Roasted Colorful Carrots

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5r3C5WwnXM2vxGXOUNP2V2ERbmLbZ0xnJmoz0Nc-Ml8qq81UMp-T-6KhE8gL1b21Fa_6tfmKPAMB9HJL6InBmr7vySFSgT-PgcXhPQM2hkYpVUgbXtfU0mYvVHIkjqJz7eQsbpmhLZ7FD/s1600/IMG_6535.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5r3C5WwnXM2vxGXOUNP2V2ERbmLbZ0xnJmoz0Nc-Ml8qq81UMp-T-6KhE8gL1b21Fa_6tfmKPAMB9HJL6InBmr7vySFSgT-PgcXhPQM2hkYpVUgbXtfU0mYvVHIkjqJz7eQsbpmhLZ7FD/s1600/IMG_6535.JPG" width="640" /></a></div><br />This is not really a recipe as much as it is a method of cooking any vegetable.  We really love these "colorful" (I think they're actually called rainbow carrots...) at our house.  Emma now requests, "red carrot" or "yellow carrot" when we're out at restaurants.  Or mac & cheese and chocolate chips - don't worry, we're not that strange that our daughter is requesting only carrots.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigqTohSWJJQCztY8mv-Oh7nnAYVItHt_4uXgMDr1U8f2Y88yQaYjoD3tnEx9hCxsZvdpRsJdpckjCTcICeTK68FRlltqhgHLD9218C05zBwYzlf_D8etOWYMPzKkY3qEv4v2DsDSnV5cAt/s1600/IMG_6574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigqTohSWJJQCztY8mv-Oh7nnAYVItHt_4uXgMDr1U8f2Y88yQaYjoD3tnEx9hCxsZvdpRsJdpckjCTcICeTK68FRlltqhgHLD9218C05zBwYzlf_D8etOWYMPzKkY3qEv4v2DsDSnV5cAt/s1600/IMG_6574.JPG" width="640" /></a></div><br />For family-style dinners, I cut the carrots into matchsticks, toss with olive oil, salt and pepper, then roast in a 425 degree oven for 25 minutes.  We call them carrot french fries.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR6gZyg1BG5lKedNpwoZfKwz2VJwmtrqkGM8SDig6vuu42u2v5I3ylUy0ldwdE5HBX2QqFf1EcWm2Fz_y-ojfRntM_5bN8oFu-DlyzNkdBhIFs95O1GIXf4TsjpnieHbLaKQk2r8HWMB2N/s1600/IMG_6600.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR6gZyg1BG5lKedNpwoZfKwz2VJwmtrqkGM8SDig6vuu42u2v5I3ylUy0ldwdE5HBX2QqFf1EcWm2Fz_y-ojfRntM_5bN8oFu-DlyzNkdBhIFs95O1GIXf4TsjpnieHbLaKQk2r8HWMB2N/s1600/IMG_6600.JPG" width="640" /></a></div><br />For our "adult only" dinner party a couple of weekends ago, I left the carrots long and elegant, cutting them in half (or quarters for larger carrots) lengthwise.  <br /><br /><i>Colorful</i><br /><span style="font-size: large;">Roasted Carrots</span><br /><br />3 pounds of "Rainbow" Carrots<br />2 tablespoons of olive oil<br />Sea Salt & Pepper<br /><br />Peel and cut carrots lengthwise - half or quartered.  Place on a sheet pan, drizzle with olive oil, then sprinkle with salt and pepper.  Roast in a 425 degree oven for 25 minutes until tender.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEN6aSfo5wZvWVboJ0Ki-frqMECGhlKUrcyCDqluLGX75qKqvpVOytcWy6k4cqpFuNFAoYdBDnVtKi-bchlJpqsJW4rMuEZwHtSaBoLgH9xTKavuYnDzRBBIABrMIYBxNtvmJblg8otPJy/s1600/IMG_6613.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEN6aSfo5wZvWVboJ0Ki-frqMECGhlKUrcyCDqluLGX75qKqvpVOytcWy6k4cqpFuNFAoYdBDnVtKi-bchlJpqsJW4rMuEZwHtSaBoLgH9xTKavuYnDzRBBIABrMIYBxNtvmJblg8otPJy/s1600/IMG_6613.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Here they are roasted and piled on a platter with the Beef Tenderloin and Cabernet Mushrooms.  I think for the most part, people put way too much effort and work into making vegetables something special, when in reality, they are really delicious when they are more simply prepared... maybe just try to find some fun colors, like these carrots, to keep them interesting. </div><br />

