Breckenridge chef Christy Rost shares Olympics-inspired recipes
February 15, 2014
Every four years, fans around the globe enjoy an excitement-filled two weeks of edge-of-the-seat fun as athletes go for the gold on the snow, slopes, rinks and halfpipes at a majestic, wintry destination.
In a tribute to Team USA's athletes in Sochi and the awe-inspiring tradition of the Winter Olympics, Breckenridge resident and PBS chef Christy Rost is sharing two recipes for fans to enjoy as they host Olympics-watching parties: beef burgundy and European hot chocolate.
Following are Rost's hearty and ultra-comforting recipes, with flavors that capture the spirit and international appeal of the games.
3 ½ pounds boneless beef chuck roast, cut into 2-inch cubes
2 tablespoons olive oil, divided
1 large sweet onion, peeled and coarsely chopped
5 carrots, rinsed, peeled and sliced into 2-inch lengths
6 large cloves garlic, peeled and coarsely chopped
1 ½ cups dry red wine
¾ cup beef stock or broth
3 sprigs fresh Italian parsley
2 sprigs fresh marjoram
1 sprig fresh thyme
2 celery tops with leaves
2 bay leaves
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 ¾ pounds small red potatoes, about 12 to 14
Preheat a large Dutch oven over medium heat; add 1 tablespoon oil and enough of the meat to form a single layer in the pot. Brown the meat 2 to 3 minutes without stirring, and then turn the meat and brown it on the other side. Transfer it to a large bowl, add the remaining oil to the pot, and cook the remaining meat in batches, transferring it to the bowl as it browns. The meat should still be pink inside.
Add onion and carrots to the Dutch oven, and cook 3 minutes, stirring often until they begin to caramelize and form brown bits on the bottom of the pot and the onion begins to soften. Add garlic, and cook 1 minute more, stirring often.
Pour in the wine and beef stock, stir to loosen any brown bits remaining on the bottom of the pot, and return the meat to the pot. Tie the sprigs of parsley, marjoram and thyme together with string, and drop the bouquet garni into the pot with the celery tops and bay leaves. Bring the mixture to a boil, reduce the heat to low and cover. Simmer 1 hour, stirring occasionally. Season the stew with salt and pepper to taste and add the potatoes. Cover, and continue simmering until the meat and potatoes are knife tender, about 25 to 30 minutes.
Yield: Eight servings.
European hot chocolate
1 cup milk
1/3 cup heavy cream
2 tablespoons sugar
2 tablespoons Dutch process or European cocoa
¼ teaspoon vanilla
Whipped Chantilly cream
In a small saucepan over medium heat, heat the milk and heavy cream until they are hot but do not boil.
In a medium saucepan, whisk together the sugar and cocoa until they are well blended. Slowly pour the hot milk mixture into the cocoa mixture, whisking constantly until it is well blended. Cook over medium heat, whisking constantly, until the hot chocolate is steaming and foamy on top. Remove it from the heat, stir in vanilla, and serve with a swirl of sweetened whipped cream.
Yield: Two servings.
Contributed by Christy Rost. Learn more at http://www.christyrost.com.