Braised Beef Brisket with Onions, Mushrooms and Balsamic

1/29/18

Extra virgin Olive oil                           4 cloves garlic, smashed and finely chopped

1(5lb) Beef brisket                              1 lb crimini mushrooms, finely sliced

Kosher salt                                          2 cups balsamic vinegar

¼ lb bacon (chopped)                         3-4 cups chicken stock

3 large Onions, thinly sliced                4 bay leaves

3 celery ribs, thinly sliced                   1 fresh thyme bundle

Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Remove the brisket from the pan and reserve.  Preheat the oven to 375 degrees F.

Lower the heat to medium, ditch the excess oil, and add the bacon. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat. Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry. Season with salt, if needed. Lay the brisket on top of the veggie mix and add the chicken stock to the pan until it just covers the brisket. Add the bay leaves and thyme.

Cover the pan with foil and roast in the oven. Roast for 1 hour, check the brisket, and turn it over. Add more stock if the liquid level has reduced. Cover the pan again and return it to the oven for another hour. Remove the foil and roast for 30 minutes more.

Remove the roasting pan from the oven, transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes.

Skim off any excess fat from the cooking liquid. If the vegetables are swimming in liquid, reduce the liquid on the stovetop over medium-high heat. You want the sauce to be soupy. Taste the liquid and re-season if needed. Slice the brisket against the grain on the bias. Serve topped with the onion-mushroom mixture.

Roasted Mushrooms, Brussels Sprouts and Bacon Hash

2/5/18

INGREDIENTS

2 tablespoons extra virgin olive oil                     kosher salt/pepper

2 tablespoons unsalted butter                              1 tablespoon lemon infused olive oil

8 ounces fresh mushrooms – quartered               2 slices thick cut bacon – cooked crisp and crumbled

2 cloves garlic – minced                                      sunny side up eggs – optional

9 ounces shaved Brussels sprouts

INSTRUCTIONS

1.      Into a large saute pan add oil and butter. Heat over medium heat. Add mushrooms and garlic. Season with salt and pepper. Cook until mushrooms have softened.

2.      Add Brussels sprouts. Season with salt and pepper. Cook until Brussels sprouts have softened.

3.      Finish with drizzle of lemon infused olive oil and garnish with crumbled bacon.

4.      Top with optional sunny side up egg.


Sautéed Green beans with Mushrooms

2/12

Use your favorite fresh mushroom for this recipe. This dish is also excellent served chilled.

1 pound green beans, trimmed, 1 1/2 tablespoons extra virgin olive oil, 1/2 lb fresh mushrooms, sliced, 1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried, Freshly ground black pepper to taste

     In a large skillet, bring 2 inches of water to a boil with a teaspoon salt. Prepare a bowl of ice water and set aside.

     Add Green beans to the boiling water and cook 4 to 5 minutes or until barely tender but still firm. Using a slotted spoon or tongs, remove the beans to the ice water bath. Leave in ice water 5 minutes or until cool. Drain and set aside. Discard blanching water.

     Using the same skillet, heat olive oil over medium-high heat. Add mushrooms, beans, thyme and salt and pepper to taste.

     Sauté until mushrooms are wilted and the beans are just heated through, about 3 to 4 minutes. Serve warm or chilled. Yields 4 servings.

Portabella Pizzas

2/19

4 medium to large Portabella mushrooms, washed and de-stemmed

Italian dressing or your favorite marinade

1-10oz jar River Valley Kitchens Garlic Lovers Pasta Sauce

8 ounces shredded mozzarella cheese

 

Marinate portabella caps in dressing or marinade for at least 30 minutes. Grill, fry or broil until tender

 ( cap will be flexible if you bend it with a pair of tongs)

Place cooked mushrooms, cap side down, in a shallow dish

Spoon 1-2 Tablespoons Garlic Lovers Pasta Sauce into each cap, sprinkle with cheese and bake until cheese melts.

Serve immediately

You can add toppings of your choice: peppers, onions, tomatoes, spinach, etc.