Bread Soup (Panade) with Onions, Chard, and Mushrooms

AppId is over the quota
AppId is over the quota

This soup really shines with homemade stock, especially homemade vegetable stock. I do not recommend using boxed or canned veggie stock for this recipe.

1 Pre-heat oven to 350?F. Toss the cubed bread with a little olive oil, sprinkle with a little salt. Arrange bread on a baking sheet and toast for 20-30 minutes (check timing!) or until nicely browned.

2 While the cubed bread is in the oven, prepare the onions. Heat 2 Tbsp olive oil and the butter on medium heat in a 5 to 7 quart Dutch oven. Add the onions and stir to coat with the butter and oil. Cook gently, stirring occasionally for 10 to 15 minutes. If the onions begin to dry out at all, lower the heat. They should begin to caramelize and lightly brown. Add the garlic, cook for a minute more, remove from heat.

3 While the onions are browning, heat a large saut? pan on medium high heat. Add the sliced mushrooms. "Dry" saut? them (saut? without any added fat) until they release their moisture and are lightly browned.

4 Cut away the tough central stems of the the chard leaves (discard, compost, or use for another purpose). Cut across the leaves into 1-inch wide strips.

5 Remove half of the browned onions from the Dutch oven and set aside. Spread the remaining onions evenly over the bottom of the pot. Layer over with half of the chard and half of the browned mushrooms. Sprinkle with pepper, half a teaspoon of salt, and thyme. Put down a layer of toasted bread cubes. Add the remaining onions, chard, and mushrooms. Layer on top the remaining bread cubes.

6 Mix together the honey and wine, until the honey is dissolved. Pour over the bread mixture. Pour the broth over everything.

7 Scatter the top evenly with the grated cheese.

8 Cover the pot with foil (not the lid) and seal it around the edges. Cut 4 or 5 vent holes in the top. Put it in a 350?F oven. Bake for 1 hour 15 minutes. Serve immediately, digging into the layers to get a bit of everything for each portion, or let cool and refrigerate, covered.

To reheat, gently simmer a portion until hot. Plate and garnish with additional cheese and thyme.

Yield: Serves 6.

View the original article here

Caramelized Onion Tart with Gorgonzola and Brie

AppId is over the quota
AppId is over the quota

A little while ago, on a visit to Annisquam, Massachusetts, my friends Ann and Nick hosted an "Impress the Food Blogger" dinner at their home. Guests were encouraged to bring a favorite dish, and we all got to vote on what we thought would be a hit on the site. The evening was a blast, the votes were tallied, and the winning dish? This caramelized onion tart, or pizza as it was called, brought by Ann's friends Jeff and Marilyn. I've made this tart several times since I first had it, and it's one of those dishes you want to limit to special occasions, because it's really hard to stop eating, it's that good. Crispy, pillowy puff pastry, with balsamic caramelized onions, topped with sprinklings of gorgonzola, brie, and tarragon.

The original caramelized onion pizza recipe is from Marilyn and Jeff's friend Bonnie Stern, Canadian author of several cookbooks. I played a bit with the recipe, rolling the dough out more thinly, reducing the amount of onions and cheese, so the serving pieces would be easier to hold and work better as appetizers. Perfect for New Year's crowd. Enjoy and Happy New Year!

View the original article here

Pumpkin Ricotta Gnocchi

AppId is over the quota
AppId is over the quota

The amount of flour you need to make the dough will vary depending on how moist your pumpkin or winter squash is.

1 cup of pur?ed cooked pumpkin or winter squash (canned or homemade)*1 cup ricotta (use whole milk for best results)2 large eggs2 teaspoons kosher salt1/4 cup parmesan or pecorino cheese3-4 cups cake flour, Italian "oo" flour, or all-purpose flour2-3 teaspoons minced fresh sage1/4 cup unsalted butterBlack pepper to tasteTruffle salt to taste (optional)

To make your own pumpkin pur?e, use a strong chef's knife to cut a small sugar pumpkin (or other winter squash) in half. Scoop out the seeds and strings. Lay the pumpkin face down on a foil-lined baking sheet. Bake at 350?F for 45 minutes to an hour, until soft. Allow to cool, then scoop out the flesh and mash with a fork. Alternatively, if you are working with leftover fresh pumpkin pieces, roast or boil them until tender, and then cut away and discard the skin.

