Warm with a dust cushion and Tis-season cheese. | Living



The initial winter air is violent and the threat of snow is still developing. When the fire breaks in the fireplace and the furnace brings heat to the house, I often find myself in the comfort of my stove cooker and soul heaters, which are ideal for seasonal fun. On those cold winter evenings it's a bit better than spinning with food. They are easy to do, great to eat and even better the next day if you do enough to have leftovers.

Seafood Chowder

Composition

  • 6 slices of bacon, cut into cubes
  • 2 large carrots, peeled, diced *
  • 2 stalks of celery cut into cubes
  • 1 onion, diced
  • 1 twine twine
  • 1 bay leaf
  • 3 tablespoons of butter
  • 2 tablespoons of flour
  • 1/3 cup of white wine
  • 1 1/2 cup of milk
  • 1 1/2 cup of heavy cream
  • 1/2 cup of yellow meat potatoes, cut into cubes
  • 12 shells
  • 1 salmon fillet, sliced
  • 1/2 lb shells
  • 6 branches of dill, chopped
  • Salt pepper

Instructions: Add carrots, celery and onions and pots until vegetables are soft and cooked bacon. Remove from heat and set aside. Melt butter in a large cup at medium temperature. Add the flour and mix to create a roux. When you blast to return bacon and vegetables to the pot. Add thyme and white wine. Reduce until the liquid reaches half of the original volume. Add milk and cream and cook for 10 minutes at low temperature. Add the chopped potatoes and cook until they are soft. Add seafood and pots. Leave the steam for 5 to 10 minutes to ensure the cooking of seafood and mussels and clams before serving, melt the remaining butter in the pan at medium temperature and add all seafood. Once the shells open and the thickets and scallops are cooked, the slopes are declining. Taste the salt, pepper and fresh dill.

Beef bourguignon

Composition

  • 2 1/2 tablespoons of butter
  • 2 1/2 lb of beef, cubes
  • 1 cup of bacon, diced
  • 1 cup of carrot, sliced
  • 1 1/2 small onion cut into cubes
  • 1/3 cup of flour
  • 2 cloves of garlic, minced
  • 1 1/2 cups of red wine
  • 1 1/2 cup of beef
  • Buket garni * (parsley, thyme, bay leaves)
  • Salt
  • Pepper
  • 1 cup of mushrooms, cut into butter

Instructions: Place butter, beef and bacon in a Dutch oven or a deep pot on the bottom. When the beef is roasted, add onions and carrots and continue chopping. When all ingredients are brown, add flour. After a few minutes add wine, harvest, garlic, garni bouquet and a generous pinch of salt and pepper. Cover and lower the temperature. Cook for 1 1/2 to 2 hours. The cooking time depends on the size of the bones of the beef. Add mushrooms. Serve with crunchy bread and a glass of red wine.

- 123RF
– 123RF

Brown But Chili with Smoky Chipotle Sour Cream

Composition

  • 2 tablespoons of vegetable oil
  • 1 carrot, peeled, for dice
  • 1 red pepper, inoculated, diced
  • 1 green pepper, inoculated, diced
  • 1 yellow pepper, inoculated, diced
  • 1 small onion, cut into cubes
  • 1 jalapeño, inoculated, diced
  • 3 cloves of garlic, minced
  • 1 tablespoon
  • 3 tablespoons of chilli
  • 1 tablespoon of peppers
  • 1 1/2 lb of ground beef
  • 2 28 oz can cut tomatoes
  • 1 can bean, exhausted
  • 1 4 oz can tomato paste
  • 2 tablespoons of brown sugar
  • 1 can brown beer
  • 250 ml container cream
  • 1/4 cup coriander, ground
  • 1 chipotle pepper in adobe *
  • 1 lime, juicy
  • Salt, according to taste
  • Pepper, to taste
  • Grated cheddar cheese to serve

Instructions: Place large pot on medium heat. Add oil, carrot, pepper and onion. Fry until the vegetables are soft. Add jalapeño, garlic and spices. Sauté up to the smell. Add beef. Mix with a wooden spoon. When beef is roasted, drain and remove excess fat. Add tomatoes, beans, tomato paste, sugar and beer. Bring to the boil and then try to warm up. Let you drink for 2 to 3 hours. Finish with coriander and mix. Meanwhile, instead of sour cream, chipotle and lime juice in the blender. Mix the mixture well. Serve chilli with sour cream, accompanied with crushed cheddar cheese.

Chipotle peppers in adobe sauce come in a can. You can usually find salsa at your local grocery store.


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