Daube de Boeuf Provencal
Daube de Boeuf Provencal
Serves 6
4 fresh thyme
1 dried bay leaf
3 whole cloves
1 teaspoon whole black peppercorns
3 orange zest, (2 to 3 inches each), plus 2 tablespoons fresh orange juice
1 medium onion, coarsely chopped (about 1 cup)
2 garlic cloves, crushed with the flat side of a large knife
1 celery stalk, cut crosswise into 1/2-inch pieces (about 1/2 cup)
3 medium carrots, cut crosswise into 1-inch pieces (about 1 1/4 cups)
1 bottle (750 mL) rich red wine, such as Syrah or Shiraz
4 pounds beef chuck roast, cut into 1 1/2-inch cubes
1/4 cup extra-virgin olive oil
1 tablespoon tomato paste
1/2 cup homemade or low-sodium store-bought beef or chicken stock
1/2 cup nicoise olives, pitted and rinsed
Coarse salt
Make a bouquet garni: Put thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle. Combine onion, garlic, celery, carrots, bouquet garni, and wine in a large non-reactive bowl. Add beef, and toss to coat. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.
Preheat oven to 300 degrees;. Remove beef from wine mixture; pat dry with paper towels. Set aside. Transfer wine mixture to a heavy pot; bring to a boil. Reduce heat; simmer 5 minutes. Set aside. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the beef, turning, until deeply browned, about 2 minutes per side. Transfer to a plate. Repeat with remaining oil and beef. Stir tomato paste into stock; add to the skillet, scraping up browned bits with a wooden spoon. Add to wine mixture. Stir in olives and beef. Season with salt. Bring to a simmer over medium-high heat.
Cover daube; transfer to oven. Cook 2 hours. Reduce oven temperature to 275 degrees; if daube starts to boil. After 2 hours, stir in orange juice. Cook until beef is very tender, about 30 minutes more.
Moroccan Turkey Breast
Moroccan Turkey Breast
Serves 4 to 6
2 ounces finely chopped blanched almonds
1 tablespoon sesame seeds
2 teaspoons ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon coarse salt
1/2 teaspoon ground pepper
1 5-pound bone-in turkey breast, rinsed and patted dry
2 heaping tablespoons honey
1/2 cup homemade or low-sodium canned chicken stock, plus more, if needed
2 tablespoons unsalted butter, room temperature
Orange slices, for garnish (optional)
Tomato slices, for garnish (optional)
Preheat oven to 350 degrees. In a medium skillet, combine almonds and sesame seeds. Cook over medium heat, until fragrant and golden, 4 to 5 minutes. Set aside and let cool. In a small bowl, combine cinnamon, coriander, cumin, ginger, cloves, salt, and pepper. Rub over entire surface of turkey.
In a small saucepan, heat honey and stock. Place turkey, breast-side up, in a small roasting pan. Dot with butter, and pour stock mixture over turkey. Roast for 1 to 1 1/4 hours, basting every 20 minutes with pan juices. As the honey browns, add additional stock to avoid burning. If the pan dries out, add more stock. If turkey browns too much, cover with aluminum foil.
Remove from oven, and remove turkey from pan. Set aside. Strain pan juices into a small saucepan and return turkey to roasting pan. Stir almonds and sesame seeds into pan juices. Spread over turkey, return to oven, and continue roasting, basting every 3 to 5 minutes. Cook until skin is dark golden brown and crisp, and a meat thermometer inserted in the thickest part of the meat reads 165 degrees, 8 to 10 minutes. Transfer turkey to a platter, and garnish with orange and tomato slices.
