- 4 cups homemade or store-bought low-sodium chicken stock (950mL)
- 4 packets powdered unflavored gelatin (1 ounce; 30g)
- 3 tablespoons tomato paste (2.5 ounces; 75g)
- 1 tablespoon soy sauce (15ml)
- 3 oil- or salt-packed anchovy filets, rinsed (or 1 tablespoon Asian fish sauce)
- 1 tablespoon Worcestershire sauce (15ml)
- 2 tablespoons vegetable oil
- 3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks
- Kosher salt and freshly ground black pepper
- 10 ounces white button mushroom, quartered
- 4 medium carrots (10 ounces; 275g), 2 left whole, 2 cut into bite-sized pieces
- 8 ounces frozen or fresh pearl onions (thawed if frozen, peeled if fresh) (225g)
- 1 large yellow onion, unpeeled, split in half (10 ounces; 275g)
- 2 small stalks celery (3 ounces; 85g)
- 3 medium cloves garlic, unpeeled
- 1 cup sherry, dry vermouth, or red wine (8 ounces; 235mL)
- 2 tablespoons flour (about 3/4 ounces 20g)
- 2 bay leaves
- 4 sprigs thyme
- 1 pound Yukon gold potatoes, peeled and cubed (450g)
- 4 ounces frozen peas
Category Archives: Stews and Sauces
Instructions: for crispy chicken skinPreheat oven to 350 °F/177 °C.
Line a baking sheet with parchment paper.
Cut the chicken skin into pieces that are 3 to 4 inches across when stretched out. Lay the pieces down, stretched flat, on the baking sheet lined with parchment paper. Sprinkle lightly with salt or any other seasonings.
Place another piece of parchment paper over the skin and set a baking sheet on top. (This covering prevents the skins from burning and curling up)
Bake 45 minutes, or until the chicken skin is golden and very crispy.
- 1/4cup milk
- 3tablespoons instant potato flakes
- 8ounces 90 percent lean ground beef
- Salt and pepper
- 2tablespoons unsalted butter
- 1/2cup thinly sliced onion
- 8ounces white mushrooms, trimmed and sliced thin
- 1tablespoon all-purpose flour
- 2teaspoons tomato paste
- 1cup beef broth
- 1/4 c red wine
1. Whisk milk and potato flakes together in large bowl. Add beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper and knead until combined. Shape into two 1/2-inch-thick oval patties. (Patties can be covered and refrigerated for up to 24 hours.)
2. Melt 1 tablespoon butter in 10-inch nonstick skillet over medium-high heat. Cook patties until well browned, 3 to 5 minutes per side. Transfer to plate.
3. Return now-empty skillet to medium-high heat, add onion and remaining 1 tablespoon butter, and cook until browned, about 5 minutes. Add mushrooms and 1/4 teaspoon salt and cook until liquid has evaporated, 5 to 7 minutes. Stir in flour and tomato paste and cook for 2 minutes. Slowly whisk in broth and wine and bring to simmer. Return patties to skillet, cover, reduce heat to medium-low, and cook until meat registers 160 degrees, 8 to 10 minutes, flipping patties halfway through cooking.
4. Transfer steaks to platter. Continue to simmer sauce until slightly thickened, 2 to 4 minutes. Season sauce with salt and pepper to taste. Pour sauce over steaks and serve. You can refrigerate at this point for 2 days or freeze for a couple of months
- 2 1/4cups (about 6 ounces) panko bread crumbs
- 1 1/2cups buttermilk (see note)
- 3large eggs, lightly beaten
- 2pounds 85 percent lean ground beef
- 1pound ground pork
- 6ounces thinly sliced prosciutto, chopped fine
- 3ounces Parmesan cheese, grated (about 1 1/2 cups)
- 6tablespoons minced fresh parsley leaves
- 3medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
- 1 1/2teaspoons powdered gelatin, dissolved in 3 tablespoons cold water
- Table salt and ground black pepper
- 3tablespoons extra-virgin olive oil
- 1 1/2cups grated onion from 1 to 2 onions (see note)
- 6medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
- 1/2teaspoon red pepper flakes
- 1teaspoon dried oregano
- 6cups tomato juice (bottled)
- 3(28-ounce) cans crushed tomatoes
- 6tablespoons dry white wine
- Table salt and ground black pepper
- 3pounds spaghetti
- 1/2cup minced fresh basil leaves
- 3tablespoons minced fresh parsley leaves
- Granulated sugar
- Parmesan cheese, grated, for serving
FOR THE MEATBALLS: Place wire racks in 2 foil-lined rimmed baking sheets. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees. Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes.
Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper to bread-crumb mixture. Using hands, gently mix until thoroughly combined. Lightly form about ¼ cup mixture into 2-inch round meatball (about 2 ounces); repeat with remaining mixture to form approximately 40 meatballs.
Spray wire racks with nonstick cooking spray and place meatballs, evenly spaced, on racks; roast until browned, about 30 minutes, rotating trays from front to back and top to bottom halfway through.
FOR THE SAUCE: While meatballs roast, heat olive oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic, red pepper flakes, and oregano; cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomato juice, crushed tomatoes, wine, 1½ teaspoons salt, and pepper to taste. Increase heat to medium-high and bring to simmer. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes
Remove meatballs from oven and lower oven temperature to 300 degrees. Gently add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm and sauce has thickened, about 1 hour
TO SERVE: Stir basil and parsley into sauce and adjust seasoning with sugar, salt, and pepper. Toss pasta with 1½ cups sauce until lightly coated. Serve pasta, passing meatballs, remaining sauce, and grated Parmesan separately.
*or you can doctor up your favorite marinara sauce. I used White Linen (3 jars and 1 1/2 jar of water). Added in 8 cloves of garlic (we like garlic) . Added 1 teaspoon red pepper flakes, 1 teaspoon dried oregano, teaspoon dried italian seasoning. Salt and Pepper
- 1 pkg. (17.3 ounces) Puff Pastry Sheets, thawed
- 1/3 cup butter
- 4 medium carrots, peeled and sliced (about 2 cups)
- 3 medium onions, chopped (about 1 1/2 cups)
- 8 oz. mushrooms, sliced (about 3 cups)
- 1/3 cup all-purpose flour
- 3 1/4 cups Chicken Broth
- 1 tbsp. Dijon-style mustard
- 1 tsp. dried thyme leaves, crushed or 1 tablespoon minced fresh thyme leaves
- 1/2 tsp. ground black pepper
- 3 cups cubed cooked chicken
- 1 cup frozen peas, thawed
- 1/4 cup chopped fresh parsley
1. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Press the pastry into a 2-quart round casserole. Trim the excess pastry. Prick the pastry thoroughly with a fork. Place aluminum foil onto the surface of the pastry.
2. Bake for 25 minutes. Remove the aluminum foil.
3. Heat the butter in a 12-inch skillet over medium heat. Add the carrots, onions and mushrooms and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the flour and cook and stir for 3 minutes or until the flour is golden brown. Slowly stir in the broth and heat to a boil. Cook and stir until the mixture boils and thickens.
4. Stir in the mustard, thyme, black pepper, chicken, peas and 3 tablespoons parsley. Remove the skillet from the heat.
5. Unfold the remaining pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips.
6. Spoon the chicken mixture into the casserole. Weave a lattice pattern over the filling with the pastry strips. Trim any excess pastry. Sprinkle with the remaining parsley. Place the casserole onto a baking sheet.
7. Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown.
