Convert more recipes to the new format
This commit is contained in:
Andrew Miner
@@ -0,0 +1,88 @@
|
||||
module.exports = require("../helpers")({
|
||||
title: "Beef Bourguignon",
|
||||
timings: {
|
||||
prep: "45 min",
|
||||
cook: "3-4 hours",
|
||||
},
|
||||
icons: ["gluten-free", "low-carb"],
|
||||
servings: 6,
|
||||
description: "Adapted from Julia Child's famous recipe, this rich and extravagant beef stew is absolutely worth " +
|
||||
"work required!",
|
||||
steps: [{
|
||||
ingredients: [
|
||||
{ amount: 3, unit: "lbs", item: "stew beef" },
|
||||
{ amount: 6, unit: "oz", item: "thick-cut bacon" },
|
||||
{ amount: 1, unit: "tbsp", item: "olive oil" },
|
||||
],
|
||||
directions: "Sauté the bacon in olive oil in a cast-iron skillet over medium heat. When lightly browned, " +
|
||||
"set the bacon aside while leaving the grease in the skillet. Raise the temperature until almost " +
|
||||
"smoking and brown the beef in small batches and set aside with the bacon."
|
||||
}, {
|
||||
ingredients: [
|
||||
{ amount: 1, unit: "lb", item: "mushrooms (brown)" },
|
||||
{ amount: 20, unit: "", item: "onions (small, white)" },
|
||||
],
|
||||
directions: "Lightly cook the onions and mushrooms in the same skillet using the bacon grease and drippings " +
|
||||
"from the meat until they've just started to brown. When finished, set the vegetables aside separately " +
|
||||
"and discard the excess grease."
|
||||
}, {
|
||||
ingredients: [
|
||||
{ amount: 2, unit: "tbsp", item: "flour" },
|
||||
{ amount: 1/2, unit: "tsp", item: "salt" },
|
||||
{ amount: 1/2, unit: "tsp", item: "black pepper" },
|
||||
],
|
||||
directions: "Return the beef and bacon to the cast-iron skillet and toss with the salt, pepper, and flour. " +
|
||||
"Place in the oven to cook all the way through, tossing once in the middle (about 8 min total)."
|
||||
}, {
|
||||
ingredients: [
|
||||
{ amount: 3, unit: "cups", item: "red wine" },
|
||||
{ amount: 2 + 1/2, unit: "cups", item: "beef stock" },
|
||||
{ amount: 1, unit: "tbsp", item: "tomato paste" },
|
||||
{ amount: 2, unit: "cloves", item: "garlic (minced)" },
|
||||
{ amount: 1/2, unit: "tsp", item: "thyme" },
|
||||
{ amount: 1, unit: "", item: "bay leaf (crumbled)" },
|
||||
],
|
||||
directions: "Add the red wine and enough beef stock to just cover the meat. Add the herbs, herb bouquet. " +
|
||||
"Bring to a simmer on the stovetop, and then cover and place in the oven at 375°F (adjust as needed to " +
|
||||
"maintain a low simmer) until the meat is soft and crumbling (3-4 hours)."
|
||||
}, {
|
||||
ingredients: [
|
||||
{ amount: 4, unit: "sprigs", item: "parsley" },
|
||||
{ amount: 1/2, unit: "leaf", item: "bay leaf" },
|
||||
{ amount: 1/4, unit: "tsp", item: "thyme" },
|
||||
],
|
||||
directions: "When there's about 1 hour remaining on the prior step, create a herb bouquet by crushing the " +
|
||||
"various herbs by hand and wrapping them in a few layers of cheese cloth. Tie off the cloth to close, " +
|
||||
"and leave plenty of extra string."
