Loading...

Beef Bourguignon – The Perfect Wintery Mix

Something happens when I hear the local meteorologist warn the masses of an impending wintery mix. Immediately, the announcement elicits a response in my brain synapses to head to the stove and cook something warm and comforting, preferably within the indestructible confines of a 20-pound enamel pot.

Most of the time I’ll concoct a lentil-based soup or stew, and why not? The varieties of dried beans are many and the pairing possibilities with vegetables, healthy grains, and spices are endless.  And lentils are some of the most fiber-rich and nutrient-dense foods on earth, able to please the vegan and omnivore in equal measure. Free-form invention of soup is my strength. But when I crave the time-honored classic Beef Bourguignon and its to-the-letter preparation protocol, I let Chef Bill take the wheel. Adhering to classic recipe methodology is his strength and he does it with panache.

You don’t have to be a trained chef to give this satisfying stew, made famous in our country by Julia Child. But you do have to peruse the recipe ahead of time and simply follow the steps accordingly. It’s a little more time-consuming than most stew recipes, but so worth the effort. The recipe we used for our most recent bourguignon foray was inspired by Ina Garten, cookbook doyenne of the Barefoot Contessa series and Food Network star who refuses to submit to the network’s relay-race cooking obsession. Check out her books and her shows, they’re a joy to watch.

Meanwhile, you don’t have to wait for a snowstorm to thoroughly enjoy this Beef Bourguignon recipe, but it definitely adds to the ambiance.

Beef Bourguignon

Serves 6

Ingredients:

1 ½ tablespoons extra virgin olive oil

½ pound high-quality smoked bacon, diced

2 ½ pounds of beef (preferably quality sirloin), cut into 1-inch cubes



kosher salt

freshly ground pepper

1 pound of carrots , peeled and cut into bite-sized pieces

2 medium yellow onions, cut in half and sliced thinly

2 tablespoons chopped garlic

½ cup cognac or brandy

1 750-ml bottle of dry burgundy

2 cups beef broth

2 tablespoons tomato paste



1 tablespoon fresh thyme, chopped

4 tablespoons unsalted butter, room temperature

3 tablespoons all-purpose flour or corn starch

1 pound mushrooms, any variety, sliced thickly

2 tablespoons unsalted butter

1 pound of pearl onions



Instructions:

Preheat oven to 250 degrees

In a large enamel dutch oven, heat olive oil and bacon over medium heat for about 10 minutes, until the bacon is slightly browned, not crisp.

Remove with a slotted spoon and transfer bacon to a plate. Salt and pepper the beef cubes and add to the pot (leave bacon grease in). Sear over medium heat in batches if necessary for even cooking until just browned on all sides.  Transfer the beef with a slotted spoon to the plate with the cooked bacon pieces.

Add the carrots and sliced onions to the pot with 1 tablespoon salt and 2 teaspoons of pepper.

Cook over medium heat for 10-15 minutes, until evenly browned. Add extra olive oil if necessary.  Add garlic and cook for one more minute. Carefully add the cognac, standing back from the stove as it may momentarily ignite. If there is a flame, when it dies down, stir so the alcohol evaporates as it cooks. Add the meat and bacon back to the mixture, and the entire bottle of burgundy, along with the beef broth. Stir in the tomato paste and thyme and bring to a simmer.  Cover with a tight-fitting lid and place in the oven for 1 ¼ hours.

While the stew is braising in the oven, saute the mushrooms in two tablespoons of unsalted butter until just softened and set aside. In a small bowl, mix the four tablespoons of softened butter with the flour with a fork until it’s a smooth paste. Set aside.  After the allotted baking time, remove pot oven from the oven. Carefully remove lid and stir in butter/flour mixture with a spoon until blended. Add mushrooms, pearl onions, and thyme. Simmer on stove-top covered for an additional 15 minutes.

This is traditionally served over slices of toasted baguette. Variations can include brown rice, wide noodles, or roasted potatoes.