Roasted Colorful Carrots

This is not really a recipe as much as it is a method of cooking any vegetable.  We really love these "colorful" (I think they...

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"Homemade" Truffle Fries | Baked Truffle Parmesan Fries | Steak Frites

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsjmzb1rvBgvQG3sGkBxUbwG9DuVlVxoQMhYCa-hC4jr6jQAO9Eox6e4CwmkUw3bmNR2kTLl1cxcNpKXxPMjFxfPSQ7o58RcwkM5a85AysphDRvkn7xhY-34g-5fnw1bJqwUWHAOiP3OOp/s1600/IMG_6643.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsjmzb1rvBgvQG3sGkBxUbwG9DuVlVxoQMhYCa-hC4jr6jQAO9Eox6e4CwmkUw3bmNR2kTLl1cxcNpKXxPMjFxfPSQ7o58RcwkM5a85AysphDRvkn7xhY-34g-5fnw1bJqwUWHAOiP3OOp/s1600/IMG_6643.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">"Homemade" Truffle Fries</div><div class="separator" style="clear: both; text-align: left;"><a data-pin-config="beside" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F02%2Fhomemade-truffle-fries-baked-truffle.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-1pFiSkWzrB0%2FUw99Sy_H43I%2FAAAAAAAAV4Y%2FpODAnZEfu3k%2Fs1600%2Ftruffle-fries.jpg&description=%26quot%3BHomemade%26quot%3B%20Baked%20Truffle%20Fries%20-%20so%20easy%20and%20fabulous.%20%20Add%20truffle%20oil%2C%20sea%20salt%20and%20parmesan%20cheese%20to%20frozen%20fries%20for%20bistro%20style%20Steak%20Frites%20at%20home.%20"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">For <a href="http://jennysteffens.blogspot.com/2014/02/progressive-dinner-party-prep-steak.html">the dinner party</a> we had last weekend, I served these Baked Truffle Parmesan Fries with Roasted Beef Tenderloin and <a href="http://jennysteffens.blogspot.com/2014/02/slow-simmered-cabernet-thyme-mushroooms.html">Cabernet & Thyme Mushrooms</a>.  It was one of my favorite meals to date.  The thing that makes me dream about <a href="http://jennysteffens.blogspot.com/2014/02/progressive-dinner-party-prep-steak.html">Steak Frites</a> is how the fries soak up the simple wine sauce usually served with the steak - in this case the Cabernet sauce that the mushrooms had simmered in all day long.  Ahh.  </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I'm a complete fool for candle light, a big glass of red wine, steak and fries soaking up that fabulous sauce.   My favorite "restaurant" dinners are at small, cozy bistros that "get it" and serve dinners just like these.  If Steak Frites (Steak & Fries) is on the menu, it is usually what I order... or Moules Frites (Mussels & Fries), if I'm in the mood for seafood.  But, for some reason at home, anytime we make steak I serve it with mashed or roasted potatoes - I forget about fries.  Or, maybe it is that fries seem too daunting to make.  Don't you need a deep frier for that?  </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I came across a recipe for "Italian Fries" in Lucinda Scala Quinn's cookbook, Mad Hungry.  The recipe calls for peeling and cutting potatoes into fries, then baking them layered with herbs and Romano cheese.  