|
||||
}, {
|
||||
ingredients: [
|
||||
{ amount: 1/2, unit: "cups", item: "beef stock" },
|
||||
{ amount: 1, unit: "tbsp", item: "butter" },
|
||||
{ amount: 1, unit: "tbsp", item: "olive oil" },
|
||||
{ amount: 1/2, unit: "tsp", item: "salt" },
|
||||
{ amount: 1/2, unit: "tsp", item: "pepper" },
|
||||
],
|
||||
directions: "Add butter and olive oil to a second cast-iron skillet. Once the butter foams, add the " +
|
||||
"reserved onions and sautée over medium heat until the onions are evenly browned, taking care not to " +
|
||||
"break their skins. Finally, add the beef stock, salt, black pepper, and herb bouquet. Cover and simmer " +
|
||||
"until the onions are tender and the liquid has evaporated. Discard the bouquet, and set the onions aside."
|
||||
}, {
|
||||
ingredients: [
|
||||
{ amount: 1, unit: "tbsp", item: "butter" },
|
||||
{ amount: 1, unit: "tbsp", item: "olive oil" },
|
||||
],
|
||||
directions: "Clean the second skillet, and heat another portion of butter and olive oil over high heat. " +
|
||||
"Once the butter foams, add the mushrooms. Sautée until soft and translucent. Set the mushrooms aside."
|
||||
}, {
|
||||
directions: "Once the meat is finished cooking, remove the first skillet from the oven and strain the " +
|
||||
"solids while retaining the liquid in a large saucepan. Rinse the skillet and return the solids to it. " +
|
||||
"Add the mushrooms as a layer on top, and then arrange the onions around the edge."
|
||||
}, {
|
||||
ingredients: [
|
||||
{ amount: 1/4, unit: "cup", item: "beef stock" },
|
||||
],
|
||||
directions: "Skim the fat from the retained liquid in the saucepan. Simmer while continuing to skim off the " +
|
||||
"fat until the sauce is thick enough to cover the back of a spoon. Add more beef stock if it is already " +
|
||||
"too thick when starting. When finished, gently pour the sauce over the meat in the first skillet."
|
||||
}]
|
||||
})
|
||||
@@ -1,153 +0,0 @@
|
||||
doctype html
|
||||
html
|
||||
head
|
||||
link(href="../style.css" rel="stylesheet" type="text/css")
|
||||
meta(charset="UTF-8")
|
||||
meta(name="viewport" content="user-scalable=no, width=device-width")
|
||||
|
||||
body.recipe
|
||||
h1 Beef Bourguignon
|
||||
|
||||
section.ingredients
|
||||
.image
|
||||
img(src="final.png")
|
||||
.list
|
||||
table
|
||||
tr
|
||||
td 6 oz
|
||||
td pork belly / bacon
|
||||
tr
|
||||
td 3 lbs
|
||||
td lean stew beef (in bite-sized pieces)
|
||||
tr
|
||||
td 3 cups
|
||||
td red wine (young & full-bodied)
|
||||
tr
|
||||
td 3 cups
|
||||
td beef stock
|
||||
tr
|
||||
td 3½ tbsp
|
||||
td olive oil
|
||||
tr
|
||||
td 3½ tbsp
|
||||
td butter
|
||||
tr
|
||||
td 20
|
||||
td small white onions
|
||||
tr
|
||||
td 1
|
||||
td yellow onion (chopped)
|
||||
tr
|
||||
td 1 tbsp
|
||||
td tomato paste
|
||||
tr
|
||||
td 2 cloves
|
||||
td garlic (minced)
|
||||
tr
|
||||
td ½ tsp
|
||||
td thyme
|
||||
tr
|
||||
td 1
|
||||
td bay leaf (crumbled)
|
||||
tr
|
||||
td 1
|
||||
td herb bouquet<br>(4 parsley sprigs, <br>½ bay leaf, ¼ tsp thyme)
|
||||
tr
|
||||
td 1 lb
|
||||
td mushrooms (quartered)
|
||||
tr
|
||||
td 2 tbsp
|
||||
td flour
|
||||
tr
|
||||
td
|
||||
td salt & pepper
|
||||
|
||||
section.directions
|
||||
table
|
||||
tr
|
||||
td 1
|
||||
td Preheat oven to 450°F.
