Upon his physician’s advice, my husband recently decided to go on the Keto diet for the next two months. Given the intrinsic role food plays in our lifestyle, I couldn’t let him do it alone. So I’ve joined him on this a high-fat, moderate-protein, no carb or sugar venture.
With limited access to the grocery store, I chose a recipe for a boneless chuck roast that required no more than what I already had on hand. Onions, a few herbs, a little tomato paste, and some white wine.
The recipe from Epicurious.com first appeared in the January 2005 issue of Gourmet magazine and, given its simplicity, it yielded, much to my surprise, one of the best pot roasts I’ve ever had either at home or in a restaurant.
This Saint Patrick’s Day was the first time I ever made corned beef and cabbage. Its debut at our table can only be attributed to our supermarket’s almost giving it away at a ridiculously low price and my better-half’s sneaking it into our grocery cart.
Being Italian and having attended a predominantly Irish parochial school in the 50s, I remember that Saint Patrick’s Day typically led to some kind of minor altercation between the Irish majority and the Italian minority, with the latter opting to celebrate their saint’s day, Saint Joseph, two days later on the 19th.
Even though our San Diego winters are nothing like those we experienced while living in New York City, they are nonetheless chillier and darker than our only other season “spring-summer-fall” and we find ourselves gravitating to hibernal fare like braises and stews. So with the arrival of daylight-saving time this weekend, I thought we’d have our last hurrah for winter cooking: a long braise of beef with loads of onions, anchovies, and green olives along with tomatoes and a full bottle of red wine.
“Best.” In the six years that I’ve been writing this blog, I don’t think I’ve used the word too often. But after preparing the recipe for Braised Oxtails with White Beans, Tomatoes, and Aleppo Pepper from “America’s Test Kitchen” on PBS, the subject of today’s post, I believe it ranks among the best dishes I’ve ever prepared. In fact, I can easily say that I’ve never made a better braise in all my years of cooking.
Slow and steady, so they say, wins the race. A perfect example is Marcella Hazan’s Ragu Bolognese, which requires six hours of simmering to yield “when clinging to the folds of homemade noodles,” to quote Marcella, “one of the most satisfying experiences accessible to the sense of taste.” But when you’re really hungry, especially after a nerve-racking day, sometimes quick and easy is the way to go.
“Not with a Bang but a Whimper” might well be an apt title for this post on Jamie Oliver’s “Bangin’ Beef Stew,” from his 5 Ingredients cookbook, which promised much bang but delivered little. Don’t get me wrong, the stew was not a disaster, but rather a rough disappointment.
A great sale on beef short ribs at my local Whole Foods triggered our Sunday supper. After returning home from the market, I started to look for recipes and found one I thought would be perfect for a late-summer night, Jacques Pepin’s “Beef Short Rib, Mushroom, and Potato Stew.” The fact that it utilized a pressure cooker made it especially appealing, as we were having a bit of a heat wave. I made another trip to the market to pick up the potatoes and dried shiitake mushrooms called for by the recipe. Back home, as my husband was unpacking the shopping bag, he asked what the mushrooms were for. When I told him, he looked a bit perplexed and said: “Didn’t you write that one up already?” I searched my blog and, sure enough, I had done a post on the dish last year.
Another cook-book search for a recipe that wouldn’t require another walk to the market (We don’t have a car.) yielded one that could use the just-purchased potatoes and didn’t call for anything I didn’t already have on hand. The source was Mark Bittman’s tome How To Cook Everything; the recipe, “Short Ribs Braised with Potatoes and Mustard.”
Sunflowers brought home by husband from our local farmers market evoked intimations of Tuscany that motivated me to prepare the subject of today’s post, peposo, a peppery Tuscan beef stew with a long history.
Every so often, our local grocery store gives away something for free; sometimes it’s a protein bar; other times, a can of soup. The most recent giveaway was a kielbasa, which coincided serendipitously with the publication of a recipe for Hasselback Kielbasa on the New York Times “Cooking” website.
The site’s stunning photo of the dish, along with the above confluence of events, pulled me from my typical traditional stance in the kitchen to give this recipe a try. With so few ingredients involved, most of them, including the kielbasa, already on hand, there wasn’t too much at risk.