave you with a happy, full belly.
Ingredients
- 3 lbs boneless leg of lamb cut into 1” cubes
- 750 ml burgundy or pinot noir wine divided in two
- 12 juniper berries
- 5 bay leaves
- 4 strips bacon diced
- 8 oz button mushrooms sliced
- 6 garlic cloves minced
- 1 cup white onion finely chopped
- 2 large carrots sliced
- 3 tbsp tomato paste
- 3 tbsp flour
- 2 cups lamb stock or chicken stock
- 1 tbsp dried thyme
- 1/2 cup parsley chopped
- salt and pepper to taste
Instructions
- Marinate the lamb with half a bottle of wine, the juniper berries, and bay leaves for 4 hours.
- In a large saucepan, sauté the bacon until crispy. Remove from the pan, saving the bacon grease.
- Add in the button mushrooms. Sauté until browned. Remove from the pan.
- Drain the lamb from the wine; reserving for later. Remove the juniper berries and bay leaves. Brown on all sides for 10 minutes with the onions and garlic.
- Add in the carrots. Cook for 2 minutes.
- Stir in the tomato paste, and flour; making sure everything is coated.
- Pour in the rest of the wine, the reserved marinade, and lamb stock. Stir in the thyme. Place in a preheated 350 degree oven for 2 hours.
- Remove from the oven. Stir in the bacon, mushrooms, and parsley. Season with salt and pepper to taste.
Cold Pressed Blueberry Lemongrass Shrub
Cold Pressed Blueberry Lemongrass Shrub
The term “shrub” as a beverage can be traced back to the 15th century England as a medicinal cordial. Equal amounts of sugar, cider vinegar, and fruit of your choice are combined and used as an alternative to bitters in cocktails. Shrub faded out of popularity with the invention of the refrigerator, since it doesn’t require refrigeration. Shrub came back into popularity in 2011 in bars and restaurants as an aperitif. You can now find shrub sold in grocery stores and co-ops for a pretty penny. You can make shrub at home for a fraction of the price.I was recently introduced to shrub by my coworker Steve who happens to make his own. He mixed together a rhubarb shrub with tonic water and ice at one of our team meetings. I really enjoyed it; so much that I had to make some at home. To me, it was very similar to kombucha; having the same type of probiotic effects from the cider vinegar. The shrub is good for up to a year, but does mellow out in flavor over time.
Equipment
- Mason jar
- fine strainer
Ingredients
Blueberry Lemongrass Shrub
- 1 cup sugar
- 1 cup blueberries
- 3 stalks lemongrass
- 1 cup apple cider vinegar or red wine vinegar
Shrub Drink
- 3 tbsp shrub
- 8 oz tonic water
- ice cubes
Instructions
- Mash the blueberries and lemongrass with the sugar in a bowl.
- Cover in plastic wrap and place in the refrigerator for 24 hours.
- Place the blueberry/lemongrass syrup in a fine strainer over a bowl. Mash until all of the liquid is pushed through.
- Pour the cider vinegar through the strained blueberry mash.
- Place the shrub in a mason jar in the refrigerator. Allow to sit for a week; shaking everyday until the sugar had dissolved.
Truffle Salted Yak Burger
Truffle Salted Yak Burger
Originally from Tibet, yak is nutritiously very similar to grass fed beef and bison; being very low in saturated fat and cholesterol. Flavor wise, yak is a lot milder compared to grass fed beef, but is able maintain it’s juices when cooked all the way through due to high moisture content. When serving as a burger, yak needs not much more than salt and pepper.
Equipment
- charcoal grill
- hardwood charcoal
- chimney starter
Ingredients
- 1 lb ground yak
- 3 garlic cloves minced
- 1 tsp truffle salt
- 1 tsp cracked black pepper
- bacon
- brioche buns
- mayonnaise
Instructions
- Mix together the ground yak, truffle salt, black pepper, and garlic cloves.
- Form into 3 1/3lb patties.
- Start the charcoal in a chimney starter. Once the charcoal is grey, pour into one side of the grill. Place the patties directly over the coals.
- Grill for 4 minutes a side for a medium cooked burger.
