Beef olives in port gravy recipe
- Meat and poultry
- Braised beef
Beef olives cooked in a ruby port gravy. Look for them at a good butchers.
36 people made this
- 750ml boiling water
- 175ml ruby port
- 2 beef OXO® cubes
- 1 1/2 teaspoon tomato puree
- 2 tablespoons olive oil
- 3 rashers streaky bacon, roughly chopped
- 6 beef olives
- 1 large onion, roughly chopped
MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min
- In a saucepan add the water, port, stock cubes and tomato puree. Bring to the boil, then simmer until reduced by half (20 to 25 minutes).
- Meanwhile, heat 1 tablespoon of the oil in a saute pan and add the bacon; cook for a few minutes then add the onion. Once onions have softened, use a slotted spoon and set aside in a bowl with the bacon.
- Add the other tablespoon of oil to the saute pan and heat on a medium high heat. Add the beef olives and brown all over.
- Add the bacon and onion back to the saute pan and pour over the gravy. Cover and simmer on a low heat until there is only little gravy left (enough to spoon over the olives when serving, usually 25 to 30 minutes). Serve immediately.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Absolutely loved this . The port gravy is out of this world extremely tasty and rich definitely one I’ll be making again . Highly recommend this meal and such an easy recipe to follow-12 Oct 2017
1. Preheat the oven to warm l60°C (315°F/ Gas 2–3). Put the breadcrumbs, parsley, lemon rind and nutmeg in a bowl. Mix in the egg and wine with a fork. Season well.
2. Lay each piece of meat between two sheets of plastic wrap and pound with a rolling pin to about 16 × 14 cm. Divide the stuffing among the meat pieces, shape into a sausage, then roll the meat into a parcel. Tuck in the ends and tie with string. Repeat with the remaining meat.
3. Heat the butter in a 2.5 litre flameproof casserole. Brown the beef parcels for 2–3 minutes. Remove. Finely chop the mushrooms and add to the casserole with the garlic and onion. Cook, stirring, for 5 minutes, or until softened. Add the stock and stir for 1–2 minutes. Arrange the beef olives in the casserole in a single layer. Bake for 1 hour, or until tender.
4. Remove the string from the beef. Cover and set aside. Combine the flour and butter in a bowl to form a paste. Return the casserole to the stove top and gradually whisk in the paste. Stir until the sauce boils and thickens. Return the beef olives to the casserole and reheat gently on the stove top. Cut the beef olives into 3–4 slices and top with the sauce and parsley.
Red Wine Beef Stew
One of the best beef stews ever, this French red wine stew with olives is pure comfort food, perfect for the cold autumn and winter days.
There are quite a few French recipes that I cook regularly: quiche Lorraine for instance. Although I&rsquove never posted a recipe for it myself, I&rsquove made a classic quiche Lorraine dozens of times. The same with crème caramel, one of my favorite desserts ever.
Coq au vin or coq au Riesling are also family favorites and boeuf bourguignon is something I often cook around Christmas time when guests are coming. Not to forget ratatouille, Remy&rsquos ratatouille to be exact, one of my daughter&rsquos favorite dishes.
And these are some of my favorite recipes, although, generally, I cannot say that I am much into French cooking. I know many will be shocked to hear this&hellip :). It is not that I don&rsquot like it if I ever get to eat it, but somehow I am not often tempted by French recipes myself.
Might be the fear of the amounts of butter one associates with French cooking, I cannot say, but truth is, I don&rsquot even own a French cookbook, and I have about 400 cookbooks&hellip
I really should buy Julia Child&rsquos books, it&rsquos crazy that I don&rsquot have them!
WHAT IS DAUBE A LA BOEUF?
Daube a la boeuf or daube provencal is a classic French dish originating in the Provence. There are many variations of daube, what I am making today is a daube provencal containing olives.
A daube is traditionally cooked in a special terracotta braising pan called daubiere, hence the name daube. Daube also refers to a cooking technique of stewing meat.
The daubiere resembles a pitcher and has a concave lid. It is a dish built in a way that prevents the evaporation of the cooking liquid.
What to use instead of a daubiere?
I don&rsquot have a daubiere and I am pretty sure that few people outside of France have even seen one. So ho w to cook a daube without a daubiere?
It is not that difficult, actually.
