For those that don’t speak French, the title means “Please stay for dinner!” Full disclosure – I don’t speak French, but I do have Google translator. However, I have been to France. It’s beautiful and the food is divine! Bistro fare is simple, with amazing flavors coming together to make wonderful memories for your taste buds.
Since I’m not working at the winery today the Dude decided that I am in charge of dinner. I have to say, he’s been awesome with making dinner lately since I’ve worked 6-7 days a week. Fortunately, I’m wrapping up the part-time job at the end of September. The Dude is looking forward to more meals from you-know-who!
It’s a lovely fall day today – chilly, sunny and breezy. Time for comfort food with a French twist. I have been on a real tart kick lately so I decided on a savory onion and goat cheese tart. Then, since it is fall I decided to make an earthy salad of roasted beets and green beans, dressed with aged balsamic vinegar and extra virgin olive oil. For the main event I decided on braised short ribs. Ah! I’m in heaven. So let’s get crackin’ on some fabulous French bistro food.
Onion and Goat Cheese Tart
- 1 -3/4 cups all-purpose flour
- pinch of salt
- 1/2 cup unsalted butter, cold and cut in cubes
- 2 egg yolks, beaten
- 3-4 TBSP cold water
- 1 TBSP olive oil
- 1 large onion, sliced
- salt & pepper to taste
- 8 oz. goat cheese, room temperature
- 8 oz. cream cheese, room temperature
- 2 eggs
- 2/3 cups heavy cream
To make the pastry in a food processor, combine the flour, salt and butter and pulse until the butter is in pea sized pieces. Add the eggs and water and pulse until the dough holds together. Turn out on a lightly floured surface and pat the dough into a disc. Wrap in plastic wrap and refrigerate for at least a half hour.
Preheat oven to 350 degrees. Roll out the dough to a 12 ” disc and place in a 10″ tart pan with removable sides. Line with aluminum foil and fill with pie weights or dried beans. Place on a baking sheet and bake for 9-10 minutes until set. Remove from oven, remove aluminum foil and weights, and prick the bottom of the crust with a fork. Return to the oven and bake for 3-4 minutes until golden brown. Cool in the pan on a wire rack.
To make the filling, pre-heat the oven to 350 degrees. In a saute pan, add the olive oil on medium heat. Saute the onions until golden brown. Salt and pepper to taste and remove from heat.
In a bowl, combine the cheeses, eggs, cream, and salt and pepper to taste. Beat until smooth.
Spread the onion mixture in the bottom of the tart pan. Cover with the egg and cheese mixture and bake in a 350 degree oven 20 minutes or until a knife inserted in the center comes out clean. Serve warm or at room temperature, slice in wedges.
Love this tart! The cream cheese is great for mellowing out the bite of the goat cheese. The pastry crust is flaky and light. Bliss!
Roasted Beet and Green Bean Salad
- 2 large fresh beets
- 4 oz. green beans
- Balsamic vinegar and extra virgin olive oil
- Salt and pepper to taste
Pre-heat oven to 350 degrees. In a bowl drizzle olive oil on the beets to coat them. Wrap the beets in aluminum foil and roast for 1 hour and 15 minutes. Remove from foil and allow to cool.
Steam the green beans for 5-7 minutes. Submerge in cold water to stop the cooking process and drain.
Slice the beets thinly and plate. Add the green beans and drizzle with the vinegar and olive oil. Salt and pepper to taste.
Braised Short Ribs
- 2 TBSP vegetable oil
- 6 – 8 pounds thick and meaty short ribs
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 onions, chopped
- 6 – 8 shallots, chopped
- 1 TBSP tomato paste
- 1/4 cup all-purpose flour
- 1 head of garlic, halved crosswise
- 3/4 of a bottle of full-bodied red wine
- 4 cups of beef stock
- Salt and pepper to taste
Pre-heat oven to 350 degrees. In a large flame-proof casserole or Dutch oven over medium-high heat, heat the oil and brown the meat on all sides. Remove the meat to a plate.
In the same pan, saute the carrots, celery, onions and shallots for 5 – 10 minutes until lightly browned. Stir in the tomato paste. Sprinkle with flour and cook 3 – 4 minutes, stirring to scrape up the browned bits from the bottom of the pan. Add the meat, garlic , wine and beef stock. Cover and place in the oven for three hours or until the meat is fork-tender.
Remove the meat from the casserole to a plate and cover with aluminum foil. Cook down the juices over medium heat to thicken the gravy. Return the meat to the gravy. Serve with mashed potatoes or egg noodles.
The Dude says that this dish is in my top three dishes. The beef just melts in your mouth. Oh, and the wine that I used in the dish, and that we drank with dinner was made by our good friend Bev. Thanks, Bev! The cabernet/merlot blend was awesome and perfect for this dish!