I decided that this would be a fabulous addition to our dinner party - but instead of Italian herbs, I thought I'd add truffle oil and parmesan to make them a little more ala French Bistro.  </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJfO4mGYRQhj9cnyIQhfbRjAUoGduthAPmC2Jptk1e4K1Aiuuil2GmhL4VKTISzOBOYTu_cqplNspx3J4-CZGoGGlz1kPYc8rKc-VDpCsIR0J8q6rccIIeH_52qdW1XdGT4mR7jrvqBJK/s1600/truffle-fries.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJfO4mGYRQhj9cnyIQhfbRjAUoGduthAPmC2Jptk1e4K1Aiuuil2GmhL4VKTISzOBOYTu_cqplNspx3J4-CZGoGGlz1kPYc8rKc-VDpCsIR0J8q6rccIIeH_52qdW1XdGT4mR7jrvqBJK/s1600/truffle-fries.jpg" width="426" /></a>The day of the party, I was all geared up to peel and cut potatoes... then I got very lazy.  I found myself with a bag of russet potatoes in one hand while I was browsing the freezer section.   I found some really good frozen french fry options - all-natural, sea salt fries that had already been perfectly cut and par-cooked.  In the interest of relaxed entertaining (and not being exhausted before the party began) I decided to just jazz those up and make a fabulous dinner.  </div><br />However, if you would like to peel and cut your own fries (which I'm sure I'll opt for at some point when I have more time), the recipe is exactly the same.<br /><br />Don't you like this shapely little platter?  It just might be a sneak peek of what's to come to the store in a couple of weeks...<br /><br /><i>"Homemade" Baked   </i><span style="font-size: large;"><i><br />Truffle Fries</i></span><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F02%2Fhomemade-truffle-fries-baked-truffle.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-1pFiSkWzrB0%2FUw99Sy_H43I%2FAAAAAAAAV4Y%2FpODAnZEfu3k%2Fs1600%2Ftruffle-fries.jpg&description=%26quot%3BHomemade%26quot%3B%20Baked%20Truffle%20Fries%20-%20so%20easy%20and%20fabulous.%20%20Add%20truffle%20oil%2C%20sea%20salt%20and%20parmesan%20cheese%20to%20frozen%20fries%20for%20bistro%20style%20Steak%20Frites%20at%20home.%20"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script><br /><br /><i>Get my <a href="http://mad.ly/signups/118273/join"><span style="background-color: #f7f7f8;">Printable Recipes</span>, here.</a></i><br /><br />Frozen Fries (or russet potatoes peeled and cut)<br />Truffle Oil<br />Parmesan cheese<br />Thyme<br />Sea Salt & Pepper<br /><br />Preheat the oven to 425 degrees (or how directed on the package).     <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcJWdDNnicenvbuYk0Dhil4nEcWujRIXiZ_W0phvzwFDtXvOB9ZAayJpR9LbYgh34BSlj3vfYBSue55FqvLPMZk0itLUg3o8K1iUOTKeCbj7c2ePzZktp69twiK2JYqXNRpCE4XfOQBRks/s1600/IMG_6583.JPG" width="640" /></div><br />Drizzle truffle oil on a baking sheet, then add fries - overlapping is fine. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYzIzDjfBU_5ziMR7dTR7yPfGrtOnvCCZa2HbUBZ_yZMc3iv_eNYZoruBL9GIuMsnWOBt9RAy7uHI0IxSvTvDsBsTtlYvXvi1Vu2kLWf4gJwMPW2OqdNkbYNnvflOQgkxV1CJixwJsPbK/s1600/IMG_6584.