Tonight I made Baby Back Ribs with Tuscan BBQ Sauce.
INGREDIENTS:
3 racks of baby back ribs Gray salt and freshly ground black pepper 1 cup honey 1/4 cup soy sauce 1/2 cup balsamic vinegar 1 cup ketchup 1/4 cup espresso 2 tablespoons extra virgin olive oil 2 tablespoons minced garlic
METHOD:
Preheat the oven to 325 degrees F. Cut each rack of ribs in half and [...]
Tonight I made Coq–au-vin.
INGREDIENTS:
1 bottle /1 liter plus 1 cup/225 ml of red wine 1 onion, cut into a 1-inch/2.5 cm dice 1 carrot, cut into ¼-inch/6-mm slices 1 celery rib, cut into ½ inch/1-cm slices 4 whole cloves 1 tbs. /14g whole black peppercorns 1 bouquet garni, (2 sprigs thyme, 1 sprig parsley, 1 bay leaf wrapped [...]
I made Amarone Osso Buco Pot Roast for dinner tonight.
INGREDIENTS:
Osso Buco: 1 cup all-purpose flour Sea salt and freshly ground black pepper 4 pieces veal shank for osso bucco Extra-virgin olive oil 3 tablespoons unsalted butter 1 onion, diced 1 celery stalk, diced 2 carrots, diced 1 lemon, zest peeled off in wide strips with a vegetable peeler 1 head garlic, cut horizontally through the [...]
Tonight I made Boeuf Bourguignon for dinner.
SUMMARY:
Traditionally, this dish is cooked entirely in red wine. And that’s fine, just fine. But if you listened to me earlier, and keep a stash of good, strong demi-glace kicking around in your freezer, a couple of spoonfuls give the sauce a nice flavor boost. This is one of [...]
Tonight I made Chicken with Mushrooms and Marsala.
INGREDIENTS:
1 whole free-range chicken (3 pounds), cut into 8 pieces 2 cloves of garlic, minced 1/2 bunch fresh thyme 2 cups mushrooms cut in half 2 shallots, diced 1 1/2 cups sweet marsala wine 1 cup chicken stock 1/2 stick unsalted butter, cut into cubes Extra-virgin olive oil Kosher salt and freshly ground black pepper 1/4 bunch flat-leaf [...]
Tonight I made Filet of Beef, Sauce Porto with Roasted Shallots. If you have Anthony Bourdain’s “Les Halles” Cookbook: Classic Bistro Cooking, the recipe is on pages 136 – 137 (Hardcover).
INGREDIENTS:
12 shallots, peeled whole 1 shallot, peeled, thinly sliced 5 tablespoons butter 4 8-ounce beef filets salt and freshly cracked peppercorns 1 tablespoon oil 1 teaspoon flour 3 ounces port 1 cup strong [...]
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I made Southern Indian Lamb Curry for dinner tonight.
INGREDIENTS:
1/4 cup extra-virgin olive oil 1 1/2 tablespoons cloves 1 1/2 tablespoon cumin seed 11/2 tablespoon fennel seed 1 1/2 tablespoon coriander seed 1 1/2 tablespoons turmeric 1 cinnamon stick 2 fresh bay leaves 10 fresh curry leaves 3 lbs. boned shoulder lamb, cut into 1-inch cubes 1 fresh red chili 2 medium onions, roughly chopped 5 cloves garlic, [...]
I made Chicken Cacciatore for dinner.
INGREDIENTS:
Olive oil, as needed 1 (4 to 5-pound) chicken, cut into 8 to 10 pieces Kosher salt 2 large onions, sliced Pinch crushed red pepper flakes 4 garlic cloves, smashed and finely chopped 1 red pepper, cut into 1/2-inch dice 1 yellow pepper, cut into 1/2-inch dice 1 lb. cremini mushrooms, cleaned and sliced 2 cups dry white wine 2 [...]
Tonight I made Pot-au-feu. If you have Anthony Bourdain’s “Les Halles” Cookbook: Classic Bistro Cooking, the recipe is on pages 204 – 205 (Hardcover).
INGREDIENTS:
1 lb tender beef shoulder or brisket 6 pieces of oxtail, cut 1½ inches thick 6 beef short ribs 1 veal shank, on the bone 8 whole cloves 2 onions, cut in half 6 leeks, white part only 2 [...]
Tonight I made Roast Chicken with Herbed Mushrooms.
Here’s the recipe:
INGREDIENTS:
1 (3 pound) organic free-range chicken Kosher salt and freshly ground black pepper 1/2 red onion, quartered 1/2 lemon, cut into 4 pieces 1/2 head garlic, about 6 cloves, smashed 1 bunch fresh thyme 1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling 1/2 lb. sliced bacon, cut in 1/2 3 lbs. whole [...]