Beef Stock

8 sprigs fresh flat-leaf parsley
6 sprigs fresh thyme or 3/4 teaspoon dried
4 sprigs fresh rosemary or 2 teaspoons dried
2 dried bay leaves
1 T whole black peppercorns
1 lb. beef stew meat, cubed
5 lbs. veal bones, cut into small pieces
1 large onion, unpeeled and quartered
2 large carrots, cut into thirds
2 celery stalks, cut into thirds
2 cups dry red wine

Preheat oven to 450 degrees F. Tie the parsley, thyme, rosemary, bay leaves, and peppercorns in a piece of cheesecloth to make a bouquet garni. Set aside.

Arrange the beef stew meat, veal bones, onion, carrots, and celery in an even layer in a heavy roasting pan. Roast, turning every 20 minutes, until the vegetables and the bones are deep brown, about 1 1/2 hours. Transfer the meat, bones and vegetables to a large stockpot, and set aside. Pour off the fat from the roasting pan, and discard. Place the pan over high heat on the stove. Add the red wine, and stir, using a wooden spoon to loosen any browned bits from the bottom of the pan; boil until the wine is reduced by half, about 5 minutes. Pour the mixture into the stockpot.

Add 6 quarts cold water to the stockpot, or more if needed to cover bones. Do not use less water; cover and bring to a boil, then reduce to a very gentle simmer so that bubbles occasionally rise to the surface. Add the reserved bouquet garni. Skim the foam from the surface. Continue to simmer the stock over the lowest possible heat for 3 hours. A skin will form on the surface of the liquid; skim off with a slotted spoon. Repeat as needed. Add water if at any time the surface level drops below the bones.

Prepare an ice water bath. Strain the stock through a fine sieve, or a cheesecloth-lined strainer, into a large bowl. Discard the solids. Transfer the bowl to the ice-water bath, and let the stock cool to room temperature.

Transfer the stock to airtight containers. The stock may be labeled at this point and refrigerated for 3 days or frozen for up to 4 months. If using the stock for a recipe, refrigerator for at least 8 hours or overnight so the fat collects on the top and can be removed. If storing, leave the fat layer intact; it seals the stock.

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Orange Chocolate Chip Bread

4 teaspoons grated orange peel (about 1 medium orange)
boiling water
1/3 cup orange juice
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 T butter, melted
1 teaspoon vanilla extract
1 cup (6 ounces) semisweet chocolate chips

Place orange peel in a small bowl. Add enough boiling water to orange juice to measure 1 cup. Pour over orange peel; let stand for 10 minutes.

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, beat egg, butter, vanilla and reserved orange mixture. Stir into flour mixture just until moistened. Fold in chocolate chips.

Pour into a greased 8-inch x 4-inch x 2-inch loaf pan. Bake for 350 degrees F for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Makes 1 loaf

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Carrot Cupcakes

1 1/4 cups shredded coconut
1 cup granulated sugar
1/3 cup vegetable oil, plus more for pan, if needed
2 T orange juice, freshly squeezed
1/2 teaspoon vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup plus 2 T flour
1 1/2 cups shredded carrots
1/2 cup chopped walnuts

Cream cheese icing (see below)

Preheat oven to 350 degrees F.

Spread 1 cup of the shredded coconut out on a baking sheet and toast in the oven until golden brown, about 5 minutes. Transfer the coconut to a small bowl and set aside to cool.

In a bowl, combine the sugar 1/3 cup oil, orange juice, vanilla, and eggs. Stir in the baking powder, baking soda, allspice and salt. Add the flour; mix. Stir in the shredded carrots, the walnuts and the remaining 1/4 cup shredded coconut.

Oil a standard muffin tin or line with paper muffin liners; distribute the batter evenly.

Bake until a toothpick inserted in the centers comes out clean, about 25 minutes. Let the cupcakes cool before frosting with cream cheese icing. Garnish with reserved toasted shredded coconut.


Cream Cheese Icing:

8 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar
1/4 teaspoon vanilla extract

In a mixing bowl, whisk the cream cheese, sugar, and vanilla together until smooth. Use immediately, or store in the refrigerator in an airtight container for up to 5 days.

