Total Time:
Prep Time:
Cook Time:
4 hrs 30 mins
30 mins
4 hrs
Read more: <a href="http://www.food.com/recipe/french-style-pot-roast-278635?oc=linkback">http://www.food.com/recipe/french-style-pot-roast-278635?oc=linkback</a>
1 beef chuck roast, boneless, pulled apart into 2 pieces and fat trimmed (4-5 pounds)
2 teaspoons kosher salt
1 (750 ml) bottle medium-bodied red wine
10 sprigs fresh parsley
2 tablespoons minced fresh fresh parsley leaves
2 sprigs fresh thyme
2 bay leaves
ground black pepper
4 ounces thick-cut bacon, cut into 1/4-inch pieces
1 medium onion, chopped fine
3 medium garlic cloves, minced
1 tablespoon all-purpose flour
2 cups beef broth
4 medium carrots, peeled and cut on bias into 1 1/2-inch pieces
2 cups frozen pearl onions
3 tablespoons unsalted butter
2 teaspoons sugar
1/2 cup water
1/4 cup cold water (to bloom gelatin)
10 ounces white mushrooms, wiped clean, stems trimmed, halved if small and quartered if large
table salt
1 tablespoon powdered unflavored gelatin
Directions:
1
Season meat with kosher salt. Place on wire rack in rimmed baking sheet, and let rest at room temperature for 1 hour.
2
Meanwhile, bring wine to simmer in large saucepan over medium-high heat. Cook until reduced to 2 cups, about 15 minutes. Using kitchen twine, tie parsley sprigs, thyme sprigs, and bay leaves into bundle.
3
Pat beef dry with paper towels and season generously with pepper. Tie three pieces of kitchen twine around each piece of meat to keep it from falling apart.
4
Adjust oven rack to lower middle position and heat oven to 300°F Cook bacon in large Dutch oven over medium-high heat, stirring occasionally, until crisp, 6-8 minutes. Using slotted spoon, transfer bacon to paper-towel lined plate and reserve. Pour off all but 2 tbsp of bacon fat; return Dutch oven to medium-high heat and heat until fat begins to smoke. Add beef to pat and brown on all sides, 8-10 minutes total. Transfer beef to large plate and set aside.
5
Reduce heat to medium; add onion and cook,, stirring occasionally, until beginning to soften, 2-4 minutes. Add garlic, flour, and reserved bacon; cook stirring constantly, until fragrant, about 30 seconds. Add reduced wine, broth, and herb bundles, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to simmer, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every hour, until dinner fork slips easily in and out of meat, 2 1/2 -3 hours, adding carrots to pot after 2 hours.
6
While meat cooks, bring pearl onions, butter, sugar and 1/2 cup water to boil in large skillet over medium-high heat. Reduce heat to medium, cover, and cook until onions are tender, 5-8 minutes. Uncover, increase heat to medium-high heat, and cook until all liquid evaporates, 3-4 minutes. Add mushrooms and 1/4 teaspoons table salt; cook, stirring occasionally, until vegetables are browned and glazed 8-12 minutes. Remove from heat and set aside. Place remaining 1/4 cup cold water in small bowl and sprinkle gelatin on top.
7
Transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle for about 5 minutes, then using wide shallow spoon, skim fat off surface. Remove herb bundle and stir in onion-mushroom mixture. Bring liquid to simmer over medium-high heat and cook until mixture is slightly thickened and reduced to 3 1/4 cups, 20-30 minutes. Season sauce with salt and pepper. Add softened gelatin and stir until completely dissolved.
8
Remove kitchen twine from meat and discard. Using chef's or carving knife, cut meat against grain into 1/2" thick slices. Divide meat among warmed bowls or transfer to platter; arrange vegetables around meat, pour sauce on top, and sprinkle with minced parsley. Serve immediately.
9
To make ahead: Follow recipe to point where gelatine is sprinkled on top of cold water. OMIT THIS STEP. Place the meat back into reduced sauce, cool it to room temperature, cover it, and refrigerate for up to 2 days. To serve slice the beef and arrange it in a 13 x 9-inch baking dish. Bring the sauce to a simmer and stir in the gelatin until completely dissolved. Pour the war m sauce over the meat, cover it with aluminum foil and bake it in a 350°F oven until heated through, about 30 minutes. Serve with boiled potatoes, buttered noodles or steamed rice.
