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Glamorous Valentine's Day Cookies

“Sometimes me think, what is friend? And then me say: a friend is someone to share last cookie with.”

Nothing says Valentine's Day like something sweet, especially something homemade with a sparkly, glamorous flair! My Glamorous Valentine's Day Cookies fit the bill perfectly and are a really fabulous option to make for your sweetheart or share with friends and neighbors.

These cookies are in such demand here at Chez Miskew, I’ve been known to use this same recipe for other holidays. I simply swap out the cookie cutters and change the colors of the frosting to suit the season or holiday. The jig is up, my foodie friends! But once you taste them I think you’ll understand why.

While the recipe itself is pretty basic, I think what makes these cookies taste so darn delicious is the salt. I always bake with Morton’s Kosher salt and there's just something about the balance of sweet and salty in these cookies that makes them super addictive. So if you enjoy kettle corn, bacon chocolate bars, Blue cheese and Sauternes or any combination of salty and sweet you seriously need to try these cookies!

For Valentine's Day, I simply use a heart-shaped cookie cutter and I really love the size and feel of this 4-inch Wilton heart cookie cutter (pictured above). An oversize cookie cutter like this one really makes the cookies feel more special. Once cut and baked, you can then get creative and dress up the cookies with pink and/or red frosting and adorn them with oodles of glamorous sprinkles and sparkles. I also highly recommend pairing these cookies with a tall, cold glass of milk - preferably 2%!

These Glamorous Valentine's Cookies are perfect for giving as special treats for your friends, neighbors and, of course, your significant other. Just be sure to enjoy a couple yourself first because they have a habit of disappearing very quickly!

For more of our Glamorous Valentine's deliciousness including wine recommendations, dinner recipes, gift ideas and other sweet treats, please click here. Otherwise, I hope you enjoy these cookies and have a fabulous Valentine's Day! xo

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"GLAMOROUS VALENTINE’S DAY COOKIES"

Author: The Glamorous Gourmet | Stephanie Miskew

INGREDIENTS

• 1 cup butter (2 sticks)

• 1 cup sugar

• 2 extra large eggs

• 1/2 teaspoon vanilla

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 3 1/2 cups flour

• 1/2 teaspoon Kosher salt

• 2 cups confectioner's sugar

• 3 Tablespoons milk

• Red food coloring

• Pink + red sprinkles or anything else you’d like to decorate the cookies with

INSTRUCTIONS

1. Cream butter + sugar until fluffy. Blend in eggs + vanilla. Add combined dry ingredients + mix well.

2. Chill for 3 hours or overnight. When ready to bake, preheat oven to 400 degrees.

3. Roll dough out on a lightly floured surface to 1/8" thickness. Use cookie cutter(s) to cut dough into desired shapes + place on an ungreased cookie sheet + bake for 6-8 minutes. Allow cookies to cool completely before frosting.

4. To frost cookies, combine confectioner's sugar + milk in a small bowl + mix well. Divide frosting into 2 smaller bowls.

5. To create light pink frosting, add one drop of red food coloring to one bowl and stir well. For red frosting add 8-10 drops of red food coloring to the other half and mix well. Add sprinkles to cookies immediately after frosting + allow time for icing to dry.

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Glamorous Valentine’s Day Cookies

Nothing says Valentine’s Day like something sweet for your Sweetheart. Especially something homemade with a glamorous flair! Our Glamorous Valentine’s Day Cookies fit the bill perfectly, are utterly delicious and super easy to make. In fact, they are in such demand here at Chez Miskew, I use this same cookie recipe for virtually every holiday. I simply swap out the cookie cutters and frosting colors to suit the season or holiday. The jig is up, my foodie friends!

While the recipe itself is pretty basic, I think what makes these cookies so darn special is the salt. I always use Kosher salt when baking and there’s just something about the balance of sweet and salty in this recipe that makes these cookies super addictive. So if you enjoy kettle corn, bacon chocolate bars, or Blue cheese and Sauternes you seriously need to try these cookies!

For Valentine’s Day, simply use a heart-shaped cookie cutter, I love the 4-inch Wilton heart cookie cutter pictured above, to create the romantic shape and then dress the cookies up with pink and red frosting and oodles of glamorous sprinkles. An oversize cookie cutter like this one makes the cookies feel more special. I also highly recommend pairing these cookies with a tall, cold glass of milk – preferably 2%.

