stovetop beef bourguignon

 

oh my gosh, you guys! this beef bourguignon is so good i don't even know where to start. i could seriously eat this dish every single day & not get sick of it. it uses simple ingredients & packs a ton of flavour. for all you red wine lovers out there this is for you. because wine is such an important part of this dish, i cannot stress enough that you should only use a quality bottle of pinot noir. i know a lot of people think it is okay to cook with a cheap wine (cough, mom), but the end results will suffer.

i prepared this dish in the most beautiful strate by cristel stew pan. the strate line is a french made collection of stainless saucepans & cookware with a modern design. it looks so pretty on that french range too, doesn't it! the coolest part about these pots & pans is that they offer removable handles & grips. so not only can you switch it from a sauce pot, to a double handled pot.. but you don't need to add the handles until you are ready to remove the pot from the stove top! a.k.a. no more burning your hands on hot handles & you can serve it straight from the pan. lastly, by removing the handles it helps save space! you can stack & fit up to 26 pots in one pot drawer. for someone who is always running out of storage space in the kitchen, this is an amazing feature.

anyways, i hope you love this recipe as much as i do! the weather will be chilly soon (fingers crossed) & we are going to need all the cozy meals to warm us up.

ingredients

  • 2 tablespoons extra virgin olive oil
  • 1/2 pound double smoked bacon, diced
  • 2 pounds fresh stewing beef, cut into 1-inch cubes
  • salt & pepper, to taste
  • 2 tablespoons + 2 tablespoons unsalted butter
  • 4 garlic cloves, minced
  • 4-5 medium carrots, sliced into 1-inch chunks
  • 1 large cooking onion, sliced
  • 3 cups quality pinot noir (i used cambria wines pinot noir)
  • 2 cups low sodium beef stock
  • 1 tablespoon tomato paste
  • 1 tablespoon + 1 teaspoon fresh thyme
  • 1 pound pearl onions, whole
  • 1 pound small cremini mushrooms, halved
  • 3 tablespoons all purpose flour
  • 1 pound pappardelle, cooked to al dente (see notes)

directions

  • add olive oil to a large pot over medium heat & add the bacon. cook until bacon is lightly browned & transfer to a bowl using a slotted spoon. set aside until ready to use.
  • add the beef cubes, working in single layer batches. sear the beef on each side until browned & season with salt + pepper. transfer to a bowl & set aside until ready to use
  • in the same pot add 2 tablespoons of butter, followed by the garlic, carrots & sliced onions. Season with salt + pepper & cook until the vegetables begin to soften, about 10 minutes.
  • add the bacon & beef back to the pot, followed by the pinot noir, beef stock, tomato paste & 1 tablespoon of thyme. place the lid on the spot & bring to a gentle simmer. let cook for 1 hour, stirring occasionally.
  • in the last 30 minutes, add the pearl onions to the pot & begin to prepare the mushrooms.
  • in a skillet over medium heat melt together the remaining 2 tablespoons of butter & 1 teaspoon of thyme. add the mushrooms & season with salt + pepper. cook, constantly stirring, for 10 minutes until the mushrooms begin to soften.
  • spring the mushrooms with the flour & transfer to the pot. stir to combined & let simmer for an additional 15 minutes.

NOTE: i like to cook the pappardelle pasta to al dente & toss is with a little olive oil, salt + pepper. this gives in a light flavour base & ensures the noodles don't stick together.

broccoli, feta + chicken quiche

 

this post was created in partnership with saputo! the opinions on this blog, as always are my own. you can follow ingredients by saputo on facebook, instagram + pinterest for more recipe inspirations.

to me, fall means baking ALL the cozy pies & comfort dishes. this quiche is the best of both worlds! a comforting cheesy filling, in a flaky & buttery pie crust. what is there not to love? this quiche packs so much flavour with the mixture of feta cheese, broccoli & chicken. if you didn't think quiche was your thing, this recipe will make you change your mind! it can be served for breakfast, lunch or dinner.

for the feta cheese, i use Woolwich dairy feta cheese which is made from 100% goat's milk (the way feta should be made). the goat feta cheese offers the perfect amount of saltiness & tang to the dish. while i opted to make a pastry dough from scratch, if you are looking for a quick meal to whip up on a weeknight, don't hesitate to use a store bought crust! the filling is what brings the flavour.

happy fall!!! what dishes will you be cooking up this season?