Warming the Soul

Some of you know how fond I am of warm drinks. Even during summer months, I sip tea or hot water. Part of it is my Kapha constitution. It dictates, as one in possession of a sluggish metabolism, that hot liquids serve me best, as the heat encourages the revving of the body’s digestive engines, as opposed to cold drinks, which all but bring it to a grinding halt.

But I suspect even those who lean towards the Vata or Pita constitutions enjoy, even seek out, warm drinks this time of year. With their warming properties, a hot drink is just plain comforting. And if you’re selective with the ingredients, they can be nourishing as well.

Case in point: the recipes below. The first is my remade riff on the winter staple hot chocolate, only my version removes potentially irritating elements such as sugar and dairy and replaces it with sweet alternatives such as honey or carb-free substitutes such as Monk Fruit or Stevia if you’re watching your glycemic index. Then there’s my favorite bedtime drink: the turmeric latte. And the newest kid on the block: a gently spiced latte with a hint of vegan creaminess, thanks to the addition of nut butter.

Sure, it doesn’t hurt that the average temperature in my neighborhood these days is 25 degrees, but I realize there’s another reason I love cradling a mug of aromatic latte, it’s a beautiful time out. Even when I’m too busy to sit down, when I prepare a frothy, delicious treat for myself, I’ve offered up to my psyche the non-verbal cue that I’m worth the TLC. I stop. I sip. I even breathe a little more leisurely when partaking in this adored ritual.

The idea of slowing down and getting cozy with a mug is universally appealing, but in Denmark it’s a way of life. Literally. The Danes make time every day for the esteemed, low-tech time-out known as “Hygge.” Family and friends gather, coffee or tea is poured, and conversation ensues. There are no hard and fast rules for Hygge (the Danish word for hug). Candles, food, music, or a gently crackling fire in the fireplace are wonderful additions. And it’s this Danish phenomenon that some researchers cite as the reason Denmark often ranks No. 1 as the happiest nation on earth.

Even though Hygge traditionally involves a gathering, I often do Hygge for one with a book or some soft music playing in the background. Add a warm, nutrition-boosting drink and I’m set. It’s these cozy interludes that are getting me through winter…and winter hasn’t even officially begun yet.

 

Clean Hot Chocolate

Serves 1

Ingredients:

8 ounces of unsweetened almond milk (or vegan milk of choice)

2 teaspoons – 1 tablespoon raw cacao or baking cocoa (depending on how deep you prefer the strength of your chocolate level.

1-2 teaspoons of honey or maple syrup or low-glycemic sweetener

optional: a dash of cinnamon

optional: to infuse with protein, add a scoop of vanilla or chocolate protein powder

Instructions:

In a small metal saucepan, heat milk over medium-low heat, stirring occasionally with a wire whisk. Heat until hot, but not simmering. Add cacao powder, sweetener, and other ingredients, if desired. Whisk vigorously until all ingredients are dissolved and blended. Serve immediately.

 

Turmeric Latte

Serves 1

Turmeric is a brightly-colored super-spice, lauded for its anti-inflammation properties. It has a pungent taste, which I like to temper with a bit of honey or maple syrup. The color of this latte always brightens my mood.

Ingredients:

8 ounces of unsweetened almond milk (or vegan milk of choice)

½ teaspoon turmeric

1 teaspoon honey or maple syrup

¼ teaspoon cinnamon

Instructions:

In a small metal saucepan, heat milk over medium-low heat, stirring occasionally with a wire whisk. Heat until hot, but not simmering. Add spices and honey and whisk until smooth. Serve immediately.

Creamy White Latte

Serves one

One of my favorite blogs on Ayurveda is Claire Ragozzino’s Vidya Living. It’s full of healthy lifestyle tips and recipes based on the seasons and the differing needs of each of the dosha types. Claire’s recipe archive is where I got the idea for this drink, though I have to admit, I’ve been out of Tahini and haven’t tracked down a new jar yet, hence, the use of cashew butter instead. I love the smoothness of this drink, but it will require a blender.

