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Fast & Easy Dinner: Barley-Vegetable Ragout

partysugar — Thu, 20 Nov 2008 07:45:21 -0800

Impress the vegetarians in your life by taking the time to make this flavorful, hearty meal. Although it simmers for only about 45 minutes, the final dish has a depth and richness equal to something slow-cooked. The ingredient list includes mushrooms, cauliflower, onion, tomatoes, and bell peppers, but feel free to use the vegetables that your family enjoys eating.

To look at the recipe that would be delicious served with a chunk of crusty bread and a glass of red wine, read more.

Barley-Vegetable Ragout
From Vegetarian Times

Ingredients

2 1/4 cups “chicken” broth or low-sodium vegetable broth
3/4 cup uncooked pearl barley, rinsed
2 Tbs. olive oil
1 10-oz. pkg. cremini mushrooms, halved
1 small head cauliflower, chopped (about 4 cups)
1 large white onion, cut into thin strips (about 1 1/2 cups)
1 15.5-oz. can diced tomatoes with mild green chilies, undrained
2 small orange bell peppers, sliced (about 2 cups)
1 cup fresh basil leaves, chopped, plus a few sprigs for garnish
1/4 cup grated soy Parmesan or Romano cheese

Directions

Bring broth to a boil in large pot. Add barley, reduce heat to low, cover and cook 30 minutes, or until broth is absorbed and barley is tender. Transfer to mixing bowl.
Heat 1 Tbs. oil in same pot over medium-high heat. Add mushrooms, and sauté 5 minutes, or until browned; add to barley. Add remaining 1 Tbs. oil to pot, and sauté cauliflower and onion 8 minutes, stirring frequently.
Add tomatoes, reduce heat to medium-low, cover and simmer 8 minutes. Stir in peppers; cover, and simmer 5 minutes more, or until tender.
Stir in barley-mushroom mixture, chopped basil and soy cheese. Season to taste with salt and pepper. Cook 1 minute more, or until heated through. Serve garnished with basil sprigs.

Serves 6.

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Sunday Dinner: Filet Mignon With Truffled Mushroom Ragout

partysugar — Sun, 10 Feb 2008 01:31:31 -0800

Cooking a romantic meal for your sweetheart is a wonderful way to show your affection. Although it doesn't appeal to everyone, I think a delicious slice of filet mignon is super sexy. It's actually one of my favorite meals! Especially when garnished with a rich mushroom ragout and drizzle of truffle oil. This steak is simple to make and the dish comes together quickly. Sound scrumptious? Wait till you see the recipe! read more

Filet Mignon With Truffled Mushroom Ragout
From Bon Appetit magazine

3 tablespoons butter
1 garlic clove, chopped
1/2 teaspoon dried marjoram
12 ounces crimini or button mushrooms, quartered
1/3 cup canned low-salt chicken broth
1/3 cup dry red wine
3 tablespoons whipping cream
1 1/2 teaspoons peanut oil
2 1-inch-thick filet mignons (about 6 ounces each)
1/2 teaspoon truffle oil*

Melt butter in large nonstick skillet over medium heat.
Add chopped garlic and marjoram; sauté 30 seconds.
Add mushrooms; toss to coat with butter. Sprinkle with salt. Cover and cook until mushrooms have released their juices, about 13 minutes.
Add chicken broth, wine, and whipping cream and bring to boil. Cook uncovered until mushrooms are tender and sauce coats mushrooms, about 5 minutes. Season mushroom ragout to taste with salt and pepper. (Ragout can be made 3 hours ahead. Cover skillet and refrigerate.)
Heat heavy medium skillet over high heat until hot. Add peanut oil and tilt skillet to coat evenly.
Sprinkle steaks with salt and pepper.
Add to skillet and cook to desired doneness, about 4 minutes per side for medium-rare.
Transfer steaks to plates. Rewarm mushroom ragout in skillet over medium heat, stirring frequently. Spoon ragout partially over steaks and onto plates. Drizzle mushrooms on each plate with 1/4 teaspoon truffle oil.

Serves 2.

* Available at Italian markets, specialty foods stores, and some supermarkets.

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Sunday Slow Cooker: Polenta With Beef Ragout

YumSugar — Sun, 08 Feb 2009 06:00:02 -0800

I like to think of this meal of warm, creamy polenta with ground beef and vegetables as comfort food on its best behavior. The soothing texture of polenta is everything your body craves in Winter, but, unlike so many other carbo-licious foods, the ground beef and stewed vegetables are actually wholesome and nutritious. When I make it for dinner tonight, I'll be stirring in some sun-dried tomatoes and my favorite Italian pesto. To add this recipe to your slow cooker collection, read more.

Polenta With Beef Ragout
From Better Homes and Gardens

Ingredients

1 pound lean ground beef
1 14-1/2-ounce can Italian-style stewed tomatoes, undrained
3 medium carrots, cut into 1/2-inch-thick slices
2 medium onions, cut into thin wedges
1 large red sweet pepper, cut into 1-inch pieces
1/2 cup beef broth
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 cloves garlic, minced
1 medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices
1 16-ounce tube refrigerated cooked polenta
6 tablespoons purchased pesto or olive tapenade
Fresh basil sprigs (optional)

Directions

In a large skillet, cook ground beef until brown. Drain off fat. Transfer meat to a 3-1/2- or 4-quart slow cooker. Stir in undrained tomatoes, carrots, onions, sweet pepper, broth, salt, black pepper, and garlic.
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
If using low-heat setting, turn to high-heat setting. Stir in zucchini. Cover and cook about 30 minutes more or until zucchini is crisp-tender.
Meanwhile, prepare polenta according to package directions. Serve meat mixture over polenta. Top individual servings with pesto. If desired, garnish with basil. Makes 6 servings.

Serves 6.

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Definition: Ragu

partysugar — Mon, 29 Jan 2007 09:47:43 -0800

Ragu
A sauce of meat, poultry, or a combination of the two and finely diced vegetables simmered for a long time in one or more liquids, such as water, milk, cream, wine, broth, or stock and seasonings. A staple of northern Italy's Bologna, ragu is typically served with pasta.

Though different than the French ragout, both are derived from the verb "ragouter," which means to stimulate the appetite.