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYzIzDjfBU_5ziMR7dTR7yPfGrtOnvCCZa2HbUBZ_yZMc3iv_eNYZoruBL9GIuMsnWOBt9RAy7uHI0IxSvTvDsBsTtlYvXvi1Vu2kLWf4gJwMPW2OqdNkbYNnvflOQgkxV1CJixwJsPbK/s1600/IMG_6584.JPG" width="640" /></a></div><br />Drizzle again with truffle oil, then sprinkle with fresh grated parmesan cheese.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotz25T1L3lnwukbXi-V9sR7pSCPwlCgMqNKTw2PHpBZqIpgPinrJL_dULarXYaAdineBA0DbHeCKxuZe0_jFR814dlCah9Gz7CyvXleY007hAsDlGDJWRYmpG90wpQlGrQHGqkBdxiG3s/s1600/IMG_6586.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotz25T1L3lnwukbXi-V9sR7pSCPwlCgMqNKTw2PHpBZqIpgPinrJL_dULarXYaAdineBA0DbHeCKxuZe0_jFR814dlCah9Gz7CyvXleY007hAsDlGDJWRYmpG90wpQlGrQHGqkBdxiG3s/s1600/IMG_6586.JPG" width="640" /></a></div><br />Bake as directed - for about 30 minutes.   <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfqHeRlbhszUjEo7oL8w8gY_s-qvh63LAIlvZRbtM3-flrORjbkPgvafCbuK0LGkBVB2L4Zv0NR9TZ4mEMRxc7G8ulestM4fRdjYqSbqEj_JgwUJUwqIwE7EwnXReTmV5JjcjpppK2pDD/s1600/IMG_6588.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfqHeRlbhszUjEo7oL8w8gY_s-qvh63LAIlvZRbtM3-flrORjbkPgvafCbuK0LGkBVB2L4Zv0NR9TZ4mEMRxc7G8ulestM4fRdjYqSbqEj_JgwUJUwqIwE7EwnXReTmV5JjcjpppK2pDD/s1600/IMG_6588.JPG" width="640" /></a></div><br />Remove from oven, drizzle more truffle oil, generously salt with sea salt, and sprinkle parmesan cheese.<br /><br /><br /><br />Pile onto a serving platter and top with fresh thyme as a garnish. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7TzhOuKSphIJhtK47e_hjHSlB74wrrDh9_qvRc7v-WBWDuy9ZRC1xnZTSRtE417OobuTo2TdC5kLMrxVXCgHjInkvmiOeInXlyPj0Z4SAJDwUeEhN4_shH12Ze7NOIOmSm2yzE-lxiFoK/s1600/IMG_6607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7TzhOuKSphIJhtK47e_hjHSlB74wrrDh9_qvRc7v-WBWDuy9ZRC1xnZTSRtE417OobuTo2TdC5kLMrxVXCgHjInkvmiOeInXlyPj0Z4SAJDwUeEhN4_shH12Ze7NOIOmSm2yzE-lxiFoK/s1600/IMG_6607.JPG" width="640" /></a></div><br />Here is everything ready to go into the oven pre-party last Friday night.  I baked the tenderloin for 1 hour at 275 first, then raised the heat to 425 and baked the roasted carrots and fries for 30 minutes.  It was such an easy dinner to prepare... especially with frozen fries.   Read all of the details about the party, <a href="http://jennysteffens.blogspot.com/2014/02/progressive-dinner-party-prep-steak.html">here</a>.  Roasted Carrots recipe coming tomorrow.<br /><br /><br /><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F02%2Fhomemade-truffle-fries-baked-truffle.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-1pFiSkWzrB0%2FUw99Sy_H43I%2FAAAAAAAAV4Y%2FpODAnZEfu3k%2Fs1600%2Ftruffle-fries.jpg&description=%26quot%3BHomemade%26quot%3B%20Baked%20Truffle%20Fries%20-%20so%20easy%20and%20fabulous.%20%20Add%20truffle%20oil%2C%20sea%20salt%20and%20parmesan%20cheese%20to%20frozen%20fries%20for%20bistro%20style%20Steak%20Frites%20at%20home.%20"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

