Carrots

Soy-Braised Short Ribs
By Ming Tsai

Monday, August 9, 2010
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Who doesn't loooove ribs? Today east meets west — and goes south — with my Soy-Braised Short Ribs, a hearty main dish that is a great one-pot meal you can make either in your slow cooker or on your stovetop. I guarantee these ribs will be fall-off-the-bone delicious and will wow your barbecue guests with the flavor of kechap manis.

Serves 4

Ingredients
6 2×3 short ribs (about 4x3x2)
2 tablespoons coarse ground black pepper
Coarse ground sea salt
1 cup all-purpose flour
3 large carrots, peeled, roll cut
4 stalks celery, roll cut
2 yellow onions, 1 inch dice
5 slices of ginger
2 cups red wine
1 cup kechap manis
Water to cover
Rehydrated rice stick noodles, to serve
Canola oil to cook
Kosher salt and freshly ground black pepper to taste

Directions
Place a stovetop-safe slow cooker insert over medium-high heat, coated lightly with oil. In a pie plate, combine pepper and flour. Season ribs well and coat with flour. Place short ribs in oil and sear until browned on both sides, about 12-15 minutes. Remove short ribs to a plate and wipe out pan. Add just enough oil to lightly coat and add carrots, celery, onions, and ginger. Season with salt and pepper and sweat until just softened. Deglaze with wine and allow to reduce by 25%. Add kechap manis and short ribs and pour in just enough water to almost cover. Check for flavor and season if necessary. Cook on high setting in slow cooker for 4-5 hours. Serve hot with rice stick noodles.

Ming’s wine suggestion
2004 Kangarilla Road McLaren Vale Shiraz, McLaren Vale, Australia

Flavor: Spicy, dark berry with nuances of dark plum
Aroma: Deeply aromatic, with notes of mulberry followed by black and red berry fruits
Finish: Soft tannins

—Aged in French and American oak
—Made up of grapes from 3 separate locations, each yielding slightly different aromas and flavor profiles, resulting in a complex, multifaceted wine. This is a great match with the Soy-Braised Short Ribs.


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ming tsai thumbnail holding lime
Chef Ming Tsai is the host and executive producer of public television series Simply Ming. Each week, Simply Ming brings mouthwatering recipes inspired by the combination of East and West into homes across the nation.

Roasted Chicken with Beer
By Lidia Bastianich

Friday, August 6, 2010
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Everyone likes a good beer now and then, and not only to drink. I like to cook with it. As much as Italians love their wine, a good beer is enjoyed every now and then, and it’s even used in cooking — so next time you’re roasting chicken, think of adding some beer to it.

Ingredients
Whole chicken
Carrots
Celery
Onion
Fresh garlic
Sage leaves
Beer
Salt

Directions
Find your favorite recipe for roasted chicken.

Set your chicken to rest in a baking casserole. Now add some carrots, celery, onion, fresh garlic and sage leaves.

Season all with salt. Pour in a bottle a beer such as a pale ale, some stock and roast.

Be sure to baste the chicken periodically and it will not only be honey golden but taste savory and delicious.

With a glass a beer, what a perfect meal!

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Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBX 44.

Chicken Noodle Soup By Annie Copps

Thursday, March 3, 2011
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chicken noodle soup

It's almost universal: our appeal for chicken soup. I don't have any hard evidence that it cures anything, but I do know it's what I turn to when I've had a rough day.

Just about every culture has their version of chicken noodle soup which is a simple saute of onions, carrots, and celery, chicken stock and pasta. Once you get the basics, noodle around yourself using different shapes of pasta, or stir in some spinach or kale, or try grating some ginger, lemongrass, and some chile flakes for an Asian twist that open any stuffed nose or go Greek and whisk in a beaten egg and some lemon juice. Either way, make some chicken noodle soup.

Yield: 6 servings

Ingredients
1 carrot, peeled and diced
2 ribs celery, diced
1 clove garlic, minced
6 cups chicken stock, home made or low-sodium store bought
2 ounces angel hair pasta cooked al dente
Kosher or sea salt and freshly ground black pepper, to taste
1 tablespoon finely chopped fresh parsley

Directions
In a large soup or sauce pot, heat oil over medium heat.

Cook carrots, celery, and garlic 3 to 5 minutes, being careful not to brown the garlic.

Add stock and raise heat to high and bring to a boil. Cover and let simmer 5 minutes.

Add noodles and cook 5 minutes. Remove from heat; add parsley and season with salt and pepper.

Variations on Chicken Soup
Noodle around with different pasta shapes: little ones love pastina or alphabet shaped pasta (no need to pre-cook); try cooked egg noodles for richer flavor; or flavored pastas such as tomato or spinach.

