A Kitchen Primer

Beef stew braised in Chianti and black pepper. The first time I tried this, it came out too salty, and I over-reduced the sauce. But it was still pretty good! I’ve adjusted the recipe accordingly. I’ve also tweaked the recipe with some optional additions which move it a little closer to Boeuf Bourguignon. I’ve also adjusted the pepper for the faint-of-heart.

• 2 1/2 lb chuck roast, cut into chunks
• Salt to taste (see recipe).
• 3 Tbsp olive oil
• 8 cloves garlic, peeled but left whole
• 1, 750ml bottle Chianti or other dry red wine
• unsalted beef or chicken stock, as needed (up to 1 qt)
• 1  to 2 Tbsp coarse-ground black pepper
• 1/2 oz dried porcini and their soaking liquid
• 1 to 2 Tbsp tomato paste
• 1/2 small can anchovies packed in olive oil

1. Boil 1 cup water & soak porcini in it for about 1/2 hour.
2. Trim beef of excess fat, then pat dry. Salt sparingly.
3. Add olive oil to dutch oven. Gently saute garlic in the oil until it begins to brown, being careful not to burn it. Remove garlic and reserve.
4. Add the beef to the pan and sear on all sides (about 5 to 10 minutes total). If necessary, do this in batches so beef is not crowded. Remove beef and reserve. Depending on the cut of beef, remove excess fat.
5. Add the black pepper and cook for 30 seconds.
6. Add anchovies, mash with wooden spoon, cook for another 30 seconds.
7. Add the wine and deglaze. Turn the heat up bring it to a rolling boil.
8. Add the beef and garlic.
9. Add mushrooms and mushroom soaking liquid. leave the last of the liquid out if it’s gritty.
10. Stir in tomato paste.
11. Add stock if necessary to cover beef.
12. reduce heat to moderate, cover.
13. After a few minutes, adjust heat to a simmer, and cook covered for 90 minutes, then remove cover and continue until the meat is tender, about another 60 minutes.
14. If sauce is too thick, add stock. If it is too thin (unlikely), remove meat and reduce stock. Adjust seasoning.
15. Serve over polenta or tagliatelle, or pici if you have it.

Filed under:
Uncategorized by pmasters

(captured from the internet, not yet tried)

Sort of a chocolate Manhattan. Cocoa-butter-infused bourbon, cacao liquor, campari, sweet vermouth.

For the infused bourbon (prepare a day in advance):

• 60g cocoa butter
• 180ml bourbon

Melt the cocoa butter, pour into a clean jar, add bourbon and leave to cool. Infuse at room temperature for 1/2 an hour, then seal jar, put in freezer overnight. The next day, lift off and discard the solidified cocoa butter, then strain the bourbon through a coffee filter.

For the drink:

• 30ml cocoa-butter-infused bourbon
• 15ml dark cacao liquor
• 30ml campari
• 10ml sweet red vermouth
• 1 square dark chocolate for garnish, broken into small pieces

Measure all liquids into a mixing glass, add ice and stir well. Strain into a rocks glass filled with fresh ice. Garnish with broken chocolate and serve.

Filed under:
Uncategorized by pmasters