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Fettuccine with Prosciutto and Peas

12 ounces fettuccine
1 T butter
1 large shallot, finely chopped (1/4 cup)
1/4 cup heavy cream
1 package frozen peas (10-ounces)
8 slices prosciutto (about 4 ounces), halved lengthwise and thinly sliced crosswise (about 1 cup)
1 T freshly grated lemon zest
1 T freshly squeezed lemon juice
1/2 cup finely grated parmesan cheese, plus more for the table

In a large pot of boiling salted water, cook the pasta until al dente. Reserve 1 cup of the pasta water; drain the pasta and return to the pot.

In a large skillet, melt the butter over medium-low heat; add the shallot and cook until softened (about 5 minutes). Add the cream, peas and prosciutto; bring to a gentle simmer over medium heat. Simmer until the peas are heated through, 3-4 minutes.

Stir in the lemon zest and juice. Pour the sauce over the pasta; add the parmesan, and season generously with salt and pepper. Add enough of the reserved pasta water to thin the sauce as desired. Serve immediately, top with additional parmesan.

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Cheddar Batter Bread

Batter breads are not kneaded like most yeast breads and have a coarser texture and rougher look. Batter breads are beaten with an electric mixer to help develop the gluten. Because they are not kneaded, it is important to beat them until the batter comes away from the bowl and appears stringy. Batter breads are best served the day they are made.

Ingredients:
2 cups all-purpose flour
2 T granulated sugar
1 package (1/4 ounce) active dry yeast
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup milk
2 T butter, softened
1 egg
1/2 cup cornmeal
3/4 cup shredded cheddar cheese
additional cornmeal

In a large bowl, combine 1 1/2 cups flour, sugar, yeast, onion powder, salt and pepper. In a small saucepan, heat milk and butter to 120-130 degrees. Add to flour mixture; beat until moistened. Add egg; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in cornmeal and remaining flour. Stir in the cheese (batter will be thick). Do not knead. Cover and let rise in a warm place until doubled, about 20 minutes.

Stir dough down. Grease an 8-inch x 4-inch x 2-inch loaf pan and sprinkle with additional cornmeal. Spoon batter into prepared pan. Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 350 degrees F for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Store in the refrigerator.

Makes 1 loaf

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Chocolate Orange Ice Cream

2 1/4 cups heavy cream
6 T unsweetened Dutch process cocoa powder
1 cup whole milk
1 cup granulated sugar
6 ounces cut-up unsweetened chocolate
1 teaspoon of vanilla extract
1/2 teaspoon of orange extract
zest of 1 orange
pinch of salt

Whisk together the cream, cocoa, sugar and salt in a saucepan and bring to a boil.

Remove from heat and grate the orange into the saucepan. Add chocolate and whisk until melted. Add milk, orange and vanilla extracts.

Transfer the mixture to a blender and blend for 30 seconds until smooth. Pour into a bowl, cover and chill the mixture in the refrigerator for several hours or overnight. When cold, transfer the mixture to in an ice cream maker and process according to the manufacturer’s instructions.

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Rigatoni with Goat Cheese

1 lb. rigatoni
1 1/2 cups crumbled goat cheese (approximately 4 ounces)
1/2 cup finely grated parmesan cheese
1/4 cup toasted pine nuts
1/4 cup chopped sun-dried tomatoes

Optional: 1/4 cup chopped/torn fresh herbs, like basil; coarsely chopped pitted kalamata olives

Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Drain, reserving approximately 1/2 cup of the cooking water.

Return the pasta to the pot and add the goat and parmesan cheeses. Season with salt and pepper, pine nuts, sun-dried tomatoes and any other toppings you choose. Use pasta water to thin, if necessary.

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Cherry Mojito

Ingredients for mojito:
1 lb. bag frozen pitted cherries
2 cups crushed ice, plus extra to serve
1/2 cup packed fresh mint leaves
1/3 cup fresh lime juice (about 3 limes)
1 cup citrus flavored rum

1 2/3 cups lime simple syrup, or less, to taste [recipe below]

lime wedges and fresh cherries, for garnish

Ingredients for the lime simple syrup:
2 cups sugar
1 cup water
3 limes, zested


Preparing the lime simple syrup:
In a small saucepan, combine the sugar, water, and lime zest over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using. Makes 1 2/3 cups syrup.

