Tuesday, October 26, 2010

BF's Black Pepper Biscuits

4 cups all purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 T cold unsalted butter, cut into small pieces
1 1/2 cups cold buttermilk
1/2 cup heavy cream
2 T coarsely ground black pepper
4 T unsalted butter, melted

Preparing the biscuits:
Preheat oven to 450 degrees F.

Combine flour, baking powder, baking soda and salt in the bowl of a food processor. Pulse twice to distribute the ingredients evenly. Scatter the butter over the top of the flour mixture and pulse 4 or 5 times or until the mixture resembles coarse meal. Add the buttermilk and pulse until the mixture just begins to come together.

Scrape the dough onto a lightly floured counter. Pat the dough into a 10- by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to make 8 biscuits then place them on the prepared baking sheet. Press together the scraps of dough, and repeat process. Place the biscuits on 2 baking sheets lined with parchment paper; brush the tops with cream and sprinkle with black pepper. Bake the biscuits for 12 to 15 minutes or until lightly golden brown. Remove from the oven and brush the tops with melted butter.

Serves 4 to 6


BF's Chicken Fried Steak

1 1/4 pound boneless round steak, fat trimmed and pounded a 1/4-inch thick
1 1/2 cups buttermilk
kosher salt and freshly ground black pepper
2 1/2 cups all purpose flour
1 T garlic powder
1 T onion powder
1 T sweet paprika
1 teaspoon cayenne pepper
canola oil
1/2 pound slab bacon, cut into lardons
2 heaping T all purpose flour
2 cups whole milk, heated
2 T heavy cream
finely chopped fresh thyme
salt and freshly ground black pepper
fresh thyme sprigs

Preparing the steak:
Preheat oven to 250 degrees F. Cut the steak into 4 equal portions.

Place the buttermilk in a medium baking dish and season with salt and pepper. Combine the flour, garlic powder, onion powder, paprika, cayenne and 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl and divide between 2 baking dishes.

Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second dish of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.

Place 1-inch of oil in a large cast iron skillet until it reaches 350 degrees F on a thermometer. Add the steak, 2 pieces at a time and cook until golden brown on both sides. Remove to a plate lined with paper towels and season with salt. Repeat with the remaining meat. Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy.

Remove all but 2 tablespoons of the fat from the pan, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.

Return the pan to the stove over medium heat. Whisk the flour into the pan and let cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened. Stir in the heavy cream and thyme and season with salt and lots of freshly ground black pepper. Serve 1 piece per person ladled with some of the sauce and garnished with a few pieces of bacon. Garnish with thyme sprigs.

Serves 4


Chicken Enchiladas

Ingredients for roasted tomatillo chile salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced

* * * * * * * *

Ingredients for enchiladas:
extra virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all purpose flour
2 cups chicken stock, storebought
chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
chopped tomatoes and cilantro leaves, for garnish
spicy black beans, recipe follows
yellow rice, recipe follows
guacamole, optional

* * * * * * * *

Ingredients for spicy black beans:
2 cups (about 1 pound) dried black beans, picked over, soaked overnight
3 T extra virgin olive oil
1/2 medium onion, diced
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 bay leaf
kosher salt
freshly ground black pepper

* * * * * * * * *

Ingredients for yellow rice:
2 cups long grain rice
4 cups water
2 cloves garlic, smashed
1 T turmeric
1 teaspoon kosher salt
1 bay leaf

Preparing the salsa:
Preheat oven to 400 degrees F.

On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

* * * * * * * * *

Preparing the enchiladas:
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Serve hot with spicy black beans and yellow rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.

* * * * * * * * *

Preparing the beans:
In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.

In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.

* * * * * * * * * * * *

Preparing the yellow rice:
Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.


Iggy's Shortbread Cookies

3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped

Preparing the cookies:
Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

Drizzle 1/2 of each cookie with just enough chocolate to coat it.

Makes 20 cookies


Cheddar And Herb Biscuits

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cayenne pepper
2 T freshly chopped chives
1 T freshly chopped parsley leaves
3/4 cup grated sharp yellow Cheddar cheese
1 cup buttermilk, or 1 cup regular whole milk with 2 T white distilled vinegar, left to sour for a couple of minutes
4 T butter, melted

Preparing the dough:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a large bowl, mix flour, baking powder, salt, sugar, and cayenne together using a whisk. Add the herbs, cheese and buttermilk. Stir together until dough forms. Once dough has formed, using an ice cream scooper, scoop out dough onto baking tray. With a brush, lightly butter tops. Bake for 15 minutes.

Makes 12 to 15 biscuits


TF's Arugula Salad And Vinaigrette Dressing

1 shallot, finely minced
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
1/4 cup extra virgin olive oil
1 teaspoon sugar
1 teaspoon honey
kosher salt and freshly ground black pepper
6 cups arugula

Preparing the dressing:
Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.

