Note: Items that are highlighted are items we carry.
Boeuf Roti a la Bordelaise, French
(Roast Beef,
Bordeaux Fashion)
| 3 pound
rump roast of beef |
1/2 cup olive oil |
| 1 onion, sliced |
1 cup dry white wine |
| 2 shallots, chopped |
1 teaspoon salt |
| 4 sprigs parsley |
1/2 teaspoon freshly ground black pepper |
| 1 bay leaf |
1 tablespoon wine vinegar |
| 1/2 teaspoon thyme |
|
Remove fat from meat and reserve. Marinate meat over night
in a mixture of the onion, shallots, parsley, bay leaf, thyme, oil, wine, salt and pepper.
Put a strip of the reserved beef fat in the bottom of a roasting pan. Strain marinade (reserving it)
and put vegetables and herbs on fat. Put meat on top, season all over with some salt and pepper
place another piece of fat over it, and add 3 tablespoons strained marinade. Roast at 350 degrees
for 1 1/4 hours, basting often. Transfer meat to a serving platter and keep hot.
Strain juices from roasting pan and combine in a saucepan with remaining strained marinade.
Cook until reduced a little, allow to stand a few minutes, and skim fat from top. Add wine
vinegar, reheat, and serve separately as a sauce for roast. ~ Serves 6 - 8 ~
Chee Kufta, Armenian
(Raw Meat Patties )
First salt the meat and blend well. Add bulgur and knead all together like dough, adding water a
little at a time, until meat and bulgur stick together forming a smooth mixture. Knead about 10
minutes. Flatten mixture on serving tray, cut in diagonal diamond shapes. Drizzle olive oil,
sprinkle Allepo hot red pepper or ceyenne and garnish with parsley and onions. Chill and serve
as immediately.
Filet de Boeuf Braise, French
(Braised Fillet of
Beef)
| 4 pound
fillet of beef |
2 tablespoons olive oil |
| 1 1/2 teaspoons salt |
1 cup thinly sliced carrots |
| 1/4 teaspoon freshly ground black pepper |
1 1/2 cups thinly sliced onions |
| 1 bay leaf |
|
Have the butcher wrap the fillet in a thin sheet of beef fat. Rub with the salt and pepper.
Heat the oil in a heavy casserole or Dutch oven and spread a layer of the carrots and onions over
the bottom. Add the bay leaf. Arrange fillet on top, cover, and cook over medium heat 30
minutes or to desired degree of rareness, turning frequently so the meat coods evenly. At the end
of 30 minutes the meat will be cooked rare, so if you prefer it cooked more, adjust time
accordingly. Serve with sauteed mushroom caps. ~ Serves 6 - 8 ~
Filet Mignon Lyonnais, French
(Fillet of Beef on
Toast)
| 4 fillets of
beef, 1 inch thick |
4 slices of French bread, sauteed in butter |
| 4 tablespoons butter |
2 tablespoons chopped shallots |
| 1 teaspoon salt |
1 teaspoon anchovy paste |
| 1/4 teaspoon freshly ground black pepper |
1/2 cup dry white wine |
Brown the fillets in 3 tablespoons hot butter over high heat, 4 minutes on each side. Season with
the salt and pepper.
Arrange on the sauteed bread on a serving platter and keep warm. To the pan juices add the
shallots, anchovy paste, wine, and remaining butter. Mix well and cook 2 minutes over medium
heat. Spoon over the fillets.
Daube a la mode D'Avignon, French
(Lamb in
Red Wine)
| 2 cups dry
red wine |
3 slices salt pork, diced |
| 2 cloves garlic, minced |
1/2 teaspoons salt |
| 1 cup sliced onions |
1/2 teaspoon freshly ground black pepper |
| 2 bay leaves |
1 cup skinned, diced tomatoes |
| 1/2 teaspoon thyme |
3 tablespoons minced parsley |
| 3 pounds boneless lamb, cut in 1 1/2 inch
cubes |
3 peppercorns |
Combine the wine, garlic, onions bay leaves, peppercorns, and thyme in a glass or pettery bowl,
add the lamb, and marinate overnight.
Brown the salt pork in an earthenware casserole (if you do not have one, use a regular casserole
or Dutch oven) and pour off the fat. Drain the lamb, reserving the marinade, and season with
salt and pepper. Add to casserole and cook over medium heat 10 minutes. Add reserved
marinade, tomatoes, and parsley, cover tightly, and cook in a 300 degree oven 3 hours. Skim fat
off top, adjust seasoning, and serve. ~ Serves 6 - 8 ~
Jambon Nivernais, French
(Ham Nivernais)
| 1 tablespoon sweet butter |
Flour |
| 4 slices cooked ham |
1/2 cup chicken or veal stock |
| 1/2 cup dry white wine |
1/4 cup heavy cream |
Melt the butter in a skillet, add the ham slices, and brown lightly on each side. Add wine and
reduce to half. Transfer ham to a hot serving dish. Sprinkle a little flour into the pan and blend;
gradually add the stock, stirring to the boiling point. Simmer 5 minutes, stir in cream, and pour
sauce over ham. ~ Serves 4 ~
Sambousek or Semsek, Lebanese
(Lebanese
Pizza)
Dough:
| 1 package active dry yeast |
3 cups flour |
| 1/2 cup warm water (105 F to 115 F) |
1 teaspoon salt |
| 1 tablespoon flour |
3 tablespoons olive oil |
| 1 teaspoon sugar |
1 cup water |
Filling:
1. To prepare the dough, in a small bowl sprinkle the yeast with the warm water, flour and
sugar. Let stand for two or three minutes, then stir to dissolve completely. Set aside to double.
2. In another bowl, combine the flour and salt. Stir in the yeast mixture. Add the oil and some
of the water, kneading about ten minutes until the dough is smooth and elastic, adding more
water if necessary. Dip your hand in some oil and knead a little longer. Place the dough in a
owl, cover with a towel and leave in a warm place to rise until doubled in size, about two to
three hours. Form the dough into eight to ten balls, and cover while you prepare the filling.
3. Combine the filling ingredients in a mixing bowl, blending well. Set aside.
4. On a lightly floured surface roll each ball into a round about quarter-inch thick. Spread the
filling over the dough and crimp the edges and bake as is or form into triangular shape, folding
the edges over, leaving a small portion exposed in the center so the meat will cook well.
Arrange the Semseks on well greased baking pans. Bake at 500 degrees about 15 minutes, or
until the bottoms are well baked. ~ Serves 8 - 10 ~
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