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Archive for December, 2011

Beef Stew with Dried Cherries

This recipe is from Sally, one of our customers at the University District market.  Sally says:

I was on a private tour of the Saviah winery in Walla Walla, where a chef prepared a special lunch for our small group.  Everyone was so taken with this stew, it was perfect for spring.  The chef at the winery just gave me the quick recipe without amounts.  I decided to try it immediately and see how close I could get. 

It’s very close.  And very good, so here goes–the amounts are adjustable per your taste:

Beef Stew with Dried Cherries
1.25 # lean beef (chuck and sirloin tip)
1/3 c.  flour
1/4 tsp +- ea. cinnamon and allspice
oil for browning

CUT the beef into ~1” cubes, salt and pepper lightly

COAT very lightly with the flour, mixed with cinnamon and allspice

BROWN in oil in small batches (don’t let it steam), remove each batch as it cooks

It may be necessary to add a little more oil.

ADD and brown briefly:

1/2 large sweet white onion, roughly chopped

ADD:

1 c. mushrooms
1/2 c. dried sour cherries (I used Bing cherries)

4 c. home made or good beef broth
1 c. good red wine
1 Tb. balsamic vinegar

1/2-1 bay leaf

Simmer on low (always below a boil) until tender, about 60-90 minutes, depending on size of cubes. 

Adjust the seasonings. 

Yield: 2-4 servings

Our meal was thin and translucent–almost like soup, and served in cups with mashed potatoes on the side.  If this gets too thick, water it down with wine or broth or water.  Be sure to try this thin version, it’s not meant to be a thick stew–this is more delicate, light and tasty.

Enjoy!

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Golden Squash Soup

This recipe is from Taste of Home’s October/November 2007 issue. 

Golden Squash Soup

5 medium leeks (white portions only), sliced

2 T butter

 1 ½ lb butternut squash, peeled, seeded and cubed (about 4 C)

4 C chicken broth (or vegetable)

¼ tsp dried thyme

¼ tsp pepper

1 ¾ C shredded cheddar cheese

¼ C sour cream

2 T thinly sliced green onion

 In a large saucepan, sauté leeks in butter until tender.  Stir in the squash, broth, thyme and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 10-15 minutes or until squash is tender.  Cool slightly.

In a blender, cover and process squash mixture in small batches until smooth; return to the pan.  Bring to a boil. Reduce heat to low.  Add cheese; stir until soup is heated through and cheese is melted.  Garnish with sour cream and onion.

 Yield: 6 servings

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