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This classic French dish, made popular by French Chef Julia Child, features chicken braised in red wine with crispy pork lardons, pearl onions, and mushrooms. The world is rediscovering Julia Child and Coq au vin is one of the easiest and most beloved dishes from her classic Cookbook and TV series. This version is easier than the original and costs around $15. As a young woman and university student, I bought my first copy of Julia Child's "Mastering the Art of French Cooking" and wore it out, cooking classic French dishes for my classmates. It was a challenging task since so many of the ingredients were hard to find or expensive. Fast-forward a few (ahem) years, and I'm still cooking classic French food, but there are so many more options for finding ingredients at reasonable prices. Further, many recipes have been updated with simpler instructions. In this post, I reference not only the classic recipe but also modifications made at SeriousEats.com. I invite you to read it; although it is long, it is worth your time. Coq au Vin (Chicken Braised in Red Wine) Recipe (seriouseats.com) The first handful of times I made the classic Julia Child version of this dish, I religiously followed the instructions in her cookbook. These involved preparing the onions and mushrooms separately and adding them to the chicken and wine at the last moment so they appeared perfect. It also involves igniting the dish with expensive cognac and boiling pork lardons. None of this is really necessary for a first-rate dish at home. The Serious Eats method advocates leaving the chicken marinating in the wine overnight (nice enhancement, but not necessary if you don't have the time), browning everything in an oven-safe pot, and using only 2 cups of wine in the sauce. I have found this method to work with the type of chicken I typically use - it is unnecessary to boil the chicken at length unless you are cooking a very old and tough bird. Spending Less on the Wine In terms of wine, I always use Pinot Noir for the best flavor, but it is not necessary to use a high-quality Pinot to produce a good dish. I went to Trader Joe's yesterday to buy the 2017 Charles Shaw Pinot Noir, which is a deal at $4/bottle. They did not have it in stock, but a perfectly wonderful Pinot (Cherry Blossom) for $5.99/bottle. It is always possible to find some great options for wine there or at your local wine store for well under $10 per bottle. A bottle of wine is 750ml, or 3 and 1/4 c. of wine. You will need two-thirds of a bottle to make this recipe, but you can serve the leavings in your bottle at dinner if you or your guest(s) drink wine. Spending Less for Chicken Now, a word on the chicken: I always make this dish with leg quarters. If you love chicken breast, make it with a whole bird cut into quarters, but the leg quarters are tastier and cheaper. Also, if you are making this dish for a dinner party, it looks so elegant. I can find 4 pounds of superior leg quarters for under $4. (Try wildforkfoods.com, Aldi, or Walmart—all have good options around $1/pound.) One excellent way to buy chicken leg quarters is in a 10-pound bag from Walmart, Aldi, or another supermarket. These quarters contain portions of the back, which you must cut off before using. Put the backs in a bag in your freezer and make stock from them. The cost is well under $1/ pound (my most recent purchase was $0.65/pound). For this dish, that would put the cost of 4 pounds of leg quarters at $2.60—an amazing savings. If you decide to include the chicken breasts, make sure to check out the information on the seriouseats.com recipe. The author advocates marinating the breasts in wine overnight and putting them in the pot midway through cooking the other pieces to limit the dryness of the breast pieces, which are more prone to overcooking. I see no reason to cook the more expensive breast portions of the bird since it is so hard to cook them properly in this dish. So, I’m including directions for leg quarters only. Spending Less for Other Ingredients In terms of vegetables, pearl onions are the most expensive. I found a fresh option for $2.99 and another for $3.99 at local markets. In a pinch, if you cannot find reasonable (or any) pearl onions, you can find a frozen pack of pearl onions at Walmart for $2. These frozen pearl onions often give you a better, easier, and quicker result. Because one package of frozen pearl onions can make two batches of this dish, this brings the cost down to around $1 for pearl onions. Thaw frozen onions ahead of time and dry them thoroughly so they will brown. Julia Child did not put carrots in her recipe, but seriouseats.com does. That is up to you. I do not put carrots in my Coq Au Vin. Ingredients ($14-16) Please Note: Although I try to keep all the recipes here under $12, the addition of wine puts this recipe a few dollars higher in cost. 4-5 leg quarters, with the back removed and retained for stock. ($2.60-$4, Walmart of wildforkfoods.com ) 4 oz. salt pork, cut into 1/4-inch strips (Walmart, $2) 8 oz. mushrooms, quartered (Aldi, $2) 7 oz pearl onions, either fresh or frozen (Walmart, $1-2) 4 cloves of garlic, pressed (Aldi, $0.10) 2 c. Pinot Noir wine or other dry red wine (Trader Joes, $3.99) 2 c. homemade chicken stock, or low sodium purchased broth (Walmart, $1) 1/2 t. dried thyme 2 bay leaves salt and pepper 1 package gelatin ($0.25) 3 T. butter, cold and cubed ($0.40) 1/4 c. flat-leaf parsley ($ 0.50) Directions Preheat oven to 350 degrees. Prepare the chicken - remove back area from leg quarter, if necessary. Slice salt pork into 1/4-inch strips. Salt pork lardons 4. Place a large Dutch oven or heavy oven-safe kettle on top of the stove on medium heat. Brown the salt pork strips until crisp and set aside 5. Brown the chicken in the fat rendered out of the salt pork. Place the leg quarters fat side down for 7 minutes, then turn and brown an additional 5 minutes. Set aside the browned leg quarters and continue browning them until complete. Set the cooked chicken aside on a plate. Brown the chicken in rendered fat. 6. Brown the mushrooms in the same pot, adding a little oil, if necessary. Brown the mushrooms until they crisp up, for 10 minutes or so. Add the peeled pearl onions (If using fresh onions, slice off the ends drop them boiling water for a minute or two, then lift them out in a bowl and pull off the skin. If using frozen, thaw and proceed as above.). After a couple of minutes, add the pressed garlic. 7. At this point, add the wine to the pot and start scraping the brown bits off the bottom of the pan. Cook for 5 minutes, add thyme and bay leaf and bring contents to a simmer. Deglazing the pan and simmering broth. 8. Stir in the stock. (Note: this recipe is better with low-salt homemade broth. If you don't have any homemade broth, use purchased low sodium broth. While the seriouseats.com instructions advocate making a gelatinous broth, I have had little success doing this. If you use purchased sauce, you will need to add gelatin or use flour or cornstarch to thicken the sauce.) 9. Add the chicken legs so that they are only partially submerged, so that the skin on the legs will remain crisp. Simmer chicken in wine. 10. Transfer the pot to the oven, and cook, uncovered, for an hour and 20 minutes. 11. Take the pot out of the oven. Lift the chicken pieces out of the pot and place on a plate. Put the pot on medium heat and continue to simmer the sauce until it thickens. If necessary, thicken with the addition of dissolved gelatin in a couple tablespoons of water. (Mix an envelope of gelatin with a small amount of water and slowly add the sauce. Be sure to do this slowly until the sauce reaches the desired consistency.) 12. Once the sauce is the desired consistency, whisk in the butter. Add chopped parsley. Serve with new potatoes or rice, and peas. Perfect Coc Au Vin

These Asian-inspired pork riblets (short ribs) are cooked in an Instant Pot (or pressure cooker) in an umami-rich barbecue sauce and finished in the oven. There is no grill, smoker, or fuss, and they are done in 40 minutes. Instant Pot Asian Pork Ribs There’s something magical about cooking with an Instant Pot—it takes the stress out of traditional recipes, allowing you to savor rich flavors without spending hours in the kitchen. Today, we’re focusing on a delicious Asian-inspired dish: pork short ribs. With a perfect blend of sweet and savory ingredients, these ribs will impress your family and friends while being easy to prepare. In this blog post, we will guide you through a straightforward recipe for making pork short ribs in the Instant Pot. Your taste buds are in for a treat! The Ingredients You'll Need To get started, gather the following ingredients, with the measurements outlined for 3 pounds of pork short ribs: Ingredients for Instant Pot Pork Ribs Pork Riblets or Short Ribs: 1.5-3 lbs (for 2-4 people) Brown Sugar: 1/3 cup (or honey or palm sugar) Hoisin Sauce: 1/3 cup (or 3 tablespoons of hoisin and 2 tablespoons of oyster sauce) Soy Sauce: 1/3 cup (or 3 tablespoons of light soy and 2 tablespoons of dark soy) Shaoxing Wine, Mirin, or Sherry Cooking Wine: 2 tablespoons Garlic: 3 cloves, grated Ginger: 3 teaspoons, grated Five Spice Powder: 1 teaspoon Juice of one lime Rice Vinegar: 2 tablespoons The riblets used in this recipe cost less than $6 at my local Walmart. I had all the other ingredients, which cost around $3. For under $10, these ribs will surely please your crew while you stay within your budget. Preparing the Sauce In a mixing bowl, combine all the ingredients except the oil, ribs, and rice vinegar. The secret to this sauce is a 1-1-1 ratio for hoison or oyster sauce/light or dark soy sauce/brown sugar or honey. Each ingredient should total 1/3 cup, but you can vary the ingredients within the category depending on your taste, food preferences, or what you have in the pantry. Use all hoisin, or part oyster, part hoisin. Use all regular soy, or use a mixture of light and dark soy. Use brown sugar, or substitute honey, palm sugar, or any mixture of these items, totalling 1/3 cup. Just make sure the proportions balance. To this mixture, add two tablespoons of mirin, Chinese shaoxing wine, or cooking sherry. Add the grated ginger, garlic, five spice powder, and the juice of one lime. The combination of hoisin, soy sauce, and brown sugar provides a sweet and savory foundation, while garlic, ginger, and five-spice powder bring depth and warmth. Searing the Ribs Now that your sauce is prepared, it's time to sear the ribs. Set your Instant Pot to the "Sauté" function, allowing it to heat up. Once hot, place the pork short ribs in the pot and sear them for about 4-5 minutes on each side until they develop a nice golden-brown crust. This step seals in the juices and adds an irresistible flavor. Cook your ribs in batches, if necessary, so that they are in one layer and nicely browned. Pressure Cooking the Ribs After searing the ribs, add 2 tablespoons of rice vinegar and allow it to burn off slightly. Then, pour the sauce over the ribs. The vinegar and lime juice will add acidity, balancing the rich flavors of the sauce. Close the Instant Pot lid and set the pressure to cook for 25 minutes . This ensures the meat becomes tender and practically falls off the bone. Releasing the Pressure Once the timer goes off, carefully release the steam according to the manufacturer's instructions. This allows you to open the pot safely without the risk of burns. When the steam has released, lift the lid and revel in the aroma! Preparing for Baking Remove the ribs from the Instant Pot and place them on a tray over a cookie sheet to catch any drippings. Preheat your oven to 375°F (190°C) . While the oven heats, prepare the sauce for glazing. Set the Instant Pot back to "Sauté" mode and allow the sauce to cook down for about 10 minutes or until reduced by half. This process intensifies the flavors and thickens the sauce, making it ideal for glazing the ribs. Glazing and Final Cooking Once the sauce is reduced, spread half of it over the pork short ribs. Transfer the tray to the preheated oven and bake for an additional 10 minutes . This will give the ribs a sticky, caramelized finish that's simply irresistible. Serving Suggestions When your ribs are done, remove them from the oven and serve them hot, drizzled with the remaining sauce. These savory pork short ribs pair well with steamed jasmine rice, fluffy bao buns, or fresh veggies sautéed in soy sauce. Garnish with chopped scallions or sesame seeds for an extra touch. Conclusion Cooking pork short ribs in the Instant Pot is not only simple but also results in mouthwatering flavors that everyone will love. With a blend of Asian ingredients, this dish transforms humble pork ribs into a delightful meal bursting with taste. Give this recipe a try, and you’ll discover just how easy it is to impress your dinner guests or treat your family to a delicious homemade feast. So fire up that Instant Pot and enjoy succulent pork short ribs today!

