Beef Bourguignon

Juli Child’s book

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Spaghetti and Meatballs

http://smittenkitchen.com/blog/2008/10/meatballs-and-spaghetti/

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In the future, sear the meatballs a lot. They won’t get overcooked. Don’t drain the diced tomatoes for the sauce. I ended up with ~30 meatballs. I doubled the sauce and it was a very appropriate amount…doubled amounts are noted below. I used 50/50 pork/beef and it was fine, veal probably isn’t necessary for this recipe.

 

For the meatballs: 
1 pound ground pork
1 pound ground beef
1 1/4 cups fresh white bread crumbs (about 5 slices, crusts removed)
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper, or more to taste
1 teaspoon onion powder
1 extra-large egg, beaten
Vegetable oil
Olive oil

For the sauce:
2 tablespoons good olive oil
2 cups chopped yellow onion (1 onion)
3 teaspoons minced garlic
Pinch of red pepper flakes
1 cup good red wine
1 (28-ounce) can pureed tomatoes
1 (28-ounce) can chopped or diced tomatoes
2 tablespoons chopped fresh flat-leaf parsley
3 teaspoons kosher salt
1 teaspoon freshly ground black pepper

For serving: 
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan

Make the meatballs: Place the ground meats, bread crumbs, parsley, Parmesan, salt, pepper, onion powder, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have something like 30 meatballs?

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don’t clean the pan.

Make the sauce: Heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and red pepper flakes, and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through.

Serve hot on cooked spaghetti and pass the grated Parmesan.

Chicken and Mushroom Marsala

http://smittenkitchen.com/blog/2008/03/alexs-chicken-and-mushroom-marsala/

3 whole boneless chicken breasts with skin (about 2 1/2 pounds), halved (see Note)
1 1/2 tablespoons olive oil
3 1/2 tablespoons unsalted butter
1 onion, halved and sliced thin
3/4 pound mushrooms, sliced thin, any variety you like
1/2 cup dry Marsala
1 cup chicken broth
2 tablespoons minced fresh parsley leaves (optional, for garnish)

 

Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.

Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.

Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.

 

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This was great but is a huge recipe – probably halve it.