Rigatoni alla Genovese – Maybe the Best Meat Sauce You’ve Never Heard Of

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Make Rigatoni alla Genovese – Maybe the Best Meat Sauce You’ve Never Heard Of

I have no idea why this amazingly flavorful Genovese-style meat sauce isn’t way more popular than it is. It’s quite simply one of the best pasta sauces you’ll ever taste, thanks to a very slow cooking process, and massive amounts of onions.

So, I just thought of two really good reasons why this isn’t way more popular. The recipe takes you a good 10 hours to make. In case you haven’t heard, this is roughly 9.9 hours longer than your typical Millennial is willing to spend doing something.

Also, slicing six pounds of raw onions by hand is no one’s idea of a great time. And no, you can’t use a food processor, or veggie cutting gizmo you bought at 2AM. These machines will crush and bruise the onions, releasing harsh compounds that negatively alter the taste. Cut your onions by hand, with a sharp knife, or not at all.

As I suggest in the video, cut them one or two at a time, near a breezy window, while you brown the meat, and you’ll be done in no time. Once everything is prepped, the recipe couldn’t be easier. Simmer until the meat and onions melt into each other, and serve. I really hope you give this very old, virtually unknown, but very tasty meat sauce a try soon. Enjoy!

Ingredients for enough sauce for 2 pounds of dry rigatoni (8 servings):

1 tablespoon olive oil

6 ounces pancetta or salt pork, diced

2 1/2 pounds beef chuck, seasoned with 2 teaspoons kosher salt

1/2 cup diced celery

1/2 cup diced carrot

1 rounded tablespoon tomato paste

1 teaspoon freshly ground black pepper

1 bay leaf

2/3 cup white wine

4 pounds yellow onions, sliced

2 pounds red onions, sliced

water or broth as needed to adjust liquid level during simmering

salt to taste

-- To serve, simmer finished sauce with al dente pasta for a few minutes until pasta is cooked through. Finish with fresh marjoram, cayenne, and grated Parmigiano Reggiano.

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Walnut & Parsley Pesto – “A” Pesto, Not “The” Pesto

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Make Walnut & Parsley Pesto – “A” Pesto, Not “The” Pesto

When someone hears the word pesto, they think of that delicious, but oh so common, basil, garlic, pine nut paste. While that particular pesto is amazing, I hope this walnut and parsley version serves as a reminder that “pesto” is not a recipe, but a technique.

First, grind some garlic and salt into a paste with a mortar and pestle. This releases the full fury of raw garlic’s real flavor. Fair warning: this is some strong medicine, and I mean that literally. To that we add some kind of nuts. Walnuts give you a gorgeous, buttery flavor and texture, and pair beautifully with the aromatic, bittersweet parsley.

Finish to taste with lemon juice and/or vinegar, and olive oil. Loosen with a little water if desired, and season generously with salt. That’s pretty much it. Feel free to add cheese, but I like to keep this as is. It has the flavor and mouthfeel of a rich butter spread, and I think the cheese would get in the way.

You shouldn’t need any cayenne pepper, since raw garlic prepared in this manner is surprisingly hot, but as usual, that’s up to you. I really hope you give this ancient raw sauce a try soon. Enjoy!

Makes about 1 cup:

4 cloves garlic, sliced

large pinch kosher salt, plus more to taste

1/2 cup chopped raw walnuts

1/2 cup chopped Italian parsley

juice from one lemon

2 tablespoons extra virgin olive oil

*to lighten, whisk in a few teaspoons of water

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panquecas de alfarroba // carob pancakes

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Make panquecas de alfarroba // carob pancakes

há cerca de um ano atrás experimentei panquecas. um ano passado e partilho aqui outra receita de panquecas. mais saudável. com alfarroba. para aquele que foi o último pequeno-almoço assim em grande. assim em grande com o tiago. já quase na primavera. a celebrar a primavera. com morangos frescos. e um cappuccino a acompanhar. pois o pequeno-almoço é também para celebrar.

around a year ago I tried to make pancakes for the first time. another year as gone and here I am sharing another pancake recipe. a healthier recipe. made with carob. for the last big breakfast. big breakfast with tiago. was almost spring. celebrating spring. with fresh strawberries. and a cappuccino on the side. because breakfast is also a celebration.

