Page 21 - Sonoma County Gazette 11-17

CHEFS cont’d from page 20
They started by serving meals to volunteers, police, re, public safety workers, members of the National Guard and the U.S. Army, a short distance from where 1,000 homes burnt to the ground.
So many other local and famous chefs are stepping up to the plate. Guy Fieri, who had to evacuate his own home in Sonoma County, began producing 5,000 meals a day, at a make shift out-door kitchen near the local veterans building.
I leave you with a dish that brought comfort after another catastrophic disaster. During the dark days following the attacks on the World Trade towers, Regina Schrambling brought this stew to warm her colleagues hearts, at The New York Times.
Dijon & Coqnac Beef Stew
1/4 lb. salt pork, pancetta or bacon, diced 1 large onion, diced
3 shallots chopped
2-4 tablespoons butter
2 lbs. beef chuck, cut into 1 inch cubes 2 tablespoons our plus salt and pepper 4 tablespoons butter
1/2 cup coqnac
2 cups unsalted beef stock 1/2 cup Dijon mustard
4 tablespoons grainy mustard
4 large carrots, peeled and cut into half moons 1/2 mushrooms, steamed
and quartered
1/4 cup red wine
Photo by Jon Russo
Place salt pork in large heavy kettle over medium-high heat and cook until fat is rendered. Remove with slotted spoon and save for another use. Add onions and shallots to pan and cook until softened, but not browned. Use slotted spoon to transfer to bowl. Add 2 tablespoons of butter to pan, dust beef cubes with our, salt and pepper. Shake o any excess our and place 1/2 of cubes in pan and cook until well browned and crusty on all sides. Remove to blow with onions and repeat with remaining beef.
Add coqnac to empty pan, deglazing bottom and loosening any crusted bits. Add stock, Dijon and 1 tablespoon of coarse mustard, whisk to blend then add meat and onion mixture. Lower heat, cover pan partway and simmer gently until meat is very tender, about 1-1/4 hours.
Add carrots and simmer 30 more minutes. Meanwhile sautée mushrooms in 2 tablespoons of butter, add to stew along with remaining mustard and wine. Simmer 5 more minutes, adjust seasoning and serve. Makes 4 to 6 servings.
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