Tag Archives: Dinner

Cenaduría “La Once”

Comments

Cenaduria La Once
As soon as you walk up to Cenaduría La Once, you will already see a line of people pushing their way in the door. Everyone tries to cram in tightly, so that no one is left waiting outside. As soon as the door opens the intoxicating aromas of a real home cooked meal float straight up to your nose. The first thing that my friend said was, “This is what it smells like during the holidays at my house.” She could have not been more correct. You automatically feel the warmth and comfort, before you have even sat down at your table.

This isn’t a place that you casually eat, and enjoy long conversation. They are all about getting you seated, fed, and then on your way out. It even states this on the back of their menu. There are always people waiting for a table, so this is what they believe to be the best way to have a proper circulation of customers. It seems to be working just fine, seeing that we only had to wait for about 5 minutes before we were seated as a table of 6.

Their menu has just a few items on it, and in this Cenaduría it is all about quality not quantity. Antonio and I ordered a couple of different plates, and decided to share everything. This is really a great way to be able to taste everything they have to offer, without feeling like you have to finish everything on your own. You are about to indulge into some serious comfort food.

Cenaduria La Once
Continue reading →

Boeuf-Bourguignon

Boeuf Bourguignon

Comments

This classic dish is an ideal stew for a chilly Fall evening. The rich flavors all come together and fill you with warmth and comfort in each bite. Serve with slices of Fresh Baguette, and use them to soak up the delicious broth. This stew also reheats very well, so you can enjoy it the next day for lunch or even dinner again.

Boeuf Bourguignon

Serves 6

Ingredients:

  •  3 1/2 Pounds Stewing Beef
  • 6 Oz. Thick Cut Bacon
  • 2 tbsp. Unsalted Butter
  • 3/4 lb. Small Button Mushrooms, Sliced
  • 1 Onion, Finely Chopped
  • 1 Carrot, Finely Chopped
  • 2 Garlic Cloves, Minced or Grated
  • 3 Tbsp. Flour
  • 3 Cups Red Wine
  • 1 t/2 tbsp. Tomato Paste
  • 1 Bouquet Garni
  • About 3 Cups Beef Stock
  • 1 tbsp. Fresh Flat Leaf Parsley, Chopped
  • Kosher Salt and Freshly Ground Black Pepper

Instructions:

  •  Cut the beef into about 2 inch pieces, if it is not already done for you, and slice the bacon into small cubes.
  • In a large heavy flameproof casserole over medium heat cook the bacon until golden brown.
  • Remove with a slotted spoon and set aside. Pour off all but about 2 tbsp. of the fat.
  • Increase the heat to medium high heat. Add the meat in batches in a single layer so it is able to brown.
  • Cook the meat until it is browned on all sides, then transfer to a plate.
  • In a large skillet heat 1 tbsp. of the butter and then add the mushrooms. Season with salt and pepper. Saute for about 2-3 minutes until they are golden in color. Then set them aside.
  • When the beef is all browned pour off any of the fat left over in the pot.
  • Melt the other tbsp. of butter, and once melted add the carrots, onions, and garlic. Season with salt and pepper.
  • Cook them over medium heat until softened, about 4-5 minutes.
  • Once softened, sprinkle the flour over the top, and cook for an additional 2 minutes.
  • Add the wine, tomato paste, and bouquet garni.
  • Bring to a boil, making sure to scrape all of the brown bits off of the bottom of the pan.
  • Return the beef and bacon back to the pot.
  • Then add the broth, and put enough so that the meat and vegetables are just covered when you press them down.
  • Cover the pot, and simmer very gently over  low heat for about 3 hours until the meat is tender.
  • Add the mushrooms, then cover and cook for an additional 30 minutes.
  • Discard the bouquet and sprinkle in the fresh parsley just before serving.

Enjoy!