Panquecas de alfarroba com iogurte grego e morangos

para 2

Estas panquecas são em estilo americano, por isso levam 2 colheres de chá de fermento, para ficarem assim mais altas e fofas. Quando se serve, panqueca, iogurte grego e outra vez panqueca, fica quase como um bolo. Estas aqui da fotografia não levam açúcar nem gordura, para serem mais saudáveis.

ingredientes:

125 g farinha normal, sem fermento

5 c. sopa de farinha de alfarroba

2 c. chá fermento em pó

1 ovo

200 ml leite

1 c. chá azeite (opcional)

Peneira a farinha para uma taça, adicionar a alfarroba, o fermento e misturar tudo. 

Num jarro misturar o leite com o ovo e aos poucos ir vertendo e misturando para o preparado de farinha. Misturar com um garfo até estar bem envolvido e cremoso (se quiserem, podem adicionar um colher de chá de mel e 1 outra de azeite - mas não será necessário).

Numa frigideira anti-aderente em lume médio, verter um pouco da massa das panquecas (não, não precisa de gordura). Cozinhar de um lado até bolhas se começarem a formar no topo e virar. Deixar cozinhar por mais 1-2 minutos. Retirar do lume.

Repetir até fazer um total de 8 panquecas.

Servir com iogurte grego e morangos frescos.

Enjoy!

Carob pancakes with greek yoghurt and strawberries

serves 2

These are american style pancakes, so they take two teaspoons of baking powder to turn out big and fluffy. When I serve pancake, yoghurt, pancake, it almost looks like a cake. The ones in the pictures, don't have any fat or sugar, to be a healthier version but feel free to add some.

ingredients:

125 g plain flour

5 tbsp. carob flour

2 tsp. baking powder

1 egg

200 ml milk

1 tsp. olive oil (optional)

Start by sifting the flour into a bowl and add the carob flour, the baking powder and mix it.

In a jug, whisk together the egg and milk and gradually whisk it to the flour mix. Whisk with a fork until is soft and creamy (if you prefere, you can add a tsp. of honey and other of olive oil - but it's not necessary).

Pour a bit of the pancake batter into a non-stick frying pan (does not need any fat). Cook over medium heat until bubbles burst on the top and flip them over. Let it cook for another 1-2 minutes. Remove from the heat.

Repeat for 8 pancakes.

Serve with some greek yoghurt and fresh strawberries.

Enjoy!

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Roasted Rack of Lamb with Strawberry Mint Sauce – Here’s to a Brighter Future

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Make Roasted Rack of Lamb with Strawberry Mint Sauce – Here’s to a Brighter Future

Like many Americans my age, I was raised with a jar of mint jelly in the fridge, and it never, ever, came out unless there was lamb around. In fact, if someone caught you making a PB&J with mint jelly back then, it was straight to the insane asylum. Nope, mint jelly was to be served only with lamb – and lamb only with mint jelly.

We’ve come a long way since then, and now, anything goes. Except for peanut butter and mint jelly sandwiches. That’s still considered crazy. But as far as mint sauces go, I love experimenting with new ideas, especially around Easter time, and I really liked how this came out.

As I mention, next time we’ll add our mint right before we serve, so to preserve that bright green color, but besides that, I really enjoyed the combination. Once it was properly seasoned, that is. I added more of everything; lemon juice, salt, cayenne, and mint, before it was just right. The ingredient amounts below have been properly adjusted.

Regarding the cooking method: I usually sear my racks in a very hot frying pan, then add the mustard/crumb mixture, and roast until we reach 125 F., internal temp. This time I tried an alternative method, where you sear it in a hot oven, then add the crumbs, and continue roasting until done. Which is a better method for the home cook? Probably the first one.

The good news is; if you watch any of our older rack of lamb videos, you see this method in all its glory. In fact, this “Pistachio Crusted Rack of Lamb” would not only show you our preferred technique, but would also go amazingly well with this sauce. I really hope you give it a try soon. Enjoy!

Ingredients for 2 large or 4 smaller portions:

1 whole (8 bone) rack of lamb seasoned very generously with salt, freshly ground black pepper, and cayenne

2 tablespoons Dijon mustard

1 tablespoons finely minced green onions

1/4 cup fine plain bread crumbs

2 tablespoons melted butter

1/4 teaspoon salt

For the *sauce:

2 cups fresh strawberries

zest of one lemon

juice from 2 lemons

1/4 cup water

2 tablespoons honey

1/4 cup freshly sliced mint leaves (add right before you serve!)

salt and cayenne pepper to taste

* Only do final seasoning when the sauce has cooled. When tasting the sauce, keep in mind it’s going to be used as a condiment, and not eaten plain, which means it needs to be very well-seasoned. This is why it’s better to taste on a cracker or piece of bread, instead of off the spoon. Other great additions to this sauce are things like balsamic vinegar, hot/sweet peppers, cracked black pepper, as well as other “sweet” herbs, like tarragon and basil.

