Vegetable Beef & Barley Soup

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Vegetable Beef & Barley Soup

Gosh, it’s cold here. And I know our 10 degrees is nothing compared to some of my friends up north, who have been fairing in the negative temperatures this week. In this kind of weather, there’s nothing that’s better than a big pot of soup bubbling away on the stove.

Soups was one of the things I found hardest to “get right” in the kitchen when I was just learning how to cook. My mom made THE BEST vegetable beef soup, and for something that seemed so simple – the hell if I could ever get it right. I finally figured out I was being too fussy with it, it really does come down to simplicity. And time. Time is key too. Unlike chicken soups, beef soups don’t take all day. With the aid of a good store-bough beef stock (I personally love the Campbell’s brand found in the condensed soup aisle) a delicious, hearty, and filling soup can be on your dinner table in just a couple hours.

We usually reserve this meal for when I’ve cooked a roast of beef – either a big fancy prime rib roast, or a more affordable cut like an eye-of-the-round. In fact, I think we all might look forward to the second meal of soup than the first meal of roast beef! Well, I do at least. I can’t speak for the 3 other carnivores in my house. Did I tell you guys we found out Baby #3 is ANOTHER BOY?! It’s a good thing I love to cook, as I’m going to have quite a few bottomless pits to feed in a few years with three growing boys in the house! Big pots of soup will be my savior, and this one is my absolute favorite!

Don’t be afraid to play around with veggie combinations either. This is just usually what I have on hand in the pantry, and in the freezer – so I go with that. But I love to add chopped cabbage if I have that hanging around, or any other veggies that are hanging out in the fridge at the time. You can’t really go wrong with anything in here. I hope it becomes a favorite in your home too!

Vegetable Beef & Barley Soup

1 large onion, diced
3 carrots, peeled and sliced
3 stalks celery, diced
1 Tbsp olive oil
4 cups beef broth
12 cups water
1 (28 oz) can diced tomatoes
2 cups frozen corn kernels
2 cups frozen cut green beans
1 cup frozen green peas
1 cup frozen baby lima beans
5 cups leftover cooked beef roast (and bones if you have them), cut into small cubes
1 cup dried pearled barley
1 Tbsp kosher salt
1 tsp black pepper

In a large stockpot or dutch oven, heat oil over medium-high heat. Add the onion, carrots, and celery. Cook until starting to soften, about 5 minutes. Slowly add the beef broth, water, and tomatoes. Stir and bring to a boil.

Add the corn, green beans, peas, lima beans, cubed beef, salt, and pepper. Stir to combine, cover, and bring to a boil. When boiling, reduce heat to low and let simmer for about 1 hour – stirring occasionally.

Add barley to the soup, stir, and recover. Cook on low for an additional hour, longer is fine if time permits – stirring every now and again.

Season to taste with additional salt and pepper if desired before serving.

Rigatoni with Beef & Sausage Ragù

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Rigatoni with Beef & Sausage Ragù

I don’t know about where you guys are, but there was a hint of fall in the air here this weekend. We turned off the air-conditioning and opened up all the windows, and I even had to don a long-sleeved shirt at the local fireman’s carnival on Friday night.

Needless to say, I was feeling something in the way of comfort food. And what better fits that bill than a big bowl of baked cheesy pasta? My girlfriend made this dish for me after we brought home our first son Andrew, over 5 years ago now. She drove all the way from Annapolis to come and make us this pasta, and share dinner with us. It quickly became a favorite in our home, and consequently my “go-to” baked pasta dish.

Ground beef and spicy Italian sausage is simmered in a rich tomato sauce, releasing all their meaty flavor into the sauce. Then at the end, a bit of heavy cream is stirred in…making it lighter in flavor, but yet richer at the same time. Layered with a bit of mozzarella cheese before baking, it’s becomes bubbly and crusty in the oven – everything that a baked pasta should be. Paired with a glass of red, a fresh green salad, and some crusty bread – it’s the perfect Sunday meal to gather your family around the table. We intend to enjoy every last day of summertime, but I’m definitely looking forward to that chill in the air being here to stay!

Rigatoni with Beef & Sausage Ragù

1 lb. rigatoni
2 Tbs. olive oil, plus more as needed
1 yellow onion, chopped
4 garlic cloves, minced
1 lb. ground beef
1 lb. bulk sausage (Jimmy Dean Hot)
1/2 cup fresh parsley,chopped
2 tsp. dried oregano
1 (28 oz.) peeled and chopped tomatoes
1 cup heavy cream
Salt and freshly ground pepper, to taste
1/2 lb. whole-milk mozzarella cheese, shredded
1 cup grated Parmesan or aged Asiago cheese

Preheat oven to 350.

Bring a large pot two-thirds full of salted water to a boil. Add the rigatoni, stir well and cook until al dente (tender but firm to the bite), about 15 minutes or according to the package instructions. Drain the rigatoni, place in a large bowl and toss with a little olive oil to prevent sticking. Set aside.

