Ruth Glick's Famous Recipes

In RETURN OF THE WARRIOR, Luke and Sidney enjoyed a meal of beef stew while they were hiding out from the bad guys. Here’s a delicious recipe for Beef Burgundy that I was thinking about when I wrote the scene.

BEEF BURGUNDY

2 ounces country ham, cut into thin 3/4-inch strips
1 large onion, chopped
2 large garlic cloves, minced
2 teaspoons olive oil
2 1/2 cups beef stock or defatted beef broth, divided
8 ounces fresh mushrooms, washed and sliced
1 1/2 pounds lean stew beef, cut into bite-sized pieces
1 1/2 tablespoons flour
1 1/2 cups red burgundy wine
6 baby carrots, ground or grated
1 tablespoon tomato paste
1 teaspoon dried thyme leaves
1 large bay leaf
1/4 teaspoon ground black pepper
16 to 18 small white onions, peeled and trimmed
1 tablespoon flour
1/4 cup cold water

To serve:
1 1/2 cups long-grain white rice

In a large heavy pot or Dutch oven, combine the ham, onion, garlic, olive oil and 3 tablespoons of the beef broth. Cook over medium heat, stirring frequently, 6 or 7 minutes or until the onion is tender. If the liquid begins to evaporate, add a bit more broth.

Remove the onion, garlic and ham with a slotted spoon, and reserve in a small bowl. Add 3 more tablespoons of the broth to the pan. Then add the mushrooms and cook, stirring, until they have changed color. Add more broth if needed. Add the remaining broth to the pan, along with the onion and ham mixture. Remove from the burner.

Preheat the broiler. In a shallow baking pan, sprinkle the 1 1/2 tablespoons of flour over the meat. Stir to coat the meat with flour. Spread out the meat so that none of the pieces is touching. Broil about 7 or 8 minutes, stirring once or twice, until the meat is browned on all sides.

Return the pot with the onions and mushrooms to the burner. Add the beef, wine, carrot, tomato paste, thyme, bay leaf, and black pepper to the pot. Bring to a boil. Cover, reduce the heat and simmer 1 1/2 hours. Remove the bay leaf. Add the onions. Bring to a boil. Stir together the 1 tablespoon of flour and the water. Add to the boiling broth, and stir to mix well. Reduce the heat, recover and cook an additional 30 minutes or until the onions are tender.

Stir together the 1 tablespoon of flour and the cold water.

Cook the rice according to package directions. Serve the beef burgundy over the rice.

Serves 5 or 6.

Here’s one of Ruth Glick's favorite recipes that she's been making for years.

CINNAMON COFFEE CAKE

1 3/4 cups all-purpose or unbleached white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
2/3 cup granulated sugar
1 cup reduced-fat sour cream
1 egg (or 1/4 cup liquid egg substitute)
1/4 cup canola or safflower oil
1 teaspoon vanilla extract
Topping
1 1/2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon

To prepare the batter: Preheat the oven to 350 degrees. Spray an 8-inch square pan with non-stick spray, and set aside.

In a medium-sized bowl, thoroughly stir together the flour, baking powder, baking soda and cinnamon. Set aside.

In a large bowl, combine the 2/3 cup sugar, sour cream, egg, oil, and vanilla. Stir vigorously until well blended. Stir in the flour mixture until just combined. Pour the batter into the prepared pan, and spread evenly with the back of a large spoon.

To prepare the topping: In a small cup, stir together the 1 1/2 tablespoons sugar and the cinnamon. Sprinkle the mixture evenly over the batter.

Bake for 20 to 25 minutes on the center rack until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack for 10 to 15 minutes. Cut into squares. Serve from the pan.

Makes 9 servings.