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march brunch

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Make march brunch

a melhor forma de receber a primavera. a melhor forma de despedir do inverno. alguns amigos. inexperientes nestas andanças. com vontade de serem levados à descoberta. num dia que não podia ser o primeiro de primavera. nem no último de inverno. num dia de semana. à volta da mesa. num brunch. que para mim não poderia ser de tarde acordar. mas que foi para eles. com sabores de uma estação. e outros tantos da outra. porque já estava em contagem de crescente. porque teria de ser celebrado. porque todos os momentos têm de ser aproveitados 

[porque hoje, o tiago voltou a emigrar..!]

the best way to celebrate spring. the best way to say welcome winter. a few close friends. inexperienced in these wanderings. with a will to being taken away to new 'places'. in a day that could not be the first of spring. or the last of winter. in a weekday. around the table. a small gathering. to have brunch. that to me could not be of waking up late. but was it to them. with flavours of one season. and some other from the other. because we were in a countdown. because we need to celebrate. because every moment counts.

[because today, tiago's once again an immigrant..!]

march brunch

algumas receitas que usei neste brunch:

folhado de camembert

grandola de cardamomo

muffins panqueca

sumo de laranja, cenoura e gengibre

march brunch

a few recipes that I made for this brunch:

camembert in puff pastry

cardamom granola

orange, carrot and ginger juice

pancake muffins

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tarte de limão // lemon tart

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Make tarte de limão // lemon tart

mais um inverno a chegar ao fim. mais uma vez o fim da estação do frio. a estação dos citrinos. dos citrinos, mas sobretudo dos limões. este inverno, foi dos limões. dos doces com limão. foi um inverno atarefado. de poucas receitas no blogue. de muitas mudanças. e de temperaturas 'amenas'. chuvoso, mas agradável. sempre dava para tomar um café numa esplanada. para celebrar este ameno inverno, uma tarte de limão. que para o final do ano há mais!

another winter coming to an end. once again the end of the freezing season. the season of citrus fruit. citrus, but mainly about lemons. this winter, was all about lemons. baked goods with lemon. was also a busy winter. of just a few recipes on the blog. of lots of changes. and 'mild' temperatures. rainy, but nice. was good enough so I could have coffee with friends on the terrace. to celebrate this mild winter, a lemon tart. see you next time, Winter!

tarte de limão

faz 1 tarte

ingredientes para a massa:

300 g farinha

140 g manteiga sem sal, temperatura ambiente

70 g açúcar

2 gemas

2 c. sopa de leite

Num recipiente misturar a manteiga, a farinha e o açúcar até obter migalhas finas. Depois adicionar as gemas e bater bem, de seguida as colheres de leite e envolver tudo muito bem. Numa superfície enfarinhada por a mistura, moldar a massa para que fique numa bola, embrulhar em película aderente e deixar no frigorífico durante meia hora.

ingredientes para o recheio de limão:

600 ml leite

6 gemas

100 g açúcar

35 g farinha

125 ml sumo de limão (2 limões médios)

Num tacho, misturar todos os ingredientes bem com uma vara de arames. Levar ao lume médio-fraco, até levantar fervura. Ir mexendo, cerca de 5-7 minutos, sempre com a vara até engrossar. 

Retirar do lume e deixar arrefecer.

Por fim quando a massa estiver pronta, desenrolar em película aderente e estender a massa da tarte até ficar com 0,5 cm de espessura. Moldar então a massa na forma previamente untada com manteiga e polvilhada com farinha, pressionando cuidadosamente no fundo e nos lados e furando levemente o fundo com um garfo. Rechear a tarte com o creme de limão e levar ao forno previamente aquecido a 150 º C durante 35 minutos.

Retirar do forno, deixar arrefecer e levar ao frigorífico durante uma hora para solidificar.

Servir polvilhada com açúcar em pó.

Enjoy!

lemon tart

makes 1 tart

ingredientes for the dough:

300 g plain flour

140 g unsalted butter, room temperatura

70 g sugar

2 egg yolks

2 tbsp. milk

In a bowl, mix the butter, flour and sugar until you get fine crumbs. Then add the egg yolks and mix very well and then the milk spoons. On a floured surface place the mixture, shaping the dough until you get a ball, wrap with some cling film and leave it to cool in the refrigerator for around half an hour.

ingredients for the lemon filling:

600 ml milk

6 egg yolks

100 g sugar

35 g plain flour

125 ml lemon juice (2 medium lemons)

In a saucepan mix all the ingredients and mix very well to combine. Bring the sauce pan to medium-low heat, until starts boiling. Keep stirring, for about 5-7 minutes until it's smooth and thick.

