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Recipes
Italian Pot Roast (Cooks Country)
By á-58
Every piece of meat cooks differently, so start checking the roast after 2 hours
- 1 boneless beef chuck-eye roast (3 1/2-4 pounds), tied (see photo below)
- 2 tablespoons vegetable oil
- 1 medium onion , chopped
- 1 rib celery , chopped
- 1 pound cremini or white mushrooms , quartered
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can diced tomatoes
- 1/2 cup canned tomato sauce
- 2 teaspoons sugar
- 1/2 cup water
- 1 cup red wine (see note)
- 1 large head garlic , outer papery skins removed, then halved (photo 1, below)
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
Stuffed Rice Balls
By á-58
Traditionally, this dish was made with short grain rice, Arborio or Carnaroli, that's been boiled in salted water w...
- For the Ragu
- 1/4 cup extra-virgin olive oil
- 1 pound ground beef
- 1/2 cup onion, chopped
- salt
- 1/4 cup celery , finely diced
- 1/4 cup carrots, grated
- 14 ounce can Italian plum tomatoes, crushed
- 1 teaspoon tomato paste
- 1/2 teaspoon hot red pepper, crushed
- 1 cup fresh peas, or frozen peas
- For the Rice
- 5 cups chicken stock, canned reduced-sodium chicken broth or water
- 2 tablespoons extra-virgin olive oil
- 2 cups arborio rice, or other short grain rice
- 4 large eggs
- 2 cups Pecorino Romano, grated
- To Coat and Fry the Rice Balls
- 2 eggs
- 1 cup all-purpose flour
- 2 cups fine dry breadcrumbs
- 2/3 cup vegetable oil
- 1/3 cup olive oil, plus extra for frying
Pasta e Fagioli with Sausage
By á-58
The much-beloved pasta e fagioli (pasta and beans), adorned here with sliced sausage, is truly a meal in itself
- 2 tablespoons olive oil
- 1 pound mild italian sausages
- 1 carrot, chopped fine
- 1 onion, chopped fine
- 1 rib celery, chopped fine
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary
- 6 cups drained and rinsed canned kidney beans (three 19-ounce cans)
- 2 3/4 cups canned low-sodium chicken broth or homemade stock
- 1 bay leaf
- 1 teaspoon salt
- 1/2 cup tubetti or other small macaroni
- 1/2 teaspoon fresh-ground black pepper
Creamy Broccoli and Cheddar Soup
By á-58
Broccoli and cheese soup is classic comfort food, but many recipes yield gloppy, glorified cheese sauce or a mess o...
- 3 tablespoons unsalted butter
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 1/2 pounds broccoli, stems peels and sliced into 1/2-inch pieces, florets chopped into 1/2-inch pieces
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/4 teaspoon ground nutmeg
- 3 cups shredded mild cheddar cheese shredded, plus extra for garnish
- Salt
- Cayenne pepper
Potato Gnocchi with Browned Butter and Sage
By á-58
The method for making gnocchi is simple: Knead the mashed potatoes into a dough with a minimum of flour; shape; and...
- Gnocchi
- 2 pounds russet potatoes
- 1 large egg, lightly beaten
- 3/4 cup plus 1 tablespoon (4 ounces) all-purpose flour, plus extra for the counter
- 1 teaspoon plus 1 tablespoon salt
- Sauce
- 4 tablespoons unsalted butter, cut into 4 pieces
- 1 small shallot, minced
- 1 teaspoon minced fresh sage
- 1 1/2 teaspoons lemon juice
- 1/4 teaspoon salt
Sweet Potato Pecan Pie
By á-58
1 Bake sweet potatoes until tender, peel and mash
- Pie
- 1 (9 inch) unbaked pie crust
- 2 cups cooked and mashed sweet potatoes
- 2 eggs
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 2/3 cups light cream
- Topping
- 3 tablespoons butter, softened
- 2/3 cup packed brown sugar
- 2/3 cup chopped pecans
Chili
By á-58
A 4-pound chuck-eye roast, well trimmed of fat, can be substituted for the steak
- Table salt
- 1/2 pound dried pinto beans (about 1 cup), rinsed and picked over
- 6 dried ancho chiles (about 1 3/4 ounces), stems and seeds removed, and flesh torn into 1-inch pieces (see note)
- 2-4 dried árbol chiles , stems removed, pods split, and seeds removed (see note)
- 3 tablespoons cornmeal
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons cocoa powder
- 2 1/2 cups low-sodium chicken broth
- 2 medium onions , cut into 3/4-inch pieces (about 2 cups)
- 3 small jalapeño chiles , stems and seeds removed and discarded, and flesh cut into 1/2-inch pieces
- 3 tablespoons vegetable oil
- 4 medium garlic cloves , minced or pressed through garlic press (about 4 teaspoons)
- 1 (14.5-ounce) can diced tomatoes
- 2 teaspoons light molasses
- 3 1/2 pounds blade steak , 3/4 inch thick, trimmed of gristle and fat and cut into 3/4-inch pieces (see note)
- 1 (12-ounce) bottle mild-flavored lager , such as Budweiser
Irish Soda Bread
By á-58
In a small bowl, combine 3 cups flour, baking soda, sugar and salt, sift into a large bowl
- For bread base:
- 3 cups plus 1 tsp. unbleached white flour
- 1 tsp. baking soda
- 1 tsp. Fine Pink Himalayan Sea Salt
- 1/4 cup white sugar
- 1/4 cup unsalted butter, cut into pieces
- 1 1/2 cups buttermilk
- Sweet flavoring option:
- 1/2 cup raisins
- 1 tsp. Anise Seeds
- Savory flavoring option:
- 1/2 cup currants
- 1 tsp. Dutch Caraway Seeds
- 1 tsp. Organic Rosemary
- 1 tsp. Dried Parsley
Pork Pernil
By á-58
Pernil is a Puerto Rican dish of heavily seasoned, long-cooked pork with supremely crispy skin
- 1 1/2 cups chopped fresh cilantro leaves and stems
- 1 onion, chopped coarse
- 1/4 cup kosher salt
- 1/4 cup olive oil
- 10 garlic cloves, peeled
- 2 tablespoons pepper
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 (7-pound) bone-in pork picnic shoulder
- 1 tablespoon grated lime zest plus 1/3 cup juice (3 limes)
French-Style Pot-Roasted Pork Loin
By á-58
“Double-Butterflying” a Roast When butterflying a narrow roast like pork tenderloin, a single bisecting cu...
- 2 tablespoons unsalted butter, cut into 2 pieces
- 6 garlic cloves, sliced thin
- 1 (2 1/2-pound) boneless center-cut pork loin roast, trimmed
- Kosher salt and ground black pepper
- 1 teaspoon sugar
- 2 teaspoons herbes de Provence
- 2 tablespoons vegetable oil
- 1 Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces
- 1 onion, chopped fine
- 1/3 cup dry white wine
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/4-3/4 cuplow-sodium chicken broth
- 1 tablespoon unflavored gelatin
- 1 tablespoon chopped fresh parsley