|
||||
td
|
||||
tr
|
||||
td 2
|
||||
td
|
||||
| Remove the rind from the pork belly & and cut into lardons (sticks ¼" × 1½"). Simmer in 6
|
||||
| cups of water then drain and dry.
|
||||
td 10 min
|
||||
tr
|
||||
td 3
|
||||
td
|
||||
| Sauté lardons in 1 tbsp of olive oil in a cast-iron skillet over medium heat until lightly
|
||||
| browned. Remove to a small bowl with a slotted spoon.
|
||||
td 2-3 min
|
||||
tr
|
||||
td 4
|
||||
td
|
||||
| Raise heat on cast-iron skillet until almost smoking. Brown the beef a few pieces at a time
|
||||
| and set aside with the lardons.
|
||||
td 10 min
|
||||
tr
|
||||
td 5
|
||||
td
|
||||
| Brown the small onions and mushrooms in the same cast-iron skillet. Set aside the vegetables
|
||||
| and discard the excess fat.
|
||||
td 5 min
|
||||
tr
|
||||
td 6
|
||||
td
|
||||
| Toss the beef and bacon with the flour, ½ tsp salt, and ½ tsp black pepper and add to the
|
||||
| cast-iron skillet. Put in the oven to brown, tossing the meat again half-way through.
|
||||
td 8 min
|
||||
tr
|
||||
td 7
|
||||
td
|
||||
| Stir in the wine and enough beef stock to cover (2-3 cups). Add the tomato paste, garlic,
|
||||
| herbs, and bacon rind. Bring to a simmer, then cover and place in the oven at 325°F. Adjust
|
||||
| temperature to ensure the liquid is just simmering the entire time.
|
||||
td 3-4 hours
|
||||
tr
|
||||
td 8
|
||||
td Heat 1½ tbsp butter with 1½ tbsp olive oil in a second cast-iron skillet.
|
||||
td 2 min
|
||||
tr
|
||||
td 9
|
||||
td
|
||||
| Add onions and mushrooms and sautée over medium-high heat, taking care to brown the onions as
|
||||
| evenly as possible, and taking care not to break their skins.
|
||||
td 10 min
|
||||
tr
|
||||
td 10
|
||||
td
|
||||
| Add ½ cup of beef stock, salt, black pepper, and the herb bouquet. Cover and simmer until the
|
||||
| onions are tender and the liquid has evaporated. Discard the herb bouquet and set the onions
|
||||
| aside.
|
||||
td 40-50 min
|
||||
tr
|
||||
td 11
|
||||
td
|
||||
| Clean the second skillet and heat remaining olive oil and butter over high heat. Once
|
||||
| foaming butter begins to subside, add the mushrooms. Cook until browned lightly and set aside.
|
||||
td 4-5 min
|
||||
tr
|
||||
td 12
|
||||
td
|
||||
| Once the meat in the first skillet is tender (from step 7), pour out the content of the
|
||||
| skillet into a sieve, retaining the liquid in a large saucepan.
|
||||
td 1 min
|
||||
tr
|
||||
td 13
|
||||
td
|
||||
| Rinse the first cast-iron skillet and return the meat and lardons to it. Distribute the
|
||||
| onions and mushrooms on top.
|
||||
td 1 min
|
||||
tr
|
||||
td 14
|
||||
td
|
||||
| Skim the fat off the retained liquid in the saucepan. Simmer while continuing to skim off the
|
||||
| excess fat as it rises until you have a sauce thick enough to cover the back of a spoon. Add
|
||||
| stock if the sauce is too thick, continue simmering if too thin.
|
||||
td 15 min
|
||||
tr
|
||||
td 15
|
||||
td Pour the sauce over the meat, onions, and mushrooms in the first skillet.
|
||||
td 1 min
|
||||
|
Before Width: | Height: | Size: 182 KiB After Width: | Height: | Size: 182 KiB |
Reference in New Issue
Block a user