beef-bourguignon

Brandied Beef Bourguignon

A fantastic make-ahead dish that is easy yet elegant enough for a holiday meal. It is meant to sit overnight after you cook it to let the flavor develop. How perfect for an entertaining recipe!  Serve this  French classic with mashed potatoes or rice. The brandy flambé gives this an additional flavor hit beyond the red wine sauce. Continue reading “Brandied Beef Bourguignon”

Seafood Saffron Pasta

Shrimp Saffron Pasta Salad

This is a great pasta salad that takes advantage of all the fresh herbs available in summer.  The seafood makes it a bit lighter and the lemon top notes makes it nice and fresh tasting.

I would serve this with a Muscadet Sevre et Main or a dry Rosé.

 

 

 

 

Print Recipe
Shrimp Saffron Pasta Salad
Seafood Saffron Pasta
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Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Pasta
Dressing
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Pasta
Dressing
Seafood Saffron Pasta
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Pasta
  1. Cook pasta according to pasta instructions. Drain pasta and reserve 1/2 cup of the cooking liquid. Toss drained pasta in a bowl with 1 Tbsp each olive oil and lemon juice. Let pasta stand at room temperature until cool. Stir once in a while to prevent sticking.
  2. Sprinkle the saffron threads over 3 Tbsps of the reserved cooking liquid. Let it stand at room temperature 5 minutes.
Salad
  1. Combine mayonnaise, onions, capers, tarragon, dill, sugar, remaining lemon juice and olive oil with the saffron liquid. Whisk till well combined. Season with salt and pepper.
  2. Mix dressing into the pasta. Add the shrimp and the celery. If the mix is dry add more of the reserved cooking water. Stir in crab meat and toss gently.
  3. Refrigerate at least one hour. Serve with additional lemon wedges.
Recipe Notes

Recipe adapted from Bon Appetit .

veal-stock-jar

Veal Stock

I wish I had understood the value of a real veal stock much earlier in my cooking career!  I am in love with real stock. Let’s face it – we put a lot of time and effort into many of the dishes we create for  friends and family. I was often irritated that I couldn’t quite get that same umami level you get in a good restaurant. Well-I finally learned – it is the veal stock!! Continue reading “Veal Stock”