Ingredients:

8 ounces of unsweetened almond milk (or vegan milk of choice)

¼ teaspoon nutmeg

¼ teaspoon cardamom

1 teaspoon honey or maple syrup

1 tablespoon cashew butter (or Tahini)

A few drops of vanilla or dash of vanilla powder

Instructions:

In a small metal saucepan, heat milk over medium-low heat, stirring occasionally with a wire whisk. Heat until hot, but not simmering. Add spices and honey, cashew butter or Tahini, and vanilla. Whisk until smooth. Transfer to a blender and cover tightly, holding the top down with a thick dishcloth before blending on medium speed for 10 seconds. Serve immediately.

Ten Years And Counting…

 

The date was January 5, 2009. The occasion: my annual check-up at the doctor’s office. I looked at the white Formica scale head-on that afternoon, the way an MMA fighter locks eyes with her opponent. The scale and all its unwelcome factual information had been a thorn in my side since the age of 9 when I was ordered on my first diet. Except for a few brief moments when a sudden burst of willpower triumphed over a dull and meager food plan, I generally dreaded stepping on the scale. This day was no exception. I’d become accustomed to admonishing the nurse that I didn’t want to know the status of my weight as I kept my eyes shut tight during the intake. Wearing black every day of the year, barely fitting into most chairs, getting winded doing just about anything was punishment enough – I didn’t need the upsetting numerical details. And yet…seconds after I wobbled onto the scale on 1.5.09, I looked down and stared at the digitized revelation of 345 pounds. It was an all time high, and oh, was there history involved. Food was only one of the contributing factors that had me headed in a direction that diminished my life force in tandem to the scale numbers rising.

 

 

 

How was I going to get out of this one, I thought. Would my love of food land me at the 400-pound mark by next year? How, how in God’s name could I reverse the tide when my relationship with food was so entrenched in excess? Eating was a release, a pleasure, and probably a genetic predisposition. I come from a long line of eaters; but that’s a side-topic. There was another, very significant reason I ate ferociously and with attitude: My size 28 body was the perfect vehicle with which to flip off a size-bigoted society.

You don’t like how I look? Screw YOU, I’ll get bigger! You think I shouldn’t eat that donut? F&^k off, I’ll eat three! You think I should start a diet on January 1? Watch me do an eating tour of Little Italy instead. After years of shame and swallowing society’s Kool-Aid that I was a defective failure of a human being because of the way I looked, I decided to start fighting back. You don’t like the way I look? That’s YOUR problem. And that is an immutable truth that I cherish to this day.There was just one not-so-tiny glitch. The 180 excess pounds had become a burden that kept me from living life fully.

 

 

I was 100% clear that the weight did NOT make me a bad person, just a trapped one. Trapped not only by the weight but by towering denial, the way an anorexic denies she’s alarmingly thin. In my mind I was a little Zaftig at best. Besides, wearing black erased it all. But then, there’d be a moment of truth, like having to navigate a crowded restaurant without knocking into tables, or worse…PHOTOS! Always sobering, a photograph refused to let my delusions about my bourgeoning size run the show.

 

As I often do when feeling overwhelmed, I drove home after the doctor’s appointment and retreated to my chaise lounge for an hour-long snack while watching the Oprah Winfrey Show. Cracking open a bag of potato chips, I settled in to hear Oprah declare that she’d fallen off the wagon. Oprah confessed, and I commiserated with her. And then…an unexpected jolt of inspiration that changed the course of my life for-EVER. To my fellow strugglers who read this, all I can say is, after years of inner healing and doing work to repair my battered self-esteem, I can only conclude in retrospect that my time had come. I’d cleared enough debris out of the way to begin the final step of the journey – the exterior. For years, I’d been told by intuitives and wise women I sought out for counsel that the weight would be the last thing to go. Turns out they were right.

 

But who could have guessed that my guru for the final leg of the journey would have been a high-octane, somewhat intimidating former professional wrestler? Crazy but true. And Diamond Dallas Page’s powerhouse personality was the perfect fuel to propel me into action. I should point out, very notably, that I was ready and willing to take the action. No one can fill that void for you. For more in-depth details about how the journey unfolded, read my first book, “Clean Comfort,” and my most recent, “The Untended Soul.” I outline it all so those seeking freedom and a lighter way of being will have a blueprint for their own journey.

