Recipe - Beef - Alsatian Meat and Vegetable STEW (BACHEOFE)

ALSATIAN MEAT AND VEGETABLE STEW (BACHEOFE) beef, pork, lamb

A wine-simmered dish of meat and vegetables cooked in a dough-sealed pot is Alsatian through and through. It's an improvised meal of odds and ends that cooks for hours at low heat while you go about your business and emerges from the oven with enormous flavor.

SERVES 6

Ingredients

1 lb. boneless beef chuck, trimmed and cut into 1 ¹⁄₂" pieces

1 lb. boneless pork shoulder, trimmed and cut into 1 ¹⁄₂" pieces

1 lb. boneless lamb shoulder, trimmed and cut into 1 ¹⁄₂" pieces

Kosher salt and freshly ground black pepper, to taste

3 cups dry white wine

¹⁄₄ cup parsley leaves, finely chopped

2 tsp. juniper berries

5 cloves garlic, chopped

2 bay leaves

2 medium carrots, thinly sliced

2 medium yellow onions, thinly sliced

2 small leeks, trimmed and thinly sliced

2 sprigs thyme

¹⁄₄ cup duck or goose fat (optional)

3 lb. Yukon gold potatoes, peeled and sliced

1 lb. thick-cut bacon

1 cup flour, plus more for dusting

Instructions

Place beef, pork, and lamb in a bowl; season with salt and pepper. Add wine, parsley, juniper berries, garlic, bay, carrots, onions, leeks, and thyme; mix together, cover with plastic wrap, and refrigerate overnight or up to 2 days.

Heat oven to 350°. Rub a 10-qt. Dutch oven with duck fat, if using. Layer potatoes, marinated meat, and vegetables in the pot, seasoning between each layer with salt and pepper, ending with a layer of potatoes. Pour in remaining marinade and arrange the bacon, overlapping the slices slightly, over the top.

Mix flour and 5 tbsp. water in a bowl; transfer to a floured surface and knead briefly. Roll dough into a rope and transfer to rim of pot; press to adhere and cover with lid. Bake 3 ¹⁄₂ hours. Using a paring knife, carefully break the seal and remove lid to serve.

from SAVEUR 

Watch preparation video:  http://www.saveur.com/article/Recipes/Bacheofe-Alsatian-Stew

Recipe - Loin Roast: Arista di Maiale (Roasted Herb-Stuffed Pork Loin)

Loin Roast Recipe: Arista di Maiale 

(Roasted Herb-Stuffed Pork Loin) 

  

Time: 2 hours

This is a common preparation in the Trattorias of Florence & northern Italy. Wonderfully adaptable preparation can be grilled over indirect heat, or baked in conventional oven.

Ingredients

1 loin roast
12 cloves garlic, peeled & chopped
3 tablespoons chopped fresh rosemary
4 tablespoons chopped fresh sage
Salt & freshly ground pepper
1/4 cup extra-virgin olive oil

Directions

1. Preheat oven to 475º. Put garlic, rosemary, sage, and salt & pepper to taste into a small bowl. Toss well to combine and set aside.

2. Push the handle of a long wooden spoon through the center of one end of the roast, boring a hole through the entire roast and to the other end. Remove the spoon & then push it in again through the same hole several times, moving it around in a circular motion to widen the hole to about 3/4”.

3. Working with small amounts, push the her mixture into the loin with the handle and your fingers, working first from one end & then the other, filling the cavity to the center. Put the pork roast, bone side down, into a deep roasting pan. Pat dry, rub it all over with olive oil, and season generously all over with salt & pepper.

4. Roast pork in oven until golden brown (the roasting pan will smoke slightly as the fat drips onto it), about 30 minutes. Reduce oven temperature to 350º and continue to raost until the internal temperature of the pork registers 140º, about 1 hour more.

Transfer to carving platter & let rest for 10-15 minutes before carving into individual chops.

Serve with sautéed greens (e.g. kale or chard) & white beans. Serves 4-6, depending on roast size.