You will need a Dutch oven or another good heavy-bottomed dish. To create the effect of a daubiere, which is to prevent the condensation of the cooking liquid, place a piece of parchment paper, which is slightly larger than the pot itself, over the pot. Place the lid on top, making sure that it is tightly closed. This way even less water can evaporate.
INGREDIENTS FOR RED WINE BEEF STEW
- Traditionally, daube is made with lesser cuts of meat, the daubiere helping to tenderize these cuts.
- I used beef chuck roast, which is actually quite a nice piece of beef, perfect for stewing.
- I use a whole piece of streaky bacon with the rind still on. I render the fat from the whole piece of bacon rind and use the fat to sear the beef. It adds flavor to the red wine stew.
- Remove the rind of the bacon in one whole piece and only chop the bacon after that.
- This is optional, but I would recommend it.
- If using already chopped bacon without the rind, sear the beef in olive oil or lard.
- I use a good wine that I enjoy drinking as it is as well. Not the cheapest one, but nothing too expensive either.
- Use a good quality beef stock. Homemade is always best, but otherwise use your favorite brand, something flavorful and not too salty.
- I prefer to use beef bone broth or turkey bone broth (if that is what I have in the freezer) most of the time. It has more flavor than regular beef broth and brings the sauce to a whole new level.
- If you&rsquore not using bone broth, you might want to add a cube stock to the beef stew to enhance the flavor.
- But careful with the salt, adding broth cubes means adding extra salt as well, and you don&rsquot want the dish to be too salty.
- I always use black olives with pit. Pitless olives make no sense for me, they are watery and have no flavor.
- When using olives that still have the pit inside, warn the people at the table about the pits. Most people don&rsquot expect them and you would not want anyone to break a tooth. 🙂
TIPS FOR MAKING RED WINE BEEF STEW
- If the bacon piece has the rind on, remove the rind in one piece. Render the fat and sear the beef in that fat.
- Always take the time to properly dry the meat cubes before frying them. If they are too wet, they will stew instead of being nicely seared.
- For the same reason, do sear the beef pieces in several batches. If you overcrowd the pan, the meat will stew instead of being seared.
- Don&rsquot add too much salt at the beginning. It is better to add less and adjust the taste at the end.
WHAT TO SERVE WITH DAUBE?
- Most of the times I would serve crusty white bread with the red wine beef stew.
- A softer polenta on the side is also delicious.
- Otherwise, you can never go wrong with potatoes, either boiled or mashed.
- Leftovers can be easily reheated.
MORE FRENCH RECIPES
CONFIT DE CANARD &ndash Crispy skin, melt-in-your-mouth meat, this duck leg confit is just amazing!
COQ AU RIESLING &ndash French tender chicken legs smothered in a creamy white wine sauce with mushrooms and grapes.
BAKED CROQUE MONSIEUR RECIPE &ndash A famous French recipe for Croque monsieur &ndash baked ham and cheese sandwiches with Béchamel sauce and Gruyère cheese.
FRENCH STYLE GREEN BEANS &ndash An easy to make green beans almondine recipe, French-style sauteed green beans with almonds.
FRENCH APPLE CAKE &ndash This French apple cake is one of the easiest cakes to make.
Crock-Pot 3-Ingredient Pork Chops
When you just need something super easy, super fugal and super TASTY, look no further than this recipe for 3-ingredient pork chops made in your slow cooker.
Thin cut boneless pork chops are simmered away in savory beefy gravy and ranch dressing mix (you can use our homemade ranch dressing mix or store bought) for about 6 to 8 hours until the chops are tender.
I like to serve these yummy pork chops with mashed potatoes (the gravy tastes amazing over the potatoes) and then some sort of steamed veggies like broccoli or Brussels sprouts.
Beef olives (bragioli)
The joy of this recipe is that you don’t need the best cuts of meat to make a delicious meal. Thin slices of tenderised beef are stuffed with minced veal, herbs and flavourings and gently cooked in a tomato-based sauce. This can also be served as two meals in the traditional Maltese way with the cooking sauce paired with pasta as a first course.