Poule au Pot
Poule au Pot
Serves 6 to 8
Stuffing (recipe follows)
One 6-pound boiling fowl or chicken
Coarse salt
2 whole cloves
1 medium onion
2 bay leaves
6 sprigs fresh thyme
6 stems fresh flat-leaf parsley
10 black peppercorns
1 rib celery, cut into pieces
1 cinnamon stick
8 leeks (about 2 1/2 pounds), white and green parts, cut crosswise into 4-inch pieces
2 pounds baby carrots, with some of the greens left in tact
1 1/2 pounds baby turnips, preferably blush colored, with some of the greens left intact
1/2 cup vermicelli pasta
Fresh sage sprigs, for garnish
Sea salt, for serving
Spoon stuffing into the cavity of the chicken; truss to enclose. Place in a large stockpot; add 6 quarts water and 1/2 teaspoon salt. Press cloves into onion and place in a piece of cheesecloth along with bay leaves, thyme, parsley, peppercorns, celery, and cinnamon stick; tie cheesecloth with kitchen twine to enclose and add to stockpot. Cover and bring to a boil over medium-high heat, skimming often. Reduce heat to medium, uncover, and cook, simmering, until broth gradually reduces, about 30 minutes.
Tie leek pieces in a bundle with kitchen twine and add them to the stockpot along with the carrots and the turnips. Add more water, if necessary, to just cover chicken and vegetables; season with salt. Continue simmering until chicken and vegetables are very tender, the chicken leg meat pulls away from the bones, and juices run clear when chicken thigh is pierced with a fork, about 1 hour.
Transfer chicken to a cutting board; loosely cover to keep warm. Transfer vegetables to a large bowl using a slotted spoon; cut twine from leeks. Return pot to stove over medium-high heat and bring to a boil. Cook until liquid has reduced by a third (you should have about 2 1/2 quarts), 15 to 25 minutes. Strain liquid into a medium saucepan, discard cheesecloth packet, and season with salt. Add pasta and place saucepan over medium-high heat; bring to a boil, and reduce heat to a simmer. Simmer until just tender, about 2 minutes. Garnish with parsley.
Remove kitchen twine from chicken. Remove stuffing from cavity and transfer to a large serving platter. Place vegetables around stuffing and set chicken on top. Garnish with sage and serve with pasta and sea salt.
Stuffing
Makes enough for one 6-pound chicken
1 tablespoon olive oil
2 chicken livers (about 2 ounces total), chopped and membrane discarded
1 cup fresh white breadcrumbs
4 ounces Bayonne or other raw, cured ham, finely chopped
1 clove garlic, finely chopped
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh sage
1/4 cup finely chopped red bell pepper
1/2 teaspoon freshly grated nutmeg or 1 teaspoon ground allspice
1 large egg, beaten
Coarse salt and freshly ground pepper
In a small skillet, heat oil over medium heat; add livers and cook, stirring, 1 to 2 minutes. Place in a large bowl along with breadcrumbs, ham, garlic, parsley, sage, red pepper, and allspice; mix well. Season with salt and pepper; stir in egg until well combined.
Gefilte Fish with Fresh Beet Horseradish
Gefilte Fish with Fresh Beet Horseradish
Serves 10
3 yellow onions, (about 1 1/2 pounds)
1 two-pound whitefish, filleted and skinned, bones and head reserved
1 two-pound yellow pike, filleted and skinned, bones and head reserved
2 tablespoons plus 1 teaspoon coarse salt
2 tablespoons plus 1 teaspoon sugar
2 tablespoons matzo meal
3 large eggs, lightly beaten
1/4 cup water
9 medium carrots, (about 3/4 pound), peeled
2 celery stalks
2 whole cloves
1 bunch fresh dill, (at least 12 sprigs), for stock and garnish
Radicchio leaves, (from one head), for garnish
Fresh Beet Horseradish
Peel and coarsely chop 2 of the onions, and cut the fish into 3-inch pieces. Place half the fish and half the chopped onions in the bowl of a food processor, and process until smooth, about 1 1/2 minutes, scraping the sides of the bowl down 2 to 3 times. Transfer mixture to a large bowl. Repeat process with the remaining onions and fish, and add to the first batch. (If your fishmonger ground the fish, chop onions, process to a coarse purée, and stir into the fish.) To the fish and onions, add salt, sugar, and matzo meal, and mix well with a wooden spoon. Add eggs and water, and mix to combine. Refrigerate mixture until cold and firm, about 2 hours.