At Inflation Bites, we love convenience and economy in our cooking choices. But everyone should know how to make homemade enchilada sauce. These Green Chile Enchiladas are old-school: they don't use canned sauce or flour tortillas. They use real Hatch chiles and corn tortillas with a creamy, rich sauce. Are you ready to elevate your homemade New Mexican cooking? This recipe will help you fall in love with it. New Mexican cuisine is not quite Mexican, not at all Tex-Mex, not trendy enough for California, and too authentic for Colorado. It's the oldest surviving cuisine in the United States, with many elements part of an indigenous diet that goes back millennia. But it's modern, too. It's like New Mexico: enchanting, complex, and completely authentic. At the heart of New Mexican cuisine is the green chile. (Or the red chile, but that is another post.) Red or green is the most quintessential question in New Mexico. But it's a false choice because you can have both ("Christmas"). The most basic dish is the enchilada, a corn tortilla filled with meat or cheese, covered in sauce, and baked until delicious. Go light on the cheese: the sauce is the star here. The Flavorful Components of Your Green Chile Enchiladas Now, let's gather our ingredients: Hatch Chiles:  a large bottle, a 16-oz frozen tub, or 4-6 fresh chiles, roasted, peeled, and chopped Onion:  1 medium, chopped Butter:  6 tablespoons Flour:  3 tablespoons Chicken Broth:  3 cups Sour Cream:  1 cup Corn Tortillas:  12 Cooked Chicken Meat:  2 cups, shredded (rotisserie or leftover chicken is fine) Shredded Cheese:  2 cups shredded cheese (Any type you prefer, Mexican blends pre-shredded is fine) This enchilada recipe combines convenience and ease with some basic techniques. You can certainly use leftover, rotisserie, or pre-baked chicken for fajitas. I used a $4 package of chicken fajita meat from Aldi. I rarely fuss with the chicken for enchiladas: it's usually frozen leftover meat from another dinner. Just make sure it is chopped or shredded into small pieces. Likewise, you can shred block cheese or you can use shredded cheese: Aldi has an excellent "Mexican" cheese that is a combination of several good cheeses. Or you can grate your favorite cheese: Monterey Jack, Colby, Cheddar, or Pepper Jack. While many writers make a big deal about shredded cheese not melting properly, it is a good choice in this recipe. Use what you like in your enchiladas. Making the Homemade Enchilada Sauce Every good green chile dish starts with a great green chile sauce. This basic sauce Ingredients for Green Chile Sauce can be used as a sauce for enchiladas, burritos, and huevos rancheros, among countless other dishes. I love to have it on my eggs, any potato dish, even as a condiment on a burger. It is easy to make with either freshly roasted chile, frozen, or bottled chile. Try to find good-quality Hatch chile, as it definitely makes a difference in the taste. There is nothing quite like a good Hatch chile, and they are available everywhere in shelf-stable bottles and frozen tubs. Sauté the Onions: Melt the butter in a medium saucepan over medium heat. Add the chopped onions and cook until translucent and fragrant, about 5 minutes. Add the Flour: Sprinkle the flour over the onions, stirring constantly for a few minutes. This will serve as your roux, helping to thicken the sauce. Stir in the Chicken Broth: Gradually pour in the chicken broth, whisking to ensure the mixture is smooth. Allow it to simmer for 5-10 minutes until it thickens. Blend in the Chiles and Garlic: Add two cups of chile and a clove of pressed garlic and stir. Simmer the Sauce: Simmer the sauce for 10 minutes. Take off the heat and place in a bowl. Sour Cream Variation: For this recipe, we will use a variation on classic green chile sauce. By adding a cup of sour cream to 3 cups of green chile sauce, you have a tangy sauce perfect for chicken enchiladas. This sauce is not just for flavor: it binds the dish together and gives it a delicious texture. Assembling the Enchiladas With your sauce ready, it’s time to turn your kitchen into an enchilada assembly line! Prepare Your Tortillas: To make rolling easier, heat the corn tortillas briefly in a dry skillet or microwave. This softens them, making them more pliable. Fill the Tortillas: Take a tortilla and spoon about 2-3 tablespoons of shredded chicken and a sprinkle of cheese into the center. Roll it tightly but gently, ensuring the filling remains inside. Arrange in the Baking Dish: Place the rolled tortilla seam-side down in a greased baking dish. Repeat this process until all tortillas are filled and arranged snugly in the dish. Top with Sauce and Cheese:  Pour the enchilada sauce generously over the rolled tortillas, covering them well. Sprinkle any remaining shredded cheese on top. Bake the Enchiladas: Preheat your oven to 375°F (190°C). Cover your enchiladas with foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and slightly golden. The Final Touch: Serving Your Enchiladas Once your Green Chile Enchiladas are out of the oven, let them rest for a few minutes. This allows the sauce to set a bit, making serving easier. Perfectly baked enchiladas with cilantro, avocado, and tomatoes. Losin’ patience? You won’t have to wait long! Serve the enchiladas warm, garnished with fresh cilantro, diced tomatoes, avocado, and a dollop of sour cream. This recipe particularly calls for a generous sour cream topping. Green Chile Chicken Enchiladas with Sour Cream Green Chile Chicken Enchiladas with Sour Cream.

