Mustard & cognac beef stew

Bacon, uncured, diced	3 rashers
Onion, finely diced	1 large
Shallots, chopped	3 medium
Butter, unsalted	2 tablespoons + 2 tablespoons
Beef chuck, cut into 1-inch cubes	2 pounds
Flour	2 tablespoons
Salt
Pepper, freshly ground
Cognac	½ cup
Beef stock	2 cups
Mustard, stone ground	½ cup
Mustard, Cajun	1 tablespoon + 3 tablespoons
Carrots, halved, ½-inch slice	4 large
Mushrooms, cleaned, quartered	½ pound
Wine, red	¼ cup

1. Place the bacon in a Dutch oven, and heat over low heat until the fat is rendered. 
2. Raise the heat, and add the onion and shallots; cook until softened, about 10 to 15 minutes. 
3. Using a slotted spoon, transfer to a large bowl. 
4. Add 2-tablespoons butter to the pan. 
5. Season the beef with salt and pepper, and dust with flour. 
6. Shake off excess flour, and place half of the beef in the pan. 
7. Cook over medium-high heat until well browned on all sides; transfer to the bowl with the onions. 
8. Repeat with remaining beef. 
9. Add the cognac and cook, stirring until the bottom is deglazed and the crust comes loose. 
10. Whisk in the stock, stone ground mustard, and 1-tablespoon Cajun mustard, and then return the beef and onion mixture to the pan. 
11. Lower the heat, cover the pan, and simmer gently until the meat is very tender, about 2 hours. 
12. Add the carrots, and continue to simmer for 30 minutes, or until the slices are tender. 
13. As the carrots cook, heat 2-tablespoons butter in a skillet over medium-high heat, and sauté the mushrooms until browned and tender. 
14. Stir the mushrooms into the stew with the remaining 3-tablespoons Cajun mustard and wine. 
15. Simmer 5 minutes more, taste, and adjust seasonings, as needed. 

Recipe adapted from New York Times Cooking.

Slow-cooker chicken molé

Chicken breast, bone in, skinless; cut off meat reserving bone	2 pounds
Tomatoes, diced	14 ½ ounces
Beer, lager	¾ cup
Chocolate, semisweet, broken into piece	2 ounces
Cornmeal, yellow	3 tablespoons
Onion, finely chopped	1 small
Garlic, finely chopped	2 cloves
Raisins, chopped	¼ cup
Prunes, pitted, chopped	8
Sesame seeds, toasted	2 tablespoons + ½ tablespoon
Ancho chile, ground	1 tablespoon
Chipotle chile, ground	½ teaspoon
Salt	1 ½ teaspoons
Cinnamon, ground	1 teaspoon + ½ teaspoon
Cloves, ground	Pinch

1. In a 4-quart slow cooker, combine the tomatoes with their juices, beer, chocolate, cornmeal, onion, garlic, raisins, prunes, 2 tablespoons sesame seeds, ground chiles, salt, 1 teaspoon cinnamon, and the clove; stir to mix. 
2. Tuck the bones down into the sauce, place the breasts on top, and spoon some of the sauce over the breasts. 
3. Cover and cook on low for 6 hours, until the chicken is tender and cooked through and the sauce is thick. 
4. Transfer the chicken to a cutting board, and shredded into bite-sized chunks.
5. Discard the bones in the sauce.
6. Add the remaining ½ teaspoon cinnamon to the sauce and, using a hand-held immersion blender, puree until smooth. 
7. Return the chicken to the sauce and stir to coat well.
8. Sprinkle with the remaining toasted sesame seeds, and serve with steamed rice and sautéed zucchini. 

Recipe adapted from Slow & Easy by Natalie Haughton

Potato-leek soup with fried shallots

Olive oil, extra virgin	1 tablespoon
Potatoes, Yukon, peeled, chopped	4 medium
Potatoes, red, pealed, chopped	4 small
Leeks, light green & white parts, rinsed well, chopped	4 medium
Jalapeño, seeded, chopped	1 small
Garlic, minced	5 cloves
Port	½ cup
Stock, chicken	4 cups
Stock, vegetable	3 cups
Bay leaf	1
Thyme, freshly chopped	2 teaspoons
Cream	1 cup + ½ cup
Shallots, sliced	2
Flour, all purpose	½ cup
Salt, kosher
Pepper, freshly ground
Oil, canola	½ cup

1. In a large stockpot or Dutch oven, heat the oil over medium-high heat. 
2. Add the potatoes, leeks, jalapeño, and garlic; cook, stirring occasionally, until softened and starting to brown, about 10 minutes. 
3. Add the port, bring to a boil, and reduce until almost all the liquid is evaporated. 
4. Add the stocks, bay leaf, and thyme; return to a boil. 
5. Reduce heat to medium-low, and simmer, stirring occasionally, for about 2 hours. 
6. Using a handheld immersion blender, purée the soup until it is uniformly smooth. 
7. Stir in the 1-cup cream, and season to taste with salt and pepper.
8. In a small bowl, combine the 1/2-cup milk and shallots, and soak for 30 minutes; discard cream.
9. Combine the flour, cayenne, salt, and pepper in a bag, add the shallots and shake to coat evenly. 
10. Warm the canola oil in a skillet over medium-high heat until it shimmers. 
11. Shake off any excess flour and add the shallots to the oil. 
12. Fry until golden, about 3 to 4 minutes. 
13. Ladle the soup into warmed bowls, and garnish with the fried shallots.

Recipe by Kyle A. Miller.