Toss arugula with vinaigrette, to taste.

Serves 4


Roasted Vegetables And Grits

1/2 medium butternut squash, peeled and cut into 1/2-inch pieces
4 plum tomatoes, halved lengthwise
4 cloves garlic, smashed
4 sprigs fresh thyme
6 T extra virgin olive oil
kosher salt
1 1/2 pounds mixed mushrooms, halved
1 cup old-fashioned grits
2 cups vegetable broth
1 1/2 cups milk
5 T unsalted butter
pinch of cayenne pepper
1/3 cup chopped hazelnuts
1 tablespoon light brown sugar
2 T cider vinegar
1/2 cup crumbled blue cheese, such as gorgonzola
Preparing the vegetables:
Adjust the oven racks to their top positions and preheat the oven to 475 degrees. Toss the squash, tomatoes, garlic and 2 sprigs thyme with 2 tablespoons olive oil and 1/2 teaspoon salt in a large bowl. Spread the mixture on a baking sheet, turning the tomatoes skin-side up. Toss the mushrooms with the remaining 4 tablespoons olive oil and 1/2 teaspoon salt in the same bowl; spread on another baking sheet. Place the tomato mixture on the top rack and the mushrooms underneath and roast until the squash is tender, the tomatoes char and the mushroom edges are crisp, 40 minutes.

Meanwhile, combine the grits, broth, milk, remaining 2 sprigs thyme, 1 tablespoon butter, 1/2 teaspoon salt and the cayenne pepper in a large microwave-safe bowl. Microwave on high, uncovered, for 16 minutes, stirring halfway through. (The grits should be fairly thick; if they're not, microwave up to 2 more minutes.) Remove and discard the thyme.

Heat the remaining 4 tablespoons butter in a small skillet over low heat. Add the hazelnuts and cook, stirring frequently, until fragrant and slightly brown, about 4 minutes. Whisk in the brown sugar and vinegar and remove from the heat.

Divide the grits among 4 plates. Top each with a portion of the roasted vegetables and crumbled blue cheese. Drizzle with warm hazelnut butter sauce before serving.

Serves 4


TF's Roasted Tomato Soup

2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
vine cherry tomatoes for garnish, optional
1/2 cup extra virgin olive oil
salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 T butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional
Preparing the soup:
Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

Serves 4 to 6


Mexican Prawns

2 T butter
1 T olive oil
1 pound medium prawns, peeled and deveined, tail on
salt and freshly ground black pepper
1/4 cup minced onion
8 garlic cloves, minced
3 T white wine
1 T fresh lime juice
2 T chopped fresh parsley leaves

cooked white rice

Preparing the shrimp:
Melt the oil and butter in heavy medium skillet over medium heat. Season the shrimp with salt and pepper, to taste. Cook for about 4 minutes until almost fully cooked. Using a slotted spoon, transfer the shrimp to a plate and tent it with foil. Add the onion and garlic and cook until the onion is translucent, about 6 minutes. Stir in the wine and bring to boil, scraping up the brown bits on the bottom of the pan. Boil for 1 minute. Stir in the lime juice and parsley. Return the shrimp to the pan and toss to coat with sauce and Continue to cook until the shrimp are fully cooked, about 1 minutes. Season with salt and pepper, to taste.

Serves 4


Five Cheese Lasagna

1 T olive oil
1 small white onion, diced
1 clove garlic, minced
1 (16-ounce) can San Marzano crushed tomatoes
1 1/2 teaspoons Italian seasoning (or 1/2 teaspoon each of dried oregano, thyme and parsley)
salt and freshly ground black pepper
1 (16-ounce) package lasagne noodles (which contains approximately 16 to 20 noodles)
1 T olive oil
4 ounces mascarpone cheese
4 ounces ricotta cheese
1/2 cup grated parmesan (about 4 ounces)
2 large eggs
1/4 cup fresh basil leaves, finely chopped plus about 12 small sprigs to garnish
2 T fresh oregano leaves, finely chopped (about 2 or 3 sprigs stripped from stems)
1/2 pound sliced provolone
1 cup shredded mozzarella (about 8 ounces)

Preparing the lasagna:
Bring a large pot of salted water to a boil for the lasagne noodles.

Preparing the sauce:
Heat olive oil over medium-high heat in a medium saucepot, saute garlic and onion until the onions become translucent. Add crushed tomatoes, Italian seasoning and salt and pepper, and stir to combine. Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, checking periodically to make sure the sauce doesn't burn.

Boil the lasagne noodles until al dente, about 15 minutes. Drain and transfer to a large bowl. Toss with olive oil so the noodles don't stick together. Let cool.

