| Gourmet Steak Tartare |
A refined dish of seasoned raw beef, ideal for gatherings or a le... |
French cuisine, Appetizer, Beef, Gourmet |
{"title":"Gourmet Steak Tartare","description":"A refined dish of seasoned raw beef, ideal for gatherings or a leisurely lunch.","full_ingredient_list":["8-10 ounces chuck or top sirloin or tenderloin (chilled and very firm)","2 tablespoons minced shallots or white onion","2 tablespoons minced cornichons or pickles","2 tablespoons minced capers (brined)","1 large or two small egg yolks","Dijon mustard","Worcestershire sauce","Chives","Fleur de Sel","OMG seasoning blend","Kampot red pepper or Sarawak black pepper"],"components":[{"name":"Steak Tartare","ingredients":[{"name":"Chuck or top sirloin or tenderloin","quantity":"8-10 ounces","preparation_notes":"Chilled in the freezer until very firm.","substitutions":[]},{"name":"Minced shallots or white onion","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"Minced cornichons or pickles","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"Minced capers","quantity":"2 tablespoons","preparation_notes":"Brined, not salt-packed.","substitutions":[]},{"name":"Egg yolks","quantity":"1 large or two small","preparation_notes":"","substitutions":[]},{"name":"Dijon mustard","quantity":"1 teaspoon","preparation_notes":"Or more to taste.","substitutions":[]},{"name":"Worcestershire sauce","quantity":"1 teaspoon","preparation_notes":"Or more to taste.","substitutions":[]},{"name":"Fleur de Sel","quantity":"To taste","preparation_notes":"","substitutions":[]},{"name":"OMG seasoning blend","quantity":"To taste","preparation_notes":"","substitutions":[]},{"name":"Kampot red pepper or Sarawak black pepper","quantity":"To garnish","preparation_notes":"Finely ground.","substitutions":["Black pepper"]},{"name":"Chives","quantity":"To garnish","preparation_notes":"Fresh, for garnish.","substitutions":[]},{"name":"OMG","quantity":"","preparation_notes":"","substitutions":[]},{"name":"Add To Cart","quantity":"true","preparation_notes":"","substitutions":[]},{"name":"","quantity":"","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["Sharp knife","Cutting board","Small bowl"],"instructions":[{"step_number":1,"description":"Lightly season the steak with salt on both sides. Thinly slice using a sharp knife.","tips":"Make the slices as thin as comfortably possible."},{"step_number":2,"description":"Rotate the cutting board 90 degrees, season with OMG, and chop the slices into smaller pieces. Adjust the texture according to your preference.","tips":"Continue chopping from various angles for desired texture."},{"step_number":3,"description":"Combine steak, shallots, pickles, capers, egg yolks, Dijon mustard, and Worcestershire sauce in a bowl.","tips":"Mix thoroughly and taste the mixture to adjust seasoning."},{"step_number":4,"description":"Garnish with freshly ground Kampot or Sarawak pepper and chives.","tips":"Serve with extra mustard, toasted bread, or Belgian endive slices."}]}],"prep_time":"30 minutes","cook_time":"0 minutes","total_time":"30 minutes","servings":"2","tags":["French cuisine","Appetizer","Beef","Gourmet"],"notes":"Consider marinating the beef with shio koji for enhanced flavor. For variety, try with lamb or fish."} |
| Classic Beef Bourguignon by Karina |
Enjoy tender beef in a luxurious red wine sauce with this adapted... |
French cuisine, comfort food, family dinner |
{"title":"Classic Beef Bourguignon by Karina","description":"Enjoy tender beef in a luxurious red wine sauce with this adapted version of Julia Child's renowned Beef Bourguignon. Includes various methods for cooking, including slow cooker and pressure cooker options.","prep_time":"15 minutes","cook_time":"3 hours","total_time":"3 hours 15 minutes","servings":"8","tags":["French cuisine","comfort food","family dinner"],"components":[{"name":"Beef & Sauce","ingredients":[{"name":"extra-virgin olive oil","quantity":"1 tablespoon","preparation_notes":"","substitutions":[]},{"name":"bacon","quantity":"6 ounces","preparation_notes":"roughly chopped","substitutions":[]},{"name":"beef brisket","quantity":"3 pounds","preparation_notes":"trimmed of fat, cut into 2-inch chunks","substitutions":["chuck steak","stewing beef"]},{"name":"carrot","quantity":"1 large","preparation_notes":"sliced \u00bd-inch thick","substitutions":[]},{"name":"white onion","quantity":"1 large","preparation_notes":"diced","substitutions":[]},{"name":"garlic","quantity":"6 cloves","preparation_notes":"minced, divided","substitutions":[]},{"name":"flour","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"pearl onions","quantity":"12 