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Shop The Sale: Beef Burgundy


I think anyone who has had a serious interest in cooking has, at one time or another, delved into the wonderful world of Julia Child. At least, I did.

The best thing about Julia, for me, was that she wasn’t serious. I mean, the woman could work her way around a kitchen, no doubt, but she never took herself too seriously. She laughed at her mistakes and championed her disasters. Loudly. I remember watching a snippet of her preparing a classic French dish called, Americanized, beef burgundy. The French pronunciation, boeuf bourguignon, rolled off Julia’s tongue with both the awkwardness and the finesse that somehow co-existed in her helter-skelter, yet deft, persona.

During that phase in my life, if Julia made it, I wanted to make it. Her beef burgundy has become a lifelong favorite. Chuck roast is on sale at Brookshire’s this week, so try this in homage to Julia. You won’t be disappointed. I promise.

Beef Burgundy

Ingredients:

6 oz bacon (or salt pork)
3 lbs beef chuck roast, trimmed and cut into 2-inch cubes
1 1/2 cups shallots, about 8 shallots
2 large carrots, one diced and one cut into 2-inch chunks
4 cloves garlic, diced
2 Tbsp tomato paste
1/2 cup brandy, plus 2 Tbsp
2/3 bottle Pinot Noir or Burgundy wine
4 whole cloves
Handful of fresh parsley
2 bay leaves
2-3 cups beef stock
6 oz butter (4 for the beginning and 2 for the sauce)
3 Tbsp flour (combine with the butter for the sauce)
8 oz fresh mushrooms (cremini, button, or shiitake)
1 1/2 cups pearl onions (frozen is fine)
Salt and pepper

Directions 

1) Start by adding 1 cup of water to a large skillet. Add your bacon or salt pork and cook on medium-high heat until the water evaporates and the bacon starts to brown, about 10 to 15 minutes.

2) Add 4 tablespoons of butter to the pan and cook until the bacon is crispy. Remove bacon to a Dutch oven or heavy pot.

3) Add beef cubes in batches to pan. Don’t crowd the pan. Brown beef on all sides. It will probably take you 3 to 4 batches and 20 to 25 minutes total. Remove beef to Dutch oven when done.

4) Add shallots, diced carrots and garlic to skillet where beef was browned. Scrape up as many brown bits as possible and cook for a minute or two. Then add tomato paste and continue to cook for another minute.

5) Deglaze pan with 1/2 cup brandy. Use liquid to scrape up as many bits as possible. Add mixture to Dutch oven.

6) Add to the Dutch oven wine, cloves, parsley, bay leaves, and enough beef stock to just cover the beef and bring to a simmer. Simmer covered, for 1 hour, stirring occasionally.

7) Add carrot pieces (2 inches or so in length) to Dutch oven and continue to cook for another hour or until carrots and beef are tender.

8) When ready, remove beef and carrots from Dutch oven and set aside. Strain liquid and add liquid to a medium pot. Bring to a very slight simmer.

9) Mix 2 tablespoons of butter with 3 tablespoons of flour to form a paste. Stir 1/3 of the paste at a time into the sauce. The sauce should start to thicken immediately.

10) Stir in 2 tablespoons more of brandy for extra flavor and continue to lightly simmer sauce until it’s silky smooth and thick.

11) In a large skillet, add mushrooms with a tiny drizzle of oil. Cook on medium heat until mushrooms lose their liquid, about 10 minutes. Add pearl onions and cook until they are slightly browned.

12) Serve beef, carrots, mushrooms, and onions with sauce. Serve with potatoes, egg noodles, rice and/or crusty bread.

Serves 5 to 6 

Nutritional Information: Calories Per Serving: 1257, Calories from Fat: 885, Fat: 98 g, Cholesterol: 326 mg, Sodium: 1251mg, Carbohydrates: 17 g, Fiber: 2 g, Sugars: 3 g, Protein: 73 g

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Posted in: Shop the Sale


Healthy Living: Race Day Fuel


In a couple of weeks I’m running my second half marathon, and let me tell you, I’m starting to get rather nervous. Over the past few years I have run several 5Ks and a couple of 10Ks, so I’ve gotten my pre-race rituals down to an art. 

The day before the race I like to take it easy. For dinner, I have a pasta dish and avoid anything greasy or creamy. Before going to bed I always lay out my race-day outfit and paint my toenails. Painting my toenails is sort of my good luck charm; I have painted them before every race.  I always try to go to bed early, but I’m so nervous and excited I really don’t think I get very much sleep.