Our Glamorous Valentine’s Cookies are perfect for bringing to school parties or giving as special treats for your friends, neighbors and, of course, your significant other. Just be sure to enjoy a couple yourself first because they have a habit of disappearing very quickly!

For more of our Glamorous Valentine’s deliciousness including wine recommendations, dinner recipes, gift ideas and other sweet treats, please click here. Otherwise, I hope you enjoy these cookies and have a fabulous Valentine’s Day!

Bon appétit,

 

 

The post Glamorous Valentine’s Day Cookies appeared first on The Glamorous Gourmet.

Delray Foodie Faves: Grato's Buffalo Chicken Pizza!

This month's Delray Foodie Fave features a glammed up guilty pleasure from a local Chef which incorporates one of my all time favorite naughty foods - Buffalo chicken wings.Chef Clay Conley is perhaps best known for his James Beard Award nominations and uber-chic Palm Beach restaurants, Buccan and Imoto. And while we're big fans of these wonderful places and his sophisticated cuisine, we were delighted to see something as fun and quirky as Buffalo Chicken Pizza ($20) on the menu at his newest, Italian trattoria-inspired West PalmBeach eatery, Grato. But forget the celery and carrot sticks, this delicious pizza is topped with mouthwatering accoutrements including Brussels sprouts, caramelized onions and Roquefort Caesar. Needless to say, my fellow foodies, I was ALL over it!The flavors of spicy chicken, Brussels sprouts and Caesar dressing meld together beautifully on the Buffalo chicken pizza and the crust is fresh, flavorful and crispy. The creamy dressing also mellows the spicy heat of the chicken and the Brussels sprouts contribute fabulous flavor and texture.And as most chicken wing aficionados know, when you're making wings there's really only one hot sauce that'll do. Frank's Red Hot is a cayenne pepper-based hot sauce that was the secret ingredient in the original Buffalo Chicken Wing recipe invented in Buffalo, New York in 1964. It is spicy and vinegary with a very distinct flavor and the minute I took my first bite of the pizza...I just knew. Conley later confirmed my suspicions.And while the Hubs and I do enjoy the Buffalo Chicken Pizza at the restaurant, we officially have our own post-Grato ritual which only prolongs the deliciousness. When dining at Grato we fill up on our other favorite menu items such as the Meatballs with Parmesan Polenta (pictured above), Steak Tartare Crostini and Bucatini Carbonara (swoon!) and by the time the pizza hits the table...we're too full to eat it! So with our precious take out box in hand, we head home, only stopping to hit Carvel for some ice cream on the way (no judgement, please!).Now, if you follow me on Instagram, Twitter or Facebook you might already know, my husband is the Breakfast Master. By that I mean, he loves turning a dish we've enjoyed the night before it into a delicious breakfast. This usually involves putting a fried egg on top of whatever the dish was, but he always does a fabulous job.When he's working with leftover Buffalo chicken pizza, he fires up the grill the next morning and heats the remaining slices until they 're warmed through and crispy on the bottom. While the pizza's reheating, he also fries up a few eggs in a cast iron pan on the grill. For the presentation, he tops each piece of Buffalo Chicken Pizza with a sunny side up fried egg. The result is pure HEAVEN!While he's preparing the pizza, I do my part and open a bottle of bubbles. Sparkling wine just happens to be the perfect pairing for Buffalo chickenpizza, just in case you didn't already know that (the Schramsberg Blanc de Blancs is one of our faves). When it's a weekend brunch a deux, I usually forego the traditional method of opening the bottle in favor of the saber. Please see photo below which nicely captures the cork flying off the bottle.Next time you're in West Palm Beach, make time to stop by and enjoy Grato's fabulous Buffalo chicken pizza. They have plenty of other wonderful options as well, please see below for more information. If you live in South Florida too, what are some of your favorite local dishes? I'd love to hear about them in the Comments section below.What: Buffalo Chicken PizzaWhere: Grato, 1901 S. Dixie Hwy, West Palm Beach, Florida, 33401Who: Chef Clay ConleyHow much: $20Website: www.gratowpb.comBon appétit,

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Delray Foodie Faves: Grato’s Buffalo Chicken Pizza!

This month’s Delray Foodie Fave features a glammed up guilty pleasure from a local Chef which incorporates one of my all time favorite naughty foods – Buffalo chicken wings.