Read more: <a href="http://www.food.com/recipe/french-style-pot-roast-278635?oc=linkback">http://www.food.com/recipe/french-style-pot-roast-278635?oc=linkback</a>
Friday, December 27, 2013
Monday, December 16, 2013
Raspberry and Lime Brunch Cocktail
Raspberry and Lime Brunch Cocktail
YIELD:1 1/2 quarts
LEVEL:Easy
INGREDIENTS
- 1 cup water
- 3/4 cup superfine sugar, divided
- A couple sprigs mint, stemmed and washed
- 3 pints fresh raspberries, divided
- 1/4 cup lime juice
- 1 bottle chilled Champagne
DIRECTIONS
In a small pot, bring the water to a boil over medium heat, and add 1/2 cup of the sugar. Shut off the heat, add the mint leaves and set aside to cool. Once you can smell the mint, after about 2 to 3 minutes, strain and set aside. Discard mint leaves.
In a large pitcher, combine and muddle 2 pints raspberries with 1/4 cup of the sugar and the lime juice. Stir to blend with a spoon, crushing the raspberries Add the mint simple syrup and refrigerate.
When ready to serve, remove the pitcher from the refrigerator. Top off with Champagne and pour into champagne flutes. Garnish with remaining raspberries and serve.
In a large pitcher, combine and muddle 2 pints raspberries with 1/4 cup of the sugar and the lime juice. Stir to blend with a spoon, crushing the raspberries Add the mint simple syrup and refrigerate.
When ready to serve, remove the pitcher from the refrigerator. Top off with Champagne and pour into champagne flutes. Garnish with remaining raspberries and serve.
Notes
I like this recipe because there are a lot of fresh flavors that come together. You can make it sweeter by adding more sugar, fresher by adding more raspberries and mint and stronger by adding morevodka. In that way, it is a cocktail that becomes unique to your own taste. I also really like to use superfine sugar because it dissolves more easily.Beet Green, Prosciutto and Feta Quiche
Beet Green, Prosciutto and Feta Quiche
TOTAL TIME:1 hr 30 min
Prep:25 min
Inactive Prep:10 min
Cook:55 min
YIELD:16 mini quiches
LEVEL:Easy
INGREDIENTS
- Special Equipment: One 4-inch cookie or biscuit cutter; Two 2 1/2-inch muffin tins
DIRECTIONS
Preheat the oven to 375 degrees F.
Roll out each pie dough into an 11 to 12-inch round on a clean dry surface. Cut 8 rounds from each disk using the biscuit or cookie cutter, re-rolling the scraps to create the last 1 to 2 circles if needed. Gently press the rounds into the bottom and up the sides of the muffin tins, and then pierce the bottom of the dough with a fork a few times to vent. Bake until the crust is set and slightly golden brown, 10 to 14 minutes. Let cool on a wire rack.
Bake the prosciutto on a sheet pan until crispy, 3 to 5 minutes. Once cooled enough to handle, break or chop into 1 to 2-inch pieces and reserve.
Melt the butter in a skillet over medium-high heat. Add the onions, olive oil, brown sugar, salt and crushed red pepper and cook, stirring often, until the onions are golden and tender, 6 to 8 minutes. Stir in the beet greens, dill, lemon zest and garlic and continue cooking until most of the liquid has been absorbed, 4 to 6 minutes. Remove from the heat and let cool to room temperature.
Whisk together the cream, sea salt, black pepper and eggs, and then fold in the Colby Jack, goat cheese and Parmesan.
Spoon a heaping tablespoon of the beet mixture into each crust, add a few pieces of prosciutto and pour the egg mixture on top. Place the muffin tins onto a baking sheet and bake until golden brown on top and still fluffy to the touch, 18 to 20 minutes. Let cool 5 minutes before gently transferring to a serving plate. Serve warm.
Roll out each pie dough into an 11 to 12-inch round on a clean dry surface. Cut 8 rounds from each disk using the biscuit or cookie cutter, re-rolling the scraps to create the last 1 to 2 circles if needed. Gently press the rounds into the bottom and up the sides of the muffin tins, and then pierce the bottom of the dough with a fork a few times to vent. Bake until the crust is set and slightly golden brown, 10 to 14 minutes. Let cool on a wire rack.