"Homemade" Truffle Fries | Baked Truffle Parmesan Fries | Steak Frites

"Homemade" Truffle Fries For the dinner party we had last weekend, I served these Baked Truffle Parmesan Fries with Roasted Beef ...

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Slow-Simmered Cabernet & Thyme Mushroooms

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqgT9p72YZEcCeTXRhS0WdgJUFrdaZKy6rQyeVC03XKs3SQIpBQylJDe31c6-aQKnaGshNmOOyMPhpNPe6ACyFjdkYzWi8NvS0Av8-kyhbpuUVmIuZ8a8KyhtLPgr6zFqx5q-Gsn0Sf6Jq/s1600/IMG_6521.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqgT9p72YZEcCeTXRhS0WdgJUFrdaZKy6rQyeVC03XKs3SQIpBQylJDe31c6-aQKnaGshNmOOyMPhpNPe6ACyFjdkYzWi8NvS0Av8-kyhbpuUVmIuZ8a8KyhtLPgr6zFqx5q-Gsn0Sf6Jq/s1600/IMG_6521.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfA-Ss1etCAmADsbcXP6S4lyJESchyA8SXEeHD_Kn2H5AZTVjUwRaYHF9Q29jOzlebyVzusGW8tz3KQy-mTgi2t0qJ7X_75CyJfo6Ugqk8MUXUYxGdb8XdCPi_oGbwo6AfwGdnc7C-3GTa/s1600/mushrooms.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfA-Ss1etCAmADsbcXP6S4lyJESchyA8SXEeHD_Kn2H5AZTVjUwRaYHF9Q29jOzlebyVzusGW8tz3KQy-mTgi2t0qJ7X_75CyJfo6Ugqk8MUXUYxGdb8XdCPi_oGbwo6AfwGdnc7C-3GTa/s1600/mushrooms.jpg" width="425" /></a> It is hard to believe that these slow-simmered mushrooms were my favorite part of the meal last weekend.  You know something's good when it <i>almost</i> outshines Beef Tenderloin.  Even Mike (a known non-mushroom fan) took a liking to them.  They had almost transformed after being simmered in cabernet all day a turned an amazing deep purple color.    </div><br />They are completely effortless to prepare - you just have to make them early in the day so they have time to cook about 4-6 hours and make the transformation.   <br /><br /><i>slow-simmered</i><br /><span style="font-size: large;"><i>Cabernet & Thyme Mushrooms</i></span><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F02%2Fslow-simmered-cabernet-thyme-mushroooms.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-X6g47aS7Tgo%2FUwzfPyNoJSI%2FAAAAAAAAV2s%2FzwBU3cafHtE%2Fs1600%2Fmushrooms.jpg&description=Slow-Simmered%20Cabernet%20%26%20Thyme%20Mushrooms...%20AMAZING%20%26%20easy.."><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script><br /><br /><i>Get my <a href="http://mad.ly/signups/118273/join"><span style="background-color: #f7f7f8;">Printable Recipes</span>, here.</a></i><br /><br />1 stick of butter <br />4 cloves of garlic<br />4 cups of Mushrooms (I used baby bella), cut in half<br />1/2 bottle of Cabernet<br />2 cups of beef broth<br />2 teaspoons of sea salt<br />6 sprigs of thyme<br /><br />In a medium/large heavy pot, melt butter over medium heat.  Add garlic and cook for 30 seconds, then add mushrooms and cook for 2 minutes.  Add wine, broth, salt & thyme.  Reduce heat to a low simmer and cook, covered for 4-6 hours.<br />  <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOJxiNTAGK-Ik9NxVLY4zzdUqU0Ph12xZsuT0K9fzkjOVfKOTpXbvmYGKopsJuUgJzJ_0LAyKR-dr-TEhN1T0goMIO7JhMRWSIqosZoSaRroysGRWw6cd85isjdOetMja-vUI0Mr8cjRME/s1600/IMG_6514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOJxiNTAGK-Ik9NxVLY4zzdUqU0Ph12xZsuT0K9fzkjOVfKOTpXbvmYGKopsJuUgJzJ_0LAyKR-dr-TEhN1T0goMIO7JhMRWSIqosZoSaRroysGRWw6cd85isjdOetMja-vUI0Mr8cjRME/s1600/IMG_6514.JPG" width="640" /></a></div><br />Looks like a great way to start a recipe - all of my favorite things. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbRatiD3FxzZWBzZvx2DC2M0H8wcxIG8LKlqRxrcPvlMekMDWXdhfgZ-y_gRkBYCWyvaeN_UJplFdfs0-t3Ps5wJpLwdbKWIb3MLjjAbRgo5t6wUfa1NM9LT39akTmQPx2CL6eEENlog1o/s1600/IMG_6517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbRatiD3FxzZWBzZvx2DC2M0H8wcxIG8LKlqRxrcPvlMekMDWXdhfgZ-y_gRkBYCWyvaeN_UJplFdfs0-t3Ps5wJpLwdbKWIb3MLjjAbRgo5t6wUfa1NM9LT39akTmQPx2CL6eEENlog1o/s1600/IMG_6517.JPG" width="640" /></a></div><br />Be careful not to burn the garlic, keep the heat low. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHhp3fWG6L0vY7Cz3ltpPPhg_wbbRcjPXc_38FaAnse8rBvH7SGxPxQODsoeACdyQiE9rrJm_4RTmUKfYH5CDjmWNwllpD1WhmVwoKkoJ2hich6OmEHIf7xfay0t5trOvo0IyM3IhSSKuA/s1600/IMG_6518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHhp3fWG6L0vY7Cz3ltpPPhg_wbbRcjPXc_38FaAnse8rBvH7SGxPxQODsoeACdyQiE9rrJm_4RTmUKfYH5CDjmWNwllpD1WhmVwoKkoJ2hich6OmEHIf7xfay0t5trOvo0IyM3IhSSKuA/s1600/IMG_6518.JPG" width="640" /></a></div><br />Add mushrooms and let them begin to soften and absorb the butter. <br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqgT9p72YZEcCeTXRhS0WdgJUFrdaZKy6rQyeVC03XKs3SQIpBQylJDe31c6-aQKnaGshNmOOyMPhpNPe6ACyFjdkYzWi8NvS0Av8-kyhbpuUVmIuZ8a8KyhtLPgr6zFqx5q-Gsn0Sf6Jq/s1600/IMG_6521.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqgT9p72YZEcCeTXRhS0WdgJUFrdaZKy6rQyeVC03XKs3SQIpBQylJDe31c6-aQKnaGshNmOOyMPhpNPe6ACyFjdkYzWi8NvS0Av8-kyhbpuUVmIuZ8a8KyhtLPgr6zFqx5q-Gsn0Sf6Jq/s1600/IMG_6521.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Add wine, broth, sea salt and thyme.  Rosemary would also work - especially around the holidays. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguR5esDFfalnxeaJaQR_0gATyrCq3rmi-oFmyUx2O5UhQCP0BAcY8b8-W872MmiSQpj5Je_n-r8qM4bTkdBOjFENNzbH2yvDgOtTyW7qJ_NU1650W9QwWYquFeCRYeZHOiZXng8r1TMKFb/s1600/IMG_6596.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguR5esDFfalnxeaJaQR_0gATyrCq3rmi-oFmyUx2O5UhQCP0BAcY8b8-W872MmiSQpj5Je_n-r8qM4bTkdBOjFENNzbH2yvDgOtTyW7qJ_NU1650W9QwWYquFeCRYeZHOiZXng8r1TMKFb/s1600/IMG_6596.JPG" width="640" /></a></div><br />Simmer on low (or put in the oven covered) for 4-6 hours until the mushrooms have absorbed the wine and become deep purple.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2jDLS3J3F4ppSrbfDXnS3ZNR7bFy8F9H32nW2fNgsOuHblkaWHFKnqErCIte6GKqfxwD-LxFVoa4-DCK8T5nYMfqg1H2Y-HA9_hi0O2FUo_vPyQDQd0qMvN6tabNlgzUxcK0IKmrDDmV/s1600/IMG_6615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2jDLS3J3F4ppSrbfDXnS3ZNR7bFy8F9H32nW2fNgsOuHblkaWHFKnqErCIte6GKqfxwD-LxFVoa4-DCK8T5nYMfqg1H2Y-HA9_hi0O2FUo_vPyQDQd0qMvN6tabNlgzUxcK0IKmrDDmV/s1600/IMG_6615.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a data-pin-config="beside" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F02%2Fslow-simmered-cabernet-thyme-mushroooms.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-X6g47aS7Tgo%2FUwzfPyNoJSI%2FAAAAAAAAV2s%2FzwBU3cafHtE%2Fs1600%2Fmushrooms.jpg&description=Slow-Simmered%20Cabernet%20%26%20Thyme%20Mushrooms...%20AMAZING%20%26%20easy.."><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I served the mushrooms piled next to the <a href="http://jennysteffens.blogspot.com/2014/02/progressive-dinner-party-prep-steak.html">Slow-Roasted Beef Tenderloin</a> and Roasted Colorful Carrots at our <a href="http://jennysteffens.blogspot.com/2014/02/progressive-dinner-party-prep-steak.html">Dinner Party</a> with friends last weekend.  More of the recipes coming this week... including Baked Truffle Parmesan Fries!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Follow me... <a href="http://instagram.com/jennysteffenshobick">Instagram</a> | <a href="http://pinterest.com/jennysteffens/">Pinterest</a> | <a href="http://www.facebook.com/pages/Everyday-Occasions-by-Jenny-Steffens-Hobick/158431867535965">Facebook</a> | <a href="http://twitter.com/jennysteffens">Twitter</a></div>