Chef Clay Conley is perhaps best known for his James Beard Award nominations and uber-chic Palm Beach restaurants, Buccan and Imoto. And while we’re big fans of these wonderful places and his sophisticated cuisine, we were delighted to see something as fun and quirky as Buffalo Chicken Pizza ($20) on the menu at his newest, Italian trattoria-inspired West Palm Beach eatery, Grato. But forget the celery and carrot sticks, this delicious pizza is topped with mouthwatering accoutrements including Brussels sprouts, caramelized onions and Roquefort Caesar. Needless to say, my fellow foodies, I was ALL over it!

The flavors of spicy chicken, Brussels sprouts and Caesar dressing meld together beautifully on the Buffalo chicken pizza and the crust is fresh, flavorful and crispy. The creamy dressing also mellows the spicy heat of the chicken and the Brussels sprouts contribute fabulous flavor and texture.

And as most chicken wing aficionados know, when you’re making wings there’s really only one hot sauce that’ll do. Frank’s Red Hot is a cayenne pepper-based hot sauce that was the secret ingredient in the original Buffalo Chicken Wing recipe invented in Buffalo, New York in 1964. It is spicy and vinegary with a very distinct flavor and the minute I took my first bite of the pizza…I just knew. Conley later confirmed my suspicions.

And while the Hubs and I do enjoy the Buffalo Chicken Pizza at the restaurant, we officially have our own post-Grato ritual which only prolongs the deliciousness. When dining at Grato we fill up on our other favorite menu items such as the Meatballs with Parmesan Polenta (pictured above), Steak Tartare Crostini and Bucatini Carbonara (swoon!) and by the time the pizza hits the table…we’re too full to eat it! So with our precious take out box in hand, we head home, only stopping to hit Carvel for some ice cream on the way (no judgement, please!).

Now, if you follow me on Instagram, Twitter or Facebook you might already know, my husband is the Breakfast Master. By that I mean, he loves turning a dish we’ve enjoyed the night before it into a delicious breakfast. This usually involves putting a fried egg on top of whatever the dish was, but he always does a fabulous job.

When he’s working with leftover Buffalo chicken pizza, he fires up the grill the next morning and heats the remaining slices until they ‘re warmed through and crispy on the bottom. While the pizza’s reheating, he also fries up a few eggs in a cast iron pan on the grill. For the presentation, he tops each piece of Buffalo Chicken Pizza with a sunny side up fried egg. The result is pure HEAVEN!

While he’s preparing the pizza, I do my part and open a bottle of bubbles. Sparkling wine just happens to be the perfect pairing for Buffalo chicken pizza, just in case you didn’t already know that (the Schramsberg Blanc de Blancs is one of our faves). When it’s a weekend brunch a deux, I usually forego the traditional method of opening the bottle in favor of the saber. Please see photo below which nicely captures the cork flying off the bottle.

Next time you’re in West Palm Beach, make time to stop by and enjoy Grato’s fabulous Buffalo chicken pizza. They have plenty of other wonderful options as well, please see below for more information. If you live in South Florida too, what are some of your favorite local dishes? I’d love to hear about them in the Comments section below.

What: Buffalo Chicken Pizza
Where: Grato, 1901 S. Dixie Hwy, West Palm Beach, Florida, 33401
Who: Chef Clay Conley
How much: $20
Website: www.gratowpb.com

Bon appétit,

The post Delray Foodie Faves: Grato’s Buffalo Chicken Pizza! appeared first on The Glamorous Gourmet.

New Year, Healthier You Recipe #2: Lamb, Harissa & White Bean Soup with Turmeric Yogurt