This savory stew combines green chiles with tender lamb breast and potatoes in a rich stock. It is a budget-friendly and delicious nod to the indigenous cuisine of the Southwestern U.S. Green Chile Lamb Stew What's Special About Green Chile Stew? For hundreds of years, people in the Southwestern U.S. have relied on chile peppers and lamb or mutton for sustenance in a harsh, high-mountain desert climate. Bottled Hatch Green Chile For those who have lived in New Mexico, the chile pepper is a sacred thing. Like all of life's big questions, everyone must decide where they stand: red or green. Some people put both in the same dish and call it "Christmas." I like green chile in the summer months, red chile in the winter. So when I moved to Florida, it was green chile all the time. After losing 50 pounds of green chile I had shipped to St. Pete and grilled, peeled, and frozen myself (hurricane power failure), I learned to appreciate bottled green chile. But whether it's fresh, frozen, or bottled, the highest form of green chile has to be green chile stew. Green Chile Stew is a favorite state dish in New Mexico, with roots in the Indigenous peoples of the region. The Spanish brought pork and lamb to NM 500 years ago, but beef has become more popular in the last 100 years. Alas, some people insist on cooking this brilliant dish with ground beef, which is a sacrilege, in my humble opinion. I have made green chile stew at least 100 times in my life, probably closer to 200. I usually use beef stew meat, but after tasting it with lamb, I realized I was missing out. Lamb or mutton stew is favored in traditional Navajo cuisine, and it's easy to see why: it elevates the dish and makes it something even more special. Plus, in this hard economy, lamb is now much cheaper than beef. So what kind of lamb or mutton? Lots of recipes call for lamb shoulder or leg of Lamb Breast Plate and Green Chile: lamb. The shoulder cut is a good choice for stew, but it's hard to find. The leg of lamb is a higher value cut, and is a bit high-end to put in a stew pot. I recently began to cook with the Lamb Breast Plate, which I found at my local Aldi grocery. They sell it for just over $3 per pound, though it does contain a lot of bone and fat. The great French chef Jacques Pepin advocated using the lamb breast plate for lamb stew and has a wonderful video that shows how to render the fat off to make a leaner and nicer stew. Other than lamb and chile, a traditional stew consists of onions, tomatoes, and a little garlic. Although you can use stock, this recipe can be made deliciously with water (unless you substitute beef for the lamb, in which case you should definitely use stock). If you like, you can add one or all of the "three sisters": corn, beans, or squash. I like my stew uncluttered, but adding frozen or canned corn, cooked pinto or other beans, and cubed summer squash can add more flavor and interest. (The three sisters have been sustaining indigenous peoples in the Southwest for 1,000+ years, and the nutritional punch of the trio is undisputed.) Any potato will work well in this recipe: I have used new potatoes, yellow potatoes, and russets. I like Yukon Gold potatoes the best, but honestly, any potato will work well in the recipe. (Spring lamb and new potatoes are a nice combination in the spring.) Ingredients You'll Need (Cost: Around $15) Green chile, chopped tomatoes, onion, and potatoes. Before we begin, let’s gather all the ingredients to make your Green Chile Stew shine. Here’s what you need: 2 lbs. Lamb Breast Plate : This cut is full of fat and bone, but rendering out the fat gives you a leaner stew, and the bone helps make the broth legendary. I found 2+ pounds at my local Aldi for just under $8. (My Cost: $7.50, Aldi) 2 cups Hatch Chiles : I love freshly peeled green chiles or frozen chiles preserved after roasting, but bottled chiles are a good alternative. You can buy hot Sandia, mild Big Jim, or whatever delicious type you can get your hands on. Don't forget to buy real NM chiles—imported chiles just aren't the same. Hatch chiles are amazing, but NM chiles are generally of good quality. (My Cost $5, Sprouts) Four medium Potatoes: Choose your favorite potato: red, yellow, or white. Russet or Yukon Gold (which I used in this recipe) both work well. Dice your potatoes into 1/2-inch cubes. (My Cost: $1, Aldi) 1 large Onion : Any common onion is fine for this. A yellow or white onion will give you the most bang for your buck. Chip into medium dice. (My Cost: $0.25, Aldi) 4 cups Chicken Broth or Water : I used broth, but lamb really doesn't require it (according to Jacques Pepin). I wouldn't sacrifice homemade stock if using lamb because it isn't necessary. But I do think chicken stock gives a slightly more well-rounded flavor. Try for yourself: it is a matter of personal taste. (My Cost: $1.50, Aldi) Salt and Pepper : To taste. Flour: Browning the meat in flour helps thicken the stew, but if you are sensitive to gluten or prefer gluten-free food, you can use rice flour or skip the flour altogether. Your stew will have a more watery texture, but it is still wonderful. 1-2 Roma Tomatoes : Seed and chop these tomatoes. Alternatively, add a small can of fire-roasted diced tomatoes. (My Cost: $0.50, Aldi) Additions (optional): Feel free to add a can of rinsed beans, cut-up summer squash or zucchini, or a bit of frozen or canned corn. These flavors mesh wonderfully with the lamb and green chile. Fresh Cilantro and Toppings(optional) : You love or hate it. I love it, but if your dear ones are mixed on the subject, serve it on the side. Some people also love a sprinkling of cheese or a dollop of sour cream. With these ingredients on hand, you’re ready to cook up a perfect Green Chile Stew! But I warn you: Be prepared for everyone to come running. When it is simmering, this stew fills the house with a heavenly smell. Preparing the Lamb Breast Plate Breast plate is often sold "split" or in two pieces. Your first task is to prepare it for the stew. The breast plate should be rinsed and dried ahead of time. Remove the "film" that covers the bone side--it should come off in pieces. Then cut the rib sections (you may need to remove a small bone at the top to do this). Put the rib sections in a large Dutch oven and turn on medium heat. Stir every few minutes to render out the fat. (This video shows Jacques Pepin doing this step for another type of stew. It is essential to do this when using lamb breast.) It will take around 30 minutes to render out the fat. On the day I took these pictures, I extracted almost 2 cups of fat from 2+ pounds of lamb breast. Be patient and keep stirring the lamb ribs, pouring off the fat. Eventually, you will have a nice lean pot of lamb ribs. Now it's time to begin adding the aromatics. Sautéing the Aromatics As soon as you have rendered and poured off the liquid lamb fat, its time to add the chopped onions to the pot. Stir until the onions have begun to brown. Then add 2 tablespoons of flour and cook for a few minutes until it browns. Add 3 cups of water or broth, stirring constantly. Add a clove of pressed garlic. Bring to a simmer and cook the lamb until tender, about 20 minutes. Salt and Pepper the broth. Adding in the Chiles and Potatoes Now comes the star of our dish—the Hatch chiles. Its time to add the chiles (freshly roasted, frozen, or canned, just make sure they are chopped and add them to the pot.) Add chopped potatoes and the last cup of water or stock. Cook until the potatoes are tender. Correct the salt and pepper. Add the chopped tomatoes and cook for an additional 5 minutes. Delicious Green Chile Stew with Lamb, Chiles, and Potatoes Serving Suggestions This Green Chili Stew is satisfying on its own, but you can enhance it by sprinkling on cilantro, shredded cheese, or a dollop of sour cream. Serve with a good-quality flour tortilla. Final Thoughts This marvelous stew can be created for around $15 with a lamb breastplate. It is budget-friendly and nutritious. Connect with the flavors of the Southwest and enjoy a pot of timeless green chile stew. I have no proof, but this marvelous stew has gotten me through colds, hard times, and cancer. It is healing and nurturing. Cook up a pot today. Ready-to-serve Green Chile Stew with Lamb Breast Plate

Barramundi, also known as Asian sea bass, is a versatile fish beloved in many coastal cuisines. Its mild flavor and buttery texture make it a wonderful canvas for various seasonings and sauces. Moreover, barramundi is not just delicious; it’s packed with omega-3 fatty acids and essential nutrients, promoting a healthy diet. Finally, barramundi is inexpensive, particularly in Australia and the U.S. Wild Fork Foods offers frozen barramundi every day, at a cost of around $2 per filet. Whether you’re trying to impress dinner guests or simply treat yourself to a nourishing meal, barramundi is a fantastic choice that offers culinary richness without compromising on health. Perfectly pan-fried barramundi adorned with fresh herbs The Essence of Thai Red Curry Coconut Sauce Thai red curry is a flavorful blend of spices, including red chilies, garlic, shallots, ginger, and aromatic herbs like cilantro and lime leaves. The richness is deepened with coconut milk, which not only enriches the sauce but also creates a beautiful creaminess that perfectly balances the heat of the spices. The marriage of these flavors with barramundi elevates the dish and takes your taste buds on a journey to Thailand. The sauce is not only easy to prepare but also versatile enough to pair with various proteins and vegetables, making it a staple in many kitchens. Preparing Pan-fried Barramundi with Thai Red Curry Coconut Sauce Curry Ingredients Ingredients To make this delightful dish, gather the following ingredients: 2-4 barramundi fillets (one filet per person) 1/2 cup flour , for dusting 1/2 teaspoon salt 2 tablespoons neutral oil , for frying fish Salt and pepper to taste 2 tablespoons coconut oil 2 shallots , minced 3 cloves garlic , minced 3 tablespoons red curry paste 1 tablespoon freshly grated ginger 1 13.5-ounce can full-fat coconut milk 4 Kaffir lime leaves (optional) Sambal Oelek , if desired, for added heat (optional) 1 cup asparagus or broccolini , cut into 2-inch segments 1/2 red bell pepper , thinly sliced 2 green onions , sliced into short segments 1/4 cup Thai Basil Leaves , chopped 1/4 cup Cilantro , chopped 2 tablespoons freshly squeezed lime juice 1 tablespoon fish sauce 1 tablespoon brown sugar Lime wedges and chopped cilantro , for garnish Cooking Method To achieve the perfect pan-fried barramundi, follow these simple steps: Prepare the Sauce : In a separate saucepan, heat coconut oil and add minced shallots and garlic. Sauté for 2-3 minutes. Add red curry paste and grated ginger, cooking for 1-2 minutes. Pour in the coconut milk and add lime leaves. Cook for 10 minutes until thickened. Add asparagus or broccolini and sliced scallions. Cook for a minute, then remove from the heat. Stir in fish sauce, lime juice, brown sugar, Thai basil, and cilantro. Preheat your Pan : Heat a cast-iron or non-stick frying pan over medium-high heat. Add neutral oil and let it heat until shimmering. Dust the Fish with Flour : In a Ziploc bag, combine 1/2 cup of flour and 1/2 teaspoon of salt. Pat the barramundi fillets dry with paper towels. Place the fillets in the bag and shake until well-dusted. Shake off the excess and place the filets on a plate. Season with salt and pepper. Fry the Fish : Carefully place the fillets skin-side down in the hot pan. Cook for 4-5 minutes until the filet is crispy and golden. Flip the fish and cook for an additional 3 minutes, or until the fish flakes easily with a fork. Serve : On a plate or large bowl, spoon the curry on half the plate and jasmine rice on the other half. Place the barramundi over the curry and rice, garnishing with fresh herbs. Serve with lime wedges. Luscious red curry coconut sauce ready for serving The Joy of Serving When it comes to serving this dish, presentation matters. A well-plated meal enhances the dining experience. Use a large, shallow bowl to create a beautiful contrast between the vibrant curry and the white jasmine rice. Garnish with fresh herbs like cilantro and Thai basil for an aromatic touch. Lime wedges not only add a pop of color but also provide a zesty kick that complements the dish perfectly. Conclusion Panfried Barramundi with Thai Red Curry Coconut Sauce is not just a dish; it's an experience that combines the flavors of the sea with the zest of Thai cuisine. The combination of tender, flaky fish and a rich, aromatic sauce makes it a perfect centerpiece for any dining occasion. Whether you are hosting a dinner party or indulging in a quiet evening at home, this dish promises to impress and satisfy. Barramundi is inexpensive, and its buttery flavor is a hit with everyone. Get started on your culinary adventure today, and let each bite take you further into the world of Thai-inspired cuisine!