1 Mix the pumpkin puree, ricotta, parmesan, eggs and salt together in a large bowl. Add 2 cups of the flour and mix well with your hands. The dough should be very sticky, impossible to work. Add another half cup of flour and mix that in ? you want the dough to still be pretty sticky, but pliable enough to shape into a large log. If it's not, keep adding a little flour at a time until you can get a soft dough that will be rollable. It should never require more than 4 cups of flour. Cover the dough with a damp towel.

2 Bring a large pot of water to a boil, then add enough salt to it so that the water tastes salty. Let this simmer while you make the gnocchi.

3 To make the gnocchi, spread some flour on a large work surface and have more flour ready. Cut the dough log into four equal pieces. Take one piece and cut it in half. Roll the piece of dough into a snake about 1/2 inch thick, then cut it into pieces about the thickness of a fork.

4 Dust the gnocchi with a little flour, then use one finger to push the dumpling up onto the tines of a fork. Let the gnoccho drop back to the work surface. This does two things: It makes the dumpling a little thinner and lighter, and it creates depressions and ridges that sauce can hold onto. If all this is too much bother for you, skip it. The gnocchi will not be quite as good, but they'll still taste fine.

5 Repeat this process with the other piece of dough and then, using a metal spatula, gently pick up a few gnocchi at a time and drop them into the water. Increase the heat to a rolling boil. Boil these gnocchi until they float, then remove them with a slotted spoon or spider skimmer. Lay the cooked gnocchi on a baking sheet and toss with a little olive oil so they don't stick together.

6 Now go back to the next big chunk of dough and repeat the process. it is important to boil gnocchi in small batches so they don't stick to each other.

7 When all the gnocchi are made, heat the butter over medium-high heat until it stops frothing. Add enough gnocchi to the pan to cover it in one layer. Do not let them stack up on each other. Let them fry undisturbed for 90 seconds. Sprinkle half the sage over the pan. Cook for another minute, then turn out onto plates. Repeat with the remaining gnocchi.

8 If you have to do this in several batches, keep the finished gnocchi on baking sheet in the oven set on Warm. Serve as soon as they're all done, dusted with black pepper and the truffle salt, if you have it.

Yield: Serves 4-8.

View the original article here

Pumpkin Ricotta Gnocchi

AppId is over the quota
AppId is over the quota

The amount of flour you need to make the dough will vary depending on how moist your pumpkin or winter squash is.

1 cup of pur?ed cooked pumpkin or winter squash (canned or homemade)*1 cup ricotta (use whole milk for best results)2 large eggs2 teaspoons kosher salt1/4 cup parmesan or pecorino cheese3-4 cups cake flour, Italian "oo" flour, or all-purpose flour2-3 teaspoons minced fresh sage1/4 cup unsalted butterBlack pepper to tasteTruffle salt to taste (optional)

To make your own pumpkin pur?e, use a strong chef's knife to cut a small sugar pumpkin (or other winter squash) in half. Scoop out the seeds and strings. Lay the pumpkin face down on a foil-lined baking sheet. Bake at 350?F for 45 minutes to an hour, until soft. Allow to cool, then scoop out the flesh and mash with a fork. Alternatively, if you are working with leftover fresh pumpkin pieces, roast or boil them until tender, and then cut away and discard the skin.

1 Mix the pumpkin puree, ricotta, parmesan, eggs and salt together in a large bowl. Add 2 cups of the flour and mix well with your hands. The dough should be very sticky, impossible to work. Add another half cup of flour and mix that in ? you want the dough to still be pretty sticky, but pliable enough to shape into a large log. If it's not, keep adding a little flour at a time until you can get a soft dough that will be rollable. It should never require more than 4 cups of flour. Cover the dough with a damp towel.