While our first recipe in this week of New Year's healthiness was the perfect snack to get you through your January indulgence withdrawals, this recipe for Lamb, Harissa & White Bean Soup with Turmeric Yogurt is the perfect healthy meal.Inspired by a vegetarian recipe I recently saw in Food & Wine Magazine that takes over 8 hours to make, I've reduced this recipe to under 2 hours (including prep!) without sacrificing one iota of flavor. I also glammed it up by adding some ground, grass-fed Australianlamb. Not baaaaaad, if you ask me. Apologies for the lamb humor.And while you could omit the lamb, I must say the succulent meat melds deliciously well with the flavors of the spicy harissa, creamy white beans and sweet Hungarian paprika. While I originally intended to freeze some of the soup for later consumption, the Hubs had other plans. It was so delicious it disappeared from my kitchen in record time!In addition to its fabulous flavor, this dish also contains some super trendy, healthy ingredients including (1) turmeric, (2) savory yogurt and (3) harissa.Native to southern Asia, turmeric has been used in both culinary and medicinal applications for thousands of years. With its earthy flavor and bright orange-yellow hue, it is a key ingredient in Indian, Iranian and Pakistani cuisine and also gives curries their hallmark golden hue. The health benefits of turmeric stem from an active compound called curcumin which is known to have powerful anti-inflammatory properties. It is especially beneficial for cardiovascularhealth, join pain and diabetes.Savory yogurt has also enjoyed a recent surge of popularity. This unsweetened yogurt offers the same nutritional benefits (i.e. calcium and protein) without the additional calories and sugars of fruit yogurts. Savory yogurts are also perfect for healthy add-ons such as chopped tomatoes, cucumbers and Kalamata olives or drizzled with extra virgin olive oil and topped with flaky sea salt. Unsweetened yogurt can also be used in place of sour cream...imagine the possibilities! As with many dairy products lately, whole fat varieties are being recommended over slimmed down versions (i.e. non-fat, reduced fat) which don't have as much staying power.Move over sriracha, harissa is the new spicy condiment in town! This North African hot chili pepper paste is essentially a blend of chili pepper, olive oil and garlic commonly used in Tunisian and Moroccan cuisine. It can also include coriander, cumin, mint and a variety of other ingredients. Use any harissa you have left over from this recipe to flavor dishes ranging from fried eggs to roasted chicken for a delightful kick of heat. It's metabolic boosting properties have even been touted by Dr. Oz! Also, for those of you doing the Paleo thang, harissa is "Paleo-approved" so feel free to get your spice on.Since Old World wines are especially waistline friendly and on our agenda for January, we enjoyed a delightful cruBeaujolais from Maison Louis Jadot with the Lamb, Harissa and White Bean Soup. The 2011 Chateau des Jacques Moulin-a-Vent, made from the Gamay grape, had lovely notes of blackberry, plum, minerals and cassis with supple tannins and a delightful finish.Since this dish is somewhat spicy, a light, fruity wine with friendly tannins is the best pairing. Bold tannins and hot, spicy foods tend to clash on the palate, creating a very unpleasant flavor situation. Another lighter red like Pinot Noir would also be a wonderful choice.I hope you enjoy this healthy and delicious recipe for Lamb, Harissa and White Bean SoupwithTurmeric Yogurt as much as we do! I'd love to hear your thoughts in the Comments section below. Stay tuned for more healthy, delicious goodness coming this week.Bon appétit,

"Lamb, Harissa & White Bean Soup with Turmeric Yogurt"

Recipe Type

:

Soup

Author:

Adapted from Food & Wine Magazine, Jan. 2017

Serves:

4-6

Pair this delicious dish with a light, fruity red wine such as a cru Beaujolais or Pinot Noir

Ingredients

• 1 1/2 lbs. ground lamb

• 3 Tablespoons butter

• 2 Tablespoons good olive oil

• 1 large red onion, finely chopped

• 5 garlic cloves, finely chopped

• 1/4 cup plus 3 Tablespoons spicy harissa, plus more for serving

• 3 Tablespoons tomato paste

• 1 teaspoon ground cumin

• 1 teaspoon sweet Hungarian paprika

• 4 cans white beans, drained & rinsed

• 3 thyme sprigs plus 2 teaspoons chopped fresh thyme leaves

• 2 bay leaves

• 3-inch strip of lemon zest plus 3 Tablespoons fresh lemon juice

• 2 teaspoons ground turmeric

• 1 1/2 cups full-fat Greek yogurt

• 1/2 cup roughly chopped, flat leaf, Italian parsley

• Kosher salt & freshly ground black pepper

Instructions

1. In a large pot, heat 2 Tablespoons of the butter and olive oil. Add the onion and garlic and saute until soft, about 5 minutes. Add the ground lamb to the pot and saute until lamb is browned.

2. Stir in 1/4 cup of the harissa and the tomato paste and cook, stirring until fragrant, 1 minute. Stir in the cumin and paprika, then add 3 cups of water and bring soup to a simmer, scraping up browned bits on the bottom of the pot. Add the thyme sprigs, bay leaves, lemon zest and juice to the pot, stir well and simmer, covered, for 15 minutes.