ingredients

for the pastry

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon fine salt
  • 1/2 teaspoon black pepper
  • 1/2 cup unsalted butter, cold & cubed
  • 1/4 cup ice water

for the filling

  • 2 tablespoons extra virgin olive oil
  • 2 cloves of garlic, minced
  • 1 small onion, chopped
  • 2 cups diced broccoli, blanched
  • salt & pepper, to taste
  • 1/2 cup nutrilait 35% whipping cream
  • 4 large eggs
  • 3/4 cup diced chicken breast
  • 3/4 cup woolwich goat cheese feta, crumbled

directions

for the pastry

  • in a large mixing bowl sift together the flour, salt & pepper.
  • add the butter. using your hands, work the butter into the flour mixture until a pea sized crumb mixture is formed.
  • add the water one tablespoon at a time until dough begins to come together.
  • shape into a disc & wrap in plastic wrap. refrigerate for 60 minutes, while you prepare the filling.

for the filling

  • in a skillet over medium heat add the oil, garlic & onions. cook until the onions begin to turn translucent, about 5 minutes.
  • add the broccoli. season with salt & pepper. cook for an additional 2 minutes. remove from heat & let cool to room temperature.
  • in a separate large mixing bowl whisk together the cream & eggs until fluffy. season with salt & pepper.
  • stir in the chicken, feta cheese & broccoli mixture. set aside while you roll out the pastry dough.
  • roll out pastry dough to 1/4 inch thick. transfer to a 9-inch round pie dish & crimp edges as desired.
  • pour the filling into the pie shell & smooth the top to evenly distribute filling.
  • brush crust with egg wash.
  • bake for 30 minutes, or until the top is golden brown.

glazed pumpkin matcha scones

 

okay, i waited a whole 15 days into september before sharing the the first pumpkin spice recipe! now there is no going back. i first fell in love with pumpkin scones at starbucks. the pumpkin spice, the sweet glaze.. who doesn't love a good scone? since i have started making my own pumpkin spice scones, i have started incorporating other flavours into the mix. from the matcha pumpkin spice latte, to the matcha pumpkin cupcakes & the matcha pumpkin pie overnight oats i think it is safe to say matcha & pumpkin taste amazing together!

so this year i bring you these glazed matcha pumpkin scones! scone lovers, you will love this recipe. they are perfectly sweet, without being too sweet & are so flaky as they are made with all butter. justin brought the leftovers into his work & people couldn't stop talking about them. the aiya matcha cooking grade matcha allows for the perfect hint of matcha flavour, without getting lost amongst the other flavours. happy PUMPKIN SPICE baking season!!!!!

ingredients

for the pumpkin matcha scones

  • 2 cups all-purpose flour
  • 3/4 cup light brown sugar
  • 1 1/2 teaspoons aiya's matcha powder (i use the cooking grade blend)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold & cubed
  • 1/2 cup pumpkin puree
  • 1/4 cup heavy cream
  • 1 large egg
  • 1 teaspoon pure vanilla extract

for the vanilla glaze

  • 1 cup powdered sugar
  • 1 tablespoon heavy cream
  • 1 teaspoon pure vanilla extract

for the pumpkin glaze

  • 1/2 cup powdered sugar
  • 1/2 teaspoon pumpkin puree
  • 1 teaspoon heavy cream
  • 1/2 teaspoon pure vanilla extract

directions

for the pumpkin matcha scones

  • preheat oven to 375 degrees. in a large mixing bowl add flour, brown sugar, matcha powder, cinnamon, ginger, nutmeg, baking powder, baking soda & salt. stir until well combined.
  • add the cubed butter & work into the flour mixture until a pea sized crumb mixture is formed.
  • in a separate mixing bowl add the pumpkin puree, cream, egg & vanilla. whisk until smooth.
  • add the wet ingredients to the dry ingredients & stir until the dough comes together.
  • roll out onto a floured surface & cut into desired shapes. bake until puffed & golden, about 12-15 minutes. let cool while you make the glazes.

for the vanilla glaze

  • add all ingredients into a mixing bowl & whisk until a smooth glaze forms. if glaze appears runny, add a touch more sugar. if glaze appears thick, add a touch more milk. set aside until ready to use.

for the pumpkin glaze

  • add all ingredients into a mixing bowl & whisk until a smooth glaze forms. if glaze appears runny, add a touch more sugar. if glaze appears thick, add a touch more milk.
  • once the scones have cooled, begin with a thick coating of the vanilla glaze. let set. finish by drizzling the pumpkin glaze.