IMG_8513

Chicken and Lemon Spaghetti

Comments


The is  light pasta dish that is perfect for those warm summer nights. I love how the cilantro really brings out  the bright flavor of the lemon. In each bite you also get a bit of kick from the red pepper flakes, and a touch of salt from the parmesan cheese. I chose to use a whole grain spaghetti, for a healthier take, as well as keeping the lightness of the overall dish flowing. This is an easy and delicious option for a weeknight dinner.
Ingredients:
  • 1 lb. Whole Grain Spaghetti
  • 2 tbsp. Extra Virgin Olive Oil
  • 2 Cups Store bought Rotisserie Chicken, Diced
  • 1 1/2 Cups Heirloom Cherry Tomatoes, Cut into quarters
  • I Garlic Clove, Minced or Grated
  • 1-2 tbsp. Fresh Cilantro, Chopped
  • The juice of 2 lemons
  • 1 tsp. Lemon Zest
  • 1 tsp. Red Pepper Flakes
  • 1/3 Cup Parmesan Cheese, Broken off into chunks
  • Kosher Salt and Freshly Ground Black Pepper
Instructions:
  • Bring a large pot of salted water to boil. Add the spaghetti and cook until al dente.
  • Drain and then transfer to a serving dish and keep warm.
  • Meanwhile, in a large skillet heat 1 tbsp. of the olive oil, then add the tomatoes. Season with salt and pepper.
  • Sauté until softened, about 5-7 minutes.
  • Add the rotisserie chicken, garlic, and red pepper flakes. Cook for about 3-4 more minutes, until the chicken is heated through.
  • Drizzle the spaghetti with the remaining olive oil, then add the lemon zest, and lemon juice. Toss to coat.
  •  Top with the Chicken and Tomato Mixture, Cilantro, and Parmesan Cheese.
  • Gently combine to disperse the ingredients evenly.
  • Season with salt and pepper if necessary.
  • Serve.
Enjoy!
IMG_1874

Bistro Style Dinner

Comments

There are many different versions of this French bistro classic. The cream sauce on the steak offers a perfect balance to the heat of the pepper. I have found that the zucchini and tomato bake will work as a wonderful side dish for both meat and poultry. Pair this meal with your favorite glass of red wine, and enjoy a nice home cooked meal without the bistro prices. Bon Appetit!

 

Pepper Steaks

Ingredients:

  • 2 tbsp Black Peppercorns
  • 2 fillets about 8 ounces each
  • 1 tbsp butter
  • 2 tbsp olive oil
  • 3 tbsp red wine
  • 2/3 cup heavy cream
  • 1 garlic clove, minced or grated

 

Instructions:

  • Preheat the broiler.
  • Place the black peppercorns into a Ziploc bag, and crush them with a rolling pin.
  • Press the pepper into the meat on both sides.
  • Melt the butter and olive oil together in a large frying pan over medium-high heat.
  • Add the meat, and cook for 3-4 minutes on each side, then transfer the steaks to a cookie sheet, and place under the broiler for 2-3 minutes. When done transfer to plates and cover to keep warm.
  • Pour in the wine to deglaze the pan. Allow it to boil until it is reduced by half, scraping the brown bits off of the pan.
  • Add the cream and garlic, and simmer for about 4 minutes.
  • Stir the sauce, and then pour over the steaks.

 

Zucchini and Tomato Bake

Ingredients:

  • 1 tbsp extra-virgin olive oil, plus more for drizzling
  • 1 large white onion, sliced
  • 3 -4 Tomatoes, sliced
  • 1 garlic clove, minced or grated
  • 3 -4 Zucchini, sliced
  • 1 tsp dried thyme
  • 2 tbsp grated Parmesan Cheese
  • Kosher salt and Freshly ground pepper to taste

 

Instructions:

  • Preheat your oven to 350 Degrees F. Add the oil to a saucepan over medium heat, and cook the garlic and onion for 15-20 minutes, until they are soft and golden in color.
  • Spread them over the base of a 12 inch shallow baking dish.
  • Meanwhile, slice your tomatoes and zucchini about ½” thick. If your tomatoes are large you can also cut them in half.
  • Arrange the zucchini and tomatoes into rows over the onion in your baking dish.
  • Sprinkle salt, pepper, thyme, and cheese over the top.
  • Drizzle with olive oil, and bake for about 25 minutes or until the vegetables are tender.
  • Serve warm.