Slow-Simmered Cabernet & Thyme Mushroooms

It is hard to believe that these slow-simmered mushrooms were my favorite part of the meal last weekend.  You know something's good whe...

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Bacon Braised Green Beans

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8I6LKajntdn1Sx1NxzavqQaoFXterU960g_DgucdcInwdQ2RC2DJmG02A5vNnq6Q725hmYJOeRwixY9LP7m1JgRzzPC69P2byz2obhFJYV2F0A9Eb07ltWYM-VQdZnRVAA-3z54t41kLj/s1600/IMG_2663.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8I6LKajntdn1Sx1NxzavqQaoFXterU960g_DgucdcInwdQ2RC2DJmG02A5vNnq6Q725hmYJOeRwixY9LP7m1JgRzzPC69P2byz2obhFJYV2F0A9Eb07ltWYM-VQdZnRVAA-3z54t41kLj/s1600/IMG_2663.jpg" width="640" /></a></div><br />Mike loves green beans.  Knowing this, I've attempted to make him several of my favorite versions - sauteed with shallots, sauteed with garlic, lemon zest and parmesan, and sauteed with pancetta.  All of these recipes were met with so-so reviews.  No matter what I paired them with, he just doesn't like sauteed-and-still-crunchy green beans.  He likes good old fashioned green beans that are cooked for a long time with onions, bacon and salt.   It turns out - so do I.  My Granny was famous for green beans just like these - they were cooked all day on the stovetop.  I made my own version of these to go along with our "Relaxing Sunday" dinner.  I couldn't bring myself to cook all of the color out, but I did make sure they were nice and soft (even granting Mike a test), versus crunchy.  They might be everyone's new favorite.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifVL-QVeUEDOux7Fp-JNqzZDR72DviHX7FsesYJmCmIH3qfwnVluwp693Dfu-WvYE-cPfGTpJ3Lygnnp6WQUCi_9OYg3T1d9J8DPsNQk28pp4Fc5jFeVfuhSfqDd3NqlE1jerIakx4F2g_/s1600/IMG_2664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifVL-QVeUEDOux7Fp-JNqzZDR72DviHX7FsesYJmCmIH3qfwnVluwp693Dfu-WvYE-cPfGTpJ3Lygnnp6WQUCi_9OYg3T1d9J8DPsNQk28pp4Fc5jFeVfuhSfqDd3NqlE1jerIakx4F2g_/s1600/IMG_2664.JPG" width="640" /></a></div><br /><i>Bacon Braised </i><br /><span style="font-size: large;">Green Beans</span><br /><br /><i>New! <a href="http://mad.ly/signups/118273/join"><span style="background-color: #f7f7f8;">Printable Recipes</span>, here.</a></i><br /><br />1 pound of green beans<br />4 pieces of bacon, diced<br />1/2 cup of onion, diced<br />1 cup of chicken stock<br />sea salt & cracked pepper<br /><br />In a saute pan that has a fitted lid, cook the bacon on medium until the fat has rendered.  Add the onion and cook until soft.  Add the green beans, chicken stock, 1 teaspoon of salt and 1/2 teaspoon of pepper.  Cook on medium for 10 minutes, then cover and cook for 30 minutes on a low simmer.  Season with more salt, if necessary. <br /><br />

