Author Archives: Andy

PEA SALAD WITH TARRAGON AND PEA SHOOTS

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Ingredients:

For the dressing:

  •  1 tablespoon of Dijon mustard;
  • 1 tablespoon of fresh lemon juice;
  • 1 1/2 teaspoons of sherry vinegar;
  • 1/4 of a teaspoon of capers, roughly chopped, plus 1/2 a teaspoon brine from the jar;
  • Kosher salt and freshly ground pepper;
  • 3 tablespoons of extra-virgin olive oil; and,
  • Four sprigs of tarragon, leaves chopped.

For the salad:

  • Kosher salt;
  • Sugar;
  • 3/4 of a pound of sugar snap peas, strings removed;
  • 3/4 of a pound of snow peas, trimmed;
  • 1 cup of shelled green peas;
  • Freshly ground without white pepper; and,
  • 1/4 of a cup of pea shoots.

 Directions:

 Make the dressing: Whisk the mustard, lemon juice and vinegar in a medium bowl. Add the capers and brine and a pinch each of salt and white pepper. Slowly whisk in the olive oil and add the tarragon. Taste for seasoning

 Bring a large pot of water to boil, adding salt until it tastes like salt water. Meanwhile, set a colander in a large bowl of ice water (this will keep you from having to pick ice out of the peas later). Add a generous pinch of sugar to the boiling water. Add the sugar snap peas and cook until bright green and crisp-tender, about two minutes. Use a strainer to remove the peas from the water and transfer them to the colander.

 Bring the water back up to a boil and add the snow peas and shelled peas. Cook until they float to the surface, about one minute. Use a strainer to remove the peas and plunge them into the ice bath with the sugar snaps. Set aside for a couple of minutes to ensure the peas have cooled thoroughly.

 Drain the peas, then spread them out on a clean kitchen towel. Use another kitchen towel to gently pat them dry, then let air dry. (water on the peas will dilute all of the good flavors.) Transfer the piece to a medium bowl and season with salt, white pepper and a sprinkle of sugar. Stir to blend. Toss with the dressing and pea shoots. Taste again for seasoning and serve immediately. Serves 4 to 6 persons.

Provencal White Wine Beef Daube

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Ingredients:

  •  4 tablespoons of extra-virgin olive oil;
  •  2 tablespoons of brandy, eau-de-vie or Cognac
  •  6 pounds of boneless stewing beef, such as round, shin, blade or chuck, cut into 3-ounce chunks;
  •  Salt and freshly ground black pepper;
  •  2 thinly sliced large onions;
  •  4 peeled and thickly sliced carrots;
  •  4 ounces of trimmed and thickly sliced mushrooms;
  •  1 head of separated garlic cloves smashed and peeled;
  •  Grated zest of 1 orange;
  •  2 ripe tomatoes chopped or cup canned tomato purée;
  •  2 bottles of white wine;
  •  1 bouquet garni (1 small bunch of fresh parsley, 6 to 8 sprigs of fresh thyme and 2 bay leaves, tied to gather or bundled and cheese cloth);
  •  1/2 to 1 teaspoon of black peppercorns;
  •  1/4 of chopped fresh parsley for garnish; and,
  •  Small pasta, such as orzo, mezze, penne or conchiglie for serving.

Preparations:

 In a large bowl or sealable plastic bag, combine 2 tablespoons of olive oil, the cognac, the beef and generous sprinklings of salt and pepper. Cover and set aside to marinate at room temperature for two hours.

Place a rack in the center of the oven and heat to 325°.

 In a wide, heavy casserole with a tight-fitting lid, heat remaining 2 tablespoons of oil over medium – high heat until it simmers. Add onions, carrots, mushrooms, garlic, orange zest and 2 big pinches of salt; stir well to coat and heat through. Reduce heat to low, cover and sweat (cook without browning) for 8 to 10 minutes until onions and garlic are softened. Add beef and its marmalade, tomatoes, wine, bouquet garni and peppercorns. Stir to combine.

 Cover and bake in the center of the oven until meat is ultra-tender, about 3 to 4 hours. There is no need to start a baste but check from time to time to make sure the liquid is at a very gentle simmer; boiling will make the meat tough.

 When the stew is ready, adjust the seasonings with salt and pepper and serve immediately. Or, refrigerate overnight or longer, skim any harden fat from the top, and reheat before serving.

Easy Meatloaf (Holy Name)

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Mix the following in a bowl:

one envelope of onion soup;

 2 pounds of ground beef;

1 1/4 cup of breadcrumbs;

2 eggs

 3/4 of a cup of milk;

 1/3 of a cup of catchup;

 salt and pepper to taste; and,

 Placed the mixture in a 9-inch loaf pan and bake at 350° for one hour.

 

Green Bell Peppers Stuffed with Ground Beef and Cheese

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Ingredients:

6 large green peppers;

 1 pound of ground beef;

 1/2 cup of chopped onions;

1 (16 ounce) can of diced tomatoes;

 ½ cup of long grain rice (any available rice is fine, but it may affect the cooking time);

 1 cup of water;

 1 teaspoon of salt;

 1 teaspoon Worcestershire sauce; and,

 1 cup of shredded cheddar cheese, (about 4 ounces).

