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Red Wine-Braised Short Ribs | Recipes
Serves 6 | Level: Intermediate 5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunksGood olive oilKosher salt and freshly ground black pepper3 cups chopped leeks, white and light green parts (3 leeks)3 cups chopped celery (5 to 6 ribs)2 cups chopped yellow onions (2 onions)2 cups chopped unpeeled carrots (6 carrots)1½ tablespoons minced garlic (5 cloves)1 (750-ml) bottle Burgundy, Côtes du Rhône, Chianti, or other dry red wine4 cups beef stock, preferably homemade, or College Inn1 cup canned crushed tomatoes, such as San Marzano1 (11.2-ounce) bottle Guinness draught stout6 sprigs fresh thyme, tied with kitchen string 5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks Good olive oil Kosher salt and freshly ground black pepper 3 cups chopped leeks, white and light green parts (3 leeks) 3 cups chopped celery (5 to 6 ribs) 2 cups chopped yellow onions (2 onions) 2 cups chopped unpeeled carrots (6 carrots) 1½ tablespoons minced garlic (5 cloves) 1 (750-ml) bottle Burgundy, Côtes du Rhône, Chianti, or other dry red wine 4 cups beef stock, preferably homemade, or College Inn 1 cup canned crushed tomatoes, such as San Marzano 1 (11.2-ounce) bottle Guinness draught stout 6 sprigs fresh thyme, tied with kitchen string Preheat the oven to 425 degrees. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1½ tablespoons salt and 1½ teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees. Meanwhile, heat ¼ cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1½ teaspoons pepper. Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender. Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot with Creamy Parmesan Polenta or Emily's English Roasted Potatoes. Copyright 2018, Cook Like a Pro, Clarkson Potter/Publishers, All Rights Reserved Share This
Baked Rigatoni With Lamb Ragù | Recipes
Serves 8 | Level: Beginner 3 tablespoons good olive oil1½ cups chopped yellow onion (1 large)2 cups (½-inch) diced carrots (3 large)2 cups (½-inch) diced fennel, cored (1 medium)1 pound ground lamb1 tablespoon minced garlic (3 cloves)1 tablespoon whole fennel seeds, roughly chopped2 tablespoons tomato paste1 (28-ounce) can crushed tomatoes, such as San Marzano2½ cups dry red wine, such as Chianti or Côtes du Rhône, divided1 teaspoon dried oregano, crushed with your hands¼ teaspoon crushed red pepper flakesKosher salt and freshly ground black pepper1 pound rigatoni, such as De Cecco2 extra-large eggs²⁄₃ cup heavy cream1 pound fresh salted mozzarella, divided½ cup freshly grated Italian Parmesan cheese2 tbsp parsley, minced (optional) 3 tablespoons good olive oil 1½ cups chopped yellow onion (1 large) 2 cups (½-inch) diced carrots (3 large) 2 cups (½-inch) diced fennel, cored (1 medium) 1 pound ground lamb 1 tablespoon minced garlic (3 cloves) 1 tablespoon whole fennel seeds, roughly chopped 2 tablespoons tomato paste 1 (28-ounce) can crushed tomatoes, such as San Marzano 2½ cups dry red wine, such as Chianti or Côtes du Rhône, divided 1 teaspoon dried oregano, crushed with your hands ¼ teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 1 pound rigatoni, such as De Cecco 2 extra-large eggs ²⁄₃ cup heavy cream 1 pound fresh salted mozzarella, divided ½ cup freshly grated Italian Parmesan cheese 2 tbsp parsley, minced (optional) Heat the olive oil in a medium (10 to 11-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the onion, carrots, and fennel and sauté for 10 minutes, stirring occasionally, until the vegetables begin to brown. Add the lamb, garlic, and fennel seeds and cook for 8 minutes, breaking up the lamb with a wooden spoon, until no longer pink. Stir in the tomato paste, tomatoes, 2 cups of the wine, the oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer, partly covered, for 40 minutes, stirring occasionally. Off the heat, stir in the remaining ½ cup of red wine. Preheat the oven to 350 degrees. Bring a large pot of water to a boil, add 2 tablespoons salt and the rigatoni and cook according to the directions on the package, until barely al dente. Drain. In a large bowl, whisk together the eggs and cream. Add the rigatoni and toss well. Grate half of the mozzarella on a box grater and add it to the rigatoni mixture. Add the lamb mixture, 2 teaspoons salt, and 1 teaspoon black pepper and toss well. Transfer a 10 × 14 × 2-inch baking dish and sprinkle with the Parmesan. Slice the remaining mozzarella and arrange it on top. Bake for 40 to 45 minutes, until the sauce is hot and bubbling and some of the pasta is crusty on top. Sprinkle parsley evenly on top. Serve hot. MAKE AHEAD The dish can be completely assembled a day in advance and refrigerated. Bake just before serving. Copyright 2020, Modern Comfort Food, Clarkson Potter/Publishers, All Rights Reserved Share This