Meanwhile, cut fish bones into 3-inch pieces, and place in a 6 1/2-quart stockpot. Cut remaining onion, 2 carrots, and celery in half, and place in stockpot. Add cloves, 2 dill sprigs, and 1 1/2 quarts water to barely cover bones and vegetables. Bring liquid to a boil, reduce heat, and let simmer for about 35 minutes, skimming off the fat that rises to the surface as necessary.
Remove broth from heat, and strain liquid through a cheesecloth-lined sieve, pressing down on and then discarding solids. Rinse and dry stockpot, and return broth to pot. Set aside.
Remove fish mixture from refrigerator. Wet hands with cold water, and form 2 heaping tablespoons of mixture into an oval shape. Place on a clean plate. Wet hands as necessary and continue until all of the mixture is used up, making 36 to 40 ovals.
Return broth to heat, and bring to a simmer over medium low. Cut 2 carrots into 1/4-inch-thick rounds, and add to the broth. Carefully add fish, cover, and simmer over very low heat until fish is firm and opaque at the center, 20 minutes.
Remove fish from broth with a slotted spoon, and arrange in a single layer in Pyrex baking dishes. Strain broth through a sieve lined with cheesecloth, discarding carrots. Pour strained broth over fish. Cover, and place in refrigerator overnight, allowing the stock to jell.
Prepare an ice-water bath: Fill a large bowl with cold water and ice. Cut remaining carrots into 3-inch matchsticks. Bring a small saucepan of water to a boil, add salt and carrots, and cook until just tender, about 30 seconds. Transfer carrots to ice-water bath for 1 minute. Drain in a colander, transfer to a small bowl, cover, and refrigerate until ready to serve fish.
Remove fish from refrigerator. To serve, arrange 2 pieces of fish and a spoonful of jellied broth on 1 large or 2 small radicchio leaves on each plate. Divide the carrot matchsticks among the plates, and garnish each with a sprig of dill. Pass horseradish on the side.
Fresh Beet Horseradish
Makes about 2 cups
2 medium beets, (10 ounces)
1 four-ounce fresh horseradish, peeled
1/4 cup cider vinegar
2 teaspoons salt
1 teaspoon sugar
Scrub beets; trim stems to 1/2 inch. Place beets in a medium saucepan; add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium high; cook at a gentle boil until beets are tender when pierced with a small, sharp knife, 30 to 40 minutes. Remove from heat, drain, and set beets aside until cool enough to handle.
Meanwhile, grate horseradish on small holes of a box grater. Place in a small bowl; stir in vinegar, salt, and sugar. Peel beets; grate on small holes of box grater. Add to horseradish mixture; stir well to combine. Keep covered to preserve flavor, and refrigerate until needed.
Shrimp with Red Pepper Broth and Ratatouille
Shrimp with Red Pepper Broth and Ratatouille
Serves 2
5 red bell peppers, cored, seeded, and thinly sliced
2 large shallots, finely chopped
3 whole cloves, thinly sliced
Coarse salt
1/2 cup dry white wine
1 star anise
3 whole cloves
2 small dried bay leaves
5 fresh lemon thyme
2 (3 ounces each) plum tomatoes
2 large shallots, finely chopped
About 1/4 cup extra-virgin olive oil
4 garlic, finely chopped
2 ounces eggplant, cut into very small dice (1/3 Cup)
2 ounces yellow squash, cut into very small dice (1/3 Cup)
2 ounces zucchini, cut into very small dice (1/3 Cup)
2 ounces red bell pepper, cut into very small dice (1/3 Cup)
Coarse salt and freshly ground pepper
1 teaspoon finely chopped fines herbs, (equal parts chive, chervil, tarragon, and flat-leaf parsley)
4 large shrimp, peeled with tails on, butterflied
Fresh lemon thyme sprigs, for garnish
To make the broth, place the peppers, shallots, garlic, and a pinch of salt in a medium stockpot over medium-low heat. Cook, stirring, until vegetables shallots are translucent, about 5 minutes.