Directions:

 Cut off the tops of the green peppers and discard the seeds and membranes;

 Chop enough of the pepper tops to make 1/4 cup and set aside. Cook the whole green peppers, uncovered in boiling water for about five minutes, invert to drain well.

 Sprinkle insides of the peppers lightly with salt;

 In a skillet cook ground beef, onion and a 1/4 cup of chopped pepper (from step 2) till meat is brown and the vegetables are tender; Drain off excess fat. Add drained tomatoes, salt, Worcestershire sauce and a dash of pepper;

 In a separate pot filled with the cup of water; bring to a boil, add rice and cook until rice is soft, if needed add more water;

 Add the rice to the beef mixture; stir in cheese and stuff the peppers with the meat mixture, Place in a 10 x 6 x 2 baking dish;

 Bake, covered in a 350° oven for 30 minutes and in the last five minutes add any remaining cheese to the top of the peppers.

 

 

 

 

 

 

 

 

 

 

 

 


 

 

 

 

 

 

 

 

 

 

Portuguese Stew Recipe by Pars

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  • Few Tablespoons Olive Oil
  • 3 Pounds Boneless Pork Shoulder, trimmed and cut into 11/2 inch cubes
  • 11/4 Pound Sweet Potato peeled and cut into 1 inch cubes
  • 11/2 Cups Dry White Wine
  • 11/2 Cups Chicken Stock
  • 1/3 Cup Red Wine Vinegar
  • 11/2 Cups Chopped Onions
  • 1/2 Cup Chopped Italian Leaf Parsley
  •  6 Large Cloves Garlic Minced
  • 3 Tablespoons Capers
  • 1/2 Teaspoons Cumin
  • 2 Cups Cooked Black beans
  • 1 Teaspoon Black Pepper
  • 1/2 Cup Chopped Cilantro
  • 4 Tablespoons Butter
  • 2 Tablespoons Corn Starch Combined with 1/2 Cup Chicken Stock
  • Preheat oven to 350*

 Coat a large skillet with olive oil and brown the pork in small batches. Drain and put in a large ovenproof casserole.  Add sweet potatoes, wine, Chicken stock, vinegar, onions, parsley, garlic, capers and cumin. Mix well and heat over medium heat until hot (just starting to boil); Cover pot with aluminum foil and seal well with lid. Place in hot oven for 11/4 hours.

Remove from oven and add black beans, butter, pepper and cornstarch mixture. Stir well and cover. Bake for 15 minutes more.

Just before serving stir in the cilantro.

Serve with a platter of watercress, sliced oranges, chopped tomatoes and good black olives. encourage everyone to use all the condiments for the proper taste. Particularly squeezing the orange.

Cornbread made with chopped jalapeno and corn kernels also pairs nicely with this dish!

Turtle Brownies

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  • 1  14 ounce package of caramels
    2/3 of a cup of evaporator milk
    1 box of German chocolate cake mix
  •  3/4 of a cup of butter, softened
  • 1 cup of walnuts
    12 ounces of chocolate chips

    Preheat oven to 350°. Combine the caramels and 1/3  cup of milk in a double broiler. Combine the cake mix, remaining milk and softened butter, blend. Stir in nuts.

    Place ½ of a cake mixture into a 13” x 9” pan, greased. Bake six minutes at 350°. Remove from oven and sprinkle chocolate chips on top. Pour melted caramel over top. Put remaining cake mix over caramels and bake 350° for 15 to 20 minutes.

English–cut beef short ribs and sauce

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Ingredients:

2 tablespoons of extra – virgin olive oil
3 pounds of bone–in, English–cut beef short ribs, cut into 2 inch pieces (See Note below)
Kosher salt and pepper
2 medium onions, finally chopped
2 tablespoons of tomato paste
3 garlic clothes, minced
1 teaspoon of dried oregano
2  28 ounce cans of whole peeled Italian tomatoes, crushed by hand
1 medium carrot, peeled
2 pounds of spaghetti

Instructions: Active: 50 minutes; Total time five hours. Serves 8 to 10

1. In a large enameled cast-iron casserole, heat the olive oil until simmering. Season the short ribs with salt and pepper and add them to the casserole in a single layer. Cook over moderately high heat, turning occasionally, until browned, 10 minutes. With tongs, transfer the short ribs to a plate.

2. Pour off all but 1 tablespoon of fat from the casserole. Add the onions and a generous pinch of salt; cook over moderate heat, stirring occasionally, until browned, 12 to 15 minutes. Add the tomato paste, garlic and oregano and cook, stirring until fragrant, about two minutes. Add crushed tomatoes with their juices and the carrot and bring to a boil.

3. Return the short ribs and their juices to the casserole, cover partially and simmer over low heat, turning the short ribs occasionally, until the meat is very tender and the sauce is thick, about four hours.

