Stracotto (Italian Pot Roast) - Sip and Feast

 

INGREDIENTS: 

• 3 pound chuck roast
• ▢1 tablespoon Diamond Crystal Kosher salt
• ▢1 teaspoon black pepper
• ▢8 cloves garlic
• ▢3 tablespoons olive oil
• ▢1 large sweet onion finely diced
• ▢2 large carrots shredded or pulsed in a food processor
• ▢3 ribs celery shredded or pulsed in a food processor
• ▢3 tablespoons tomato paste
• ▢1 28-ounce can plum tomatoes hand crushed or blender pulsed
• ▢1 1/2 cups dry red wine
• ▢2 cups low-sodium beef stock
• ▢1 cinnamon stick optional
• ▢3 large bay leaves
• ▢5 large sage leaves
• ▢10 sprigs thyme tied
• ▢salt and pepper to taste
• ▢3 tablespoons minced flat-leaf Italian parsley for garnish

DIRECTIONS:

Preheat oven to 325f and set the rack in the middle of the oven to accommodate a Dutch oven with its lid.

Cut the garlic cloves into slivers. Make slits in the roast and insert the slivers of garlic. Pat the chuck roast dry with paper towels then season with salt and pepper. Any remaining garlic can be added to the pot in step 5 below.

Heat a large Dutch oven to medium heat with the olive oil. Add the chuck roast to the pot and sear until browned on all sides (about 15 minutes total) then remove the roast to a plate

Add the onions along with a 1/4 cup of water and a pinch of salt. Cook over medium heat while scraping the pot with a wooden spoon to remove all of the browned bits.

After sauteing the onions for 10 minutes, add the celery and carrots and continue to cook for another 10-15 minutes or until the vegetables are very soft. During the last few minutes, add any remaining garlic. If at any time the veggies start to burn, lower the heat and/or add a splash of water or beef stock to the pot.

Add the tomato paste and cook for 1 minute while stirring frequently. Add the red wine and bring to a simmer. Again, scrape the pot with a wooden spoon to dislodge any remaining browned bits.

Tie the thyme, sage, and bay leaves together or add to a sachet.

Add the beef stock, plum tomatoes, cinnamon stick, and tied herbs and bring to a simmer. Once simmering, turn off the heat and add the roast back to the pot and cover. Place into the oven.

Cook the roast for 3 hours then check for doneness. If it isn't tender enough, return it to the oven for another 30 minutes and check again. Once the roast is tender remove it from the pot and tent with foil. The roast can be cut into chunks or carefully sliced.

To degrease the sauce, lay paper towels on top of the sauce to absorb the fat then discard or use a ladle to skim some of the fat. Taste the sauce and season with salt and pepper as required. Place the chunks of beef into a platter and top with sauce. You will have pleny of extra sauce to serve with pasta, polenta, or mashed potatoes if you like. Enjoy!

Notes

• Chuck roast makes the best pot roast due to its unique fat profile, but other leaner roasts such as rump roast, top round, and bottom round can also be used.  Those cuts can be sliced instead of shredded.  
• There will be enough sauce for the pot roast and 1 pound of pasta.
• Leftovers can be saved for up to 3 days in the fridge and can be reheated in the oven.

Nutrition

Calories: 748kcal | Carbohydrates: 24.1g | Protein: 75.7g | Fat: 36.6g | Saturated Fat: 12.5g | Cholesterol: 239mg | Sodium: 919mg | Potassium: 1988mg | Fiber: 7g | Sugar: 15.5g | Calcium: 96mg | Iron: 10mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Ted Lasso's Official Biscuit Recipe

 Ingredients:

2 cups all-purpose flour

1/4 tsp coarse salt

1 cup (2 sticks) of unsalted butter

3/4 cup confectioner's sugar

Directions:

1. Pre-heat oven to 300 degrees F
2. Sift flour and salt. Mix together in a bowl and set aside.
3. Mix butter on high speed until fluffy (3-5 min)
4. Gradually add confectioner's sugar to th butter and continue to mix until pale and fluffy
5. Add flour and salt mixture to the butter and sugar until combined
6. Butter a square pan
7. Pat andd roll the shortbread into the pan so it is no more than 1/2 inch thick.
8. Refrigerate for 30 minutes.
9. Cut into squares
10. Bake until golden and makke sure the middle is firm (approx. 45-60 min)
11. Cool completely and enjoy.