Remove from heat, allow it to cool down.

To end, when the dough is ready, unroll it on a plastic wrap and with a pastry roll spread the dough until is 0,5 cm thick. Then shape the dough in the previously greased with butter and powdered with flour tart form, pressing gently into the base and sides and prick the bases with a fork. Stuff the tart with lemon mixture and bake in a pre-heated oven at 150 º C for 35 minutes.

Remove from oven, allow it to cool down and place it in the refrigerator for 1 hour to solidify.

Serve sprinkled with powdered sugar.

Enjoy! 

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Chef John is Off This Week

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Make Chef John is Off This Week

I mean, I'm off this week. I'm back East visiting family, and won't be posting any videos during this time. I wanted to mention this lack of activity so you wouldn't think I was actually "neutralized" by Big Sports Drink. We'll be back next week with two new videos as usual, so until then, behave yourselves, and as always, enjoy! 
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batido de kale e maçã // kale and apple smoothie

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Make batido de kale e maçã // kale and apple smoothie

a experimentar novos sabores. a experimentar novas combinações. a experimentar uma nova 'dieta'. desde o início deste novo ano. desde deste início a ser vegetariano. a tempo inteiro. por todas as razões. por outras tantas. mas sobretudo, pelo cada vez menor apetite por proteína animal. aproveitar e tenta mudar de vez. mudar para algo que já era uma realidade dois anos anteriores. e experimentar. experimentar um batido de couves. pela manhã. ao pequeno-almoço. a melhor refeição dia.

trying new flavours. trying new combinations. trying a new 'diet'. since the beginning of this new year. since this beginning to become a vegetarian. a full-time one. for all the reasons. and a few extra ones. but mostly, because of the decreasing desire for animal protein. enjoying and trying to change for good. changing to something that was a reality over the past two years. and trying. trying a green smoothie of kale. in the morning. at breakfast. the best meal of the day.

batido de couve 'kale' e maçã

faz 1,5 litros

Faz o suficiente para várias pessoas e dura até três dias no frigorífico!

ingredientes:

150 g couve 'kale' (apenas folhas)

4 maçãs (médias), com casca

4 raspas de gengibre

sumo 1/2 limão

1 punhado de hortelã

600 ml água

Num liquidificador adicionar todos os ingredientes e triturar até ficar bem cremoso.

Para ficar mais liquido, basta adicionar mais água.

Enjoy!

kale and apple smoothie

makes 1,5 litres

It makes enough for several people and lasts for three days in the fridge!

ingredients:

150 g kale, just leaves

4 apples (medium), with skin on

4 ginger slices

juice 1/2 lemon

bunch fresh mint leaves

600 ml water

In a blender add all the ingredients and blend until creamy.

If you prefer you can add more water to make it 'juicier'.

Enjoy!

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Steak, Ale & Stilton Pie

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Make Steak, Ale & Stilton Pie

Steak, Ale & Stilton Pie

This is a wonderfully delicious pie full of rich flavours – a great way to celebrate #BritishPieWeek

Serves 4-6

Preparation time: 15 minutes

Cooking time: 2 hours

Ingredients

For the pie filling

3-4tbsp olive oil

200g smoked streaky bacon rashers, cut into 1cm strips

2 medium onions, peeled, halved & sliced

2 garlic cloves, peeled & finely chopped

2tbsp plain flour

1kg good quality stewing steak, cut into 2.5cm cubes

500ml bottle of real ale (I use Newcastle Brown Ale, but I am a Geordie)

500ml good beef stock

2tbsp tomato puree

1tbsp creamed horseradish sauce (optional)

3-4 sprigs of fresh thyme, leaves stripped from stalks & finely chopped

2 bay leaves

250g small chestnut mushrooms, wiped & halved or quartered

2 tbsp cornflour

150g stilton, crumbled

For the pie

325g ready-made puff pastry

1 egg, beaten to glaze

To Serve

Mashed potato

Method

1.  Heat 1 tablespoon of oil in a large non-stick frying pan.  Fry the bacon and onions until pale golden in colour and then add the garlic and fry for a further 2 minutes, stirring regularly.  Set aside using a slotted spoon.

2.  Season the steak with salt and pepper and dredge with flour. Now heat 1-2 tbsp of oil to the frying pan and add the steak, you may have to do this in batches.  Fry the meat until it is well browned all over.  Add more oil if necessary.  Set aside.

