Claire's Kitchen - Wednesday 6th of February!
Claire's Kitchen is a special place to be.
It's host Claire De Lune (Marc Kuzma) spends the day with young people from Twenty 10 teaching them about cooking and working in a restaurant whilst they swap stories about their lives.
"This is our thirteenth Claire's Kitchen since 2007. Over this time, Claire has mentored over 40 young people about food and life. I can't think of a better way to launch our new mentoring program that brings together young people and our community volunteers."- Rebecca Reynolds MD
Wednesday 6th February, 7pm
at Claire's Kitchen at Le Salon - 35 Oxford Street Darlinghurst.
$80* includes a three course meal and entertainment.
Book now by calling 9283 1891 or visiting http://www.claireskitchen.com.au/.
* Drinks are not included in this price. Twenty10 receives $20 from every ticket.
Want to be part of the team at Claire's Kitchen?
If you are a young person and would like to participate in Claire's Kitchen, e-mail sam@twenty10.org.au or speak to a worker next time you are in at Twenty10.
You will need to be available from 12 noon on Wednesday 6th of February. You will then be needed until about 9:30pm. You need to wear black pants or jeans and closed-toe shoes (like school shoes). It is a great day and a lot of fun.
Claire's Kitchen 8 - 7 October 2009
Photos by Anne-Marie Calihanna taken at our Claire's Kitchen event on 7 October 2009 at Slide. At this event we farewelled our Patron, Rev. Dorothy McRae McMahon.
Claire's Beef Bourguignon Recipe
As promised on the night of Claire's Kitchen 7, here is the recipe of our delicious main meal, provided by Claire de Lune (Marc Kuzma):
INGREDIENTS
150 g bacon
2 to 3 Tbsp olive oil
1 kg trimmed beef chuck, cut into 2-inch cubes
Salt and freshly ground pepper
2 cups sliced onions
1 cup sliced carrots
1 bottle of red wine
2 cups beef stock ( you can use freshly made or packaged stock)
1 cup chopped tomatoes, fresh or canned
1 medium herb bouquet (tie 8 parsley sprigs, 1 large bay leaf, 1 tsp dried thyme, 2 whole cloves or allspice berries, and 3 large cloves of smashed garlic together wrapped and tied in cheesecloth)
Beurre manié: 3 Tbsp flour blended to a paste with 2 Tbsp butter
24 pearl onions
Chicken stock (homemade is best, but store bought is ok)
Butter
1 1/2 pounds of button mushrooms, quartered
Claire's Beef Bourguignon Recipe - Method
In a large frying pan, sauté the bacon to brown slightly in a little oil; set them aside and add later to simmer with the beef, using the rendered fat in browning. Brown the chunks of beef on all sides in the bacon fat and olive oil, season with salt and pepper, and put them into a heavy-bottomed French oven or covered casserole pan. Cut the bacon into 1-inch pieces and add to the pan.
Remove all but a little fat from the frying pan, add the sliced vegetables and brown them, and add to the meat. Deglaze the pan with wine, pouring it into the casserole along with enough stock to almost cover the meat. Stir in the tomatoes and add the herb bouquet. Bring to a simmer, cover, and simmer slowly on the lowest heat possible, either on the stove or in a preheated 325°F oven, until the meat is tender, about 1 to 2 hours.
While the stew is cooking, prepare the onions. Blanch the onions in boiling water for 1 minute. Drain and rinse in cold water to stop the cooking. Slice the end tips off of the onions, peel the onions and score the root end with 1/4 inch cuts. Sauté onions in a single layer in a tablespoon or two of butter until lightly browned. Add chicken stock or water half way up the sides of the onions. Add a teaspoon of sugar, and season with salt and pepper. Cover and simmer slowly for 25 minutes or until tender. The onions should absorb most of the water. If there is water remaining after cooking, drain the excess. Set aside.
Prepare the mushrooms a few minutes before serving the stew. Sauté quartered mushrooms in a few tablespoons of butter and olive oil until browned and cooked through.
When the stew meat has cooked sufficiently, remove all solids from the sauce (except the beef) by draining through a colander set over a saucepan. Return the beef to the casserole. Press juices out of the residue into the cooking liquid, then remove any visible fat and boil down the liquid to 3 cups. Off heat, whisk in the beurre manié, then simmer for 2 minutes as the sauce thickens lightly. Correct seasoning and pour over the meat, folding in the onions and mushrooms. To serve, bring to a simmer, basting meat and vegetables with the sauce for several minutes until hot throughout.
Serve with rice, bread, or potatoes
Serves 6 to 8.