3. While the soup simmers, in a small, non-stick skillet, melt the remaining Tablespoon of butter. Add the ground turmeric and cook over moderately low heat, stirring constantly until it dissolves, about 30 seconds. Transfer to a medium bowl and allow to cool slightly, about 5 minutes. Slowly stir in the Greek yogurt until smooth. Season to taste with salt.

4. To the simmering soup, add the drained, rinsed white beans to the pot and heat through, about 10 minutes. Just before serving, add the chopped thyme and parsley and remaining 3 Tablespoons of harissa. Season to taste with salt and pepper.

5. Serve the soup with turmeric yogurt and extra harissa on the side.

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New Year, Healthier You Recipe #2: Lamb, Harissa & White Bean Soup with Turmeric Yogurt

While our first recipe in this week of New Year’s healthiness was the perfect snack to get you through your January indulgence withdrawals, this recipe for Lamb, Harissa & White Bean Soup with Turmeric Yogurt is the perfect healthy meal.

Inspired by a vegetarian recipe I recently saw in Food & Wine Magazine that takes over 8 hours to make, I’ve reduced this recipe to under 2 hours (including prep!) without sacrificing one iota of flavor. I also glammed it up by adding some ground, grass-fed Australian lamb. Not baaaaaad, if you ask me. Apologies for the lamb humor.

And while you could omit the lamb, I must say the succulent meat melds deliciously well with the flavors of the spicy harissa, creamy white beans and sweet Hungarian paprika. While I originally intended to freeze some of the soup for later consumption, the Hubs had other plans. It was so delicious it disappeared from my kitchen in record time!

In addition to its fabulous flavor, this dish also contains some super trendy, healthy ingredients including (1) turmeric, (2) savory yogurt and (3) harissa.

Native to southern Asia, turmeric has been used in both culinary and medicinal applications for thousands of years. With its earthy flavor and bright orange-yellow hue, it is a key ingredient in Indian, Iranian and Pakistani cuisine and also gives curries their hallmark golden hue. The health benefits of turmeric stem from an active compound called curcumin which is known to have powerful anti-inflammatory properties. It is especially beneficial for cardiovascular health, join pain and diabetes.

Savory yogurt has also enjoyed a recent surge of popularity. This unsweetened yogurt offers the same nutritional benefits (i.e. calcium and protein) without the additional calories and sugars of fruit yogurts. Savory yogurts are also perfect for healthy add-ons such as chopped tomatoes, cucumbers and Kalamata olives or drizzled with extra virgin olive oil and topped with flaky sea salt. Unsweetened yogurt can also be used in place of sour cream…imagine the possibilities! As with many dairy products lately, whole fat varieties are being recommended over slimmed down versions (i.e. non-fat, reduced fat) which don’t have as much staying power.

Move over sriracha, harissa is the new spicy condiment in town! This North African hot chili pepper paste is essentially a blend of chili pepper, olive oil and garlic commonly used in Tunisian and Moroccan cuisine. It can also include coriander, cumin, mint and a variety of other ingredients. Use any harissa you have left over from this recipe to flavor dishes ranging from fried eggs to roasted chicken for a delightful kick of heat. It’s metabolic boosting properties have even been touted by Dr. Oz! Also, for those of you doing the Paleo thang, harissa is “Paleo-approved” so feel free to get your spice on.

Since Old World wines are especially waistline friendly and on our agenda for January, we enjoyed a delightful cru Beaujolais from Maison Louis Jadot with the Lamb, Harissa and White Bean Soup. The 2011 Chateau des Jacques Moulin-a-Vent, made from the Gamay grape, had lovely notes of blackberry, plum, minerals and cassis with supple tannins and a delightful finish.

Since this dish is somewhat spicy, a light, fruity wine with friendly tannins is the best pairing. Bold tannins and hot, spicy foods tend to clash on the palate, creating a very unpleasant flavor situation. Another lighter red like Pinot Noir would also be a wonderful choice.

I hope you enjoy this healthy and delicious recipe for Lamb, Harissa and White Bean Soup with Turmeric Yogurt as much as we do! I’d love to hear your thoughts in the Comments section below. Stay tuned for more healthy, delicious goodness coming this week.

Bon appétit,

 

 

 

The post New Year, Healthier You Recipe #2: Lamb, Harissa & White Bean Soup with Turmeric Yogurt appeared first on The Glamorous Gourmet.

New Year, Healthier You Recipe #1: Bone Broth!