Skillet-Roasted Chicken and Potatoes | Recipes
Serves 4 | Level: Beginner 4 large bone-in, skin-on chicken thighs (2½ to 3 pounds total)Kosher salt and freshly ground black pepper2½ cups buttermilk, shakenGood olive oil2 tablespoons Dijon mustard1 tablespoon dry white wine, such as Chablis1½ teaspoons fresh thyme leaves¹⁄₈ teaspoon sweet Hungarian paprika1 pound medium Yukon Gold potatoes, unpeeled, sliced ¼ inch thick1 tablespoon minced garlic (3 cloves)2 tablespoons minced fresh parsley1 tablespoon chopped fresh chives 4 large bone-in, skin-on chicken thighs (2½ to 3 pounds total) Kosher salt and freshly ground black pepper 2½ cups buttermilk, shaken Good olive oil 2 tablespoons Dijon mustard 1 tablespoon dry white wine, such as Chablis 1½ teaspoons fresh thyme leaves ¹⁄₈ teaspoon sweet Hungarian paprika 1 pound medium Yukon Gold potatoes, unpeeled, sliced ¼ inch thick 1 tablespoon minced garlic (3 cloves) 2 tablespoons minced fresh parsley 1 tablespoon chopped fresh chives At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and ½ teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate. Preheat the oven to 350 degrees. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes. Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and ½ teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet. Copyright 2020, Modern Comfort Food, Clarkson Potter/Publishers, All Rights Reserved Share This
Lobster Pot Pie | Recipes
Sauté the onions and fennel with the butter in a large sauté pan on medium heat until the onions are translucent, 10 to 15 minutes. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, salt, and pepper and simmer for 5 more minutes. Add the heavy cream. Cut the lobster meat into medium-sized cubes. Place the lobster, frozen peas, frozen onions, and parsley in a bowl (there is no need to defrost the vegetables). Pour the sauce over the mixture and check the seasonings. Set aside. For the crust, mix the flour, salt, and baking powder in a food processor fitted with a metal blade. Add the lard and butter and pulse 10 times, until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator. Preheat the oven to 375 degrees. Divide the dough in half and roll out each half to fit a 9- or 91/2-inch-round by 2-inch-high ovenproof glass or ceramic baking dish. Place one crust in the dish, fill with the lobster mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash. Make 4 or 5 slashes in the top crust and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot. Copyright 1999, The Barefoot Contessa Cookbook, Clarkson Potter/Publishers, All Rights Reserved
Puréed Potatoes with Lemon | Recipes
Peel the potatoes and cut them in 1½ to 2-inch chunks. Place the potatoes in a large saucepan, add water to cover by one inch, and add 2 tablespoons salt. Cover, bring to a boil, lower the heat, and simmer uncovered for 15 minutes, until the potatoes are very tender when pierced with a small paring knife. Drain and set aside. Meanwhile, cut the butter in ½-inch dice and put it back in the refrigerator. After the potatoes are drained, pour the milk into a small saucepan set over low heat and heat the milk just until it simmers. Turn off the heat. Place a food mill fitted with the finest blade on top of the large saucepan. Process the potatoes into the pan. With the heat on low, vigorously whisk in the cold butter several bits at a time, waiting for each addition to be incorporated before adding more butter. When all the butter is added, slowly whisk in enough of the hot milk to make the potatoes the desired consistency—creamy but still thick. Add 2 teaspoons salt and 1 teaspoon pepper. Whisk in the lemon zest, sprinkle with salt, taste for seasonings, and serve hot. MAKE AHEAD Lemon gets bitter as it sits so these potatoes are best served the day they’re made. Prepare them completely without the zest and set them aside at room temperature. Reheat in a bowl set over a pan of simmering water, adding warm milk, as needed, until the texture is right. Whisk in the lemon zest just before serving. Copyright 2020, Modern Comfort Food, Clarkson Potter/Publishers, All Rights Reserved
Herb & Apple Bread Pudding (half recipe) | Recipes
