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Italian-Style Stuffed Peppers
Here is my grandmother’s tried-and-true recipe for the best Italian-style stuffed peppers. Although I have made a few modern variations on stuffed peppers recently (some unsuccessful, I must admit), I wanted to take it back and make the *real* stuffed peppers my family and I have enjoyed for years so I asked my grandmother for her recipe.
The peppers are stuffed with a tasty mixture of ground beef, pork and veal, along with onions, cooked rice, bread, Parmesan cheese, fresh parsley and garlic. It’s full of traditional Italian flavors and almost tastes like a meatball. The cooked rice adds texture and heartiness, and the mixture of meats adds a ton more flavor and richness than if you only used ground beef. We have a special way of cooking it that doesn’t dry out the filling, but still allows the stuffed peppers to retain their shape. These stuffed peppers make for a lovely meal. Enjoy!
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Osso Buco
Last weekend we visited my family in America and I was delighted to help my mom and grandmother cook up a Milanese classic, veal Osso Buco. A traditional Osso Buco consists of thick-cut, bone-in veal shanks that are braised for several hours in a white wine, tomato and herb sauce, and finished with a piquant gremolata topping.
“Osso Buco” translates in Italian to “bone’s hole,” – you can see how this dish got its name once the veal is cooked up to perfection and all of the marrow has seeped from the bones, thus creating a rich, decadent sauce, and, yes, leaving a “bone’s hole” in the center of the shanks. Because the veal is slow-cooked in this sauce, the meat becomes tender and succulent and falls easily off the bone.
This is a timeless and classic
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Relais de l’Entrecôte Saint-Germain, Paris
At this classic Parisian brasserie, there is no menu and vegetarians are somewhat discouraged to attend. Relais de l’Entrecôte Saint-Germain is part of a group of 3 restaurants in Paris, all specializing in (exclusively) steak frites with their famous secret sauce. I was a bit weary of this place because it seemed gimmicky and appeared way too often in tourist books and cheesy “best of” guides. Since they do not take reservations, it is not uncommon to wait several hours for a table.
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Beef Stew with Rosemary
Here is a recipe I made recently for a hearty and filling homemade beef stew. The stew is made with good quality stewing steak and plenty of red wine and rosemary for depth and flavor. Instead of starchy potatoes, I used onions, carrots, parsnips and green peas to add texture and volume. Parsnips are root vegetables, closely resembling carrots, and are a great substitute for potatoes if you are watching your carbs. Choosing a good quality red wine is key – I used a nice Vredenhof Cabernet Sauvignon, which made the stew a lovely dark burgundy color. After simmering for 2 1/2 hours+, the meat was tender and soft, and all of the flavors melded together perfectly. It’s my favorite beef stew recipe and can’t be beat for a simple yet satisfying dinner served with crusty bread (or on its own!) on a cool autumn night.
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Easy Beef Barley Soup
With a wonderful fall chill in the air, I couldn’t wait to make a warm and comforting soup. I decided to make a lightened up Beef Barley Soup that is an easy, one-dish weeknight meal. I used a very lean cut of beef to keep the fat and calories down and added loads of tasty vegetables along with hearty pearled barley. This soup can all be made in one pot and is full of rich flavor. I used sprigs of fresh thyme, bay leaves and fresh parsley to flavor the soup — you will enjoy the fragrant aroma of fresh herbs that fills your kitchen as the soup simmers on your stove. My Easy Beef Barley Soup is delicious on its own, or with a side of crusty bread.
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Truffle Beef Wellington for Two
A recipe for Beef Wellington needs little introduction. I have always wanted to make this elegant dish beloved by fine chefs around the world, so I decided my fiancé’s birthday was the perfect occasion to serve this impressive meal. Beef Wellington traditionally combines beef tenderloin, mushroom duxelles, and foie gras wrapped in flaky, buttery puff pastry and baked up to perfection. For my recipe, I decided to substitute truffle butter for fois gras and the results were sensational. If you like the distinctive smell and taste of truffle, this meal will be such a treat.
Most recipes for Beef Wellington use a 3-pound of beef tenderloin that serves up to 8 people. For this occasion, I needed a recipe for 2 so I made individual Beef Wellingtons with two 6-0ounce filet mignons. Most of the recipes I found for “Individual Beef Wellington” were pretty basic, so I decided to take matters in my own hands and put together my own recipe for the meal. The results were incredible and my fiancé raved for days about his special birthday meal. I served the beef with sautéed broccolini and baby potatoes roasted with garlic and rosemary. This meal is perfect for special occasions such as Valentine’s Day, Christmas, Anniversaries or Birthdays. The best part is you can assemble everything early in the day, refrigerate it, and take it out 30 minutes before you are ready to serve. This is a guaranteed way to impress that special someone!
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Chimichurri Flank Steak
For a little taste of South America in your kitchen, try this fiery recipe for Chimichurri Flank Steak. Chimichurri is the quintessential sauce of Argentina and best enjoyed on juicy, grilled steaks. Meats in Argentina are never served without a side of chimichurri! The traditional sauce is made with parsley, garlic and vinegar–and it surely packs a punch. To best showcase this tasty marinade, I decided to grill flank steaks, a long and thin cut of meat that is surprisingly lean and very juicy. Although this recipe is perfectly delicious on its own with a side of vegetables and potatoes, I decided to throw the steak in sizzling fajitas along with with sautéed onions and red peppers for a family dinner at the beach last week. Feel free to be creative with sides and serving suggestions. However you decide to serve it, the succulent, boldly flavored steak will take center stage. A perfect excuse to throw your next fiesta!