Increase the heat to medium-high, add the wine, and bring to a boil. Cook until reduced by two-thirds, about 4 minutes. Add enough water to come up to the level of the peppers. Bring to a simmer. Stir in the star anise, clove, and bay leaves; cook for 15 minutes. Remove from heat, and add thyme. Let stand until room temperature; strain through a damp cheesecloth-lined sieve. You should have about 2 cups. Refrigerate until chilled, about 1 hour. When cold, season with salt.
For the ratatouille: Bring a large pot of water to a boil. Prepare an ice-water bath; set aside. Cut an x in the bottom of each tomato, and cut out the cores with a paring knife. Drop tomatoes in boiling water, and cook until skins begin to loosen, about 30 seconds. Using a slotted spoon, transfer to ice-water bath until cool enough to handle. Peel off and discard skins. Cut tomatoes in half crosswise, and remove seeds. Cut tomatoes into a very small dice; set aside.
In a small skillet, heat about 2 teaspoons oil over medium-high heat. Add one-fifth of the shallot and one-fifth of the garlic. Cook until translucent. Add the tomato; season with salt and pepper. Cook, stirring frequently, until soft, about 1 minute. Transfer to a paper towel–lined baking sheet to drain. Repeat with remaining shallots, garlic, and vegetables, cooking each vegetable separately.
Combine the cooked, drained, and cooled eggplant, yellow squash, zucchini, and bell pepper in a medium bowl. Add just enough of the tomato to bind the mixture together. Stir in the herbs. Season with salt and pepper; set aside.
In a small saucepan, bring 1 cup of broth to a simmer. Add shrimp, and remove from heat. Let stand until room temperature. Transfer to refrigerator until chilled, about 30 minutes. Remove and drain on a paper towel–lined plate.
Place a spoonful of ratatouille in the bottom of two soup bowls. Top each with 2 shrimp. Garnish each bowl with a sprig of thyme. Pour 1/2 cup remaining chilled broth into each bowl. Serve immediately.
Buttered Crepes with Caramel and Pecans
Buttered Crepes with Caramel and Pecans
Recipe courtesy of Rick Bayless
Serves 4
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 cup milk
2 large eggs
1/4 teaspoon salt
1 teaspoon sugar
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
Canola oil, for brushing skillet
9 tablespoons unsalted butter
1 cup pecans, coarsely chopped
Goat Milk Caramel with Spirits (recipe follows)
Place cinnamon, cloves, milk, eggs, salt, sugar, vanilla, and flour in the jar of a blender or bowl of a food processor. Blend or process until smooth, stopping machine once to scrape down the sides with a spatula.
Melt 1 tablespoon butter. With the machine running, pour in melted butter. Let stand 2 hours before using. Mixture should have consistency of heavy cream. If it is too thick, add a little water to thin it out.
Place a 7-inch skillet or crepe pan over medium to medium-high heat. Brush pan lightly with oil. Add 1/4 cup batter and quickly swirl to coat the bottom of the pan; immediately pour any excess batter back into blender jar.
Cook until edges begin to dry, 45 seconds to 1 minute. Loosen edges with a knife and trim off jagged edges. Using a spatula, turn crepes, continue cooking until golden brown, about 1 minute more; transfer to a plate. Repeat process with remaining batter, stacking each crepe on top of one another as you work.
Place remaining 8 tablespoons butter in a medium skillet over medium-low heat. Add pecans and toast, stirring frequently, until nuts are toasted and butter is browned, about 10 minutes. Using a slotted spoon, transfer nuts to a small bowl; reserve browned butter.
Butter a large baking dish and set aside. Lay a crepe flat on work surface and brush with browned butter. Place a scant tablespoon goat milk caramel on one side. Fold in half and press to gently spread out filling. Brush one side with butter and fold in half again. Brush top side with butter and place in prepared baking dish. Repeat with remaining crepes and arrange each in the prepared baking dish in two layers, overlapping slightly. Cover with parchment-lined foil. Refrigerate until ready to serve, up until 1 day. Reserve any remaining caramel.