For an Asian twist add 2 tablespoons grated ginger, 1 stalk lemongrass (smash the stalk to release some of its flavor), and a few pinches of dried red pepper flakes when you are sautéing the other vegetables. (Remove the lemongrass before serving.) This may not cure a cold, but it will certainly open your nasal passages and offer some relief—oh, and it tastes great.

Go Greek and make avgolemono soup. Substitute 1 cup cooked rice for the pasta and whisk together 2 eggs and the juice of one lemon. Add one cup of hot broth to the egg and lemon, whisk well, then whisk back the mixture back into the larger pot—do not boil again.

(Courtesy: Yankee Magazine)

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annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Tapenade-Stuffed Lamb Roasted With Carrots And Shallots By Annie Copps

Tuesday, March 1, 2011
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tapenade stuffed lamb

I love the slightly sweet and herbaceous flavor of lamb and as we move into late winter, a roasted lamb makes me think about the coming warm weather of springtime. This recipe is for a boneless leg of lamb with a Mediterranean stuffing of garlicky olives called tapenade.

You can make your own tapenade by pulsing olives, capers, garlic and shhhhh a bit of anchovy in your food processor or give yourself a break and buy some. Also, I have every confidence that you can de-bone a leg of lamb yourself, but your butcher will do it for you and likely do a much, better job.

Lay the lamb out on a flat surface and smear tapenade all over the top. Roll it and tie it. Then poke holes into the roast and stick slivers of garlic and small clips of rosemary into the holes. Place thelamb into a roasting pan with carrots and shallots and scatter any leftover rosemary around. Drizzle the whole business with olive oil and roast until a meat thermometer hits 130 for medium rare.

Once the lamb is cooked to your desired doneness, it is very forgiving and will wait for you, on a cutting board with a tent of foil to stay warm until you begin slicing—it's still good if it comes back to room temperature.

Yield: Serves 6 to 8

Ingredients
1 boneless leg of lamb (about 4 pounds)
1 cup store bought olive tapenade
3 garlic cloves, cut into slivers
2 leafy sprigs of rosemary, torn into small sprigs
Coarse salt and freshly ground black pepper
10 to 12 small shallots, peeled
4 large carrots, peeled and cut into chunks the size of the shallots
Extra-virgin olive oil

Directions
If the lamb is rolled or tied, remove any string or netting and lay it out flat on a cutting board. Trim away any excess fat that the butcher may have left, taking care not to cut any large holes in it.

Arrange the lamb so that it is bone-side up and fat-side down. Spread the surface with the tapenade and roll the lamb up into a cylinder. Don't worry of some of the tapenade spill out of the roll.

Using butcher twine, secure the roll by tying loops of twine at 1 1/2 inch intervals along its length. Fishing by weaving a long loop of twine lengthwise though the loops. Collect any tapenade that may have squeezed out and rub it over the surface of the lamb. Using the point of a sharp paring knife, make incisions all over the roast and stuff each one with a garlic sliver and small rosemary sprig.

The lamb may be prepared several hours ahead up to this point. Refrigerate the lamb if you plan to wait more than 1 hour before roasting.

Preheat the oven to 350 degrees.

If the lamb has been refrigerated, let it sit at room temperature for about 30 minutes. Lightly oil a roasting pan. Place the lamb in the pan, and arrange the shallots and carrots around it.

Season the meat and vegetables with salt and pepper and drizzle with olive oi. Scatter any leftover rosemary over the vegetables, and toss to coat.

Roast in the lower third of the oven, stirring the vegetables once or twice, until the meat reaches 130 degrees on an instant-read thermometer (for medium), 1 1/2 to 2 hours. Cover loosely with foil and let rest for 20 minutes.

Remove the strings and carve into 1/2-inch thick slices for serving.

(Courtesy: Yankee Magazine)

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annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Classic Beef Brisket By Annie Copps

Thursday, March 3, 2011
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beef brisket sliced on plate

In Texas, a brisket would go on the grill. In Ireland it would get corned (that means a weeklong bath in herbs and salt), then boiled. And in a Jewish family, a brisket is the center of the holiday table.

Nobody will makes this better than Bubbe, but us mortals can make something pretty delicious, if we start with about 6 pounds of "point-cut" or "deckle" beef brisket—it will have more fat in it and that will make for a more delicious and moist brisket. Heat your oven to 350 and pat dry the beef—this is crucial to good sear.

Season it well on all sides with salt and pepper then brown the daylights out of it on all sides—deep brown, people. Remove it to a plate and let's really build some flavors.

To the pan, add onions, carrots, celery, garlic, wine, thyme, bay leaves, tomato, worstershire sauce, and chicken stock.

