In a large saucepan, cook the bacon over low heat.
Add the onions and sweat for 2 minutes.
Add remaining ingredients and season.
Cook until cabbage is tender, about 30 minutes.
Combine ground pork & ground beef in a bowl. Add ricotta cheese and egg. Mix thoroughly. Stir in flat leaf parsley, Parmigiano-Reggiano, nutmeg, and salt. Sprinkle in flour. Form meat mixture into 1\" balls. (Sic. What is meant is to form the meatballs, then dust them in flour prior to frying.).
Warm olive oil in saute pan over medium-high heat. Fry meatballs until golden brown. Remove from pan & set aside.
Heat more olive oil in saute pan over medium-high heat. Sweat onions and garlic cloves in olive oil until translucent (4-5 minutes ...
In a large skillet, saute the sausage until cooked through, about 5-10 minutes. Be sure to break up any large chunks. When cooked drain and set aside reserving 2 tablespoons of the fat.
Whisk the flour into the reserved fat followed by the milk. Add the grated parmesan, parsley, cooked sausage, salt and pepper. Mix to combine.
Grill the slices of baguette, transfer to a sheet tray and spoon the sausage mixture on top. Place in the oven on broil until golden and bubbling, about 3 to 4 minutes. Remove from the oven and garnish with ...
FOR THE PIZZA DOUGH: In the bowl of your mixer, bloom the yeast in the water by mixing it in, breaking up any lumps, then letting it sit until it becomes slightly foamy and the water is cloudy, about 5 minutes.
Combine the flour and salt, then add to the bloomed yeast mixture. With the dough hook attachment for your mixer, mix on medium speed for 11 minutes. The dough should come together as one mass and begin climbing the hook.
After the dough has been mixed, turn it out into a lightly oiled mixing bowl, and let it proof until it is ...
Combine egg, sour cream, butter, chives, and salt with your hands in a bowl. Don't worry if mixture is not uniform and, as with pie dough, don't overwork it. Add flour and mix with your hands until a dough forms. Wrap in plastic and refrigerate the dough at least 2 hours or up to 2 days.
Put potatoes in a large pot and cover with 2 inches cold water. Bring to a boil. Season water generously with salt. Reduce heat to maintain a simmer and cook until a knife easily pierces potatoes. Drain and return potatoes to same pot. Mash, slowly mixing ...
Whisk together all the marinade ingredients, and pour over flank steak. Refrigerate in a gallon bag for 6 hours or overnight.
Make the vinaigrette by whisking all ingredients together. This can be made ahead of the time, refrigerate until ready to use.
Remove steak from the marinade to a towel or paper towels, and discard marinade. Pat steak dry on both sides, and allow to come to room temperature.
Put the potatoes in a medium pot and cover with cold water. Add 1 T of salt and bring the water to a boil. Reduce the heat to medium and ...
In large pot add olive oil and bacon, cook until well done.
In large saute' pan add butter, cabbage and onion. Cook until tender. Add a drizzle of olive oil and season with salt and pepper.
Transfer cabbage and onions to pot with bacon. Add parsley.
Cook noodles according to package.
Once noodles are cooked add pasta to cabbage pot. Add sour cream and stir to combine. Season with salt and pepper to taste. Serve immediately.
Season steak with salt, pepper and olive oil, then add to grill. Cook for 5 minutes per side, until meat reaches internal 130 degrees. Remove steak from grill and allow to rest.
Crisp bacon in saute pan with 1 tablespoon of olive oil. Next add sliced mushrooms, then corn. Add rosemary and chile flake. Deglaze pan with water. Add vinegar and olive oil. Slice steak against the grain and top with corn to serve.
In a large Dutch oven, heat the olive oil over high heat until smoking. Season the meat liberally with salt and pepper. Sear in the pan for 4 to 5 minutes per side. Remove once dark golden brown and set aside.
Add the onions, carrot, celery and garlic and cook until the vegetables are starting to brown, about 8 minutes. Add the wine and bring to a boil. Reduce by half, about 3 to 5 minutes, then add the beef stock.
Add the brisket back in, along with the thyme and bay leaf, and bring up to a simmer. Place a lid on the pot and cook at a ...
