Working for Good, Clean, Fair Food for All - Slow Food Urban San Diego Convivium of Slow Food International


The New Edible San Diego for Kids is Here!

ESD-Kids-web-page-masthead

Slow Food Urban San Diego is excited to announce the arrival of the Winter 2015/6 issue of Edible San Diego for Kids. This issue is all about dairy and meat. It features articles written by and for San Diego kids, a delicious recipe and a gardening activity.

This issue is appropriate for 4th through 6th grade independent readers. It may also be worked into lesson plans for younger students or sent home for reading with their families.

Edible San Diego for Kids is produced by Slow Food Urban San Diego’s Education Committee in collaboration with Edible San Diego.

If you are interested in having copies delivered to your school, please email LisaJoy@slowfoodurbansandiego.org

See past issues here.

Kale, Sausage, and Sweet Potato Soup

By Lisa Churchville, SFUSD Member

kale-soupI love a good bowl of soup. I like it steaming hot and full of goodies. I want the soup to delight my taste buds and fill my belly. This hearty soup has a smoky background, with a touch of heat and a touch of sweet.

What you’ll need to serve six people:

  • 1 onion, halved then sliced thin
  • 1 pound ground sirloin
  • 4 cloves of garlic minced or 1 teaspoon garlic powder
  • 1 14 oz can diced fire roasted tomatoes
  • 4 cups chicken broth
  • 1 teaspoon oregano
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt
  • 2 cups peeled, diced sweet potatoes (2-3 small potatoes)
  • 1 bunch green kale, torn off stem into pieces
  • 2 or 3 hot Italian sausages, cooked (It’s important to use fully cooked sausage. You want the sausage to be spicy. If it isn’t fully cooked, the spiciness will drain into the broth and the sausage will taste just like the ground meat.)

Directions:

Drizzle some oil into a big soup pot. Drop in the onion and sauté until soft. Add the ground meat and garlic, and sprinkle in some salt and pepper. Break up the meat while it’s browning. Once the meat is cooked through, add the diced tomatoes with juice, chicken broth, sweet potato, oregano, paprika, and salt. Bring to a boil. Add the kale.

I know this looks like A LOT

raw-kale

 

but it cooks down to this.

cooked-kale

Cover the pot and lower to a simmer for 15-20 minutes until a fork can go through the sweet potato. Add sliced hot Italian sausage and simmer another 5-10 minutes until it’s heated through.

What’s YOUR favorite autumn recipe? Share it with us on Facebook!

 

 

Julia Child’s Beef Bourguignon ~ Boeuf a la Bourguignonne

We think the grand dame of French cooking would have been on board with Slow Meat and the better quality meat it produces and this lovely photo of her iconic dish served up by our own Rachel Helmer.

Ingredients

1/2 pound bacon, chopped
1 tablespoon olive oil
3 pounds lean stewing beef (cut into 2″ chunks)
2 carrots, sliced
1 onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
3 cups full-bodied red wine
2 – 3 cups beef stock
1 tablespoon tomato paste
2 cloves garlic, smashed
5 – 8 twigs of fresh thyme
1 bay leaf
2 tablespoons flour and 2 tablespoons butter, mashed together (for thickening the sauce at the end)

For the brown-braised onions
1/2 bag frozen white pearl onions, defrosted and patted dry
1 1/2 tablespoons butter
1 tablespoon olive oil
1/2 cup beef stock or beef broth
Salt and pepper
5 sprigs of thyme
5 sprigs parsley

For the sautéed mushrooms
1 pound mushrooms, quartered
3 tablespoons butter
1 tablespoon olive oil
Salt and pepper

Directions

Gather and prep your ingredients prior to cooking. Chop the bacon, chop the beef (or have the butcher do this for you to save time!), chop the veggies, smash the garlic, wash your herbs, uncork the wine. Having all your ingredients ready to go will help the preparation run smoothly.

Preheat your oven to 325 degrees.

Start by thoroughly patting the beef dry using paper towels. Damp beef will not brown properly but rather steam and turn an icky shade of gray when cooked.

In a large dutch oven pot, heat the olive oil over medium heat. Add to this your bacon and cook for several minutes, until the bacon is browned and has released most of its fat. Use a slotted spoon to remove the bacon, leaving the fat in the pan.

Over medium-high heat, brown the beef in the bacon fat for one or two minutes on each side. Do not overcrowd the pan. The beef should quickly develop a nice caramelized brown on the surface. Turn the beef to brown on all sides, then remove with a slotted spoon and set aside. Repeat until all of the beef has been browned. If your meat is not browning properly the pan is either over crowded, not hot enough, or your meat is too damp. Use caution when browning the meat as the hot fat tends to spatter at times.

Once all of the beef is browned, lower the heat to medium and add the carrots and onions to the hot pan. Cook for five minutes or until they develop a golden brown color. Then, carefully pour out the excess bacon drippings, leaving the veggies in the pan.

Add the beef and bacon back into the pot. Add to that the tomato paste, thyme, garlic, bay leaf, wine and beef broth. Stir to combine. Cover and place back in the oven to cook for 3 to 3 and ½ hours.

While the beef is cooking, prepare the onions and mushrooms

For the onions:

Heat the butter and oil in a skillet over medium heat. Add the onions and cook for about 10 minutes, occasionally shaking the pan to allow the onions to roll around in the pan and brown on all sides. Add to the onions the beef stock and fresh herbs. Allow to come to a simmer, lower the heat, cover and simmer slowly for about 20 – 30 minutes. Check the pan towards the end of the cooking time. Most of the liquid should have evaporated and formed a brown glaze around the onions. Season with salt and pepper, remove the herbs, then set aside.

For the mushrooms:

Heat the butter and oil in a sauté pan over medium-high heat. When the foam from the butter begins to subside (an indication that the butter is hot enough according to Julia) add the mushrooms and cook for about 5 to 10 minutes, stirring frequently. Season with salt and pepper, remove from heat and set aside.

Once the beef has finished cooking remove from the oven. Run the stew through a strainer separating the meat, herbs and veggies from the liquid sauce. Place the meat back in the pot, you don’t need to add the veggies and herbs but if some get mixed in that’s okay it will just add texture to the stew. Place the separated sauce in a pan and allow to rest for a few minutes. Excess fat with rise to the surface, use a spoon to collect and discard about half to three fourths of the fat. You should be left with 2 to 3 cups of sauce. Season to taste with salt and pepper. Add to the sauce the mashed butter and flour mixture and stir with a wire whisk over medium heat, bring to a simmer and stir until slightly thickened and smooth.

Now you are ready to combine all the ingredients, add to the meat in the pot the thickened sauce, brown-braised onions and sautéed mushrooms. Warm over medium heat and stir to combine all the ingredients.

Beef Bourguignon can be served over buttered noodles, mashed potatoes or simply with a sliced baguette.

You tube of Julia Child making Boeuf Bourguignon