small","preparation_notes":"optional","substitutions":[]},{"name":"red wine","quantity":"3 cups","preparation_notes":"Pinot Noir, Merlot, or Chianti recommended","substitutions":["2 cups wine, 3 cups beef stock"]},{"name":"beef stock","quantity":"2-3 cups","preparation_notes":"adjust based on wine used","substitutions":[]},{"name":"tomato paste","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"beef bouillon cube","quantity":"1","preparation_notes":"crushed","substitutions":[]},{"name":"fresh thyme","quantity":"1 teaspoon","preparation_notes":"finely chopped","substitutions":[]},{"name":"fresh parsley","quantity":"2 tablespoons","preparation_notes":"finely chopped, divided","substitutions":[]},{"name":"bay leaves","quantity":"2","preparation_notes":"","substitutions":[]},{"name":"white mushrooms","quantity":"1 pound","preparation_notes":"small or quartered","substitutions":[]},{"name":"butter","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"coarse salt","quantity":"1 pinch","preparation_notes":"","substitutions":[]},{"name":"ground pepper","quantity":"1 pinch","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["large dutch oven or heavy pot","slotted spoon","large dish","paper towels","colander"],"instructions":[{"step_number":1,"description":"Preheat your oven to 350\u00b0F (175\u00b0C). Warm the olive oil in a large dutch oven over medium heat. Add the bacon and fry until crisp, approximately 3 minutes. Remove the bacon with a slotted spoon and set aside.","tips":""},{"step_number":2,"description":"Pat dry the beef with paper towels and sear in batches in the hot oil\/bacon fat until browned on all sides. Transfer beef to the dish with the bacon.","tips":"Ensure beef is dry for a good sear."},{"step_number":3,"description":"In the same pot, saut\u00e9 the carrots and onions until softened, about 3 minutes. Add 4 cloves of minced garlic, cooking for an additional minute.","tips":"Avoid burning the garlic by keeping it moving."},{"step_number":4,"description":"Drain any excess fat, leaving about 1 tablespoon in the pot. Return the beef and bacon to the pot, seasoning with salt and pepper. Toss beef with the flour and cook for 4-5 minutes.","tips":"Ensure flour coats the beef evenly for proper browning."},{"step_number":5,"description":"Add the pearl onions, wine, and enough beef stock to just cover the meat. Stir in the tomato paste, crushed bouillon, and herbs. Bring to a simmer on the stove.","tips":"Avoid boiling which can toughen the meat."},{"step_number":6,"description":"Cover with a lid and place in the lower part of the oven. Let it simmer for 2 to 3 hours until the meat is tender.","tips":"Adjust oven temperature to maintain a gentle simmer."},{"step_number":7,"description":"In the last 5 minutes of cooking, prepare the mushrooms: Heat butter in a skillet. Once foamy, add remaining garlic and mushrooms, cooking until browned, about 5 minutes. Season if desired and set aside.","tips":"Avoid overcrowding the pan for even browning."},{"step_number":8,"description":"Strain the liquid from the pot into a large bowl using a colander. Set pot contents aside and discard herb remnants. Return beef mixture to the pot, adding browned mushrooms.","tips":"Use a fat separator for excess fat removal."},{"step_number":9,"description":"Simmer the sauce standalone to thicken, straining off any excess fat. Add or reduce stock for desired consistency. Adjust seasoning, then pour sauce over the beef and vegetables.","tips":"The spoon test ensures the right sauce thickness."},{"step_number":10,"description":"For immediate serving, simmer the beef bourguignon for 2-3 minutes to heat. For serving later, allow the pot to cool, refrigerate, and reheat before serving.","tips":"Flavors improve overnight."}]}],"full_ingredient_list":["1 tablespoon extra-virgin olive oil","6 ounces bacon, roughly chopped","3 pounds beef brisket, trimmed of fat, cut into 2-inch chunks","1 large carrot, sliced \u00bd-inch thick","1 large white onion, diced","6 cloves garlic, minced, divided","2 tablespoons flour","12 small pearl onions, optional","3 cups red wine, Pinot Noir, Merlot, or Chianti recommended","2-3 cups beef stock","2 tablespoons tomato paste","1 beef bouillon cube, crushed","1 teaspoon fresh thyme, finely chopped","2 tablespoons fresh parsley, finely chopped, divided","2 bay leaves","1 pound white mushrooms, small or quartered","2 tablespoons butter","1 pinch coarse salt","1 pinch ground pepper"],"notes":"This version of beef bourguignon offers various cooking methods to suit your kitchen tools. Adjust wine and stock according to your taste or dietary preferences."} |