The morning of the race I wake up early and try to take it easy until it’s time to leave for the race. After waking up, I enjoy peanut butter toast and lots of water.

Eating breakfast before a race is one of the most important meals of training. Breakfast restores your liver glycogen from the depletion from the night before. Liver glycogen helps maintain your blood sugar level during exercise. Your pre-race meal needs to be mostly carbohydrates since that is your body’s preferred form of fuel. You will need to add in a little protein to prevent getting hungry during the race. Limit the amount of fiber and fat in your pre-race meal. Fiber can leave you bloated, and fat will take too long to digest.

Don’t try anything new on race day, from clothing to food. In weeks leading up to the race, try out different food options to see what works best with your body. Good examples of a pre-race breakfast are toast and peanut butter, oatmeal with milk and fruit, waffles with syrup and fruit, or an egg sandwich. The most important thing is to find what foods work best for you. 



Product Talk: Eggland’s Best Eggs


Eggs are all the rage.

Thank goodness those days of too much chol-egg-sterol are behind us. We now realize an egg a day can keep the doctor away. And Eggland’s Best eggs should almost DOUBLE that estimate.

Found on the refrigerated shelf at Brookshire’s, Eggland’s Best eggs contain 10 times more vitamin E than ordinary eggs and twice the vitamin D, which helps our bodies absorb calcium and helps to form and maintain strong bones. It is also important for maintaining muscle strength, healthy body fat levels and body tissue health.

Eggland’s Best eggs have three times more vitamin B12 than ordinary eggs. It aids in metabolism, as well as provides cognitive, cardiovascular and nervous system health benefits.  Vitamin B12 is needed for the process of converting carbohydrates, fats and proteins from food into energy. 

As far as chol-egg-sterol goes, each Eggland’s Best egg has 175 milligrams of cholesterol. According to the Eggland’s Best website, clinical tests have shown that people on a low-fat diet who ate 12 Eggland’s Best eggs a week did not increase their serum cholesterol level.

What more reason do you need?

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Posted in: Product Talk


Dine In: Thai Noodles with Peanut Sauce


I recently polled my friends on Facebook to see what constituted their favorite dine-in meals, and I promised them I’d include their recipes and ideas if they answered my query.

So here’s my first recipe, from my friend Melinda, who said she and her husband have Date Night on Friday nights at home.

“We like to listen to jazz, and I like to recreate a meal we had on our first date,” Melinda wrote. “We went to a Thai restaurant, which I had picked because it sounded exotic. I didn’t know the first thing about Thai food but I wanted to impress (my now-husband), so I suggested Thai. He went right along with it, sounding all worldly, but when it came time to order we both had to admit we knew nothing about Thai food. Good thing our waiter was used to morons and guided us through it. Now, we make it at home as a favorite dish and a bonding experience.”

Thai Noodles with Peanut Sauce

Ingredients

12 oz linguine
4 Tbs sesame oil
1/2 cup green onion, chopped
1 cup finely shredded carrot
2 cups frozen stir-fry vegetables
3 Tbs minced fresh garlic
1/2 Tbs ground ginger or 1 Tbs fresh ginger, minced
1/4 cup honey
1/4 cup creamy peanut butter
1/4 cup soy sauce
3 Tbs rice vinegar
1/2 Tbs chili-garlic sauce

Directions:

Cook pasta in a large pot of salted water according to package directions. Drain and return to pot. Add 2 tablespoons sesame oil and toss to coat. Set aside.

Heat the remaining 2 tablespoons sesame oil in heavy pot over medium-high heat. Add green onions, carrots, stir-fry vegetables, garlic and ginger. Sauté until vegetables soften, about 4 minutes.

Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well. Simmer sauce 2 minutes.

Pour sauce over pasta and toss well. Transfer to platter and serve warm. Garnish with additional green onions, if desired.

Serves: 8

Nutritional Information:Calories Per Serving: 318, Calories from Fat 104, Fat: 12 g, Cholesterol: 0 mg, Sugars: 12 g, Sodium: 555 mg, Carbohydrates: 46 g, Fiber: 3 g, Sugars: 12 g, Protein: 9 g

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Posted in: Cooking, Dine In


Family Matters: Hannibal the Hamster


When I was in second grade, I wanted a pet more than anything.

