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Showing posts from March, 2020

The NY Times No Knead Bread

Originally developed by Jim Lahey of Sullivan Street Bakery. Published by NY Times and food writer Mark Bittman.  Incredibly easy and well worth the time.   This recipe makes one loaf Ingredients   3 cups All Purpose unbleached Flour or Bread Flour 1/4 tsp Instant Yeast 2 tsp Salt 1 1/2 cups, and 2 Tbsp slightly warm Water In a large mixing bowl, combine the flour, yeast and salt. Give it a quick stir to incorporate. Pour in the water, and with a spoon, stir until blended and all the flour is incorporated. The dough will be rough and shaggy, almost like a scone dough, and fairly sticky. This step only takes one minute.  Cover the bowl with plastic wrap and let it sit out on the counter for 18 hours. If your kitchen is cold, you might need 24 hours. No need for a “warm” spot, room temperature is fine.   The dough will be ready when the surface is level and bubbly.  Preheat the oven to 450˚, with the enamel pot inside, and with

Biscuit Topped Apple Cobbler

This is a great way to use up any leftover apples or other fruit and handy if you’ve got some canned biscuits laying around as well. I ngredients 4 large Granny Smith Apples, peeled and cored. Cut into 1 inch pieces.  4 Tbsp Butter 1 tsp Cinnamon  1/2 tsp Nutmeg  1/2 cup Sugar 2 tsp Vanilla Extract Pinch of Salt 1 can of Flaky Biscuits  Topping 1 Tbsp Butter 3 Tbsp Sugar After peeling, coring and cutting the apples into 1 inch pieces, put them into a sauce pan with the 4 melted tablespoons of butter. Add a pinch of salt and allow them to soften and reduce.  Then add sugar, cinnamon, vanilla and nutmeg. Continue cooking until slightly thickened. If you find they are not sufficiently thickened, add a cornstarch slurry and continue cooking. You make a slurry by adding 1 tsp of cornstarch with 2 tsp of water and mixing together. Once at desired  thickness, p our into a pie dish/pan to cool. A square Pyrex can work as well Preheat

Pasta all'Amatrice

This was a specialty of the original Florence’s in the North End of Boston. Sadly Florence has passed away and the original restaurant closed in 2015, but I like the idea of keeping this dish alive. I've heard they've reopened as the Florentine Cafe. The North End has traditionally been a home for Italian immigrants and is packed with great restaurants and bakeries.  In addition, it is also the home of Paul Revere's house and the Old North Church. If you visit Boston, it's  well worth a visit. After I moved away from Boston, I tried to recreate Florence's recipe, and I think this is very close to the original.  This sauce can be made thicker and more concentrated by just using one can of tomatoes. It’s your choice. For the purists, they would likely disagree that this is the famous pasta from the town of Amatrice. However I like both. If you want to sample the "real" dish from Amatrice, here is a link.

Beef Bourguignon- Country French at it's best.

So rainy and cold here today, it just begs for some French bistro comfort food.  So, time to crack open a nice bottle of wine and make a hearty beef stew. I just braved the weather to pull together the basics for preparing my beef bourguignon. Ingredients 2 Tbsp. Butter 3 cloves of Garlic, chopped 1 Shallot, chopped  1/4 lb. lightly smoked, unsmoked Bacon or salt pork 1 lb pearl Onions, blanched in boiling water for 5 minutes and then peeled. Frozen pearl onions are a good time saver.  ½ lb of whole Mushrooms 4 lbs. of boneless Beef Short Ribs, or Beef Chuck, cut into 2 to 3inch pieces 3 large Carrots, peeled and chopped into 2 to 3 inch pieces, or a 1 lb bag of baby Carrots 1 bottle of Red Wine (Pinot Noir is perfect) ½ cup Cognac ½ tsp. dried Thyme, or 6 stalks of fresh thyme 2 Bay Leaf 3 tsp. of Salt  Fresh ground Black Pepper Cut the meat and put into a large bowl or plastic freezer bag with 4 springs of the fresh thyme, 1 bay leaf and two

Risotto alla Parmigiano Reggiano, the perfect rice dish?

Risotto is one of the most amazing dishes known to man. It is a simple combination of butter, stock and rice, which when properly prepared rises to an art form. Many people do not know this, but in Italy rice is raised in the north in two main areas, the Piemonte (think Milan and Turin) and the Veneto, which is the area of Venice.  The north of Italy has always been more of a rice centric region while the south was more of a pasta centric region. While not complicated to make, for an authentic risotto, the ingredients and cooking process must be followed carefully. I have seen many variations on this theme, but a basic recipe is a good place to start. There are a few things you must remember to make a good risotto: Only use true Italian Carnaroli or Vialone Nano rice, other rice just doesn’t give equal results. If you’re in a pinch, medium grain rice will give you vastly superior results to long grain rice, but it's not quite the same. These rices can be p