Preheat the oven to 350 degrees. Place the bread in a single layer on a sheet pan and bake for 20 minutes, tossing once, until lightly browned. Set aside. Meanwhile, heat the butter in a large (10-inch) sauté pan over medium-low heat. Add the pancetta, raise the heat to medium, and cook for 5 minutes, until browned. Stir in the onions, celery, and apple and cook over medium to medium-high heat for 8 to 10 minutes, stirring occasionally, until the vegetables are tender. Stir in the sherry, rosemary, 1½ teaspoons salt, and ¾ teaspoon pepper and cook over medium heat for 5 minutes, until most of the liquid is evaporated. Off the heat, stir in the parsley. Meanwhile, whisk the eggs, cream, chicken stock, and ¾ cups of the Gruyère in a very large bowl. Stir in the bread and the vegetable mixture and set aside for 30 minutes to allow the bread to soak up the custard. Pour into a 9 × 9 × 2-inch oven-to-table baking dish. Sprinkle with the remaining ¼ cup of Gruyère and bake for 45 to 50 minutes, until the top is browned and a knife inserted into the middle comes out clean. Serve hot. Make Ahead: Assemble early in the day, cover with plastic wrap, and refrigerate. Bake before serving. Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved
Potato-Fennel Gratin (updated) | Recipes
Serves 10 | Level: Beginner 2 fennel bulbs, stalks removed1 yellow onion, halved and thinly sliced crosswise2 tablespoons good olive oil1 tablespoon unsalted butter2 pounds russet potatoes, peeled (4 large potatoes)2 cups plus 2 tablespoons heavy cream, divided2 ½ cups grated Gruyère cheese, divided (½ pound)Kosher salt and freshly ground black pepper 2 fennel bulbs, stalks removed 1 yellow onion, halved and thinly sliced crosswise 2 tablespoons good olive oil 1 tablespoon unsalted butter 2 pounds russet potatoes, peeled (4 large potatoes) 2 cups plus 2 tablespoons heavy cream, divided 2 ½ cups grated Gruyère cheese, divided (½ pound) Kosher salt and freshly ground black pepper Preheat the oven to 350 degrees. Butter a 10 x 15 x 2-inch (10 cup) baking dish. Cut the bulbs in half lengthwise and slice them crosswise, making approximately 4 cups of sliced fennel. Put the olive oil and butter in a medium (10-inch) sauté pan and sauté the fennel and onions together over medium-low heat for 10 minutes, until tender. Thinly slice the potatoes by hand or with a mandoline. Place them in a large bowl with the 2 cups of cream, 2 cups of Gruyère, 1 teaspoon salt, and ½ teaspoon pepper. Add the fennel and onion mixture and mix well. Pour the potato mixture into the prepared baking dish. Press down lightly to smooth the top. Combine the remaining 2 tablespoons of cream and ½ cup of Gruyère and sprinkle evenly on the top. Bake for between 1 and 1¼ hours, until the potatoes are very tender and the top is browned and bubbly. Allow to cool for 10 minutes and serve hot. Copyright 1999, The Barefoot Contessa Cookbook, Clarkson Potter/Publishers, All Rights Reserved. Share This
Orange-Roasted Rainbow Carrots | Recipes
Serves 4 | Level: Beginner 1 pound orange carrots, unpeeled1 pound rainbow carrots, unpeeledGood olive oilKosher salt and freshly ground black pepper1 teaspoon grated orange zest2 tablespoons freshly squeezed orange juice1 teaspoon fleur de sel 1 pound orange carrots, unpeeled 1 pound rainbow carrots, unpeeled Good olive oil Kosher salt and freshly ground black pepper 1 teaspoon grated orange zest 2 tablespoons freshly squeezed orange juice 1 teaspoon fleur de sel Preheat the oven to 450 degrees. Remove the tops and scrub the orange and rainbow carrots with a vegetable brush. Cut the carrots in long diagonal slices. (You want fairly uniform sticks about 4 inches long by ½ inch wide.) Place the carrots on a sheet pan, drizzle with 3 tablespoons olive oil, and sprinkle with 1 teaspoon kosher salt and ½ teaspoon pepper. Toss well with your hands and spread out in one layer. Roast for 15 to 20 minutes, turning once, until the carrots are lightly browned and tender. Sprinkle with the orange zest, orange juice, and fleur de sel and toss well. Serve hot or at room temperature. Copyright 2018, Cook Like a Pro, Clarkson Potter/Publishers, All Rights Reserved Tags sides, vegetables, carrots, autumn, Winter, Easy, Light, Weeknight, gluten-free, Vegetarian, Holiday Share This
Warm Brown Rice & Butternut Squash | Recipes
Serves 6-8 | Level: Beginner 4 cups (½ to ¾-inch-diced) butternut squash (1½ pounds)2 tablespoons plus ½ cup good olive oil, divided2 tablespoons pure maple syrup, dividedKosher salt and freshly ground black pepper1½ cups brown rice, such as Texmati long-grain basmati3 tablespoons freshly squeezed orange juice1 tablespoon balsamic vinegar1 tablespoon good white wine vinegar2 teaspoons Dijon mustard, such as Grey Poupon4 scallions, thinly cut diagonally, white and green parts2/3 cup dried cranberries½ cup salted Marcona almonds 4 cups (½ to ¾-inch-diced) butternut squash (1½ pounds) 2 tablespoons plus ½ cup good olive oil, divided 2 tablespoons pure maple syrup, divided Kosher salt and freshly ground black pepper 1½ cups brown rice, such as Texmati long-grain basmati 3 tablespoons freshly squeezed orange juice 1 tablespoon balsamic vinegar 1 tablespoon good white wine vinegar 2 teaspoons Dijon mustard, such as Grey Poupon 4 scallions, thinly cut diagonally, white and green parts 2/3 cup dried cranberries ½ cup salted Marcona almonds Preheat the oven to 400 degrees. Place