- Tails & Trotters, Newburg, Oregon

Inspired by the regional cured hams of Europe, Tails & Trotters is the Pacific Northwest’s first signature pork producer developed from pork finished on local hazelnuts. Tails & Trotters pork is mirrored after the famed Jamon Iberico from Spain; crafted from the Pata Negra, or black-footed Iberian pigs who roam the oak groves of south and southwest Spain feasting on acorns. Using the resources of this region, co-owner and founder Aaron Silverman substituted hazelnuts for acorns and the result was the development of a distinctive variety of Pacific Northwest prosciutto.

Studies have determined that pigs fattened on nuts produce meat with a higher percentage of healthy fats like scarce amino acids and unsaturated fats. The hazelnuts also increase flavor in both the fat and meat while producing the necessary intramuscular and subcutaneous (under the skin) fat cover necessary for prosciutto production—the main long-term objective for Tails & Trotters.

White Beans with Sage 
Pick through & rinse 3 cups dried cannellini or great northern beans (about 1.3 lbs). Put beans into a medium pot & cover with water. Add 1/4 cup olive oil and 10 fresh sage leaves. Bring to a boil over high heat, then reduce heat to medium-low to maintain a very gentle simmer. Continue simmering gently, stirring occasionally, until the skins of the beans are tender and insides are soft, about 2 hours. Drain beans & transfer them to a large bowl. Add 1 cup olive oil and salt & pepper to taste. Toss gently and serve. Makes 8 cups.

-Adapted from: Saveur Magazine

Recipe - Dry Rub for Pork

Dry Rub for Pork 

Dry rubs are mixes of herbs & spices that are liberally applied to the meat prior to cooking. Generally, the longer the rub is left on the deeper the flavors penetrate the meat.

Dry rubs are especially suitable for grilling over indirect heat or in the oven at 300-325 degrees.

Tails & Trotters Basic Rub 

1/2 cup firmly packed brown sugar
1/4 cup kosher salt
2 tsp smoked paprika (Pimenton de la Vera)

Mix together in a medium bowl. Store leftover rub in a sealed jar for a month or so.

For steaks, coat liberally 10-30 minutes before grilling.

For roasts, allow up to 3 hours before cooking.

Additional ingredients include:

 Garlic powder
 Ground Cumin
 Ground Coriander
 Cracked Bay Leaf
 Cracked Mustard Seed

Podnah’s Texas-Style Dry Rub 

1/4 cup plus 2 tbsp coarse ground pepper
1/4 cup firmly packed brown sugar
3 tbsp kosher salt
2 tbsp garlic powder
Especially good on ribs & brisket. Allow mixture to rest about an hour before cooking.

Recipe: 1770 House Meatloaf

1770 House Meatloaf

Ingredients

2 tablespoons good olive oil
2 cups chopped Spanish onion (1 large)
1 1/2 cups small-diced celery (2 stalks)
1 pound ground beef
1 pound ground veal
1 pound ground pork
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh chives
3 extra-large eggs, lightly beaten
2/3 cup whole milk
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 1/2 cups panko (Japanese bread flakes)
Garlic Sauce (recipe follows)

Directions

Preheat the oven to 350 degrees F.

Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.

Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground.

Add the onion mixture and the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it's combined but not compacted.

Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 degrees F to 160 degrees F. Remove from the oven and allow to rest for 10 minutes. 
Slice and serve hot with the Garlic Sauce.

Garlic Sauce

3/4 cup good olive oil

10 garlic cloves, peeled

2 cups chicken stock, preferably homemade

3 tablespoons unsalted butter, at room temperature

Kosher salt and freshly ground black pepper

Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside. (I save the oil for vinaigrettes.)

Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 35 to 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf.

Prep time 30 mins / cook time 1 hour / yield 6 - 8 servings

Recipe courtesy of Ina Garten / Barefoot Contessa 

Recipe: Weeknight Bolognese

Weeknight Bolognese

Ingredients

2 tablespoons good olive oil, plus extra to cook the pasta
1 pound lean ground sirloin (or traditional Pork)
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
3/4 pound dried pasta, such as orecchiette or small shells
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving

Directions

Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.

Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.

While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.

2010, Barefoot Contessa How Easy is That?

Prep time - 15 mins / 30 mins cook time / yield 4-5 servings