Easy Puff Pastry Tarts Puff pastry is a fantastic ingredient that can elevate any dish, from classy appetizers to delightful desserts. With its flaky texture and rich buttery flavor, puff pastry serves as a perfect base for a wide range of toppings. In this post, we’ll show you how to make two amazing and easy puff pastry tarts in under 30 minutes: a Strawberry Cream Cheese Tart for a sweet treat and an Asparagus Mascarpone Herb Tart for a savory option. Both recipes are quick, easy, and affordable, making them ideal for any occasion. The Magic of Puff Pastry Puff pastry is crafted from layers of dough and fat, creating a light and flaky texture when baked. It is available frozen in sheets in most grocery stores. This convenience lets you transform ordinary ingredients into gourmet-style dishes in no time. You can purchase a standard puff pastry for $5 to $7. Puff Pastry on Baking Sheet with filling ingredients. Pepperidge Farms makes a good one, and Whole Foods makes an inexpensive one on its 365 label. Some quite expensive puff pastries are made of butter, but this is not necessary for this recipe (but fine if you prefer). Sweet Delight: Strawberry Cream Cheese Tart Ingredients 1 sheet of puff pastry 3/4 cup of cream cheese, softened at room temperature ¼ cup powdered sugar 1-2 T cream 1 t. vanilla extract or other flavoring (optional) Zest of one lemon 1-2 cups fresh or frozen strawberries, sliced if large (may add other berries) 1/2 cup granulated sugar Juice of 1/2 a lemon 1 egg, beaten with one tablespoon water (for egg wash) sparkling sugar, if desired A sprinkle of chopped mint (optional) Instructions Preheat the Oven : Preheat your oven to 400°F (200°C). Prepare the Puff Pastry : Roll out the puff pastry sheet on a lightly floured surface. A size of 9x12 is ideal. Line a baking sheet with parchment paper and put the puff pastry on the paper. Fold over the outer 3/4 inch of each edge to make a border. Prepare Berries: Slice the strawberries and add other berries (if using). Add 1/2 cup sugar and juice of 1/2 a lemon. Allow to stand for 5 minutes. Cream Cheese Mixture : In a bowl, whisk together the softened cream cheese, powdered sugar, lemon zest, cream, and vanilla extract (if using) until smooth and creamy. Spread the Filling : Evenly distribute the cream cheese mixture over the prepared puff pastry. Top with Strawberries : Arrange the sliced strawberries on the cream cheese. Egg Wash: Brush the edges of the pastry with egg wash (beat one egg lightly and add one tablespoon of water. Sprinkle on sparkling sugar or plain sugar over the strawberries. Bake : Bake in the preheated oven for 20-25 minutes. You want the edges of the pastry to be golden brown. Finish and Serve : Allow the tart to cool slightly before slicing. Sprinkle with chopped mint just before serving for an extra burst of flavor. A delicious strawberry cream cheese tart ready to enjoy. Savory Sensation: Asparagus Mascarpone Herb Tart Ingredients 1 sheet of puff pastry 1 cup (8 oz) mascarpone cheese Zest of one lemon 1-2 tablespoons heavy cream 1 teaspoon kosher salt 1-2 tablespoons herbs of choice (thyme, dill, tarragon, oregano, etc.) 1/2 pound of fresh asparagus, cut to width of tart 1 tablespoon olive oil Salt and pepper to taste 1 egg, beaten with one tablespoon water (for egg wash) Instructions Preheat the Oven : Preheat your oven to 400°F (200°C), just as you did for the sweet tart. Prepare the Puff Pastry : Roll out the puff pastry sheet (9x12) and place it on a baking sheet lined with parchment paper. Create a small border around the edges by folding over the outer 3/4 inch. You can fit two of this size on a typical quarter size baking sheet. Mix the Filling : In a bowl, combine the mascarpone cheese, lemon zest, 1-2 tablespoons cream, 1 teaspoon salt, pepper, and chopped herbs. Stir until everything is well combined. Spread the Filling : Evenly spread the mascarpone mixture over the puff pastry, leaving the border clear for rising. Add the Asparagus : Lay the asparagus pieces on top of the mascarpone filling, arranging them creatively. Brush the Edges : Brush the edges of the puff pastry with the beaten egg for a glossy finish. Bake : Bake for 20-25 minutes or until the pastry acquires a golden hue and the asparagus is tender. Serve Warm : Let the tart cool slightly, then slice and serve warm. A savory asparagus mascarpone herb tart ready to be tasted. Expert Tips for Easy Puff Pastry Tart Perfection Proper Thawing : Ensure that puff pastry is fully thawed before you start. Thaw it in the fridge overnight or leave it at room temperature for about 30 minutes to help it roll out smoothly. Pre-Preparing Ingredients : You can mix your fillings ahead of time and store them in the fridge. This approach significantly speeds up the assembly process when you're ready to bake. Flavor Exploration : Feel free to explore various ingredients! Switch up fruits for the sweet tart or try different vegetables and cheeses in the savory option for an exciting twist. Elevate the Presentation : A simple touch, like a sprinkle of fresh herbs or a dusting of powdered sugar, can transform your tarts into an elegant dish. Wrap-Up Creating tasty puff pastry tarts is easier than you might think. With just a few simple ingredients and half an hour, you can make these delightful Strawberry Cream Cheese and Asparagus Mascarpone Herb Tarts. Whether satisfying a sweet tooth or craving something savory, these tarts are easy and budget-friendly. Happy baking! Sweet and Savory Tarts ready to enjoy!

Aldi meal ideas have gained popularity on TikTok recently, but many overlook Aldi's high-quality ingredients for making paninis. Traditional sauces, such as pesto, aioli, and balsamic glaze, pair perfectly with fresh mozzarella on a toasted ciabatta roll. Each sandwich can be made for under $2, allowing you to keep the ingredients handy for quick assembly. You can grill one in about five minutes! Italian Panini with Pesto and Aioli Italian Panini with Aldi Ingredients A trip to Aldi provides everything you need to make delicious paninis for under $2 per serving. Everyone loves a Caprese Panini, featuring fresh basil, mozzarella, and a generous amount of delicious pesto, all on Ciabatta bread. A great vegetarian sandwich, but adding a little sliced turkey and some garlic aioli makes it a healthy alternative with meat. The great part is that all the ingredients in these sandwiches can be found at your local Aldi for a low price. No Aldi in your neighborhood? Not a problem, as most of these ingredients can be found at other discount groceries. I find that Trader Joe's is a great substitute at a slightly higher price point. If you aren't in the U.S., try to find a discount grocery in your community (comment on what that is--we are dying to know what food costs are like in other parts of the world!) A fresh and delicious Panini can be had in about 5 minutes for around $2. It's all about the Sauce A panini differs from a grilled cheese in that it incorporates wet ingredients. and sauces. But producing these ingredients often involves time and expense. Aldi saves the day by offering bottled sauces that rival fresh. Sauce ingredients from Aldi make it easy! First, Aldi's Pesto Sauce is brilliant and wonderful at around $2.20 per bottle. The only problem is that it rarely survives very long in my fridge, as it is delicious and versatile. It's great on paninis and delicious on pasta. I've come to believe that cardboard would taste great if smothered in this pesto sauce. Panini assembled and ready to grill. Another great Aldi option is the balsamic glaze. You can make your own balsamic glaze with 2 cups of balsamic vinegar and 1/2 cup of sugar, cooked until reduced by half. However, at around $2.25 per bottle, Aldi's pre-made version is inexpensive, delicious, and always ready. If you love Garlic Aioli on your sandwich, Aldi's Burman's brand has several flavors, including garlic and chipotle. These aioli spreads seem to appear and disappear in my Aldi, but at least one flavor is always available for around $2.50. If you have pesto, balsamic glaze, and mayo or aioli, you have all the sauces you need to make several kinds of panini. The Bread is Important When making a panini, the bread is crucial. I get the best results when using Panini ready to grill! ciabatta or focaccia bread. I like to make focaccia at home, but for every day, I grab a bag of ciabatta rolls at Aldi for about $3.50. I also enjoy using the plain Italian loaf, which yields a wonderful sandwich. Choose any good quality bread that holds up to sauce and toasts well. Quality Cheese, Tomatoes, Basil, and (if you like) Meat. To make a first-rate Caprese Panini, you need fresh mozzarella, ripe tomatoes, and Ingredients for Caprese Panini - Fresh mozzarella, Pesto, Roma tomato, roasted peppers, and fresh basil.. fresh basil. However, you can also add other vegetables, such as roasted eggplant or peppers. Aldi sells a very good fresh mozzarella, available in both sliced and unsliced forms, for around $3.50 per 8 ounces. This easily makes 4-6 sandwiches. But you can find fresh mozzarella anywhere. For tomatoes, I prefer to buy Aldi's Roma tomatoes and let them ripen on my windowsill. A fresh Roma tomato makes all the difference! These tomatoes are of exceptionally high quality, and Aldi offers an organic version for those who prefer organic produce. Slice your Roma tomatoes thinly with a very sharp knife. Even if you have purchased pesto, try to find fresh basil. I sometimes find fresh basil at Aldi, or I keep a nice basil plant in the same kitchen window as the ripening tomatoes. Fresh basil really enhances the dish. Lastly, you can add salami or other deli meats to your panini. Alternatively, you can opt for turkey or ham. Once you have the basic flavors of a Caprese panini- fresh mozzarella, pesto, balsamic glaze, fresh tomatoes, and basil - you can add what you like from there, whether it's vegetables (like peppers) or meat (like salami). Consider a Good Panini Pan Cast-iron mini panini pan from Amazon for around $15. I purchased the little cast-iron pan pictured above last year. It is a small square cast-iron pan with raised grill lines on the bottom and a press that allows you to press the sandwich while leaving grill marks. To achieve a nice panini, you need a weight to press down on the sandwich. Before I bought the setup I have now, I used a large cast-iron skillet and pressed down with a large can of tomatoes. You can use almost anything heat-resistant and heavy as a weight. Be careful- don't burn those fingers! Ingredients (for 6 rolls -$10 to $12) 6 Ciabatta Rolls (Aldi, $3.50) Extra Virgin Olive Oil Fresh mozzarella (Aldi, $3.50) 1 jar of Pesto (Aldi, $2.00) 1 fresh Roma Tomato, sliced thin (Aldi, $0.40) 1/4 c. Garlic Aioli (Aldi, $1) 2 T Balsamic glaze (Aldi, $0.50) Roasted Peppers or Eggplant (optional) Salami Slices (optional ) Assembly Put cast-iron pan over medium-high heat. Cut the ciabatta roll in half. Spread the bread with pesto. Put fresh mozzarella over the pesto. Put tomatoes over the mozzarella and drizzle with balsamic glaze. Top with fresh basil, if using. If using vegetables or meat, put over the pesto. Squirt on aioli. Assemble the two halves and press them together lightly. Put olive oil in a hot cast-iron pan and place the sandwich in it. Immediately press down with a sandwich press or other weight. Brown one side for a couple of minutes, flip over, and brown the other side. Remove to a plate and slice in half. Enjoy! You can make these delicious Italian paninis with Aldi ingredients, ready in just 5 minutes, and easy on your family budget.