This lasagne will have 4 layers but 2 different types of cheese layers. One cheese layer will consist of mascarpone, ricotta, parmesan and egg to bind. Combine these 4 ingredients in a bowl and set aside briefly. Preheat oven to 350 degrees F.

Layer 4 to 5 lasagne noodles lengthwise side by side in an ovenproof lasagne dish with edges overlapping. Top with half of the mascarpone/ricotta cheese mixture. (It is easiest to drop evenly spaced spoonfuls of this over the noodles, and then spread it out.) Distribute half of the fresh basil and half of the fresh oregano over the cheese, then layer another 4 or 5 lasagne noodles over the cheese in the same fashion as the first layer of noodles.

The second layer of cheese will consist of provolone and mozzarella. Spread half of the provolone cheese slices over the second layer of noodles and sprinkle with half of the mozzarella. Repeat the process with the noodles, remaining mascarpone/ricotta and noodles for the third layer. For the last layer, spread out the remaining noodles, top with remaining provolone, but then ladle the tomato sauce over and finish with the remaining mozzarella.

Bake in the oven for 30 minutes, remove and let rest for 10 minutes before slicing. Garnish with fresh basil sprigs.

Serves 12


Onion and Cheese Tarts

2 frozen puff pastry sheets, defrosted
1 T butter
1 T olive oil
1/4 cup finely sliced red onion
1/4 cup finely sliced onion
2 scallions, finely sliced
1 T finely chopped chives
1 egg
1/3 cup heavy cream
1 teaspoon salt
3 ounces goat cheese

Preparing the tarts:
Preheat oven to 375 degrees F.

Take a 2 1/2-inch round cookie cutter and cut out 12 rounds from 2 sheets of puff pastry. Place rounds of dough into each hole of a mini muffin pan, pressing gently to form a cup and giving room for the filling. Cover with plastic wrap and keep the prepared pan in the refrigerator or freezer (depends how long until you need it).

In a skillet add butter and oil. Throw in the onions and cook gently until softened and caramelized, stirring frequently for about 15 to 20 minutes. Once cooked add the scallions and chives. Set aside to cool slightly.

In a bowl whisk together the egg, cream, and salt. Add the cooked onions to the custard, stirring thoroughly. Pour into the prepared pastry cups with a spoon. Break up the goat cheese and place on top of tarts. Bake for 20 to 25 minutes.

Serves 4


Braised Cipollini Onions

2 T butter
2 pounds cipollini onions, peeled
salt and freshly ground black pepper
1/2 cup red wine
1/4 cup balsamic vinegar

Preparing the onions:
In a large straight-sided saute pan over medium-high heat, melt butter and add onions. Season, to taste, with salt and pepper. Saute until nicely browned then add the wine and vinegar. Bring to a boil, cover, reduce heat and simmer until onions are completely cooked through and tender, about 15 minutes. Remove lid, turn heat up and let the liquid reduce and thicken until it forms a glaze and coats the onions well.

Serves 6 to 8


Glazed Chocolate Cupcakes

Ingredients for the cupcakes:
nonstick baking spray
1 cup plus 2 tablespoons lightly salted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar
3 eggs
2 1/2 cups plus 2 tablespoons all-purpose flour
1 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 cups whole milk yogurt

* * * * * * *

Ingredients for the glaze:
8 ounces semisweet chocolate
3/4 cup sour cream
1 teaspoon vanilla extract
1 T cocoa powder
4 T light corn syrup
Preparing the cupcakes:
Preheat the oven to 350 degrees F. Spray the bottoms 24 the cupcake pans with nonstick spray. Fill each with a double layer of cupcake papers. Alternatively, use a nonstick cupcake tin and spray the sides and bottoms with nonstick spray. Set aside.

In the bowl of a stand mixer fitted with a whisk attachment, cream together the butter and granulated sugar until smooth, 3 to 5 minutes. Scrape down the sides with a rubber spatula and mix to blend. Add the brown sugar and continue mixing until both sugars are fully integrated and the butter soft, 3 to 5 additional minutes. With the mixer on a slow speed, add the eggs, 1 at a time.

In a medium bowl, sift together the flour, cocoa powder, baking powder, salt and cinnamon. With the mixer still on low speed, gradually incorporate about half of the flour mixture. When fully mixed, add half of the yogurt. Add the remaining flour and the remaining yogurt. The batter will be fairly dense and thick. Fill the tins a little more than 3/4 full. For a mold that has between 3 and 4-ounce holes, I like to use a 1/3 cup measure, leveled, to fill each one with the same amount of batter. When the tray(s) are full, tap the tray a few times on a flat surface to level the batter out and put the tray(s) in the center of the oven.

