Easy Healthy Recipe: Partridges and Cabbage

Partridges and CabbageWhen it comes to cooking a delicious partridge, keep it simple. Two of the best ingredients to combine with the delicate and tender flesh of the wild bird healthy recipes are soft and subtly sweet cabbages and notoriously pungent juniper berries. Serve this dish as an alluring alternative to roasted chicken at your next dinner party. The native grey varieties are small birds that can be served whole, one for each person. Full of robust flavor and fantastic aroma, they are ridiculously affordable easy healthy recipes too.

If you want a milder tasting partridge, choose the red-legged variety, which is a larger bird and can feed two. Partridge require less cooking time than chicken so it’s quite easy to prepare. You can serve partridge on or off the bone, and use the bones for making stock to cook the cabbage. The wild bird could use the extra fat to help retain and add moisture to its meat, which is leaner than chicken, thus this recipe calls for a generous amount of butter. Cream is also added near the end of the recipe to counterbalance the gamey taste and make the dish taste absolutely ambrosial.

Ingredients: 1 medium head cabbage (shredded), 4 tablespoons butter, 2 partridges, Sea salt, Pepper (freshly ground), ¼ teaspoon paprika, Juniper berries, 1 ¼ cup whipping cream

Preparation Instructions:

Partridges and Cabbage2Fill a large pot with water and add a little salt. Bring to a boil. Toss the cabbage in the water and cook for 10 minutes. Drain. In a large, heavy skillet, melt the butter. Add the partridges and brown them on every side. Add the cabbage to the skillet. Season with salt and pepper. Add the paprika and half a handful of juniper berries. Cover and cook for 20 minutes. Stir in the cream. Salt and pepper to taste. Cover and cook for 10 minutes. Serve warm.

You will know when the partridge is cooked by piercing it with a fork; if the fork slides down the flesh all the way to the bone (or all the way through, if it is deboned) with ease, it’s done properly. Take care not to overcook the partridge as it dries out quickly. Before cooking, wash the partridge thoroughly with cold water and pat it dry with a paper towel. Used primarily to flavor wild game, juniper berries have a tart flavor that cuts down on some of the gaminess of wild birds, boar, buffalo, and venison. The main ingredient in making gin, juniper berries add a piney flavor and pungent aroma to this exotic dish.

Source: www.gourmandia.com

Easy Healthy Recipe: Crayfish and Prawn Salad with Butterbeans

Crayfish and Prawn Salad with ButterbeansA fresh and unusual take on salad, Langoustine tail salad with white beans has no salad greens in it.  The dominant color of gourmet easy healthy recipes dish is a rosy pink from the vinaigrette bisque. Diced tomatoes give it a red hue while sprinkled diced carrots give it orange highlights. The white beans dressed in mayonnaise provide a creamy complement, while the trickle of truffles and a spattering of chives complete the luscious easy desserts presentation. This is a rare starter that can be made even more phenomenal if served with a glorious glass of Sancerre or Chablis.

Chef Jean Andre Charial makes a splendid sauce out of the shells and heads of the Langoustine to add to the vinaigrette made of red cherry vinegar and olive oil. Unlike most salads where the salad dressing is only drizzled on the dish, the vegetables and meat are swimming in a generous amount of pink langoustine-vinaigrette dressing in this case. Instead of mixing all the ingredients together, the diced tomatoes dressed in olive oil are layered with the cooked white beans dressed in mayonnaise so that their flavors and textures remain distinct with every bite. The juicy flesh of the langoustine tails fried in olive oil absorb the flavors of the langoustine bisque vinaigrette providing an out-of-the-ordinary gustatory pleasure.

Ingredients: 1 bunch basil, ½ lb. carrots, 2 tomatoes, 12 prawns, 2 oz. pine nuts, 2/3 oz. truffles, 3 2/3 lbs. butterbeans, mayonnaise with a shallot

Court bouillon: 1/3 lb. celery, ½ lb. carrots, 1 garlic head, 1 onion, thyme, laurel, pepper, salt

Vinaigrette: 3 tablespoons rapeseed oil, 1 tablespoon mustard, 3 tablespoons Xeres vinegar, salt, pepper, 3 spoons olive oil, 5/6 cups crayfish reduction

Preparation Instructions: Crayfish and Prawn Salad with Butterbeans2

Separate the body of the Langoustine from the tails and take off the shells. Set the meat aside and crush the shells with a pounder or pestle to release its flavors. Cook the crushed head and shells on a saucepan with a little drop of olive oil. Add the vegetables: carrots, onions, and leaks. Add local/Provencal red wine, fish stock, and cook for half an hour. When the sauce is reduced, pour through a strainer on a bowl. This liquid will be used for making the salad dressing. Make Vinaigrette with cherry vinegar and olive oil (one spoon of vinegar for three spoons of olive oil). Mix the dressing with the langoustine juice and season with salt and pepper. Dress the diced tomatoes with olive oil and set aside. Dress the white beans with mayonnaise and shallots and set aside. Fry the langoustine tails in olive oil and place on napkin or paper for oils to be absorbed. Arrange on a plate. Use circular mold to make a layer of the tomato, followed by the beans, and a piece of langoustine on top. Pour sauce around the dish and place bits of the remaining langoustine around. Sprinkle truffles and decorate with diced carrots and chives.