A rolled lamb loin, stuffed with herbs and baked to perfection, is a showstopping dish perfect for Easter dinner or other special occasions. Sam's Club sells wonderful lamb loins for $6.50/pound, and if you can debone, roll, and tie the loin, you can make a gourmet dish inexpensively. In this blog post, we’ll guide you through transforming this simple cut of meat into a gourmet masterpiece infused with fresh herbs, making it a crowd-pleaser that will have everyone coming back for more. Choosing Your Whole Lamb Loin If you are like most people, you love a lamb chop. They are delicious, but they can be hard to eat, with the bone requiring that everyone at the table use a steak knife. You are left with the feeling that the best part of a lamb chop is left on the bone and you are too gentile to pick it up and chew this delicious meet off. So, if you are hosting a family gathering or dinner party, bone the whole loin yourself, then stuff it with herbs and roll and tie it. You are left with a rolled loin of lamb that is easy to carve and easy for your guests to eat with just a fork. Finding a good whole lamb loin at a good price can be challenging, but (here in the U.S.) Sam's Club sells them every day for $6.48 per pound (at the time of this post). I bought two nice lamb loins (they come in packs of two) for around $17. You will need to debone these lamb loins before starting but that is easy. Deboning a Lamb Loin This video, from Youtube, shows how to debone a lamb loin. Get a good, sharp knife but use care not to cut yourself. See below for my own deboning of two lamb loins. No, they are not perfect but they are just fine for this recipe. When you finish deboning your lamb loins, save the bones in a ziplock bag in the freezer and use to make Gordon Ramsay's lamb stock. (This lamb stock will change your life--its that good). Preparing Your Ingredients To create a mouthwatering rolled lamb loin, gather the following ingredients: 2 Whole boneless lamb loins 4 Tablespoons extra-virgin olive oil 4 cloves of garlic, minced 1-2 large shallots, mined 1 tablespoon of fresh rosemary, minced 1 tablespoon fresh sage, minced 1/2 tablespoon fresh thyme, removed from stalk Zest and juice of two whole lemons. Kosher salt and black pepper to taste Optional: 1 tablespoon of Dijon mustard for added flavor Fresh herbs are essential to this dish. The combination of rosemary, thyme, and sage not only enhances the taste of the lamb but also creates a beautiful aroma that fills your kitchen. Using fresh herbs can elevate your flavors and impress your guests with their freshness. Fresh lemon juice and zest is also vital for this dish. Combine your herbs with lemon zest and fresh lemon. Feel free to add a tablespoon of Dijon mustard if you prefer that flavor. The Rolling Process Lay your lamb loins on a peice of parchment paper, fat side down. Spread the herb paste over the lamb. Roll each loin and secure with butcher's twice at one-inch intervals. Cooking Your Rolled Lamb Loin Season with salt and pepper. Heat olve oil in a large cast iron or copper skillet over medium high heat. Once oil is shimmering, add the lamb loins and cook for 10-12 minutes before turning the loins. Cook until browned all over, 20 to 25 minutes. Check you lamb loins with an instant read thermometer. They need to be at least 125 degree at the center. If they are not there, put the pan in a 350 degree oven for 5-10 minutes, checking doneness constantly. Resting and Slicing After roasting, let the lamb rest for at least 10-15 minutes. Resting is critical because it allows the juices to redistribute, resulting in a moist and tender bite. Once rested, carefully remove the twine. Slice the lamb into medallions, revealing a spiral of aromatic herbs and tender meat. Each slice presents an impressive visual that’s sure to wow your dinner guests. Sliced rolled lamb loin displaying a flavorful herb-infused interior Elevating Your Dish To further enhance your meal, consider serving your sliced rolled lamb loin with complementary sides. Roasted seasonal vegetables, such as carrots and Brussels sprouts, or a fresh salad with a light vinaigrette will add brightness and balance to the dish. For heartier options, mashed potatoes or couscous work well, soaking up the delicious juices from the lamb. To elevate your dish to a new level, make a simple sauce by deglazing the pan used to sear the lamb. Pour in some red wine or stock, simmer until reduced, and enjoy the rich flavors that accompany your meal.

Discover three delicious meal ideas using a Whole Side of Salmon. Transform a Whole Side of Salmon into crispy fillets, salmon cakes, and creamy pasta. . There’s something undeniably enchanting about salmon. This versatile fish not only thrills our taste buds but also fills our plates with vibrant colors and textures. If you find yourself wanting to buy a large side of salmon at Costco, Sam's Club, or your favorite grocery store but are unsure how to process and prepare it, this post is for you. If you want to save money while still creating great family meals, this post is for you. What if we told you that a single 2-3 pound filet of salmon could transform into three delightful meals? That's right! With one side of fish, you can create crisp-skinned salmon, scrumptious salmon cakes, and hearty salmon rigatoni with a creamy lemon sauce. Let's dive in and explore these three mouthwatering recipes! Salmon Skin Enhances Flavor and Prevents Overcooking Before we start cooking, please consider one important rule: Always buy your salmon with the skin on. People don't seem to be "middle of the road" on the issue of salmon skin--either You love it, or you hate it. I will admit here that I'm a salmon skin lover. However, even if you never eat the skin, it's still recommended to buy and cook salmon without removing it. This is because the skin acts as a barrier, protecting the salmon from overcooking and imparting a rich, fatty, and delicious flavor. After cooking, peel it off and discard it if you're not a fan of salmon skin. Besides cooking skin on, the other biggest rule in cooking salmon is to start with a dry filet. Dry it off with paper towels. It simply will not sear properly if it is wet. To Scale or Not to Scale After drying off your salmon, you will need to decide whether to scale your fish. Most whole salmon is sold with scales on. If you want to serve crispy salmon, I have a piece of unorthodox advice: sear it without removing the scales. The scales make the skin super-crispy and are safe to eat. If eating the sales makes you uneasy, you can scale them. For the salmon pictured in this post, I scaled the fish. However, I urge you to try cooking salmon with the scales on if you plan to sear the salmon over high heat. It enhances the dish. Please Note: If you decide to remove the scales, place the salmon on a piece of parchment (consider doing this outdoors, as it can be messy). If you have a fish scaler, use that. If not, use the dull edge of a chef's knife or even a spoon. Go against the scales, and they will fly right off. Continue until all the scales are removed. Yes, it's a bit of a mess to clean up. Rinse and dry your salmon. Dividing and Portioning a Whole Side of Salmon Whether you buy salmon frozen or fresh, wild or farmed, domestic or imported, it is important to portion the salmon so that nothing is wasted. When I buy a large piece of salmon, I want at least one meal of Crispy Skin Salmon fillets. But I also want something a little more involved, like Ina Garten's Salmon Cakes, which are a classic and take less than a pound of salmon. They make a great main course or an appetizer when paired with a larger meal. Finally, I love to pair that salmon with pasta in a lemon cream sauce. Three meals from one piece of salmon. To do this, cut the center belly portion of the salmon, where it is thickest, into fillets. This part of the salmon is the fattiest and most delicious, yielding the best salmon fillets. Depending on the size of your side of salmon, dedicate 16 to 20 ounces to this. This leaves the salmon on either side for the other two dishes; each should be around 12 ounces. For a 2.75-pound side of salmon, this means 20-ounce belly portion for Crispy Salmon fillets 12-ounce portion for Salmon Cakes 12-ounce portion for Salmon Rigatoni Regarding the salmon filets, you can cut them to the width of the salmon or trim off the bottom and cut them into squares. This is completely a matter of choice- I will show you the salmon filets in both shapes, and you can decide which oneyou prefer. Any 6-ounce portion of fish will do, 4 ounces for smaller appetites or children. After dividing your salmon, place it in Ziplock bags and freeze if you are not using itright away. It is acceptable to thaw salmon just enough to divide it and refreeze it quickly. Be careful about repeatedly thawing and refreezing salmon, however. This causes the quality of the salmon to go downhill sharply. If you plan to use a portion within a day or two, place it in the refrigerator. Crispy Skinned Salmon Filets Let's start this celebration of salmon with the empress of dishes: Crisy Skilled Salmon Filets. To get started, make sure your salmon is dry. My rule for seasoning salmon is to do it well ahead of time (at least 45 minutes) or just before you place the salmon in the pan or oven. The choice is yours, but if you have the time, salting the salmon filets, covering them loosely, and placing them in the refrigerator for an hour enhances the flavor of salmon. But hold off on the pepper: if I am searing salmon at high heat, I do not add pepper until it is nearly done because pepper can burn and taste bitter. Heat a cast-iron pan or a heavy non-stick skillet on high heat, or even the "sear" setting on an induction burner. Get the pan very hot, then add the oil and wait until it is shimmering. Then add the filets carefully, skin side down, draping the salmon away from you for safety. Immediately press down on the salmon with a spatula for around 15 seconds to prevent the salmon from curling. Watch your salmon filets cook — you will see the color change on the sides of the salmon. This is crucial- do not flip the salmon until it is 90% done. When you do flip it, leave it for a minute or so, then remove the salmon and place it on a plate, skin side up. Never put the salmon skin side down, or it will not stay crispy. If you have a sauce, serve it on the side and refrain from pouring it over the crispy salmon fillet, as it will lose its crispiness. If you dislike salmon skin, you can peel it off at this point; it will come off easily. If you cook salmon this way, you will never overcook it, and it will always have a delicious, crispy skin. When measuring the temperature of your salmon, remember that it will rise approximately 10 degrees as it rests. I shoot for 110 to 120 degrees as my personal preference. You should neither undercook nor overcook your salmon. Get it crispy, flip it, and check the temperature. If it is safe, remove the salmon to a plate. Enjoy immediately. Ina Garten's Salmon Cakes The second act in our salmon culinary journey is the creation of delightful salmon. cakes! If you’re looking for a fun and creative way to use leftover salmon, this recipe is a game-changer. We love the Barefoot Contessa, and there is no better Ina Garten recipe than her timeless Salmon Cakes. If you have 8-12 ounces of salmon, you can make this classic recipe with items you have in your pantry and refrigerator. Start by baking the salmon. Bake you 8-12 ounces of salmon (odds and ends or irregular pieces are okay) in a 275-degree oven for about 20 minutes. Low and slow. Leave the skin on, but discard it when you have finished cooking your salmon. The rest is simply a matter of sauteing aromatics, combining the rest of the ingredients, and forming and pan-frying your salmon cakes: Sauté 3/4 cup of red onion (diced fine), 1.5 cups of celery (diced fine), 1 cup of bell pepper (any color or a mix of colors, diced fine), and 1/4 cup of Italian Parsley. Cook until translucent, then add 1 Tablespoon of capers, several dashes of Tabasco, 1/2 teaspoon of kosher salt, 1/2 teaspoon of Worcestershire sauce, 1 1/2 teaspoons of Old Bay Seasoning, and plenty of freshly ground pepper. Cool until lukewarm. Mix flaked salmon, 3/4 c. of Panko breadcrumbs, 1/2 cup of real mayonnaise, and 2 teaspoons of Dijon mustard. When the celerand pepper mixture is cool, add it to the salmon mixture and then add 2 well-beaten eggs. Mix well and form into 8 cakes. Refrigerate for at least an hour. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a cast-iron skillet. Place the cakes, 4 at a time, in the skillet and cook for 4 minutes, until they are browned, then flip them very carefully. Cook another 2-3 minutes and remove. Drain on a paper-towel-lined plate. Serve with tartar sauce or lemon yogurt dill dressing. These salmon cakes can be made with other fish or tuna. They are an excellent way to use leftover salmon or scraps from a large side of salmon. Serve Ina Garten's Salmon Cakes with tartar sauce, yogurt dill sauce, and lemons. Indulge with Rigatoni and Creamy Lemon Sauce Now, for the grand finale—rigatoni with salmon and creamy lemon sauce! You will need around 12 ounces of salmon for this simple recipe. It has the advantage of one pot, but only because the sauce is made by adding elements to cooked pasta and stirring. It just couldn't be easier. A word on pasta, including rigatoni. It's worth paying a little extra for recipes like this to use bronze-cut pasta. Most U.S. pasta is shaped on equipment coated with Teflon or a similar substance. As a result, the pasta is very smooth. Good Italian pasta is shaped using bronze-coated equipment, resulting in a rougher texture. This allows the sauce to adhere to and be absorbed more effectively by the pasta. This is particularly important for this very simple dish to work well. Once again, start wth 12 ounces of salmon in any form. If it is uncooked, bake in a 275°F oven for 20-25 minutes, with the skin on if possible. You can use leftover salmon. Add 12 ounces of rigatoni to 3.5 quarts of well-salted boiling water. Cook until al dente - typically 10 to 12 minutes. While your pasta is cooking, combine 1/2 cup of cream or sour cream, 1/2 cup of finely grated Parmesan cheese, 1/4 cup of snipped dill, the zest and juice of 1-2 lemons, and salt and pepper to taste. Drain the pasta, reserve a cup of the pasta water, and return the pasta to the pan over medium heat. Add the sauce and stir. Correct seasoning. Add more Parmesan cheese and lots of black pepper. Put half of flaked salmon into pan and stir. Serve in bowls, topped with the remaining flaked salmon and a sprinkling of snipped dill. A lovely plate of rigatoni pasta topped with salmon in creamy lemon sauce. Conclusion In conclusion, with just one 2-3 pound side of salmon, you can create a variety of delightful meals that range from crispy skin perfection to exquisite pasta dishes. Each recipe showcases the versatility of salmon, allowing it to shine in different culinary forms. Whether you’re cooking for family or a small gathering, these three meals—crispy skin salmon, salmon cakes, and rigatoni in creamy lemon sauce—are sure to impress. Next time you're at the market, grab that beautiful whole side of salmon and prepare to create a memorable dining experience! Remember, cooking should be fun and creative, so don’t hesitate to make adjustments to these recipes according to your preferences. Happy cooking!

This version of the Irish classic yields the tenderest and juiciest brisket you will ever taste, all in under two hours. Roasting the cabbage and potatoes in the oven makes them perfectly crispy and caramelized. Say goodbye to soggy boiled beef and cabbage! Corned Beef Brisket with Cabbage and Potatoes If you love hearty, comforting meals that are both delicious and easy to make, this recipe is for you! On St. Patrick's Day (and every other day of the year), we love Corned Beef Brisket. But most recipes call for baking or boiling the brisket for 8 hours or more. Imagine sinking your teeth into tender corned beef brisket, perfectly paired with roasted cabbage and potatoes—all in under two hours. Thanks to the Instant Pot, this incredible meal can be ready without taking up your entire day. Let’s explore how to create this culinary delight that will impress your family and friends, even on a weeknight! Why Corned Beef Brisket? Corned beef brisket is a classic dish, especially popular during holidays like St. Patrick’s Day. However, its rich flavors and melt-in-your-mouth texture make it a great choice any time of the year. Most people buy a beef brisket that has been brined (or "corned"). Pairing brisket with roasted cabbage and potatoes creates a balanced meal that checks all the boxes: taste, nutrition, and satisfaction. The sweetness of roasted cabbage complements the salty brisket perfectly, and no meal is complete without roasted potatoes. The Instant Pot Advantage Using an Instant Pot dramatically reduces cooking time. Traditional corned beef brisket would take around 4-8 hours to simmer, but the Instant Pot can do it in about 90 minutes! By using high pressure, the Instant Pot locks in flavor and moisture, ensuring your brisket is tender and juicy. While the Instant Pot produces a first-rate corned beef roast, it does not produce great roast potatoes or cabbage. Then again, neither does boiling the vegetables with the brisket for hours. To produce great roasted cabbage and potatoes, they should be roasted in the oven while the Instant Pot does its magic with the corned beef. Ingredients You'll Need I will admit here that I bought all the ingredients for this recipe from my local Aldi. The corned beef brisket was on sale for $2.99 per pound, and the cabbage for $0.69 per pound. The other ingredients were pantry and kitchen staples, like mustard, olive oil, onions, carrots, and potatoes. The stout is a Guinness knock-off sold by Aldi, and it is just wonderful. Feel free to buy the real thing, but the Aldi option is inexpensive, and I had a bottle while cooking. It was yummy. This recipe feeds four to six people generously and costs around $15. Before we get started, let's gather our ingredients for this delicious meal. For Corned Beef Brisket: 2-4 lb. Corned Beef Brisket 1-2 tablespoons of olive oil for browning the brisket Spice packet (most corned beef is sold with a spice packet) 1 large onion (or two small or medium), cut into wedges 2-4 cloves of whole garlic 2 bay leaves Cracked black pepper 3 tablespoons whole grain mustard 3 tablespoons brown sugar 1 bottle or can of Stout Beer, such as Guinness (14.9 oz can—substitute any stout beer you prefer), plus ½ c. of water.  For Oven-Roasted Cabbage and Potatoes: 1 medium cabbage, cut into eight wedges 1-2 tablespoons of olive oil for browning the cabbage. 4 medium Yukon Gold potatoes, cut into 1.5 inch cubes 3 medium carrots, sliced crosswise into 1.5 inch rounds 2 T olive oil, to toss with the potatoes Fresh thyme 1 bottle or can of Stout Beef, such as Guinness. Step-by-Step Instructions Preparing the Corned Beef Rinse and Thoroughly Dry the Brisket : Rinse the corned beef brisket under cold water to remove excess salt. This step helps prevent an overly salty dish. Dry the brisket thoroughly with paper towels. Brown the Brisket: Heat 1-2 tablespoons of olive oil in a cast-iron or heavy pan over high heat. Place the brisket, fatty side down, and cook until brown (around 5 minutes). Turn over and brown the other side. Season : Place the cut onions and whole garlic in the bottom of the Instant Pot. Place the brisket directly on top of the onions and garlic, fat side up. Mix the mustard and brown sugar, spread them on the brisket, then sprinkle on the seasoning packet. Add Beer and Water: Pour a bottle of stout beer into the Instant Pot on the side of the beef (don't pour it over the beef, or it will wash away the mustard glaze and seasoning). Add 1/2 cup of water the same way. The corned beef should just be above the liquid line. Add extra garlic and thyme sprigs on top and seal the lid. Pressure Cook : Seal the lid and set the Instant Pot to pressure cook on high for 70-90 minutes(70 for a two-pound roast, 80 for a three-pound roast, and 90 for a four-pound roast). Natural Release : Once cooking is complete, let the pressure release naturally for about 15 minutes before performing a quick release. Preparing the Oven-Roasted Cabbage and Potatoes Preheat Oven : While the brisket is cooking, preheat your oven to 375°F (220°C). Cut and Brown the Cabbage: Cut the cabbage into wedges. Salt and pepper the wedges. Heat 1-2 tablespoons of olive oil in the same pan that you used to brown the brisket. Brown the cabbage wedges, a few at a time, getting as much caramelization as you can. Set on a rack placed over a sheet pan. Season the wedges again. Add Beer to Pan: Pour most of another bottle of stout beef in the bottom of the cabbage roasting pan. Shoot for about 1/4 inch of beef in the bottom of the pan. Move carefully to the oven and place on the top rack. Prepare Potatoes and Carrots : In a large bowl, toss the potatoes and carrots with 2 tablespoons olive oil and fresh thyme (or dried). Add a teaspoon of kosher salt and pepper to taste. Spread on a baking sheet and put in the lower rack of the oven. Roast in the Oven : Roast for about an hour, flipping the potatoes and carrots halfway until golden brown and the cabbage is tender. Finish Up : Once the brisket is ready, slice it thinly against the grain and serve it alongside the delicious roasted cabbage and potatoes. Pass a bowl of the Instant Pot's drippings to pour over the brisket. Delicious Serving Suggestions This meal is delightful on its own, but you may want to add a few extras. Put the Instant Pot drippings in a gravy boat or bowl and pass them around. A side of mustard or horseradish can provide a zesty kick. Drizzling balsamic glaze over the roasted vegetables can elevate their flavor significantly. Consider a cold stout or a glass of red wine for a refreshing drink to round out your dinner experience. Serve with Pot Drippings Tips for the Perfect Corned Beef Brisket Quality Matters : Choosing high-quality corned beef will yield the best results. Look for brisket with good marbling for extra flavor. Slice Correctly : To keep the brisket tender, always cut against the grain. Leftovers : If you do have leftovers, corned beef sandwiches (or Rueben) are a tasty option for the next day! Time-Saving Kitchen Magic You can create a mouthwatering corned beef brisket meal in your Instant Pot alongside oven-roasted cabbage and potatoes in under two hou1.5-inch1.5-incRemove the Corned beef from the package, rinse it, and dry ithe few- . This recipe is truly a game-changer, allowing you to enjoy comforting, hearty meals without spending all day in the kitchen. Why not try it for your next family dinner or St. Patrick's Day gathering? You'll be surprised at how quickly and easily you can serve this amazing dish, which is sure to bring smiles around the table.