In the same pot, heat the 2 Tbs. olive oil over medium-high heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the beef and cook, stirring to break up the meat, until no pink remains, about 10 minutes. Remove from pan and drain any remaining fat. Brown the sausage in the same pan, draining fat that has rendered during browning. Return the beef to the pan with the sausage. Add the parsley, oregano and tomatoes and stir well. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the tomatoes break down and the flavors have melded, about 20 minutes.

Stir in the cream, raise the heat and return to a boil. Remove from the heat and season with salt and pepper.

Return the rigatoni to the pot with the sauce and toss to coat well.

Oil the bottom of a shallow 3-quart baking dish. Spread half of the pasta mixture in the bottom of the dish. Sprinkle with half of the mozzarella. Top with the remaining pasta, the remaining mozzarella and the Parmesan. Bake until the sauce is bubbly and the top is crusty and golden brown, about 35 minutes. Remove from the oven, let stand for about 5 minutes and serve.

Source: adapted from Williams-Sonoma

Short Rib Cheesesteak Subs

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Short Rib Cheesesteak Subs

I’m kind of picky about my cheesesteak sandwiches. We have one sub shop on the island that has the best rendition. A few times I’ve tried to recreate them at home – they weren’t good. I suspect that it was the cut of beef I was using – usually a New York strip or ribeye, and they were just usually too chewy no matter how thinly I sliced.

Then I came across this recipe in last month’s Cooking Light (which, by the way…did anyone else dog-ear 92% of the magazine like I did?) and couldn’t wait to try it. I’d come across a 12 lb box of boneless short ribs at my local restaurant supply for an extremely reasonable price so it was perfect timing. The beef is seared and then rests while you get your peppers and onions going for topping.

And, the cheese sauce. Sharp cheddar and Dijon mustard in an ooey-gooey sauce? It doesn’t get any better than that kids. Pour any leftovers into a little serving dish on the side – perfect for dipping fries into. Or, just eat it with a spoon – I promise not to hold it against you…

Short Rib Cheesesteak Subs

1 French baguette
1/2 cup milk
1 Tbsp butter
1 tsp all-purpose flour
2 tsp Dijon mustard
1 tsp salt, divided
4 ounces sharp cheddar cheese, shredded
2 tsp olive oil, divided
1 cup vertically sliced onion
4 garlic cloves, thinly sliced
1 large orange bell pepper, cut into strips
12 ounces boneless beef short ribs, trimmed and very thinly sliced
1/2 tsp freshly ground black pepper

Preheat broiler to high.

Cut bread in half lengthwise and again crosswise. Hollow out tops and bottoms of bread, leaving a 1/2-inch-thick shell. Place bread halves on a baking sheet, cut sides up. Broil 1 1/2 minutes or until toasted.

In a medium saucepan, melt butter over medium heat. Add flour and whisk for 2 minutes to cook out the flour flavor, then slowly pour in the milk, whisking constantly. Once mixture thickens, stir in the cheese until melted.

Heat a large cast-iron skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion, garlic, bell pepper, and 1/8 teaspoon salt; sauté 5 minutes or until tender. Remove onion mixture from pan; keep warm. Add remaining 1 teaspoon oil to pan; swirl to coat. Add beef, remaining 1/8 teaspoon salt, and black pepper to pan; sauté 3 minutes or until tender.

Divide beef mixture evenly among bottom halves of bread; top with onion mixture. Drizzle cheese sauce evenly over sandwiches. Top with top halves of bread; cut each sandwich in half.

Source: adapted from Cooking Light, May 2013

Braised Short Ribs

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Braised Short Ribs

It’s a rare occasion that I buy short ribs around here. They’re usually so expensive, I don’t even bother. But, last week they happened to be on sale – so I went ahead and treated us to a giant bulk package deal. As you can imagine, the men-folk in my life were ecstatic.

So I did what any other gal would do, and braised them in red win for a few hours. This recipe calls for making a vegetable paste by combining carrots, celery, and onion in the food processor. It seems weird, and you’ll question this odd step- but just trust in Anne Burrell. That veggie paste is the key to the awesomeness of the sauce. It breaks down, and  all the earthy flavors from the browned veggies just becomes a part of the rich, meaty sauce.

I went super simple for sides and served mashed potatoes and green beans to go with. But, I think something like a polenta to make a bed for the tender short ribs and sauce would be just phenomenal – and make it a little more special. This was a wonderful dish that I know I’ll be coming to again and again. A classic.

Braised Short Ribs

12 bone-in short ribs (about 3.5 pounds)
Kosher salt
ground black pepper
Extra-virgin olive oil
1 large onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2.5 cups dry red wine (Merlot or Cabernet)
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves

Season each short rib generously with salt and pepper. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 375 degrees F.

While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

Source: adapted from Anne Burrell