Also known as Dublin bay prawn or Norway lobster, and sometimes Scampi, langoustine is a popular crustacean in Europe but not widely consumed in the United States.  Its body shape is similar to the lobster but is slimmer in size. If langoustine is not available, you can still make this recipe and substitute with other seafood such as lobster, crayfish or prawns. You can also substitute white beans with other legumes such as butterbeans, cannellini, or navy beans.

Source: www.gourmandia.com

Easy Healthy Recipe: Veal Chops with Bananas and Carrots Baked

Veal Chops with Bananas and Carrots Baked RecipeMake succulent and tender veal chops easy healthy recipes with little extra special with the addition of bananas and carrots and seasoned with butter for a luxurious flavor. In this healthy dinner recipe, all the ingredients are mixed together and baked in the oven for less than 30 minutes, creating a quick and scrumptious meal for the whole family in no time. This also makes a gorgeous presentation if you have guests coming over for dinner. Serve this with hot rice or potatoes and a good bottle of Cabernet Sauvignon, Pinot Noir, Malbec, Bordeaux or Hermitage.

The natural sweetness of bananas and carrots enhance the delicate flavor of veal chops and make for a colorful and unforgettable dish. Veal chops are very tender meat that is simple and quick to cook. Baking veal in the oven helps preserve the natural flavors of the meat and keep them juicy and tender. Before cooking the veal chops, allow it to come to room temperature. If it is frozen, it is best to thaw it in the refrigerator overnight and then take it out of the refrigerator at least an hour before cooking so it can warm up. The whole time, make sure that the veal is covered with wax paper or plastic wrap to keep insects out and to protect it from the elements.

Ingredients: 6 veal chops, 3 bananas, peeled and sliced thick, 2 medium carrots, peeled, sliced, 3 tablespoons melted butter, Seasonings to taste

Preparation Instructions: Veal Chops with Bananas and Carrots Baked Recipe2

Place the veal chops in a large bowl. Cover with butter and season with salt and pepper. Add the sliced bananas and carrots and distribute evenly. Transfer in a greased baking tray and allow it to bake in a preheated oven for about 20-25 minutes at 350 degree F. Serve hot with cooked rice.

Brush the veal with the butter, coating all sides to keep it moist and juicy as it cooks. Like steak, veal chops can be enjoyed medium rare, medium, or well done. Some people prefer their veal chops pink while others like it completely cooked. Use a meat thermometer to determine the doneness of the meat. Medium rare veal chops should have an internal temperature of 130 to 135 degrees F. Medium veal chops will have an internal temperature or 140 to 145 while medium well will be around 150 to 155.

Source: www.gourmandia.com

Beef Stew Recipe: Beef Bourguignon

Beef BourguignonA classic and popular French dish originating from the Burgundy region of France (Bourgogne in French) and hence the name, Beef Bourguignon is a  beef stew recipe braised in red wine, preferably red wine from Burgundy, although it has been cooked in many different ways using wines from different parts of the world. In this recipe, dry red wine is used to braise the beef, which is cooked in a crock pot for eight to ten hours. It is seasoned with thyme, parsley, bay leaf, black pepper, and salt and flavored with bacon, onions, mushrooms, and garlic to make an exquisitely delicious French healthy dinner dish that almost melts in the mouth. Serve this with some potatoes, crusty bread, salad or a side of green beans for a complete and satisfying healthy meals. Pair it with a bottle of red Burgundy wine for a really grand time.

Originally a peasant dish, Beef Bourguignon has evolved and slowly refined into a haute cuisine that is served in many upscale French restaurants. Because wine was and is abundant in the Burgundy region of France, the people cooked with it a lot and used it to tenderize otherwise tough cuts of meat. Julia Child, who popularized the dish in America, noted in her “Mastering the Art of French Cooking,” that beef bourguignon was one of the most delicious beef dishes concocted by man.