According to my parents, I’d had one, a dog, when I was…oh, two years old. Who remembers a dog from when they were two?

I mean, I had vague recollections of a dog named Flip, whom I somehow recount was party to me tumbling down the basement stairs as a toddler, but I wanted a pet I could…well, pet. And love on. And take care of.

I’m not sure how the whole hamster idea came into play.

I do remember a book, about a hamster, named Hannibal. So when I finally got a hamster who had a cool cage and awesome tunnels and a wheel and all that, I named him Hannibal.

One morning I woke up and Hannibal was not in his cage.

My mom gently broke the news that Hannibal had died overnight.

We buried him in a very formal ceremony in a shoe box lined with the white and pink rosebud flannel that matched my nightgown.

Who knew this breed of hamster hibernated during cold months?

Not me!

Not my parents!

I didn’t find this out until years later. (Nor did they, in their defense.)

I mourned that silly hamster for weeks. I didn’t want a new pet for years.

Point being, pets pass.

And as the saying goes, “It’s better to have loved and lost than never to have loved at all.”



Family Matters: Family Recipes, Fond Memories


One of my fondest memories, when I was young, was getting off the school bus every afternoon knowing that my grandmother had cake ready for us to eat. My MeMaw made the most delicious old-fashioned loaf cake, and it was wonderful with a big glass of cold milk from our dairy farm. It never got old eating the cake each afternoon. Maybe it was the sitting around the table telling her about our day at school that made the cake taste that much better. My grandmother taught me so many memorable things like crocheting and cross-stitching, but the one I treasure the most was learning to cook from scratch. The recipe I am sharing is one that my family loves, and each time I make it, I am overwhelmed with the special memories of standing in my MeMaw’s kitchen, by her side, baking.  I have many of her recipes that are old, torn and faded, but the memories of her taking such care to teach me will never disappear.  These recipes will be passed down to my four girls for them to share with their families one day. 

1-2-3-4 Loaf Cake

         1 cup shortening
         2 cups sugar
         3 cups flour, sifted
         4 eggs
         1/4 tsp soda

 Mix with the flour:

         1 tsp baking powder
         1 tsp salt

 Mix Together:

         1 cup buttermilk
         1 tsp vanilla

Mix ingredients in the order given and pour in bundt pan.  Bake 1 hour at 350° F. Enjoy the cake just like it comes out of the oven. Bet you can’t eat just one slice…it is addicting! You can also add fresh strawberries and whipped cream and have strawberry loaf cake dessert. 

It is as easy as 1,2,3,4. Prepare the cake this week, sit together at the table with your family and delight in the goodness of building your own fond memories. It can be the smallest things that make the greatest memories for your children or grandchildren. Count your blessings daily and give thanks for the time you share with your family.  

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Posted in: Family Matters


De Todo un Poco : Las Maravillas del Limón


Mis queridas amigas y amigos, hoy voy a hablarles acerca de las increíbles propiedades del limón. Esta fruta pequeñita y ácida tiene inmensos poderes curativos, preventivos, vitamínicos y  eliminador de toxinas.

Su gran contenido de vitamina C, aumenta las defensas y evita enfermedades, especialmente las de las vías respiratorias como pulmonías, bronquitis, gripe, etc. Esta vitamina C posee un gran poder desinfectante y tiene además, una acción antitóxica. Junto a la vitamina C se encuentra la Vitamina P que ayuda a tonificar los capilares y vasos sanguíneos. Ayuda a que cicatricen mas rápido las heridas de todo tipo, aplicándola sobre la herida.

El limón también, es rico en minerales entre los que se destacan potasio, magnesio, calcio,  fosforo, además de sodio, hierro y flúor. Pudiéramos decir que el limón es un fruto medicinal por excelencia  ya que actúa como curativo en mas de 150 enfermedades, en cualquier parte del organismo donde se encuentran las toxinas, ya sea en la sangre, en los órganos, en los tejidos, una vez ingerido el limón, acude para combatirlas disolviendo sus acumulaciones.

Algunas sugerencias sobre como aplicarlo: Para el dolor de cabeza aplicar rodajas de limón sobre la zona adolorida, sustituyéndolas por otras a medida que éstas se van calentando. Cuando hay dolores musculares, ciática, lumbalgia, dolores de piernas y columna masajear con jugo de limón la zona afectada. Para los pies cuando están cansados o hinchados, baños de pies con agua y jugo de limón. En casos de indigestión se lo puede combinar con una tisana de manzanilla.

