• Shrimp & Sausage Cioppino

    How to make Shrimp & Sausage Cioppino

    Yield: 4 servings

    Ingredients

    1/4 cup olive oil
    1 large fennel bulb, trimmed and chopped into 1/2-inch pieces
    4 garlic cloves, peeled
    2 large shallots, chopped
    Kosher salt and freshly ground black pepper
    1 pound spicy Italian turkey sausage, casings removed
    2 cups dry white wine
    1/4 cup tomato paste
    3 cups low-sodium chicken broth
    1 dried bay leaf
    1 pound peeled and deveined large shrimp
    1 cup fresh basil leaves, chopped
    1 tablespoon chopped fresh thyme leaves

    Crusty bread, for serving

    Directions

    In a Dutch oven or large pot, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces. Cook until brown, about 5 minutes.

    Add the wine and scrape up any browned bits at the bottom of the pan. Stir in tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook over medium-low heat for 10 minutes.

    Uncover pot and add shrimp, basil, and thyme. Simmer, uncovered, until shrimp is pink and just cooked through, about 4 minutes.

    Remove bay leaf and discard. Season to taste with salt and pepper. Serve in bowls with crusty bread.

    From Weeknights with Giada

  • Slow-Cooker Steak & Guinness Pie

    How to make Slow-Cooker Steak & Guinness Pie

    Yield: 4 servings

    Ingredients

    1/4 cup flour, plus more for rolling
    Kosher salt and freshly ground black pepper
    2 pounds boneless beef chuck, trimmed of excess fat and cut into 1-inch cubes
    2 large carrots, cut into 1/4-inch thick rounds
    1 large yellow onion, chopped
    2 large russet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch cubes
    3 large cloves garlic, minced
    2 sprigs fresh thyme
    1 12-ounce bottle Guinness (or other stout)
    1 cup low-sodium beef broth
    1 sheet frozen puff pastry, thawed overnight in refrigerator

    Directions

    In a large bowl or zip-top bag, combine flour, 2 teaspoons salt, and 1 teaspoon pepper.Toss the beef in the flour mixture to coat. Transfer mixture (including flour) to a 6-quart slow cooker. Add carrots, onion, potatoes, garlic, and thyme. Slowly pour in the Guinness and then stir in the beef broth. Cover and cook on low for 5-6 hours.

    Preheat oven to 375 degrees F. Coat a large rimmed baking sheet with nonstick cooking spray. On a lightly floured work surface, roll puff pastry sheet into a 10x14-inch rectangle. Put on prepared baking sheet and bake 15-18 minutes, or until golden brown. Remove from oven, let cool slightly, and cut into quarters. Serve with stew.

    From Fine Cooking March 2011