Preheat oven to 325 degrees. Place crepes in oven until warmed through, about 10 minutes. Place caramel in a small saucepan and heat over medium-low heat until warmed through. Drizzle over warmed crepes and sprinkle with toasted nuts. Serve immediately.
Goat Milk Caramel with Spirits
Makes 1 1/2 cups
1/4 teaspoon baking soda
1 quart goat milk
1 cup sugar
1 tablespoon corn syrup
1 1/2-inch cinnamon stick
1 tablespoon rum, brandy, or sweet sherry
In a small bowl stir together baking soda with 1 tablespoon water until dissolved; set aside. In a large heavy-bottomed saucepan add milk, sugar, corn syrup, and cinnamon. Place over medium-high heat and cook, stirring, until simmering. Remove pan from heat and stir in baking soda mixture. Continue stirring to keep the mixture from bubbling over.
Return saucepan to medium-high heat. Cook, stirring frequently, until large, glassy bubbles form, 25 to 40 minutes. Reduce heat to medium-low. Stir frequently, washing the spoon in between stirring, until thickened into a caramel-brown syrup.
Strain through a fine mesh sieve into a small bowl or wide-mouthed jar. Let cool slightly before stirring in rum, brandy, or sweet sherry. Cool completely before covering. Caramel may be stored, refrigerated, for up to 1 month.
Tandoori Chicken Legs with Raita
Tandoori Chicken Legs with Raita
Serves 4 to 6
1 cup plain nonfat yogurt
Juice of 1/2 lemon
1 tablespoon freshly grated ginger
1 tablespoon minced garlic (3 to 4 cloves)
1/4 cup grated onion (1 small onion)
1 tablespoon paprika
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
6 chicken legs (drumstick and thigh), skin and excess fat removed (about 3 1/2 pounds)
4 small red onions, cut into 1/4-inch rounds
Cilantro sprigs, for garnish
1 lemon, cut into wedges
Raita (recipe follows)
Place yogurt, lemon juice, ginger, garlic, onion, paprika, cinnamon, cumin, salt, pepper, cardamom, coriander, and cloves in a large bowl; combine. Add chicken, and coat with marinade. Cover with plastic wrap; chill 6 hours or overnight.
Preheat oven to 500 degrees;. Place onions on a large pan; top with marinated chicken. Roast about 40 minutes, until chicken is dark red, slightly charred, and juices run clear when meat is pierced. Garnish with cilantro; serve with lemon wedges and raita.
Raita
Makes 2 cups
1 3/4 cups plain yogurt
1/2 medium cucumber, peeled and seeded
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 fresh mint, coarsely chopped, plus more for garnish
Place yogurt in a medium-size mixing bowl. On the large holes of a box grater, grate cucumber directly into the bowl. Season the mixture with salt, cumin, and mint, stirring well. Chill the raita slightly. Garnish with chopped mint, and serve.
Corned Beef and Cabbage
Corned Beef and Cabbage
1 3-4 lb. corned beef brisket
2 onions, sliced
2 cloves garlic, minced
6 cloves, whole
2 bay leaves
6 potatoes, small to medium, pared
6 carrots, small, pared
6 onions, small, pared
1 cabbage, medium, cut in wedges
Place brisket in a Dutch oven and barely cover with hot water; add onion, garlic, cloves and bay leaves. Cover and simmer (do not boil) 1 hour per lb. of meat, or until fork tender. Remove meat from liquid; add potatoes and carrots and cover. Bring to boiling and cook 10 minutes. Then add cabbage wedges and whole onions and continue cooking 20 minutes longer or until vegetables are tender. Serve.