Bacon Braised Green Beans

Mike loves green beans.  Knowing this, I've attempted to make him several of my favorite versions - sauteed with shallots, sauteed with ...

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Braised Red Cabbage with Goat Cheese

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6PTud9VF_NZm-6jzm3I-Nldd5KpNtcOFwdf2JFryneD6xP_4Cs9t_looBS3kVVVxGJ7xyZ6AMMgbdOhJ422LJKZG3vzkWpVatjZLe2Ft-48viUgRsrmeZ-hgiZo6IAtpZy_gw2qIhhUFd/s1600/IMG_2708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6PTud9VF_NZm-6jzm3I-Nldd5KpNtcOFwdf2JFryneD6xP_4Cs9t_looBS3kVVVxGJ7xyZ6AMMgbdOhJ422LJKZG3vzkWpVatjZLe2Ft-48viUgRsrmeZ-hgiZo6IAtpZy_gw2qIhhUFd/s1600/IMG_2708.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Houston's is one of my favorite restaurants.  Yes, it is a chain, but they do what they do really well and many of my favorite recipes are derived from some of their menu items.  We went to dinner there on Saturday night and I had one of the best restaurant meals I've had in a long time.  It was this very meal that inspired our Sunday night menu - Pork Chops, Applesauce & Braised Red Cabbage.  The sweet applesauce, served alongside the vinegary cabbage is unbelievable... especially when topped with creamy goat cheese.  This will be a new favorite of ours this Fall and Winter.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">Braised Red Cabbage</span></div><div class="separator" style="clear: both; text-align: left;"><i>with goat cheese</i></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i>New! <a href="http://mad.ly/signups/118273/join"><span style="background-color: #f7f7f8;">Printable Recipes</span>, here.</a></i></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 head of red cabbage, shredded</div><div class="separator" style="clear: both; text-align: left;">3 tablespoons of butter</div><div class="separator" style="clear: both; text-align: left;">1/2 cup of white wine vinegar</div><div class="separator" style="clear: both; text-align: left;">1/2 cup of water</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons of brown sugar </div><div class="separator" style="clear: both; text-align: left;">sea salt, if needed </div><div class="separator" style="clear: both; text-align: left;">1 tablespoon of balsamic vinegar</div><div class="separator" style="clear: both; text-align: left;">4 ounces of goat cheese</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In a dutch oven, melt butter, then add cabbage, vinegar, water and brown sugar.  Cover and put in a 325 degree oven for 2 hours, stirring every 30 minutes. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Serve warm topped with crumbled goat cheese.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMNSdITX4a2iN2Fe5uydObiDO5wkoYLhVnGBvmCEi0Q_S9dkIy_A6wUD5iAPYOJrPcVuU1OH0LEL53mwh5fVMpG4yPJXOPk960ATnM4UFHeG8ohWYIbDHc50sbkvNeoFCvu1i9yJ-ZsdzP/s1600/IMG_2647.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMNSdITX4a2iN2Fe5uydObiDO5wkoYLhVnGBvmCEi0Q_S9dkIy_A6wUD5iAPYOJrPcVuU1OH0LEL53mwh5fVMpG4yPJXOPk960ATnM4UFHeG8ohWYIbDHc50sbkvNeoFCvu1i9yJ-ZsdzP/s1600/IMG_2647.JPG" width="640" /></a></div><br />

Braised Red Cabbage with Goat Cheese

Houston's is one of my favorite restaurants.  Yes, it is a chain, but they do what they do really well and many of my favorite recipes a...

Read more »