Turkey Chili (NY Times Pierre Franey)

 INGREDIENTS:

1 tablespoon of olive oil
2 pounds of ground turkey (Costco)
2 cups of coarsely chopped onions
2 tablespoons of chopped garlic
1 large sweet red pepper, cored, deveined and coarsley chopped
1 cup of choppped celery
1 jalapeno, cored, deveined and finely chopped
1 tablespoon of fresh or dried oregano
2 bay leaves
3 tablespoons of chili powder
2 teaspoons of ground cumin
3 cups of canned diced tomatoes
2 cups of chicken broth
Salt and Black Pepper
2 (15 oz) cans of red kidney beans, drained (Costco mixed beans)
2 cups of shredded cheddar
1 cup sour cream 
Sliced lime for garnish

DIRECTIONS:    

Step 1
Heat the oil over high heat in a large heavy pot and add the tukey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.

Step 2
Add the nonions, garlic, sweet red pepper, celery, jalapeno, bay leaves, chili powdeer and cumin. Stir to blend well. Cook for 5 minutes.

Step 3

Add the tomatoes, chicken broth, salt and pepper to taste. Bring to a boil, reduce heat and simmer, stirring occasionally for 15 minutes.

Step 4
Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar and sour cream and lime wedges, if desired.

Creamy Tuscan Chicken Pasta (Cooktopcove)

 Ingredients

2 tablespoons olive oil
4 boneless, skinless chicken breasts
Salt and pepper to taste
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
3/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes (optional)
1 cup sun-dried tomatoes, chopped
3 cups baby spinach
12 oz fettuccine or pasta of choice, cooked and drained

Directions

1. Heat the olive oil in a large skillet over medium heat.

2. Season the chicken breasts with salt and pepper, then add to the skillet. Cook for about 6-7 minutes on each side, or until golden and cooked through. Remove and set aside.

3. In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute.

4. Stir in the chicken broth, heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes, if using. Bring to a simmer and cook until the sauce thickens, about 5 minutes.

5. Add the sun-dried tomatoes and baby spinach to the skillet, stirring until the spinach wilts.

6. Slice the cooked chicken breasts and return to the skillet with the cooked pasta. Toss everything together to coat in the creamy sauce.

7. Serve hot, with additional Parmesan cheese if desired.

Enchilada Soup (Sam the Cooking Guy)

Ingredients:

Spice rub:
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons of cayenne pepper (optional)
1 1/2 teaspoons of ground cumin
1 1/2 teaspoons onion powder
1 teaspoon kosher salt 

1 large chicken breast

Soup:

neutral oil

1 cup of diced yellow onion

2-3 jalapeños, seeded and diced

2 Tablespoons garlic puree

1 1/2 teaspoons smoked paprika
1 1/2 teaspoons garlic powder

1/2 teaspoons chipotle chili powder

1 15 oz can red enchilada sauce

1 15 oz can of diced tomatoes with green chilies

4 cups chicken broth

1 cup of Masa Harina corn flour

2 cups water

Kosher salt and black pepper

For Serving:

Shredded Monterey jack cheese

Diced avocado

chopped cilantro

diced tomatoes

lime wedges

crushed tortilla chips

Directions:

1. Combine spice rub ingredients and mix
2. put chicken in a large zippered bag, and flatten chicken to a wide, even thickness
3. Heat cast iron skillet to high
4. Lightly oil both side of the chicken and season well with the spice rub. Lightly oil skillet and cook chicken approximately 3 minutes per side until a temperature of 160 has been reached. Remove, set aside and when cool, dice up.
5. In a medium pot, heat a tablespoon of oil and add the onions and jalapeños and cook for a few minutes until just beginning to soften.
6. Stir in the garlic and cook until fragrant, about 40 seconds then add chili powder, garlic powder.
7. Add the tomatoes, enchilada sauce and broth. Stir well and bring to a boil.
8. Combine the masa marina with water in a bowl and stir until smooth then slowly pour into the bubbling soup. Mix well, bring to a simmer and let thicken.
9. Season to taste with salt and pepper and serve.