You can prepare delicious Tuna Poke Bowls at home for under $5 per bowl with just the items you prefer. With just a few ingredients, you can craft an authentic poke bowl and delight your guests. Tuna poke bowls have become a favorite meal for many, and if you make them yourself, you can enjoy the vibrant flavors of this Hawaiian dish in your own kitchen. With endless toppings and sauces available, creating your ideal poke bowl is both fun and delicious. This post provides you with a clear guide to crafting the ultimate tuna poke bowl, along with practical tips and examples for personalizing your dish. Understanding the Basics of Poke At its heart, poke (pronounced "poh-kay") means "to slice or cut" in Hawaiian. Traditionally, poke features diced raw fish along with a variety of ingredients such as rice and seaweed. This dish is all about customization, allowing you to mix and match according to your taste and dietary needs. One crucial factor in crafting a great poke bowl is the quality of the tuna you use. Selecting the Right Tuna Freshness is key when choosing tuna for your poke bowl. Always opt for sushi-grade tuna, which is specifically prepared for consumption without cooking.. Finding sushi or sashimi-grade tuna on a budget can be difficult, but not impossible. Look at seafood shops and specialty stores. Remember that it is typically freezing of tuna that makes it sushi-grade, so don't be afraid to choose frozen tuna. Wild Fork Foods (in most major cities and shipping nationwide on dry ice) has the best sushi-quality tuna options. They offer sashimi-quality tuna steaks for around $15 for about 11/2 pounds. They also offer a Saku Block at around $20 for 3/4 pound. I have tried both, and they are just amazing. The Wild Fork people are quick to emphasize that the color of tuna is often enhanced by dyes and artificial methods that they do not use. Their tuna does have some color variation and is not a brilliant red, but it smells clean and tastes fresh and perfect. They also spell out why this tuna is sashimi grade: it is frozen to a core temperature of -76 degrees Fahrenheit within a few hours of the catch. They claim the tuna is safe to eat raw if it is handled safely once you get it home. This means keeping the tuna frozen and consuming it quickly after thawing. It is easy to thaw just the amount you can use that day because each steak is individually packaged. You can thaw just enough for two poke bowls and keep the rest frozen for another day. Another option is the frozen tuna steaks at Aldi. Until recently, these tuna steaks were labeled sushi-grade. More recently, Aldi removed this designation, although they answered concerns from an Aldi Facebook group with a letter that maintains their steaks are safe to eat raw. I do cook these steaks medium rare, but I do not use them in my Poke bowls, although many food blogs and other internet sources claim they are safe and great for poke bowls. Whether you choose to eat Aldi steaks raw is up to you. They are certainly cheap, at under $5 for around 12 ounces. But use with caution, particularly if you are immunocompromised. If you have another affordable option for sushi-quality fish, I could explore that instead. Tips for Buying Tuna: Ask Questions: Ask the fishmonger if the tuna is sushi-grade and find out when it was caught. Read the Label: Note if the label indicates the tuna is sushi-grade or safe to eat raw. Buy From Trusted Source: If you have a fish shop you buy from regularly and trust, ask if they offer sushi-grade tuna or other fish. Minimize Handling: If possible, have the fish sliced for you to ensure it stays fresh and avoid unnecessary exposure. Smell Test: Be sure to sniff the tuna; it should have a clean, mild scent. Preparing the Rice The base of your poke bowl is rice, which is vital in balancing the overall flavors. Short-grain Japanese rice, commonly called sushi rice, has the perfect sticky texture to complement the fish. This rice can be quite expensive, however, and a good alternative is Cal-Rose rice, which is a medium-grain rice grown in California. This rice is used in many sushi restaurants, and if you buy rice labeled "sushi rice" in a big American retailer, you are probably buying Cal-Rose rice. I use it weekly at home: it's inexpensive and of great quality. Whether you choose traditional Japanese rice or Cal-Rose rice, the best way to prepare your rice is in a rice cooker or an Instant Pot. Follow the directions on your rice cooker or find good Instant Pot instructions here. Finish cooking and skip to step 3.) But you can also prepare it on the stovetop--here is how to prepare it: Rinse the Rice: Begin by rinsing 1 cup of sushi rice under cold water until the water runs clear. This step removes excess starch for even cooking. Cook the Rice: Combine the rinsed rice with 1 1/4 cups of water in a pot. You can also add a pinch of salt, but this is optional. Bring it to a boil, then lower the heat and cover. Cook for around 10 minutes until the water is absorbed. Season the Rice: Once cooked, transfer the rice to a bowl. While it's still warm, mix in 2 1/2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1/4 teaspoon of salt. This seasoning adds a wonderful flavor to the bowl. Keep in mind that you can really use any rice for a poke bowl. While sushi rice is the most traditional, you can also get good results with jasmine rice, basmati rice, or brown rice. Use the rice you like the best. Crafting the Marinade The marinade brings your tuna poke bowl to life. A mix of soy sauce, sesame oil, and fresh ingredients results in marinated tuna that bursts with flavor. Here’s a quick marinade recipe: Simple Tuna Marinade: 2 tablespoons soy sauce 1 tablespoon sesame oil 1 teaspoon finely grated ginger 1 teaspoon rice vinegar 1 teaspoon honey or agave syrup (optional) Sesame seeds (optional) Dice your tuna in 1/2 inch dice. Combine all the ingredients in a bowl, then add in your diced tuna. Let it marinate for about 15 minutes for the flavors to blend beautifully. Choosing Your Toppings Now for the exciting part: selecting your toppings! Traditional poke bowls often include seaweed salad and green onions, but your options are vast. Here are some tasty ideas: Vegetables: To add freshness and texture, use sliced cucumber, radishes, edamame, or creamy avocado. You can slice cucumber very thin or make cubes. I like to shell the edamame, or better yet, buy it frozen at Aldi—it's inexpensive and done in a flash. Crunchy Toppings: Elevate your dish with crispy garlic, sesame seeds, or fried onions for added texture. Spicy Elements: If you like heat, consider a drizzle of spicy mayo or Sriracha for a flavorful kick. To craft your own Spicy mayo, mix regular mayonnaise with Sriracha (the amount is up to you) and stir. The result is colorful and flavorful, and as hot as you want it. Fresh Herbs: Chopped cilantro or mint can enhance the flavor, giving your bowl a fresh touch. If you love fresh herbs, consider a trip to your local Asian grocery or Aldi--they both sell wonderful herbs inexpensively. Assembling Your Poke Bowl With your rice cooked, tuna marinated, and toppings selected, it’s time to assemble your poke bowl. Here’s how to do it artfully: Start with Rice: Place a generous scoop of seasoned rice at the bottom of your bowl. Add Tuna: Artfully arrange the marinated tuna on top of the rice. Layer Toppings: Get creative! Add your selected toppings, grouping colors and textures for a visually stunning result. Final Touches: Drizzle some spicy mayo or sprinkle sesame seeds on top for the perfect finish! Savoring Your Culinary Masterpiece Now that you’ve created your very own ultimate tuna poke bowl, it’s time to enjoy your culinary creation. The combination of flavors, colors, and textures will impress anyone at your table. Don’t hesitate to experiment with different ingredients and sauces in your future bowls. The true beauty of poke bowls is their adaptability and the fun of personalizing each one. Cost of My Poke Bowl The cost of my Poke Bowl recipe (for two people) is as follows: Tuna (Wild Fork Foods) - $3.75 Rice (1 lb. rice=2.25 cups. Cal-Rose rice is $1/pound) $0.50 Cucumber (1/2 English cucumber Aldi) $0.50 Edamame (1/2 bag Aldi) $ 1.25 Carrot (1 regular) $0.25 Radish (1 regular) $0.25 Avocado (1 large avocado Aldi) $1.0 The total cost of my poke bowls was about $7.50, or about $3.75 per serving. That is an extremely good price and a fraction of the cost of a poke bowl in my local joint or even a food truck. Wrapping Up Your Poke Bowl Journey Making a tuna poke bowl at home goes beyond food; it expresses your culinary creativity. With fresh ingredients and the willingness to experiment, you can create a dish that rivals your go-to poke restaurant. Remember to enjoy experimenting with toppings and seasonings—the possibilities are endless! Gather your ingredients, invite some friends over, and embark on your exciting poke bowl journey right in your kitchen!