Bake for 8 minutes then rotate the cupcakes halfway. Bake for an additional 10 minutes. A cake tester, when inserted into the center of a cupcake, should emerge clean. Remove the cupcakes from the oven and allow them to cool for 5 minutes. Gingerly remove them from the tins so the heat from it doesn't continue to cook the cupcakes and risk drying them out. Set aside to cool completely.

Preparing the glaze:
In a small, heatproof bowl, melt the chocolate over a pot of simmering water (a double boiler). In a small saucepan, gently heat the sour cream over low heat. When the cream begins to simmer, shut off the heat and whisk in the vanilla. Use the tablespoon measure to measure out the cocoa powder and add it to the sour cream. Whisk to blend. Without cleaning the spoon, measure the corn syrup and add it to the chocolate. The layer of cocoa powder on the spoon will prevent the corn syrup from clinging to the spoon making it easier to add the precise amount of syrup. When the chocolate has melted, remove from the heat and allow the cream and chocolate to rest for 5 minutes. Gently stir them together and set aside.

When the cupcakes are cooled, spread the chocolate glaze over the tops and serve.

Makes 24 cupcakes


Roasted Banana Fritter

1 1/2 cups flour
1/2 cup cornstarch
2 T baking powder
2 T bakers' sugar
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
2 yolks
1 1/2 cups club soda
2 bananas

vegetable oil, for deep frying

Ingredients for caramel sauce:
2 cups sugar
1/4 cup of water
2 T of unsalted butter
1/2 cup of heavy cream
pinch kosher salt

1 pint of vanilla bean ice cream

1/4 cup banana chips

1/4 cup toasted pecans

Preparing the bananas:
Preheat your oil in a heavy-based pot for deep frying to 365 degrees F.

In a large mixing bowl combine flour, cornstarch, baking powder, sugar, salt, and cinnamon. Make a well in the center and add the yolks and club soda. Using a whisk, stir from the inside working your way out, slowly incorporating the dry ingredients without forming any lumps. Peel the bananas and dip in the batter and coat well. Fry in hot oil for 4-5 minutes until batter is puffy and golden brown. Drain on paper towels when done.

While bananas are cooking, prepare caramel sauce. Combine the sugar and water in a large heavy saucepan over medium heat. Cook, swirling the pot around, until the mixture is a deep caramel color and looks like syrup, about 8 minutes. Add the butter then carefully pour in the cream (it will bubble up) and continue to cook for another minute. Add a pinch of salt then cool before serving.

* * * * * * *

Assembling the dish:
Cut the bananas lengthwise and top with a large scoop of vanilla bean ice cream. Pour warm caramel sauce over the top and finish with a sprinkle of banana chips and toasted pecans.

Serves 2


Pureed Parsnips

1 pound parsnips, peeled and sliced
Kosher salt and freshly ground black pepper
1/2 cup milk
1/2 cup heavy cream
4 clove of garlic, peeled and gently smashed
1 sprig of thyme
1 bay leaf
1 stick unsalted butter
extra virgin olive oil
parsley for garnish

Preparing the parsnips:
Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.

Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.

Serves 4 to 6


Roasted Red Onions

3 red onions, peeled, halved lengthwise
1 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/3 cup honey
sea salt and freshly ground black pepper
1/2 stick unsalted butter
1/4 bunch fresh thyme
Preparing the onions:
Preheat the oven to 325 degrees F.

Put the onions on a sheet pan, cut side up, and drizzle with balsamic vinegar, olive oil, and honey. Season with salt and pepper then top each with a pat of butter and fresh thyme. Bake for 40 minutes, until the onions are soft and caramelized around the edges.

Serves 4 to 6


TF's Brisket

I serve this over pappardelle or lightly buttered egg broad noodles or polenta or mashed potatoes or parsnips, with roasted balsamic red onions, a simple salad of mixed greens with a light vinaigrette and a robust cabernet sauvignon or a spicy zinfandel.

1 (4 pound) beef brisket, first-cut
extra virgin olive oil
1 T kosher salt, plus more for seasoning
coarsely ground black pepper
3 large carrots, cut into chunks
1 onion, halved
2 celery stalks, cut into chunks
1 head garlic, cut in 1/2
1 (28-ounce) can whole San Marzano tomatoes, hand-crushed
3/4 bottle dry red wine
1 bay leaves
1/4 bunch fresh thyme, leaves only
4 sprigs fresh rosemary, leaves only
1 handful fresh flat-leaf parsley
Preparing the brisket:
Preheat the oven to 325 degrees F.

Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.

Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.

Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.

Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.

Serves 6


Sunday, October 17, 2010

Francis Ford Coppola's Restaurant & Winery

Geyserville, California


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