Es muy interesante, conocer todas estas múltiples bondades del limón y saber que al tomarnos una rica limonada no solo nos estamos refrescando el paladar sino que también estamos recibiendo innumerables beneficios para nuestra salud. 



Shop The Sale: Top Sirloin Steak


A top sirloin is a delicious, yet relatively inexpensive, cut of meat.

Culled from the upper back rear of the cattle, a top sirloin is deliciously marbled and easily grilled, braised, broiled, roasted or pan-fried.

This traditional French treatment is a succulent treat you can sink your teeth into, and it’s even better when Top Sirloin Steak is on sale at Brookshires.

Peppered Top Sirloin Steak – Steak au Poivre 

Ingredients:

1 Tbs coarsely ground pepper
2 cloves garlic, minced
2 tsp coarse salt

2 tsp prepared horseradish
2 Tbs olive oil
2 lbs boneless top sirloin steak

Directions:

In a small bowl, mix together the pepper, garlic, salt, horseradish and olive oil.

Place the steaks on a shallow dish and rub the mixture all over the meat. Marinate at room temperature for 1 to 2 hours or, better still, covered in the refrigerator for up to 2 days. Turn the meat from time to time to coat both sides evenly.

Remove the steaks from the refrigerator an hour before cooking.

When ready to grill, heat broiler or grill. Broil or grill steak approximately 3 to 4 minutes per side or until done to your preference.

Nutritional Information: Calories Per Serving: 630g, Calories from Fat: 355g, Fat: 40 g, Cholesterol: 203 mg, Sodium: 1117 mg, Carbohydrates: 1 g, Protein: 65 g.



Healthy Living: Food for Fitness


When you exercise, your body needs optimal foods to make it work efficiently, to burn the most calories and to retain the ability to recover quickly from your workout.

If you workout regularly, you need some form of carbohydrate, our body’s energy source, to maintain enough energy to complete an exercise routine.

But remember, not all carbs are created equal. Doughnut or Ezekiel bread? Well, it’s easy. Grains, fruits and vegetables are all nutrient-rich choices.  

Candy and sweets are carbs, too, but in the form of empty calories.  

Some foods, like dairy and legumes, combine carbohydrate and protein, which helps restore muscles. The best carbs to choose are ones that contribute plenty of other nutrients such as protein, vitamins, fiber and antioxidants.

Whole grain oats are a great fitness food. They’re especially important before a hard workout.

Steel-cut oats are delicious and easy to digest before or after a workout. Buy the whole grain variety and try to avoid the instant and pre-sweetened varieties. The slow digestion of these whole grain carbs will fuel you through your workout.

Energy shakes made with yogurt and whole fruits are another good choice. Yogurt adds protein and calcium to your drink while fruit adds natural sweetness and vitamin C to soothe sore muscles. Boost the protein level by using Greek yogurt instead of regular. Use fresh fruits and blend your shake or smoothie about an hour before you want to work out. This balances the fast sugars from the fruit with the long-lasting protein of the yogurt.

So, fuel up to make the most of fitness food for your body.



Product Talk: Brookshire’s Best Coffee (Ancho Chili Coffee Rub)


Did you know coffee isn’t just for drinking?

No siree, Bob. Coffee is an amazing ingredient to bring a depth of flavor to desserts, sauces and barbecues, too.

Brookshire’s Best coffee allows you to buy coffee either in whole bean or ground varieties. If you can buy it by the bean, you can grind it yourself to make this amazing rub, which is optimal on steaks or ribs. If not, just use the ground variety and make sure you mix it well.

Ancho Chili Coffee Rub

Ingredients

1 1/2 Tbs ancho chile powder
1 1/2 Tbs Brookshire’s Best coffee, finely ground
1/2 tsp brown sugar
1/4 tsp dry mustard
1/4 tsp coriander
1/4 tsp salt
1/4 tsp black pepper

Directions: Mix all ingredients together. Store in a cool, dry place. Rub onto steak or ribs before cooking.

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Posted in: Product Talk


Copyright © 2010-2014, Brookshire’s. All rights reserved.
The products mentioned in “Share, the Brookshire’s Blog” are sold by Brookshire Grocery Company, DBA Brookshire’s . Some products may be mentioned as part of a relationship between its manufacturer and Brookshire’s.

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