Bake the prosciutto on a sheet pan until crispy, 3 to 5 minutes. Once cooled enough to handle, break or chop into 1 to 2-inch pieces and reserve.
Melt the butter in a skillet over medium-high heat. Add the onions, olive oil, brown sugar, salt and crushed red pepper and cook, stirring often, until the onions are golden and tender, 6 to 8 minutes. Stir in the beet greens, dill, lemon zest and garlic and continue cooking until most of the liquid has been absorbed, 4 to 6 minutes. Remove from the heat and let cool to room temperature.
Whisk together the cream, sea salt, black pepper and eggs, and then fold in the Colby Jack, goat cheese and Parmesan.
Spoon a heaping tablespoon of the beet mixture into each crust, add a few pieces of prosciutto and pour the egg mixture on top. Place the muffin tins onto a baking sheet and bake until golden brown on top and still fluffy to the touch, 18 to 20 minutes. Let cool 5 minutes before gently transferring to a serving plate. Serve warm.
Fried Chicken and Wild Rice Waffles with Pink Peppercorn Sauce
TOTAL TIME:5 hr 30 min
Prep:40 min
Inactive Prep:4 hr 10 min
Cook:40 min
YIELD:4 to 6 servings
LEVEL:Intermediate
INGREDIENTS
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole-wheat flour
- 1 1/2 tablespoons sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 4 cups buttermilk
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup cooked wild rice (rice should be overcooked), drained well
- Melted butter, for the waffle iron
- 6 cups buttermilk
- Kosher salt
- 2 teaspoons chile de arbol powder, or 2 tablespoons hot sauce
- 2 chickens (3 to 4 pounds each), cut into 8 pieces
- 3 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon sweet paprika
- 2 teaspoons cayenne
- Freshly ground black pepper
- Peanut oil, for deep-frying
- 1/2 cup clover honey
- 3 tablespoons pink peppercorns
- 1 lime
- Kosher salt and freshly ground black pepper
DIRECTIONS
Special equipment: waffle iron
For the waffles: Whisk together the flours, sugar, baking powder, baking soda, cinnamon and salt in a large bowl.
Whisk together the buttermilk, eggs and oil in a separate large bowl. Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together. Add the wild rice and fold until just combined. Let the mixture rest for 10 minutes.
Meanwhile, heat the waffle iron. Brush the waffle grates with some of the melted butter and make the waffles according to the manufacturer's directions.
For the chicken: Whisk together 4 cups buttermilk, 2 tablespoons salt and the chile de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide between 2 shallow platters. Season generously with salt and pepper. Drain the chicken in acolander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the remaining 2 cups buttermilk and allow the excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
Pour about 3 inches of oil into a deep cast-iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer.
Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
Meanwhile, make the pink peppercorn sauce: In a small bowl, combine the honey, zest of the whole lime and the juice of only 1/2 of the lime. In a mortar, crush the peppercorns with the pestle until all the peppercorns are crushed lightly. Add to the honey and mix well.
To serve: Place a waffle on a plate, top with 2 pieces of fried chicken and pour the pink peppercorn sauce over top.
For the waffles: Whisk together the flours, sugar, baking powder, baking soda, cinnamon and salt in a large bowl.
Whisk together the buttermilk, eggs and oil in a separate large bowl. Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together. Add the wild rice and fold until just combined. Let the mixture rest for 10 minutes.
Meanwhile, heat the waffle iron. Brush the waffle grates with some of the melted butter and make the waffles according to the manufacturer's directions.
For the chicken: Whisk together 4 cups buttermilk, 2 tablespoons salt and the chile de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide between 2 shallow platters. Season generously with salt and pepper. Drain the chicken in acolander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the remaining 2 cups buttermilk and allow the excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
Pour about 3 inches of oil into a deep cast-iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer.
Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
Meanwhile, make the pink peppercorn sauce: In a small bowl, combine the honey, zest of the whole lime and the juice of only 1/2 of the lime. In a mortar, crush the peppercorns with the pestle until all the peppercorns are crushed lightly. Add to the honey and mix well.
To serve: Place a waffle on a plate, top with 2 pieces of fried chicken and pour the pink peppercorn sauce over top.
Subscribe to:
Posts (Atom)