Put the soup in a bowl, add some Monterey Jack cheese then some chicken, diced avocado and tomatoes. Add a little squeeze of fresh lime juice and crush some tortilla chips over the top to add texture. 

The Lost Kitchen Glazed Butter Cake

 INGREDIENTS:

FOR THE CAKE

8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan

1 1/2 cups all-purpose flour, plus more for the pan

1 cup granulated sugar

2 large eggs

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup buttermilk (well shaken before measuring)

1 teaspoon vanilla extract

.

FOR THE GLAZE

1 cup granulated sugar

8 tablespoons (1 stick) unsalted butter

2 teaspoons vanilla extract

1 teaspoon almond extract

DIRECTIONS:

-MAKES one 9x5-inch cake (serves 8 to 10)-

MAKE THE CAKE: Preheat the oven to 350°F. Butter and flour a 9-inch loaf pan, line with parchment paper, and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, incorporating the first egg before adding the second one.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low, one large spoonful at a time, alternate adding the dry mixture and the buttermilk, mixing until well combined. Add the vanilla and mix just briefly to combine.

Pour the batter into the prepared loaf pan and bake until the cake is golden and a cake tester inserted in the center comes out clean, 35 to 40 minutes, depending on your oven.

MAKE THE GLAZE: In a small saucepan, combine the sugar, butter, and 1/4 cup water and bring the mixture to a boil over medium-high heat, whisking occasionally. Remove the pan from the heat and let the glaze cool slightly, then whisk in the vanilla and almond extracts. The glaze will cool and thicken a bit as it sits.

Let the cake cool in the pan until it's comfortable to handle. Remove the cake and transfer to a cooling rack set over a baking sheet, to catch the drips of glaze. Brush the glaze over the entire cake: top, bottom, and sides. You will need to work gently and carefully, but it's worth it to get every inch of this cake covered in glaze. Repeat until all of the glaze has been used.

Slice and serve, topped with fresh whipped cream and berries.

Wrapped tightly and stored on the counter, the cake will last for up to 3 days.

Beef Stroganof

 

1. Get yourself some good quality beef. Rump, sirloin, tenderloin, ribeye, whatever really. I got a stunning A5 tenderloin from @fineandwild ~500g
2. Slice into bite-sized pieces and sear quickly in a hot pan to get some colour all round - remove and set aside
3. Add 2tbsp unsalted butter to the pan, then throw in 250g sliced chestnut mushrooms. Cook out the water and leave to char/brown, then set aside
4. Add 1tbsp butter to the pan + 1 finely sliced shallot, 2 cloves minced garlic and touch of thyme - sweat down for 3-4 mins, then add back the mushrooms
5. Sprinkle over 2tbsp AP flour, cook off ~1 min, then deglaze with a nice white wine - I used an Albariño from @bodegafefinanes - allow alcohol to cook out ~3 mins
6. Next add in your beef stock or demiglace ~500ml. When I’m out of homemade demi, I use Salsus from @fineandwild it’s unbelievably rich and tasty
7. Leave to simmer and reduce by half, then add in 150ml double cream, 1tbsp Dijon, 2tbsp Worcestershire - simmer and reduce till thickened and finish with 2tbsp sour cream
8. Throw pasta into salted boiling water, once al dente, strain and add 2tbsp salted butter and meld with 2tbsp pasta water till melted - use whatever pasta you like!
9. Add beef back to the sauce, heat through and season to taste
10. Plate up and top with the thick glossy sauce and chopped parsley
-
It’s rich, it’s complex and it’s very satisfying. The sauce has layers and layers of flavour. The beef stock is super important so use homemade or ultra high quality! Adjust Dijon and seasoning to taste as always