- 3 tbsp olive oil
- 2 large onions, diced
- 5 garlic cloves, crushed
- 400 g tin tomatoes
- 1 cup flat-leaf parsley leaves
- ½ cup basil leaves
- 2 bay leaves
- 250 ml red wine
- 500 ml water
- salt and pepper
- 6 thin slices of topside or round steak
- 400 g minced veal
- 2 bacon rashers, diced
- 2 garlic cloves, crushed
- ½ cup finely chopped flat-leaf parsley
- 1 tbsp finely chopped oregano
- 1 spring onion, finely sliced
- ½ cup grated gbejniet (Maltese cheese)
- 2 eggs, beaten
- salt and pepper
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the sauce, heat the oil in a large saucepan and add the onion and garlic. Fry until softened. Add the remaining ingredients and leave to simmer while you prepare the bragioli.
Flatten the beef slices with a mallet and set aside. Mix the remaining ingredients together well, seasoning with salt and pepper. Place a generous tablespoon of mixture on each slice of beef, spreading out well. Roll up and secure with toothpicks or tie with butcher’s string. Place the rolls in the sauce and simmer for 1½ hours over low heat.
Our traditional beef olives with your choice of stuffing – beef sausagemeat, haggis, or skirlie.
Slow cook for a delicious, comforting supper.
Each beef olive is approx 150g or £1.56 (or £10.40 per kg)
To brown before cooking: Heat 1-2 tablespoons of oil in a non-stick frying pan. Remove olives from all packaging and fry for 2-3 mins, turning frequently. Once browned place in an oven proof dish and follow oven instructions below.
OVEN: Preheat oven to 200°C/ Gas mark 6 (190 °C for fan assisted ovens). Remove olives from all packaging and place in an oven proof dish, add enough water or beef stock to ensure the bottom half of each olive is covered along with some diced root vegetables. Cover and place the dish in the oven and cook for 40 – 45 minutes, turning the olives half way through cooking. Carefully remove the dish from the oven, place the cooked olives aside then thicken the stock to create sauce to pour over the olives.
Ensure the product is cooked thoroughly before serving. As all appliances may vary, these are guidelines only.
Pork Medallions with Mushroom Gravy
Transform pork tenderloin into juicy, tender quick-cooking pork medallions nestled in a rich and flavorful mushroom gravy. Once the ingredients are prepped, this tasty entrée can be on the table in about 30 minutes. A company worthy, restaurant quality pork recipe you can make at home!
Where do you get pork medallions?
Pork medallions are made by slicing pork tenderloin crosswise into thick rounds. To achieve an even thickness, the medallions are pressed with the heel of your hand. This cut of pork is like beef tenderloin, which when sliced is called beef tenderloin steak. Instead of calling them steaks, this cut of pork is called medallions.
The medallions are patted dry and seasoned, then pan seared for 3 to 4 minutes per side. Once seared the pork is set aside and kept warm while making the mushroom gravy.
This simple gravy is made with pan seared mushrooms, minced shallots, garlic, fresh thyme, flour, chicken broth and Worcestershire sauce. No cream or wine is needed! The bulk of the flavor comes from the fond (French for base) that forms on the bottom of the pan. Those delicious browned bits of caramelized flavor enhancers are magic!
What are the best kind of mushrooms to use in this mushroom gravy?
Oh mushroom gravy! This incredible gravy should be filed under ‘moan-worthy‘ recipes all by itself. To achieve the amazing earthy and meaty flavor, we use two kinds of mushrooms cremini or white, and dried porcini.
Where can you find dried porcini mushrooms?
Dried porcini mushrooms are sold in small clamshell packages in most well-stocked grocery stores. Look for porcini mushrooms in the same area as canned mushrooms, or a specialty Italian section. Porcini mushrooms can be a little pricey when bought in bulk, but you only need a little. These mushrooms are essential to the meaty flavor of the gravy.
How are porcini mushrooms used in this gravy?
Porcini mushrooms are sometimes sold fresh but I’ve never been able to find them. However, you don’t need fresh porcini mushrooms for this recipe. Dried porcini are easily rehydrated in a cup of water that’s been microwaved for 1 minute. The mushrooms are set aside to steep for 5 minutes before being drained and chopped. This simple step achieves two things. It rehydrates the mushrooms quickly and creates a mushroom broth which is then used when making the gravy.
What else can you make with porcini mushrooms?
You can use porcini mushrooms in just about any recipe that calls for mushrooms. Add a rehydrated, minced porcini mushroom to scrambled eggs for breakfast, or stir into a quiche before baking. We also use porcini mushrooms in our Wild Rice & Mushroom Soup for the incredible earthy flavor we love. These little dried-up mushrooms will not go to waste and last much longer than fresh! Store dried porcini mushrooms in a cool, dark location in an airtight container for up to 6 months.
Can you double the pork in this recipe?
Yes, you can easily double the amount of pork used in this recipe. I recommend searing the pork medallions in batches so you don’t over-crowd the pan. Many pork tenderloins are sold in packages of two. If you’re serving 6 to 8 people, I suggest using both tenderloins, or at least one and a half. Pork medallions are pretty small so you’ll need 3 or 4 medallions per person. A one-pound tenderloin can be cut into 12 to 14 medallions.
Serve with mashed potatoes and a fresh green vegetable for a memorable meal you’ll want to make again, and again!
All the information I wanted to share
As I mentioned in the video, there was a lot of information I wanted to share and that’s because I made a fair amount of changes to the original recipe. There are also a number of variations in the original recipe itself. I wanted to mention all these points because you can choose to incorporate them in the way you make your beef bourguignon. I literally went through 20 different recipes and videos to finalize this one.
Bacon – This can be completely omitted if you don’t eat pork. You can use any kind of bacon that is available to you, I went for the smoked cubes because I much prefer getting nice chunky bacon bits. You can use back bacon or streaky bacon. I also chose to cook the bacon along with the stew, however many people like to sprinkle it just before serving on individual portions. That gives you a more crunch texture from the bacon. If you stew it with the meat, it’s not going to stay crispy.
Wine – Now I’m expecting a lot of people asking me if they can make this without wine. I know, it’s like some Indian ‘pure vegetarians’ asking me how to make an omelet without eggs. However for those not living in Europe/UK and certain countries, wine is not something a lot of people keep at home. There is also this whole cultural thing of not cooking with alcohol or having it in your house if you live with your parents because it’s a ‘bad habit’. Before I get into a rant or long ramble about this, you can manage without the wine but it’s not going to taste the same. It will just be a beef stew then.
If you do skip the wine you can just add more stock and also maybe throw in some red wine vinegar if you have for a bit of acidity, maybe a tablespoon. You can also add some tomato puree. If you are worried about the carbs from the wine, a cup of red wine has on average 4 carbs. This dish makes 4-5 servings, you should be ok.
Tomato/Tomato Paste – I’m sure you are thinking, you didn’t use any. Exactly, I did however seem to find a few recipes that did call for tomato or tomato paste. I decided to keep out the extra carbs from it because I was already using wine. As mentioned above this will work as a replacement for wine if you want to make it without it.
Herbs/Bouquet Garni – This refers to just a bunch of herbs tied together to impart flavour. I used what I had at home and honestly you can mix it up with you like. I do also suspect if you actually chop the herbs like rosemary, parsley and thyme and put it in, the flavour of the herbs will be more pronounced. When it’s just tied and stewed in with everything it’s a lot more ‘mild’.
That’s all I can think off for now, if anything else comes to mind, I’ll add it here at some point. If you have any ideas, tips or tricks about this dish, leave me a comment.
- 2 tablespoons olive oil
- 1 medium yellow or white onion, finely chopped (about 1 cup)
- 1 small red bell pepper, cored and seeded, finely chopped (about 3/4 cup)
- 1 tablespoon tomato paste
- 4 medium cloves garlic, finely chopped (about 4 teaspoons)
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- Kosher salt and freshly ground black pepper
- 2 bay leaves
- 1/2 cup dry white wine
- 1 1/2 pounds ground beef
- 1 cup diced canned tomatoes
- 2 tablespoons Worcestershire sauce
- 1/3 cup raisins
- 1/2 cup pimento stuffed olives plus 2 tablespoons brine
- 2 tablespoons capers
- 1 large waxy potato (such as Yukon Gold or red about 8 ounces), peeled and cut into 1/4-inch cubes
Heat oil in large skillet over medium-high heat until shimmering. Add onion and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add tomato paste, garlic, cumin, oregano, 1 1/2 teaspoons salt, 1 teaspoon pepper, and bay leaves and cook until fragrant and tomato paste darkens in color, about 2 minutes. Add wine and cook until reduced to 1/4 cup, about 5 minutes.
Add meat and cook, stirring and breaking up chunks, until no longer pink, 5 to 7 minutes. Stir in tomatoes, Worcestershire sauce, raisins, olives, capers, brine, and potatoes. Cover, reduce heat to medium-low, and cook until potatoes are tender, about 12 minutes.
Remove cover and season to taste with salt and pepper. Remove and discard bay leaves. Serve with white rice and black beans.
A Sampling of Recipes from the First Ladies and Presidents
From Martha Washington’s Black Great Cake to the Kennedy’s Strawberry Romanoff, delight in the following recipes enjoyed by our nation’s presidents and first ladies. Click a recipe category or scroll down to discover each one. To learn more about White House kitchens and menus, be sure to read all of “A Taste of the Past: White House Kitchens, Menus, and Recipes.”
Martha Washington’s Recipe for Black Great Cake
Take 40 eggs and divide the whites from the yolks and beat them to froth. Then work 4 pounds of butter to a cream and put the whites of eggs to it a Spoon full at a time till it is well work’d. Then put 4 pounds of sugar finely powdered to it in the same manner then put in the Yolks of eggs and 5 pounds of flour and 5 pounds of fruit. 2 hours will bake it. Add to it half an ounce of mace and nutmeg half a pint of wine and some fresh brandy. Five and a half hours will bake it.
Nelly Custis Lewis’ Recipe for Hoecakes
“. . . The bread business is as follows if you wish to make 2 1/2 quarts of flour up-take at night one quart of flour, five table spoonfuls of yeast & as much lukewarm water as will make it the consistency of pancake batter, mix it in a large stone pot & set it near a warm hearth (or a moderate fire) make it at candlelight & let it remain until the next morning then add the remaining quart & a half by degrees with a spoon when well mixed let it stand 15 or 20 minutes & then bake it—of this dough in the morning, beat up a white & half of the yilk of an egg—add as much lukewarm water as will make it like pancake batter, drop a spoonful at a time on a hoe or griddle (as we say in the south). When done on one side turn the other – the griddle must be rubbed in the first instance with a piece of beef suet or the fat of cold corned beef . . .”
– Excerpt from a letter written by Nelly Custis Lewis,
Martha Washington’s youngest granddaughter
Martha Jefferson Randolph’s Recipes
Boil as much macaroni as will fill your dish, in milk and water, till quite tender drain it on a sieve sprinkle a little salt over it, put a layer in your dish then cheese and butter as in the polenta, and bike it in the same manner.
Cut slices from a fat rump of beef six inches long and half an inch thick, beat them well with a pestle make a forcemeat of bread crumbs, fat bacon chopped, parsley, a little onion, some shred suet, pounded mace, pepper and salt mix it up with the yelks of eggs, and spread a thin layer over each slice of beef, roll it up tight, and secure the rolls with skewers, set them before the fire, and turn them till they are a nice brown have ready a pint of good gravy, thickened with brown flour and a spoonful of butter, a gill of red wine, with two spoonsful of mushroom catsup, lay the rolls in it, and stew them till tender garnish with forcemeat balls.
To Boil Eels
Clean the eels, and cut off their heads, dry them, and turn them round on your fish plate, boil them in salt and water, and make parsley sauce for them.
To Pitchcock Eels
Skin and wash your eels, then dry them with a cloth, sprinkle them with pepper, salt, and a little dried sage, turn them backward and forward, and skewer them rub a gridiron with beef suet, broil them a nice brown, put them on a dish with good melted butter, and lay around fried parsley.
Chicken Pudding, a Favorite Virginia Dish
Beat ten eggs very light, add to them a quart of rich milk, with a quarter of a pound of butter melted, and some pepper and salt stir in as much flour as will make a thin good batter take four young chickens, and after cleaning them nicely, cut off the legs, wings, &c. put them all in a sauce pan, with some salt and water, and a bundle of thyme and parsley, boil them till nearly done, then take the chicken from the water and put it in the batter pour it in a dish, and bake it send nice white gravy in a boat.
One measure of jelly, one of cream, and half a one of wine boil it fifteen minutes over a slow fire, stirring all the time sweeten it, and add a spoonful of orange flower or rose water cool it in a mould, turn it in a dish, and pour around it cream, seasoned in any way you like.
Pick the stems and blossoms from two quarts of green gooseberries put them in a stew pan, with their weight in loaf sugar, and a very little water—when sufficiently stewed, pass the pulp through a sieve and when cold, add rich boiled custard till it is like thick cream put it in a glass bowl, and lay frothed cream on the top.
Thomas Jefferson’s Recipes
Observations on Soup
Always observe to lay your meat in the bottom of the pan with a lump of fresh butter. Cut the herbs and roots small and lay them over the meat. Cover it close and put it over a slow fire. This will draw forth the flavors of the herbs and in a much greater degree than to put on the water at first. When the gravy produced from the meat is beginning to dry put in the water, and when the soup is done take it off. Let it cool and skim off the fat clear. Heat it again and dish it up. When you make white soups never put in the cream until you take it off the fire.
Shred one-half pound of lean beef and a pound of suet very fine, the yolks of three eggs, one spoonful grated bread, some sweet herbs, pepper, salt, and onion. It will fill a cabbage that must be parboiled and opened on top. Scoop it out till you think it will receive the meat. Fill it, close it up, tie it hard and close in a cloth. When it has boiled a little, tie it closer. It must boil two and a half hours.
Ice Cream Recipe
2 bottles of good cream.
6 yolks of eggs.
1/2 lb. sugar
mix the yolks & sugar
put the cream on a fire in a casserole, first putting in a stick of Vanilla.
when near boiling take it off & pour it gently into the mixture of eggs & sugar.
stir it well.
put it on the fire again stirring it thoroughly with a spoon to prevent it’s sticking to the casserole.
when near boiling take it off and strain it thro’ a towel.
put it in the Sabottiere*
then set it in ice an hour before it is to be served. put into the ice a handful of salt.
put salt on the coverlid of the Sabotiere & cover the whole with ice.
leave it still half a quarter of an hour.
then turn the Sabottiere in the ice 10 minutes
open it to loosen with a spatula the ice from the inner sides of the Sabotiere.
shut it & replace it in the ice
open it from time to time to detach the ice from the sides
when well taken (prise) stir it well with the Spatula.
put it in moulds, justling it well down on the knee.
then put the mould into the same bucket of ice.
leave it there to the moment of serving it.
to withdraw it, immerse the mould in warm water, turning it well till it will come out & turn it into a plate.
To see Thomas Jefferson’s hand-written recipe for ice cream in the Library of Congress collection, click here.
Lucy Web Hayes’ Recipes
2 pints corn meal mixed with a little pinch of salt
1 pint jar milk with 1 teaspoonful soda
1 egg, well beaten
Add a little more milk if needed. Have the pan buttered and very hot.
Like many Americans, President Hayes was an avid oyster-lover.
Put a quart of oysters on the fire in their own liquor. The moment they begin to boil, skim them out and add the liquor, a half-pint of hot cream, salt, and cayenne pepper to taste. Skim it well, take off the fire, add to the oysters an ounce and a half of butter broken into small pieces. Serve immediately.
Henrietta Nesbitt’s Recipes
Gumbo Z’Herbes (Cheapest Soup)
1 bunch each of spinach, mustard greens, green cabbage, beet tops, watercress, radishes, chopped onion, parsley, thyme, bay leaf, green onion top, salt, pepper, red pepper pod or drop of Tabasco. Bacon strip, veal or port brisket, or hambone.
Wash well the greens, bacon strip, hot water and boil well. Drain off water and save it. Fry meat in one tablespoon lard, chopping up the while with the greens with the onion and seasoning. Take out the meat and fry the greens, stirring. When well fried, all the flour, stir. Season well. Add meat and the treasured water of the boiled greens leave all to simmer for an hour or so.
Croquettes (Can be Done Day Ahead)
Make thick heavy cream sauce, let it get cold. Use left-over fish made into regular croquettes. Dip in fine bread crumbs, then into eggs, and back into bread crumbs. Cover with cloth if you want to keep until next day to cook.
Lismore Stew (Serves Six)
2 pounds lean chuck cut in cubes
12 onions size of walnut or quarter
2 bunches carrots cut
Tops of bunch of celery cut in short lengths.