For the pot pie base 2 sticks butter (16 tablespoons, 8 ounces or 1 cup) 2 cup flour Reserved chicken broth 1 cup half and half cream 1 cup sherry Salt and pepper 2 cup frozen peas 1 batch Pesto and Chive Biscuit Topping Reserved chicken and vegetables For the chicken & meat broth 1. Put the chicken parts into a large stockpot and add just enough water to almost completely cover them. 2. Add the salt, pepper and bay leaves. Bring the mixture to a simmer and cook until you can easily separate the chicken meat from the bones, about 30 minutes or so. 3. Remove the chicken from broth and when it’s cool enough to handle, pull the meat from the bones. Discard the bones and skin. Reserve the broth and some of the fat that floats to the top. For the garnish vegetables 1. Place the empty chicken pot back over heat and add a ladle full of the chicken fat on top of the broth. Add the vegetables and sauté them until they softened. Remove the vegetables from the pot and reserve. For the pot pie base 1. Put chicken pot back on burner and add the butter. When it has melted, stir in the flour and continue cooking for a few minutes. 2. Add the reserved chicken broth, one ladlefull at a time stirring constantly. Continue to whisk until it is very thick. Add the cream and sherry and season with salt and pepper. Stir in the frozen peas, reserved chicken and reserved vegetables. 3. Preheat your oven to 400°. 4. For individual servings ladle the mixture into approximately 24 eightounce aluminum pie plates and place on baking sheets. Roll the biscuit dough to 1/2 inch thickness and cut out 243” rounds. Place a round on each pie. Bake for 30 minutes, until the biscuit tops are golden brown and the chicken is bubbling. 5. You may also ladle the chicken stew into one or two large baking pans, cover with biscuit dough and bake and serve in bulk.
4 lbs ground beef/pork/ veal mix
double concentrated tomato paste in tube
2 cans hunts tomato paste
2 cans diced tomatoes
2 large cans tomato sauce Hunts
2 cans ground tomatoes
1/2 head celery chopped
4 sweet peppers (red/yellow/orance)
4 onions chopped
6=8 cloves garlic
2 cups of chopped mushrooms
ground hot peppers
2 large carrots chopped
Saute onions, carrots and celery and garlic in olive oil until tender. Add beef mixture to brown. If there is too much meat to fit in the bottom of the stockpot at one time, brown it in batches. Add all vegetables left and all tomatoe mixes and herbs, and stir well.
This is a long cooking spaghetti sauce, and can be left to simmer all day over medium-low heat. Stir ever 20 minutes, making sure to scrape the sides and bottom of the pot each time. If you will be away from the pot, keep it covered. The liquid from the diced tomatoes will reduce as the sauce cooks, and the tomato base will take on a slightly rust brown colour. You don’t need to add sugar or salt during the cooking. Just be patient while it cooks!
Cool slightly when it reaches the desired consistency, and portion the sauce out as required for the recipes you plan to prepare.
- 1 tablespoon vegetable oil
- 4 skinless, boneless chicken breast
- 1 1/2 teaspoons kosher salt, plus more to season chicken
- Freshly ground black pepper
- 1 medium onion, halved and sliced
- 3 cloves garlic, smashed
- 1 teaspoon ground allspice
- 1/2 cup canned chopped tomatoes
- 4 cups chicken broth, low-sodium canned or homemade
- 1 bunch spinach
- 2 thick sweet potatoes (about 1 pound), halved lengthwise and sliced into 3/4-inch half-moons
- 4 ounces fresh okra, trimmed, halved lengthwise
- 2 bay leaves
- 1 Scotch bonnet chile, pierced (if you like it very spicy, mince it) *see Cook’s Note
- 1/2 heaping teaspoon dried thyme
- 2 cans light coconut milk
- 8 ounces medium shrimp, peeled
Heat the oil in a Dutch oven over medium heat. Pat the chicken dry, and season with some salt and pepper. Add the chicken, smooth side down, to the pan and cook until brown, about 4 minutes. Transfer the chicken to a plate. Add the onion and garlic to the pot, and cook until the vegetables are softened, about 5 minutes. Stir in the allspice and tomatoes and cook until the juices are almost evaporated. Add the chicken broth, spinach, sweet potatoes, okra, bay leaves, the 1 1/2 teaspoons salt, Scotch bonnet, and thyme. Bring the liquid to a boil, adjust the heat to maintain a gentle simmer. Cook, uncovered, until the chicken is cooked through and the sweet potatoes are tender, about 25 minutes.