RIGATONI ALLA GENOVESE | ALLRECIPES
Provided by: Chef John
Categories: Italian Beef Main Dishes
Total time: 10 minutes
Prep time: 30 minutes
Cook time: 9 hours 30 minutes
Yield: 8 servings
|1 tablespoon olive oil|
|6 ounces pancetta or salt pork, diced|
|2 ½ pounds beef chuck|
|2 teaspoons kosher salt|
|½ cup diced celery|
|½ cup diced carrot|
|1 teaspoon kosher salt|
|1 teaspoon freshly ground black pepper|
|1 tablespoon tomato paste|
|1 bay leaf|
|⅔ cup white wine|
|4 pounds yellow onions, sliced|
|2 pounds red onions, sliced|
|salt to taste|
|2 (16 ounce) boxes uncooked rigatoni|
|1 tablespoon chopped fresh marjoram leaves|
|1 pinch cayenne pepper|
|2 tablespoons freshly grated Parmigiano-Reggiano cheese|
- Heat oil in a large pot over medium heat. Cook pancetta until most of fat is rendered out, about 6 minutes. Remove cooked pancetta with a slotted spoon and save.
- Raise heat to high and transfer meat to the pot. Season with salt. Cook and stir until liquid releases from beef and begins to evaporate, and meat browns, 10 to 15 minutes.
- Reduce heat to medium-high. Add celery, carrots, reserved cooked pancetta, salt and pepper. Cook and stir about 5 minutes. Add a heaping tablespoon of tomato paste, bay leaf, and white wine. Cook and stir, scraping up the brownings from the bottom of the pan, 2 to 3 minutes. Add sliced onions. Reduce heat to medium. Cover pot and cook 30 minutes without stirring. After 30 minutes, stir onions and meat until well mixed. Cover again, and cook another 30 minutes. Stir.
- Reduce heat to low and cook uncovered 8 to 10 hours, stirring occasionally. Skim off fat as mixture cooks. If sauce seems to reduce too much, add water or broth as needed to maintain a sauce-like consistency. Cook until beef and onions seem to melt into each other.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until just barely al dente, 10 to 12 minutes. Drain.
- Add rigatoni to the sauce and cook until heated through. Serve topped with a pinch of marjoram and freshly grated Parmigiano-Reggiano cheese.
Calories 891.2 calories, CarbohydrateContent 116.8 g, CholesterolContent 79.9 mg, FatContent 29.5 g, FiberContent 10.1 g, ProteinContent 38.9 g, SaturatedFatContent 10.3 g, SodiumContent 1022.2 mg, SugarContent 19.2 g
SURIMI (IMITATION CRAB) SALAD | KAREN’S KITCHEN STORIES
Provided by: Karen’s Kitchen Stories
Total time: 10 minutes
Prep time: 10 minutes
|12 ounces of flake surimi/krab|
|3 tablespoons minced shallots|
|1/2 cup minced celery|
|6 tablespoons mayonnaise|
|1 teaspoon lemon juice|
|1/2 teaspoon sweet paprika|
|1/2 teaspoon Old Bay seasoning|
|1/4 teaspoon mustard powder|
|1/4 scant teaspoon kosher salt|
|1/4 teaspoon freshly ground black pepper|
|1 1/2 tablespoons chopped fresh dill|
|1 1/2 tablespoons chopped fresh parsley|
|Dash or two of hot sauce such as sriracha or Tabasco (optional)|
- Combine the surimi, shallots, and celery in a large bowl.
- Stir in the mayonnaise and lemon juice.
- Add the paprika, Old Bay, mustard powder, salt, and pepper, and stir.
- Add the fresh dill and parsley and mix. Add a few dashes of hot sauce to taste.
Calories 169.01, FatContent 10.75, SaturatedFatContent 1.78, CarbohydrateContent 12.36, FiberContent 0.83, SugarContent 5.24, ProteinContent 5.84, SodiumContent 617.85, CholesterolContent 19.95
GENOISE WITH PASSION FRUIT SWISS MERINGUE BUTTERCREAM | MARTHA …
Provided by: Martha Stewart
|Nonstick cooking spray with flour|
|6 tablespoons unsalted butter|
|1 teaspoon pure vanilla extract|
|5 large eggs|
|1/2 cup plus 2 tablespoons superfine sugar|
|2/3 cup cake flour, sifted|
|1/2 cup cornstarch|
|Passion-Fruit Swiss Meringue Buttercream|
- Preheat oven to 350 degrees with rack set in the lower third. Spray a 9-by-3-inch round baking pan with nonstick cooking spray; line pan with a parchment paper round and spray again. Set aside.
- In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove pan from heat and pour butter into a large bowl, leaving any burned sediment behind; stir in vanilla and keep warm (110 to 120 degrees).
- Lightly whisk together eggs and sugar in the bowl of an electric mixer; set mixer over (but not touching) simmering water and heat, whisking constantly, until lukewarm to the touch. Transfer bowl to electric mixer fitted with the whisk attachment and beat on high speed until light, airy, and quadruple in volume, at least 5 minutes. Whisk 1 cup egg mixture into warm melted butter mixture; set aside.
- Sift together flour and cornstarch. Gently and quickly fold half the flour mixture into remaining egg mixture until all the flour is absorbed. Repeat process with remaining flour mixture. Fold in butter mixture to combine and transfer to prepared baking pan.
- Transfer pan to oven and bake until golden brown and starts to shrink slightly from the sides of the pan, 20 to 30 minutes. If possible, avoid opening the oven door until cake has baked at least 30 minutes, as cake is fragile and may fall. Remove cake from oven and unmold immediately onto a wire rack to cool. Let cool completely before cutting into layers and frosting with buttercream.
How do you make a salade Liégeoise?
How do you make a Salade Liégeoise? As every Belgian knows, a Salade Liégeoise is a very typical warm salad made with three basic ingredients: green beans (string beans), bacon and potatoes. It comes from the city and region of Liège, near the German-Dutch borders with Belgium.
What to eat in Liégeoise?
As every Belgian knows, a Salade Liégeoise is a very typical warm salad made with three basic ingredients: green beans (string beans), bacon and potatoes. It comes from the city and region of Liège, near the German-Dutch borders with Belgium.
What is salade lyonnaise?
One of the entry-meal items is a salad called Salade Lyonnaise. This salad is delicious in flavor and packed with protein. I changed some of the ingredients to reflect a better flavor.
What is a niçoise salad?
At its root, a niçoise salad consists of a local raw vegetables. So, no potatoes nor green beans (as suggested by some recipes) and for seasoning: just olive oil, salt and pepper never any Italian dressing and even less mayonnaise ( Such a crime, you’d be called a ‘Paillaso’ which means: buffoon, clown in my region)