Moroccan Lamb
Moroccan Lamb
Serves 4; Prep time: 15 minutes; Total time: 45 minutes
5 teaspoons olive oil
1 1/4 pounds boneless leg of lamb, cut into 1-inch cubes
Coarse salt and ground pepper
1 large onion, halved and sliced
4 garlic cloves, thinly sliced
1/2 teaspoon paprika
1/2 cup dried apricots, halved
1/2 cup pitted prunes
1 can (14 1/2 ounces) whole peeled tomatoes, drained
1/2 cup packed fresh cilantro leaves, plus more for garnish for the lamb
2 tablespoons fresh lime juice
Couscous, for serving (optional)
1. In a 5-quart saucepan with a tight-fitting lid, heat oil over high heat. Swirl to coat bottom of pan. Season lamb with salt and pepper; cook until browned, 3 to 5 minutes. Transfer to a plate.
2. Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, until softened, 2 to 4 minutes. Add paprika, apricots, prunes, tomatoes, and 3 cups water. Bring to a boil; reduce heat. Simmer, partially covered, until tomatoes begin to break apart and sauce is thickened, 25 to 30 minutes.
3. Return lamb and any accumulated juices to pan; cook until heated through, about 1 minute. Stir in cilantro and lime juice. Serve lamb with couscous, if desired; garnish with more cilantro.
Individual Lamb Pies
Individual Lamb Pies
Serves 4
3 tablespoons vegetable oil
1 pound lamb stew meat, cut into 1 1/2-inch cubes
Coarse salt and freshly ground pepper
1 medium onion, finely chopped
2 celery stalks, cut into 1/4-inch dice
4 ounces white button mushrooms, cut into 1/4-inch pieces
1 piece (1 inch) peeled fresh ginger, minced (about 1 tablespoon)
1 tablespoon fresh thyme, coarsely chopped
Pinch of ground cloves
1 cup homemade or low-sodium store-bought lamb or beef stock
1/2 cup dry red wine
4 ounces pitted prunes, halved
Short Pastry Crust (recipe follows)
All-purpose flour, for work surface
1 tablespoon heavy cream
1 large egg yolk
1. Heat 2 tablespoons oil in a medium heavy pot over medium-high heat. Season lamb with salt and pepper. Cook lamb until browned on all sides, about minutes. Transfer to a medium bowl. Add remaining tablespoon oil to the pot. Add onion, celery, and mushrooms; cook, stirring occasionally, until vegetables are softened, about 6 minutes. Stir in ginger, thyme, cloves, lamb, stock, wine, and cup water. Bring to a simmer; cover, and reduce heat to medium-low. Gently simmer until lamb is tender, about 2 hours. Stir in prunes. Season with salt and pepper. Let cool completely.
2. Divide dough in half. Wrap half in plastic; refrigerate until ready to use. Roll out other dough half on a lightly floured surface to a ¼-inch thickness. Cut out four 6-inch rounds. Transfer 1 round to each of four 5-inch pie plates. Divide stew among pies. Roll out remaining dough a 1/4-inch thickness. Cut out four 7-inch rounds. Randomly punch out circles from rounds with a 1/2 inch round pastry tip (such as Ateco #806). Cover each pie with a round. Tuck edges under; press gently to seal. Refrigerate until cold, about 30 minutes.
3. Preheat oven to 400°. Whisk cream and egg yolk in a small bowl. Brush crusts with egg wash. Bake pies on a rimmed baking sheet until crusts are golden brown and juices are bubbling, about 30 minutes. Transfer to a wire rack to cool slightly, about 15 minutes.
Short Pastry Crust
Makes enough for four 5-inch double-crust pies or one 13-by-4-1/2-inch double-crust pie
2 1/2 cups all-purpose flour
1 teaspoon salt
6 tablespoons cold unsalted butter
2 tablespoons cold vegetable shortening
1/4 to 1/2 cup ice water
1. Pulse flour, salt, butter, and shortening in a food processor until mixture resembles coarse meal. With processor running, drizzle in 1/4 cup water until dough just comes together. (If dough is still crumbly, add up to 1/4 cup more ice water, 1 tablespoon at a time.) Do not process for more than 20 seconds. Divide dough in half; wrap each in plastic. Refrigerate until cold, about 30 minutes.
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