Put them brisket and any juices back in the pan. Cover and put it in the oven for 3 hours or until very tender. It's good to go for dinner or reheat the next day. Or slice and make the most delicious sandwich with grainy mustard and caramelized onions.

Yield: Serves 8

Ingredients
1 5 to 6 pound point-cut beef brisket
Kosher or sea salt
freshly ground black pepper
3 tablespoons olive oil
1 cup chopped onion
2 cups roughly chopped carrot
1 cup roughly chopped celery
2 tablespoons chopped garlic
1 bottle dry red wine
8 large fresh thyme sprigs
2 bay leaves
3 tablespoons tomato paste
1 tablespoon Worstershire sauce
4 cups chicken stock
4 cups pearl onions, frozen are fine

Directions
Heat oven to 350°F.

Season brisket with salt and pepper.

In a Dutch oven over medium-high heat, heat olive oil and brown brisket, on both sides; about 5 minutes per side. Remove to a plate.

Add onion, carrot, celery to the pan and sauté about 5 minutes.

Add garlic and sauté about 5 minutes more.

Add wine, thyme, and bay leaves; bring to a boil and cook until liquid is reduced to by half, about 10 minutes.

Stir in tomato paste, Worstershire sauce, and stock and bring to a boil.

Add brisket (and any juices that have accumulated) back to the pan. And nestle into the vegetables and liquid.

Cover about place in oven for about 3 hours or until very tender, turning and the brisket over every 45 minutes or so.

Transfer meat to platter and let rest 20 minutes. Strain pan juices and discard solids. Let the pan juices sit until the fat separates. Skim off and discard the fat, add pearl onions, then bring the sauce to a boil and reduce by half.

Thinly slice meat across grain and place on a serving platter. Spoon sauce over the top and serve remaining sauce in a gravy boat.

(Can be made 1 day ahead. Cover meat and sauce separately; chill. Arrange meat in baking dish. Cover with foil; re-warm in 350°F oven about 40 minutes. Or terrific as a sandwich with mustard and pickles.)

(Courtesy: Yankee Magazine)

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annie copps
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Rice & Lentils by Lidia Bastianich

Tuesday, December 7, 2010
2 Comments   2 comments.

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rice and lentils
Riso e Lenticchie

Serves 8 or more as a first course or soup

Ingredients
2 ounces pancetta or bacon, cut in pieces
1 cup onion cut in 1-inch chunks
1 cup carrot cut in 1-inch chunks
1 cup celery cut in 1-inch chunks
6 fresh sage leaves
2 tablespoons butter
2 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
½ cup dry white wine
8 to 10 cups hot water
1 tablespoon kosher salt
1 ½ cups lentils, rinsed and picked over
1 ½ cups Italian short-grain rice, such as Arborio, Carnaroli, or Vialone Nano
1 cup chopped scallions
½ cup grated Grana Padano or Parmigiano-Reggiano, plus more for passing

Directions
Drop the pancetta or bacon pieces into the food-processor bowl, and pulse several times, to chop the meat into small bits. Scrape all the chopped pancetta right into the heavy saucepan. Put the onion, carrot, and celery chunks and the sage leaves into the empty food-processor bowl, and mince together into a fine-textured pestata.

Put the butter and olive oil into the saucepan with the minced pancetta, and set over medium-high heat. Cook, stirring, as the butter melts and the fat starts to render. When the pancetta is sizzling, scrape in the vegetable pestata, and stir it around the pan until it has dried and begins to stick, 4 minutes or so. Clear a space on the pan bottom, and drop in the tomato paste, toast it in the hot spot for a minute, then stir together with the pestata.

Raise the heat, pour in the white wine, and cook, stirring, until the wine has almost completely evaporated. Pour in 8 cups of hot water and the tablespoon salt, stir well, and heat to the boil. (Add all 10 cups of hot water if you want to serve the rice and lentils as a thick soup rather than a denser riso.)

Cover the pan, and reduce the heat slightly, to keep the water at a moderate boil, and let it bubble for 20 minutes or so, to develop the flavors.

Stir in the lentils, return to a gentle boil, and cook, partially covered, stirring occasionally, until the lentils just start to soften, 10 to 15 minutes. Stir in the rice, return to a bubbling simmer, and cook, cover ajar, until the rice is al dente, 13 minutes or so. If the dish is thickening more than you like, lower the heat and cover the pan completely. If it seems too thin and wet, remove the cover and cook at a faster boil. When the rice and lentils are fully cooked, turn off the heat. Stir in the scallions and grated cheese.

Serve in warm bowls, passing more cheese at the table.

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