2 Bring a large pot of water to a boil, then add enough salt to it so that the water tastes salty. Let this simmer while you make the gnocchi.

3 To make the gnocchi, spread some flour on a large work surface and have more flour ready. Cut the dough log into four equal pieces. Take one piece and cut it in half. Roll the piece of dough into a snake about 1/2 inch thick, then cut it into pieces about the thickness of a fork.

4 Dust the gnocchi with a little flour, then use one finger to push the dumpling up onto the tines of a fork. Let the gnoccho drop back to the work surface. This does two things: It makes the dumpling a little thinner and lighter, and it creates depressions and ridges that sauce can hold onto. If all this is too much bother for you, skip it. The gnocchi will not be quite as good, but they'll still taste fine.

5 Repeat this process with the other piece of dough and then, using a metal spatula, gently pick up a few gnocchi at a time and drop them into the water. Increase the heat to a rolling boil. Boil these gnocchi until they float, then remove them with a slotted spoon or spider skimmer. Lay the cooked gnocchi on a baking sheet and toss with a little olive oil so they don't stick together.

6 Now go back to the next big chunk of dough and repeat the process. it is important to boil gnocchi in small batches so they don't stick to each other.

7 When all the gnocchi are made, heat the butter over medium-high heat until it stops frothing. Add enough gnocchi to the pan to cover it in one layer. Do not let them stack up on each other. Let them fry undisturbed for 90 seconds. Sprinkle half the sage over the pan. Cook for another minute, then turn out onto plates. Repeat with the remaining gnocchi.

8 If you have to do this in several batches, keep the finished gnocchi on baking sheet in the oven set on Warm. Serve as soon as they're all done, dusted with black pepper and the truffle salt, if you have it.

Yield: Serves 4-8.

View the original article here

Veal Goulash with Sauerkraut

AppId is over the quota
AppId is over the quota
4 Tbsp unsalted butter or rendered beef fat2 pounds of veal, cut into 1 1/2-inch cubes1 1/2 cups sliced onions, sliced root to tip, 1/4-inch thick slices1 teaspoon minced garlic1 teaspoon salt, plus more to taste1/2 teaspoon black pepper1 cup canned crushed tomatoes, or chopped fresh ripe tomatoes1 cup full-fat sour cream2 teaspoons paprika2 teaspoons caraway seeds, chopped or crushed in a mortar with pestle2 28-30 ounce jars sauerkraut (we recommend Bubbies, in the refrigerated section of the grocery store)3 Tbsp chopped fresh parsley

1 Heat butter or beef fat in a large saut? pan on medium high heat. Pat dry the cubed veal. Sprinkle with salt and add to pan. Working in batches, saut? the meat until the meat is just beginning to brown.

2 Add the onions to the pan with the veal, cook for another 5 minutes. Add the garlic and cook for another minute.

3 Add a teaspoon of salt, a half teaspoon of black pepper, and the tomatoes. Add enough water to just barely cover the meat, about 2 cups or so, depending on the size and shape of your pan.

4 Increase the heat to bring the mixture to a simmer, then lower the heat to maintain a low simmer, uncovered. Cook until the meat is almost cooked through, about 30 minutes.

5 Use a slotted spoon to remove the veal from the pan to a bowl to temporarily set aside. Increase the heat to high and let the liquid boil until it is reduced by half. Lower the heat to medium. Add the meat back to the pan.

6 Add the sour cream, paprika, and crushed caraway seeds, and simmer uncovered for another 20 minutes.

7 Heat the sauerkraut in a medium pot on medium heat until hot.

To serve, strain the sauerkraut. Place the sauerkraut in a serving dish and top with the goulash.

Yield: Serves 8.

