Post-Halloween Hungries?

I am aware chocolate has been named the official currency of Halloween, but please allow me to interject some sanity into the mayhem and chaos. Although I must say that it has been nothing, if not entertaining, watching the little tykes do the math of parlaying four bite-sized anythings into a full-sized candy bar. So, in honor of the future corporate raiders of your household, I would like to suggest some nutritional sustenance for when they come up for air.


As anyone who has read my blog may have noticed, I'm basically a pastry chef. This week I've been influenced by a new friend of mine to feature belly-warming comfort food. Since he was instrumental in this transformation, I would like to feature one of his recipes in this, a week of delicious soups/stews and  accompanying breads, to soak up the wonderful juices in the bowl. Go over and check out his site for more tasty and exciting recipes. Now, to the the main course:



Hearty Beef Stew

2 lbs. Beef Stew Meet Cut Into Bite Size Pieces
3 Cups Beef Stock
Extra Virgin Olive Oil
1 Tablespoon Salt
1 Tablespoon Ground Black Pepper
1 Tablespoon Paprika
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
1 Teaspoon Cayenne Pepper
1 Teaspoon Dried Oregano
1 Teaspoon Dried Rosemary
1/8 Teaspoon All Spice
1 Tablespoon Cocoa Powder
3 Tablespoons Unsalted Butter
1/2 lb. Button Mushrooms, Sliced Thinly
1 lb. Potatoes Cut Into Bite Sized Pieces
1 Cup Diced Carrots
1 Cup Chopped Celery
3 Tablespoons Flour

Heat large stock pot over medium heat and coat with 1 tablespoon olive oil. Place stew meat in a large mixing bowl and add salt, pepper, paprika, onion powder, garlic powder, cayenne pepper, oregano, rosemary, and all spice. Toss until all the meat is evenly coated. Put seasoned meat in single layer in stock pot and sear all sides of beef. Remove once browned and continue in batches until all stew meat is browned. In the same stock pot add butter and heat until melted then add flour and whisk until a smooth and golden brown paste forms. Then add beef stock and cocoa powder slowly while continuing to whisk in order to avoid lumps. Add browned stew meat back into stock pot with liquid, cover, and cook for 45 minutes.

After 45 minutes of cooking add vegetables and continue cooking over medium high heat for 1 hour or until all vegetables are tender. If consistency appears too thick then add 1 cup water. Remove from heat and serve hot.

I like serving this along side a warm and buttery croissant however feel free to serve your favorite bread because I can guarantee you will want to mop every bit of rich goodness out of your bowl. A perfect remedy for a cool autumn night.

http://www.joeysbites.blogspot.com/


Easy-Cheesy Rosemary Foccacia 

Ingredients

• 1 teaspoon white sugar
• 1 (.25 ounce) package active dry yeast
• 1/3 cup warm water (110 degrees F/45 degrees C)
• 2 cups all-purpose flour
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon Italian seasoning
• 1/4 cup good quality Parmesan cheese
• 1 fresh bunch rosemary sprig
• 1/4 cup coarse sea salt or other coarse salt

Directions

1. In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
4. Preheat oven to 475 degrees F (245 degrees C).
5. In a small saucepan warm the Italian seasoning and Extra Virgin Olive oil for five or ten minutes to infuse the flavors; strain and set aside.
6. Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and break the stems of rosemary into sprigs and insert into the dough. Sprinkle with the salt and the parmesan cheese.
7. Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, remove after about 10 minutes. If you like it crunchier and darker in the outside, it may take about 20 minutes.