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Beef Bone Soup

Nana’s Beef Bone Soup with Marrow

Ingredients:

Large thick beef bone sawn into 3 parts
1 large onion – cut up
1 ½ cups of celery with leaves – cup up small
1 cup of sliced mushrooms
1 large bay leaf
1 teaspoon chicken bouillon
1 teaspoon beef bouillon
2 ½ cups carrots – diced
3 large potatoes – diced
½ lb baby spinach
Any leftover gravy
Salt & Pepper to taste

Directions:

Place the beef bone sawn into 3 parts in a large soup pot and fill ¾ of the way with cold water.  Add bay leaf, a little salt and pepper, and all bouillon.  Bring to a boil and simmer for about one hour.  Add celery and simmer for another 15 minutes.  Add the remaining ingredients and cook until the veggies are just right.  Remove bone and serve.

Always add more water when needed during cooking – make sure it’s boiling and do not add too much at one time.

Almond Dutch Baby

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Ingredients:

  • 2 tbs. butter
  • 4 eggs
  • 2/3 c. flour
  • 2/3 c. milk
  • 1/2 tsp. almond extract
  • Pinch of salt
  • 1/2 c. sliced almonds
  • 8 oz. creme fraiche
  • 1 vanilla bean
  • 2 tbs. sugar
  • Strawberries

Directions:

  1. Preheat over to 425 with cast iron skillet.
  2. Add butter to pan and melt.
  3. Blend eggs, flour, milk, almond extract and salt until smooth.
  4. Pout into pan with butter and sprinkle with almonds.
  5. Bake for 18 minutes until puffed and golden.
  6. While the Dutch Baby bakes, still the vanilla and 1 tsp. of sugar into the creme fraiche.
  7. Masserate the strawberries with remaining sugar.

Borscht Recipe

One of our employees, Svetlana was born and raised in Russia and was taught how to make this delicious Borscht recipe by her mother. We hope you have fun trying it out in the kitchen, let us know what you think in the comments below.

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Ingredients:
5-6 Cups of Beef Stock
2-3 Beets
3 Russet Potatoes
3-4 Carrots
1 Yellow Onion
Small can of Tomato Paste
½ Head of Cabbage

Preparation:

  • Wash beets and boil in a large pot with 10 cups of water for approx. 1 hour or longer for larger beets.  Beets should easily pierced with a butter knife when finished.  Remove beets and set aside.  Keep the water.
  • Cut potatoes into chunks and boil in beet water from step 1 for 20 minutes.
  • Dice onion and grate carrots, sauté with oil in a skillet until soft.  Stir in tomato paste and a splash of water when vegetables are almost finished.
  • Thinly slice cabbage and add to pot with potatoes when they are halfway done boiling.
  • Peel and cut beets and add to pot.
  • Add beef stock to pot.
  • Add sautéed carrots and onion to pot and cook for additional 10-15 minutes.
  • Serve with dollop of sour cream or plain yogurt, garnish with dill or chives.