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Featured Cookbook
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Mascarpone-Stuffed Roast Chicken with Spring Herb Salad
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Beet Rib Eye and Vegetable Stew
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Bittersweet Chocolate Mousse Refrigerator Cake
Book Description
Every recipe from every 2004 issue of Food & Wine, the top-selling cuisine magazine - all in one beautiful volume. More than 900,000 subscribers heartily agree: there's always something delicious going on at Food & Wine. And it's all here in the annual cookbook, which includes every recipe published in the magazine during the year 2004 - more than 500 dishes accompanied by scrumptious-looking photographs.
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Food & Wine Annual Cookbook 2005: An Entire Year of Recipes
Authors:
Date: March 2005
ISBN: 1932624015
Publisher: American Express Publishing
Hardcover
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Total: 25 minutes
Servings; 4
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2 tablespoons vegetable oil
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2 pounds boneless beef rib eye, trimmed of visible fat and cut into 1-inch chunks
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Salt and freshly ground pepper
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1 tablespoon unsalted butter
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2 carrots, cut into 1/4-inch dice
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2 garlic cloves, coarsely chopped
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1 large Yukon Gold potato, cut into 1/4-inch dice
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1 large onion, cut into 1/4-inch dice
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1/4 cup all-purpose flour
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1 cup dry red wine
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2 cups beef stock or canned low-sodium broth
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4 thyme sprigs, plus thyme leaves for garnish
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1 bay leaf
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1 cup frozen peas
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Heat a large skillet. Add the oil and heat until wisps of smoke appear. Add the meat, season generously with salt and pepper, and brown on all sides over moderately high heat, about 4 minutes total. Using a slotted spoon, transfer the meat to a plate.
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Melt the butter in the skillet. Add the carrots, garlic, potato, and onion and cook until lightly colored, about 3 minutes.
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Stir in the flour. Add the wine and simmer, scraping up any browned bits from the bottom of the pan.
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Add the stock, thyme sprigs and bay leaf; bring to a boil. Cover and simmer over moderately low heat until the carrots and potato are fork-tender, about 6 minutes.
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Add the peas and the meat along with any accumulated juices, cover and simmer until the meat is heated through and medium rare, about 3 minutes.
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Discard the bay leaf and thyme sprigs. Season with salt and pepper, garnish with thyme leaves and serve.
Galen Zamarra
Wine: Rich, smoky-plummy Shiraz
More From This Book:
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Mascarpone-Stuffed Roast Chicken with Spring Herb Salad
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Beet Rib Eye and Vegetable Stew
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Bittersweet Chocolate Mousse Refrigerator Cake
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