Apple Crumble

 Eden and Olive have been making this a lot. LINK.

INGREDIENTS 

1 stick unsalted butter, softened, plus more for pan 

3 pounds apples, such as Mutsu, peeled cored and chopped 

6 tablespoons granulated sugar 

1 cup plus 2 tablespoons unbleached all-purpose flour 

2 tablespoons lemon juice

1/2 teaspoon ground cinnamon 

Kosher salt 

1/2 cup packed brown sugar

Vanilla ice cream, whipped cream, or Greek yogurt, for serving

• Step 1 - Preheat oven to 375°F. Brush a 2-quart baking dish with unsalted butter. In a large bowl, toss together apples, granulated sugar, 2 tablespoons flour, lemon juice, cinnamon, and 1/4 teaspoon salt; transfer to prepared dish.
• Step 2 - In a bowl with an electric mixer, beat butter with brown sugar until fluffy. Mix in 1 cup flour and 1/2 teaspoon salt until large pieces form. Scatter over filling. Bake until center is bubbling, about 1 hour; if top darkens, tent with foil. Let cool 20 minutes; serve with ice cream.

• 
  
  
  

Beef Bourguignon (julia child recipe) regular or slow cooker

Eden and I love to make Julia Child’s Beef Bourguignon (Bœuf Bourgignon in French). Every step is worth it. LINK.

INGREDIENTS

• 1 tablespoons extra-virgin olive oil

• 6 ounces (170g) bacon, roughly chopped

• 3 pounds (1 1/2 kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks

• 1 large carrot sliced 1/2-inch thick

• 1 large white onion, diced

• 6 cloves garlic, minced (divided)

• 1 pinch coarse salt and freshly ground pepper

• 2 tablespoons flour

• 12 small pearl onions (optional)

• 3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine

• 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)

• 2 tablespoons tomato paste

• 1 beef bullion cube, crushed

• 1 teaspoon fresh thyme, finely chopped

• 2 tablespoons fresh parsley, finely chopped (divided)

• 2 bay leaves

• 1 pound fresh small white or brown mushrooms, quartered

• 2 tablespoons butter

INSTRUCTIONS
TRADITIONAL OVEN METHOD:Preheat oven to 350°F (175°C).Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.Cover, transfer to lower part of the oven and simmer for 3 to 4 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).In the last 5 minutes of cooking time, prepare your mushrooms:

Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbsReturn the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly. 

If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.

Garnish with parsley and serve with mashed potatoes, rice or noodles.
SLOW COOKER:In a large pan or skillet, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer to 6 quart (litre) slow cooker bowl.

Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat. Transfer to slow cooker bowl with the bacon, and add in the onions (both types) and carrots. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine.

Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with 2 cups of stock, tomato paste, garlic, bullion and herbs.

Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until beef is falling apart and tender.

In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Add to the Beef Bourguignon, mixing them through the sauce before serving.

Garnish with fresh parley and serve with mashed potatoes, rice or noodles.