View the original article here

Glazed Oxtails

Als in een recept dat een hele fles wijn vereist, een wijn dat u drinken genieten zou te gebruiken. De smaak van de wijn zal alleen worden geconcentreerd in dit recept, dus als u niet om mee te beginnen bevalt, zult u niet als het in dit gerecht.

1 Heat 2 eetlepels olie in een 5 tot 6 - kwart dikke bottomed convection oven op middellange hoge te hoog vuur. Werken in partijen, pat droog de oxtails met papieren handdoeken, bestrooi ze aan alle zijden met zout en voeg ze toe aan de pan, vet zijde naar beneden op de pan. Voeg meer olie desgewenst met extra batches van oxtails. Niet de pan menigte. Laat ze krijgen goed bruin aan de ene kant voordat u tang om ze te verplaatsen. Goed aan alle kanten bruin. Verwijder een grote kom.

2 Voeg de uien, selderij en worteltjes aan de pot. Saut? tot licht gebruind en doorschijnend, ongeveer 5 minuten. Verwijder de groenten uit de pot een kom, deksel en zet opzij.

3 Voeg de fles wijn aan de pot. Verhit tot zo hoog als het zal gaan, schrapen om het even welk gebruind bits van de bodem van de pan. Kook de wijn, aan het licht gebracht, totdat het is teruggebracht tot over een kopje.

4 Keren de oxtails naar de pot (maar niet de groenten). Toevoegen van de voorraad en genoeg water alleen dekking hen. Voeg de tijm. Breng aan de kook en vermindering van aan een prut, bedekt. Op de kookplaat sudderen gedurende 3 uur. (U kunt ook plaatsen de kokende oxtails in een 350?F oven voor de zelfde hoeveelheid tijd als de oven handiger is.) Voeg dat de groenten terug naar de pot als je ongeveer een half uur links te gaan.

5 Verwijder uit hitte en laat koel. Chill's nachts in de koelkast zodat de smaken mengen en het vet op het oppervlak stolt, waardoor het makkelijker te verwijderen. U kunt deze stap overslaan, maar de oxtails zullen beter als ze 's nachts in deze toestand worden gekoeld.

6 De volgende dag, verwijder de pot uit de koelkast en schraap uit de laag van gesmolten vet dat op de top van de oxtails heeft verhard. Als u niet op de oxtails om te relaxen wachten, moet het vet nog worden verwijderd. Als u werkt met een kamertemperatuur of warme pot, gebruiken een vet scheidingsteken of een grote metalen lepel weg doornemen voordat het vet.

7 Verwarm de oxtails op matig vuur. Koken voor ongedekte over een andere helft een uur, of totdat het vlees kan gemakkelijk worden getrokken uit de botten. Gebruik vervolgens een slotted lepel om de oxtails van de pot. Laat koel genoeg om te raken. Gebruik je handen om het vlees van de beenderen een kom. Zorg om te verwijderen alsook de ronde taai kraakbeen caps aan beide kanten van de wervels.

8 (Optioneel, als u wilt dat een gladder glazuur) terwijl de oxtails zijn koeling in de stap hierboven, stam het mengsel in de pot, teruggooi de lichamen en terugkeer van de vloeistof in de pot. Verwarm op hoog om de vloeistof aan de kook.

9 Wanneer de vloeistof heeft verlaagd met ongeveer een half, voeg de ossenstaart vlees terug naar de pot. Breng aan de kook, blijven weg de vloeistof kook totdat het is teruggebracht tot een lichte stroperige consistentie. Zoals het mengsel neer, kunt u vermindering van de warmte tot een sudderen en roer de oxtails een beetje, zodat het glazuur niet branden en zodat het vlees niet aan de pan vasthouden. Wanneer de juiste consistentie, verwijder uit hitte en dienen.

Serveer met aardappelpuree, polenta, ei noedels of rijst. (Vermijden ei noedels als koken glutenvrij.)

Rendement: 4-5 Serveert.

View the original article here