Braised Beef with Porcini Mushrooms

A few years ago our family spent Christmas in Sarasota, Florida. We wanted to make something festive to celebrate the holiday so my mom made the below Braised Beef recipe. It was super easy, just required a some time in the oven, and turned out fantastic. This year we decided to make the recipe again for our family Christmas in Kansas City and it was as good as I remember.

I think this is a perfect recipe for the holidays, entertaining during the winter months, or even just a Sunday family dinner. It's hearty and warming and makes the kitchen smell great plus it will please even the pickiest of eaters (maybe just don't mention there are mushrooms in the sauce). Depending on the crowd you are feeding, you are also likely to end up with leftovers that can be made into a simple beef and vegetable soup. Can't beat a great meal plus the possibility of leftovers!

I planned to take a second picture once we put everything on the serving platter but forgot. 

Braised Beef with Porcini Mushrooms
** adapted from Food Network, recipe courtesy of Giada De Laurentiis

Serves 6
Prep/Cook Time: 3 1/2 hours

1 (4 pound) boneless beef chuck roast
salt and pepper
3 T. olive oil
1 large onion, sliced
6 garlic cloves, coarsely chopped
1 cup dry red wine
1 3/4 cup beef broth
1 ounce dried porcini mushrooms
1 large sprig fresh rosemary, plus extra for garnish
1 bag whole carrots, peeled and cut into chunks
10 small yukon gold potatoes, cut in half

Preheat oven to 350.

Dry the beef with a paper towel and then season generously with salt and pepper. Heat 2 tablespoons olive oil in a heavy dutch oven over medium-high heat. Add the beef and cook until brown on all sides, about 15 minutes total. Transfer the beef to a plate. Add remaining tablespoon oil to the pan, add the onion and saute until tender, about 5 minutes. Add the garlic and saute 1 minute. Add the wine, broth, and mushrooms and boil for about a minute. Return the beef to the pan, bring the liquids to a boil and then cover and transfer the oven. Braise for 1 1/2 hours and then add the carrots and potatoes to the pan and braise for another 1 1/2.

Remove the pan from the oven and transfer the meat to a cutting board. Tent the beef with foil and let stand 15 minutes. Meanwhile, skim off any fat from the pan juices and set aside the potatoes and carrots. Add the rosemary to the dutch oven and heat the sauce over medium-high heat. Bring to a boil and then season with salt and pepper to taste. (If you prefer a thicker gravy you could add a little cornstarch while the sauce is being heated).

Cut the beef across the grain into 1/2 inch thick slices. Arrange the sliced beef on the patter and garnish with rosemary. Arrange the potatoes and carrots around the beef and spoon the sauce over when serving.

Pecan Topped Pumpkin Bread

Pumpkin bread is one of my favorite things to make over the holidays. I started using the below recipe about 4 years ago and haven't bothered to look for a new one. This recipe is so simple and it tastes great. Back in my roommate days, my friend Lesley and I would make loaves and loaves for coworkers, bosses and friends. Now I just double the below recipe so I can have a few loaves to give as gifts and then a leftover loaf for myself. The bread freezes great, just cover tightly with plastic wrap and then a sheet of aluminum foil. Chances are good though that the bread will never end up making it to your freezer!

No, my photography skills did not dramatically improve over the holidays. The picture is courtesy of Cooking Light.

Pecan Topped Pumpkin Bread

** from Cooking Light

Makes two 9x5 loaves
Prep/Cook Time: 1 hour and 10 minutes

3 1/3 cup all purpose flour
1 T. baking powder
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground allspice
2 cup granulated sugar
1/2 cup egg substitute
1/2 cup fat free plain yogurt
2 large eggs
2/3 cup water
1 (15 ounce) can pumpkin
1/3 cup chopped pecans

Preheat oven to 350°.

Combine flour and next 6 ingredients (through allspice) in a large mixing bowl.

Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

** Check the bread after 45 minutes of baking--you may need to cover the loaves with aluminum foil for the last 15 minutes to prevent overbrowning.

Bourbon Pecan Tart

Thanksgiving has always been my favorite holiday. I love spending time with my family, eating great food and of course Black Friday shopping! After a short school week last week I headed to St. Louis where I spent my Thanksgiving break with my family. Thursday was a day full of cooking, eating, and eating some more. Instead of a classic pecan pie we used the below bourbon pecan tart recipe from Cooking Light. I have made this recipe numerous times and it never disappoints. This is super easy recipe that is perfect for any holiday (or regular day) dessert.

Bourbon Pecan Tart
** from Cooking Light

1 c. light brown sugar
3/4 c. dark corn syrup
3 T. flour
2 T. bourbon
2 T. molasses
1 T. butter, melted
1/2 tsp vanilla extract
1/4 tsp salt
2 large eggs
1 large egg white
2/3 cup pecan halves (you may want to add extra)
refridgerated pie crust
1/2 ounce bittersweet chocolate chips

Preheat oven to 350°.

Combine first 10 ingredients, stirring well with a whisk. Stir in pecans. Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon pecan mixture into prepared crust. Bake at 350° for 45 minutes or until center is set. Cool completely on a wire rack.

Place chocolate in a Ziplock bag; microwave on HIGH 1 minute or until melted. Stir until smooth and cut the edge of the bag. Drizzle chocolate over tart.