Ingredients: 1 cup dry red wine, 2 tbsp. olive oil, 1 large onion, sliced, 1/2 tsp. ground thyme, 2 tbsp. fresh parsley, chopped, 1 bay leaf, 1/2 tsp. coarse ground black pepper, 2 lbs. stewing beef, cut into 1 1/2-inch cubes, 3 slices bacon, diced, 12 small white onions, 1/2 lb. small mushrooms, 2 cloves garlic, minced, 1/2 tsp. salt

Preparation Instructions: Beef Bourguignon  recipe

In a mixing bowl, combine red wine, olive oil, onions, thyme, parsley, bay leaf, and black pepper. Mix well. Add beef. Let beef marinate at least 3 hours (overnight if refrigerated). Drain meat. Reserve marinade. In skillet, over medium-high heat, sauté bacon. Remove bacon from pan and set aside. Brown beef in the bacon fat. Combine beef, bacon, onions, mushrooms, garlic and salt in crock pot. Cover with marinade. Cover crock pot and cook on Low Heat for 8-10 hours.

This iconic French dish makes a romantic dinner and an exquisite celebratory meal. The dark and silky sauce and the aromatic smell of the wine and the onions make this something to look forward to on special occasions. For a really delicious dish, use porcini mushrooms, also called cepes in France. While it is okay to use button mushrooms, they don’t have much flavor compared to the earthy and scrumptious cepes. Pinot Noir is typically the kind of wine used to make beef bourguignon in Burgundy and elsewhere.

Source: www.gourmandia.com

Beef Stew Recipe: Cup o Java Beef Stew

Cup o Java Beef StewLeftover coffee can add richness and depth to beef stew recipe and give it a surprisingly savory flavor. Adapted from Kitchen Life by Art Smith, Cup o Java Beef Stew is a rich broth made with red wine, brewed coffee, olive oil, onions, thyme, bay leaf, and pepper. Carrots and parsnips also add flavor, color and texture to the easy healthy recipes stews. If you don’t have beef stock for flavoring your stew, red wine and coffee creates a pleasurable and intense broth that will put life into your healthy dinner meal. Use strongly brewed coffee and a robust red wine like Shiraz or Zinfandel for an unforgettable stew recipe. Make sure that the coffee is not stale, and use fresh brewed as much as possible possible. Once the stew cooks down, you won’t taste the coffee at all.

In this recipe, beef chucks cut into chunks are used to make a delicious stew. Often labeled “pot roast,” this cut of beef is especially favorable for making stew. It is an economical cut of beef coming from the shoulder ad upper foreleg, both of which are well exercised and have lots of connective tissue and sinew. It requires long and slow moist-cooking to break the tissue down and make it melt-in-your mouth tender.

Ingredients: 3 lbs. beef chuck, cut into 1 ½ in. chunks, Salt, Freshly ground pepper, 2 tablespoons+ olive oil, 2 medium onions, chopped, 4 garlic cloves, sliced or minced, 2 cups red wine, like Shiraz or Zinfandel, 1 cup strongly brewed coffee, 1 teaspoon dried thyme, 1 bay leaf, 2 carrots, cut into ¾ in. rounds, 2 parsnips, peeled and cut into ¾ in. rounds, 1/3 cup butter, softened, 1/3 cup all-purpose flour

Preparation Instructions: Cup o Java Beef Stew recipe

Pat beef dry and season with salt and pepper. Pour the oil into a Dutch oven and place over medium high heat. Add the beef and cook in batches, until all sides are browned. Remove the beef with tongs. Add additional oil, if needed. Add the onions and sauté until golden. Add the garlic and sauté for 1 minute. Add the wine and coffee. Bring to a boil. Using a spoon, scrape the bottom of the pot for browned bits of meat. Add the meat to the Dutch oven, along with the thyme and bay leaf. Bring to a boil. Reduce the heat to low and cover. Simmer for 1 ½ hours. Add the carrots and parsnips and keep cooking until they are tender, about 30 minutes. In a bowl, squash the butter into the flour with the back of a spoon. Whisk 1 cup of the cooking liquid into the butter mixture, creating a paste. Stir this mixture into the Dutch oven. Simmer until stew is thickened, about 5 minutes. Season with salt and pepper.

When buying beef chucks or pot roast for making cup-o-java beef stew, select those with the fewest muscles, which you can determine by the grains and lines of gristle or fat. The fewer the muscles, the more evenly the stew will cook. Some of the best cuts include arm pot roast, chuck eye, and top blade. Choose a beef chuck with thin streaks and good marbling or small specks of fat that run through the meat, which gives it its rich and savory flavor. As it cooks, the fat will melt and baste the meat so it becomes moist and unbelievably tender.