the butternut squash on a sheet pan. Add 2 tablespoons of the olive oil, 1 tablespoon of the maple syrup, 2 teaspoons salt, and 1 teaspoon pepper. Toss together, spread out in a single layer, and roast for 30 minutes, tossing twice, until tender and starting to brown. Meanwhile, in a large saucepan, combine the rice, 3¼ cups water, and 1½ teaspoons salt. Bring to a boil, stir, lower the heat, cover, and simmer for 25 minutes. Turn off the heat and allow the rice to sit with the lid on for 10 minutes. (This will differ from the directions on the package.) If there is liquid left in the pot, drain the rice. For the vinaigrette, in a glass measuring cup, whisk together the remaining 1 tablespoon of maple syrup, the orange juice, balsamic vinegar, white wine vinegar, mustard, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in ½ cup olive oil and set aside. Pour the warm rice into a large serving bowl. Add most of the vinaigrette and combine. Add the squash, scallions, dried cranberries, and almonds and toss well. (As the dish sits, it may need the extra vinaigrette.) Taste for seasonings and serve warm or at room temperature. Copyright 2018, Cook Like a Pro, Clarkson Potter/Publishers, All Rights Reserved Tags sides, Easy, Weeknight, Entertaining, gluten-free, Vegetarian, Light, rice, butternut squash, cranberries, autumn, Winter Share This
Shortbread Hearts & "Linzer" Cookies | Recipes
Preheat the oven to 350 degrees. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes. Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Preheat the oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes. Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With half of the rounds, cut a circle out of the middle with a 1-inch cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes. Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners’ sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners’ sugar on the top. Notes: I find the edges of shortbread are ever so slightly sharper if you chill the cookies for ten minutes before you bake them. Shortbread can be cut into shapes and refrigerated for a week and then baked the day you serve them. Copyright 1999, The Barefoot Contessa Cookbook, Clarkson Potter/Publishers, All Rights Reserved.
Raspberry Shortbread Hearts | Recipes
Makes 14 to 16 cookies | Level: Beginner 3/4 pound (3 sticks) unsalted butter, at room temperature1 cup granulated sugar1 teaspoon pure vanilla extract3½ cups all-purpose flour¼ teaspoon kosher salt¾ cup good raspberry preservesConfectioners’ sugar, for dusting 3/4 pound (3 sticks) unsalted butter, at room temperature 1 cup granulated sugar 1 teaspoon pure vanilla extract 3½ cups all-purpose flour ¼ teaspoon kosher salt ¾ cup good raspberry preserves Confectioners’ sugar, for dusting Preheat the oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar on medium speed until they are just combined (don’t whip the butter!). Stir in the vanilla. In a medium bowl, sift together the flour and salt, then slowly add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. If the dough doesn’t come together, add a tablespoon or two of warm water. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes. Roll the dough ¼-inch thick, cut out hearts with a large heart-shaped cutter, and place them on sheet pans lined with parchment paper. With a smaller heart-shaped cutter, make a heart-shaped cut-out in the middle of only half of the cookies. Refrigerate the cookies for 15 minutes. Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the top of each solid cookie. Lightly dust the top of the cut-out cookies with confectioners’ sugar and then press the bottom (the flat side) of the cut-out cookies on the raspberry filling, pressing the two cookies together. The raspberry preserves will be in the middle and the confectioners’ sugar will be on top. Serve at room temperature. Copyright 2020, Ina Garten, All Rights Reserved. Share This
Pumpkin Flan with Maple Caramel | Recipes
Preheat the oven to 350 degrees. For the caramel, combine the sugar, maple syrup, and 1/3 cup water in a small, deep, heavy-bottomed saucepan. Bring to a boil, swirling the pan (don’t stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees on a candy thermometer. Watch it carefully so it doesn’t burn! Off the heat, swirl in the fleur de sel, and immediately pour into an 8 × 2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes. Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin, and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon, and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don’t combine. Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don’t tilt the pan or the caramel will run out! Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice. Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved