Family Weekend!

I love when my whole family is together!  This past long weekend my sister and her fiance came to visit and we had a great time!  We also got to spend time with his cousins, great to meet new family :)  I spent a lot of time cooking and baking, which I love, but by the end of the weekend a Chinese food menu was replacing a recipe....I was all cooked out :)

Beef Bourguignon

3lbs. cubed stew beef

8 ounces bacon, chopped

2 carrots, diced

1 medium onion, diced

1lb. mushrooms

3 cups Chianti

3 cups beef stock

1 tablespoon tomato paste

2 garlic cloves, smashes
1 bay leaf

3 tablespoons flour
olive oil

unsalted butter
salt and pepper

Heat oven to 450 degrees.

In large dutch oven or covered casserole heat 1 tablespoon olive oil over medium heat.  Place in chopped bacon and cook stirring until browned.  Remove bacon from pan and set aside leaving all grease in pan.

Make sure that stew meat is dry- pat with paper towels.  Still over medium heat, brown beef on all sides and place with bacon.  Repeat until all meat is browned. 

Using same pan brown carrots and onions, appx. 5 minutes.  Set aside with beef and bacon.  If there is any remaining grease in pan, pour it out.  Return bacon, beef and vegetables to pan and sprinkle with 3 tablespoons flour, salt and pepper.  Stir to coat.  Cover pan and place in oven for 5 minutes, stir, and leave in for another 5 minutes.  Remove from oven and return to stove top.

Reduce oven temp to 300 degrees.  On stove turn burner to med-low.  Add in Chianti and bring to a boil.  Add in beef stock, tomato paste, garlic and bay leaf.  Simmer for 5 minutes.  Cover and place in oven for 2 1/2-3 hours.  Meat should be tender and sauce will thicken.  Remove from oven.

In saucepan melt 2 tablespoons unsalted butter and 1 tablespoon olive oil.  Add in mushrooms and saute until tender and browned, appx. 7 minutes.  Add to beef and serve!

Serves 6 people.

*This recipe can be made a day ahead and kept in the fridge, reheat on stove top*


Roasted Garlic Mashed Potatoes

One Head Garlic

4 pounds Idaho potatoes

1 stick butter

1/2-1 cup half and half or light cream

salt and pepper
olive oil

Heat oven to 375 degrees.  Cut off top of garlic head leaving cloves exposed.  You will be cutting about 1/4 of the way into the head of garlic.  Rub top of garlic with about 2 teaspoons of olive oil and sprinkle with salt and pepper.  Place on piece of tin foil and create a "nest" around the garlic.  Place in oven for 40 minutes.  Garlic should be fragrant and golden brown in color.

Meanwhile peel and quarter potatoes and place in large pot of cold water with 1 teaspoon salt.  Bring to boil and cook until tender.  Pour out water, leave potatoes in pot, set aside.
Remove garlic from oven and allow to cool slightly.  Remove cloves from head and place in small bowl food processor.  Add in 2-3 tablespoons soft butter.  Process until combined. 

With potato masher mash potatoes in pot until only a few lumps remain.  Add in garlic butter, remaining butter and 1/2 cup cream.  With hand mixer whip together.  Add more cream as needed and salt and pepper to taste.