Season the roast liberally with salt, about 2 tablespoons, and refrigerate overnight.
Pull the meat out an hour before cooking to take the chill off of it. In a large Dutch oven, render the bacon until slightly crispy. Remove the bacon and reserve. Dry off the meat with a paper towel and begin to brown it in that same pan for 2 minutes per side - remove and set aside.
Add the carrots, shallot, and garlic with a pinch of salt and sweat for 4 minutes, or until you get a slight caramelization and the vegetables start to release their ...
Preheat oven to 350 degrees.
Line baking sheet with parchment.
In a medium bowl, gently whisk together flour, cocoa powder, baking soda, baking powder and salt.
In a large bowl, whisk together butter, sugar and dark brown sugar until light and fluffy. Beat in the egg and vanilla extract until incorporate.
Gradually add the flour mixture into the butter mixture. Make sure not to over mix or cookies will be tough. On the last addition of the flour mixture add the chocolate chips and fold to incorporate.
Scoop 2 heaping ...
Pat chicken dry and season with salt and pepper.
Brown chicken in oil in a heavy pan, in batches if necessary.
While chicken is browning, tie the herbs and peppercorns in cheesecloth with a long piece of kitchen twine.
Drain chicken and keep warm.
Add butter to the pan with carrots, onions, garlic, and celery, salt and pepper. Saute until slightly soft, about 5 minutes.
Sprinkle four over vegetables and quickly stir to mix with butter, then add the wine, a little bit at a time, so sauce does not clump.
Reduce the wine by ...
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add ground beef with a pinch of salt and paprika.
In a second pan add remaining 2 tablespoons olive oil and bacon. Cook for 1-2 minutes. Add onion to pan and continue cooking. Add tomatoes and simmer for another minute.
Transfer onion, tomato and bacon mixture to the browning meat. Stir to combine ingredients. Add cheese and stir to combine and melt. Note: If the meat is too dry you can add a little chicken stock to help moisten it.
Serve Sloppy Mikes on potato ...
For the Sirloin: Preheat oven to 450\u00b0F.
Combine the garlic, oregano, red pepper flakes, thyme, extra virgin olive oil, and a generous pinch of salt and pepper. Split mixture in half. Rub half of the mixture all over the sirloin tip. Marinate at least 30 minutes. Combine the remaining half of the mixture with a quart of water.
Place on roasting pan and transfer to oven, roasting for 20 minutes.
Pour the rub-water mixture into the bottom of the pan. Reduce head to 350\u00b0F Return to oven and roast for another 30 minutes or until ...
Melt the butter in a 6-quart pot over medium heat.
Add the garlic, carrots, celery root, turnip, rutabaga, onion, diced fennel, and a large pinch of salt; cook until vegetables are tender, about 5 minutes.
Add the white wine, 6 cups water, fennel seeds, thyme and bay leaves; bring to a simmer. Add the chicken and simmer for 2 hours. Remove the chicken and let cool. Pick off the meat in shreds; set aside in bowl.
About 15 minutes before the chicken has finished simmering, prepare the dumplings: Combine the milk, chicken fat, 1 ...
Season chicken pieces with salt and freshly ground black pepper. Combine buttermilk with 3 smashed garlic cloves and half the sage. Add chicken to buttermilk mixture and marinate at least 2 hours or overnight.
Preheat oven to 375 degrees F. Combine 1 cup flour, cracker crumbs and paprika. Remove chicken from buttermilk and dredge in flour mixture, shaking off excess. Warm a large cast iron skillet over medium-high heat.
When pan is hot, add lard, fat or oil, and then breaded chicken pieces in a single layer (work in batches if necessary ...
Combine the drained tomatoes, garlic, and dried herbs in a blender or food processor. Pulse until the desired consistency. I like to leave this one a little bit course.
Pour into a bowl and season with salt and pepper. *This is a raw pizza sauce, meant to be cooked on the pizza.* .
ahini, see my recipe for Michael's Israeli Tahina Sauce (http
chicken salad recipe by Michael Chiarello that uses up some
eady to serve.
St Michael's Bannock is good either