3.  Deglaze the frying pan with half of the ale.  Bring the ale to the boil and stir hard to remove all the sediment from the base of the pan.  Transfer the steak and bacon to the frying pan  then add the remaining ale, stock, tomato puree, horseradish and herbs to the dish.  Bring to the boil and then cover, simmer for 1 ½ hour or until the meat is very tender.  Mix the corn flour with 2tbsp of cold water and add to the pan with the crumbled stilton cheese.  Continue to simmer uncovered for a further 5 minutes or until the juices are thick.  Season to taste and allow to cool.

4.  In the meantime preheat the oven to 200°C/Gas 6.  Heat the remaining oil in a frying pan and fry the mushrooms over a high heat for about 5 minutes until golden and add to the meat.  Remove the bay leaves and then strain the liquid from the meat but add some of the gravy to suit your taste.  Set aside the rest of the gravy to serve with the pie.

5.  Roll out the pastry on a well-floured board and brush the edge of the pie dish with egg.  Place the pastry gently over the filling and press the edges firmly to seal.  Trim the pastry neatly and decorate the top with the excess pastry and brush with the beaten egg to glaze.

6.  Place the dish in the centre of the oven and bake for 30-35 minutes until the pastry is puffed up and golden brown.

7.  Divide the pie and serve with mash and plenty of gravy, enjoy

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Tartiflette – French Potato, Bacon, and Illegal Cheese Casserole

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There’s nothing I like more than getting a food wish for something I didn’t know existed, and thanks to a Mr. Patrick Ryan, I now know that tartiflette exists. This striking looking dish is basically a potato, onion, and bacon casserole, topped with Reblochon cheese.

If you haven’t heard of Reblochon, don’t feel bad. It’s illegal here. Since it’s made with raw milk, which apparently is dangerous, even though people have been eating it for centuries, it’s not allowed to be imported into the country. However, while you can’t get the real stuff, without smuggling at least, you can get a wonderful substitute, called “Dancing Fern,” from Sequatchie Cove Creamery.

If you’re wondering what it’s like, this is their description: “…soft and supple texture and barnyardy aroma, along with notes of cultured butter, shiitake mushroom, and walnuts.” You can find it at your finer cheese shops, or from several online sources, and while very expensive, it really was a magnificent cheese.

If you can’t swing faux-reblochon, I’ve read about some people using half gruyere and half brie. After tasting the finished product, I can see how that combo could create a somewhat similar flavor profile. Of course, since we’re talking about potatoes and bacon, just about any melting cheese should work beautifully. I really hope you give this amazing casserole a try soon. Enjoy!

Ingredients for about 8 portions:

butter for greasing casserole dish

3 pounds russet potatoes, cooked with skins on, in salted water

12 ounces thick-cut bacon, cut into 1/2-inch pieces

2 large onions, sliced thin

salt, freshly ground black pepper, and cayenne to taste

1⁄2 cup drinkable white wine

3/4 cup crème fraiche

1 pound Reblochon cheese, or something similar like Dancing Fern

- 375F. for 45 minutes, or until potatoes are very tender

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Next Up: Something from the French Alps

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Homemade Sports Drink – Because Greaterade > Gatorade

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Make Homemade Sports Drink – Because Greaterade > Gatorade

Michele was listening to sports radio a while back, and heard a story about how the Golden State Warriors, also known as the greatest basketball team in history, had banned Gatorade, and other similar drinks from their gym. 

Knowing that the latest science shows drinking large quantities of sugar water is a terrible idea for your body and brain, they started making their own “sports drink,” featuring Himalayan pink salt.

My first thought was, “That’s soooo Northern California,” but the more I thought about it, the more I realized what a great idea that was, and it inspired this video for what we’re calling, “Greaterade.” All the ingredients in this are easy to find, and the whole procedure only takes minutes. Really, the only “work” involved is coming up with the perfect formula for your own personal tastes.

The amounts given here will get you very close to the commercial stuff, although it will not be as sweet, so feel free to experiment. With apologies to the big drink companies for all those lost sales, I really do hope you give this a try soon. Enjoy!

Ingredients for about 9 cups of Greaterade:

8 cups fresh cold water

3 tablespoons honey, or other sweetener to taste

1/2 teaspoon fine *Himalayan pink salt (mine was coarsely ground, so I used a rounded 1/2 teaspoon), or sea salt (or any pure salt)

3/4 teaspoon calcium magnesium powder (this is the one I used)

pinch cayenne

3/4 cup freshly squeezed orange juice

2 lemons, juiced

2 limes, juiced

* Note: this is NOT the pink salt we used for the ham video

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