4. Transfer the short ribs to a plate; discard the carrot. Discard the bones and cut the meat into 1½  inch chunks. Return the meat to the sauce and season with salt and pepper; keep warm over low heat.

5. In a large sauce pan with salted boiling water, cook the spaghetti until al dente. Drain the pasta, reserving a 1/2  cup of the cooking water. Transfer the spaghetti to the pot with the sauce, toss well and cook for 1 to 2 minutes. Add a splash of the cooking water if the sauce is too thick. Serve the pasta immediately.

Note: Ask the butcher to cut the short ribs as specified.

Serve with a spicy red wine.

 

Spaghetti With Black Truffles and Sausage

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Ingredients:

  • 1 pound spaghetti chitarra (or linguine)
  • 2 black truffles
  • ½ cup olive oil
  • ½ anchovy filet
  • 1 clove garlic
  • 1 sprig thyme
  • 1 shallot
  • 2 Italian sausages
  • 8 ounces vegetable stock
  • 1 tablespoon butter
  • ¼ cup Parmigiano, grated

Instructions:

Total Time: 1 hour. Serves: 4

 Clean the truffles with a brush to remove any excess dirt. Finely chop the truffles (reserve a small piece for shaving on top).

Add ½ cup of olive oil and the anchovy to a small pot. Simmer on low heat and break up the anchovy with a small whisk. Add the chopped garlic and thyme and continue to simmer for 5 minutes. Add the chopped truffles and promptly remove from heat. Set off to the side and let cool.

Finely chop the shallot.

Remove sausage from casing. Heat 2 tablespoons of olive oil in medium skillet and add the sausage, and then break it up into small pieces. Sauté until golden brown. Add shallots and continue to sauté. Deglaze with vegetable stock and reduce slightly. Add the cooked truffles and season with salt and pepper.

Bring a large pot of salted water to a boil and cook spaghetti until al dente. Strain the spaghetti and add to the sauce. Add butter and the toss spaghetti over medium heat until it is a creamy consistency. Remove from heat and toss with grated Parmigiano. Finish with freshly grated black truffle.

Serve Immediately.

 

Roast Chicken With Radishes

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Ingredients:

  •  1 (4- to 4 1/2-pound) roasting chicken
  • Kosher salt and freshly ground black pepper
  • 1 lemon, quartered
  • 6 sprigs fresh thyme
  • 1 1/2 pounds radishes, preferably mixed heirloom, trimmed and scrubbed
  • 3 tablespoons unsalted butter, melted

Directions:

Preheat the oven to 425 degrees.

Place the chicken, breast side up, in a roasting pan or ceramic baking dish just large enough to hold the chicken and radishes, and sprinkle the cavity liberally with salt and pepper. Put the lemon and thyme in the cavity. Tie the legs together with kitchen string and tuck the wings under the body. Cut any larger radishes in half so they are all about the same size and place around the chicken.

Pat the chicken dry with paper towels. Brush the chicken and radishes all over with the melted butter and sprinkle them both liberally with salt and pepper.

Roast for 1 hour and 15 minutes, until the juices run clear when you cut between the leg and thigh. Cover the pan or baking dish with aluminum foil and allow to sit at room temperature for 15 minutes. Carve the chicken and serve with the radishes and pan juices.

 

Rigatoni con Ragù alla Napoletana (Gravy and Braciola)

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  • Ingredients
  • 4 slices of beef, preferably rump steak (about 6 ounces each, sliced or pounded thin, to about 1/4″)
  • 4 slices bacon or pancetta
  • 4 slices salami (Genoa or other Italian variety)
  • 2 eggs
  • 4 ounces Pecorino, Parmigiano or provolone cheese, grated or cut in small pieces
  • 1/4 cup Italian flat leaf parsley, coarsely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup white wine
  • 2 28-ounce cans Italian peeled tomatoes, puréed
  • 1/4 cup breadcrumbs
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 1/4 cup olive oil
  • 1 pound rigatoni (or penne)

Instructions

Boil the eggs until hard. Let cool, cut into small pieces, set aside. Finely chop the salami, garlic, and parsley and mix together.

Pat dry the beef slices. Lightly salt and pepper the top side of each. Line them up on a work surface. Place a slice of bacon on the center of each. Evenly spread the salami mixture on top of the bacon, evenly distribute the egg and cheese. Sprinkle with breadcrumbs.

Starting with the narrower end ([of the beef)], carefully roll up each slice, tightly, and fasten with tooth picks.

Heat the olive oil in a large pan over medium heat. Add the braciola, carefully turning until each side is lightly brown. Add the wine and cook for a few minutes, then add the tomatoes, and salt and pepper to taste. Reduce the heat to low and cook for about 2 hours, stirring, frequently and carefully.

Bring a large pot of salted water to a boil.

Cook the pasta until al dente (about 2 minutes less than the package directions), drain, and add to a serving bowl, lightly coat with ragu. Serve immediately with additional sauce and a sprinkle of Parmigiano.

Serve the braciola on a separate platter.