 

I write this today as a means of celebrating the path that I’ve created and am still on – ten years later. It never, EVER gets old. Most of my life was spent in a tailspin of dieting or binge-eating. I couldn’t keep weight off for 10 weeks let alone ten years. But I’m living proof that anything is possible. This new life of freedom doesn’t feel so new anymore; it has become my new normal. And don’t let the litany of marketing techniques and glitzy women’s magazines fool you: losing weight doesn’t give you a permanent pass to happiness. Know anyone who has one? I don’t. During these ten years there have been roller coaster rides and challenges I never could have predicted. But I ride it out. I stay for the show rather than run away. I write this with a mild case of the winter blues and the melancholy that goes with it. Mindful of all that I’m grateful for, I also wish I could live somewhere warm for half the year, be 20 pounds lighter (thank you menopause), and be already settled in our new home. The latter will be a done deal by month’s end, the other two, not quite as quickly. But you know what? Feelings like melancholy, anger, frustration, and sorrow are part of life. They revolve in and out of everyone’s life.  I’d much rather take ‘em as they come rather than eat to escape and then have the compounded problem of carrying energy-zapping weight.

 

 

 

Ten years later, my normal state of being is to be surrounded by life: by people, activities, challenges, and emotions, all kinds of emotions that I used to shove underground with family sized cans of ravioli, buckets of fried chicken, and lots of white bread and butter. It’s my life, only lighter. And I love it.

 

 

Making room for dessert…and Tangerines

Every now and then, I’ll rip open a bag of gluten-free cake mix and decide to make a sweet finale for a special-occasion meal. Lately I’ve been given to paleo desserts made from almond or coconut flour, but sometimes, I just want the taste and texture of a cake derived from white flour, no doubt in part because of embedded childhood memories.

 

Such was the case on Easter. I had a bag of Bob’s Red Mill Gluten-Free Vanilla Cake Mix just waiting for a purpose. My pantry is always stocked with vanilla and chocolate gluten-free cake mix in the event of birthdays that sneak up on me, or impromptu company stopping by for a visit. What says hospitality like fresh cake…right?  In addition to my cake-mix arsenal, I had tangerines…lots of them…and it got me thinking.

 

 

Why not put the magic of my Vitamix to use and invent a fruit-tinged cake that no one had ever had before. If you don’t have a Vtamix, I highly recommend you invest in one. They are remarkable in their ability to blend things like cauliflower, tangerines, even nuts, into utter smoothness. It is because of the Vitamix I eat vegetables on a regular basis – I love ’em as long as they’re pureed into a creamy soup!

 

Because it was a holiday, I went all the way. Why imbue just the cake with fresh tangerines when I could do the same thing with the frosting? The result was hypnotic. Heavenly. Jaw-droppingly good. So here you go, a magically simple recipe that will set tongues not only wagging, but begging for more. And bonus: this cake has some genuine nutrition to it, and no artificial colors! How great is that?

 

 

Tangerine Cake

Cake Ingredients:

1 bag of Bob’s Red Mill Gluten-Free Vanilla Cake Mix

3 tangerines, peeled and sectioned

Frosting ingredients:

2 cans of coconut milk, refrigerated for at least two hours, or overnight

3 tangerines

 

Instructions:

Preheat oven to 350.

Follow instructions on the cake mix bag. In a Vitamix or blender blend the tangerines until completely smooth. Pour into bowl of cake batter and mix thoroughly. Pour into round, sprayed cake pan and bake for 25-30 minutes. Leave in cooling oven for 10 minutes. Remove from oven and let cool completely before frosting.

To make frosting, open coconut milk cans and drain coconut water from cans, setting aside for drinking or adding to smoothies. Scrape fat into a medium-sized mixing bowl. Blend tangerines in Vitamix or blender until smooth. Add to coconut cream and beat with electric hand-mixer until fluffy. Remove cake from pan and place on a serving plate. Cover with frosting. Note: if weather is warm, keep cake refrigerated or frosting will disintegrate. 

 

 

Hope you saved room…