Use Dutch oven or iron pot. Braise meat in some fat until nicely browned on all sides so as to have nice gravy. Add vegetables and water, salt and pepper to taste. Add a clove of garlic, then one-fourth teaspoon of stew herbs. Simmer over low fire several hours, watch and stir. Before serving add teaspoon of Worcester or similar sauce. Simmer few minutes.
Dwight Eisenhower’s Recipe for Green Turtle Soup
Cut off the head from a live green turtle and drain the blood. Remove the four flappers from the turtle with a sharp knife divide the back and the belly into four parts and put the whole (without the intestines) in boiling water for about three minutes.
Now lift the pieces from the boiling water. While they are still warm, remove the skin with a coarse cloth, then wash the pieces well and lay them in clean water with a sufficient amount of mixed vegetables, bay leaves, thyme, a little garlic, lemon skin, parsley, and season with salt and pepper.
Let the whole cook from two and a half to three hours. Strain and cut the turtle meat into small cube-sized pieces and place in a pot, covered with sherry. Put the strained turtle broth into a clean pot add chopped beef, fresh mixed vegetables, whites of eggs, bay leaves, garlic, cloves, parsley season with salt and pepper and cook this again for three hours.
Strain the turtle broth with a cheesecloth wash the pot in which you have just finished cooking and put into it again the strained broth. Keep the whole hot.
To obtain a more delicate and more spicy flavor prepare the following: add to sherry wine, thyme, rosemary, bay leaves, coriander, sage, basil, black and white pepper. Heat and strain and according to your taste add this to the turtle soup before serving.
Chef René Verdon’s Recipes
Strawberries Romanoff (from the Kennedy’s White House Luncheon with Princess Grace)
1 cup vanilla ice cream
4 cups halved small strawberries
2 tbsp each curacao and Grand Marnier or other orange-flavored liqueur
1/2 cup whipping cream
1 tbsp confectioner’s sugar
1/2 tsp pure vanilla extract
Candied violets or mint leaves
Place ice cream in refrigerator for 30 minutes or until soft enough to smooth easily with the back of a spoon.
Meanwhile, place the strawberries in large bowl. Pour curacao and Grand Marnier over berries stir gently to combine. Let stand for 30 minutes.
In large chilled bowl and using electric mixer, beat whipping cream at low speed for 45 seconds or until slightly thickened. Add sugar and vanilla increase speed to medium-high and beat for 3 minutes, or until thick.
In large bowl, stir softened ice cream with wooden spoon until soft. Using rubber spatula, fold dollop of whipped cream into ice cream. Add remaining whipped cream and fold gently until well combined.
Into each of chilled glass dessert bowls, spoon enough strawberries to just cover bottom top with large dollop of cream mixture, then divide remaining berries, and any juices, among bowls. Distribute remaining cream equally. Garnish each dish with candied violets or mint leaves. Serve immediately. Makes 6 servings.
Tips: If strawberries are large, cut into quarters. Candied violets can be purchased at most upscale grocers or cake decorating shops.
John F. Kennedy’s Favorite Boston Clam Chowder
2 lb little neck clams in shells (or 1 cup shucked clams)
1 tbsp butter
1 oz salt pork or bacon, cubed
1 onion, finely chopped
2 potatoes, peeled and diced (about 1 lb)
1/2 tsp each salt and pepper
1 cup warm milk
3/4 cup warm whipping cream
Under cold running water and using a clean nylon scrub pad or small brush, scrub clams to remove loose barnacles and dirt. Place clams in a large deep saucepan add just enough water to cover. Bring to boil boil for 5 minutes or until shells open. Strain through fine mesh sieve set over bowl, reserving broth. Remove clams from shells chop flesh into 1⁄2 inch pieces. Reserve.
In large saucepan, melt butter over medium heat. Add salt pork cook, stirring often, for 2 to 3 minutes or until just translucent. Add onion cook, stirring occasionally, for 10 minutes or until translucent but not brown.
Add potatoes cook, stirring, for 1 minute. Add reserve broth and bring to boil boil for about 8 minutes or until potatoes are fork-tender. Add clams, salt, and pepper cook for 1 minute or until clams are heated through. Remove from heat stir in milk and cream. Serve immediately. Makes 6 servings.
Tip: if re-heating, do not boil.
©2016 Mary Brigid Barrett The National Children’s Book and Literacy Alliance