Source: www.gourmandia.com

Beef Stew Recipe: Crock Pot Beef Stew

Crock Pot Beef StewYou can either cook this beef stew recipe in a crock pot on Low Heat for eight hours or on High Heat for four hours, depending on your schedule. Either way, the meat will come out tender and juicy and the vegetables will disintegrate into the sauce and create a mouthwatering healthy dinner dish. This is the best way to make tough cuts of beefs into something so tender it melts in the mouth. Designed for the busy lifestyle, this recipe uses canned tomato soup to give the stew savory and tangy flavor. You can also make your own tomato soup or use leftover tomato soup to make healthy meals. Spice it up with some chili powder or cayenne if you desire something hot.

Beef used for stewing are typically cut from beef round or chuck parts. Beef short ribs or beef shanks are also great, whether boneless or bone-in. Shank cross cuts make hearty beef stews. To make sure the meat cooks evenly, buy pieces of beef that are of the same size and kind. You can also cut large pieces to match the smaller sizes. Before placing the beef in the crock pot for stewing, they need to be browned first in the skillet so as to seal in their moisture, retain their structure, and give them a nice color.

Ingredients: 2 lbs. stewing beef, cubed, 1 cup sliced carrots, 3/4 cup chopped onions, 2 large potatoes, sliced, 1/4 lb. fresh mushrooms, sliced, 1 can (15 oz.) tomato soup, 1 cup water, salt and pepper to taste

Preparation Instructions: Crock Pot Beef Stew recipe

Brown stewing beef in a skillet on medium-high heat. Put beef in crock pot. Cut up the vegetables. Add them to the crock pot. Add tomato soup, water, salt and pepper and stir. Cover crock pot and cook for Low Heat for 8 hours or on High Heat for 4 hours.

Use a heavy pan and little oil when browning the beef. Pat the beef dry before browning and cook them in the skillet in batches. Don’t overcrowd the beef pieces in the pan since this promotes uneven cooking and steaming, which inhibits browning. Once the beef are browned, all you need to do is place them in the crock pot with the chopped vegetables, tomato soup, water and the rest of the ingredients and wait for them to cook. Even novice or first-time cooks can make this delicious and easy beef stew!

Source: www.gourmandia.com

Beef Stew Recipe: Beef Stew with Peas

Beef Stew with PeasThe ultimate comfort food, beef stew recipe warms the soul and replenishes the heart. This is a simple recipe for stew flavored with split peas. Other ingredients used to make this savory and tasty stew include onions, carrots, turnips, potatoes, and salt and pepper to taste. Stew is the perfect method for tenderizing otherwise tough cuts of meats. Its inexpensive yet never fails to satisfy and uplift any dour mood. Cooking even the toughest inexpensive meat slowly for long hours over a low fire will turn it into a melt-in-your-mouth dish for a memorable healthy dinner  meal.

To keep the meat juicy and moist even after hours of cooking, a crucial method that you shouldn’t neglect is browning the meat in hot oil before adding the liquid to simmer the meat. The beef pieces should be dredged in flour and browned on all sides to give it a nice color. The flour also helps to thicken the stew as it cooks. Another crucial factor to consider when making healthy recipes stews are the kind of pan you will use. The best kind of pans for stewing is a Dutch oven, cast iron, or a slow cooker. The pan must be heavy bottomed so that it won’t burn the ingredients even after long hours of cooking and will distribute the heat evenly throughout.

Ingredients: 28 3/4 oz. beef stew meat, 5/6 cup cold water, 1 large chopped onion, 4 tablespoon oil, 1 tablespoon salt, 1 teaspoon pepper, 1 slice carrot, 1 small turnip, sliced, 2 medium potatoes, 2 cups split peas

Preparation Instructions: Beef Stew with Peas Recipe

Season the chopped beef meat with salt and pepper. Set aside. In a saucepan, heat the oil. Dredge the beef in some flour. Add the beef to the pan, cooking every side until browned. Add the water and cook for 2-3 hours. Fill a separate saucepan with water, add the peas, and cover. Bring to a boil. Keep the meat covered with water and, when half-done, add the vegetables, cut fine, and the seasonings. Remove the meat and place in a serving platter. Rub the peas through a puree strainer and, after removing the fat from the meat liquid, add the peas to the latter. Serve hot.

This is a very basic recipe that does not even require too much seasoning or herbs. The flavor will come from the meats and the vegetables, which fuse together and mingle to create a fantastic tasting dish. Once the meat is melt-in-your mouth tender, the liquid is strained and set aside so that it can be made into a thicker gravy flavored with the boiled peas, which are passed through a sieve and made into a puree. You can pour the resulting gravy over the meat when you serve the stew or you can serve the gravy separately from the beef.

Source: www.gourmandia.com