It's hard to improve on a classic, but there are budget strategies that allow you to serve this incredible dish any time you have a craving for rich beef simmered in red wine. Beef Bourguignon For around $5 per serving, this French classic is easy to prepare and impressive to serve. When I first made this recipe thirty years ago, I spared no expense, including a costly (and unnecessary) bottle of Burgundy wine. In truth, American Pinot Noirs (the equivalent of a red French Burgundy) are so good, and many are so inexpensive that it is easy and cheap to find a bottle ideal for this recipe. The last two times I made Beef Bourguignon, I spent $7 at Trader Joe's and $5 at Aldi for wine, respectively, and the results were exceptional. This recipe serves six generously and costs around $27, or $4.50 per serving. The Beef First, let's talk about beef. This is a braised stew - a fine cut of meat would be wasted on this dish. I always start the way Julia did - with a nice beef chuck roast. Cut the beef cubes yourself and look for fat and marbling through your meat. At Walmart, it was the cheaper version of two styles of Chuck Roast that provided the best option. Look for some white in your meat, and it's okay if there are tendons or other challenging parts. They will be heavenly after simmering in red wine until fork tender. Do carefully dry your beef so it will brown readily, and do not rush through this step. The brown crust on your meat cubes is flavorful and rich. The more carefully you brown your beef, the better the flavor of the finished dish. Beef Bourguignon Ingredients The Wine Julia suggested a red Burgundy, but any medium-bodied dry red wine will do. I always look for an inexpensive Pinot Noir. Cost is the bottom line: do not overspend on your cooking wine. But also remember that cheap wine isn't always acceptable--if you wouldn't sit and drink a glass, don't use it in cooking. But a $75 Pinot Noir from a fashionable Northern California winery would be a waste of money in this dish. The Pork You will need 6 oz of some pork, which you will sauté to render out pork fat for browning the beef. The pork also provides delicious little bits in the sauce that contrast with the flavor of the meat. Lots of American cooks choose to use bacon, although I find that the smoky flavor muddles and diminishes this dish. Julia's answer is to boil the small slices (called lardons) briefly in water to remove the smokey flavor. Julia cautioned about salt pork because of the saltiness and preferred to use either slab bacon or uncured, unsmoked pork belly, as French cooks do. If you can find and afford pork belly, go for that. I sometimes luck out and find it. Unsmoked Salt Pork Costco sells pork belly at a reasonable price, as does Wild Fork Foods. Slab bacon is impossible to find at a reasonable price. I will typically use salt pork, and my only caution is to refrain from salting the dish (primarily if you use commercial beef broth, which is also salty) until after the dish has been cooked for a couple of hours. You may not need to use any further salt. And be careful with the salt if you need to reduce the sauce after cooking the meat in the oven - as it thickens, it becomes saltier. Vegetables and Herbs. The vegetables and herbs in this recipe can be a large and often overlooked expense. Fresh pearl onions cost around $4. However, you may not need to use fresh, as a large bag of frozen pearl onions sells for $1.98 at Walmart and is enough for two batches so that you can save half for later. Sauteing Pearl Onions The results using frozen pearl onions are often better than fresh ones, as fresh onions are not as uniform and can be old. For mushrooms, it is best to use a typical one-half-pound box of the white or brown variety available at almost any grocery store. Look for uniform-sized mushrooms, which can be cut into quarters for a bite-sized piece. Herbs can also be a significant expense, but Walmart sells a bunch of flat-leafed parsley for under $1 and fresh thyme for under $2. Aldi also sells fresh thyme for under $2. Raising a little herb garden can avoid the expense of fresh herbs. Whatever ingredients you choose, ensure you have fresh parsley and thyme for this dish - it makes all the difference. Other The incidental ingredients in this dish can produce another budget-busting expense, but cooks who plan can avoid this. One secret for frugal cooks is to buy a tube of tomato paste and keep it in the refrigerator for times when you don't need a whole can. Tomato Paste I always have a tube in my fridge. As dairy prices rise, another secret to keeping costs down is buying butter in bulk at Costco or Sam's - buy a 4-pack of unsalted butter, put three boxes in the freezer (butter freezes perfectly), and thaw as you continue to use it. This way, you will never have to buy cheap butter or pay too much at your regular grocery. Similarly, try to purchase beef broth by the case at Sam's Cub or Costco. Buying olive oil in a bulk container at a warehouse club is also a good idea - Sam's sells a very nice, inexpensive EVOO. Remember to store your olive oil in a dark, cool place so it doesn't turn or go rancid before you use it. Techniques There aren't many ways to mess up this dish, as Julia herself emphasized when she cooked it on The French Chef. But it will not be successful if you fail to dry the beef before browning it or if you grossly overcook it. After checking the dish in the oven to see if it is fork tender, stop the cooking process once your meat reaches this level of fineness. The beef will become tough and dry if you continue. You may also find that the sauce is thin and watery, but this is easily fixed after you take the beef from the oven. Remove the beef and pork, strain the remaining sauce into a saucepan, and gently simmer until it has reduced and become thick. Don't boil it vigorously, or it might become bitter. And if it still doesn't become thicker, you can try to thicken it with a butter and flour paste or a cornstarch slurry. But first, try a few minutes on simmer. The dish should thicken beautifully if you have used flour after your initial meat browning. If it gets too thick, add a little beef broth. Beef Bourguignon (Beef Stew in Red Wine with Bacon, Mushrooms, and Onions, six servings around $27) Section 1: List Your Ingredients 6 oz salt pork, or pork belly or bacon, sliced into 1 x 1/4-inch lardons ($3, Walmart) 1 T oil, preferably olive oil 2-3 lbs. beef chuck roast, but into one 1/2-inch cubes ($14.00, Walmart) One large white onion, roughly cut One large carrot, thickly sliced 2 T flour One bottle (about 3 cups) of inexpensive medium-bodied dry red wine, such as Pinot Noir ($5, Aldi) 2-3 c. of beef broth (0.70, Sam's Club) 1 T tomato paste Two cloves of garlic, smashed A bouquet garni - or a couple springs of fresh thyme and fresh parsley tied together with a string ($1.00, Walmart) One bay leaf crumbled 1 1/2 T butter, plus 1 T oil (0.20, Sam's Club) 12-24 pearl onions ($1, Walmart) 1/2 c. beef broth 2 T butter, plus 1 T oil ($0.20, Sam's Club) Eight oz. mushrooms, quartered ($2, Walmart) Salt and pepper to taste Directions If you use bacon, you can simmer your bacon lardons for 10 minutes to reduce the smokiness. If you are using salt pork or pork belly, skip this step. Preheat oven to 450 degrees. In a large Dutch oven, heat 1 T oil, and sauté the bacon/pork for 3-5 minutes, until it starts to brown and release its fat. Remove the pork with a slotted spoon and set aside. Brown Salt Pork 3. Dry your beef with paper towels and sear the meat in the pork fat. Do this in batches, and do not crowd your beef. As it browns, remove and set aside the bacon/pork. Brown Cubed Beef 4. Add the sliced carrots and onions and brown them in the fat. At this point, your Dutch oven should have very little fat. If there is excess, drain it out now. 5. Add the bacon and beef to the Dutch oven and sprinkle lightly with salt and pepper. Sprinkle with 2 T of flour and toss—place in the center of the oven for 4 minutes. Toss and cook for an additional 4 minutes. Remove the Dutch oven to the stovetop and reduce the oven temperature to 325. Add bacon, browned beef, and flour. 6. At this point, add the bottle of wine and just enough stock to cover the meat and vegetables. Add tomato paste, garlic, and the herb bouquet. Bring to a light simmer on the stove, cover, and place in the oven. Regulate the heat so it's also at a slow simmer in the oven. Add wine, stock, tomato paste, garlic and herbs and simmer. 7. Let your dish simmer in the oven for at least 2 hours and up to 3. Start checking if your beef is done in around 2 hours. When it is fork tender, it is done - remove the dish from the oven and place it on the stovetop. 8. During the last hour of cooking, heat 1 1/2 T butter and 1 T oil in a saucepan. Add the fresh or frozen pearl onions and brown in fat. Then add 1/2 c. of beef broth and a spring of parsley and thyme. Cook the onions and occasionally swirl in the pan. As the broth evaporates, you will be left with the onions and some fat in the bottom of the pan. If you used frozen pearl onions, they may not have browned well in the initial step, but they will brown now. Please turn off the heat, retrieve and throw away the herbs, and set them aside. Simmer pearl onions in broth with thyme and parsley. 9. In a sauté pan, heat 2 T butter and 1 T oil and brown the mushrooms for about 5 minutes, shaking the pan to coat them with butter. Remove from heat and set aside. Sauté mushrooms in oil/butter. 10. Place a colander over a large saucepan. Drain the beef stew through the colander and into the saucepan. Place the saucepan over a burner at medium heat, skimming off any fat that rises to the top. Simmer the sauce until it becomes thick. Be patient; you may have to reduce the sauce by half. If you reduce it and it won't thicken, you can thicken it with either a butter and flour paste or a cornstarch slurry. The best procedure, however, is to simmer the sauce until it thickens naturally. 11. Use a tong to remove the beef and pork lardons from the colander. Your dish will be neater if you throw away the simmering vegetables at this stage. I have noticed, however, that I see sliced carrots in many photos of beef bourguignon, and many cooks choose to retrieve and retain some of the carrots. Whether you do this is up to you. 12. I wash out the Dutch oven as I have a rustic one that looks beautiful for presentation. After washing it, put the beef and lardons back into the Dutch oven, set in the pearl onions and mushrooms, and pour the hot sauce over them. You now have a completed beef bourguignon. Julia's Beef Bourguignon on a Budget 13. This dish keeps beautifully and gets better in the refrigerator overnight. Just reheat and serve with new potatoes. 14. Limiting carbs makes this dish relatively low-carb, at 10-20 net carbs, depending on preparation. The photo below shows beef bourguignon served with pureed cauliflower. If someone in your world is on keto or limiting carbs, you might wish to serve pureed cauliflower instead of potatoes—delicious and healthy! Lo Carb Beef Bourguignon