Karyn Shalda Cooking To The Point The Frugal Gourmet Recipes

KARYN SHALDA, COOKING TO THE POINT; THE FRUGAL GOURMET

Steps:

• Coat the bottom of a large stock pot or Dutch oven with olive oil or avocado oil. Heat over medium-high heat until shimmering.
• Cut the chuck roast into 4 equal pieces, trimming off any large bits of fat if necessary.
• Working in batches of two, brown the chuck roast on all sides (about 3 minutes per side), adding more oil if necessary. Once browned, set aside on a plate.
• Add all the ingredients of the sauce as described below, then add the chuck roast back in.
• After the sauce is done, remove the meat with a pair of tongs and shred using two forks. Add back into the sauce and stir to combine.
• Wash all produce. Mince the 1 1/2 onions, 2 ribs of celery, 2 carrots, 8 oz. mushrooms, 6 cloves of garlic, and chop the parsley.
• In the same large stock pot or Dutch oven that you browned the meat in (if using), place 1/4 C or so of olive oil, just enough to coat the bottom.
• Add all of the chopped vegetables, parsley, and garlic, and cook until softened, about 5-7 minutes.
• Add the 1 T oregano, 1 T basil, 1 t rosemary*, 2 whole cloves, 2 bay leaves, 1 1/2 t pepper, 1 T kosher salt, and 1 t sugar. Stir to combine with the vegetables.
• Add the 2 28 oz. cans of tomato puree, the 6 oz. tomato paste, the 2 C red wine, and 2 C chicken or vegetable broth.
• Add the chuck roast back to the pot if using, and bring to a low boil. Let simmer for about 3 hours with the lid of the pot cracked, stirring occasionally to avoid burning on the bottom.
• After shredding the meat (if using), serve with your favorite pasta, top with fresh grated parmesan cheese, and enjoy!

"THE FRUGAL GOURMET'S" SOUTHERN BARBECUE SAUCE

Steps:

• Combine all ingredients in a large saucepan.
• Simmer SLOWLY uncovered, stirring occasionally, until thickened.
• (approx 1 1/2 to 2 hrs.) (Watch it closely because it will burn if your heat is too high).

FRUGAL GOURMET'S BEEF IN BURGUNDY

Steps:

• Cut the bacon into little strips, and blanch them with boiling water. Fry gently. Do not burn or darken the bacon. Remove the bacon from the pan and in the fat, brown the beef. You may wish to add a little oil to the pan. (Do not flour the meat before you brown it!) Brown the meat carefully and rapidly and brown it on all sides. Place in a 4 quart casserole.
• Add the wine and soup stock; then the tomato paste, garlic, thyme, bay leaf, and a little salt. (Not too much salt, remember you used bacon.).
• Deglaze the frying pan by putting it back on the heat for a moment after you have removed the beef. When the pan is slightly hot, put a small amount of wine in it and move it around with a wooden spoon. Add this to the casserole.
• Bake the casserole in a 350 degree oven for 2 or 3 hours. When the beef is tender, add the mushrooms and yellow onions. Let all of this cook together for about 20 minutes and then thicken with the roux. Serve this dish with noodles or rice and a huge salad or skip the noodles and serve green vegetables instead.
• Notes: This is an incredibly good dish. It is also very rich and not low in fat, but served once in a while it is sheer heaven.

FRUGAL GOURMET'S CHICKEN PICCATA

Steps:

• Saute onions, garlic and scallions in olive oil until tender. Remove from pan and set aside. Remove skins and bones from chicken and pound flat. Mix flour, salt and pepper and place in a flat bowl. Dip chicken pieces into flour and lightly brown them in butter, 2-3 minutes per side. Add sauteed onions and garlic. Over high heat, add sherry, lemon juice and capers. This should thicken to make a nice gravy for the chicken. If gravy becomes too thick, add some chicken stock.

FRUGAL GOURMET'S CHICKEN WITH TOMATOES, SHALLOTS AND VERMOUTH

Steps:

• In a large frying pan, one with a cover, sauté the chicken in the olive oil. Remember, heat the pan first and then add the oil. When the chicken is brown, remove it to a heated platter and add the shallots or onions to the pan, Sauté for 3 minutes and then add the tomatoes and vermouth. Cook this until tomatoes are soft and tender and then return the chicken to the pan. Add the oregano, salt, and pepper, and cover. Simmer until the chicken is tender, about 20 minutes.