Following the decadence of the holidayseason, January is generally a month of self-imposed restriction and deprivation. While I used to eagerly vault up onto that band wagon, eschewing wine (except for the occasional waistline-friendly glass) and delicious food for the entire month, I've come to believe this approach only set me up for failure.Let's face it, it's virtually impossible to go from a 5candy cane and 2 Pumpkin Spice Latte a day habit to surviving on a bowl of fresh blueberries sprinkled with sawdust and a shitty diet shake each day. Am I right? Instead of embracing restriction and deprivation, why not focus on enjoying reasonably sized portions of nourishing food that feeds our bodies and souls?As I've said before, healthy and delicious foods need not be mutually exclusive, and this week I'll be featuring recipes that demonstrate this fact - buh-bye, restriction and deprivation! The first such recipe is for Bone Broth. This relatively simple "soup" became an uber-hot culinary trend in 2016 and for good, healthy reasons we'll get to in a minute. And while I wouldn't consider this a meal, it actually fills a much more important role.I don't know about you, but my dietary kryptonite isn't necessarily meals...it's snacking. When those in-between-meal cravings start beckoning, encouraging you to reach for those savory salt and vinegar potatochips or vanilla bean ice cream, I've found that simply heating up a cup of this flavorful broth quashes those craving in their tracks. It is rich, hearty and supremely satisfying and essentially healthy comfort food. The fact you can flavor it with your favorite ingredients makes it even more appealing. I find it tastes even better sipped from a beautiful cup such as this lovely pink Wedgwood "Williamsburg Husk" cup. We eat with our eyes first, right?As if its deliciousness wasn't enough, bone broth is also chock full of healthy goodness like anti-inflammatory agents, minerals, healthy fats and soothing, gut-healing proteins. During the lengthy cooking process, the collagen in the bone marrow is broken down into gelatin which promotes healthy tendons, bones and joints as well as thick, luxurious hair and strong nails. Bone broth also benefits those with generalized joint pain and conditions like rheumatoid and osteo-arthritis. Additionally, the glycine and glutamine found in this magical broth also mitigate problems with digestion, particularly IBS and leaky gut.While this recipe calls for beef bones, you can also make bone broth from the bones of virtually any animal. Fish, chicken and beef are the most popular. For this recipe, select beef bones with the most marrow, the brownish, spongy looking material located within the actual bones is where all the nutrient-rich goodness lies. Knuckles, shanks and short ribs are great choices. Once you've selected your bones, have fun experimenting with different ingredients to flavor the broth. While I like adding tomato paste and smashed garlic cloves to beef bonebroth, you might enjoy onion, thyme and black peppercorns in your chicken bone broth. There's no right or wrong here, just cater to your own palate!Another important note for those of you have dogs like we do, please resist the urge to give your dog the bones. Both cooked AND raw bones can splinter and seriously hurt, injure or even kill your dog if they become lodged in the mouth, esophagus or digestive tract. For more information, please click here or consult your own veterinarian.I hope you enjoy this recipe for Beef Bone Broth as much as we do and you'll join us on the bone broth bandwagon! If you have any recipes that are also healthy and supremely satisfying, please share in the Comments section below. Thanks for reading and stay tuned for more healthy deliciousness!Bon appétit,

"Beef Bone Broth"

Recipe Type

:

Healthy

Cuisine:

Soup

Author:

Stephanie Miskew | The Glamorous Gourmet

Serves:

approximately 2 quarts

Ingredients

• 5 quarts water

• 2 pounds beef bones (preferably knuckles, shanks or short ribs) with some meat still attached

• 2 Tablespoons good olive oil

• 2 Tablespoons apple cider vinegar

• 2 Tablespoons tomato paste

• 5 large garlic cloves (or to taste), smashed, skins removed

• Kosher salt & freshly ground black pepper to taste

Instructions

1. Heat olive oil in a large stock pot over med-high heat. Add beef bones to the pot and brown on all sides, approximately 5 minutes. Do not overcook!

2. Add remaining ingredients to the pot, cover and bring to a boil. Reduce heat to a very low simmer and cook for 6-8 hours, stirring occasionally with lid slightly ajar. Season to taste with Kosher salt and freshly ground black pepper.

3. Remove pot from heat and allow broth to cool. Strain through a fine mesh strainer and transfer to preferred storage container(s).

4. Broth will keep in the refrigerator for a few days or can be frozen for later use. The broth can be drank on its own or used as a base for soups and stews or in any recipe that calls for beef stock.

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