Preparing the mojito:
Place the frozen cherries, crushed ice, mint leaves, lime juice, rum, and simple syrup in a blender. Blend until smooth.

Pour the mixture into chilled glasses and top with crushed ice. Garnish with lime wedges and cherries.

Serves 4-6

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Chocolate Marble Bread With Chocolate Ganache

8 ounces (2 sticks) unsalted butter, softened, plus more for the baking pan
1 1/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
3/4 teaspoon baking powder
8 ounces semisweet chocolate, coarsely chopped
2/3 cup plus 2 T sugar
4 large eggs
1/2 cup whole milk
1/4 cup heavy cream

Preheat oven to 350 degrees. Butter an 8 1/2-by-4-by-2 1/2-inch loaf pan; dust with flour, tapping out excess.

Sift flour, salt, and baking powder into a medium bowl.

Melt 5 ounces chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.

Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until smooth, 2 to 3 minutes. Add sugar; raise speed to medium. Cream butter and sugar until pale and fluffy, 3 to 4 minutes. Scrape down sides of bowl. Mix in eggs, 1 at a time. Reduce speed to low. Add flour mixture in three batches, alternating with two batches of milk. Mix until just combined.

Pour half of batter into melted chocolate; stir well. Alternating between remaining plain batter and the chocolate batter, drop large spoonfuls of batter into the prepared pan. When pan is filled, use a table knife to cut through mixture with a swirling motion.

Bake until a cake tester inserted into center comes out clean, about 1 hour. (If bread browns too quickly, tent with foil.) Let bread cool slightly in pan on a wire rack, about 10 minutes. Run a thin knife around edges of bread to loosen; unmold. Let cool completely on rack.

Make ganache:
Put the remaining 3 ounces chocolate in a medium bowl. Heat cream in a small saucepan over medium heat until just about to simmer. Pour cream over chocolate; stir until mixture is smooth. Let stand 10 minutes to thicken slightly.

Using a small offset spatula, spread ganache over cooled cake; let stand until set, about 1 hour.

Bread can be stored in an airtight container at room temperature, up to 2 days.

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Pork Carnitas

3-pound pork butt, cut into 4 pieces
3 pounds refined lard, or suet
1 red onion, roughly chopped
1 garlic clove, roughly chopped
1 1/4 T kosher salt

Ingredients for Pico de Gallo:
4 Roma tomatoes
1 red onion, diced
1 jalapeno, diced
2 T chopped cilantro leaves
1/2 lime, juiced
salt and freshly ground black pepper

Serve with: corn tortillas, salsa, lime wedges, radish slices

Preparing the pork:
Remove the pork butts from refrigeration 1 hour before cooking. Do not remove the bone.

Heat the lard in a large stainless steel pot over high heat to 250 degrees F. The pot needs to be large enough to fit all the pieces of pork butt side by side, not on top of each other, and preferably not touching each other. Add enough lard to completely submerge the meat. Add the onion and garlic and let brown but do not burn. If garlic burns, you must start the process over. Remove onions and garlic from the lard and discard.

Carefully add the pork pieces to the lard and then allow the oil to reach 250 degrees F again. Do not let the pork stick to the bottom or sides of pot. Stir around every 30 minutes to insure even coloring. Cook for approximately 1 to 1 1/2 hours. The pork should be caramel-colored with an internal temperature of 170 to 180 degrees F on an instant-read thermometer.

Five minutes before you are ready to remove the meat, sprinkle the kosher salt into the oil. Continue to cook pork for 5 more minutes and then remove the pork from the oil to a platter. Cover and let rest for 15 minutes.

Shred the meat and serve with Pico de Gallo, warm tortillas, salsa, limes, and radish slices.

Preparing Pico de Gallo
Combine all ingredients and season with salt and pepper, to taste. Let sit for 15 to 20 minutes. Serve.

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